Dill Dip (Very Easy)

Whenever we need a universal dip that we can agree upon, it usually ends up being this dill dip. It's easy to make, it goes with pretty much anything, and it helps to enhance other flavors rather than mask them. But wait.. there's more! It only takes a few ingredients and 2 minutes to make. Don't skip the chilling step at the end, though, those flavors need time to get to know each other (and the dip gets much thicker, too).

Ingredients
1 cup sour cream
1/4 to 1/2 cup mayo
2 tablespoons fresh chopped green onions (optional)
1+ tablespoon dill weed (add more to taste)
2 tablespoons lemon juice

Method

1. Pick out a smaller tupperware bowl with lid
2. Add sour cream, then mayo and lemon juice and stir
   
3. Add green onions (optional)
4. Add dill weed, taste, repeat
5. Stir dip until well blended
6. Seal the bowl and place in the fridge for at least one hour (2 is better)
7. Dip will thicken and flavors will meld during the chilling process

This dip has been tasted with:

• Veggies
  
• Potato chips
• Gyros

Authentic Guacamole

I ran across this diamond in the rough on a Spanish newsgroup a while back. People were raving, so I translated it, prepped it and ay dios mio!!

FYI -- This treat rarely makes its way to the refrigerator, but keep in mind that avocado doesn't last much longer than a couple days after it has been prepared. Another note -- if you're sensitive to heat, the jalapeño pepper(s) doesn't add heat as much as it adds flavor, so I'd suggest at least adding 1/2 to 1 pepper.

Ingredients

1 large avocado (or 2 medium)
1 large tomato, chopped (or 2 Roma)
Cilantro, finely chopped, to taste
1/2 onion, finely chopped
1-2 jalepeño peppers, minced (optional)
juice from a small lemon (or 1 teaspoon lemon juice)
salt and pepper to taste

Method

1. Peel the avocado and remove the core
2. Crush it with a fork until desired consistency
3. Add the chopped ingredients
4. Add the lemon juice
5. Lastly, add the salt and pepper to taste