Salsa and Cheese Dip

Source: Better Homes and Gardens

Prep: 30 minutes
Chill: 1 hour

  • 1/4 cup fresh Italian parsley leaves
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon pistachio nuts
  • 1 green onion (white portion, only), cut up
  • 1 8-ounce carton dairy sour cream
  • 2 ounces queso fresco or farmer cheese, crumbled (1/2 cup)
  • 3 tablespoons bottled green salsa
  • Few drops bottled hot pepper sauce

In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.

In a small bowl stir together sour cream, queso fresco, salsa, and bottled hot pepper sauce. Stir in herb mixture. Cover and chill 1 to 2 hours or until serving time. To serve, spoon into serving bowl and top with whole pistachios. Makes about 1-1/2 cups.

Firecracker Coconut Dip

Source: Better Homes and Gardens

Start to Finish: 20 minutes

  • 1 8-oz. pkg. cream cheese, softened
  • 1 8-oz. carton dairy sour cream
  • 1/2 cup unsweetened coconut milk or cream of coconut
  • 1 to 2 Tbsp. wasabi paste or 2 Tbsp. prepared horseradish or Dijon-style mustard
  • 1 Tbsp. grated fresh ginger
  • 1 tsp. finely shredded lime peel
  • 3 Tbsp. lime juice
  • Raw vegetables such as sliced carrots, sugar snap peas, or sweet pepper strips

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed 30 seconds. Beat in sour cream, coconut milk or cream of coconut, wasabi paste, fresh ginger, lime peel, and lime juice until smooth.

Serve dip with carrots, sugar snap peas, sweet pepper strips, or other vegetables. Or serve with sesame sticks, grilled shrimp or pork, or spread on a hamburger. Makes 2-1/2 cups dip (about 20 servings).

Chipotle Chili Salsa

Source: Better Homes and Gardens

Prep: 55 minutes

  • 3 dried chipotle peppers or 3 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
  • 6 to 8 tomatillos or one 13-ounce can tomatillos, rinsed and drained
  • 1/4 cup chopped onion
  • 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt

Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.

Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.

Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.

Creamy Mexican Party Dip

  • 1 can (14.5 oz) stewed tomatoes, well drained
  • 1 pint (2 cups sour cream
  • 1 can (7 oz.) diced green chilies, drained
  • 1 package (1 oz.) Hidden Valley Ranch Dip Mix

Chop tomatoes.  Combine tomatoes, sour cream, green chilies and Party Dip mix.  Stir to blend.  Chill for at least 1 hour.  Enjoy with chips and vegetables.  Makes about 3 ½ cups. 

Spinach Dip

Source: Better Homes and Gardens

Prep: 25 minutes
Chill: 4 hours

  • 5 slices bacon
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 small onion, finely chopped (1/3 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon pepper
  • 3 cups chopped spinach leaves
  • 1 3-ounce package cream cheese, softened
  • 1/2 cup dairy sour cream
  • 2 tablespoons milk

Cook bacon in a large skillet until crisp. Drain bacon on paper towels; crumble four of the bacon slices and set aside. Crumble the remaining slice of bacon; cover and chill for garnish.

Remove drippings from pan. Add the olive oil to the pan. Add mushrooms, onion, and garlic. Cook over medium heat until mushrooms are tender. Stir in vinegar, mustard, and pepper. Stir in spinach; cook and stir for 30 seconds or until spinach is wilted. Add cream cheese, stirring until melted. Remove from heat. Stir in sour cream, the 2 tablespoons milk, and the four slices of crumbled bacon. Transfer to a serving bowl. Cover and chill for 4 to 36 hours.


Source: Better Homes and Gardens

Prep: 20 minutes
Chill: 4 hours
Roast: 25 minutes
Cool: 20 minutes
Stand: 20 minutes

  • 2-1/2 pounds roma tomatoes (about 15)
  • 3 fresh jalapeno peppers
  • 1 medium head garlic
  • 1 teaspoon salt
  • 2 medium white onions, finely chopped
  • 2/3 cup lightly packed cilantro leaves, snipped (1/4 cup)
  • 4 teaspoons cider vinegar
  • Tortilla chips

Core the tomatoes. Place in one side of a 15×10″ baking pan. Halve the jalapeno peppers. Remove stems and seeds. Place, cut side down, in the other side of baking pan with tomatoes. Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450 degree F oven for 25 minutes or until tomatoes are soft and pepper skins are charred. Cool.

Remove tomato skins. Press to remove garlic paste from individual cloves of garlic. Place garlic, jalapeno peppers, and salt in a food processor bowl or blender container. Cover and process or blend with a few pulses until finely chopped. Add half of the tomatoes; cover and process or blend with a few pulses until coarsely chopped. Transfer to a large mixing bowl. Add remaining tomatoes to food processor bowl or blender container; cover and process or blend with a few pulses until coarsely chopped. Stir into tomato mixture in bowl.

Stir onions, cilantro, and vinegar into tomato mixture until combined. Cover and chill several hours to blend flavors. Serve with tortilla chips. Makes about 4 cups.

My Guacamole Recipe

  • 2 avocados
  • 1 envelope of guacamole seasoning mix
  • Tomatoes, diced
  • Onions, diced
  • Jalapeno, diced

Mash the avocados until only small chunks remain.  Add seasoning and mix thoroughly.  Add vegetables last.  You can put in as many vegetables as you want to your desired taste. 

Pat’s Green Chili

  • 3 lbs pork roast cut into little pieces
  • 2 cups canned tomatoes
  • 2 lbs. mild chilies
  • 1 lb. hot chilies
  • Salt, pepper and garlic to taste

Before putting chilies in, take out seeds. Brown meat slowly. Add tomatoes, chilies, salt, pepper and garlic. Simmer slowly until meat is tender.  

Creole Shrimp Dip

  • 1 – 16 oz container sour cream
  • 1 – 4 1/4 oz can shrimp, drained and soaked
  • 1/3 cup cocktail sauce
  • 1/4 cup cut up green onion

In a small bowl, combine ingredients; mix well. Chill. Serve with assorted fresh vegetables, crackers or chips.

Crab Dip


  • 2 lg pkg cream cheese
  • 1/2 lb crab
  • 1 sm onion minced
  • 1/2 tsp lemon juice
  • Garlic salt to taste

Mix together and pat into dish.  Then combine:

  •  2 Tbs horse radish
  • 1 jar/bottle chili sauce
  • 1/2 tsp lemon juice
  • 2 Tbs salsa ranchero

Blend and spread on top of cheese.