Italian Spinach Dip

Like many people, I grew up eating the cold spinach dip served in a hollowed out bread bowl.  I always ate it, but I never loved it.  I think part of it was due to the water chestnuts...yuck...I just don't get them.  I know they don't really taste like anything, but they are crunchy nuisance in my book!  I also didn't particularly care for the seasoning of the dip either, it came from a vegetable dip mix made by Knorr and there was just something to it that turned me off after so many bites.  When I saw this recipe and noticed the absence of  the standard vegetable dip mix I knew I had to give it a try, it still had those pesky water chestnuts, but I omitted them and just added more red peppers....and it was great!  It still had some tang from the Italian dressing seasoning mix, and the addition of the roasted red peppers covered nicely for those weird water chestnuts!  I brought this to a party (way back in November...slacker...yes me) and everyone loved it.  It paired really well with the buttery Ritz crackers, but I am sure it would be just as good in a hollowed out bread bowl.  This is my new "go to" cold spinach dip...give it a try!  Another bonus is with its green and red colors it is very festive for the holidays.

Sorry for the delay in sharing and the crappy picture, I didn't have my camera with me so I took it with my new phone, and I just couldn't figure out how to get the picture to my e-mail....technology and I are not always on good terms :)-

Italian Spinach Dip

adapted from Kraft 

1 c. light mayo
1 c. light sour cream 1 env. Good Seasons Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 c. chopped roasted red peppers (or more!)
Ritz crackers or bread slices for serving

Mix mayo and sour cream with the Italian dressing mix until well combined.  Add spinach and red peppers and stir; chill until serving.  Serve with Ritz crackers or bread.

Championship Bean Dip

Three things I really love:

1. Beans (especially refried)

2. Dip (especially when it includes beans)

3. My crock pot

So what happens when I can bring all three things together for a common cause....MAGIC!  I love this dip, it is the ultimate dip in my world, and it is just so easy!  I served this when I had friends over to watch the ASU football game, and everyone was raving about it, it really is the best bean dip ever!  I found the original recipe in an old Fix It and Forget It cookbook that was my grandmas, and modified it a bit for my tastes.  It is the perfect party dip because you throw it all in the crock pot and 2 hours later you have a delicious dip!  Serve with tortilla chips, Fritos or corn chips and you have yourself a winner!  With football Bowl Games and the Superbowl just around the corner this is just the dip to cheer on your favorite team to victory!

Beans are not one of the most photogenic foods....so please no judgements on the photo!

Championship Bean Dip

2 (15 oz. each) cans refried beans (I use Rosarita Spicy Jalapeno)

2 c. picante sauce (I use Medium heat Pace)

2 c. Pepper Jack cheese, shredded

2 c. cheddar cheese, shredded

1 1/2 c. sour cream

6 oz. cream cheese, softened

2 Tbsp. chili powder

1/2 tsp. ground cumin

Chips for serving

Combine all the ingredients, except chips, in the crock pot; stir well to combine.  Cover and cook on High for 2 hours, or until heated through, stirring once or twice during cooking.  When ready to serve, turn crock pot to warm and serve with chips!

Note: This makes a really, really big batch, feel free to cut all the ingredients in half, but I like to have leftovers to make burritos!

Nifna's Green Salsa

I actually made this about two months ago, which will probably come as no shock since I haven't been posting regularly, but it is such a nice change of pace from regular salsa that I couldn't just not post it.  Apparently Nifna's is a well known Mexican restaurant in the Houston area and this dip is served to everyone with the complimentary chips.  (Side note: I recently read that we are getting a Nifna's here in the Phoenix area, so I will have to check it out and compare once it opens!)  I was not only intrigued by the ingredient list, but also by the preparation because the tomato component is actually cooked first.  This was really good, it had a hit of heat, but the sour cream and avocado in it helped to temper the fire.  Also, this made a ton!  So unless you are going to a party or have a huge family, you may want to cut the recipe in half...or maybe not....cause it probably won't last long!  I took this in to my office and my co-workers went wild over it!  I have a pretty small office and had two requests for the recipe...which can only mean one thing...it's a keeper!

