Mango, Tomato, Avacado Salsa

By: Kathie Smith

Mix together (All finely diced):

2 Mangos

6 Tomatoes

2 Avocado

1 Cucumber

1 bunch Cilantro

1 med white Onion

1-2 Jalapeño pepper

2 Garlic Cloves

1 Tblsp Salt

Artichoke Dip

By: Kathie Smith

*Ingredients:

1 (10 ounce) package frozen chopped spinach –

(thawed, drained and squeezed dry)

1 (14 ounce) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1/2 cup mayonnaise

2 (8 ounce) packages cream cheese, softened

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

1 cup mozzarella cheese

*Directions:

1. Preheat oven to 375* Lightly grease a 7x11 inch baking dish.

2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Sprinkle with mozzarella cheese.

3. Bake 375* covered for 20 minutes. Remove the cover, and bake uncovered for 5 more minutes, or until the surface is lightly browned – Microwave till bubbly.

* Serve it with either chips, crackers or breadsticks.

Kathie's Green Chili Dip

By: Kathie Smith

2 lbs Pork boneless Spareribs Meat (cubed)

1 med White Onion

1 tsp Garlic Salt

1 jar La Victoria Medium Salsa

2 jars Green Salsa

1 lg can Whole Green Chili's

Brown Meat, onion & Garlic Salt add the rest of the ingredients and a little water. The longer you cook it the more tender the meat will be. I add a little cornstarch to thicken.