jerseyjan May 3, 2001
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3 avocados, peeled, seeded, and mashed
1 can black olives, drained and sliced
1 (4 ounce) can chile or jalapeno peppers (medium to hot)
7 or 8 small green onions, chopped
3 large or 5 small tomatoes, chopped
3 or 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 or 6 fresh basil leaves, finely chopped
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1 ripe avocado
1/2 cup sour cream
1/4 teaspoon hot sauce
2 tablespoons imitation bacon bits
1 teaspoon lemon Juice
1/4 teaspoon onion powder
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1 cup mayonnaise
1/4 cup bacon bits
1 cup sour cream
1/4 cup horseradish
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6 ounces cream cheese softened
3 tablespoons milk
1 tablespoon mayonnaise or salad dressing
1/2 teaspoon Worcestershire sauce
1/4 cup crumbled blue cheese
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Source: Above & Beyond Parsley, Food for the Senses - The Junior League of Kansas City, Missouri
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Makes 1 1/2 cups
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Makes 2 1/3 cups
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Makes 1 cup
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Makes about 2 cups.
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