Holy Moly Guacamole

I must admit - I don't like guacamole at all. Blech! But...whenever I make this guacamole, everyone RAVES about it. It's adapted from an AllRecipes recipe.

What You Need:
3 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1 tsp. salt
1/2 cup diced onion
3 tbsp. chopped fresh cilantro
2 roma tomatoes, diced
1-1/2 teaspoon minced garlic
1 pinch ground cayenne pepper
1 tsp. onion powder
1 tsp. fresh black pepper

What You Do:
Throw all ingredients in a bowl and mix it up. Refrigerate it for a while and then serve with tortilla chips.

Spinach Artichoke Dip

What You Need:
2 tsp. minced garlic
1 (10 oz.) pkg. chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained & chopped
1 (10 oz.) jar Alfredo pasta sauce (I like Bertolli or Classico)
1-1/2 cup mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
4 oz. cream cheese, softened

What You Do:
1. Preheat oven to 350 degrees.
2. Use an old kitchen towel to drain the spinach by placing the thawed spinach in the center of the towel. Over the sink, squeeze the liquid out of the spinach. Dump the spinach into a large bowl and break it up with a fork.
3. Add the remaining ingredients to the bowl of spinach. Combine. Transfer to a 2-quart dish and bake in the preheated oven. Halfway through baking time, stir the dip.
4. Serve warm with tortilla chips or toasted slices of French bread. I like to keep the dip in a small crock pot.

Flipt Fruit Salsa & Cinnamon-Sugar Chips

This recipe won me first prize last year in Flipside's annual Salsa Rumble! Wahoo!

What You Need:
2 kiwis, peeled and diced
2 Fuji apples, peeled, cored, & diced
8 oz. raspberries
1 lb. strawberries, hulled & diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. strawberry preserves
3 tbsp. orange juice
10 (10-inch) flour tortillas
2 cups cinnamon-sugar
"I Can't Believe It's Not Butter" spray

What You Do:
1. In a large bowl, combine the kiwis, raspberries, strawberries, and apples. (If you're cutting as you're going along, do apples last so that you have something to mix them into so they won't brown.)
2. In a small bowl, combine the white & brown sugar, preserves, and orange juice. Add to the fruit mixture and mix gently until thoroughly combined. Cover and chill in the fridge for at least 15 minutes.
3. Preheat the oven to 350 degrees.
4. On a baking mat or cutting board, lay out a few tortillas. Spray with spray butter on both sides and sprinkle with cinnamon sugar on both sides. (This'll get messy but that's OK.) Using a pizza cutter (or a knife) slice each tortilla into 8 triangles.
5. On a cookie sheet covered in non-stick foil, place all your tortilla triangles. No overlapping allowed! Bake in the preheated oven for about 10-12 minutes. Allow to cool about 10-15 minutes before serving.