Mix together. Put in crockpot or dish. Add shredded cheese to top and melt. (Sour cream and green onions are optional)
Mix well and refrigerate.
With electric mixer, gradually blend soup, chili sauce and onion into cream cheese until just smooth (over beating makes dip thin). Chill. Makes about 2 1/2 cups.
Combine ingrediants. Blend thoroughly and chill.
Cream mayonnaise and cream cheese. Add sugar, salt, pepper and onion. Make day before.
Mix together.
Mix and chill.
1 lb. Velveeta Cheese
1 can Ro-Tel
hamberger or sausage, optional
Heat cheese and Ro-Tel until cheese is melted. Add cooked hamburger if desired.
2 (15 oz.) cans black-eyed peas, drained
1 (15 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomatoes and green chilies (Rotel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8 oz.) bottle Italian dressing
1 (4 oz.) jar chopped pimentos, drained
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
1 - 10 oz. box chopped frozen spinach (thaw, drain and squeeze as dry as you can)
1 can water chestnuts, chopped
1 cup chopped onion
1 cup sour cream
1 cup Hellman's Manonnaise
1 box Knorr Vegetable Soup
Mix and chill.
2 1/2 T olive oil
3/4 cup minced white onion
2 T minced garlic
12 oz. frozen spinach, chopped
6 to 8 oz. canned artichokes, drained and chopped
1 cup finely grated Monterey Jack cheese
1 cup heavy cream
1/4 cup sour cream
1/2 cup grated Reggiano Parmesan cheese
salt to taste
white or black pepper, ground, to taste
Saute onion and garlic in olive oil until tender. Add cream and sour cream; simmer to reduce for 3 minutes. Add Monterey Jack and Parmesan to cream mixture and simmer for 1 minute while stirring to melt. Add artichokes and spinach to cream mixture and simmer for 2 additional minutes to heat through. Season to taste with salt and pepper and serve warm.
2 pkgs frozen chopped spinach
1 1/2 cans artichokes, chopped and strained
1 chopped onion
1 stick butter
1/2 t cayenne pepper
salt and pepper to taste
Onion and garlic powder, optional
8 oz. cream cheese, softened
8 oz. shredded Monterey Jack cheese
4 oz. shredded Swiss cheese
4 oz. shredded mozzarella cheese
4 to 6 oz. heavy whipping cream or sour cream
4 oz. shredded Parmesan cheese
Cook spinach according to pkg. direction, drain and set aside. Saute chopped onion in stick of butter until tender. With a mixer, beat cream on medium speed and gradually blend in cream cheese until mixture is creamy. Mix in all the above ingredients except the Parmesan cheese. Season to taste. Chill in refrigerator for at least 2 hours (the longer the better). Top with Parmesan cheese and heat in microwave oven for 5 minutes until dip is hot and cheese is melted. Or put in 350 degree oven until bubbly. Serve with tortilla chips.
1 1/2 cups Miracle Whip
1 1/2 cups sour cream
1 pkg. taco seasoning
Mix well and refrigerate.
Put all ingrediants in slow cooker and cook on law 5 to 7 hours. Serve warm.
Microwave on high 5 minutes or until melted, stirring after 3 minutes.