De's Chili Con Queso

Ingredients:
2 lb. Velveeta, cut into cubes
1 lb hot sausage (or sage) (optional)
1 (or 2, if desired) cans Rotel, undrained
1/2 - 1 cup sliced green onions (as much as you desire)
3/4 tsp tabasco
3 TBSP chopped jalapenos

Directions:
*Cut Velveeta into cubes, add can(s) or Rotel and melt both together in crock pot
*Meanwhile, brown sausage in skillet and when done, add to cheese mixture
*Add remaining ingredients and cook on low heat (about 2-3 hours) or until hot

*Milk may be added for extra creaminess, if desired.
*Serve with tortilla chips

Submitted by: DeAnne Anderson

Pepperoni Dip

Ingredients:
1 8 oz cream cheese softened
1/2 c. sour cream
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 c. pizza sauce
1/2 cup chopped pepperoni
1/4 cup diced red bell pepper
1/4 c chopped green onions
1/2 cup mozzarella cheese

Directions:
*Beat cream cheese and sour cream.
*Add oregano, garlic powder and pepper flakes.
*Spread in 8"dish.
*Spread pizza sauce over cream cheese mixture
*Sprinkle pepperoni, bell pepper, and green onion over the top.
*Bake 350 for 10 minutes.
*Top with mozzarella cheese and bake for another 10 minutes, just enough to melt the cheese (Do not over cook the cheese on top)
*Serve with Carr plain crackers or Saltines.

**Personal Notes: 
*I double the recipe for parties, etc.
*You can add more pepper flakes and garlic to your liking.

Submitted by:  Kusha Keenan

Black Bean Corn Salsa

Ingredients:
1 (15 oz) can black beans
1 (11 oz) can sweet whole kernel corn
2 medium tomatoes chopped
1 red bell pepper chopped
1/3 cup cilantro
1/4 cup diced red onion
1 Tbsp minced jalapeno pepper
3 Tbsp fresh lime juice
1 tsp salt
1/2 tsp ground black pepper
1 avacado chopped

Directions:
*Drain black beans and corn.
*Combine all ingredients in a bowl, except avacado.
*Cover and chill at least 2 hours.
*Add avacado before serving.

*Personal Notes: Served at the December '09 book club meeting = HIT!
 
Submitted by: Susan Bellamy

Santa Fe Dip

Ingredients:
2 C. (8 oz.) shredded cheddar cheese
1 C. (4 oz.) shredded jalapeno monterey-jack cheese
½ C. mayonnaise
1 reg.-size can (14 oz.) whole kernel corn, drained
1 small can (8 oz.) cream corn
1 (4 oz.) can chopped green chilies
2 t. minced garlic
1 t. cilantro (optional)
1 med. Tomato, seeded & diced
¼ C. purple onion, finely chopped or scallions, thinly sliced
2 T. snipped fresh cilantro

Directions:
*Stir together cheeses, mayo, corn, peppers & garlic.
*Spread mixture into a 9” quiche dish or pie plate. (Can cover & chill up to 24 hrs.)
*Combine tomato, onion & cilantro to make a relish.
*Bake cheese mixture at 350F for 25-30 min.
*Spoon relish mixture into center.
*Serve w/ tortilla chips.
Notes: Recipe easily doubles to feed larger group, use a 9x13” baking dish or 3-qt. casserole dish
Notes: I use the “fiesta corn” (has red & green peppers mixed in)

Submitted by: Annie Distelzweig

Tortilla Chip Mix

Ingredients:
2 Large Tomatoes (chopped)
2 Semi Soft Avocadoes (chopped)
½ onion chopped (or more if desired)
1 Bunch of Cilantro cut/chopped
1 small can of chopped or diced Green Chili’s
1 small can White Corn( drained)
1 can of Black Beans (drain and rinse)
1 can chopped olives (optional)
Garlic Salt to taste
1 Package of Good Seasonings Italian Dressing (make per directions on package) (I use about ¾ of the dressing)

Directions:
*Mix all ingredients together in a large bowl.
*Best if refrigerated for 2 hours prior to serving. Stir again before eating.
*Serve with tortilla chips.

Personal Notes: This beats any salsa dip!

