Yummy Queso Dip

This is a simple dip. You can make it on the stove or in the crockpot. All up to you. I like to do it in the crockpot and keep it on warm once it is done.

Ingredients:

10-1/4 oz. can cream of mushroom condensed soup

16 oz. Velveeta cheese

12 oz. cooked ground sausage. Any kind is good. Italian or breakfast both work.

16 oz. jar of your favorite salsa

On top of stove, or in a crockpot, combine the soup and Velveeta. When cheese is melted add the cooked and crumbled sausage.
Stir til combined and add your salsa. Mix well and heat through.

Best served warm. Great with tortilla chips.


Enjoy!

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Last year's Q-  Chicken Quesadillas

If you have seen this before, yes it is a repost. I wasn't able to get want I needed for my original Q recipe.

Southwestern Dip

This dip is super easy to make. Just put everything into a bowl and stir. There ya go.

Ingredients:

1-1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 cup shredded cheddar cheese
1(4 oz.) can chopped green chilies, drained or 1/4 cup chopped fresh chili

In a bowl add the sour cream, mayonnaise, and spices.
Stir thoroughly.
Mix in the chilies and cheese.
Chill for 2-4 hours in the fridge to blend the flavors.

Serve with tortilla chips.

Makes a little over 2 cups dip.

Chipotle Dip

This is a great dip this is definitely not for the tame of heart. If you have ever eaten chipotle peppers, you will realize this dip has a pretty good kick to it.
Chipotles are red smoked jalapenos. They have good heat with a smoky flavor.

I eat this mostly with tortilla chips, but I also use it as a topping for my chicken sandwiches.

If you can't find ground chipotle pepper, Penzey's Spices is a great place to find it.


Ingredients:

2 cups sour cream
1 cup mayonnaise
1-2 Tablespoons chipotle powder
4 teaspoons garlic powder
1 teaspoon salt
1/3 cup lime juice

In a medium-small bowl, mix all of the ingredients.
Start off with the lesser amount of chipotle powder and add more if you want.
For best flavor, cover and refrigerate for at least 2 hours before serving.

Makes about 3 cups dip.

Chunky Salsa

This is my recipe for canned salsa. I make fresh salsa as along as I have tomatoes and peppers growing in the garden. But, when winter comes I need salsa in my pantry.
Ready 6 pint jars for canning. You can also get pint size freezer containers instead.
You will also need a water bath canner for canning.

Ingredients:
20 medium size tomatoes- or enough to get 14 cups, chopped
3-1/3 cups seeded and chopped peppers - a mix of jalapeno and bell or Anaheim
2 cups coarsely chopped onions
1/2 cup chopped fresh cilantro or parsley- you can also use 1/4 cup dried
1/2 cup vinegar
5 cloves garlic, chopped finely
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper


Peel and seed the tomatoes. Chop and place in a colander to drain for 30 minutes to an hour.
Place the tomatoes in a dutch oven, probably about 5 quart size.
Bring to a boil and reduce heat.
Simmer, uncovered about an hour til thick and chunky. Stir frequently.
The juicier the tomatoes, the longer it will take to thicken up.
While, the tomatoes are cooking down, chop the onions, peppers, cilantro, and garlic.
Put that into a large bowl and add the vinegar, sugar, salt, and pepper.
When the tomatoes are ready add the pepper mixture.
Return mixture to boiling.
Remove from heat and ladle into the prepared jars.
Seal.
Process in the water bath canner for 35 minutes.
If you prefer, ladle the salsa into freezer containers and freeze for up to a year.

You will get 5 or 6 pints.

If you want mild, use 3 cups bell or Anaheim and 1/3 cup jalapeno.
If you want medium, use half one kind and half the other.
If you want hot, use 3 cups jalapeno and 1/3 cup Anaheim.
Serranos are also good in this salsa.
 

Definitely Not From The Store French Onion Dip

I love French Onion Dip. I think just about everyone does.It seems that way, anyway.
Here is a yummy recipe for a French Onion Dip that is worlds away from the kind you buy at the store.
It is so good!
If you want to cut the fat use fat free mayonnaise and sour cream.

Ingredients:


2-1/2 cups sour cream

1 cup mayonnaise

1/4 cup chopped onion- choose a mild such as yellow or even green onions.

a 1.4 oz. package dry French onion soup mix

1/2 teaspoon dried minced onion

Mix all the ingredients together.
Chill until serving.

