Dill Dip

My friend Barb at work let me borrow her most favorite cookbook and I found this recipe and had all the ingredients on hand to make it so I thought I'd give it a try. I took it to work and got a thumbs up from everyone who tried it so I will definitely be making this again and again!

Dill Dip

2/3 c Mayonaise
2/3 c Sour Cream
1 tsp Beau Monde Seasoning
1 tsp Dill Weed
1 tsp Parsley Flakes
1 tsp Onion Flakes

Mix all together and let sit 1-2 hours. 
Serve with crackers, pretzils or fresh
vegetables.
 

Crisp Cucumber Salsa

This recipe was found on Pinterest by my friend Shannon who made it and raved about it so of course I had to try it and it is FANTASTIC!! I did not have reduced fat sour cream so I used full fat and it was really good! 

Crisp Cucumber Salsa
Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Veggie Pizza

I got this recipe from my friend Barb and it's the best Veggie Pizza that I have tasted so far!

Veggie Pizza

2 pkg crescent rolls

Press into a jelly roll pan and bake at 350 degrees for 10-12 mins.
Cool completely

2 8oz cream cheese
3/4 c Hellman's Mayo
1/4 c milk
1 tsp garlic salt
2 tsp dill weed

Mix together and spread onto cooled crescent rolls.
Top with:

Grated carrots
Brocolli
Cauliflower
Black Olives
Celery
Green/yellow/red/orange Peppers
Raddishes

What ever else you like for veggies. Cut into squares and serve!

Neiman Marcus Dip

I know this isn't the best photo but this dip is AWESOME!! It is very easy and you probably already have all the ingredients in your fridge already. This can be whipped up fast and it is great when guests drop in and you need something quickly! I didn't have a jar of bacon bits but I did have regular bacon so I cooked up that really crisp and used that instead.

Neiman Marcus Dip

5 - 6 green onions

 8 oz. cheddar cheese, shredded

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits

1 pkg. slivered almonds

Chop the green onions.

Shred the cheddar cheese.

Mix the onions, cheese, mayo, bacon bits,

 and slivered almonds together.

Chill for a couple hours.

Serve with Ritz crackers or corn chips.

Cranberry Feta Pinwheels

My niece, Gina, made these pinwheels for Christmas and they were very good and she said they were very easy to make as well. She used green spinach tortilla to make them look even more festive.

Cranberry Feta Pinwheels  

Ingredients

• 1 carton (8 ounces) whipped cream cheese, softened
• 1 cup (8 ounces) crumbled feta cheese
• 1/4 cup chopped green onions
• 1 package (5 ounces) dried cranberries
• 4 flour tortillas (10 inches)

Directions

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices. Yield: 40 appetizers.

Fiesta Dip

This is a recipe that one of my friends brought to an scrapbooking weekend and it is fantastic! She served this warm in a small crock pot with tortilla chips and we couldn't stop eating it is so very addicting!

Fiesta Dip

8 oz. pkg. cream cheese, softened
16 oz. container sour cream
11 oz. can sweet yellow and white corn, drained
15 oz. can black beans, drained and rinsed
10 oz. can diced tomatoes with green chiles, drained
1 1/2 Tbsp. salsa seasoning mix (I used taco seasoning)
2 c. shredded sharp Cheddar cheese
tortilla chips


In a large bowl, mix all ingredients.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.

Olive Cheese Bread

This recipe comes from the Pioneer Woman. I absolutely love to watch her show on the Food channel and have made many recipes of hers and they never fail!

Olive Cheese Bread

1 loaf French bread
6 oz jar of green olives, chopped
6 oz can of black olives, chopped
2 green onion, chopped
1/2 c mayonaise
1 stick softened butter
3/4 lb. shredded Montery Jack cheese

Slice bread into two long halves.
Mix all together and spread onto french bread halves.
Bake at 325 degrees for 20-25 mins.

