This easy appetizer is great with or without the chicken. It can also be paired with a salad and eaten as a meal. It’s a great make-ahead, because it refrigerates and freezes well.
2 c. cooked, shredded chicken
2 8-oz. pkg. cream cheese, softened
1 c. shredded cheese
1 t. minced garlic
1 ½ T. chili powder
1 t. ground cumin
1 t. oregano
cayenne pepper to taste
1 can black beans, drained (Feel free to leave these out if you don’t want them.)
4 green onions, chopped
10-oz. can chopped green chilies
Mix cheeses together; add seasonings & mix well.
Cover & refrigerate overnight.
Heat in slow cooker, in microwave, in oven or on stovetop until ingredients are warm and gooey.
Serve with tortilla chips or sturdy vegetable dippers.
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.
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?
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.
This is a tasty addition to corn on the cob, grilled steak, seafood, broiled fish, crusty bread or even scrambled eggs. It is so simple to make, and you can adjust the herby-ness to your preference. I use salted butter, but you can use unsalted if you would like. It really doesn’t matter.
Another benefit to this yummy butter is that it can be made in large batches, rolled into a log and frozen for another time. Then, you can just cut off whatever amount you want whenever you want it. Or, you can press the butter into chocolate molds for “pretty up” your meal on a special occasion. One of my grandma’s was so good at making food special just by adding that little extra touch, and I think of her when I see pretty little pats of butter like this.
1 stick butter, room temperature
1-2 T. herbs of your choice (Rosemary, sweet marjoram, sage, thyme, basil and oregano in any combination are all good options.)
Mix thoroughly and enjoy!
Sweet, ripe peaches are the key in this recipe. Flavorful peaches will yield a flavorful salsa.
3 peaches, diced
½ onion, finely chopped
2 tablespoons fresh cilantro or parsley, chopped
1 T. jalapeño pepper, minced
2 tablespoons vinegar
1 teaspoon lemon juice
1 garlic clove, minced (if decided)
Combine and cover. Allow to sit for a while. Chill if you want it cold. Serve with tortilla chips, over fish tacos, with grilled chicken or over roast pork.
Another versatile recipe. Make it like you like it!
2 c. tomatoes, chopped
½ green pepper, chopped
½ onion, chopped
½ jalapeno, seeded and minced
1 T. lemon or lime juice
1 T. sugar
1 t. salt
1 T. fresh oregano, chopped
Combine & cover. Allow to sit for a bit. Serve with tortilla chips, on tacos or with whatever else sounds good.