Shrimp, Avocado & Tomato Dip - Hor D’Oeuvres - Recipes

Shrimp, Avocado & Tomato Dip

Serve with fried sun-dried tomato basil tortilla strips.

Recipe

Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped

1 teaspoon orange juice

1 tablespoon honey

1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped

1 tablespoons olive oil

2 tablespoons blended oil (I use Smart Balance)

Salt and freshly ground black pepper to taste

1/4 pound shrimp, cooked and chopped

1 avocados, peeled and chopped

1 large vine-ripened tomatoes, chopped

3 Sun-dried tomato basil tortillas
Garnish: Cilantro, chopped

In a small bowl combine the lime juice,  jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil.  Season with salt and pepper to taste. 

In a separate bowl add the chopped cooked shrimp, avocado and tomatoes and 1/2 of the dressing. Check for seasoning. 

Garnish with chopped cilantro and serve with fried Sun-dried tomato basil tortillas.

Mini Red Potato Bites - Hor D’Oeuvres - Recipes

Mini Red Potato Bites

Your friends and family will love these mini potato bites.  I serve them with sour cream and "hot salsa".  People that know me best wouldn't be surprised that I add hot salsa!
 

Recipe

1½ Pounds red potatoes
1 Cup shredded cheddar cheese
½ Cup mayonnaise
½ Cup sliced green onions
2 Tablespoons chopped fresh basil leaves
10 Slices bacon, cooked and crumbled
Sour cream, optional

Preheat oven to 400 degrees. 

On a large baking sheet place potatoes and bake 35 minutes or until tender. Let stand until cool enough to handle.  Cut each potato in half, then cut a thin slice from bottom of each potato half to allow them to sit flat.  With a small spoon, scoop pulp from potatoes leaving a ¼-inch shell. 

Place the pulp in a bowl and stir in the remaining ingredients.  Spoon or pipe potato filling into the potato shells.  Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.  Serve with sour cream.