I have concocted my own dip/spread/sauce that several folks have asked me to share. I always make it as a side to go with quiche that has just been taken from the oven. A dollop of chilled guacamole over the hot eggs is such lovely combination. I have also made it to spread on tortillas before adding beans and other Mexican flavors. I use it as a side when I make omelets - and you can't beat it slathered on a burger with a ripe slice of tomato. When I make it as a dip it is always the first bowl empty! With Easter right around the corner, egg salad and hard boiled eggs will be in abundance. It's a great healthy snack food, too.
Simply mash all these ingredients (I use a potato masher) in a chilled bowl:
2 ripe avocados (this means they are black if you've never done this before--not too ripe, brown inside is past prime)
4 tablespoons of sour cream
6 tablespoons of your favorite salsa (I use med. heat with corn and black bean)
1/2 small can of drained mild green chilis
Squeeze a wedge or two of lime
3 drops of hot sauce
1 package of Guacamole Seasoning
Optional: 1/4 cup chopped red pepper for color and flavor
Best when chilled a few hours before serving. Bon Apetite!
When I was a youngster I use to have sleep-over parties down in our basement. Wall to wall sleeping bags, record player and pop corn everywhere. It was a total blast! But the best part was, we would sneak out in pajamas to go to Dunkin Donuts at 3 o'clock in the morning. This was the height of mischief for us and so deliciously fun! It was only three blocks from my house and we cut through lawns and yards, but did we laugh! As a teenager, it was my first real job for a while.
These days I like going through the drive through for coffee and a Spinach Artichoke Bagel. They always ask if I'd like it toasted. Nope, it's great as is. The one on Gammon Road is even open 24 hours!