STACEY'S SASSY SALSA

2 jars Chi-Chi's salsa (mild)
1-2 ripe avocado cubed
1 can black beans (drained)
1 cup fresh cilantro (diced)
1 can corn (drained) *optional

Mix all ingredients in bowl, cover and refrigerate over night. Can
be served w/ tortilla chips, or even over burritos.

APPLE DIP

1 8 oz. cream cheese softened
1 c. brown sugar
1 t. vanilla
1- 6 oz. bag toffee chips

Mix all together and refrigerate for 30 min. Serve with apple slices.

BEAN DIP

2 cans chili con carne
1 bunch diced green onions
1 small can green chilies
1 lb. Velveeta cheese (cubed)

Blend chili until it looks like dip. Then add the remaining ingredients. Heat slowly in microwave or crock-pot, stirring frequently to melt cheese. Serve with tortilla chips.

MEL’S SALSA

Melissa is my sister-in-law who is an amazing cook. Here is her fabulous salsa recipe:

30 oz. of canned tomatoes

2 bunches of green onions

2-3 cloves of garlic

1/2 - whole jalapeno

handful of cilantro

juice of 1/2 lemon

juice of 1/2 lime

1 T. vinegar

salt/pepper/sugar to taste

Drain tomatoes. Chop onions, garlic, jalapeno very finely in hand-powered food processor. Add cilantro. Chop. Add tomatoes and lightly chop so that they don't get too mushy. Stir in the juice and vinegar. Add salt, pepper and sugar to taste.

JOANIE'S SALSA

1 can Rotel tomatoes, drained

5 large tomatoes, chopped

1 can diced green chilies

1 bunch green onions

1 med. onion, chopped

½ tsp. garlic salt

salt & fresh pepper to taste

½ bunch cilantro, chopped

Chop tomatoes or process in food processor with green onions. Chop onion. Mix all ingredients and season to taste. The salsa also tastes good with a little lime juice added.

JAN NEWTON'S BEST DIP

½ cup mayonnaise

½ cup sour cream

1 Tbs. fresh parsley

1 Tbs. green onions

1 tsp. bon appetit

1 tsp. dill weed

Mix well. Serve with cut vegetables.

SPINACH ARTICHOKE DIP

This is another artichoke dip, similar to Pam's, but with spinach in it, which you don't even need to defrost. I also really like the flavor the Beau Monde Seasoning adds. Yum.


1 cup frozen, chopped spinach
1 large can artichoke hearts
1 cup mayonnaise
1 6oz package of grated Parmesan cheese
1 Tbs. Beau Monde Seasoning

Chop artichoke hearts. Combine remaining ingredients in a shallow casserole dish. Bake at 350 degrees, stirring often, until heated through and cheese is melted, for about twenty minutes. Serve on sourdough bread.

PAM'S ARTICHOKE DIP

1 can (14 oz.) artichoke hearts
1 cup mayonnaise
¾ cup grated Parmesan

2 T. butter, softened
1 cup shredded mozzarella

Drain and chop artichokes. Mix all ingredients together. Bake at 350° for 30 minutes.