serves 4 Guacamole 2 ripe avocados juice of one lemon 1/2 small red onion, diced 1 tomato, seeded and diced salt to taste hot pepper sauce to taste Mash the avocados, add the other ingredients, and mix. Blue Cheese Dip 1/2 pint sour cream 1/4 cup milk 1/3 cup blue cheese, crumbled 2 tablespoons red onion, finely diced In bowl, combine all the ingredients well. Serve chilled.

Salsa 1 jalapeno pepper, seeded and chopped 1 large clove garlic, peeled and chopped 1 red bell pepper, seeded and chopped 2 large tomatoes, peeled and finely chopped 1 cucumber, peeled and finely chopped 2 tablespoons olive oil juice of one lemon or lime salt and pepper to taste cilantro or parsley for garnish. In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Recipes Preparing Belgian Endive Tri-Color Salad Dips: Guacamole, Blue Cheese, and Salsa Belgian Endive, Ham, and Cheese au Gratin Braised Belgian Endive Cream of Belgian Endive Soup Scallops and Belgian Endive Shrimp Salad with Belgian Endive Belgian Endive and Fruit

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