BLT Dip

I was first introduced to this recipe by my step sister Kim. She had made it and brought it to one of the Christmas family gatherings. It was the talk of the table. I loved it!

INGREDIENTS:

1 pound bacon, cooked and diced into small pieces
1 cup Kraft® Mayo
1 cup Sour Cream (yogurt for lighter version)
2-3 medium tomatoes, chopped
Varies Crackers, lettuce pieces, veggies or miniature tea sandwich bread slices.
In a medium bowl, combine mayo, bacon, sour cream and chopped tomatoes. Mix until well combined. Chill for 2-4 hours before serving.

Black Bean and Corn Salsa

When it is just my husband, my son and myself, it seems as though I am the only one who will eat this. Probably because it has healthy stuff in it (hee hee).

Ingredients

• 1 can (15 oz.) Black Beans, drained and rinsed
• 1 can (10 oz. each) RoTel Original Diced Tomatoes & Green Chilies, drained
• 1/2 cup whole kernel corn, frozen or canned (I perfer frozen)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 1 Tbsp. lime juice
• 1/4 tsp. ground cumin

This recipe can be eaten and served hot or cold. If serving it hot, mix all ingredients in a pan and heat until heated through. If serving cold, mix all ingredients well and refrigerate until ready to serve allowing the flavors to marry. Serve with Corn tortilla chips or crusty toasted bread. 

Velvetta w/ Rotel Dip

This is my sons Favorite Dip. You can make so many versions of dips with velvetta cheese.

I will list the different versions after this recipe.

1 Block - Velvetta Cheese ( I use 2% with this recipe)

2 Cans - Rotel Tomatoes - Original w/ Green Chilies

THAT'S IT!!!!

Cube up the velvetta cheese in 1 inch cubes. Add to the crockpot. pour in the cans of Rotel tomatoes including the juices (do not drain).Cook on low in the slow cooker until cheese is melted and then turn down to keep warm. Done! Serve w/ tortilla chips. Good on pasta, hot dogs, hamburgers, etc. The list is never ending.

Other Dip Options Using Velvetta:

Option 1. Can Hormel Chili w/out Beans

Option 2. Add Ground Beef To Original Recipe

Option 3. Ground Beef, Taco Seasoning, Salsa

Baked Fontina (Garlic Dip)

Baked Fontina
source: adapted from How Easy is That? by Ina Garten
Ingredients:

• 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
• 6 cloves garlic, thinly sliced
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:

1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.

JALAPENO POPPER DIP

 Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.

Creamy Rotel Dip

Creamy Rotel Dip


1/2 lb sausage
8 oz cream cheese
8 oz Velvetta
1/2 cup sour cream
1 can Mexican Rotel Tomatoes, undrained

In a medium skillet, brown sausage and drain. In a large bowl, heat cream cheese, velveeta and sour cream in microwave until melted. Stir in tomatoes and sausage.

Pour in crock pot to keep warm. Serve with tortilla chips.

Cucumber Salsa

Crisp Cucumber Salsa
Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine