Baked Spinach Artichoke Dip

Recipe From: Ruth

Ingredients:
1cup mayonnaise

1cup grated Parmesan cheese

1can (14 oz) artichoke hearts, drained and coarsely chopped

1box (10 oz) frozen chopped spinach, thawed and squeezed to drain

1/4cup shredded mozzarella cheese

Toasted baguette slices

Directions:

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes & spinach. Spoon mixture into 1-quart casserole. Sprinkle with mozzarella cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices. 

Fresh Salsa

So this is one of those recipes that you just kind of have to wing it until it's right. This isn't a very clear recipe but just add or don't add what you want and season to taste. I hope it turns out for you as it did for me, because this batch was REALLY tasty, and not too hot, even my 1 year old who doesn't eat anything ate it!!  I was searching for a recipe for salsa that used fresh tomatoes because I have 3 very large plants with a hundred of tomatoes and the only thing I could think of doing with them was salsa. I couldn't find a recipe I liked so I made this one up. I'm not sure how many cups it made but it was in the larges bowl I had and pretty much filled it up, so whatever that is ... a lot :) sorry I don't know! Since it made so much I just put it in  freezer containers and froze it. Just take it out the night before in place in fridge to thaw. My friend said that if it's a little runny so you could add some regular tomato sauce to it. **Keep in mind that when adding your pepper, garlic salt and cumin add a little at a time, you can always add more but can't take it out!! Even though it's a large batch you wont need much seasoning because it's sooo flavorful on it's own.**

Directions:
1. Place in a blender: 1/4 red onion cut into big chunks, 3 garlic cloves cut in half, 1 can of regular Rotel, 1 large fresh tomato cut into big chunks, 1 small hand full of cilantro, 1/2 of a jalapeno (I cut the seeds out). Blend until it's chunky or to whatever consistancy you like. I did mine in fine chunks.

2. Place salsa into a large bowl. Add black pepper, garlic salt and cumin, and fresh lime juice (I used 1 1/2 limes) to to taste. 

3. Cut up all your tomatoes and add to salsa in bowl. I cut up around 10 medium/large "big beef' tomatoes. 

4. Gently mix everything together and taste, add anything you may need to add to make it taste like you like. In my case I needed to add a little more cumin and garlic salt.

It will keep in the fridge for a couple weeks.

Ranch Corn Salsa

Ingredients:

 3 fresh ears of corn cooked & remove corn from cob ~OR~
                       1 (16 oz) package frozen whole kernel corn, partially thawed

1 clove of garlic, minced 

1 medium tomato, diced

1 small green pepper, diced

1/2 can of black beans, drained and rinsed 

1/2 cup ranch dressing (more or less according to taste)

Salt & Pepper to taste (optional) 

Directions:

Gently combine all ingredients. Cover and refrigerate until ready to serve. Serve with chip. Enjoy!

Cinnamon Honey Butter {like Texas Roadhouse}

Recipe From: Fly Through Our Window via Melissa

You’ll need:

2 sticks of butter at room temp

1 cup of powdered sugar

1 cup of honey

2 teaspoons of ground cinnamon

Directions:

I used the whisk attachment for my mixer and whipped the butter {make sure it’s soft and room temp}. I added to it the powdered sugar, then the honey, then the cinnamon. Whip it good. Scrape the sides. Whip it again.

Then spoon it into your precious little 4 oz jars {I found ‘em at Wally World}. If you can’t find the small ones, your friends and neighbors would be more than happy to receive a larger jar of it! The measurements above yielded 6 small jars. You can doll them up with a fabric scrap and tag!

 

I put my jars in the fridge but it spreads easier at room temp! You can eat it by the spoonful or serve it on English muffins, bagels, biscuits, rolls, or toast… or sweet potatoes… or oatmeal

Pumpkin Dip

From: Michele

1 8oz. pkg. cream cheese, softened
1 cup pumpkin
3/4 cup brown sugar
1 TB. maple syrup
1 tsp. cinnamon

In large bowl, beat together cream cheese, pumpkin, & brown sugar at medium speed. Add maple syrup & cinnamon. Cover & chill 30 minutes. Serve with apple slices, graham crackers, gingersnaps. This is so yummy, you could just eat it with a spoon & be happy!

**note: use the pumpkin from a can ~ it's the regular pumpkin not the one that says pumpkin pie mix

APPLE CRUNCH DIP

I've had this at my friends house before ... so YUMMY! Caution: It is addicting and you may find yourself consuming the entire thing by yourself!!

Ingredients:
1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping


Directions:
Mix together with a spoon until smooth – cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown

Garlic Artichoke Dip

Recipe by: Our Best Bites

Ingredients:

2 8-oz. packages cream cheese (light works great), softened
1 c. mayonnaise (no Miracle Whip or fat free mayonnaise)
1 c. (packed) shredded Parmesan cheese
1 12-oz. jar MARINATED artichoke hearts, drained and chopped
6-7 cloves garlic, minced


Directions:
Preheat oven to 350.

In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic.

Place the mixture into a 9" pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it's lightly browned and bubbly on top.


Serve hot with slices of bread and/or tortilla chips.

Guacamole

Prep/Total Time: 10 min.

