Spinach & Artichoke Dip (Hot or Cold)

*Photo note: I made this for Easter for just my husband & me, so I only filled the bowl with half of the dip created by this recipe.  The full recipe will fill the bread bowl appropriately.

Adapted from allrecipes.com

• 
  
• 1 8oz package cream cheese
• 1 cup sour cream
• 1 (1 ounce) package ranch-style dip mix
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
• 1 cup grated Parmesan cheese (optional)
• 
  
• Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.
• 
  
• Before serving, Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.

To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with bread cubes.

Jalapeno Popper Dip

from allrecipes.com

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

French bread

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

Microwave on High until hot, about 3 minutes. Serve with warm french bread.

Turkey Queso

1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/4 cup milk
1 can Rotel, drained
1 cup turkey, cubed
diced jalapenos, optional
salt
tortilla chips

Combine soup, milk, Rotel & turkey in a sauce pan over medium heat until warm.  Add jalapenos & salt to taste.  Serve warm with chips.

We added 2 tablespoons of canned jalapenos after taking out 2 little cups of queso for the kids.  It was spicy, but not over the top.  Add jalapenos slowly.

Cranberry Sauce

 from allrecipes.com

12 ounces cranberries

6 ounces unsweetened apple juice concentrate

Sugar or Splenda if desired

In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. If the recipe isn't sweet enough for you, add sugar or Splenda only one tablespoon at a time to avoid over sweetening.

Simple Hummus

from King Arthur Flour

15- to 20-ounce can chickpeas or garbanzo beans, drained, liquid saved

3 to 9 cloves garlic, peeled

1/4 to 1/2 teaspoon salt, to taste

3/4 teaspoon ground cumin

3 to 5 tablespoons olive oil; or a combination of olive oil and reserved liquid from the beans

Place the drained chickpeas, garlic, salt, and cumin in the work bowl of a food processor. Process until the beans are very finely chopped. With the machine running, drizzle in the oil. If necessary, drizzle in just enough of the reserved chickpea liquid to make the mixture smooth. Remove from the processor, and refrigerate in a covered container until ready to serve. Garnish with a sprig of fresh parsley, if desired.

I sprinkled a little paprika to add some color :) We love to eat this with carrots, celery, bell pepper or pitas. So easy and so yummy!

Hot Fudge Sauce

Adapted from allrecipes.com

1 cup butter
2/3 cup unsweetened cocoa powder
3 cups white sugar
pinch of salt
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Combine butter, cocoa, sugar, salt and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

Black Bean & Avocado Salsa

From: Leigh Ann Torres

1 can black beans, drained
8oz container of pico de gallo (in the grocery store produce section)
1 large avocado, chopped

In a large bowl combine all ingredients & enjoy.

This is awesome with chips, nachos and on tacos...so yummy!!

Avocado Ranch Sauce

From: Hungry Girl

1 tbsp. avocado
2 tbsp. fat-free sour cream
1/2 tsp. dry ranch dip mix
1 tbsp. diced tomato
dash pepper (or more, to taste)

Combine the sour cream, avocado, and Hidden Valley Dips Mix in a small bowl -- stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve!

Shown pictured with the Southwestern Egg Rolls...yummy!!!

Tableside Guacomole

This recipe was inspired by the table side guac at the Iron Cactus...yumm!!

1 Large Haas Avocado
1/4 small onion finely chopped
1 medium jalapeno pepper chopped (membranes and seeds removed)
1 medium orange
1/2 small lime
salt & pepper

Cut the avocado in half length wise. Carefully, but firmly, tap the seed with your knife in order to embed it in the seed. Then, gently twist the knife to pop the seed out. Scoop out the avocado into a small bowl and mash with a fork. Add the onions and jalapeno.

To maximize the amount of juice in the orange, roll it back and forth on a counter with the palm of your hand, pressing firmly down. Cut the orange in half and squeeze the juice from both halves into the bowl and then add the juice from the 1/2 lime. Mash all ingredients together with a fork until well blended and to the consistency of your liking. Salt and pepper to taste.

The heat from a jalapeno pepper is in the membrane and seeds. With this part removed, the pepper adds lots of flavor, but not heat...don't be afraid :) Use within 24 hours. If you plan to make the guacamole ahead, reserve the avocado pit and add to bowl to keep from browning.

You can also add some chopped tomato. We are not a tomato loving family so we opt to leave it out :)

Super Easy Hummus

1 can garbanzo beans/chickpeas
1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon crushed red peppers


In a food processor, blend all ingredients together until smooth and creamy.
Serve with pita bread, pita chips, or veggies. Store in a airtight container for up to three days.

Nothing fancy here, just a very basic hummus that is a great, quick and satisfying option for busy mamas :)

Delish Spinach Dip

8 oz Sour cream
1 block cream cheese
1 packet ranch dressing mix (powder)
1 package frozen chopped spinach
1 red bell pepper chopped
1 small can water chestnuts diced

Defrost spinach and remove moisture with cheese cloth or paper towels. Mix sour cream, cream cheese until completely smooth. And ranch dressing until well blended. Add spinach and mix. By Stir in bell pepper and water chestnuts by hand. Place in an air tight container and refrigerate for at least 1 hr (best if over night). Serve with crackers or whatever your heart desires (We love it with the wheat thins - the big ones if you can find them).

Yummy and a total party hit! You can even make it light or fat free by using fat free or light sour cream and cream cheese. I have actually never made it with the full fat stuff and I always get rave reviews!