Avocado Pesto Stuffed Tomatoes

Ingredients

• 30 cherry tomatoes (about 1-1/4 pints)
• 1/2 medium avocado, pitted, peeled, and cut up
• 2 ounces cream cheese, softened
• 2 tablespoons homemade or purchased basil pesto
• 1 teaspoon lemon juice
• Snipped fresh basil (optional)

Directions

1. Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
2. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
3. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.

http://www.midwestliving.com/recipe/appetizers-snacks/avocado-pesto-stuffed-tomatoes

Reuben Dip

 Ingredients:
1/2 cup Mayo
1/2 cup Thousand Island Dressing
1/2 lb (or a little less) of Corned beef
14oz can of Sauerkraut (I use a 22 oz can and do not use it all)- drain and
rinse
16 oz Swiss Cheese (shredded) (I sometimes only use 8-12 oz)

To Do:
1. Preheat the oven to 350.
2. In a small bowl combine the dressing and mayo.
3. In a 9x13 in Baking dish, spread sauerkraut out on the bottom.
4. Spread corned beef on top of sauerkraut, and then spread dressing mixture on
top of the corned beef.
5. Spread Swiss cheese on top of the dressing.
6. Bake at 350 for 20 minutes.

Spread on rye bread cut into smaller piece or cocktail rye bread slices.