Yummy Salsa

** We buy the Diced tomatoes that already have the lime juice 

and cilantro in it...good time saver.  We  use one of those and one regular can of diced tomatoes, so we don't add extra lime juice or cilantro.

Black Bean and Corn Salsa

1 can corn, drained

1 can black beans, drained

1 green pepper, chopped

1 red onion, chopped (or yellow onion)

1/2 bunch cilantro, chopped

2 can Diced tomatoes

2 tsp.  lime juice

1-2 avocados, chopped

1/2 bottle Italian dressing (add more if you want)

1/2 tsp minced garlic

1/2 tsp salt

1 tsp pepper

Guacamole Salsa

{recipe from} frosted bake shop

Guacamole Salsa

1 lb. tomatillos (or more if you want it thinner)

1 jalapeno pepper (or more if you like it spicy)

1/3 bunch cilantro

1 thick slice of onion

1 garlic clove

1 avocado

1 tsp. salt

Peel and wash the tomatillos - they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. Follow with the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

That is it! I was told it lasts for about a week in the fridge. I did notice that it thickens up in the fridge, so if you want it thinner grab a couple more tomatillos to mix in again. Super easy and so good!!

Hot Southwest Bean Dip

{Recipe from} The Sister's Cafe

Hot Southwest Bean Dip
1 LB sausage
1 med onion
1 tsp garlic salt
1-7oz can green chili salsa (Salsa Verde)
2 Tb sliced black olives (I never measure-just sprinkle on top)
1 cup Monterey Jack cheese
1/4 tsp hot pepper sauce
1-30oz can refried beans
1 small can chopped green chilis
1 cup sour cream
1-2 green onions, sliced
1 cup cheddar cheese
1-2 avocados, chunked

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives. Bake at 350 for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with torilla chips. Yum!

Avocado Bean Dip

Mmm....doesn't that sound good! Especially with my Chicken Burritos tonight!

Avodaco Bean Dip

{recipe courtesy of} Melanie at The Sisters' Cafe

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (I leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Dill Dip

This is my Grandma's yummy dip and the key ingredient is the Bon Appetit....

Dill Dip

1 c. sour cream
1 1/2 tsp. dill weed
1 T. minced onion
1/2 c. mayo
1 1/2 tsp. Bon Appetit
1 T. dried parsley
Mix above ingredients together. Chill for about 1/2 hour before serving. Serve with vegetables.

Other dips that would be so yummy on this New Years EVE......
Avocado dip
Cookie dough dip
Toffee Apple dip

and some new ones I haven't tried that sound so yummy....
Corn avocado salsa
"V"Dip

Bread Dips

I saw this on Good Things Utah today and......uh YUM! They did a Savory Italian dip and a Sweet Toffee Dip. I think these would be delicious and a meal all by themselves.....They served these with delicious breads....I have also had this toffee dip as an apple dip...SO GOOD!

GO HERE for this deliciousness!

Avocado Dip

I had this at Bunko the other night and WOW it is good and so simple!

Avocado Dip

2 c. mayo

2 c. sour cream

3 avocados, peeled and diced

1 TB minced onion, crushed in your hand

1 1/2 tsp. lemon juice (I tossed the diced avocados in the lemon juice to keep them from going brown???)

Serve with veggies and chips....SOO yummy!

Corn Avocado Salsa

CORN & AVOCADO SALSA

{recipe & pic from} beckyhiggins.com

1 can white corn, drained

1 can black-eyed peas, drained

1/2 bunch green onion, chopped

1/2 bunch cilantro, chopped

4 med. tomatoes, chopped

3 avocados, chopped

1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight

Mandarin Orange Salsa

Mandarin Orange Salsa

~I got this recipe from SIL Kim and it is suprisingly yummy! It sounds weird....it looks weird, but trust me everyone who says that...ends up liking it!

2 cans (11 oz) mandarin oranges, drain & half
1 1/2 cups finely chopped red onions
2 cups seeded and chopped tomatoes
1 tbsp. Knorr chicken flavor bouillon
1/3 cups lime juice

COOKIE DOUGH DIP

Cookie dough dip

Ingredients:
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
Directions:
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
*Serve with Nilla wafers or graham crackers. I think it would be good with the cinnamon ones.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up

OG Alfredo

OLIVE GARDEN ALFREDO
1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder
Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles or just dip yummy breadsticks in it!

"V" Dip

{thanks to at home redesigns}

8-ounce package of cream cheese

8-ounce container of sour cream

1 bottle of salsa (any kind, any heat, any size)

8-ounce package of shredded Monterey Jack cheese (or any Mexican blend)With electric hand mixer, combine cream cheese, sour cream and salsa until (relatively) smooth. Fold in shredded cheese.Bake at 350 degrees for 45 minutes or so.Serve with nacho chips.Stand back as crowd attacks the dip.Suggestion: Wait until after your guests try this to tell them the name...