Nifna's Green Salsa

adapted from Home with Mandy

3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, and you are not supposed to use red, but that is all I could find and it still worked!)
4 tomatillos, cleaned and chopped

1 to 2 jalapenos, stemmed and coarsely chopped

3 small garlic cloves, chopped
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. salt
1 c. sour cream

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan and heat on medium high  Add garlic.  At this point, using a potato masher, start to smash the tomatoes to bring out the juices.  Let the mixture cook, mashing more and stirring occasionally for 15 minutes.  After 15 minutes remove from heat and let cool a bit.

Meanwhile, put avocado, cilantro and salt in a food processor and pulse a few times until combined.  Add cooled tomato mixture to food processor and pulse until smooth.  Remove mixture to a different bowl and stir in sour cream.  (I chilled mine for a bit after this because it was still warm from the tomatoes.)  Dig in with some tortilla chips....mmmm!


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Quick Restaurant Style Salsa

As a born and raised Arizona girl, I grew up eating chips and salsa; actually, a lot of chips and salsa!  There is just something so refreshing about salsa on a hot day, it is the perfect snack, and if you don't overdo it on the chips it is quite healthy too!  I have never made my own tomato based salsa before so when I saw this recipe pop up and I read how easy it was to make, I figured that the time had come!  This really does taste like the salsa you get in a lot of restaurants, and since it starts with canned tomatoes, it couldn't be easier, or cheaper!  I whipped this up in my food processor in less than 2 minutes....seriously!  The flavor gets better after it is refrigerated for awhile, so I would suggest making it a bit ahead of when you want to eat it, but if you just can't resist....it will still be tasty!

Quick Restaurant Style Salsa

adapted from Taste Buds

2 (15 oz. each) cans Mexican-Style stewed tomatoes
1(4 oz.) can chopped green chilies

1/2 bunch cilantro, rinsed

1 bunch green onions (stems and bulbs), rinsed
1 tsp garlic salt or powder (I used powder)
1 tsp ground cumin
1 Tbsp Worcestershire sauce
2 Tbsp vinegar
Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

See....I told you it was easy!

Buffalo Chicken Dip

If you haven't tried this dip yet....go directly to the store and get the ingredients to make it!  This stuff is so completely addicting and is the perfect dish to bring to a party, because the dish will always come home empty!  I took this to my friend's Superbowl party and everyone loved it.  I made it quite spicy, but you can always reduce the amount of hot sauce to tone it down a bit, but whatever you do, just make it, the photograph below just doesn't do it justice!

Buffalo Chicken Dip

2 (8 oz. each) pkgs. cream cheese

1 large can white chunk chicken, drained (I used the Costco kind)

1 c. cheddar cheese, shredded

1 c. Frank's Buffalo Wing sauce

1 c. Ranch Dressing

Place cream cheese in a microwave safe bowl and heat in 30 second intervals until softened.  Stir in the rest of the ingredients, and bake at 350 degrees for about 25 minutes or until heated through.  Serve with tortilla chips, celery sticks and/or carrot sticks!

Enjoy!

Jalapeno Popper Dip

With my beloved Arizona Cardinals in the playoffs, I decided to have a few friends over to watch the game.  Well, a game viewing party is not complete without food to snack on, so I decided to cook up a spread.  It was a mix of tried and true favorites and some new recipes, and I am glad to say, that I have now have some new dishes to add to my tried and true collection!

This Jalapeno Popper Dip that I found over on Big Red Kitchen is delicious!  It has just the right amount of heat, and actually could have more, but even my spicy food avoiding sister liked this, so I would say that it is just perfect!  We ate it with both tortilla chips and Ritz crackers and both were delicious!

Jalapeno Popper Dip

adapted from Big Red Kitchen

2 (8 oz. each) pkgs. cream cheese, softened
1 c. mayonnaise

1 c. shredded Mexican blend cheese

1/2 c. Parmesan cheese, grated
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped jalapenos

1 c. panko bread crumbs
1/2 c. Parmesan cheese
1/4 c, butter, melted

Blend together the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Serve with Tortilla Chips and/or Ritz crackers.

