To make the chunky guacamole, mix together 1 chopped onion, 1 cup of torn cilantro, 1 chopped Serrano pepper and 3 diced avocados. Add the juice of 2 limes and salt to taste.
To make the hot crab dip, whisk 3 ounces of cream cheese, 1/4 cup of mayonnaise, 2 teaspoons of lemon juice and hot sauce to taste. Add 1/2 pound of crab meat. Bake the mixture at 425 degrees Fahrenheit for 15 minutes.
To make the mustard-beer dip, pour 12 ounces of pale ale into a saucepan, and simmer it on medium heat until it reduces by half. Add 1/2 cup of yellow mustard, 2 tablespoons of brown sugar, 1 tablespoon of mustard powder, 1 tablespoon of cider vinegar and 1/2 teaspoon of Worcestershire sauce. Stir the mixture until it becomes smooth.
To make the lima bean guacamole, put 10 ounces of frozen lima beans in salted water and cook until they become tender. Drain the liquid, and put the beans in a food processor. Add 1 peeled and chopped avocado, 1/2 chopped small onion, the juice of 2 limes, 1 Serrano pepper and 1/2 cup of torn cilantro. Blend the mixture, and fold in 1 chopped tomato.Learn more about Cooking