Taco Joe Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Fire Roasted Salsa

2 14 Ounce Cans Fire-roasted Diced Tomatoes -- undrained
1 Cup Sliced Onion
2/3 Cup Fresh Cilantro Leaves
2 Tablespoons Lime Juice
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/4 Cup Jalapeno Chile Peppers

In a food processor, combine the tomatoes, onion, cilantro, lime juice, jalapenos, sugar and salt. Cover and process until desired consistence.

Pam's Dip

2 pounds velveeta
1 pound hamburger
1 medium onion -- diced
12 ounces chunky salsa
1/4 teaspoon garlic powder
3 teaspoons minced jalapeno peppers

Brown hamburger with the onions and put into a crock pot. Dice the cheese up and put with hamburger. Add the garlic powder and jalapeno peppers. Cover and cook on low for 4 hours - stirring often.




NOTES : This is a great basic recipe and it would also be good with black beans and olives added. Serve with tortilla chips, fritos or any firm chip. A real crowd pleaser.

Hot taco dip

1 Pound Hamburger
1 Can Diced Green Chiles
1 Package Taco Seasoning Mix
1 Can Refried Beans
8 Ounces Sour Cream
1/2 Bottle Green Taco Sauce
1 Cup Grated Cheddar Cheese

Fry and drain hamburger, add green chilies and taco sauce. Add refried beans to hamburger mixture. Place in a shallow casserole. Mix together sour cream and taco sauce. Pour over hamburger mixture. Sprinkle cheese over top Bake at 350° for 30 minutes. Serve hot with taco chips.


NOTES : I like this spicier, so I use zesty refried beans and 1/2 jalapenos and 1/2 green chilies. This is a yummy dip.

Hot Artichoke Dip

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12 ounces marinated artichoke hearts -- chopped
10 ounces frozen chopped spinach -- thawed and drained
1 lg. clove garlic -- pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup freshly grated Parmesan cheese

Preheat oven to 375°. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into a small baking dish and bake for 20-25 minutes, or until heated through. Spread on cocktail bread slices, crackers or fresh vegetables.


NOTES : To "kick this up a notch", add a can of hot jalapeno peppers.

Pepperoni Pizza Dip

8 ounces cream cheese -- softened
1/2 cup sour cream
1 teaspoon dried oregano -- crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried red pepper -- crushed
1/2 cup bottled pizza sauce
1/2 cup pepperoni sausage -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onion -- sliced
1/4 cup green pepper -- chopped
1/2 cup mozzarella cheese -- shredded
assorted crackers

I a small mixer, beat together cream cheese, sour cream,oregano, garlic powder and red pepper. Spread evenly in 9 or 10 inch pie pan or quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese and bake 5 minutes longer until cheese is melted and mixture is heated through. Serve with assorted crackers. Makes 1 1/2 cups and serves 8.

Southwest Bean & Corn Dip

15 ounces black eyed peas -- drained
1 cup frozen corn
1 medium red pepper -- finely chopped
4 green onions -- finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1/8 teaspoon red pepper

Combine all ingredients and refrigerate. Serve with tortilla chips as an appetizer, or use as a salad.

Slow Cooker Taco Dip

8 ounces cream cheese
1 pound velveeta, cut in chunks
2 cups jarred salsa
1 1.25 oz. envelope taco seasoning mix

Use a 4 quart or larger slow cooker. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.

Candied Pecans or Walnuts

1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
6 tablespoons milk
1/2 cup pecans -- (1/2 to 3/4)
1 tablespoon vanilla

Mix first 4 ingredients and bring to a boil over medium heat, stirring
occasionally. A heavy pan does better as thinner pans sometimes cause it to
burn. Cook to soft ball stage. Remove from heat; add vanilla and pecans.
Stir until all are coated well and until coating crystallizes. Quickly pour
onto waxed paper and separate with 2 forks.

Crabbies

1/2 cup butter -- softened
1/2 teaspoon salt
1 jar Kraft Old English cheese
6 1/2 ounces crab meat
2 teaspoons mayonnaise
2 whole English muffins -- split in half
1/2 teaspoon chopped garlic

Mix all ingredients together and spread on English muffins. Heat thoroughly at 350° (about 15 to 20 minutes). Cut into triangles with a pizza cutter. Serve hot.

Ultimate Chili Dip

2 pounds hamburger -- broken up
1 cup onion -- chopped
2 cloves garlic -- minced
2 pounds Velveeta cheese
16 ounces chili beans -- canned, undrained
3/4 cup evaporated milk
2 packages chili seasoning mix
1/2 cup canned chopped jalapeno peppers
Corn or tortilla chips -- for dipping

Cook meat, onion and garlic in a large dutch oven over medium heat until the meat is browned. Drain thoroughly. Add cheese cut in chunks, beans, evaporated milk, chili seasoning and jalapeno peppers. Cook over medium heat, stirring often, until thoroughly blended and the cheese has melted. Serve warm in a chafing dish or crock pot with the Fritos.


