Feta Dip

Recipe from: Clover Lane

Ingredients:
olive oil
1 block (1#) of feta cheese
3 Roma tomatoes
1 bunch of green onions
1 French baguette
Greek Seasoning (Cavender's)
1 large platter

Directions:
1. Wet the platter generously with olive oil.
2. Dice green onions and tomatoes.
3. Place diced onions and tomatoes on the olive oil.
4. Crumble the feta cheese and place on the platter.
4. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.)
4. Mix it gently all together.
5. Slice the baguette.
6. Serve.

**It's super easy and super yummy!

Spinach and Artichoke Dip

Recipe from: Cooking Light

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Hot & Spicy Corn Dip

Recipe from Natasha at A Day in the Life

Ingredients:
2 cups Frozen corn, thawed, well drained
1 pkg. (8 oz.) Neufchatel Cheese, softened (I substituted cream cheese)
1 cup Mexican Style Shredded Four Cheese
1 can Rotel
1/2 tsp. Chili Powder
1 box Wheat Thins/Triscuit Crackers

Directions:
Preheat oven to 350°F
Mix all ingredients except chili powder and crackers until well blended
Spread into 9-inch pie plate
Sprinkle with chili powder
Bake for 20-25 min. or until golden brown and bubbly
Serve hot with the crackers

Buffalo Chicken Dip

Recipe from Natasha at A Day in the Life

Ingredients
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled shredded mozzarella cheese
1/2 cup Ranch salad dressing
2 12.5 oz cans Swanson Chunk Chicken Breast in Water, drained
1/2 cup FRANK'S RedHot sauce (or any hot sauce)
Celery, chips, and/or crackers

Directions:
Preheat oven to 350° F
Stir cream cheese in a pie plate with a fork or whisk until it's smooth
Stir in the dressing, pepper sauce, and cheese; stir in the chicken
Bake for 20 minutes or until the chicken mixture is hot and bubbling
Serve with vegetables and/or chips and crackers for dipping

Buffalo Chicken Dip

Ingredients:
3 boneless/skinless chicken breasts
2 8oz. packages of cream cheese
1 cup of Ranch dressing
3/4 cup of your favorite hot sauce
1 1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375
2. Boil chicken breasts. Shred chicken once cooked.
3. Add all ingredients to a 9 x 13 baking dish.
4. Cook in oven for 20 minutes
5. You can convert it to a crock pot to keep it warm.

You can serve this with crackers, chips, or even celery. Enjoy!

Chili's Salsa

Recipe from: Kelly at Kelly's Korner
Ingredients:
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

You can also add: 1/4 teaspoon cilantro and juice from 1/2 lime

Directions:
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!

Corn Dip

2 Cans Mexicorn, drained
1 Cup of Mayo
1 Cup of Shredded, Sharp Cheddar Cheese
8oz Sour Cream
3 Whole Jalapenos chopped (I buy the jar of slices and chop them up smaller-estimate on taste!)
Green Onion- I usually only use one or two "stalks" and chop them up really small

When I make it and bring it to events, I usually make a double dose of it because everyone loves it! You will most likely want to double this recipe...
If you do that, a bag of that shredded cheddar is 2 cups, and you can get a 16 ounce sour cream.

Serve with Frito Scoops..it doesn’t taste good with anything else! :)

Italian Cheese Dip

Ingredients:
2 cups of shredded cheddar cheese
1 cup of sour cream
1 cup of mayo
2 packages of Good Seasonings Italian Salad Dressing Mix

Directions:
Mix all ingredients together. Bake for 20-25 minutes on 350.

Serve with torn up pieces of Hawaiian bread. It's guaranteed to be a HIT!

Fruit Dip

Ingredients:
1 can fat free sweetened condensed milk
1 tub fat free/lite cool whip
1/8 cup- 1/4 cup lemon juice

Directions:
Mix and set in refrigerator to let stand. Serve with fruit (great with berries).

You can also put the mixture in a graham cracker pie crust and top with berries to make a great summer pie.