Jalapeño Artichoke Dip
Contributed By Cheryl
1 cup mayo
1 cup sour cream
1 14oz can artichoke hearts
1 4oz can jalapenos
1 cup parmesan cheese
You can adjust for taste (I like to add more parmesan, my hubby adds more jalapenos- lol).
Bake at 425 for 30 minutes.
Showing posts with label Recipes - Dips and Sauces. Show all posts
Showing posts with label Recipes - Dips and Sauces. Show all posts
Sunday, January 2, 2011
Jalapeno Cheese Dip
Jalapeno Cheese Dip
Contributed by Pam
2# Velveeta (a box)
1 cup jalapeno peppers chopped (I used the canned ones)
1 cup fine chopped onion
1 pint Miracle Whip
Keep cheese at room temperature(soft)
Combine all ingredients and mix with a hand mixer. It will get creamy with some lumps.
Best served at room temp but can be heated in microwave.
Contributed by Pam
2# Velveeta (a box)
1 cup jalapeno peppers chopped (I used the canned ones)
1 cup fine chopped onion
1 pint Miracle Whip
Keep cheese at room temperature(soft)
Combine all ingredients and mix with a hand mixer. It will get creamy with some lumps.
Best served at room temp but can be heated in microwave.
Guacamole
Guacamole
From On The Border Restaurant
Contributed by Pam
They make this right at your table.
1 Avocado
1 pinch of Salt
1 tbs chopped Jalapenos
1 tbs diced Tomatoes
1 tbs chopped Onion
1 tbs chopped Cilantro
2 squeezes Lime
Smash all together. Serve with tortilla chips or Fritos.
I adjust the recipe according to however many avocados I use. This was a big hit at Christmas. AND, since I made a large batch I did use a mixer.
From On The Border Restaurant
Contributed by Pam
They make this right at your table.
1 Avocado
1 pinch of Salt
1 tbs chopped Jalapenos
1 tbs diced Tomatoes
1 tbs chopped Onion
1 tbs chopped Cilantro
2 squeezes Lime
Smash all together. Serve with tortilla chips or Fritos.
I adjust the recipe according to however many avocados I use. This was a big hit at Christmas. AND, since I made a large batch I did use a mixer.
Robyn's Salsa
Robyn's Salsa
Contributed By Debbie
1 Regular Can diced tomatoes
1 regular can mild Rotelle
1/2 bunch fresh Cilantro (or I've used the dried seasoning too)
1 stalk of green onion (just chop and dice the green part and a little of the white)
1/2 tsp Salt
1/8 tsp pepper
1 tsp lemon juice
Blend in your blender/food processor.
Contributed By Debbie
1 Regular Can diced tomatoes
1 regular can mild Rotelle
1/2 bunch fresh Cilantro (or I've used the dried seasoning too)
1 stalk of green onion (just chop and dice the green part and a little of the white)
1/2 tsp Salt
1/8 tsp pepper
1 tsp lemon juice
Blend in your blender/food processor.
Saturday, January 1, 2011
Ranch Party Dip
Ranch Party Dip
Contributed By Debbie
1 Original Party Ranch Dip packet
1 16 Ounce Sour Cream
1/4 cup Real Bacon Bits
1/2 cup Shredded Colby Jack Cheese
Mix together and sprinkle a few bacon bits/cheese on top. Serve with Frito Scoops Chips. (I never measure anymore...I just dump bacon bits/cheese till it looks right.
Contributed By Debbie
1 Original Party Ranch Dip packet
1 16 Ounce Sour Cream
1/4 cup Real Bacon Bits
1/2 cup Shredded Colby Jack Cheese
Mix together and sprinkle a few bacon bits/cheese on top. Serve with Frito Scoops Chips. (I never measure anymore...I just dump bacon bits/cheese till it looks right.
Monday, July 12, 2010
Cheese Ball
Cheese Ball
Contributed By Pam
2 - 8 oz Cream Cheese
1 - 8 1/2 oz Can Crushed Pineapple (well drained)
2 - Cups Chopped Pecans
1 - Tbsp Green Onion
1 - Tsp Salt
1/2 - Cup Green Pepper (diced small)
1/2 - Cup Snipped Parsley (optional)
Soften Cheese. Add all ingredients EXCEPT 1/2 Cup Pecans and the Parsley. Mix together and form into a ball. Place covered in refrigerator overnight. 1 hour before serving roll in parsley and pecans.
Usually served on crackers. I use Ritz.
Enjoy!!
Contributed By Pam
2 - 8 oz Cream Cheese
1 - 8 1/2 oz Can Crushed Pineapple (well drained)
2 - Cups Chopped Pecans
1 - Tbsp Green Onion
1 - Tsp Salt
1/2 - Cup Green Pepper (diced small)
1/2 - Cup Snipped Parsley (optional)
Soften Cheese. Add all ingredients EXCEPT 1/2 Cup Pecans and the Parsley. Mix together and form into a ball. Place covered in refrigerator overnight. 1 hour before serving roll in parsley and pecans.
Usually served on crackers. I use Ritz.
Enjoy!!
Buffalo Dip
Buffalo Dip
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)