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Artichoke Dip from Merle Bass 1 - 14 ounce can artichoke hearts, drained and chopped 1 c. Parmesan cheese 1 c. mayonnaise ¼ t. garlic salt Dash of lemon juice Bake at 350° for 20 minutes. |
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Baked Salsa from Amy P. Willis 2 pkg. cream cheese 1 large jar of Wal-Mart salsa ¼ small can of green chilies 1 lb. (or more) pkg. of shredded cheese -- your choice Layer in a 9x13 in the order above. Use green chilies sparingly or will alter the taste too drastically. Bake at 350 degrees until bubbles. Serve with tortilla or Frito chips. |
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BLACK BEAN SALSA from Keisha Spears 4 medium tomatoes, diced 1 can black beans, drained 2 small cans shoe peg corn, drained 1 (8 oz.) bottle Zesty Italian dressing 1 large bell pepper (any color), diced 1 medium onion (any color), diced 2 jalapenos, seeded and diced Dash of lime juice Mix all ingredients together and refrigerate overnight. Serve with tortilla chips. |
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Cheese Straws from Nancy Scott ½ lb. butter or margarine 1 lb. sharp cheddar cheese, grated 3½ cups self-rising flour ¼ - 1 t. red (cayenne) pepper (recipe calls for 1 t. but I'm a chicken about hot stuff and use only ¼ t.) Mix butter and cheese in mixer; add flour and red pepper; mix well. Put through a cookie press with a small star blade. Press cut lengths of ¾ inch onto a cookie sheet, then form each into a circle, joining the ends. (They look like little wreaths when you are finished.) Bake in preheated oven 350° over for 10 - 12 minutes. |
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Missy's Mexican Surprise 2 cups sour cream 2 packages (8 oz. each) cream cheese softened 2 cups (8 oz.) shredded four cheese Mexican blend cheese
1 package of Taco seasoning mix 1 can (4.5 oz.) diced green chilies, drained 1 can (14.5 oz.) diced tomatoes, drained 1/2 cup chopped green peppers (optional) Beat sour cream, cream cheese and Mexican cheese blend in a medium bowl with an electric mixer until well combined. Stir in remaining ingredients; pour into baking dish that has been sprayed with cooking spray. Bake in preheated oven 325 for 50 minutes or until hot and bubbly. Serve with tortilla chips. |
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Quick Spinach Dip from Diana Bigler 1 - 10 ounce pkg. frozen chopped spinach, thawed 1 c. sour cream 1 Tbsp. mayonnaise 1 pkg. ranch-style buttermilk salad dressing mix 1 Tbsp. minced onion Drain spinach well. Combine all ingredients in bowl; mix well. Chill thoroughly. Serve with corn chips. |
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(your recipe here!!) |