EASY CHEESY BEAN DIP
You probably have all of the ingredients in you pantry and fridge. Perfect appetizer for company or movie night.
1 can Bean dip
1 can Chopped green chilies (do not drain)
½ cup Chunky picante sauce
1 pkg. Grated cheese
Mix all ingredients together excluding the cheese. Microwave until heated; add cheese; microwave again until cheese is melted. Serve with Chips.
Corn and Black Bean Salsa
1 15 oz. cn Corn, drained
1 15 oz. cn Black beans, drained
1 15 oz. cn. Black-eyed peas, drained
3 Green onions, chopped
¼ C. Onion, finely chopped
1 med. Green pepper, chopped (optional)
1 lg. Tomato, chopped
1-2 Jalapenos, seeded and chopped
2 cloves Fresh minced garlic
½ C. Zesty Italian dressing
½ C. Salsa
Add ingredients in mixing bowl and stir. Refrigerate a few hours or over-night.
Serve with tortilla chips.
4 (10 oz.) boxed frozen spinach
Cooked and well drained
1 (3 oz.) and 1 (8 oz.) pkg. cream cheese soften
1 stick of butter, melted
SPINACH ARTICHOKE CASSEROLE
2 cans artichoke hearts, drained and quartered
3 tsp. lemon juice
1 tsp. seasoned salt
Drain spinach very well. Mix together cream cheese, butter, lemon juice and salt. Add spinach, mixing well. Place quartered artichoke hearts in the bottom of a 9 X 13 in. casserole dish. Cover with the spinach mixture. Cover with foil. Poke holes in the foil with a fork to allow steam to escape. Bake for 30 minutes at 350.
1 Box Cheerios 2 T. Tabasco
1 Box Crispix 1 T. Chili Powder
1 lg. pkg. Pretzels 1 T. Seasoned Salt
2 cans mixed nuts 2 T. Garlic Salt
Pecan halves 2 T. Worcestershire Sause
2 C. melted butter
Mix together cereals, pretzels and nuts in a large roaster pan. Add remaining ingredients and stir well. Cover and back at 250 for 2 hours, stirring every 30 minutes. Uncover last 30 minutes.
2 T. Tabasco
1 T. Chili Powder
1 T. Seasoned Salt
2 T. Garlic Salt
2 T. Worcestershire Sause