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Chili Con Queso

Recipe By: Rosanne Trumbull

Yield: 8-10 servings

Ingredients:

  • 1 large onion, chopped
  • 1 (4oz) can chopped green chiles
  • 1 cup chopped tomato
  • 3/4 – 1lb Monterey Jack cheese, cubed

Directions:

  1. Saute onion and chiles in 3T oleo until tender. Add tomatoes and cubed cheese. Melt slowly until warm.
  2. Serve with tortilla chips.

Cheese Dip

Recipe By: Isabel Kinney

Yield: 8 servings

Ingredients:

  • 8oz cream cheese
  • 1 small can crushes pineapple, well drained
  • 1T seasoned salt
  • 1T chopped onion
  • 1T chopped green pepper

Directions:

  1. Mix all ingredients. Top with Chopped nuts or parsley.
  2. Chill until serving time.

Caramel Apple Dip

Recipe By: Jody Myers

Yield: 12 servings

Ingredients:

  • 2 (8oz) packages of cream cheese
  • 1 1/2 cups brown sugar
  • 1 cup powdered sugar
  • 2T vanilla
  • 2T milk
  • 2T almond flavoring

Directions:

  1. Mix all ingredients and store in the refrigerator.
  2. Serve with apple slices. This makes a large recipe, can cut in half.

Artichoke Dip

Recipe By: Linda Cherry

Yield: 8 servings

Ingredients:

  • 1 (9oz) can artichoke¬†hearts in water
  • 3/4 cup mayonnaise
  • 1 cup parmesan cheese
  • 3oz cream cheese

Directions:

  1. Preheat oven to 350F.
  2. Drain artichoke hearts and cut into small pieces. Mix all ingredients together in a blender.
  3. Bake in a shallow dish for 30 minutes.
  4. Use warm as a dip or cold sliced on crakcers. Good with tortilla chips.