This can be made into a dip and serve it with crackers or toasted baguettes

Raspberry Cheese Spread

I found this recipe on a blog called Mish Mash, which is more of a stamping blog then a cooking blog. She had this recipe along with a photo of it and it looked amazing. I copied this photo off of her blog so you could see just how great this really looked. The best part of all it not only looks great but tastes great too!

Now Doesn't that look fabulous? It really is just that good it's a must try!!

Raspberry Cheese Spread

4 ounces cream cheese, softened
1 c mayo
2 c shredded mozzarella cheese
2 c shredded cheddar cheese
3 green onions, finely chopped
1 c chopped pecans
1/4 c seedless raspberry preserves

In a small mixing bowl, beat cream cheese and mayo until blended. Beat
in the cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined
9 inch round dish. Refrigerate until set, about an 1 hour. Invert onto a
serving plate; spread with preserves. Serve with crackers.

Note: the 1/4 c preserves is a little skimpy go ahead and add more so that
you ensure that each scoop gets some raspberry goodness!

Texas Caviar

Here's a recipe that gets better the longer it sits, so make it a couple of days in advance.

Texas Caviar

1 can black beans
1 can pinto beans
1 can whole kernel corn
drain, rinse and then add
1 green, red or orange pepper, diced
1-2 seeded, diced jalapeno
2 stalks celery, diced
1 c red onion, diced

In a sauce pan add
1/2 c oil
1/2 c cider vinegar
1/2 c sugar

Cool and pour over mix.

This keeps 2 weeks refrigerated. Server with tostitos
or freetos chips.

Pickle Dip Two Ways!

I first had this recipe when my friend Liz brought this in to work and thought "Now why didn't I think about this?" I have struggled making those pickle roll ups for years and not very successful at it I may add. Whoever thought about doing this was BRILLIANT!!!

Pickle Dip

1 8 oz pkg cream cheese, softened
2 pkgs ham, diced
2-3 dill pickles, diced
a little dill pickle juice to moisten

Mix all ingredients. Serve with crackers. You can use all light
ingredients.

Here is another version of the Pickle Dip that is really good too!


Mr. Hatfield Pickle Dip

1 c sour cream
1 8 oz cream cheese, softened
2 pkgs dried beef, minced
2-3 dill pickle spears, diced
1 Tbsp Worcestershire sauce
Black Pepper, garlic powder and season salt to taste

Mix all ingredients and serve with firm crackers.
You can use all light ingredients with this too.

Olive Pecan Dip

This dip is CRAZY good! My friend Jo brought this to work for a pot luck and everyone loved it.

Olive Pecan Dip

1 8oz pkg cream cheese
1 c mayo
2 tbsp olive juice
1 c chopped salad olives
1/2 c chopped pecans

Mix all together and chill. Serve with wheat thins

Jo says that you will want to make a double batch
because every time she has made this she ends up
quickly putting together another batch because it
goes very quickly!!

Chocolate Chip Cookie Dough Dip

This is FANTASTIC! I have been seeing this dip on Pinterest and it looked really good but I always thought it would be sugar overload. I was right but it is the kind of sugar load you just want to dive in head first.

Chocolate Chip Cookie Dough Dip

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 1/2 teaspoon vanilla extract 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers.

Double Bacon Cheeseburger Dip

I found this recipe on Pinterest and it comes from a blog called Closet Cooking. I made this and took it to work and everyone really liked it. I served it with a baguette but next time I will toast the baguette first.

Double Bacon Cheeseburger Dip

Ingredients

1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Directions

Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish.
Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Pineapple Salsa for Chicken

I have been trying to loose weight so I have been coming up with some great low calorie recipes to keep me on track and this is one that I absolutely love. I have been eating this on chicken but it would taste great on ham and also with cinnamon tortilla chips.




I don't have any specific amounts for these ingredients just add what you think you'll like.

Pineapple Salsa

Fresh pineapple, cut into small cubes
Red pepper, diced
Onion, diced
Cilantro, chopped
Kosher Salt
Lime Juice

Mix all together and let chill before serving. WW 0 pts per serving

Pizza Dip

We had a pot luck at work and I wanted to bring something different so I found this recipe blog surfing. It is very easy and very good. Everyone at work loved it and almost licked the plate clean!!!

