Avocado Cilantro Lime Dressing

Serves 16
Ingredients
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

Instructions
1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Aunt Sandy's Clam Dip

16 oz sour cream
8 oz cream cheese
1 teasp garlic powder
1 teasp season salt (Lawry's)
1 1/2 teasp Tabasco
1 1/2 teasp lemon juice'
1 teasp Accent
1 sm can (6oz) minced clams (drained)

Mix all together and chill
Good with fritos, chips, or crackers

Warm Bean Dip

Saw this recipe here need to make this soon!http://www.thecountrycook.net/2011/01/warm-bean-dip-and-party-food-highlights.html


Ingredients:
2 cans (16 Oz) Refried Beans
1 can (10.5 Oz) Diced Tomatoes (see notes)
1 Tablespoon Taco Seasoning
4 cups Shredded Colby-jack Cheese (see notes)


Directions:
Preheat oven to 325F degrees.
Drain excess juice from tomatoes using a strainer.
In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.
Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.
Bake for 20-25 minutes until thoroughly heated through. Add remaining cheese on top of dip and bake for another 5 minutes until cheese is melted.
Serve warm with your favorite tortilla chips.


Cook’s Note: This is the basic recipe but you can definitely turn up the heat and flair with this. Use a can of tomatoes with diced green chiles (like Rotel) to turn up the heat or try using Pepper Jack cheese. Also, try spreading an 8 ounce block of softened cream cheese on the bottom of the dish first before spreading the bean dip on top. Throw in a small can of diced olives and you have a warm dip that is similar to a 7 layer dip. This dip still tastes great when it has cooled.

White Trash Dip

found this here...can't wait to try it!! http://mykitchenapron.blogspot.com/2011/08/white-trash-dip.html


White Trash Dip

1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes
Heat oven to 350 degrees.
Cook bacon. Crumble.
Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.
Spread mixture into a pie pan.
Cook for 20 minutes in a 250 degree oven.
Sprinkle with red pepper flakes.
Serve with chips.

White Bean Dip – 2 PointsPlus

White Bean Dip – 2 PointsPlus

Ingredients
6 large garlic cloves, unpeeled
1 cup white cannellini beans, rinsed and drained
1/4 cup finely chopped red bell pepper
3 scallions, minced
2 tablespoons FRESH lemon juice
2 teaspoons Olive Oil
1/2 tsp salt
1/8 tsp cayenne

Preheat oven to 400. Wrap garlic in foil and roast 30 minutes until very soft. Unwrap and cool. When cool enough to handle, squeeze garlic from skins and put in a food processor or blender. Add all remaining ingredients and puree. Transfer to a small bowl. Serve at once or refrigerate for up to 2 days.

Serving Size: 1/4 cup. 63 calories, 3g fat, 2 g fiber, 2g protein and 8g carbs

Fluffy Fruit Dip

1 8oz Cream Cheese softened
1 7oz jar marshmallow cream
1/2 tsp sugar
1/2 tsp vanilla

Mix everything together and serve with your favorite fruit.

You can also put a twist on this and use strawberry cream cheese and fold in 1 cup cool whip(after everything is mixed together well)

Joel’s Salsa (not my Joel)

from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/hubbys-salsa-and-my-guacamole/
1 can diced tomatoes
1 Jalapeno or Serrano chile, seeded and roughly chopped
1 handful chopped cilantro (however much you prefer- we like lots!)
juice of 1 or 2 limes, depending on how juicy they are
half an onion, roughly chopped
1 small garlic clove, roughly chopped
salt to taste (start with a teaspoon and go from there)
Tony Chacherie’s Cajun Seasoning, to taste (just a little)
1/2 teaspoon Cumin

Put all ingredients in the bowl of a food processor and pulse until everything is well mixed. Taste for seasoning and add extra seasoning or lime juice as needed. Refrigerate for at least 2-3 hours; overnight is best.

*This tastes fantastic with a couple of Chipotle Chilis in Adobo thrown in instead of the fresh Jalapeno – it adds a great smokey flavor!

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Cream Cheese Olive Spread

***you might want to make a double batch of this***
3 oz cream cheese
1/3 cup sliced green olive with pimentos
2 Tablespoons cream
1/4 cup finely diced celery
drop or two Tabasco
pinch of salt
Allow cream cheese to reach room temperature. Beat (with mixer) until fluffy. Add the cream and seasonings. Blend. Mix in olives and celery. Allow time to soften before eating, serve with crackers. Keeps at least 2 weeks in refrigerator.

Sausage Cream Cheese Rotel Dip

I found this recipe here... http://momandwife.com/2010/12/sausage-cream-cheese-rotel-dip/

Ingredients:
3 (8oz) blocks of Philadelphia Cream Cheese
1 can Rotel tomatoes
1 (16oz) Jimmy Dean Sausage

Directions:
Brown your sausage, drain.
Pour everything together in a crock pot or saucepan and heat through. Serve with tortilla chips, a baguette or whatever floats your boat. Keep warm while serving.

Braunschweiger Cracker Spread

1 lb. package Braunschweiger, softened
1 (8 oz.) cream cheese, softened
1 Tbsp. horseradish sauce (I used plain horseradish)
1 small onion, minced
1 Tbsp. Worcestershire sauce
Dash of garlic powder

Combine all ingredients well. Refrigerate for at least 2 hours before serving. Spread on Ritz crackers.

Deviled Egg Dip

• 5 large eggs
• 1/2 cup mayonnaise
• 1 tablespoons mustard
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste
• crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

Pizza Dip

1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.

Old Bay Hot Crab Dip

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-½ cups.

Chocolate Mousse Dip

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided


PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

use those synder honey pretzel sticks for dipping SOOOOOOO GOOD

SPICED CRANBERRY DIP

1 (8 oz.) pkg. cream cheese, softened
1/2 c. canned whole cranberry sauce
1/4 c. orange marmalade
1/8 tsp. cayenne pepper
1/4 c. slivered almonds, toated

Spread cheese on the bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper. Spoon over chese. Sprinkle wih almonds. Serve with Ritz crackers or small pumpernickel rounds.

CARAMALLOW DIP

4 c. mini marshmallows
25 caramels (Kraft)
1/2 c. sweetened condensed milk

Place ingredients in a large microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.

Speedy Homemade Salsa

Yield 4 servings


Ingredients

1 (14.5 ounce) can whole peeled tomatoes, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 1 tablespoon cider vinegar
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

White Mexican Cheese Dip

White Mexican Cheese Dip
If you want to know how to make Mexican white cheese dip, here is the easiest way possible.
It's good and it's easy. What more could you ask for?
Ingredients
• 1 pound Land O Lakes white American cheese, grated
• 1 can sliced green chiles or 4 roasted Anaheim chiles
Instructions
1. Melt the cheese over low heat in a heavy saucepan.
2. Add the chiles and heat through.

Southwest Bean Dip

2 tablespoons Taco Seasoning Mix
1 can Refried Beans
1/2 cup Sour Cream
3 Scallions
1 cup Grated Sharp Cheddar Cheese

Steps:
1.Combine all ingredients in a saucepan.
2.Stir occasionally over low heat until cheese melts.
3.Serve warm with taco chips