Confetti Dip

I had a lot of family coming into town for the Thanksgiving holiday, and per our tradition, we were going to have Mom's Special Lasagna for dinner at my parent's house together on Thanksgiving Eve.  My mom's "special" lasagna is actually just the classic Stouffer's lasagna, it's not homemade, but it is darn good and you just can't beat the ease of it.  Plus, she always figured that she was going to be doing so much cooking the next day that she deserved a break the night before!  Just before I was heading out to my mom's, I got word that some of our relatives had hit some traffic and were running late.  Well, I was HUNGRY, and I didn't figure that my mom would have any snacks to hold us over until dinner, so I rummaged around and threw together this dip based on some snack bites that I had once seen in a magazine.  When I got to my parent's, I popped it into the oven and soon we were munching on this delicious dip!  I basically just threw in some sliced black olives and pimentos and mixed it with some mayo and shredded cheese.  I wanted to add some onion, and I didn't have any green ones, so I threw in some dried, minced onion, not ideal, but it worked.  My aunt and my grandma loved this dip, in fact, they put the leftovers on turkey sandwiches and toast over the next few days...so I guess it is a keeper!

Confetti Dip

10 oz. can sliced black olives, drained

1/4 c. chopped pimentos

4 green onions, chopped (I had to substitute dried, minced onion)

1/2 c. mayo (I used light)

2 c. shredded cheese, flavor of choice, I used a colby blend

Triscuits

Preheat oven to 350 degrees.  Spray a pie plate with cooking spray.

Combine all ingredients except for the Triscuits; mix well.  Pour in pie plate, bake for 25 - 30 minutes or until hot and bubbly.  Serve with Triscuits.

Black Bean and Mandarin Orange Salsa

I was running a bit behind in planning my tailgate menu for the ASU vs. Oregon State football game a couple of weeks ago. I like to theme my menus based on the team that we are playing, but I couldn't seem to draw any inspiration from Corvallis, Oregon or the Beaver mascot....is beaver even edible? Well, with it being October, it suddenly hit me, I would go with the team colors....ORANGE and BLACK! After my epiphany, I was able to quickly plan a color themed, or close enough, color themed menu!

ASU vs. Oregon State - October 3, 2009

• Grilled Sliders with Cheddar Cheese (I am not that good at grilling, so I figured the meat was the black part!)
• Black Bean and Mandarin Orange Salsa with Tortilla Chips
• Carrots with Ranch (I put black food coloring in the ranch...didn't go over so well!)
• Pumpkin Pie Dip with Ginger Snaps & Chocolate Teddy Grahams (Recipe Coming Soon!)

This wasn't one of my most elaborate menus, but it went over really well with my guests, especially this salsa. It was such a nice refreshing change from the normal black bean salsas that usually have corn in them, the sweetness of the oranges paired really well with the salty black beans. I usually end up with leftovers of most of the things I bring, but not with this one, the bowl was licked clean!

Black Bean and Mandarin Orange Salsa
adapted from Coastal Living - January 1998

1 (11 oz.) can mandarin orange sections, undrained
2 (15 oz.) cans black beans, rinsed and drained
1/2 c. roasted red pepper (from a jar), diced
3 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
3 Tbsp. red wine vinegar (or you can use balsamic)
1/4 tsp. salt

Drain orange sections, reserving 1/3 cup of the juice.

Combine orange sections, beans, red pepper, and cilantro in a large bowl; set aside.

Whisk together the reserved orange juice, olive oil, red wine vinegar and salt; pour over orange mixture, tossing well. Chill until serving and serve with tortilla chips.

Spicy Sausage Dip

Last Thursday the first game of the '09 NFL season, and I wanted to make something kinda snacky to eat for dinner while I watched the game. As you all should know by now, I have no problem eating some dip and calling it dinner, so no comments about having a balanced meal from the peanut gallery! Besides, there was tomatoes and green chilies in the dip, so I think they should account for both fruit and a dip! I had seen versions of this dip around the web, some heated it in the crock pot, some baked it, while others just made it on the stove top, and I went with the latter for the sheer reason that I was able to eat it much quicker! When you read the ingredients list, which there are only 3 of, you will think to yourself, "This can't possibly taste good," but after just one bite, those thoughts will completely disappear. The creaminess, cools the heat of the chilies and the sausage adds a nice hearty flavor....basically, this dip is a hungry man's dream! I took the leftovers to my dad, and he thought it was mighty tasty himself. I loved how easy it was, and that it can be kept warm in a crock pot if serving at a party.

