Guacamole and Chipolte Dip

Two delicious dips that are great with chips, or on your favorite mexican dish...enjoy!


Guacamole

Ingredients

• 2 ripe avocados
• 1 small tomato
• 1 small onion
• 1-2 jalapeno peppers
• 2 T. Cilantro
• 1 T. Lime juice
• 1 t. salt
• cayenne pepper (to taste)

Cut the avocados in half, remove the seed and scoop the avocado out from the peel into a bowl. Using a potato masher (or fork), mash the avocado. Dice the tomato, onion and jalapeno peppers and add to the mashed avocado. (When chopping the jalapeno - keep the seeds for a spicier version, or remove the seeds for not as spicy). Add the remaining ingredients and continue to mix with a fork until well blended. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Chipolte Dip

Ingredients

• 1 can Chipolte Chilies in Adobo Sauce
• 1/2 c. sour cream
• 1/3 c. low fat buttermilk
• 2 T. Miracle Whip (or mayo)
• 1/2 t. cumin
• 1/2 t. cayenne pepper
• 1/4 t. salt

Pour the can of Chipolte Chilies in Adobo Sauce in a food processor and process until smooth. Pour this sauce into another bowl. Mix the rest of the ingredients in the food processor and process until smooth (do not need to clean out the processor from the Chilies). Add 1-2 T. of Chipolte sauce that you processed earlier to mixture and stir or process well. Add more Chipolte Sauce to taste. Cover and refrigerate until ready to serve.

This Chipolte Dip is delicious! Add more Chipolte for a smokin' hot flavor!