Spinach Dip

From: ShanC104


1 cup Miracle Whip or Lt. mayo
1 cup sour cream
1 package Hidden Valley Ranch dip mix
1 package frozen chopped spinach (defrost and DRAIN
WELL)
1 Tsp. Spice Island Beau Monde (hard to find and I
don't use it all the time)
1 Tsp. Dill weed
1 Tsp. Parsley flakes

Mix and put in the fridge for at least a few hours if
not over night

I use pumpernickel bread to dip it in or I create a bread bowl.

Chicken Nachos

From: sunshine678

Ingredients:

1 Bag Baked Tostitos Scoops

1 Can Taco Bell Fat-Free Refried Beans

1 Large Chicken Breast

Lawrey's Baja Chipole Marinade

Pepper Jack Cheese

Fat Free Sour Cream

Directions:
1. Butterfly chicken breast and pound thin between sheets of wax paper. Marinade chicken for at least 30 minutes. Grill, preferably on an outdoor grill. And chop into small pieces.

2. Cover a baking sheet with Scoops. Put approx. 1/2 tbsp. of beans in each scoop, a few pieces of chicken and pepper jack cheese. Broil in oven until cheese is melted. Serve warm with Sour Cream for dipping.

I LOVE these!! They are great for tailgating, parties, etc. or just for dinner!! =)

Almost Guilt-free Buffalo Chicken Dip

From: bestmaid6

2 (5 ounce) cans chicken, drained and diced/pulled in to small pieces
2 (8 ounce) packages 1/3 fat cream cheese, softened
1 cup fat-free ranch dressing
3/4 cup red hot sauce

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 20 minutes or until heated through and bubbly

Serve hot with corn chips, fritos, potato chips or celery sticks.
Usually I don't like fat-free ranch, but mixing it with reduced fat cream cheese (way better than fat-free) and hot sauce helps cover up the weird taste.
Can be made in a crock-pot, too.

Spinach Artichoke Dip

From: Cnstarz

* 1 (14 ounce) can artichoke hearts, drained
* 1/3 cup grated Romano cheese
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon minced garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/3 cup heavy cream
* 1/2 cup sour cream
* 1 cup shredded mozzarella cheese


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Corn and Black Bean Dip

From: jasarah

1 can black beans
1 can shoepeg corn
1/2 red onion
Light Ranch salad dressing - about a cup?

Rinse, drain, and dry the beans and corn (so the ranch sticks to them). Mix in the onion and ranch dressing - and Voila!

I've never measured the ingredients, so a cup of dressing may be a bit much. I just do a little at a time, until it looks like it is just right.

Careful - because it's very addicting. :)

Stuffed Mushrooms

From: melissainabq

1 container spreadable cheese (ex. alouette)
medium to large mushrooms
bread crumbs

break the stem out of the mushroom caps
stuff with cheese
coat with breadcrumbs

Bake at 375 for about 15 minutes and then put under the broiler for about 5 minutes.

Southwest Dip

From: ShanC104

1 cup sour cream
1 block of cream cheese (softened)
1 small can green chilies, drained
1 medium size can corn kernals, drained
1 small red pepper, chopped
1 small can chopped black olives, drained
1 package ranch dressing mix

Mix it all together.

Cheese Crescent Triangles

Recipe:Cheese Crescent Triangles
From:hotamale

4 ounces tomato-basil feta cheese, finely crumbled
1 egg, well beaten
1 (8 ounce) can refrigerated crescent dinner rolls
1 tablespoon grated Parmesan cheese

Directions

1. Heat oven to 375 degrees F. In small bowl, mix feta cheese and 3 tablespoons of the beaten egg.
2. Do not unroll dough; separate long roll into 2 shorter rolls at center perforations. Unroll 1 roll until 1 rectangle can be separated from roll. Refrigerate remaining dough. Press dough into 7 1/2x5-inch rectangle, pressing diagonal perforations to seal. Cut rectangle into 6 (2 1/2-inch) squares.
3. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On un-greased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
4. Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
5. Bake 9 to 11 minutes or until golden brown. Serve warm.

Buffalo Chicken Dip

Recipe: Buffalo Chicken Dip
From: Shannanin

Ingredients:
3 chicken breasts
1 block of softened cream cheese
1 bottle of lite bleu cheese (I bought the brand Marie's that is in the
veggie aisle)
1/2 - 3/4 bottle of Buffalo Sauce (I used the brand Frank's), amount
depends on how hot you want it.
Shredded Cheddar cheese to sprinkle on top

Directions:
Boil the chicken breasts on med. low temp for 20 mins. The water should
be at a simmer.

When the chicken is ready it should be slightly tender so you canshred
it with a fork.

Once the chicken is shredded, add all the ingredients except the
cheddar and mix it all together.

Pour into a dish and bake for 20 min. or until the cheese has melted at
350 degrees.

Dolmades

Recipe: Dolmades
From: Jennrs

(I do not have the recipe in front of me, so I'm using my memory, which is what I usually do when I cook.) These are a staple food at our family gatherings. My grandmother is from Greece and Dolmades, along with Spanakopitas are 2 of her favorite Greek foods.