So basically, it was an awesome Thursday, bringing together two things that I love...Football and Dip!

Spicy Sausage Dip

10 oz. bulk breakfast sausage (Or 16 oz. if you want it really meaty)
8 oz. cream cheese (I used light)
10 oz. can RoTel Diced Tomatoes with Green Chilies, drained

Tortilla chips

Heat a large frying pan over medium heat; add the sausage and cook until no longer pink, crumbling it as you go. When sausage is cooked, drain the grease from the pan. Add cream cheese, in chunks to the pan, stirring to melt the cheese. Add RoTel and continue stirring until cheese is fully melted and everything is combined. Serve with chips!

Sweet Onion Dip

Ruffles have ridges!

There is just something about Ruffles that shouts out....ONION DIP! I think Ruffles and onion dip are one of the quintessential BBQ staples, and the ridges do an excellent job at safely securing a big scoop of the creamy dip. When I was trying to figure out just one more thing to make for the tailgate I cam across this Martha Stewart recipe that was for sweet onion dip, while I usually enjoy my Ruffles with French onion dip, I thought that it would be fun to try a twist on a classic; plus, I really love caramelized onions! I had never attempted to make homemade onion dip before, and if I had known how easy it would be and how much more flavorful it would be, I would have done it sooner. Everyone really enjoyed this at the tailgate, and then I served the leftovers while enjoying some pool time on Labor Day....it is just the perfect version of chips & dip!

Sweet Onion Dip

adapted from Martha Stewart

1 Tbsp. olive oil
2 sweet brown onions, finely chopped (Or vidalia onions)
1 c. reduced-fat sour cream
2 oz. reduced-fat cream cheese, softened
1 1/2 tsp. rice wine vinegar (or white wine vinegar)
1/4 c. chives, finely chopped
Salt & pepper to taste

Heat olive oil to a medium heat in a large skillet. Add onions and season with salt and pepper. Cook until golden brown, stirring frequently to prevent burning, about 12 - 15 minutes. Remove from heat and let cool.

In a medium bowl, combine onions, sour cream, cream cheese, vinegar and chives; season with salt and pepper. Chill until slightly thickened, about 1 hour.

Serve with Ruffles!

Spinach Cheddar Dip in a Bread Bowl

I remember eating cold spinach dip in a bread bowl all the time at my friend Karen's house when I was growing up; whenever her parents had people over, spinach dip was always bound to make an appearance. While I did like the dip (with the exception of the water chestnuts), I was always eagerly anticipating the point when we got to dig into the bread bowl that had been soaking up the creamy dip all afternoon....mmm! As much fun as eating the bread bowl is, they are surprisingly also very functional and convenient for taking to a party, or in my case, tailgating. Why you ask? Because there is no clean up!! Either the bowl gets eaten, or the bowl gets tossed, either way, there are no dishes to do!

The original spinach dip that I grew up eating always used a packet of the Knorr Vegetable Recipe dry mix, so when I came across this version which used dried onion soup mix, I thought it sounded like a tasty twist on a classic recipe. Plus, this had the added bonus of cheddar cheese...because really, doesn't cheese just make everything better? Just like the classic recipe, this is a snap to prepare. I made it up the night before and waited until just before serving to scoop it into the bread bowl so that it wouldn't get all soggy. I really liked this version of the classic, the cheese really added a nice element to the dip, and gave it some more color. And when it was time to head into the game....clean up was a breeze!

Spinach Cheddar Dip in a Bread Bowl

2 c. cheddar cheese, shredded
1 1/2 c. sour cream (I used light)
1/2 c. mayonnaise (I used light)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (8 oz.) can water chestnuts, drained & chopped (I didn't use these because I am not a fan)
1 Tbsp. dried onion soup mix (I used an onion dip mix)
1 round unsliced loaf of bread (Like Sheepherder's)

In a large bowl, combine, cheddar cheese, sour cream, mayonnaise, spinach and soup mix. Mix well. Refrigerate dip for at least 30 minutes before serving.

