BACON CHEDDAR DIP

   

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

ROASTED TOMATOE SALSA

 Ingredients:

2 1/2 pounds tomatoes
3 large jalapenos (use more if small, fewer if large)
1/4 med Spanish onion (or yellow)
3 cloves garlic
1/4 c chopped fresh cilantro
1/4 c white vinegar
2 tsp salt
1 tsp liquid mesquite smoke

Directions:

Preheat BBQ (or stovetop grill pan like I used) on high. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too.

Place tomatoes on grill when it's hot. After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill and allow veggies to cool.

Remove skin from tomatoes and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes.

Add remaining ingredients and puree on high for 5-10 seconds. Chill for several hours or overnight before serving. Makes about 2 cups.

FRESH BLENDER SALSA

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

CHILI'S SALSA

Chili's Copycat Salsa Recipe:

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

QUESO DIP

 

Chili's Copycat Skillet Queso Recipe:

16-ounce box Velveeta Cheese

1 c. milk

2 teaspoons paprika

½ tsp. ground cayenne pepper

15-ounce can Hormel Chili
1tsp. chili powder

1 tablespoon lime juice 

½ tsp. ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts.

Enjoy with tortilla chips!

BLACK BEAN AND AVOCADO DIP

1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bunch of green onions

1 can of black beans
, drained
Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce (hot picante sauce)

I triple this when I make it. And always use additional tomatoes.



Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

COWBOY CAVIAR

 

 Cowboy Caviar! 

2 cans Mexicorn, 1 can hot Rotel, 2 cups shredded cheddar, 6 green onions diced + 1 cup each mayo and sour cream. YUMMY!

BLUEBERRY/ LIME SALSA

INGREDIENTS

 2 c. fresh blueberries, divided

1 jalapeno, finely chopped

1/2 c. finely chopped onion

1 c. chopped cilantro

1/3 c. chopped fresh basil

3 T. fresh lime juice

1 tsp. salt

CHOP in food processor  the blueberries, leaving them coarsely chopped; don't puree them so much that they're liquid but you don't want them whole either.  When chopping the jalapeno, discard seeds or leave some in to your taste, as the seeds control a lot of the "heat."  Combine pureed blueberries,  and remaining ingredients. Serve with your favorite Tortilla Chips.

BLACK BEAN AND CORN SALSA

•  1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can of sweet corn, drained and rinsed
• 2 (10 oz) cans of Ro
• Rotel tomatoes and green chilies
• The juice of 3 limes ( 3 Tbsp)
• 1 Tbsp cumin
• 1/2 C chopped fresh cilantro leaves
• 1/2 C diced red onion

1. Drain and rinse 1 can of black beans and one can of corn
2. Mix the corn and black beans with 2 cans of Rotel diced tomatoes and green chilies/drained.
3. Dice the onion, chop the cilantro leaves and mix with the beans and corn.
4. Juice 3 limes and pour/squeeze over the mixture
5. Add in 1 Tbsp cumin
6. refrigerate for at least 1 hour
7. Serve with tortilla chips

SALSA

Ingredients
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
2 cloves of garlic
1/2 lime, juiced
1 teaspoon salt
fresh cracked pepper to taste
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon chili powder
1 tablespoon Sriracha (or other hot chili sauce)
2 fresh jalapeños; chopped and seeded
3 tablespoons chopped fresh cilantro
Method
Place all ingredients into the food processor and pulse until you reach the desired consistency. (I am sure this works just as well in a blender!)

QUESO DIP

 Queso
Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Serves four.

Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

HOT RED RASPBERRY DIP

This dip was given to us at Christmas time by our neighbors Morgan & Kenny.
Everyone raved about how good it was and wished there was more. I love anything Raspberry and this had a great twist to it.

