2 large ripe avocados 1 tbs grated onion 1 tbs lemon juice 1/2 tsp salt 1/4 tsp chili powder 1/3 cup miracle whip Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips.
2 medium eggplants 2 tbs tahini 2 garlic cloves, pressed 1 juice of 1 lemon 2 tbschopped fresh parsley (optional)
1/2 tsp salt 1 black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Serves 6-8 as a dip.