NOTES : Men love this dip. It is very hearty and they seem to hang around the pot. I prefer corn chips (Fritos) as a dipping chip. If it is too thick, thin with a little more milk.

Black Olive Spread

4 1/2 ounces chopped black olives
1 cup mayonnaise
1 tablespoon chopped onion
2 1/2 cups shredded Cheddar cheese
1 pound bacon -- fried and crumbled
1 loaf party rye or pumpernickel bread

Mix together first 4 ingredients. Spread mixture on bread. Sprinkle with crumbled bacon (can be frozen at this point). When ready to serve, broil until cheese is melted and bubbly.


NOTES : I found this recipe in a church cookbook and tried it. It is a hit wherever i take it. I freeze them up ahead of time on cookie sheets and then bag them for storage and use at a later date.

Chili Con Queso Dip

1 pound Velveeta
1 cup half and half -- or less
4 ounces green chilies
4 ounces diced pimento
3 dashes Tabasco sauce


Melt Velveeta in microwave until it becomes stir able. Using amount of half and half that gives you the consistency you desire, combine two ingredients and mix thoroughly. Add one 4 oz can of chilies and an equal amount of pimientos.

Microwave again until the mixture is hot. For a little more spice, add a dash or three of Tabasco at this point. Pour into small bowls and cover with plastic wrap and place in the refrigerator over night. Don't leave this step out. When ready to serve, take a bowl out and place into microwave, heat and stir.

Serve with tortilla chips

Great Fruit Dip

1 8 oz frozen whipped topping -- thawed
1 7 ounce jar marshmallow cream
1 3 ounce package cream cheese, softened

In a mixing bowl, combine the whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

Tortilla Roll Ups

16 ounces cream cheese -- softened
1 package Uncle Dan's Dressing Mix
1/2 cup celery -- finely chopped
2 each green onions -- finely chopped
1/2 cup red pepper -- finely chopped
1 package deli ham -- cut in small pieces
10 large flour tortillas

Mix ingredients together and spread on flour tortillas (not too thick). Roll up as tightly as possible and chill at least two hours. Slice in 1/2" slices with a very sharp knife.


NOTES : It's imperative you cut everything up very finely so it rolls up tightly. I usually make this the night before. It is a great appetizer.

Taco Joe's Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Shrimp Pate'

1 pound cream cheese -- softened
1 1/2 teaspoons fresh lemon juice
salt and pepper -- to taste
1 pound shrimp -- salad size
1 tablespoon parsley -- chopped
1 dash dry vermouth
3 medium green onions -- chopped, green part only
1 tablespoon Dijon-style mustard

Whip cream cheese in electric mixer or food processor, add half of the shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers.

Shirley's Cheese Log

16 ounces cream cheese -- softened
2 jars Kraft Old English Cheese
1 jar cheese whiz -- jalapeno flavored
1/4 cup pecans -- finely chopped

Blend all ingredients together and form into a log. Roll in pecans if you wish, or add the pecans to the mixture. Store tightly covered in the refrigerator. Spread on an assortment of crackers.



Serving Ideas : I sometimes roll in chili powder and put the pecans inside, or eliminate the pecans all together.

NOTES : I find this easiest to mix together if you soften it in the microwave for a few minutes. Can also be microwaved until hot and serve it like fondue.

Becky's Sweet & Sour Meatballs

1 bag prepared meatballs
3/4 cup pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
6 slices unsweetened pineapple -- cut into tidbits
1 tablespoon cornstarch



Combine cornstarch, pineapple Juice, barbecue sauce and water until smooth. Stir in cranberry sauce. Place meatballs in a large kettle or crockpot. Pour prepared sauce over the top. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and top with pineapple tidbits. Cover and simmer 10 minutes or until meatballs are heated through.

NOTES : Can be served over cooked rice, or as an appetizer. Becky doubles the recipe if needed so the meatballs have plenty of sauce.

Joanne's Salmon Ball

16 ounces red salmon
8 ounces cream cheese -- softened
1 tablespoon onion -- grated
2 tablespoons lemon juice
3 drops Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1 tablespoon horseradish
dash cayenne pepper
3 tablespoons parsley, minced

Mix all ingredients together except nuts and parsley. Form into a ball. Roll in minced parsley and nuts. Cover and refrigerate until ready to serve. Put ball in middle of platter and surround by crackers. Makes 12 servings. Preparation time is 20 minutes.


NOTES : If using smoked canned salmon, omit the liquid smoke. I always use the red salmon because the color is better than the regular. No difference in taste, just a better appearance.