Source: "My friend Lola Edwards"

Submitted by: Annie Distelzweig

AMAZING Apple Dip!!!!

Ingredients:
1/2 cup brown sugar
1/2 cup regular sugar
8oz cream cheese
2 TBSP caramel (use the caramel topping for ice cream)

Directions:
*Mix all together and serve with apples

*Personal note: I use the 1/3 less fat cream cheese and it still tastes yummy.

Submitted by: Annie Distelzweig

Smoked Salmon Dip

Ingredients:
1 container Fat Free Cream Cheese (can substitute regular or onion chive)

1/2 Tablespoon Italian Herb Seasoning (McCormick) or 2 garlic cloves finely diced & 2 tsp. Italian Seasoning
2 tsp. liquid smoke
1 to 2 tsp. cumin
1 to 1 1/2 cups Smoked Salmon - broken with fingers into small pieces. Make sure to look for any small ones that might be hiding within and discard!
1 bell pepper - any color - chopped into small pieces
1 small red onion - chopped small
1 Tablespoon - chopped fresh cilantro
1 Tablespoon chopped green onion - optional

Directions:
*Mix all ingredients together & chill in refrigerator until ready to serve
*Serve with crackers (is also fabulous as a sandwich spread!)

Submitted by: Annie Berdahl Lehmann

Fiesta Dip

Ingredients:
1 large pkg of light sour cream
1 pkg McCormics Hot Taco seasoning

Directions:
*Add togther and mix well.
*Serve with tortilla chips or veggies

Created by: Meghan Perry


Submitted by: Meghan Perry

Spicy Hummus: Quick Chickpea Spread

Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.

*Note: This recipe makes a great appetizer, or anytime snack.

Source: Rachael Ray

Submitted by: Michelle Meadows Turner

Fresh Fruit Dip

Ingredients:
Marshmallow Creme
Whipped cream cheese spread
Confectioners sugar

Directions:
*Use equal amounts of marshmallow creme and whipped cream cheese spread.
*Add confectioners sugar to desired sweetness.
*Serve with a variety of fresh fruit.

*May be tinted with food coloring.

Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook

Submitted by: Jennifer Attaway

Favorite Easy Dip

Ingredients:
1 container onion and chive cream cheese
Salsa
Mexican blend cheese or cheddar cheese

Directions:
*Using a pie pan, spread container of onion and chive cream cheese on the bottom
*Next layer add salsa
*Sprinkle with grated mexican blend cheese or cheddar whatever you have
*Microwave until cheese is melted

Submitted by: Christy Wolcott

Hot Spinach Dip

Ingredients:
1 8oz. package of cream cheese, softened
2 cups of sharp cheddar cheese grated
1 box frozen spinach- thawed and drained well
1 can of rotel tomatoes drained (you can control how hot you want the rotel to be)


Directions:
*Mix and bake for 15 minutes at 350 degrees.

Submitted by: Sandra Dadgar

De’s Salsa

Ingredients:
1 can Stewed (Italian stewed, if possible) tomatoes
Handful of FRESH cilantro (more or less to taste)
1 small - medium white (or yellow) onion
1 TBSP lime juice (more or less to taste)
Several TBSP chopped jalapeno peppers (more or less to taste)
Extra juice from jalapeno jar (optional)

Directions:
*Put all ingredients in food processor and blend together to desired consistency

***Adjust (more or less of given) ingredients to personal preference***

Submitted by:  DeAnne Anderson

Black Bean and Monterey Jack Salsa

Ingredients:
1 can black beans, drained and rinsed
1 (one) 3 ¼ oz. can chopped (sliced) black olives
¼ lb. shredded Monterey Jack cheese
¾ cup Italian salad dressing
1 (one) 14 oz can chopped green chilies
4 green onions, chopped
1 can diced tomatoes, drained
2 TBSP dried parsley flakes

Directions:
*Blend all ingredients together
*Serve with tortilla chips

Source: "Breaking Bread" cookbook by Parkway Baptist Church - Clinton, MS

Submitted by:  DeAnne Anderson

Pico De Gallo

Ingredients: 4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
1 small white onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice (plus the zest)
Salt to taste

Directions:
*Simply add together and give a quick stir!

