Olive Salsa
1 jar pimento-stuffed green olives (do not drain)
1 can black olives, drained
1 can diced tomatoes
1 medium purple onion, chopped
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2 to 3 cloves fresh garlic
Salt and pepper
1 tablespoon lemon juice
Place first 5 ingredients into food processor. Chop until minced. Stir in salt, pepper and lemon juice. Store in airtight container in refrigerator. Can be served immediately but tastes better after marinating for an hour or more. Serve chilled with nacho chips.
Magic Dip
¼ cup dill pickles, finely chopped
6 slices fried bacon, crumbled
¼ cup mayonnaise
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½ cup cream of pea soup
¼ teaspoon hot sauce
Sliced stuffed olives, for garnish
Combine pickles, bacon, mayonnaise, cream soup and hot sauce. Mix well. Garnish with olives. Serve with potato chips.
Olive-Walnut Dip
½ cup chopped walnuts
1 8-ounce package cream cheese, softened
3 green onions, thinly sliced, including tops
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10 green olives, chopped
2 teaspoons juice from olive jar
Toast walnuts on a cookie sheet in a 350-degree oven until lightly browned. Combine with remaining ingredients and chill at least one hour. Serve with Pepperidge Farm butterfly crackers or wheat crackers.
Cranberry Orange Dip
¼ cup chopped dried cranberries
¼ cup chopped pecans
1 8-ounce package cream cheese, softened
1 orange skin, grated
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3 tablespoons orange juice
1/8 teaspoon cinnamon
1 tablespoon sugar
Combine all ingredients and mix well. Chill. Serve with butter biscuits or milk chocolate cookies.
Spicy Tomato Dip
1 8-ounce package cream cheese, softened
½ to 1 cup sour cream
1 can Red Gold chili-ready tomato bits
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1 2¼-ounce can sliced black olives
¼ cup chopped green onions
1/8 to ¼ teaspoon cayenne pepper
½ to 1 teaspoon chili powder
Mix cream cheese and sour cream until smooth. Drain tomato bits and olives, then add to cream cheese mixture. Stir in green onions and seasonings. Refrigerate for at least one hour before serving. Serve with vegetables, crackers or tortilla chips. (Can adjust amount of sea-soning for degree of heat.)
Chocolate Chip Dip
1 8-ounce package cream cheese, softened
½ cup butter, softened
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¾ cup powdered sugar
2 tablespoons brown sugar
¼ teaspoon vanilla
¾ cup mini-semisweet chocolate chips
Blend ingredients together, and serve with graham cracker sticks.
Pretzel Dip
3 8-ounce packages cream cheese, softened
½ cup butter, melted
1 package ranch dip mix
¼ cup Parmesan cheese
Pepper to taste
Mix well, and serve with pretzels or chips.
Hot Chicken Dip
1½ to 2 cups cooked, chopped chicken
12 ounces cream cheese, softened
1½ cups shredded Cheddar cheese
½ cup sour cream
¼ cup chopped green onion tops
3 tablespoons chopped jalapeno peppers (3 to 4 whole peppers out of the jar)
1 teaspoon cumin
1 teaspoon chili power
½ teaspoon coriander
2 cloves of garlic, chopped
Mix all ingredients together, and pour into a glass pie pan. Bake at 350 degrees for about 35 to 40 minutes or until bubbly in the center. Serve with Fritos Scoops or Triscuits.
Buffalo Chicken Dip
3 12.5-ounce cans of chicken, drained
2 8-ounce packages cream cheese, softened
2 cups shredded Cheddar cheese
8 ounces blue cheese dressing
12 ounces Louisiana Red hot sauce
Combine ingredients, and pour into a baking dish. Bake at 350 degrees for about 35 min-utes.
Buffalo Chicken Dip
2 cans Tyson chicken
1 12-ounce bottle hot sauce
2 8-ounce packages cream cheese
1 16-ounce bottle ranch dressing
8 ounces Cheddar cheese, shredded
In a dish, shred the chicken with a fork, and add the hot sauce. In a saucepan combine cream cheese and ranch dressing, and warm over medium heat until cheese is melted. Pour this mixture over chicken. Bake, uncovered, at 350 degrees for 20 minutes. Spread cheddar cheese on top and bake 15 more minutes. Let stand for about 15 minutes.
Corn Dip
1 can shoepeg corn, drained
1 small onion, chopped
½ cup chopped jalapenos
½ cup mayonnaise
2/3 cup sour cream
2 cups shredded sharp cheese
Combine ingredients, and chill.
