Hot Artichoke Dip Makes 4 cups

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2 14oz jars marinated artichoke hearts (drained)
2c grated parmesan cheese
1 c mayonaise
1 c sour cream
1 t Tobasco sauce
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Finely chop artichoke hearts. Place in bowl & stir in rest of ing.
Turn into 4 cup dish Bake 45 min at 300 or until brown and bubbly.
Serve warm. Can be made ahead and refrigerated for 24 hrs before baking.

MEXICAN BLACK BEAN DIP

2 CUPS BLACK BEANS
6 CLOVES GARLIC, SLICED
8 OUNCES CREAM CHEESE, ROOM TEMPERATURE
1 CUP LEMON JUICE
½ CUP CHOPPED FRESH CILANTRO
1 TABLESPOON CAYENNE
1 TABLESPOON CHILI POWER
1 TABLESPOON CUMIN
SALT TO TASTE
2 CUPS SHREDDED CHEDDAR CHEESE
2 BUNCHES GREEN ONIONS, CHOPPED
3 TOMATOES, SEEDED AND CHOPPED
1 CUP BLACK OLIVES, CHOPPED
1 TOMATO ROSE
GOURMET RED AND BLUE CHILI TORTILLA CHIPS

Rinse black beans in colander. Place beans in large pot
with lid and cover with water 2 inches over top of beans.
Add sliced garlic. Let beans soak for 1 hour. Place pot
over medium heat on stove and cook, covered, until beans
are soft, about 1 ½ hours. Drain beans and transfer to food
processor.

You may need to do this step in batches. Puree beans and
garlic until smooth. Blend in cream cheese, cilantro, chili
powder, cayenne pepper, and salt to taste. May be
refrigerated up to 3 days.

Spread mixture on serving platter. Top with cheese, green
onions, tomatoes, black olives, and garnish center with
tomato rose and tortilla chips. Refrigerate if not serving
immediately. Serve within 6 hours.

Chili con Queso

1/2 cup chopped onion
1 1/2 teaspoon onion flakes
2 tablespoons water
14 1/2 ounces can stewed tomatoes, undrained
4 oz.canned chopped green chiles
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon (more if desired) hot pepper sauce
1/2 cup shredded Monterey Jack cheese
8 ounces cream cheese

Combine onion, garlic flakes, and water in medium saucepan; cook over medium heat until onion is tender and water has evaporated. Stir in tomatoes, chiles, chili powder, salt, and hot sauce. Cook until hot, stirring occasionally. Add cheeses and heat until melted, stirring constantly. Serve hot.

Roasted Red Pepper Hummus

• 3 cups drained chickpeas, canned (save 2 tbps of juice for addition below, plus set aside a few tbsps of chickpeas for garnish)
• 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)* (set aside 1 tbsp for garnish)
• 3/4 tsp minced garlic
• 1/4-1/2 tsp salt
• 1/4 tsp crushed red pepper
• 2 tbsp chickpea juice
• 4 to 6 tbsp lemon juice, to taste (I used 5 tbsps)
• 4 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/8 tsp ground black pepper
• 1/4 tsp onion powder
• 1/4 teaspoon sweet paprika
* To Roast the Pepper
Place a fresh red pepper on the grill. Turn the grill to high heat and allow pepper to cook, rotating at 6-7 minutes, so that both sides are blackened. Remove pepper from grill and place into brown paper bag. This allows the moisture to lift the skin so that you can easily remove it. After 5-8 minutes, remove pepper from bag and skin, seed, and chop it, and add to recipe.
Directions
In the a blender or the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the blender/processor along with the crushed red pepper, chickpea juice, lemon juice, olive oil, cumin, onion powder, and pepper and blend until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding additional lemon juice or salt, if necessary, to taste.
Transfer to a wide shallow bowl for serving and top with chickpea and red pepper garnish, as well as, a sprinkle of crushed red pepper and paprika. Serve at room temperature, with veggies, pita bread, or pita chips for dipping.


Nutritional Info
16 servings = per serving
Calories: 84
Fat: 4 g
Carbs: 10 g
Protein: 3 g

Layered Mexican Dip

1 small can refried beans
½ pkg. taco seasoning
½ t. cumin

2 c. Monterrey Jack cheese, grated

2-3 ripe avacodos

~ ¼ t. lime juice
½ of one whole jalapeno
1 chopped dtomatoe
½ chopped onion
Dash cumin
Diced olives

Grated sharp cheddar cheese

Sour Cream

Garnish: pimento, etc.

Mix different groups and make layers. Serve with tortilla chips.

Sausage Dip

1lb Jimmy Dean Regular Sausage
1 green bell pepper chopped
3-4 Large tomatoes
1- 4 oz can diced green chilies
8 oz cream cheese
16 0z sour cream

Brown sausage, sauté green pepper.  (I saute the peppers in the browning sausage).  Drain sausage oil, if necessary.  add chilies, cream cheese, sour cream, and tomatoes.
Serve warm with tortilla chips

Carol’s Clam Dip

(this is a double batch………. It always disappears fast though)

1 can minced clams
1 can diced clams ( for more texture)
2 - 8 oz. cream cheese
2 Tbsp. horseradish (or to taste)
1 to 2 tsp. Worcestershire sauce (or to taste)
Garlic powder (or garlic salt) to taste
Squeeze of lemon juice

Drain clams and set aside some of the juice for thinning if necessary. Combine all ingredients and mix well. Adjust consistency with clam juice if necessary. Serve with potato chips. (thin, original chips seem to be the very best with this dip)  Yum!

Artichoke Dip

1 c. mozzarella
1 c. parmesan, grated
1 c. mayonnaise
2 cans chopped artichokes (not marinated)
Garlic salt or powder (a shot or to taste)

Mix. Bake at 350° for 20 minutes. Serve with water crackers

Maybe try chopped water chestnuts.