Guacamole Appetizer Squares Food

GUACAMOLE APPETIZER SQUARES

Guacamole Appetizer Squares image

For ages, my brother's family and I have gotten together on Christmas Eve, and always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again. -Laurie Pester, Colstrip, Montana

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 teaspoons taco seasoning
1 package (1 pound) sliced bacon, diced
1 package (8 ounces) cream cheese, softened
1-1/2 cups guacamole
3 plum tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth., Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

Nutrition Facts :

GAMEDAY GUACAMOLE

Gameday Guacamole image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 ear corn, shucked
1 red bell pepper
1 orange bell pepper
1 poblano pepper
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 large ripe avocados
1 cup diced tomato
1/2 cup lime juice (from 4 to 6 limes)
1/4 cup chopped fresh cilantro
1 to 2 tablespoons adobo sauce from canned chipotles
Tortilla chips, for serving

Steps:

Position an oven rack in the center of the oven and preheat to broil.
Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.

GUACAMOLE DEVILED EGGS

Guacamole Deviled Eggs image

An easy appetizer that combines deviled eggs and guacamole.

Provided by Stephanie Pass

Categories Appetizer/Snack

Time 22m

Yield 24

Number Of Ingredients 13

Ingredients

12 boiled eggs, halved and yolks removed
3 avocados, ripe
3 cooked egg yolks
1/2 cup KRAFT MIRACLE WHIP Dressing
1/4 of a red onion
1 tsp minced garlic
1/2 tsp garlic powder
1/2 tsp onion powder
3 sprigs of cilantro
1/4 tsp salt
dash of paprika
dash of cumin
dash of chili powder

Steps:

Boil the eggs - one layer of eggs in a large pan with water an inch above the eggs. [br]Boil until a roiling boil is reached.
Turn fire off, cover with lid and let sit for 12 minutes.
Pour off hot water and add ice and cold water, and let sit for a few minutes.
Peel eggs, halve them, and remove yolks (save 3 yolks).
In a food processor, combine avocados, KRAFT MIRACLE WHIP Dressing, three yolks, garlic, cilantro, and all spices. Pulse until creamy.
Fill a ziplock bag or frosting bag and pipe swirls into eggs.
Refrigerate until serving.

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