Delicious 5 Layer Greek Hummus Dip

This is my new favorite dip. Ever.

Layer one on top of the other:

Hummus
Cucumbers (any kind will do, but hothouse cucumbers are de-lish)
Chopped de-seeded tomatoes
Chopped kalamata olives
Feta cheese (Optional. I like to omit this.)

Serve with Toasted Pita, Baked Pita Chips, or (my favorite) Baked Lentil Chips. Or grab a spoon and dig in. Mmmmmm.

*Photo courtesy of Holly Badurek

Southwestern Egg Rolls

1 1/2 cans black beans
1/2 C corn (frozen, but thawed)
1/4 C red onion, chopped very fine
2 avocados, cubed in small pieces
1/2 C red bell pepper, chopped very fine
1/2 C Jalepino, chopped very fine (less if you don't want to big of a bite)
1/2 tsp pepper
1/2 tsp chile powder
1/2 tsp garlic powder
2 chicken breasts, grilled then cubed into small pieces
6 oz. colby jack cheese

mix all ingredients together into mixing bowl. Add chicken and cheese and mix together. Put mixture into egg rolls and deep fry for 2-3 minutes or until they are brown. Slice in half and serve with Avocado- Ranch Dipping Sauce. This recipe yields 30 egg rolls.

Avocado- Ranch Dipping Sauce

1/4 C smashed, fresh avocado
1/4 C mayonnaise
1/4 C sour cream
1 Tbls buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

Mix all together and chill.

Super yummy. Enjoy!

Beefy Cheese Ball

(totally,directly taken from Armour-star.com)

I never thought I would use horseradish! But this is a very nice cheese ball, and I use the low-fat cream cheese and it's softer, but just as yummy, and easier to spread.

Ingredients

• 1 2.25-oz. jar ARMOUR® STAR SLICED DRIED BEEF, rinsed, finely chopped
• 1 8-oz. pkg. cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp. horseradish
• Assorted crackers

Combine 1/4 cup dried beef, cream cheese, sour cream, Parmesan cheese and horseradish, blending thoroughly. Refrigerate mixture 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve as an appetizer with crackers.

If you have never used this beef in a jar before, be sure to remember to rinse with very warm water, then drain before chopping and using in recipes.

makes 1 appetizer ball

Stuffed Mushrooms

1 lb large mushrooms, cleaned, remove stems
1 cube butter with garlic powder
8 oz cream cheese
3 chopped green onions
1 3/4 cup Parmesan cheese
1/4 cup grated cheddar cheese

Melt 1 cube of butter and add garlic powder. Mix cream cheese, onions, Parmesan cheese, and cheddar cheese. Stuff mixture into mushroom stem hole. Dip all mushrooms into garlic butter. Bake at 300 for 10-15 minutes. Then broil until brown. (I didn't think I needed the whole cube of butter. Next time I'm going to start with a half a cube and add more if that isn't enough. I had too much left over and hated to waste it. ) Enjoy! They are super yummy.

Chicken Enchilada Dip

This recipe is so easy to make and so good. I ended up heating it in a pan on the stove over medium-low heat until everything was heated through.

2 cups shredded cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup shredded cheddar cheese

1 can 5 oz. evaporated milk

1/2 cup chopped celery

1/3 cup finely chopped onion

1 can 4 oz. chopped green chilies

1 envelope taco seasoning

Tortilla chips

In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. Yield: 3 cups.

Nacho Cheese Sauce

I found the basic recipe for this sauce on the internet. But I added to it and the result is below:

3 tbsp butter
2 tbsp corn starch
1 can evaporated milk
2 oz cream cheese (cubed)
2 cups shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1 small can/bottle salsa or pico de gallo
paprika - enough for flavor

Melt butter and cornstarch over medium heat in a sauce pan. Sitr. When butter melted add milk and cream cheese. Stir until cheese melted and sauce incorporated. Then add shredded cheeses and stir until melted. Remove from heat. Add salsa/pico de gallo and paprika. Serve with chips.

Buffalo Chicken Dip

This taste just like buffalo wings without the mess. My family can't get enough of it. We hope you enjoy it too. (It is spicy.)

