Creamy Avocado-Cilantro Dip

I am terrible about letting magazines pile up without reading them. Then I feel guilty to just toss them in the recycling bin, so I spend time flipping through them, and tearing out a page here and there before tossing. Today is a magazine purge day. Saw this recipe in a Rachael Ray from July/August 2012 (yes, yes – it’s been over a year, don’t judge) and thought I’d try posting it here to try later, instead of tearing the page out and letting it sit around the house for a few more months. It sounds delish, I’ll make it soon for a football game snack.


  • 2 avocados, pitted and chopped
  • ½ cup sour cream
  • ¼ cup chopped cilantro
  • 2 tbsp fresh lime juice


Using a food processor, puree all ingredients. Season to taste. Serve dip with tortilla chips, crackers, or strips of fresh veggies.


Fresh Salsa

A batch of fresh salsa.

UPDATE: I made this yesterday. It was good, but needed a little something. I added in juice from one lime, and that did it. I also think it could either use another tomato, or less on the peppers. Everyone enjoyed the salsa!

Saturday my son’s baseball game was cancelled due to weather, so we came home and randomly turned the TV on. We started watching a show called Restaurant: Impossible, and saw them make this salsa. It looks great; I can’t wait to try it. This recipe is in no way mine, but comes courtesy of Robert Irvine and the Food Network.

I could have sworn he added cubed avocado to this, but it’s not in the recipe. So if you feel adventurous, give that a try. I am also thinking of trying it as a pico de gallo and leaving out the tomato juice.


  • 4 green onions, diced
  • 3 medium vine-ripe red tomatoes, diced [I would use four tomatoes]
  • 2 jalapenos, seeded & diced (the more membrane you leave in, the hotter the salsa)
  • 1 medium green pepper, diced
  • ¼ cup diced red onion
  • ½ bunch fresh cilantro, minced
  • ¼ cup red wine vinegar
  • 6 ounces tomato juice
  • Kosher salt and freshly ground black pepper
  • [Juice from one lime]


Combine green onions, tomatoes, jalapenos, and green peppers. Add the red onions. Mince the cilantro and add to the vegetables. Add the vinegar and finish with the tomato juice [and add lime juice here, too]. Season with salt and pepper. Chill before serving.

Walnut Brewery’s Asiago Cheese Dip & Beer Bread

Boulder, CO is the home of the Walnut Brewery. Somehow over the years they were associated (bought out?) with Rock Bottom Brewery. Same menu, but Walnut kept their different name. In college my husband and I loved to go to the Walnut for their beer and the Asiago Cheese Dip appetizer with beer bread. They still make their own beer, but unfortunately, they don’t have the cheese dip on the menu anymore!

In 2000, one of the Rock Bottom restaurants shared the Asiago Cheese Dip recipe with a local paper, and I happened to run across it on the internet. While you can not longer order this app at the restaurant, at least you can make it at home. And on a personal note, we don’t like mushrooms, so I leave those out!

Walnut Brewery Asiago Cheese Dip 

  • 4 tablespoons sun-dried tomatoes, reconstituted in hot water
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
  • 1/4 cup green onions (cleaned, rinsed, and sliced into 1/4-inch pieces
  • 1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces

Squeeze all water our of tomatoes, then julienne cut into fine strips. it is important that all water be removed from tomatoes, and they must be added last, or dip will discolor.

Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.

Walnut Brewery Beer Bread

  • 2-1/2 cups flour
  • 4 tablespoons sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 9 1/2 oz pale ale beer
  • 1/2 cup grated cheddar cheese
  • 2 green onions, finely sliced (green part only)
  • 10 oz jalapenos, finely chopped (optional)
  • 1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder, and salt. Add beer and mix well.

Add cheese, onion, and jalapenos, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes one loaf.


Kelly’s Salsa

This recipe comes from my friend Kelly. Always a hit.


  • 1 large can (28 oz) Diced Tomatoes
  • 1 med can (15 oz) Tomato Sauce
  • 1 small can (4 oz) Diced Green Chiles
  • 1 small can (4 oz) Diced Jalapenos (to taste – you don’t have to use whole can)
  • 1 small onion, finely diced
  • 1/2 cup Vinegar
  • 1 bunch Fresh Cilantro, chopped
  • Salt & Pepper to taste


Combine all ingredients in large bowl. Transfer to food processor. Pulse to combine. (If you don’t have a food processor, a blender works well, too.)

Melissa Anelli’s Famous Guacamole

Melissa Anelli’s Famous Guacamole

I love Harry Potter. I mean, I LOVE it. I like to say I am passionate about Potter, but my husband would probably say “obsessed” would be a better term. Several years ago, while anxiously awaiting the release of book seven, I was listening to an episode of PotterCast. One of the hosts, Melissa Anelli, gave out her Famous Guacamole recipe. I copied it down and it has been a love affair ever since.

I have made some modifications per my taste. So here is Melissa’s original recipe with my recommendations.


  • 2 Ripe Avocados, mashed(don’t puree)
  • 1/2 Red Onion, diced small
  • 2 Tbsp Cilantro, fresh chopped [I use MUCH more cilantro than this, I say add to taste.]
  • 1 Tbsp Fresh Lime Juice [again to taste, I like more, I use juice from a whole lime]
  • 1/2 tsp Sea Salt (This is Melissa’s secret ingredient. She recommends Mediterranean sea salt from Coastal Goods. I use Mediterranean sea salt from my local grocery store and so far, so good.)
  • 1/2 Ripe Tomato, cored, dice the outside [I use a whole tomato]


Mix all but tomato together. Add tomato last. Enjoy!

One note on this, Melissa calls for mashed avocado. My aunt (Susie) makes a similar recipe, but she cubes her avocado instead. Equally delicious.