Avocado Salad

There are a blue million ways you can make a tasty avocado salad, but this is one of my favorites.  It’s so incredibly flexible that you can put all manner of odds and ends in it and have a scrumptious result.  I call this a “skeleton recipe” because it can be followed so loosely and still turn out great.  The measurements are pretty much up to you, so grab an avocado or two and check what you’ve got in your “graveyard” (aka crisper drawer) and go to town!  If there’s anything on the list below that you don’t have or don’t like, skip it.

I eat this as a meal, but it also makes a nice side dish especially with grilled chicken, pork or fish.  You can also wrap it up in a homemade tortilla and be very happy about that decision.

avocado, diced
cucumber, diced
onion, diced
tomato, diced
bell pepper, diced
clove or two of garlic, minced
piece of jalapeno, minced
1-2 T. lemon juice
drizzle of olive oil
salt & pepper to taste

Combine and eat immediately.

Sweet Onion Dip

Sweet Onion Dip

This dip is a hit wherever I take it.  Even folks who don’t especially like onions (like my friend, Penny) enjoy this simple dip.  It freezes beautifully, which makes it an easy one to make ahead for Christmas and New Year’s parties.  As you can see from the picture, it also makes a great spread on crusty bread.

2 T. butter
3 sweet onions (Vidalia or candy)
8-oz. pkg. cream cheese, softened
2 c. shredded Swiss cheese
1 c. grated Parmesan cheese
1 c. mayo

Melt butter in a large skillet over medium heat; add thinly-sliced onions. Cook, stirring often, until onions are caramel-colored (30-40 minutes).

caramelized onions

Combine cheeses and mayo, stirring well. Put dip in lightly-greased baking dish and bake, uncovered, at 375 for 30 minutes or until golden and bubbly.

Dippers can be sturdy bread cubes, tortilla chips or fresh veggies.