Mango Pomegranate Guacamole

Yield: Makes 8 servings

3 ripe avocados (2 lbs total)
3 tbsp. VE Guacamole Dip Mix
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced, peeled mango

Halve, pit and peel avocados. Coarsley mash in a bowl. Stir in VE Guacamole Dip Mix. Then fold in pomegranate seeds and mango. Season with salt and additional lime juice.

Caribbean Salsa

1 Tbsp VE Fruit Salsa
¼ tsp VE Jamaican Jerk Seasoning
1 Tbsp VE Tropical Fruit Dip
2- Dole Tropical Fruit cups (107 ml each)
1-Dole Diced Peaches cup (107 ml)
2 ripe bananas sliced

Mix together let sit for at least 1 hour serve with Multigrain Tortilla chips

Caesar Shrimp Salad /Shrimp Cocktail Sauce

2 Tbsp (30 ml) ketchup
2 Tsp (10 ml) prepared horseradish
1 tsp (5 ml) lime juice
2 tsp (10 ml) VE Lemon Dilly Dip Mix
1/8 tsp (0.625 ml) VE Caesar Rim Trimmer
1 – 8 oz (227 ml) can shrimp
2 cups (500 ml) shredded lettuce
2 Tbsp (30 ml) VE Chives
1. In a small bowl, whisk first five ingredients together. Drain shrimp and gently fold into mixture.
2. Place lettuce on a serving plate, top with prepared shrimp and sprinkle with VE Chives.
Note: Leave out the shrimp and use it as a cocktail sauce for shrimp.
Per serving: Calories 50, Fat 0.5 g (Saturated 0.1 g, Trans 0 g), Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 8 g.

Hot 3 Cheese Bruschetta

1/2 c Cream Cheese
1/4 c Miracle Whip or Mayonnaise
1/2 c Mozza Cheese
1/4 c Grated Parmesan (Maybe a little more)
2 tbsp VE Bruschetta Herbs
2 tsp. VE Cheese & Jalapeno Dip Mix
VE Sea Salt (to taste)
VE 4 Pepper Blend, coarsely ground, to taste
1 – 355 ml can diced tomatoes, drained

Combine first 7 ingredients. Fold in tomatoes. Put in ovenproof dish. Bake at 350 until golden brown and bubbly. Serve with crackers, taco chips, or put onto baguettes slices that have been slightly toasted.

Bruschetta

Make filling the day before and chill. Spread on bread just before baking.

½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend

1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened

Mix first 8 ingredients in small bowl.

Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.

Hot Buttered Pecan Baked Brie

Makes 8 servings
This rich and delicious appetizer, with a subtle taste of rum, is ready in 15 minutes.

1 — 125 g (4 oz) wheel brie or camembert cheese
¼ cup (60 ml) chopped pecans or walnuts
3 Tbsp (45 ml) VE Hot Buttered Rum

1. Preheat oven to 350° F (175° C).
2. Unwrap brie and place into VE Brie Baker & More.
3. Toast nuts in a VE Chef™ Eclipse® Coated Professional Frying Pan for 5 minutes, stirring frequently.
4. Add VE Hot Buttered Rum and stir until bubbling.
5. Pour mixture overtop brie and bake for 10 minutes, or until brie starts to melt.

Per serving: Calories 150, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 8 g), Protein 5 g

Serving Suggestion: Serve with plain crackers, melba toast, French baquette or apples.

Baked Brie w/Pesto & Sun-dried Tomatoes

Makes 6 servings
This decadent and simple offering is sure to please any crowd.

1 Tbsp (15 ml) VE Pesto Herb Mix
2 Tbsp (30 ml) hot water
1 Tbsp (15 ml) VE Sun-dried Tomato & Herb Dip Mix
2 Tbsp (30 ml) finely diced sun-dried tomatoes in oil, drained
1 — 125 g (4 oz) wheel brie cheese

1. Combine first 4 ingredients and let stand 5 minutes.
2. Place brie in VE Brie Baker & More and top with sun-dried tomato mixture.
3. Microwave on high for approximately 2 minutes, or until softened but retaining its shape.

Per serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 5 g

Preparation Tip: To create a gooey top yet retain shape, cut off top rind of brie before heating, leaving a rim approximately ½” (1.25 cm) high.

Serving Suggestion: Serve with crackers, melba toast or French baguette rounds