Spicy Guacamole

Guacamole is one of the best snacks ever. Creamy goodness from the avocado, a little zip from the lemon, and a kick from the cayenne pepper; sign me up. I really like using my food processor because the acid from the lemon juice and the fat from the avocado whip together to make a mousse like mixture that literally melts in your mouth.

2 ripe avocados
4 sprigs of cilantro (optional)
3 small cloves of garlic
Salt and pepper to taste
Cayenne pepper to add a kick
Juice of 1 lemon
1 medium ripe tomato, chopped

Cut 2 avocados in half and remove the stones. Scoop the flesh into a food processor. Add the cilantro (if using), garlic, salt, pepper, and cayenne (a few dashes should do the trick). Blend until smooth, it was about 30 seconds or so for me. Squeeze in the lemon juice and blend for another 30 seconds, the mixture should "fluff up." Lastly, chop up the tomato into small pieces and stir it in. Give it a taste and add more salt or pepper if necessary.

Layered Bean Dip

I went to a party and brought this layered bean dip along with corn chips. Everyone there ate some and then came back for more. I left with an empty dish. 

I made it with black beans vs pinto just for fun, feel free to use whatever you enjoy the most

2 cups cooked and drained black beans (cook them with celery, garlic, and onions for flavor)

1 Avocado

Juice of 1 lemon

2 cloves garlic

Salt and Pepper to taste

1 cup cashew cheese sauce 

1 cup salsa

1/3 cup black olives, chopped

1/4 cup cilantro, chopped 

Mash up 2 cups of cooked beans (black or pinto) and spread at the bottom of a 9x9 glass dish or pie pan. Blend the avocado, lemon juice, garlic, and salt & pepper together. Then spread that on top of the beans. 

Put a layer of cashew cheese on top of the guacamole. If using daiya cheese sprinkle it on after the salsa. 

Spread salsa over the cheese and sprinkle with olives and cilantro.