Guacamole cheese dippers

Serve triangle cheese crackers in small cocktail glasses with guacamole dip.

CHEESE CRACKERS

12 oz. pkg. grated cheddar cheese 2 cups sifted flour (sift before measuring) 2 cups Rice Krispies 2 sticks melted butter (8 oz.) 1 tsp. salt or seasoned salt 1/2 to 1 tsp. cayenne (or, to taste)

To sift flour, tap it through a sieve or use a flour sifter; measure after sifting. Add salt and cayenne pepper; sift again. Make rounds the size of a nickel and press out with a fork to flatten. Arrange on parchment paper lined baking sheets.

Bake at 375°F for about 15 minutes or until desired doneness; crackers should be lightly golden and crisp. Let cool on wire racks for 30 minutes and store in an airtight container.

Food Processor Note: The sifting may be done in a food processor. The purpose is to lighten the flour and the measurement after sifting will use less flour and the crackers will be more delicate. If using a food processor, add the remaining ingredients (except Rice Krispies) directly to the bowl after measuring and process for a few seconds. Remove mixture from bowl and gently stir in Rice Krispies by hand.

Variation: Use Parmesan cheese instead. Herbs, such as oregano, basil, parsley or garlic powder may be added (about 1/2 tsp). Cayenne is optional.

GUACAMOLE DIP

2 ripe avocados 1 scant tsp. salt (more or less, to taste) 1 1/2 tsp. lemon juice 1 tsp. Worcestershire sauce 3 cloves garlic 1/3 tsp. red pepper 1/2 tbsp. grated onion 2 dashes hot pepper sauce (optional)

Wash, peel, pit and mash avocados. Finely mince the garlic. In a small cup, add salt, minced garlic and lemon juice. Set aside to soak for 15-30 minutes. This takes the "edge" off the garlic. Add remaining ingredients.

This can be made in a food processor or using a blender.

Serve with crackers and tortilla chips.

Makes about 1 1/2 cups.

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