Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers.  As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  One of my favorite things to do on a weekend evening is to have some folks over, set up a board game, put appetizers and beverages on the buffet…relax and have fun!  But that’s me! I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making Guacamole and Six Layer Mexican Dip…Vamanos! (Let’s go!)

Guacamole is so simple to prepare from fresh ingredients.  And when you make it at home you are able to leave out any preservatives or other unhealthy additions.  The main ingredient in any guacamole recipe is AVOCADO.  Avocados, which are fruit, are considered a very healthy plant-based fat which is comprised of monounsaturated (the good stuff) fat that is easily metabolized (burned).  Here are some nutrition facts (based on one whole avocado):

Guacamole Dip

1 ripe avocado
juice of ½ small lemon (try Mayer lemons!)
Kosher salt, freshly ground pepper
1/2 ripe tomato, seeded and chopped
OR 12-15 grape tomatoes, halved
1/8 small Vidalia onion, very thinly sliced

Halve the avocado; remove pit very carefully.

Scoop out the fruit into a glass or ceramic bowl, and mash roughly with the lemon juice and approximately 1 teaspoon kosher salt and pepper to taste.

Stir in the cut-up tomatoes and onions.  Taste for seasoning, adding if necessary.

Should be served immediately.

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Six Layer Mexican Dip

1 (16 ounce) can refried beans
8 ounces of jarred salsa (I used black bean & corn variety)
12 ounces sour cream
2-3 tablespoons homemade taco seasoning*
Guacamole (see above recipe)
8-12 ounces shredded sharp cheddar or colby jack
1 (6 ounce) can black olives, sliced

Heat refried beans in the microwave for approximately 1 minute in a 1/2—2 quart clear glass  container just ‘til warm.  Remove from microwave.  Spread into an even layer.

Pour salsa over beans and smooth into an even layer.

Mix homemade taco seasoning with sour cream; spoon onto the salsa layer, spreading gently.

Spoon guacamole evenly over the sour cream mixture; spreading if necessary.

Scatter shredded cheese on top of the guacamole; and then distribute olive slices on the very top.

Serve with your favorite tortilla chips!

Homemade Taco Seasoning Mix

1/4 cup chili powder
3 tablespoons dried minced onion
1 tablespoon garlic powder
1+1/2 teaspoons salt (optional, I do not include it)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground chipotle pepper
2 teaspoons paprika
1 teaspoon black pepper
½ teaspoon cayenne pepper
1/3 cup cornstarch

Place all ingredients in a small glass jar; shake really well ‘til all ingredients appear to be evenly distributed.  (To substitute for the mix that comes in a yellow package: use 3 tablespoons of mix and 1/3 cup water for each pound of meat.)

God loves you!   ♥  (Don’t ever forget that!)

 ♥   coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com