Yield: 6 to 8 slices
TOMMY’S EASY GUACAMOLE
3 medium ripe avocados, peeled and cubed
1 garlic clove, minced
¼ to ½ teaspoon salt
2 medium tomatoes, seeded and chopped, optional
1 small onion, finely chopped
¼ cup mayonnaise, optional
1 to 2 tablespoons lime juice
1 tablespoon minced fresh cilantro
Crackers, tortilla chips, or French bread slices
Mash the avocados with the garlic and salt. Stir in the remaining ingredients. Serve with the crackers, chips, or bread.
Yield: 2 cups
TOMMY’S CHEESY CORN DIP
4 ounces (1 cup) cream cheese, softened
1 cup frozen corn, thawed
¾ cup spicy chipotle ranch dressing
Tortilla chips
Preheat the oven to 375ºF (190ºC, Gas Mark 5). In a medium bowl with an electric mixer on medium, beat the cream cheese, corn, dressing, and ½ cup of the Mexican-blend cheese. Transfer to a 2-cup ovenproof baking dish and top with ½ cup Mexican-blend cheese. Bake for 10 minutes or until bubbling. Serve with the tortilla chips.
Yield: 1½ cups
ABOUT THE AUTHOR
Lorna Barrett is the New York Times bestselling author of the Booktown Mysteries, including Poisoned Pages and A Just Clause.
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