triple red salsa

1 c grape tomatoes

1 jalepeno

1/4 c red bell peppers

1/4 c chopped red onion

2 T fresh cilantro

2 T cider vinegar

2 T lime juice

1/4 t salt

 

combine all ingredients, toss gently

spinach dip

 

1 10-oz pkg chopped spinach

1 10-onch diced tomatoes and green chilis

1 c mexican blend shredded cheese

6 oz cream cheese

cooking spray

 

preheat oven to 400, place frozen spinach in colander, rinse with hot water until thawed, drain, pressing until barely moist.  combine spinach, tomato and cheese in large bowl.  spoon into baking dish coated with cooking spray.  bake at 400 for 23 minutes

Onion Chip Dip

Ingredients
1/2 cup Greek yogurt
Low-sodium onion mix packet

Directions
Combine ingredients. Serve with baked potato chips and enjoy!

Artichoke Dip

Ingredients

• 14 oz can artichoke hearts
• 1 cup grated parmesan cheese
• 1 cup mayonnaise
• 2 tsp green onion
• dash garlic salt
• black pepper
• 1/2 cup frozen spinach, thawed, drained, and chopped
• 1 cup shredded mozzarella cheese

Directions

1. Pre-heat oven to 350 degrees
2. Mix together first 7 ingredients and 1/2 cup of mozzarella cheese
3. Place in 1 1/2 quart baking dish and top with remaining cheese
4. Bake uncovered for 30 minutes, or until light brown and bubbly
5. Serve with crackers or tortilla chips

Spinach Artichoke Dip

1 8 oz package cream cheese softened
1 cup Parmesan cheese grated
1 tbsp garlic powder
1 tbsp olive oil
1/4 cup of mayonnaise
1/2 cup mozzarella cheese
1 1/2 cups frozen spinach strained and thawed
1 cup artichoke hearts strained
Salt and Pepper to taste

Start by mixing the spinach, artichoke, Parmesan, cream cheese, and garlic powder in a bowl.  Once combined salt and pepper to taste (like 1/4 tsp of each).  With the olive oil, grease pan (small oven safe dish) on all sides.  Pour in the mixture and top with mozzarella cheese.  Bake at 350 for 25 min or until bubbly and top is crispy.  Serve with some tortilla chips.... and enjoy!!

Salsa

Ingredients:
6-8 large tomatoes diced into 1/2 inch pieces
1 handful cilantro, chopped
1 large onion finely diced
1 large garlic clove minced
1 jalapeno pepper (seeds and ribs removed) finely diced
2 tbs red wine vinegar
2 tbs lime juice
1 tbs olive oil
2 tsp cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp salt
2 tsp pepper


Start by chopping all the vegetables.  Make sure to use a sharp knife.  If you lose the water and seeds from the tomatoes on the cutting board that is ok.  The less water, the less runny.  As for the jalapeno, if you want more heat, leave the seeds and ribs in.  Once chopped mix in the spices.  Then stir in the vinegar, lime juice, and olive oil.  Now, let chill in your fridge for at least an hour.  The longer it sits, the better it tastes.

Vanilla Honey Butter

 
Ingredients:

• 1/2 cup butter or margarine (I used butter)
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 t pure vanilla extract

Directions: Whip butter and powdered sugar together until smooth; stir in honey and vanilla. Use on pancakes, waffles, biscuits or muffins....or bread, tortillas, etc. Makes 3/4 cup.

bean dip

2 cans chili

1/2 lb velveeta

chopped green onions

1 small can diced green chili

cube the velvetta-mix all ingredients together and microwave

Fruit Dip

1 pkg. (8 oz.) Cream Cheese, softened

1 jar  (7 oz.) Marshmallow Creme

Make It

MIX ingredients until blended.
SERVE with assorted Cookies or cut-up fresh fruit.

creamy caramel peanut butter apple dip

25 Caramels (1/2 of 14-oz. pkg.)

1/4 cup  milk

2 Tbsp. peanut butter

3   apples (1 lb.), each cut into 8 slices

1/2 cup Dry Roasted Peanuts, chopped

Make It

MICROWAVE first 3 ingredients in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute.
DIP apple slices in warm dip, then sprinkle with nuts.

Velveeta Chili Dip

 

What You Need

1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes

1 can  (15 oz.) chili

Make It

MICROWAVE ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
SERVE with tortilla chips, RITZ Toasted Chips or assorted cut-up fresh vegetables.

Fruit Salsa

2 kiwis peeled and diced

2 apples peeled and diced

8 ounces raspberries

1 pound strawberries

2 T white sugar

1 T brown sugar

3 T fruit preserve

10 10-inch flour tortillas

butter flavored cooking spray

2 c cinnamon sugar

in large bowl mix fruit, white and brown sugar and fruit preserve. 

preheat oven to 350

coat one side of each tortilla with butter flavored spray.  cut into wedges and arrange in a single layer on large baking sheet.  sprinkle wedges with desired amount of cinnamon sugar.  spray again with cooking spray. 

bake in preheated oven 8-10 minutes.  allow to cool and serve with salsa

veggie dip

1 c sour cream

1 c mayo

1 T dill weed

1 T chives

1 T bone appetite

mix and refrigerate

Fruit salsa

1 15-oz can crushed pineapple

2 11-oz cans mandarin oranges

2 bunches green onions-chopped

2 small jalepenos diced

1 bunch cilantro-chopped

drain pineapple and mandarin oranges.  in large bowl mix pineapple, oranges, green onions, jalepenos and cilantro. serve with tortilla chips

Quacamole Dip

3-4 avacodos

juice 1 lime

2 heaping spoonfuls of sour cream

2 heaping spoonfuls cottage cheese

1 spoonful salsa

guacamole seasoning to taste

Bean Dip

2 cans chili

1/2 lb velveeta

chopped green onions

1 small can diced green chilis

cube the velveeta-mix all ingredients together and microwave

Fruit Dip

8 oz. Cream Cheese

8 oz. Cool Whip

1/2 can Sweetened Condensed Milk ( or less if you don't want it that Sweet)

Beat together and Enjoy with your Favorite Fruit

Apple Brickle Dip

1 bag score bits

16 ounces cream cheese

1 cup brown sugar

1/2 cup sugar

1 tsp. vanilla

Mix together * chill * Serve with apples

Fruit Dip

1 small jar (7 oz) marshmallow cream
8 oz cream cheese
juice from 1/2 orange

Whip everything together until smooth. Serve with fresh or canned fruit.

Jallepeno Jelly

8 green bell peppers, seeded and chopped
8 red, yellow or orange bell peppers, seeded and chopped
1 1/2 cups vinegar
7 cups white sugar
2 tablespoons crushed red pepper flakes
4 (2 ounce) packages dry pectin
1. Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.

2. While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.

3. In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.

4. Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.