Dips for endives

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Ingredients

    GUACAMOLE:

    2 ripe avocados
    juice of one lemon
    1/2 small red onion, diced
    1 tomato, seeded and diced
    salt to taste
    hot pepper sauce to taste

    Peel avocados, cut in halves, remove stones, and mash the avocados.
    Add remaining ingredients, and mix.

    BLUE CHEESE DIP:

    1/2 pint sour cream
    1/4 cup milk
    1/3 cup blue cheese, crumbled
    2 tablespoons red onion, finely diced

    In bowl, combine all the ingredients well. Serve chilled.

    SALSA:

    1 jalapeno pepper, seeded and chopped
    1 large clove garlic, peeled and chopped
    1 red bell pepper, seeded and chopped
    2 large tomatoes, peeled and finely chopped
    1 cucumber, peeled and finely chopped
    2 tablespoons olive oil
    juice of one lemon or lime
    salt and pepper to taste
    cilantro or parsley for garnish.

    In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Preparation

    GUACAMOLE:

    Peel avocados, cut in halves, remove stones, and mash the avocados.
    Add remaining ingredients, and mix.

    BLUE CHEESE DIP:

    In bowl, combine all the ingredients well. Serve chilled.

    SALSA:

    In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
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