Cut out the center of the bread, leaving sides and bottom about 1-inch thick. Cut up the bread that was removed into bite-size pieces for dipping. When ready to serve, fill bread bowl with dip and serve with bread pieces. (I also served it with some Wheat Thins)

Spinach Artichoke Dip

My love for all things food and cooking began at an early age; I started collecting cookbooks the way other kids collected baseball cards! My closet was filled with more cookbooks than shoes (which is saying a lot, since I have always been a proud "shoe whore")! When I was in middle school, the Internet age began. At first, I thought the best part was just being able to IM with my friends, but then I discovered what the "information super highway" was really all about...an unmatched database filled with anything and everything you could ever want to know! I immediately started searching (this was before Google) and seeking out recipes. I would print out copies of the ones that I wanted to try, and organize them in a three-ring binder both alphabetically and by course. I found the recipe for this dip back in those early days, before you could attach a picture or write a review, when you just had to try it out to see if it was any good! Well my friends, this turned out to be one of those recipes that is very, very good; a classic you might say. I can't count the number of times that I have made this, always getting raves and recipe requests from its consumers. I make it from memory now, no written recipe required, but it is just so good, that I thought I should share it with you all in written form.

(The picture below shows it served with salsa and sour cream on the side, this is known as "Chicago Style." This is my preferred way to eat it, but it is just as delicious all on its own.)

Spinach Artichoke Dip

1 pkg. (10 oz.) frozen, chopped spinach, thawed & drained
1 can (4 oz.) chopped green chilies (This doesn't make it spicy, so if you want heat, add more)
1 c. Parmesan cheese, grated (I prefer grated, but shredded works fine too)
1 c. mayonnaise
1 can (14 oz.) artichoke hearts, drained & chopped
8 oz. Monterrey Jack cheese, shredded (1 cup)

Preheat Oven to 350 °F

Mix all ingredients together and put in a 2 quart baking dish. Sprinkle a little bit of Parmesan on top, if desired. Bake for 20 - 30 minutes until top is golden brown.

Serve with chips.

Kitchen Tip: The fastest, easiest way to chop the artichoke hearts is to drain them in the can, then using a pair of clean kitchen scissors, just cut them up in the can. This works great, doesn't require getting a cutting board dirty and makes the preparation so easy!

Mexican Cheese Corn Dip

So I haven't posted in a week, but that doesn't mean that I haven't been cooking! I just got back from a lovely 5 day stay in cool and breezy Coronado, California! As a kid, we used to spend the month of August there every summer, but as we got older, and school started earlier and earlier, we stopped going. When my dad "semi-retired" a few years ago, he and my mom started going for the month of August again to avoid the heat; and since they love me, I get to go and visit! We have stayed in a variety of houses over the last few years, with the house this year being the best because it can sleep 18 people! With so many extra beds to choose from, my sister and I decided to bring along a bunch of friends to share in the fun and escape the Arizona heat! There ended up being 9 of us total, plus my parents, and we had a great time relaxing, napping, playing cards and riding bikes around the island! Our friends all got in some beach time too, but I get too antsy just sitting on the beach, so I went to the outlet mall instead!

Since my parents were so gracious in letting a group of people invade their peaceful, tropical getaway, I figured I should bring some food for everyone to snack on! I always get rave reviews for my Mexican Dip, so I whipped up another batch, but I also felt that I should try something else that was new. I had been wanting to try this Mexican Cheese Corn Dip for awhile, so I decided this was the perfect opportunity. Let me just say, my friends could not stop eating this! It doesn't have a lot of heat to it (which could always be kicked up with more chilies or jalapenos or a dousing of Tabasco sauce, which is the route Kristen went), but the flavor is great and goes great with tortilla chips. This is the perfect dip to take to a party because it really needs to be made ahead of time to let the flavors blend and turn into something really yummy!