2 big cans of chicken
1 cup ranch dressing
2 cups shredded jack cheese
2 blocks cream cheese
1 small bottle (6 oz) of Frank's hot sauce

Combine and heat in crock pot. Serve with chips.

hints: I have just boiled a chicken breast and cut into small pieces. Also I just combined and heated on the stove and then after it was hot put it in small bowls for my family to eat out of. Yes, you put the whole bottle of hot sauce in. We hope you enjoy!

Easiest Artichoke dip ever

14 oz. can of artichokes (packed in water, not oil)
2 cups of freshly grated Parmesan cheese, split
1/2 cup of mayonaise (or, if you're like me and puke at the thought of Mayo, use Plain Greek Style Yogurt)
Salt and pepper

Mix Artichokes, 1 cup cheese, and Mayo in microwave safe dish. Microwave until hot.

Pour mixture into bake-safe pan. Put remaining 1/2 of cheese on top. Broil until toasty.

Mmmmm then you can eat with pitas, pita chips, or just tortilla chips. YUMMY!

If you want a spinach-artichoke dip, just add thawed and drained spinach (like, from the freezer section).

Baked Potato Skins

We made this recipe found on Allrecipes.com and loved it! Kyle declared that this is the only way he will eat potatoes.

4 large baking potatoes, baked
3 Tbsp vegetable oil
1 Tbsp parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream - optional
4 green onions, sliced - optional

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a parchment covered baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle cheese and bacon inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Mini Hamburgers

One of our favorite foods to make for the Super Bowl is mini hamburgers. We use my mom, Shari Price's homemade hamburger buns recipe from the family cookbook (let me know if you need me to post it too) to make mini buns with a small circle cookie cutter. We then fry mini hamburger patties and add cheese (cut with the same small circle cookie cutter used for the buns), a slice of pickle, a red onion ring, and a slice of cherry tomato. Then add a fancy toothpick to hold them all together. That step alone will dress up ordinary party food! They're not filling unless you eat 20 but they are fun and cute. I figure they're a perfect food for both men and women, because men love a good hamburger and women love anything cute and mini, so everyone wins. And that's what we want, right . . . everyone happy! Shane gets an honorary mention along with a posted photo because he helped me make them for our Super Bowl party in Oregon. A warning . . . they seemed to take forever!! So plan ahead. Make them during the warmup to the preparation to the pregame show . . . if there is such a thing.

Caramel Apple Dip

(you might say "what?" when you read that it has skor bits in it, but it really is so good!)

8 oz. cream cheese
1/2 c. brown sugar
1 t. vanilla
1/4 c. white sugar
1 c. skor bits

Beat together cream cheese with sugars. Add vanilla. Stir in skor bits. Serve with apples.

Spinach & Artichoke Dip

1/8 cup butter
1/2 of a 10 oz. pkg. of frozen chopped spinach (partially thawed)
1/2 of a 14 oz. can of artichoke hearts, drained and chopped
1 8 oz. pkg. cream cheese
1 16 oz. container sour cream
1/2 cup Parmesan cheese
garlic salt to taste

Melt butter. Stir in spinach and artichokes. Cook until tender, about 5 min. Mix in sour cream and cream cheese. Stir in Parmesan cheese and garlic salt. Cook until thickened, 10-15 minutes.

Raspberry-Lemon Fruit Dip

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait Original lemon burst yogurt

Assorted fresh fruit pieces or Berries

Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt. Serve dip with fruit.

Avocado Boats

I just made these for the first time yesterday, and they were so good. It is another Rachael Ray, 30 min. meals recipe.
Avocado Boats
3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling (I think this could be optional.)
2 small Roma tomatoes, seeded and chopped
2 scallions, chopped
salt

Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with tomatoes and serve.

Black Bean Dip

This is not really a fresh salsa recipe, but it is fantastic none the less. I was a little skeptical at first, but it is so tasty. This recipe comes from Debbie Thornhill, a lady in my ward.

Debbie Thornhills Black Bean Dip

1 pint black beans, rinsed

1 can corn, drained

1 bottle salsa (cannery)

1 bunch cilantro, chopped

Mix together & serve with tortilla chips

Fresh Tomato Salsa

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving. Makes 3 1/2 cups.

Betty Crocker Recipe