Peach's & Cream pie by anita wilson

My family love this pie

TUNA PIZZA WITH ANCHOVY AIOLI TOPPED WITH A DOLLOP OF WASABI MAYONNAISE by Cecelia Heer

This is an adaptation of Chef Morimoto's Tuna Pizza recipe that is served at his restaurant in NYC and also featured in his Cookbook. As a finishing touch, I add a dollop of wasabi mayonnaise. Also, I really enjoy using ground flour tortillas as an…

Killer Guacamole by Steve Knowles

People rave about this straight-forward guacamole. Simple to prepare, easily adjusted to your (or your guests') tastes, it's a great start to a BBQ meal.

Cheese Cake Cheese Ball by Tiffany

Popular around the holidays, but always good, the Cheese Cake Cheese Ball is a sweet cheese ball.

Salsa by Alexa

Chipotle Avocado Mayonaise by Helen Doberstein

A spicy Condiment

DC's Black Bean Hummus by Stephanie Carroll

Just a blend of some of the best ingredients for a fantastic dip or spread

Kickin' Mango Salsa by Rawfully Tempting

Quick and easy, but very tasty for those special chips just waiting to be eaten!

Tricolor Bean Salad by sunlit2

Mcdougall program recipe 8 pp per serving if 6 servings. The servings are huge. I like to eat the salad on corn tortillas

Taco Seasoning by MOPs

Lifted from http://smashedpeasandcarrots.blogspot.com /2011/06/diy-taco-seasoning-recipe.html

Green Chilli Dip by Debra Harvick-Wright

An easy dip that goes well with butter crackers!

guacamole by A.C.

this guacamole is fairly mild, but goes great with blue corn chips it is a perfect dip.

Grape and Corn Relish by Farrell May Podgorsek

Sweet and savory relish that is beautiful to look at and has a fresh, slightly spicy flavor. The sweetness of the grapes and corn contrast with the bite of the peppers. Excellent when served with grilled fish or chicken. Try to find Champagne grapes if possible. They are very small, the size of currants, and the perfect sweetness for…

The Anything Dip by Krystal Gilbert

You can dip anything in this sauce. This is the easiest sauce to make ever! And you wont believe how good it is! (excellent for fish, tator tots, fries, onion rings, ect.)

Guacamole by Frank Fariello

I spend a lot of time on my blog in wistful remembrances of the delicious fruits and vegetables that I used to enjoy in Italy and, conversely, moaning about the lack of flavor of much of the produce you are likely to find here in the US. But there are times when the New World outdoes the Old. One example is the avocado which remains…