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Simple Snacks

Jun 30, 2010 11:40PM ● Published by Erin Frisch

Guacamole

With all those frosty summer drinks, you’ll need some great munchies. Whether you’re enjoying a frozen cocktail, an icy cold beer, or a non-alcoholic punch or iced tea, try our simple recipes and really enjoy the moment. Your family and friends will love them! Tequila Dip Serves 6 to 8
  • 2 avacados
  • 2 Tbsp lime juice
  • 6 oz cream cheese, softened
  • 3 Tbsp tequila
  • 1/2 tsp hot sauce
  • Salt and pepper, to taste
  • Lime wedges
Peel, pit, and mash the avacados in a bowl. Stir in the lime juice. Beat the cream cheese in a bowl with an electric mixer until smooth. Stir in the tequila and hot sauce. Season with salt and pepper. Stir in the avacado mixture. Rub the rim of the serving bowl with a wedge of lime. Dip in salt to coat rim. Spoon the dip into bowl. Serve with the lime wedges and tortilla chips.

Guacamole Serves 6 to 8

  • 3 ripe avocados, pitted, peeled, and cut into medium dice
  • 1 tomato, seeded
  • 1/2 cup red onion, finely diced
  • 2 Tbsp fresh cilantro finely chopped
  • 2 Tbsp fresh lime juice
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • Salt
  • Corn tortilla chips
Gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin in a large bowl. Season to taste with salt. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve. Serve with corn chips.

Cucumber Dip Serves 4

Cucumber Dip

  • 1 cup plain nonfat yogurt
  • 1 Italian salad dressing dry packet
  • 1 tomato, medium, seeded and chopped
  • 1/2 cucumber, medium, seeded, peeled, and chopped
  • 3 fresh green onions, chopped
  • 1 Tbsp dried dill, or 3 Tbsp fresh chopped dill
  • 1 Tbsp fresh lemon juice
In a medium bowl combine the yogurt and dressing mix until it is well mixed. Stir in the tomato, cucumber, green onion, dill, and lemon juice. Refrigerate until ready to serve. Serve with chips.

Garlic Pita Chips

  • 3 Tbsp butter
  • 1/2 cup good quality olive oil
  • 8 medium cloves garlic, peeled and halved
  • 6 pita breads
  • Dried basil or Italian seasoning
  • Parmesan cheese, optional
Melt butter in small saucepan. Add olive oil and garlic to melted butter and sauté over low heat for 10 minutes. Take care not to brown the butter or garlic. Discard garlic pieces.

Split each pita bread to make two rounds. Cut each round in half. With rough inner side up, lay pita slices on a baking sheet. Brush entire surface with garlic butter mixture. If desired, sprinkle with a little dried basil or Italian seasoning or Parmesan cheese. Bake in a preheated 350° oven for 10 minutes. Place about 4 inches from the broiler and broil for about 1 minute, until nicely browned. Remove from oven and place on paper towels to drain. Break into smaller chip-size pieces. Serve with your favorite dip. Bruschetta with Tomato & Basil Serves 6

Bruschetta

  • 1 lb ripe tomatoes, peeled and seeded
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 2 medium garlic cloves, minced
  • 1/2 tsp coarsely ground black pepper
  • 3 Tbsp finely chopped fresh basil
  • 4 oz fresh Mozzarella cheese, cut into ¼- to ½-inch cubes
  • 1 Tbsp finely chopped Italian parsley
Bread:
  • 1 medium baguette, French or Italian bread cut into ½-inch slices
  • 2 large garlic cloves, peeled
  • 2 Tbsp extra virgin olive oil
  • Freshly ground black pepper
Dice tomatoes into ½-inch pieces; drain over a bowl for 30 minutes to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non-aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium-hot grilling, or preheat broiler. Place the bread on the grill; grill or broil each side just until marks of the grill or broiler pan appear. Remove and place on serving platter. Rub the toasted bread pieces on each side with cut surfaces of the peeled garlic cloves. Add cheese cubes to the relish; spoon mixture over each bread slice and then drizzle the remaining 2 tablespoon extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve.

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