Extrat tip: If you add avocado to this recipe, it makes great guacamole.

Created by: Chad (Roman) Perry

Submitted by Meghan Perry

Green Chile Artichoke Dip

Ingredients:
8 oz cream cheese, at room temp
1 cup light mayonnaise
3 cloves garlic, minced (I use the stuff that comes out of a jar and usually add more than the recipe calls for)
1/2 cup white onion, chopped
1/2 cup fresh green chile, minced (By chance, I have always had fresh roasted Hatch N.M. chiles but you can also buy minced Hatch green chiles in a can at the commissary or frozen chiles in the freezer section)
1 (8 oz) can artichoke hearts, drained and chopped (not the ones that are in a marinade)
1 cup parmesan cheese, grated

Directions:
*Preheat oven to 350 degrees.
*In a medium bowl, combine the cream cheese and mayonnaise with an electric mixer for 2 to 3 minutes on medium speed until well blended.
*Add the garlic, onion, and green chile, and mix for another 2 minutes.
*By hand, fold in the artichoke hearts and all but 2 tablespoons of the Parmesan.
*Pour the artichoke mixture into an 8-inch ovenproof baking dish, sprinkle the remaining 2 tablespoons of Parmesan, and bake for 20 to 30 minutes, until the artichoke mixture starts to bubble and is slightly browned around the edges.
*Serve with tortilla chips and warm french bread.

Note:  Easily doubles

Submitted by: Annie Distelzweig

Personal Notes:  I got this recipe from my friend Sam Daniels at Luke AFB. Whenever she made it people were licking the dish to get the last few bites :)

Ex-Girlfriend Dip

Ingredients:
1 small package saffron rice
1 pound ground beef
1 pkg taco seasoning
2 cans rotel tomatoes, drained
1 pound Velveeta

Directions:
*Brown meat and drain.
*Add taco seasoning and cook according to package directions.
*Cook rice according to package directions.
*Mix velveeta and rotel together and heat until cheese is completely melted.
*Mix all ingredients together and put into casserole dish.
*Bake at 350 for 15-20 minutes.
*Serve with tortilla or corn chips.

Submitted by:  Jennifer Attaway
Source: Lauren Laws (friend from Madison, MS)


*Personal Notes: This dip is great with beer and men love this!!!
*Story behind the name: My friend Lauren was dating her now husband and he made this dip for her. She asked him what it was called and he didnt have a name for it, so she asked him where he learned to make it. He told her his ex-girlfriend made it for him all the time, so the name is Ex-girlfriend Dip!

Salsa

Ingredients:
2 large cans whole tomatoes
1/2 tsp minced garlic
3/4 tsp dried cilantro
1/2 tsp cumin
2 tsp salt
5 tsp white vinegar
canned jalapeno peppers to taste
onion (optional) to taste

Directions:
*Drain tomatoes very well.
*Mix all ingredients and blend in food processor or blender.
*Slowly heat on stove to a low boil.
*Serve warm or cold with tortilla chips.

Submitted by:  Jennifer Attaway
Source: Terri Dodd (my aunt from Pensacola, FL)


*Personal Notes:  I love this salsa when its warm!!!!

Buffalo Chicken Dip

Ingredients:
2-10 ounces canned chicken
1 ½ cups shredded cheddar cheese
2-8 ounces softtened cream cheese
1 cup ranch dressing
¾ cup Frank's Red Hot Pepper Sauce and Frank's Buffalo Sauce

Directions:
*Heat drained chicken and hot sauce in skillet until heated through
*Stir in cream cheese and ranch until fully blended and warm
*Mix in 1/2 of shredded cheese and transfer to crock pot
*Spread remaining cheese over top and cook until bubbly
*Serve with bread, crackers and/or veggies

Submitted by: Lori Cover

*Personal Notes:  This has always been a big hit whenever I have made it! If you have a large group I would recommend doubling the recipe!

Bean Dip

Ingredients:
1 can refried beans
1 10 oz block jalapeno jack cheese, cut into chunks
1 16 oz jar picante sauce or salsa

Directions:
Put all ingredients into a medium size pot and slowly heat, stirring often, until all cheese is melted. Serve with tortilla chips.

Submitted by: Jennifer Attaway