Summer dip recipes

Here are a few recipes that some of you have asked me to share with you.

Guacamole

4 ripe avocados (they should be soft to touch, but still a tad bit firm), chunkily chopped
1 vine ripe or 1/2 beefsteak tomato, chopped
1/4 vidalia onion chopped
1/2-1 jalepeno pepper, seeded, cored and chopped
25 sprigs of cilantro
kosher salt to taste

Mix all together gently and serve with chips. Be sure not to mash the avocado, keep it chunky.

Texas Caviar

1 can black beans, rinsed and drained
1 can black eyed peas, rinsed and drained
1 can corn (or I prefer Market Pantry frozen corn-10 oz or so, defrosted-just run under cold water)
1 pint of cherry tomatoes cut in half
25 sprigs of cilantro
zest of one lime
juice of 1/2 of a lime
2 avocados, cored and chopped in chunks
kosher salt to taste

Mix all in a bowl and serve it with chips; eat it on a bed of salad, or serve it as a meal on it's own (one of Evan's favorites)