1 lb. ground beef
1 medium onion, chopped
1 -2 cans tomato paste
1/2 cup fresh mint (you can use dry, but, in my opinion it doesn't taste as good)
1/2 cup rice
juice from a lemon
Salt and pepper
1/4 cup olive oil
1 jar of grape leaves (can be found in most grocery stores)

Combine all ingredients through olive in oil in a large glass bowl. I like a lot of tomato paste and olive oil in mine (you can add more or take away some)

Spread a few grapeleaves out. Take meat mixture and pat together tablespoon size balls. Place the ball in the middle of a grape leave and fold the leaves over the mixture. Place the leaf, folded side down in a large boiling pot. Continue until all grape leaves are used.

Cover leaves with water and bring to boil(I always place a cut lemon in the water while it boils). Simmer for 25 minutes. Take out and enjoy!

Chicken Crescent Roll Ups

From: scrgl
Recipe: Chicken Crescent Roll Ups

This is a great recipe: Notice how much it makes, so it's a good idea to make just half unless you have lots of people to feed, really big appetites, or want to eat the same thing for the next week!

4-5 chicken breasts (skinned)
2 pkgs. crescent rolls (in refrigerator dairy section)
1 can cream of chicken soup
1- 2 cup Pkg Colby –Jack Shredded cheese
1/2 c. milk
Salt & Pepper
Cayenne Pepper
Granulated Garlic
Chopped Chives
1 (13x10 inch) baking dish
1 saucepan


Preheat oven to 350 degrees.

Boil chicken; cut up into small pieces. Mix cut chicken with 1 cup of shredded cheese.

Roll chicken into individual crescent rolls. All of the chicken mixture will not fit in the crescents, reserve remaining chicken.

In saucepan bring soup, remaining cheese and milk up to a temperature to melt cheese. Add to your taste, salt & pepper, cayenne pepper, garlic and chives. Pour the soup over rolls. Sprinkle remainder of chicken mixture around the soup covered rolls. Place in oven and bake until rolls are golden brown. About 15-30 minutes, depending on your preference for “color”. Sprinkle with shredded cheese when serving, if more cheese is desired.

Easy Spinach Dip

From: UTRachel84
Recipe: Easy Spinach Dip

1 pkg. (10 oz) frozen chopped spinach, thawed, drained
1 Cup of Mayo
1 cup of grated parmesan cheese
1 teaspoon garlic powder
1 can of mushroom pieces, drained

Mix all ingredients together and place in a 9-inch pie plate. Heat for 20 minutes at 350 degrees. I like it with tortilla chips :)

Oven-Roasted Herbed Vegetable Chips

From: Melissainabq
Recipe: Weight Watchers Oven-Roasted Herbed Vegetable Chips

POINTS® Value: 1
Servings: 4

Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

·4 sprays olive oil cooking spray
·1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
·1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
·2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
·2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
·1 tsp kosher salt, or to taste
·1 tsp fresh oregano, or to taste

·Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
·Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
·Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.

Notes:
Use a mandolin to evenly slice the vegetables if you have one.

To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.

Cheese Dip

From: Dmlaborde
Recipe: Cheese Dip

1 block of Velveeta cheese
1 can of diced tomatoes
1/2 roll of mild breakfast sausage
1/2 roll of hot breakfast sausage
some jalapeno peppers

1. Melt Velveeta cheese slowly by cutting it in cubes and putting a few in the microwave at a time.
2. Once melted spoon the cheese into a crockpot and keep it warm (and melted) at a medium to low setting.
3. Cook the breakfast sausage in a pan on the stove. You can combine the sausages if you want!
4. Drain the sausage once it's done cooking...when it's brown!
5. Place drained meat in the crockpot with melted cheese.
6. Open can of diced tomatoes and empty into crockpot.
7. Mix in as much peppers as you see fit!
8. Stir well and voila!

We eat it with the scoops Tostino's chips. Yum!

Grape Truffles

From: Bestmaid66
Recipe: Grape Truffles

Grape Truffles:
1 large bunch/bag of red seedless grapes
2 packages of 1/3 fat cream cheese, softened
1 cup crumbled blue cheese, softened
2 Tbls. red wine
Chopped pistachios
salt and pepper

1. Wash grapes and sort out the nasty ones (large, firm grapes work best)
2. Mix cream cheese, blue cheese and wine in a large bowl.
3. Season with salt and pepper to taste. Let cool for an hour.
4. Using two small spoons cover each grape with the cheese mixture. (this part can be tricky, but once you get the hang out it it flies by)
5. Cover each "truffle" in nuts (I like to put the nuts in a bowl and kind of twirl the truffle around in it)
6. Serve immediately or chill until needed (no longer than 2-3 hours, the nuts won't be crunchy)

Guacamole

From: SassyErika
Recipe: Guacamole

4 very soft Hass Avocados
1 ripe tomato
fresh cilantro
1/4 red onion
sour cream
1/2 lime
Salt to taste

Cut the avocadoes in half and scoop out the insides into a bowl. Save a couple of the pits. Mash the avocadoes with a fork until somewhat mashed. Cut the tomato up into small pieces according to your preference, try not to let too many of the watery inside part into the guac. Chop approximately 1/3 of the leafy part of the cilantro into super tiny pieces, and add to the bowl. Then chop about 1/4 of the red onion into very small pieces, and add. Add one large tablespoon of sour cream, and squeeze about 1/2 of the lime juice into the mixture, no need to try to squeeze every last drop. Mash with a fork until the desired consistency is reached, and add salt to taste. Once you're done reaching the flavor/consistency you want, add a couple of the pits to keep it from turning brown, and cover and refrigerate until you're ready to serve.

Also, you can make your own delicious tortilla chips at home. Just cut up corn tortillas to the desired size and fry. The key to making them crispy is to drain them very well.