Ingredients:
3 medium ripe avocados, seeded and peeled
1 tablespoons lime juice
3/4 cup peeled chopped tomatoes
1/4 cup finely chopped onion
1 garlic clove, minced
salt, to taste


Preparation:
In a large bowl, mash avocado. Stir in the tomato, onion, & garlic add salt & lime juice to taste. If you want it a little creamy you can add a small amount of sour cream. Cover; chill. Serve with tortilla chips.

MANGO SALSA

This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although it’s best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.


Recipe From: Qdoba Mexian Grill


Yeilds: About 4 1/2 Cups


Ingredients:
2 cups of mangoes, fresh or frozen; cut into 1/4" to 1/2" pieces
1 medium red pepper, diced into 1/4" to 1/2" pieces
1 medium cucumber, diced into 1/4" to 1/2" pieces
1/4 of a red onion, diced into 1/4" to 1/2" pieces
1 jalapeno, finely minced
1/4 cup of chopped cilantro
1 lime, juiced (or approximately 2 tablespoons of juice)
1 tablespoon of sugar
a pinch of salt


Directions:
1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
If you are using fresh mangoes, you will need to follow the procedure below:
The mango has a flat, oblong pit that you want to cut around, separating the flesh of the mango from the pit. Stand the mango on its end with the stem side down. With a sharp knife, cut from the top of the mango down one side; repeat this on the other side. You should end up with three pieces-two sides, and a middle section with the pit. Take the outer section of mango and make lengthwise and crosswise cuts without cutting through the skin. You will then be able to peel the pieces away from the skin. Repeat this step with the other outer section of mango. Add pieces to the mixing bowl.

2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.

3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.

4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.

5. Chop cilantro and add to bowl.

6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.

7. Add sugar and salt; stir.

8. Refrigerate until needed. 

Quick and Easy Artichoke Dip Recipe

Recipe From: The Danti's


Ingredients:
2 14 oz. cans of artichoke hearts - quartered (packed in water, not oil)
2 8oz. Packages of cream cheese
2 cups of freshly grated Parmesan cheese
2 cups of mayonnaise
2 TABLEspoon Lemon juice
2 TABLEspoon Minced garlic
Salt and pepper to taste
Chopped green - optional
Directions:
* Preheat oven to 350
* Drain the artichokes from the can, chop them - but leave them chunky
* Mix the remaining ingredients in a medium bowl (minus the salt & pepper) add artichokes
* Add dip mix to a 9x13 baking dish and bake for 30 minutes at 350 or until golden & bubbly
* Add fresh ground pepper and salt to taste
*Serve with toasted, thinly sliced French baguettes ..... y-u-m!!

Fresh Salsa

Recipe From: Anali S.


Ingredients:
3 Tomatoes
1 Clove of Garlic
2-4 Jalapenos (if you want it hot, keep the seeds, if you don't remove them)
1/4 Yellow Onion
1/2 bundle of cilantro
1 whole lime
salt to taste


Directions:
*Combine tomatoes, onion, jalapeno (try just one at a time because you can always make it hotter, you can't make it more mild), garlic, salt, lime juice, and cilantro in a blender or food processor.

*Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses.

*Test seasonings with a tortilla chip and adjust as needed.

*Refrigerate salsa for at least an hour.

*Serve with tortilla chips or cheese nachos.

Note: The picture shows the salsa a red color but it could also turn out a more green color (I'm not sure why) if that happens don't freak out, it's fine and will taste just as good =) The salsa can refrigerate and stay fresh for about a week.

Jalapeno Popper Dip

Recipe from: Our Best Bites

Ingredients:

2 8-oz. packages cream cheese (light works great)

1 c. mayonnaise (light also works here, but DON'T use Miracle Whip!)

1 c. Parmesan cheese

1 4-oz. can fire roasted green chilies

1/2-1 4-oz. can diced jalapeno peppers*, drained

1-2 sourdough baguettes, sliced, and/or crackers

*1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you've got taste buds of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for my husband and I and our kids won't touch it.


Directions:
Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.

COWBOY CAVIAR

Recipe From: Gloria K.

Mix in a medium bowl:
1 Can Black Eyed Peas (drained)
1 11oz. Can White Shoepeg Corn (drained)
2 Avocados, diced
1/2 Cup Tomato, diced
2/3 Cup Chopped Green Onions
2/3 Cup Chopped Cilantro


DRESSING:
1/4 Cup Olive Oil or Canola Oil
1/4 Cup Red Wine Vinegar
2 Cloves Minced Garlic
1 tsp. Cumin
Salt & Pepper to taste

Combine dressing ingredients in a small bowl and then mix with the above "caviar"/salsa mixture. Enjoy!

Avocado Shrimp Salsa

My cousin made this for a birthday party and it was amazing!!!

Yield: 6 cups

Time: Prep/Total Time: 25 min.
Ingredients:1 pound cooked small shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions:
In a large bowl, combine the first 10 ingredients. Serve immediately with tortilla chips.

FRUIT DIP

From the kitchen of: Ginger

Ingredients:

1 jar (7oz.) of Kraft Jet-Puffed Marshmallow Creme
1 8oz. Package of Strawberry Cream Cheese, softened
1 6oz. Container of Strawberry yogurt

Directions:

Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt. Serve dip with any type of fresh fruit.