Artichoke Parm Dip

8 oz cream cheese 
16oz Sour Cream
8oz Cream Cheese

2 cans (14 oz ea) quartered artichokes, drained and chopped

2 cups shredded mozzarella

1 1/2 cups grated Parmesan cheese

1 1/2 cups mayo

1/2 cup finely chopped onion

1/2 tsp dried oregano leaves

1/4 tsp garlic powder16 oz sour cream


Mix all ingredients in crock pot and cook until bubbly!

A new take on "Taco Dip"

Best Dip In The World

1 lb. hamburger meat

1 lb. Jimmy Dean sausage (hot or mild to taste)

2 cans Rotel (milder/regular/hotter to taste)

1 sm can diced black olives (drained)

1 sm can chopped green CHILIES (drained)

1 sm can diced mushrooms (drained)

5 lbs Velveeta (diced)

Brown meats and drain. Mix all ingredients in Crock-Pot. Cheese will usually melt within an hour or so.

Pizza Bites

Zucchini Pizza Bites
Servings: 1 • Serving Size: 4 pieces • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g   

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• Spray olive oil 
• 2 tbsp pizza sauce
• 1/4 cup part skim mozzarella
• salt and pepper

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Pumpkin Pie Dip

Pumpkin Pie DipServings: 12 • Size: 1/2 cup • Points+: 3 pts 
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g 

• 15 oz can pumpkin
• 3/4 cup brown sugar (Splenda would work too)
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice (or more to taste)
• 6 oz fat free Greek yogurt (I used Chiobani)
• 8 oz cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

Skinny Artichoke Dip

Skinny Artichoke Dip
Servings: 10 • Serving Size: 1/4 cup • Points+: 2 pts
Calories: 73.7 • Fat: 4.0 g • Carb: 4.8 g • Fiber: 0.7 g • Protein: 4.5 g 

• 13.75 oz artichoke hearts packed in water, drained
• 2 tbsp chopped shallots
• 1/4 cup fat free Greek yogurt
• 1/4 cup light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/2 cup (2 oz) shredded part skim mozzarella cheese
• salt and fresh pepper to taste
• 2 tbsp whole wheat bread crumbs
• olive oil spray

Preheat oven to 400°.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.

Cream Cheese Squares

A great Brunch idea! SO easy! 

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Pico de Gallo & Guac!

From PW

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• _____
• FOR THE GUACAMOLE:
• 3 whole Avacados
• Pico De Gallo
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Ultimate 7 layer dip

• 1 can (16oz) refried Beans
• 1 TBSP Tacon Seasoning Mix
• 1 cup sour cream
• 1 cup Salsa
• 1 cup shredded lettuce
• 1 cup Shredded Cheese
• 4 green onions, sliced
• 2 TBSP sliced black olives
• Chips

Mix beans and seasoning mix. Spread onto bottom of pie plate. Top with layers of all remaining ingredients except chips Refrigerate several hours or until chilled. Serve with chips.

Cranberry Pineapple Mini's

• 1 can (20oz) Dole Crushed Pineapple in juice, undrained
• 2 pkg (3 oz each) Jello raspberry Gelatin
• 1 can (16oz) whole cranberry sauce
• 2/3 cup Planters Walunt Pieces
• 1 Apple, chopped.

Drain pineapple, reserving the juice. Add water to juice to measure 2 1/2 cups. Pour into Saucepan. Bring to boil. Add to gelatin mixes in large bowl. stir 2 min until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2 inch muffin cups. Refrigerate 2 1/2 hours or until firm. remove liners and serve.

Creamy Crab and Red Pepper Spread

• 2 green onions, thinly sliced, divided
• 1 tub 8 oz Cream Cheese
• 1 can (6 oz) lump crabmeat, drained
• 1/2 cup Sharp Cheddar Cheese
• 1/2 Cup finely chopped red peppers
• 1 TBSP. Grey Poupon Dijon Mustard
• Ritz Crackers

Reserve 2 Tbsp onions, Mix remaining onions with all remaining ingredients except crackers. Cover. Refrigerate at least 1 hour. Sprinkle with reserved onions, serve with crackers.

Cheesy Spinach and Artichoke Dip

• 1 can 14 oz artichoke hearts, drained, finely chopped
• 1 pkg 10 oz frozen chopped spinach, thawed, drained
• 3/4 cup grated Parmesan Cheese
• 3/4 cup light Mayo
• 1/2 Cup Shredded Mozzarella cheese
• 1/2 tsp. garlic powder

Heat oven to 350 degrees F. Mix all ingredients; spoon into 9 inch quiche dish or pie plate. Bake 20 minutes or until heated through.

Another good one from Kraft!

Seasoned Crackers

Nothings rings in the holiday season like seasoned crackers! Its a HUGE tradition in my family, and a great accent to the potato soup recipe I just posted!

Seasoned crackers:

Stir 2 packages Hidden Valley Ranch dressing over 2 bags soup (aka: Oyster) crackers.

Mix:

• 1 cup oil
• 1 t. garlic powder
• 1 ½ t. lemon pepper
• 1 ½ dill weed, optional)
• 2 packages Hidden Valley Ranch dressing

Drizzle over crackers and shake.

Texas Caviar

I had this at the school Potluck last night, and got the recipe from our school secretary. The ingredients sound a bit crazy, but its VERY yummy. It's also very sweet tasting :)

Oh, and she served it with those Tostito scoops pictured above.

Texas Caviar

Combine:

• 1/2 cup oil
• 3/4 cup Apple Cider Vinegar
• 1 cup sugar
• 1/2 Tsp. Pepper

Bring to boil for 2 min. Set aside.

Combine:

• 1 can black eyed peas, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 cup chopped celery
• 1/2 to 1 cup chopped black olives
• 1 cup chopped green onions
• 1 small white onion, chopped

Add sauce and refrigerate. The longer it sets, the more flavorful it becomes. Enjoy!

Cucumber Garlic Dip

Another summer favorite! My mom introduced me to this recipe, and it is SO easy to make! And VERY tasty.

INGREDIENTS:

• 4 ounces cream cheese, softened

• 4 ounces sour cream

• 1/2 large cucumber, peeled and diced

• 1 clove garlic, minced

• 1/4 small onion, diced

• salt and pepper to taste

In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve

Shoepeg Corn Dip

This is a summertime favorite for my family! The most challenging part of this recipe is finding the Shoepeg corn - not all grocery stores carry it. I DO NOT suggest substituting regular yellow kernel corn, we've tried that and it definitely doesn't taste the same!

Shoepeg Corn Dip

INGREDIENTS:

1 (12-ounce) can shoepeg corn, drained

1 small can diced green chiles

1 cup (4 ounces) shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1 cup commercial sour cream

1/2 cup mayonnaise

1 to 2 tablespoons grated onion

fresh parsley sprigs (optional)

Combine first 6 ingredients; stir well. Chill several hours. Garnish with fresh parsley sprigs, if desired. Serve with taco chips or crackers.