Mexican Dip

4 oz green chilis drained (small can)
4 oz jalapenos slices
1/3 c cilantro
1/3 c Mayo
1/3 c sour cream
1/3 c buttermilk
1/2 tsp minced garlic
1 pkg Ranch Dip Seasoning

Combine first 3 ingredients and chop really good,
Add remaining ingredients and mix well.

If you want it really spicy add more jalapenos. Serve with chips or veggies.

Store in refrigerator.

Zucchini Fritters

vegetable oil for frying...
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Dipping sauce:
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder

 Pour the vegetable oil in the skillet so that it's half an inch deep, turn the heat to medium.  In a large bowl, combine the zucchini, onion, and eggs. It will get all frothy.

Next, combine the flour, baking powder, 1/2 tsp. of chili powder, salt, and pepper in a small mixing bowl, stir to combine. To finish the batter, add the dry ingredients to the zucchini mixture and fold together until well blended.

To test the oil, dip a spoon into the batter then dip the spoon into the oil. Once the oil bubbles when it comes in contact with the batter, it's hot enough.

Drop the batter into the oil by the heaping tablespoon, frying about six fritters at a time. Cook for 2-3 minutes a side. Once the centers were firm, remove fritters from the oil and let them drain on a paper towel.

To make the dip, simply combined the prepared mayo, lime juice, and chili powder in a small bowl and whisk together until well blended.

Hot cheese dip

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small red onion, diced
◦Serve with Triscuits, Wheat Thins, or Frito’s Scoops for dipping or even Veggies


Instructions
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with chips or crackers

Chicken Enchilada Dip Roll-Ups

 2 - 8 oz. packages cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Cooked shredded chicken
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

  Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges 
 Roll and cut into slices

French Dip Crescent Rolls

French Dip Crescent Rolls!!
By: April's Little Family
Ingredients

 2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

Fresh Salsa

Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld

Pepperoni Rolls

 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce

Instructions:
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Brush with beaten egg.
Sprinkle with Parmesan, Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Baked Crab Rangoon

 1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups montery jack cheese, shredded

DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture in baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Tortilla Roll-Ups

1 package of flour tortillas - medium size
1 package of flavored cream cheese spread - I like sundried tomato or garden vegie
sliced ham and/or turkey - or what ever kind of meat you like
sliced cheese that goes with the meat selected
fresh spinich
sliced green or red peppers
olives - optional

Spread a thin layer of cream cheese over the tortilla. Add a couple of slices of meat and one or two slices of cheese. Add spinich and green peppers. Roll up and slice.

Hot Artichoke and Spinach Dip

From Pillsbury Fast Slow Cooker Cookbook
1 can 14 oz quartered artichoke hearts, drained, chopped
1 9 oz box frozen spinach, thawed, squeezed to drain
1 cup shredded Swiss cheese (4 oz)
1/2 cup mayonnaise or salad dressing
3/4 tsp garlic salt
1/4 tsp pepper
1 loaf (20 inch) baguette French bread cut into 40 slices
Tortilla Chips

1. In 1 to 1 1/2 quart slow cooker, mix all ingredients except bread and chips
2. Cover; cook on Low setting 2-4 hours. Serve dip with sliced bread and Tortilla Chips.