Not making this, but I would if I was having a party.



Sombrero Dip
2 medium avocados, peeled and mashed
1 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup chopped onion
1 cup shredded lettuce
3/4 cup chopped tomato
1 1/2 cups (6 ounces) shredded Jack cheese with jalapeno peppers
Tortilla chips

Combine avocados, sour cream, lemon juice and salt; mix well. Spread on bottom of 9 inch pie plate. Sprinkle with onion, lettuce, 1/2 cup tomato, and cheese. Garnish with remaining tomato. Insert tortilla chips around edge of pie plate. Serve with additional tortilla chips.



Spinach Dip in a Bread Bowl

1 package Hidden Valley Ranch Original Ranch Salad Dressing Mix
2 cups sour cream
1 package (1 ounces) frozen, chopped spinach, cooked and drained
1/4 cup onion, minced
3/4 teaspoon basil
1/2 teaspoon oregano
Round loaf of bread

Combine ingredients. Stir to blend. Chill for at least 1 hour. Serve in a hollowed out round loaf of French bread; use insides of loaf for dippers.



One of our MyBloggers friends told us about Christmas at her house, and they served this dish. I found a recipe on the Internet:

Hanky Pankies

1 pound bulk sausage
1 pound ground beef
1 pound Velveeta cheese, cubed (see note below)
1 TBSP Worchestershire sauce
1/2 tsp garlic salt
party rye or pumpernickel bread

In large skillet brown sausage and ground beef. Drain. Return meat to skillet and return skillet to burner. With burner turned off, add Velveeta and cover skillet with lid. The Velveeta will take just a few minutes to melt. When melted, stir to combine. Stir in garlic salt and Worchestershire sauce. Let mixture cool for 10-15 minutes so the cheese thickens back up a bit. Top each piece of party bread with a heaping tablespoon of the meat and cheese mixture. Place breads on wax paper-covered baking sheets in a single layer and freeze for about an hour. Remove from baking sheet to gallon-size freezer bags and store in freezer.

To bake: Preheat oven to 425. Place desired number of hanky pankies on baking sheet and bake for 10-12 minutes or until browned and bubbly.

NOTE from the author where this came from: I have tried this recipe with 2% Velveeta and it works, but the richness is lost. And let's face it; the rest of the ingredients pretty much slam the door on this being a figure-friendly recipe in the first place.

Caribbean Love Punch

1 ripe pineapple, peeled and cored
1 cup freshly squeezed lemon juice
1/4 cup Simple Syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 750 ml bottle dark rum
1 750 ml bottle spiced rum
1 1/2 cups ginger ale
Simple Syrup
1 cup sugar
1 cup water
Ice water for bath to chill it down

Thinly slice half of the pineapple. Cut remaining half into chunks. In a blender, combine the pineapple chunks, lemon juice, simple syrup and ground spices. Blend on high speed until well-mixed. Pour mixture into a large punch bowl. Add rum, juices, and ginger ale. Stir well. Add ice and garnish with reserved pineapple slices.

Simple Syrup
In a small saucepan set over medium-high heat, combine sugar and water. Bring to a boil, and cook, stirring occasionally, until the sugar has dissolved. Remove from heat and set over an ice bath until chilled.