Mexican Cheese Corn Dip

3 (11 oz. each) cans Mexicorn, drained

2 c. cheddar cheese, shredded

1 (7 oz.) can diced green chilies

2/3 c. green onions, chopped

3/4 tsp. ground cumin

1/2 tsp. garlic salt

3/4 c. mayonnaise (I used light)

8 oz. sour cream (I used light)

In a medium bowl, combine sour cream, mayonnaise and cumin; stir well. Add corn, cheese, chilies, garlic salt, and onions to the sour cream mixture. Stir well to combine. Cover and chill for at least 2 hours or overnight. Serve with tortilla chips.

Chicken Quesadilla Dip

This past weekend was busy for me, Saturday was a blur between moving stuff at the sorority house and going to the Keith Urban concert, so by the time Sunday rolled around, I just didn't feel like doing much. I was able to drag myself out into the 115 degree weather to make a quick run to the grocery store, which allowed me to gather everything I needed to make this dip. I thought it would be the prefect snack to munch on while spending a lazy afternoon on the couch.

This was really quick to throw together, and can definitely be altered to whatever spiciness level you prefer based on how many jalapenos you use. The original name for the dip was Chicken Enchilada Dip, which I found to be a little funny because there is no enchilada sauce involved! After tasting it, I decided that it tasted like the yummy filling inside of a chicken quesadilla, so I decided to rename it. I made it as originally written, but I think for the future, I am going to make one change to give it more of a dip consistency....add more cream cheese! This is excellent with tortilla chips, but it would work just as well spread inside a tortilla for an easy quesadilla party!

Chicken Quesadilla Dip

2 (8 oz. each) pkgs. cream cheese, softened (Original calls for 1 pkg., but I think 2 is better)

½ cup of mayonnaise (I used reduced fat))

4 c. shredded Cheddar cheese

1 (4 oz.) can diced green chile peppers

2 Tbsp. pickled jalapeno peppers, finely diced (I just chopped up some rings from a jar)

4 green onions, chopped

1 tsp. of Tony Chachere's (Green Can): Cajun Seasoning

1 tsp. of Garlic Powder

1 (10 oz.) can white meat chicken breast

Preheat oven to 350 degrees.

Thoroughly combine all ingredients in an oven safe casserole dish. Bake for 30 minutes until bubbly. Serve with tortilla chips.

Black and White Bean Dip

I am sure by now you are all aware of my love of beans, and I think I have mentioned once or twice my affinity for dips and how I even consider dip to be a meal in itself on certain occasions; so when you put the two together.....heaven! I have tried many different versions of bean dips, and I have a few favorites, but I am always willing to try out a new one.

I was going over to a family friend's house on 4th of July for a BBQ and some pool time and was in charge of bringing over an appetizer. I had seen this on a blog a few month's ago, and had been wanting to give it a try, so this was the perfect opportunity! This was very different from most beans dips I have made in the past because the beans are kept whole, but it was a delicious change of pace. My friend Karen especially liked it, but in the future, I think I need to add a bit more heat! I am thinking of omitting the fresh tomato and substituting with a can of drained Rotel tomatoes.

Black and White Bean Dip

From The Sister's Cafe

1 (15 oz.) can black beans, rinsed & drained
1 (15 oz.) can white beans, drained
1 (10 oz.) can shoepeg corn, drained
1 (7 oz.) can Herdez salsa verde
2 c. shredded Colby Jack cheese (I used Mexican blend)
4-6 chopped Roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste

Combine the beans and corn. Chop the tomatoes into chunks, squeezing out the liquid first. Mix in the tomatoes and remaining ingredients (save a little bit of cheese) to the bean and corn mixture. Spray a shallow baking dish (I used a glass 2 Qt. baking dish) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake at 350 degrees for 20 minutes until the cheese is melted and it is all warm and bubbly. Serve with tortilla chips.

Monterey Jack Salsa

As promised, here is another recipe from the BBQ. This was my favorite out of them all! I found this recipe on Recipezaar a few months ago, and altered it just a little bit. When I was putting it together, I was a bit skeptical of what the results would be, but it turned out fabulous! I think it helped that I mixed it up and let it refrigerate for about 3 hours before I served it; it gave it ample time for all the flavors to get to know each other! We ate this with tortilla chips, but I am sure it would be just as good with crackers or veggies. It may not look pretty in the bowl, but trust me, it is good!

