Cowboy Caviar

I do not like avocado at all but for some reason I just love this dip. Enjoy!

2 Tbsp Red Wine Vinegar
1 1/2 Tbsp Olive Oil
1 clove minced Garlic
1 to 2 tsp Hot Sauce
1/8 tsp Pepper

1 Medium sized avocado (peeled and diced) - you can add more if you like a lot of avocado
1 - 15oz can of black-eyed peas, drained
1 - 15oz can of corn, drained
2/3 cup cilantro, chopped fine
2/3 cup green onions, chopped
salt to taste

Mix red wine vinegar, olive oil, minced garlic, hot sauce, and pepper in a separate bowl.

Mix remaining ingredients, gently coat with oil mixture, and mix again. Dig in with tortilla chips, or add cabbage and eat as a salad or stuffed pitas or tortillas. (it might need some time in the fridge to allow the flavors to come out more)

Bread Dip

• 2 cups shredded Monterey Jack Cheese
• 2 cups shredded Parmesan Cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1 package frozen chopped spinach ( 10 oz), thawed, drained and patted dry
• 1-2 cans quartered artichoke hearts, drained and rinsed
• 5-6 cloves minced garlic

Mix together and bake at 350 for 20-30 minutes. It usually gets a little golden and slightly bubbly. Server with baguettes, french or sourdough bread or even tortilla chips.

I got this delicious dip recipe from someone I used to work with. It is one of my favorites and is always a hit!

* You can use light mayo and sour cream and it turns out fine. I also usually only use a bag of Parmesan cheese and it is 1 1/2 cups and it still turns out the same.

Queso

This is a Mexican appetizer that we love! I got it off the

Food Network website, I think it is from Paula Deen.

Ingredients:

1 lb. Velveeta

1 can petite diced tomatoes

1 can diced green chilies

hot sauce

Cut 1 lb. Velveeta into cubes, put in a saucepan and melt, stirring frequently until smooth. Add one can petite diced tomatoes (drained) and one can diced green chilies (not drained). Stir together and add 1-2 tsp. hot sauce to taste. Serve with tortilla chips.

Sausage Dip

I always make this for Christmas, New Year's, and Superbowl. It is very addicting, and a heartburn waiting to happen!

3 tubes sausage (2 hot, 1 mild, or vice versa depending on likes)
1 yellow onion, chopped
1 green pepper, chopped
1 tomato, chopped
1 16 oz sour cream
1 brick of cream cheese

Brown sausage, drain and put in crock pot with chopped yellow onion. cook until onion turns clear. Add cream cheese, sour cream, and green pepper and stir. Let warm up a bit, then add chopped tomato right before serving. Serve with tortilla chips.

Bread Bowl Artichoke Dip

Not a goodie, but boy is it YUMMY!!

2 - 16 ounce bread bowls
4 oz cream cheese
1/2 C milk
1 -14 ounce artichoke hearts drained
1 - 1.4 ounce envelope veggie soup mix
1 garlic clove, pressed
1 lemon juiced or 2 TBS lemon juice
1 - 8 ounce soure cream
parmesan cheese

-preheat oven to 450 degrees
-Slice off top of one bread round, remove inside. Place on baking stone. Cut other bread bowl into cubes and put around bread bowl. spray with veggie oil.
- whip cream cheese until smooth
- add milk to cream cheese and whip
- chop artichoke and add it with garlic and soup mix.
- microwave for 5-7 minutes until hot...do not boil
- Mix 2 tbs lemon juice and sour cream to hot mixture. Pour in bowl.
- Sprinkle parmesan cheese overall everything
- Bake 13-15 minutes or until top of bread is golden brown.

---Try not to eat it all :)!!

Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
Make It
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

**Since there is no theme yet, I made this the other day for a party I had and it was marvelous! I used the extra in the crock pot on chicken and it was pretty good as well!

Chicken Empanadas

This is a Paula Deen recipe. I have been loving her recipes lately! I haven't tried this one yet, but it is definitely on the list!

Ingredients:
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Cheese Ball

1 pkg cream cheese, softened
1 pkg Hidden Valley Rance Dip Mix
Chopped green onion to taste
Milk -- to consistency

Roll into ball and refrigerate.
Serve with any crackers.

(I like to roll mine in slivered almonds or sunflower seeds!)

Game Time Goodies

Lil' Smokies--really good

2-3 bags of lil' smokies
1 jar of grape jelly
1 can of whole cranberries

Crock pot on high for 1 hour
GO BSU!!

Bean Dip

I made this last night for a ward party and they seemed to really like it so I hope you guys do as well! The fun thing about this dip is you can flavor it to your liking.

Bean Dip
- 1 can refried beans
- 1 box of cream cheese ( I used that Neufatchel cheese)
- 1/2 C sour cream ( I also use light sour cream)
- 1-2 C cheese
- 1 C Salsa
- 1/4 tsp Cumin
-1 T Chili powder
- 1-2 tsp taco seasoning

Cook together on stovetop and enjoy with a bag of chips!

Cocktail Meat Balls and Shrimp Cracker Dip

Cocktail Meat Balls

• 1 lb ground beef
• 1/4- 1/2 cup cooked rice
• 16 oz ketchup
• 16 oz grape jelly
• 5 Tbsp lemon juice

Roll ground beef (mixed with a small amount of cooked rice) into small balls.
Put one 16 oz bottle of ketchup into bowl with one 16 oz bottle of Grape Jelly. Add 5 Tbsp Lemon Juice. Stir and bring to a boil. Add meat balls and simmer on low for 1/2 hour.



Shrimp Cracker Dip

• 1 brick cream cheese
• 1 jar Homemade Chili Sauce (which is not really homemade but the brand name)
• 1 can cocktail shrimp or fresh salad shrimp (how ever many you want)
• crackers or tortilla chips

Put the cream cheese on a plate. Put desired amount of shrimp on cream cheese, pour desired amount of chili sauce on top of that. Serve with crackers or tortilla chips.

Hot Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 cup DI GIORNO Grated Parmesan Cheese
1 clove garlic, minced

PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate.
BAKE 20 to 25 minutes or until lightly browned.

Serve with assorted NABISCO Crackers or pita bread triangles.