Guacamole

3 avocadoes

2 limes

1/4 c red onion

5 tomatoes

1/2 c cilantro

drizzle of olive oil

salt

Cheese Pierogi Sauce

¼ C. lemon juice

3 cloves garlic

¼ C. nama shoyu

½ red pepper

½ C. macadamia and pine nuts

Puree in blender

Spinach & Artichoke Dip

2 10 oz boxes of frozen spinach – thawed

¼ c butter

1 TBL minced garlic

2 TBL minced onion

¼ c flour

1 pint heavy cream

¼ c chicken stock

2 tsp hot sauce

½ tsp salt

2/3 c grated Romano cheese

¼ c sour cream

½ c shredded white cheddar

12 oz jar artichoke hearts, drained and chopped

Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside. In saucepan over medium heat, sauté garlic, onion & butter, until golden, then stir in flour for 1 min. Slowly whisk in cream and stock and continue cooking until boiling. Once boiling stir in lemon juice, hot sauce, salt, Romano, stir until cheese has melted. Remove from heat and allow to cool for 5 min. Stir in sour cream, then fold in dry spinach and artichoke hearts. Sprinkle cheddar on top and bake a few min until cheese has melted.

Creamy Herb Dip

1 lemon juiced

2 tsp olive oil

2 stalks of celery, juiced

3 cloves of garlic

½ c fresh parsley. Tightly packed

2 tsp dried dill

½ tsp oregano

1 c. cashew nuts soaked 1 hr

Mix together in vita mix