Ingredients
1/2 t butter
3 pkg 16 oz. frozen raspberries thawed
1 pkg pectin
7 cups sugar
1 70z. can chopped jalepenos with juice

Put butter, raspberries and pectin in a large pan and bring to a boil. Once it starts to boil add the sugar  and jalepenos with juice, stirring constantly . Once it returns to a boil continue for 1 minute stirring constantly. 
Laddle into pint or 1/2 pint jars. Clean off rims and seal. Tighten the rings every 5 minutes for 15 min.
Makes 6-8 pints or 12-14 1/2 pints.

**** When you serve put over a block of cream cheese and serve with crackers.
Will keep in the fridge for about 1 month.

TOFFEE DIP

Ingredients
8 oz. cream cheese – softened
½ cup granulated sugar
½ cup brown sugar
2 Skor bars or ¼ to ½ cup Heath Toffee pieces- crushed into tiny pieces

Mix together cream cheese, granulated sugar and brown sugar.
Crunch up candy bars & stir with spoon. Serve with sliced apples,
bananas, and/or berries.

Enjoy!

SUPER BOWL SUN DRIED TOMATO DIP

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup Best Foods mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon  salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)


Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor or blender. Add the scallions and pulse twice. Serve at room temperature.

SUPER BOWL CHEESEBURGER BEAN DIP

1/2 lb. lean ground beef
1 small onion, finely chopped
1 can (16 oz) refried beans - regular or fat free
1 jar chopped chiles
1 cup prepared chili sauce
2 cups shredded Monterey Jack cheese
8 oz. sour cream
thinly sliced black olives, optional

Preparation -
Saute the ground beef and onion in a skillet. Drain off the fat and place the beef mixture in a medium crockpot. Stir in the refried beans, chiles, chili sauce and shredded cheese. Cover and cook on low for 3 to 4 hours. Just before serving, stir in the sour cream and black olives (if using). Serve warm with tortilla chips or corn chips.
*Quicker - I cook in a regular pot on the stove,  then put in a crockpot on high til hot and then sir in sour cream and olives and put the lid on. Turn down on low to keep warm.

VEGETABLE DIP

This dip is my all time Favorite Vegetable Dip
INGREDIENTS

1 cup Best Foods Mayonnaise
1 cup sour cream
1 teaspoon Bon Appetit seasoning
1-2 teaspoons Dill Weed

Mix altogether and let set to blend flavor for several minutes.
Good with all vegetables

PINEAPPLE PECAN CHEESE BALL

I made this cheese ball last year to give to my neighbors. I made them into the shape of logs and gave a roll of crackers with it. I wrapped the cheese logs in plastic wrap and put them in a celephane bags and tied them with cute Christmas ribbon. I had lots of compliments. Hope you enjoy it.

INGREDIENTS
1 8 oz. softened cream cheese
1 small can crushed pineapple in sweetened juice, drained
2 green onions chopped fine with part of the green.
1 cup chopped pecans (can use walnuts)

Mix together all but nuts.Make a ball shape with hands and roll in chopped nuts. Chill for several hours. Serve with crackers.

CHERRY CHEESE BALL

INGREDIENTS
1 8oz Philly cream cheese softened
1/3 cup shredded coconut
1/4 cup powdered sugar
8-10 marachino cherries chopped
3/4-1 cup chopped pecans

Mix together in a bowl everything but the nuts. Mix well. Shape into a ball and roll in the chopped nuts. Place in the center of a plate and serve with fruit (variety of apples, sliced pears and crackers)

CROCK POT DIP

This dip is a good crowd pleaser for any holiday party, super bowel game, or just because you love it!

Ingredients
1 lb Jimmy Dean original sausage. Brown in large pot and drain(I love JD sausage because there is little fat) 
1 onion diced
1 green pepper diced
2 qrts stewed tomatoes- blend in blender
1 t garlic salt
1 8oz. cream cheese
2 cans diced green chilies
Put everything in the pot with the sausage and blend with spoon.Bring to a boil stirring now and then. Pour into a crock pot and turn on low to keep warm. Serve with Tortilla chips.