Salsa

1/2 onion

2 cloves of garlic

1/2 lime, juiced

Pepper to taste

1 tsp. salt

3/4 tsp crushed red pepper

2 jalapenos; chopped and seeded

3 Tbs. chopped fresh cilantro

2 (14.5 ounce) cans stewed tomatoes

Place all of the ingredients except the tomatoes in a blender, pulse until desired consistency, add tomatoes then pulse a few more times, enjoy!

Chili Cheese Dip

1 lb hamburger
1 lb Velveeta cheese
salt and pepper to taste
dash of Worcestershire sauce
1 small onion, diced
1 can of Hormel Chili without the beans

Brown the hamburger and drain.  Melt Velveeta on low and add the hamburger and all the other ingredients.  Serve warm in a crock pot or a saucepan with taco chips.

Artichoke Dip

7 oz artichoke hearts, drained
1 cup Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Tabasco sauce

Finely chop artichoke hearts, then combine all the ingredients.  Place in a small baking dish and bake at 300 degrees for 40-45 minutes, or until bubbly.

Serve with your choice of crackers or cut up bread.

Crockpot Enchilada Dip

2 lbs cooked, cut up chicken
1 10oz can enchilada sauce
2 8oz packages cream cheese, softened
4 cups shredded pepper jack cheese

Combine chicken and enchilada sauce in a 3-4 quart crockpot.  Cut cream cheese into cubes and stir into the crockpot along with the pepper jack cheese.  Mix well.

Cover and cook on low for 30 minutes, stirring until mixture is blended and cheese is melted.

Serve with tortilla chips.

Makes about 30 servings.

7-Layer Bean Dip

1 large can of refried beans
1 medium container of sour cream
1 medium container of guacamole
1 pkg taco seasoning mix
1 bottle of El Paso mild salsa
shredded cheddar cheese
1 small can of black olives, sliced (optional)

Pour the taco seasoning mix into the sour cream container and mix well.  Then, in a large casserole dish, layer evenly... first the bean dip, then the guacamole, and salsa.  Then the sour cream mixture.  Sprinkle the cheese over the top, then the olives if desired.  Let sit at least five minutes.  Serve with taco chips.

***Beware: most of the people I have ever served this to become addicted!  If you are going to serve at a party, you may want to make more than one dish!

Olive Dip

1 8oz package cream cheese, softened
1 4oz can chopped black olives
3-4 green onions, thinly sliced

Combine all ingredients using an electric mixer.  Mix until well blended.

Serve with chips, crackers, or bagel chips.

Vegetable Dip

1 cup mayonnaise
1 cup sour cream
1 Tbs. parsley flakes
1 tsp onion powder
1 tsp seasoning salt

Mix together & put in fridge

Cottage Cheese Chip Dip

1 carton cottage cheese
2 -8 oz cream cheese
1/2 cup miracle whip
Salad Supreme seasoning

Cream the cream cheese.  Add cottage cheese and miracle whip.  Add seasoning to taste.  Refridgerate for 30 minutes to set.  Then serve.

My family likes to take this one on camping trips.  It makes a nice and easy snack, and works well with "snack" veggies like carrots and celery!