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Taqueria Guacamole

  • 1 large ripe avacado
  • 2 jalapeno Chilies with seeds
  • 1/4 cup chopped cilantro
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 cup or less water, depends on the consistency you want
  • 2 teaspoons olive oil
  • 1/4 cup red onion

    Mix all in the blender. Makes 2 1/2 cups.

    Greek Feta Dip

  • 6 tablespoons chopped red bell pepper
  • 6 tablespoons chopped green bell pepper
  • 1/3 cup pitted and chopped Kalamata olives
  • 2-3 cloves garlic, chopped
  • 1/4 cup chopped fresh oregano
  • 8 ounces feta cheese (about 1 cup crumbled)
  • juice of 1/2 lemon
  • black pepper

    Combine peppers, olives, garlic, onion and oregano in food processor till minced; don't over process.
    Drain in a colander pressing with the back of a spoon to remove liquid. Place mixture in a bowl and add feta and cream cheese; mix with a fork until smooth, then stir in the lemon juice and black pepper. Serve with vegetables, crackers or hearty bread.

    Party Dip

  • 1 cup mayonnaise
  • 1 8 oz. sour cream
  • 1 8 oz. can water chestnuts drained and chopped
  • 2 tablespoons chopped pimiento
  • 1 tablespoon sliced green onion
  • 2 teaspoons beef flavor instant bouillon
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon garlic powder

    Mix together in bowl. Refrigerate. Serve with fresh vegetables or chips.

    Clam Dip

  • 1 package (3 oz.) cream cheese
  • 1 tablespoon mayonnaise
  • 1 can (6 1/2 oz.) minced clams, drained
  • 1/4 teaspoon worcestershire sauce
  • 2 teaspoons grated onion
  • 2 teaspoons chopped parsley
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • tabasco to taste

    Beat cream cheese well, stir in remaining ingredients. Chill. Serve with crackers, chips or vegetables.

    Spinach Dip

  • 1 10 oz. package frozen chopped spinach
  • 2/3 cup mayonnaise
  • 1 cup plain yogurt
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried dillweed
  • Juice of half a lemon (1 1/2-2 tablespoons)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onion
  • fresh veggies or crackers

    Thaw, squeeze and drain chopped spinach. Blend spinach and Mayo with yogurt, salt, dill, lemon juice, parsley and green onion in bowl. Cover and refrigerate.

    Curry Dip 1

  • 1/2 cup mayonnaise
  • 1 cup plain yogurt
  • 2 teaspoons curry powder
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon ginger
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder

    Mix all together in bowl. Refrigerate

    Curry Dip 2

  • 1 cup sour cream or plain yogurt
  • 8 oz. cream cheese softened
  • 2 tablespoons green onion or chive
  • 2 teaspoon curry powder
  • 1/2 teaspoon salt

    Mix well in bowl. Refrigerate.





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