Addictive Black Bean Dip, from Gael

Addictive Black Bean Dip, from Gael

From an online list I am on. The woman says: "it is my favorite dip ever. It is sort of like crack, so if you have any sort of addictive personality, steer clear. I've warned you. The lime and cilantro make it."

2 1/4 cups of black beans, rinsed and drained
3/4 tsp salt
1 T canola oil
4 large garlic cloves, minced
1 medium jalapeno, minced
2 T fresh lime juice
2 T minced fresh cilantro
1 tsp chili powder
1/2 cup salsa
cayenne
2 green onions, thinly sliced
1/2 cup grated cheddar

Puree the beans with salt and 1/4 cup of water

Preheat the oven to 400.

Heat the oil over medium heat. Saute the garlic and jalapeno just until tender, about 3 minutes.

Remove from heat, and stir in beans, lime juice, cilantro, chili powder, salsa, cayenne to taste, and half the green onion.

Spoon the dip into a 1 quart baking dish, and top with grated cheese. Bake for 20 minutes.

Garnish with remaining green onions and serve with chips.

Pan-Fried Onion Dip, from Gael

Pan-Fried Onion Dip, from Gael

2 yellow onions, chopped

1/4 cup olive oil

4 tbsp butter

cayenne, to taste

salt and pepper, to taste
4 ounces cream cheese

1/4 cup mayo

1/4 sour cream

Saute/pan-fry onions in a mixture of olive oil, butter and seasonings.

Cook over med-high heat for 10 min., then lower the heat a bit and cook until caramelized. Cool onion mixture.

Combine cream cheese, mayo and sour cream with cooled onions.Season to taste. Serve with chips/pita bread/veggies.

Apple Pie Dip, from Gael

Apple Pie Dip, from Gael

8 ounces cream cheese, softened
3/4 cup of brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla

Cream together and serve with slices of Granny Smith apples and graham crackers.

Dip, from Ceil

Dip, from Ceil

From Mom's recipe box, dated 1977-1978

1 cup sour cream
1 cup Hellman's dressing
1 teaspoon seasoned salt
1 tablespoon dill
1 teaspoon parsley flakes
1 teaspoon onion flakes

Texas Caviar, from Clio

Texas Caviar, from Clio

Veggie Mixture:
1 can pinto beans
1 can black eye peas
1 can shoepeg corn-
1 large jar pimento
1-2 tbsp jalapeno peppers chopped (I use canned)
1 cup chopped bell pepper (red/orange) I use green/yellow too
1 cup chopped celery
1/2 cup chopped onion-(I prefer sweet onion-Vidalia)
(cilantro if you have it on hand)

Dressing--boil until dissolved:
3/4 cup oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt and pepper

Bring the dressing ingredients to a boil. Then combine dressing and veggie mixture and cool in refrigerator for 6 hours. Prior to serving I strain off the dressing so the mixture is not as runny. Serve with Scoop Fritos or Tostitos.

Spinach Dip, from Anne

Spinach Dip, from Anne

1 can water chestnuts -- chopped
2 cups sour cream
2 cups spinach blend
2 boxes frozen spinach -- drained, chopped
2 packages Knorr vegetable soup mix
1 onion – chopped (can use green onions)

Mix all together. Serve in hollowed out bread loaf with middle of loaf for dipping.

Joby’s Salsa, from Rob’s Aunt Joby

Joby’s Salsa, from Rob’s Aunt Joby

Delicious fresh salsa from Rob’s Aunt Joby in Phoenix (“Joby” is short for “Joan, baby!”)

5 large tomatoes, diced
2 bunches green onions, finely chopped
7 ounces Ortega green chiles, diced
3/4 small can El Pato Mexican hot style tomato sauce (or any brand)
16 ounces regular tomato sauce
juice of 1/4 lemon
1 teaspoon garlic salt
no salt and pepper
teaspoon oregano
teaspoon sugar
touch seasoned salt if want

Mix it all together. Voila!

Artichoke Dip, from Gael

Artichoke Dip, from Gael

Gael’s friend Ann Simerson gave her this recipe on New Year’s Eve, 2000. It’s always a hit at parties and there’s never any left. By the end of the night, people are scooping it up with their fingers!

1 c mayo
8 oz cream cheese
14 oz can artichokes, drained and chopped
1 1/4 c grated Parmesan cheese (not canned)
2 cloves garlic, minced (I substitute a little garlic powder)
Baguette slices, pita bread, etc for dipping/spreading

Mix all ingredients together, saving ¼ c Parmesan for the top. Bake at 350 for 30-45 minutes or until top is golden and center is warm. Serve with toasted bread of some kind, although tortilla chips will work, too.

Anne’s Favorite Olive Dip, from Anne

Anne’s Favorite Olive Dip, from Anne

Can be a dip or a spread, Anne says

1 8 oz. pkg cream cheese (can use light – but not no fat)
1 jar “Roka” cheese (usually found in the refrigerator section by the cheese spreads)
1 small jar green olives, diced
chopped onions – optional

Beat it all together – add milk to get the consistency you want – thinner if used as a chip dip, thicker if used as a cracker spread