Baked onion dip (jed)

Apple Toffee Dip

Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients except toffee bits until thoroughly blended. Fold in the English toffee bits. Serve with crisp apple slices. Refrigerate leftovers. Can be made ahead and refrigerated.

ARTICHOKE CHILE DIP 

1 c. grated Parmesan cheese

8 oz cream cheese

1 c. mayonnaise

1 clove garlic, crushed

Mix ingredients. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about 20 minutes or until heated through. Serve warm with tortilla chips, party crackers or bread sticks. Makes about 2 2/3 cups.

Black Bean Dip with Corn and Basil

Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.

1 cup frozen corn kernels
1 teaspoon extra virgin olive oil
1 1/2 cups cooked black beans, drained
2 to 4 tablespoons salsa
2 tablespoons water or enough for blending
1 tablespoon lime juice
1/2 teaspoon red chili pepper sauce (like Tabasco)
1/4 to 1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 tablespoons slivered fresh basil leaves, packed
1/4 cup diced red pepper for garnish

Method

Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.

Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt.

Remove to a bowl and stir in corn and basil. Garnish with red pepper.

Spicy Black Bean Dip

1 jalepeno chili, minced (or chipotle)

1 small onion, chopped (1/2 cup)

1 Tbsp fresh garlic, finely chopped

1 cup sour cream or plain low-fat yogurt

1 tsp ground cumin

Salt and pepper to taste.
Puree the beans in a blender or food processor. Add rest, puree until smooth. Chill before serving. Serve with tortilla chips or crackers, if desired

Tangy Black Bean Dip

2 cups dried black beans (4 cups cooked)

1. Sort, rinse, soak and cook the beans by your preferred method (or skip this step and use canned beans).

2. In a heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic, and sauté until the onions are translucent. Add the cumin, coriander, and chili powder and sauté 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.

3. In a food mill or food processor, puree the beans and the pepper mixture until smooth. Season with salt. Yields 3 ½ cups

CHOCOLATE SAUCE by Donette Southard

12 oz can Carnation Evaporated Milk (not cheap brands)

1 ½ c sugar

3 oz Nestles unsweetened baking chocolate

1 tsp vanilla (not imitation)
Heat milk and sugar until dissolved. Add chocolate and bring to a boil over medium heat, stirring constantly. I use a heat resistant rubber spatula so I can keep the sides of the pan clean. Reduce heat just to keep boiling and stir for another ten minutes until desired thickness. (Don’t be concerned if the chocolate doesn’t seem to blend with the milk. It does eventually.) Remove from heat and add vanilla.
Pour into glass jar and keep in fridge. Great as hot fudge on ice cream. I warm a few tablespoons for 30 seconds on power 5. For a party, keep it warm in small crock pot.

CHOCOLATE FUDGE SAUCE 

1/2 cup butter

1 cup chocolate chips (milk or semi-sweet)

2 cup powdered sugar

1 1/2 cup evaporated milk (12 oz can)

1 tsp. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Cook until a rolling boil is achieved. Continue cooking until thick. Stir constantly. Takes about twenty minutes. Remove from heat and add vanilla. Cool. Can be reheated in the microwave later to be used over ice cream. Very creamy.

COWBOY CAVIAR by Peni Floyd

1 can corn

1 can black beans

2 med. diced tomatoes

2 med. avocados diced

1 cup chopped onions

1 can black eyed peas (optional)

1 pkg. zesty Italian salad dressing mix, or 1 bottle

1 cup chopped fresh cilantro

lime juice to taste (fresh)

Mix and add dressing. Lime last.

Cucumber and Herb Dip by Kathy Allan

1 pkg. (8oz) cream cheese, softened

½ tsp lemon juice

1 cup finely shredded cucumber, well drained

1/4 tsp minced garlic

½ cup shredded Swiss cheese

1/4 tsp salt

½ tsp dill weed

Mix all ingredients until well blended, cover. Refrigerate several hours to allow flavors to blend. Makes 12 (2 tbsp.) servings.

DILL WEED DIP by Peni Floyd

1 cup cream o’ Weber sour cream or guilt free sour cream

1 cup mayonnaise

2 tsp dill weed

2 tsp bon appetite

2 tsp minced onion

Mix well and refrigerate

Fresh Salsa by Cara Sullenger

2 Medium Roma tomatoes

¼ medium onion

6-8 sprig cilantro

2 cloves garlic

1 tsp garlic salt

2 Tbsp lemon juice

1/3 Jalapeno pepper without seeds

Chop in food processor. Add diced avocado if desired.

FRESH SALSA

4 ripe tomatoes, chopped

2 jalapeno chiles, seeded and chopped (use latex gloves to protect hands)

1 red onion, chopped

1 clove garlic, minced

1/4 cup chopped cilantro

1Tbsp lime or lemon juice

1 tsp cumin

½ tsp salt

½ tsp pepper

¼ tsp dry mustard
Combine all ingredients and let the flavors blend for at least 1 hour before serving. Keeps well; refrigerate in a covered container.

