Spinach Artichoke Dip

Spinach Artichoke Dip
Mel's Kitchen Cafe

5 garlic cloves
1 10 oz. bottle store bought alfredo sauce
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
1 10 oz. package frozen spinach, thawed and drained
1 14.5 oz can artichoke hearts, roughly chopped
1 8 oz. package cream cheese, softened

Wrap the garlic cloves in foil and back them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all ingredients in a bowl. Spread the mixture into an 8x8 pan and bake at 350 until bubbly and hot, about 30 minutes. Serve with chips or baguette slices.

Black and White Bean Dip

Black and White Bean Dip
The Sister's Cafe

1 can black beans
1 can white beans
1 can shoepeg corn
1 7oz. can Herdez salsa verde
2 cups shredded colby jack cheese
4-6 chopped roma tomatoes (squeeze the liquid out of tomatoes before chopping)
garlic salt to taste

Rinse and drain both cans of beans and the corn. Put everything in a bown and mix together. Spray a shallow baking dish with nonstick spray and spoon in the bean mixture. Top with some cheese and bake at 350 for 20 minutes or until cheese is melted and it's warm and bubbly.

Serve with tortilla chips.

Chile con Queso

Chile con Queso

1 lb velveeta cheese
1 can rotel tomatoes and chiles

Cube cheese and place in a glass or plastic dish add tomatoes. Microwave until smooth and hot.

Easy Fruit Dip

Easy Fruit Dip

1 8oz pkg cream cheese, softened

brown sugar to taste

Blend the cream cheese until smooth, add small amounts of brown sugar until it tastes good to you. This recipe is sooo yummy!

Mark's Fruit Dip

Mark's Fruit Dip

1 container vanilla yogurt

1 container any flavor yogurt

1 Tbsp cinnamon

Mix together Add a small amount of fresh fruit if desired (example: raspberry yogurt and fresh raspberries)

Fruit Dip

Fruit Dip

1 egg
1 Tbsp flour
1/8 tsp salt
1/3 cup sugar
1/3 cup pineapple juice
2 1/2 Tbsp lemon juice

Blend together in a saucepan and heat until thick.

Add
1 tsp butter, let cool


Whip 1 cup cream sweetened with powdered sugar and fold it into the above mixture. Keep refrigerated until ready to serve.

Toffee Caramel Dip

Toffee Caramel Dip

2 Tbsp butter, cubed
1/2 cup packed brown sugar
1/3 cup sweetened condensed milk
1/4 cup light corn syrup
1 1/2 tsp water
2 Tbsp toffee bits
1/4 tsp vanilla
sliced apples

In a small saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from heat. Stir in toffee bits and vanilla. Serve with apples. Makes 1 cup

Hot Sausage Dip

Hot Sausage Dip

1 qt. sour cream
2 lbs. cream cheese
2 lbs. Jimmy Dean hot sausage
2 (7oz.) cans diced green chiles
1 (7oz.) can diced jalepenos
1 yellow onion, diced
1 tomato, diced
1 red bell pepper, diced

Blend sour cream and cream cheese together in a large bowl. Brown sausage in a frying pan. Add onion, tomato, bell pepper, chiles, and jalepenos (drain juice from chiles and jalepenos before adding). Cook over medium heat. Add sausage mixture to sour cream and cream cheese. Stir until well blended. Cover and refrigerate overnight. Heat in a crockpot. Serve with chips.

Hummus

This recipe is from my friend Audrey.

Hummus

2 cups garbanzo beans

1/3 cup Tahini (sesame seed-ground up like peanut butter in the health food section of the grocery store)

1/4 cup lemon juice

1 tsp salt

2 cloves garlic

2 Tbsp olive oil

1 pinch paprika

Mash the garbanzo beans in a blender until smooth, then add the other ingredients in the order given. Mix well and chill. Serve cold. Add more of any of the seasonings if the flavor isn't what you like.

Hot Artichoke & Spinach Dip

Hot Artichoke & Spinach Dip

1 8oz. pkg cream cheese

1 can 14oz. artichoke hearts, drained and coarsely chopped

1/2 cup spinach frozen chopped, or steamed

1/4 cup mayonnaise (do not use miracle whip)

1/4 cup parmesan cheese

1/4 cup romano cheese (you can use all parmesan)

1 clove garlic, finely minced

1/2 tsp dry basil

1/4 cup mozzarella cheese, grated

1/4 tsp garlic salt

salt and pepper to taste

Allow cream cheese to come to room temperature. Cream together cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.

Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon

Salsa
2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

Preheat oven 400. For chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.

For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. mix gently.

Serve with cinnamon chips.

Easy Salsa

I got this recipe from my friend Nikki. It is super easy and super yummy.

Salsa Recipe
2 cans diced tomatoes
1/2 onion, chopped
2 jalapenos, chopped ( I seeded mine)
1 bunch cilantro (or less if you like less of a cilantro taste)
1 clove garlic, minced (I just threw mine in my chopper)
Mix together and walla!