You will get a nice bowl of dip that should see you through a bag of chips.

Spicy Black Bean Dip

This is a very flavorful dip. It is not too spicy, but it does have a slight kick.

But the longer it sits it the fridge, the less the kick there is.

Ingredients for step one:

2 cups black beans

6 cups or more water

1 medium onion, chopped

1 Tbs. garlic powder

2 Tbs. salt

Put all the ingredients in a large pot and cook on a simmer for 2-3 hours until beans are tender.

Ingredients for finishing the dip:

1 jalapeno pepper, minced

1 small onion, chopped

1 Tbs. fresh chopped garlic

1 cup sour cream

1 tsp. cumin

When beans are tender, add to the bowl of a food processor or jar of a blender. Leave liquid behind. Puree the beans. Add the rest of the ingredients and puree until smooth.

You may need to scrape down the sides a few times.

Taste and add salt and pepper if you think it needs it.

Tastes great, but you may want to chill before serving.

If you want it spicier, add more than one pepper.

Chicken Enchilada Dip

This dip is to die for. Serve it with tortilla chips and it tastes just like you are eating chicken enchiladas.
It is a hot dip. I hope you enjoy.

Preheat the oven to 350 degrees F/ 175 C.

Ingredients:

1 pound boneless, skinless chicken meat
1-8oz package softened cream cheese
1 cup mayonnaise
2 cups shredded cheddar cheese OR cheddar/jack cheese
1 teaspoon ground cumin
1- 4 oz can diced green chili pepper- you can also use half of a fresh Anaheim chili
1 Jalapeno OR Serrano pepper, finely chopped- optional

Bake chicken in oven for about 20 minutes or until done. Take out, cool and shred or cube.
In a mixing bowl add all of the ingredients and blend well.
Transfer the mixture to a baking dish. A 2 quart casserole works really well.
Bake uncovered for 30 minutes. It will be bubbly and the edges will be golden.

BLT Ranch Dip

This is a dip for snack crackers. It is very addictive. This is the time of year that is perfect for making this dip. The tomatoes are in season and oh so yummy.
It doesn't have lettuce like the L would imply, but it's so good, who cares?

Ingredients:
1 Tablespoon Ranch dressing mix
1 Tablespoon water
1 cup sour cream
1/2 cup mayonnaise
1 pound bacon, cooked and crumbled- don't forget to let it drain
2 cups chopped tomatoes- about 2-3 tomatoes

Mix dressing mix and water in a bowl and let it stand for a few minutes. Add the sour cream and mayonnaise and blend well. Add the crumbled bacon and the chopped tomatoes. Chill until serving.

Shrimp Dip

This is a very simple dip that has great flavor. My friend Jacque shared this with me. Serve with snack crackers.

Ingredients:

1 4-1/2 oz can tiny shrimp or 4 oz of frozen salad shrimp
2 cups shredded cheddar cheese
3 green onions, chopped- tops and all
1 cup mayonnaise

Drain canned shrimp and mash with a fork. If using frozen, thaw and chop finely in a food processor. Add the rest of the ingredients and chill until serving. If you don't have green onions, use about 1/4 cup chopped onion.

Fresh Salsa

It is that time of year for many of us. Time to start thinking about making that first batch of fresh salsa.
There is nothing to it.

Ingredients:
2 medium size ripe tomatoes
1 small white onion- You will need about 1/4 cup.
3-5 Serrano peppers- You can substitute jalapenos to get the same heat.
1 large clove garlic
A dozen or so sprigs of fresh cilantro
1-1/2 teaspoon lime juice
3/4 teaspoon salt

To prepare the onion, chop finely and put in a strainer and rinse under cold water.
Chop all the vegetables as finely as you can get them. Scoop into a bowl and add the lime juice and salt.
Stir and let meld for a few minutes before eating.

Yummy Queso Dip

This is a simple dip. You can make it on the stove or in the crockpot. All up to you. I like to do it in the crockpot and keep it on warm once it is done.

Ingredients:

10-1/4 oz. can cream of mushroom condensed soup

16 oz. Velveeta cheese

12 oz. cooked ground sausage. Any kind is good. Italian or breakfast both work.

16 oz. jar of your favorite salsa

On top of stove, or in a crockpot, combine the soup and Velveeta. When cheese is melted add the cooked and crumbled sausage.
Stir til combined and add your salsa. Mix well and heat through.

Best served warm.Great with tortilla chips.

Enjoy!