Monterey Jack Salsa

adapted from Recipezaar

4 oz. can diced green chilies
4 oz. can chopped black olives
4 green onions, chopped
2 medium tomatoes, chopped
1/4 c. cilantro, chopped
1 c. Monterey Jack cheese, shredded
1/2 c. zesty Italian salad dressing

Mix all the ingredients together, and let let chill at least 2 hours before serving to "marry" the flavors! Serve with chips, veggies, crackers, etc.

Chili Cheese Dip

I may have mentioned this before, but I am a dip addict! Cold dips, hot dips, it doesn't matter, there is just something about dip that always makes me smile. I once told my friend Panda that I was going to open a restaurant and only serve dip...she loved the idea and we came up with the name Dunkz. I haven't copyrighted this yet, so be nice and don't steal it please! :)

Most people would consider dip to be the beginning of a meal, but not me, I love making a whole meal just out of a nice dip! One of the best things about dips is that they are usually really simple to put together, and you can let your mind run wild with the ingredients! This had been a really busy week for me, and I had not been home yet a night this week, I was looking forward to getting in some much needed couch time, but my stomach reminded me that I needed to have some dinner. I had some Thai leftovers in the fridge, but I just wasn't in the mood, so I decided to throw together this simple dip that I have made many times in the past. I usually make it with Turkey Chili, but I only had regular, it could even be made with veggie chili....see what I mean? The possibilities are endless!

Dip....it's whats for dinner!

Chili Cheese Dip

1 (8 oz.) pkg. cream cheese (I usually use light)
1 (15 oz.) can chili (Most people don't use the kind with beans, but I do!)
1 c. cheddar cheese, shredded

Place cream cheese in a microwave safe pie plate or baking dish. Microwave for 30 seconds to soften the cream cheese; once it is softened, spread evenly over the bottom of the dish. Spread chili on top of the cream cheese and sprinkle with cheese. Bake at 350 degrees for about 20 minutes, or until hot & bubbly. (For a quicker process, this can also be microwaved for about 2 - 3 minutes.)



Here is the side view of the layers before baking.....yummy!

Since it was just me, I ate it with Fritos Scoops, but you can always jazz it up and sprinkle with sliced black olives or green onions.

Mexican Dip

I had a few friends over for a barbecue yesterday, and this dip was the one everyone was talking about, so I figured that I would post it here in case anyone loses the copy that I gave them yesterday!! This recipe is from my Aunt Nancy, it is my cousin Jason's favorite dip, and at first bite...it became my favorite too!! One of the best things about it is how easy it is, and I almost always have all the ingredients on hand. When I lived in the dorms in college, I used to make this because it was something that I could make without a kitchen and my dorm mates thought it was fancy!

I don't have a picture for this, because honestly, it would not photgraph well....it looks like a giant messy blob.....but it is a yummy blob!

I usually serve with tortilla chips, but it is also really good with red bell pepper strips, celery, carrots or even Fritos....enjoy!

Mexican Dip

From Aunt Nancy

16 oz. sour cream (I use light)

1 pkg. Hidden Vally Ranch Fiesta Dip Mix

1 can (4 oz.) chopped black olives

1 can (4 oz.) diced green chilies

1 c. (or more to taste) grated cheddar cheese (sometimes I use Mexican blend)

Combine all ingredients and chill for at least an hour before serving!

Yes....it really is that simple!!

Tomorrow I will post on the brownies that I made for the party.

Recipes from Cinco de Mayo Week

This past week, I seemed to do a lot of cooking, and not a lot of blogging. I am not sure what my deal was, but I was at a barbecue yesterday and my friend Jess told me that I needed to put up some new recipes. So I figured I would share what I made during the week of Cinco de Mayo...and as you may have already guessed....the overall theme is Mexican!

Sopapilla Cheesecake Bars

Last Sunday I was in the mood for something sweet, and realized that I had all the ingredients on hand to make sopapilla cheesecake bars! I just love when no last minute store runs for one missing item are necessary. I had found this recipe a little over a year ago on Recipezaar, and I had been dying to try it out. I LOVE cheesecake....my birthday also happens to be National Cheesecake Day...so it was meant to be that I try these out! I couldn't wait for these to finish baking, the cinnamon aroma had filled my house, and had me drooling. Once I was finally able to dig in, I couldn't understand what took me so long to try these out!! They were so easy to make, but were a 10 on the tasty scale. These will definitely be making a repeat appearance, and I won't be waiting until Cinco de Mayo next year!

