8 Quick Recipes for Entertaining

Chilean Avocado Spread

Ingredients:

* 2 avocados
* lime juice from 2 limes (1/3 cup)
* 1/3 cup olive oil
* ½ teaspoon sugar
* ½ teaspoon tarragon
* salt and fresh ground pepper to taste
* 1 clove of garlic

Puree all ingredients in blender or food processor. Serve with toasted bread, pita or crackers.

Bunuelos

Ingredients:

* ½ cup sugar
* 2 teaspoons cinnamon
* 1 package 8 inch tortillas
* 4 tablespoons margarine/butter

Heat oven to 350. In a small bowl, combine sugar and cinnamon. Cut tortillas into triangles or strips. Lay pieces in a single layer on a baking sheet. Brush with melted margarine or butter and sprinkle with cinnamon mixture. Bake 10-15 minutes or until barely browned. Repeat with remaining strips. Serve with vanilla bean ice cream. Sprinkle ice cream with a little bit of the cinnamon mixure as a garnish.

Hot Crab Dip

Ingredients:

* 2 – 8 oz. packages 1/3 less fat cream cheese (Neufchatel)
* 1 cup sour cream
* 1 cup grated cheddar
* 1 teaspoon dry mustard
* 1 teaspoon Worcestershire sauce
* 4 tablespoons light mayonnaise
* ½ teaspoon lemon juice
* 1-2 cloves garlic, minced
* 1 pound lump crab meat (or imitation)

Combine all ingredients in electric mixer. Pour into greased casserole dish. Bake at 350 for 30 minutes. Top with extra cheese last 5 minutes. Serve with crackers, crostini, or sliced toasted French bread.

Pumpkin Spread

Ingredients:

* 2 – 8 oz. packages 1/3 less fat cream cheese (Neufchatel)
* 1 – 15 oz. can pureed pumpkin
* 2 cups powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon ginger

Combine all ingredients in electric mixer. Cover and refrigerate for 1 hour. Serve with gingersnaps, vanilla wafers, graham crackers (for kids), sliced fruit.

Dill Dip

Ingredients:

* 2/3 cup light mayonnaise
* 2/3 cup light sour cream
* 1 tablespoon parsley
* 1 teaspoon dill
* ½ teaspoon celery seed
* ½ teaspoon onion powder
* 1 teaspoon Worcestershire

Combine all ingredients. Chill 3-4 hours for maximum flavor. Serve with crackers or vegetable tray.

Dairy Dip

Ingredients:

* 1 – 8 oz. package 1/3 less fat cream cheese (Neufchatel)
* ½ cup light sour cream
* ¼ cup sugar
* ¼ cup brown sugar
* 1 – 2 tablespoons maple syrup

Combine all ingredients. Chill. Serve with fresh fruit.

Caramel Dip

Ingredients:

* 1 – 8 oz. package 1/3 less fat cream cheese (Neufchatel)
* 1 cup brown sugar

Combine. Serve with variety of apples.

Spiced Nuts (sweet or savory)

Ingredients:

* Nuts: 4 cups (1 pound) unsalted mixed nuts; ¼ pound (1/2 stick) margarine or butter, melted

Sweet:

* 2 teaspoons cinnamon
* ¼ teaspoon salt
* 1 teaspoon cloves
* 1 teaspooon ginger

Savory:

* 2 teaspoons chili powder
* 2 teaspoons curry powder
* ¼ teaspoon salt

Instructions:

Preheat oven to 325.

Place nuts in a large bowl. Pour butter over. Spread in baking pan. Bake nuts in oven. Stir occasionally for 20 minutes or until nuts are golden and smell toasted.

Combine ingredients for mixture of choice in a small bowl. Sprinkle over nuts. Toss to mix.

Bake for 5 more minutes. Let cool on pan.