Pizza Dip

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup Parmesan, grated
1 cup pizza sauce
1/2 cup mozzarella, shredded/grated
1/4 cup Parmesan, grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions
1.Mix the cream cheese, sour cream mayonnaise, mozzarella and Parmesan and spread it across the bottom of a pie plate.
2.Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3.Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown, about 20 minutes.

Serve with baguette slices.

Cheesey Garlic Bread

I got this recipe from a blog that I follow called Cooking Up North and I have made
several of her recipes and they are all terrific! She is an awesome cook and also a great stamp artist! I made this recipe and Dave and I both couldn't get enough of it!

Cheesy Garlic Bread

3 1/2 c grated cheddar cheese
3/4 c grated Monterrey jack cheese
1/2 c mayonnaise
4 Chopped green onions
1 loaf of french bread
dash of salt

Mix all together and set aside. Cut your bread in half the long way and spread with a mixture of 1 stick of butter and 2 cloves of minced garlic. Spread cheese mixture on top of butter mixutre and bake 10 mins at 425 degrees until cheese is melted.

Holiday Cranberry Chutney

I made this for all my work friends and managers this year for Christmas. It was very easy to do and very festive as well. I put it in little jars and decorated the lids with some punched snowflakes. I highly recommend this for your next holiday get together.

Holiday Cranberry Chutney

1 12 oz pkg fresh cranberries
1 1/4 c sugar
3/4 c water
1 lg cooking apple, chopped finely
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

In a sauce pan combine all ingredients; bring to a boil, stirring constantly.
Reduce heat, simmer for 15-20 mins or until apple is tender and mixture
thickens. Cool completely. Store in the refrigerator.

Serve this with pork or as a an appetizer serve over a block of cream cheese
and with crackers.

Dave's Artichoke Salsa Dip

This is FANTASTIC and another very easy recipe but it makes a lot so you might want to cut this in half or even in thirds. This was served at the country club where Dave used to work and club members loved it too!

Dave's Artichoke Salsa Dip

24 oz cream cheese
3 cups mayo
3 cups salsa
3 cans artichokes, drained and rough chopped
1 1/2 cups Parmesan cheese

Mix all together and put into a oven safe dish. Cover with plastic wrap and then cover with foil, making sure all the plastic wrap is under the foil. Bake, yes with the plastic wrap and don't worry it won't melt, for 1 hour at 350 degrees. Remove foil and plastic wrap and continue to bake until it is bubbly and golden. Serve with bagel chips, pita chips or sliced and toasted baguette.

Cranberry Jalapeno Salsa

This is AWESOME and so stinkin easy to make if you have a food processor. It is very festive looking and everyone will love the sweet and spicy flavor!

Cranberry Jalapeno Salsa

INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, half seeded
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When you are ready to serve put a block of cream cheese on your plate and pour half over and serve with crackers.

This makes a lot so take half to your party and keep half for yourself!

Chickpea Garlic Dip

My man Dave always makes the best appetizers but at Thanksgiving he wasn't feeling all that well and at the last minute told me he wasn't making anything. Now I had about an hour before our guests were to arrive for appetizers and drinks so I had to scramble. I got out the lap top and came across this recipe from a blog called Kitchen Simplicity and this is simplicity at it's best! You know by now I am a hummus freak but this one has to be added to my top 5! This also makes a GREAT sandwich spread so if you have any leftovers, try it on your next sandwich.

Chickpea Garlic Dip

I found 4 cloves of garlic quite overwhelming so I would start with two and add more to taste.
•1 can (19 oz) chickpeas, drained (reserving 2 tablespoons of liquid)
•1/2 cup mayonnaise
•2-4 garlic cloves, peeled
•1 tablespoon lemon juice
•1/2 teaspoon ground cumin

Place all ingredients in a food processor and process until smooth. I did not need the reserved Tbsp of liquid but if yours is not spreadable, add the extra liquid. Serve this with pita chips, tortilla chips or fresh veggies.

Makes: 2 cups