Guacamole Dip by Dan Sandoval

Mashed avocados

Mayonnaise

Small amount of tomato sauce

Roasted crushed red chili peppers

Garlic powder

Salt

Hot Spinach Artichoke Dip by Kathy Allan

2 pkg. (8oz.) cream cheese, softened

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

1 pkg. (10 oz.) chopped, thawed, and drained frozen spinach

1 clove garlic, minced

½ cup mayonnaise

½ cup grated Parmesan cheese
Beat cream cheese and mayo with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 - 25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with crackers or veggies. Makes 16 (2 tbsp.) servings.

Artichoke Dip

1 pkg. (8oz.) cream cheese, softened

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

1 cup grated Parmesan cheese

1 clove garlic, minced

2 tsp chopped parsley

1 cup mayonnaise

1 can Green Chiles

Mix all ingredients. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 - minutes or until very lightly browned. Serve with crackers or veggies.

Hot Artichoke Dip by Kari Parker via Tammy Hay

2 medium leeks, thinly sliced (about 2/3 cup)

1 Tbsp Olive oil

28 oz can artichoke hearts, drained and chopped

2 cups light mayonnaise

1 cup chopped red pepper

1 cup finely shredded Parmesan cheese

1 tsp lemon-pepper seasoning

toasted pita wedges

In large skillet, cook leeks in hot oil over medium heat. Place in a 3 ½ quart slow cooker. Stir in remaining ingredients. Cook on low for 3-4 hours. To serve, stir mixture. Sprinkle with additional cheese. Serve on toasted pitas. Serves 20 (1/4 cup servings).

SPINACH ARTICHOKE DIP (Lauren’s shower)

1pint (or larger) spinach dip

½ c shredded Swiss cheese

1/3 cup shredded parmesan cheese

1 can sectioned artichoke hearts

1 pkg artificial crab

1/8 tsp Tabasco sauce
Drain artichokes. Break up crab and combine all ingredients. Place in ungreased pie plate and bake at 350 for 30 minutes.

LAYERED CHIP DIP by Peni Floyd

1 small refried beans

1 small sour cream mixed with 8 oz Philly Cream Cheese

Salsa sauce

Grater cheese

Olives sliced

1 can shrimp

Layer beans, sour cream mixture, salsa, cheese, olives, shrimp

SEAFOOD DIP by Jaleen Taylor

1 can shrimp

1 can clam, diced

1 bottle homemade chili sauce or cocktail sauce

8 oz cream cheese

Spread cream cheese on crackers. Put dip on top.

7 LAYER TACO DIP by Kendra Tietze via Tammy Hay

29 oz can Refried Beans

1-2 cups avocado dip

8 oz sour cream

Pace Picanti Thick Salsa

grated Cheddar Cheese

grated mozzarella cheese

chopped green onions

diced tomatoes

black olives, sliced
Place in layers in 9x13 dish in order listed. Refrigerate. Serve with taco chips.

7 LAYER DIP by Cara Sullenger

1^st layer: 1 large can refried beans

2^nd layer: 2 large avocados

2 Tbs. fresh lemon juice

3^rd layer: 1 bunch green onions

8 oz. sour cream

taco seasoning

4^th layer: grated cheese

5^th layer: tomatoes

6^th layer: olives

7^th layer: Chips to enjoy with

Spinach and Artichoke Dip by Carol Gittins

1/2 pint deli style spinach dip

2 cans (10 oz.) artichoke hearts, drained and coarsely chopped.

1/3 cup grated parmesan cheese.

1/8 tsp cayenne pepper.

1/2 cup grated Swiss cheese.

Mix all ingredients except Swiss cheese, Place in ungreased pie plate. Bake at 375 for approximately 20-25 minutes. Just before removing from oven, sprinkle top with grated Swiss cheese. Serve warm with sliced baguette or French bread. Also good with vegetables.
May replace one can of artichoke hearts with 8 oz. artificial crab, chopped.

SOUPS:

You only live once. This is not a trial run. You make your own happiness. Don’t be one who feels like this:
Losing a wife can be hard. In my case, it was almost impossible.

“Marriage is a great institution, but I’m not ready for an institution yet.” -Mae West

“I don’t think I’ll get married again. I’ll just find a woman I don’t like and give her a house.” -Lewis Grizzard.

“My advice to you is get married: if you find a good wife you’ll be happy; if not, you’ll become a philosopher.” -Socrates.

“Marriage is an adventure, like going to war.” -G. K. Chesterton
“When a man steals your wife there is no better revenge than to let him keep her.” -Sacha Guitry

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