Peanut Butter Apple Dip

This is so good and so easy.  It’s perfect for apple slices, banana chunks, pretzel twists, celery sticks or just a plain old spoon.

1 c. peanut butter
1 bar cream cheese
1/2 c. brown sugar
1/4 c. or so of milk

Blend well and enjoy.


Jalapeno Popper Dip

Yum, yum, yum, yum, YUM!

Last year, a friend told me she made a jalapeno popper dip.  My interest was piqued, but I didn’t have jalapenos on-hand, so I didn’t act on that interest.  Our garden is now putting out quite a few of these lovely hot peppers, so I wanted to give this dip a try. We had company coming in for Labor Day, and I thought perhaps I’d find willing guinea pigs among my guests.  I found a recipe and tweaked it according to my preferences and the ingredients I already had in my home.  The results were scrumptious!  I will say that the original recipe I saw used green chilies in the dip as well, which would be a welcome addition.

2 pkg. cream cheese
1 c. sour cream
a couple of dashes of Worcestershire
1/2 c. shredded cheddar
6-8 fresh jalapenos, diced
1/2 c. grated Parmesan
corn chips, tortilla chips or other dippers

Combine all ingredients well.

Bake at 350 for 25 minutes, or until golden brown.

Did I say yum?

Creamy Salsa Dip

One time I bought some salsa that was just a bit too spicy for my family.  Because I didn’t want to waste it (nor did I want to consume the entire jar by myself), I decided to experiment with it by stirring in some sour cream.  Not only did the sour cream cool it down enough for everyone to eat, but it made a yummy dip that we’ve enjoyed on occasion since.  It’s also a nice addition to tacos, burritos, etc.

Kale Chips


This is my redhead’s favorite way to eat kale.  Not only are these chips super tasty eaten out-of-hand, but they’re also pretty yummy sprinkled over potato soup or corn chowder.  Good and good for you!

Wash and dry kale leaves, tearing them into manageable pieces.

Rub each leaf with a little bit of cooking oil.

Sprinkle with salt and a little bit of pepper.  (Cayenne pepper’s good on them.)

Spread into a single layer on a baking sheet.

Bake in hot oven (425 or so) until leaves look dry.  This will only take probably 5-8 minutes.  I watch them very carefully.  I know they’re done when I touch the edge of a leaf and it feels dry and brittle.

I have a friend who bakes them at a much lower temperature for a much longer period of time.  Do whatever works best for you.

Summer Cookout Salsa

This easy recipe is GREAT for summer get-togethers.  I can honestly eat it with a fork and call it lunch.

1 can of pinto beans, drained
1 can of blackeyed peas, drained
1 can of corn
1 jalapeño
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
¼ cup oil (original recipe is ½ cup, but I don’t think that much is necessary)
¾ cup sugar (or less, depending on what you like)
¾ up cider vinegar

Chop up all the peppers, onion and jalapeño.

Put the oil, sugar and vinegar in saucepan. Bring to boil to dissolve and then let cool.

Mix all ingredients together and let sit in fridge overnight.

Slow Cooker Bean Dip (or burrito filling or nacho topping, etc.)

We’ve actually made this into a meal with some sliced avocado; you can make it as hearty and/or as healthy as you want it. This recipe makes a LOT, so we usually split it into thirds–one batch for today, one in the fridge for leftovers and one tucked into the freezer for another day. One pound of dried pinto beans, already cooked in the slow cooker is about equal to the canned refried beans.  You could also add leftover taco meat, green peppers, salsa, black olives and whatever else you like.

You could even use it as a filling for burritos, then freeze the burritos for quick, easy, heat-and-eat meals.  Mmmm!

4 16-oz. cans refried beans
1 lb. colby-jack cheese, shredded
1 pkg. taco seasoning mix (or 1 t. each of chili powder & garlic powder and 1/2 t. each of cumin and salt)
1 onion, chopped
1 c. sour cream or plain yogurt
8 oz. cream cheese, cubed

Throw everything in the slow cooker and cook on low 2-3 hours, stirring once per hour.

Fun Dip

This dip ROCKS!  You can even bake it in a bread bowl or in a loaf of Italian bread that’s had its middle scooped out.  I think it’s easier (though probably not as fun) to bake it in a dish and then provide yummy dippers.  That way, too, you don’t have to worry about leftover soggy bread if it doesn’t get eaten.

2 (8-oz. pkgs.) cream cheese, softened
1 c. sour cream
2 c. shredded cheddar cheese
2 c. ham, diced
1 4-oz. can diced green chiles, drained
1/4 c. green onions, sliced

Dippers:  corn chips, bread cubes, oven-fried potatoes, steamed broccoli & cauliflower

Combine first 5 ingredients and bake at 350 for 30 minutes or until bubbly.

Top with green onions, and serve with yummy stuff.