Sopapilla Cheesecake Bars

2 (8 oz) packages cream cheese
2 (8 oz)) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Pinch together seams and flatten.

Mix together the cream cheese, sugar and extract with an electric mixer, then spread over the crescent rolls.

Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes.

Store leftovers in the refrigerator, best served at room temperature.


Crockpot Refried Beans

As I am sure you can tell, I LOVE BEANS!!! I had been wanting to try making my own for some time now, so I figured it was a good time to try them, especially the recipe called for no pre-soaking! I found a few different recipes that I altered to my tastes, and while these were good, I still have some tinkering to do. Also, they are missing the one major element that makes them really good...which is lard....but at least these are healthy!

Crockpot Refried Beans
adapted from Coleen's Recipes

1 yellow onion (cut in half, but not chopped)
3 cups dry pinto beans, rinsed and sorted
2 tsp. salt
3 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1 tsp. garlic powder
2 oz. diced jalapenos (or you can use 2 (4 oz.) cans diced green chilies)
9 cups water
1/2 cup half and half or heavy cream

Put everything except the jalapenos and half & half in the crockpot. Cook on high for 8 hours until beans are tender. Drain. Put beans and jalapenos into a food processor and puree. Stream in a half & half until desired consistency.



Pollo Fundido Dip

Pollo Fundido is one of my all time favorite items at Mexican restaurants, so when I came across this recipe I knew I had to try it. I made this the same night that I made the beans, and turned into a very festive meal! It didn't have as much heat as I would have liked, which is probably because I used green chilies instead of jalapenos, next time I think I will kick it up a notch! If I was to serve this for a party, I would prepare as directed and then put into a crock pot to keep warm.


Pollo Fundido Dip
adapted from Taste of Home Community Pages


2 Tbsp. vegetable oil
2 medium chopped onions
2 (7 oz.) cans chopped green chilies or 1 (4oz.) can chopped jalapenos
1 tsp. salt
5 oz. can evaporated milk
1 cup grated white sharp cheddar cheese
1 cup grated Monterrey jack cheese (or pepperjack!)
8 oz. cooked chicken, chopped or shredded

Saute' the onion in the vegetable oil until soft. Add the green chilies and salt and cook until the liquid evaporates, about 5 minutes. Add the evaporated milk and simmer for 4 minutes until the sauce has thickened. Add the cheeses and chicken and continue cooking until heated through and the cheese has completely melted.

Serve with chips or veggies for dipping.



Fluffy Guacamole

I was asked to bring something to a barbecue that I was attending on Saturday. I was having a very lazy day, and didn't get into the shower until 3, and the barbecue started at 4. With no time to go to the store, I had to make do with what I had on hand. I had just received my new Healthy Cooking from Taste of Home Magazine, and found the perfect snack to bring. I used to hate anything that had to do with avocados up until about 2 years ago, it was so weird, one day I just felt that I need some guacamole, and I became hooked! My dad makes the best guacamole in the world, and while he has shown me how to do it, his always seems to taste better. I thought that this recipe sounded tasty for a barbecue and I was right, one of my friends couldn't stop eating it and asked me if I had put crack in it!! No, no crack....just some yummy goodness that will definitely make my regular rotation! (Sorry for the bad picture, we had polished off half of it before I remembered to take a picture!)

Fluffy Guacamole
Adapted from Healthy Cooking by Taste of Home (June/July 09)

2 medium ripe avocados, peeled and pitted
1 (8 oz.) pkg. light cream cheese
1 (4 oz.) can diced green chilies
1/2 medium onion
1 Tbsp. lemon juice
1 garlic clove, peeled
1/4 tsp. salt
2 plum tomatoes, seeded and chopped

Place onion and garlic in the food processor. Pulse until finely chopped. Add the remaining ingredients, except for the tomatoes, and process until blended. Stir in the tomatoes by hand. Serve with chips.