SPINACH AND ARTICHOKE DIP

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INGREDIENTS:
8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

PROCEDURE:
Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.

Cheesy Roasted Red Pepper Dip

7-12 oz jar roasted red peppers, diced
4 cups Pepper Jack cheese, grated
8 oz cream cheese, softened (low fat is OK)
3/4 cup mayonnaise
2 T onion, minced
3 garlic cloves
1 tbl dijon mustard (Gub prefers it without)

1. Mix together. Bake at 350 degrees for 30-45 minutes depending on the baking dish.

Recipe courtesy of Our Best Bites.

Gloria Nelson's Salsa

1/2 bushel tomatoes
5 yellow or red peppers
8 Anaheim pepers
6 larges garlic cloves
2 tsp paprika
1 cup vinegar
1/4 cup salt
6 green bell peppers
6-8 jalapeno peppers
1 quart chooped celery
5 cayenne peppers
2/4 cup sugar (or less)
2 tbl black pepper
4 tsp cumin

1. Scald tomatoes and peel skins off. Cut tomatoes in half or quarters. Cook in large pot adding all the ingredients. Boil about 3 hours or as thick as you want. Stir often so it won't stick. Put salsa in pint jars.l Seal and cold pack for 25 minutes. Cool before storing on shelf.

Crock Pot Bean Dip

1 large can chili
8 ounces cream cheese
1 can green chilies (optional)
1 package taco seasoning
1 large can refried beans
1 small package Velveeta cheese
1 can enchilada sauce

1. Put all ingredients in Crock Pot and warm through. Serve with tortilla chips.

PF Chang's Lettuce Wraps

SPECIAL SAUCE: (refrigerate)

• ¼ cup sugar
• 2 Tbls ketchup
• ½ cup water
• 1 Tbls lemon juice
• 2 Tbls soy sauce
• 1/8 tsp sesame oil
• 2 Tbls rice vinegar

STIR-FRY:

• ½ tsp rice vinegar
• 2/3 cup canned straw mushrooms, minced
• 2 Tbls soy sauce
• 3 Tbls chopped green onion
• 2 Tbls dark brown sugar
• 1 tsp minced garlic (1 clove)
• 3 Tbls vegetable oil
• Fried rice noodles (Mai Fun)
• 1 cup water chestnuts, minced
• 2 Chicken breasts, cooked & chopped

HOT SAUCE:

• 2 tsp water
• 1-3 tsp garlic chili paste
• 1 Tbls Chinese Hot Mustard

1. Heat & cook the stir-fry ingredients. Serve the chicken on a dish lined with fried rice noodles. Make lettuce cups by slicing head of iceberg lettuce through the middle; pull off the outside of slice. Dip in special sauce and/or hot sauce.

Crockpot Sausage Dip

• 2 lbs Italian sausage, browned (1 hot + 1 mild makes for a perfect spice level)
• 1 onion, diced
• 1 can green chillies
• 1 can sliced olives
• 1 (8 ounce) package cream cheese
• 1 pint sour cream

1. Mix together. Cook on low in crock pot for 8-10 hours. Serve over crackers, tortilla chips, or bread.

Spinach & Artichoke Dip

• 16 ounces cream cheese
• 14 ounces marinated artichoke hearts, drained
• 10 ounces frozen spinach, thawed and drained
• 1 cup Parmesan cheese, grated
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 3 garlic cloves

1. Mix together all ingredients.

2. Bake for 20 minutes at 400 degrees. Cook until golden around edges and light golden on the top.