In news:rec.food.cooking, "Pete C." > posted on Fri,
26 Nov 2010 13:58:00 -0600 the following:

> If you haven't had a crust-free cheesecake, you don't know what you're
> missing in terms of texture and flavor, it's much better than any crust.

I definitely know what you mean there. Sometimes I make cream cheese
icing out of cream cheese and powdered sugar, maybe a little vanilla or
lemon juice. Then I keep it in the fridge. Every now and then when I get
a sweet tooth, I'll get a teaspoon and swipe a dip of it, then enjoy it
like a spoon of peanut butter. Fantastic flavor.

I've got some more cream cheese I need to use. I've got some avocados,
sour cream, the cream cheese (about 4 ounces for three avocados), some
fresh cilantro, salt, a little garlic powder and lime juice. Dump it all
in a food processor and there's a fantastic dip for chips. I don't have
any measurements. I just start with three avocados and keep adding the
other ingredients until it tastes right. I think the lime juice keeps the
color from turning dark too quickly. I don't know for sure it works. I've
never made this stuff without lime or lemon juice and I didn't have a
recipe to go by. I just assumed I should do it since guacamole looks very
nasty at Mexican restaurants if it sits on a plate too long.

Damaeus