CAFE RIO'S HOUSE DRESSING ~ Justin J
2 fresh tomatillos, chopped
1 pkg regular ranch dressing mix
1 c mayonnaise
1 c buttermilk
1 clove crushed garlic
1 jalapeno, seeded {optional}
1 c fresh cilantro {optional}
Combine all ingredients in a blender and refrigerate at least one hour.
CHILI CHEESE DIP ~ Jackie P
1lb velveeta cheese, cubed
1 15oz can chili-no beans
1 4oz can diced green chiles
1 c salsa
Mix all ingredients in a microwaveable bowl ~ Microwave on high for 5mins or until cheese is melted, stirring every few minutes ~ Serve hot
FIESTA DIP ~ Jackie P
1 16oz can refried beans
1 c salsa
1 4oz can diced green chilies
1/2 c cheddar cheese, shredded
chopped green onion
sliced black olives
In medium bowl combine: beans, salsa, and chilies ~ Mix well and spread into 2qt shallow baking dish ~ Sprinkle evenly with cheese ~ Bake at 400F for 10mins ~ Garnish with green onion and black olives
GUACAMOLE ~ Jackie P
2 ripe avocados, halved, pitted and peeled
1/4 c red onion, chopped
1 clove garlic, minced
1 small tomato, chopped
1 Tbsp fresh lime juice
1 Tbsp fresh cilantro, chopped
1/2 tsp salt
In medium bowl mash avocados ~ Stir in remaining ingredients ~ Serve immediately
HOT WING DIP ~ Jennifer T
2 8oz pkgs cream cheese {160z total}
16oz ranch dressing
6oz Lousiana Hot Sauce
2 c chicken, cooked and shredded
Combine all ingredients in little dipper crockpot ~ Melt, stir, and serve
SALSA ~ Angela M
4 c tomatoes, diced
3/4 c onion, diced
1/2 of jalapeno, chopped
1/4 c cilantro, chopped
1/2 of lime (juice)
1 1/2 tsp salt
1/2 tsp pepper
1-2 garlic cloves, minced
Mix and serve
SPAGHETTI SAUCE ~ Justin J
1/3 bottle Litehouse Italian Herb Blend
1/4-1/3 c olive oil
15 large tomatoes, halved
Spread olive oil evenly over large baking sheet ~ Place tomatoes cut side down as tightly as they'll fit ~ Bake at 400F for 20mins ~ Remove skins and add to bowl of herbs ~ Mix and smash with potato masher
SPINACH ARTICHOKE DIP~ Jackie P
4 garlic cloves, pressed
10oz frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
10oz fresh alfredo pasta sauce
1 c mozzarella, shredded
1/3 c grated parmasean
1 pkg cream cheese
Mix all ingredients ~ Spread evenly in 8x8 pan ~ Cover and bake at 350F for 30mins
WINTER SALSA ~ Jennifer T
1 28oz can whole tomatoes with juice
2 10oz cans Rotel diced tomatoes and green chilies
1/4 c onion, chopped
1 garlic clove, minced
1 jalapeno, quartered and sliced thin
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 c cilantro
juice from one small lime
Combine all ingredients in blender or food processor ~ Pulse until desired consistency is reached ~ Refrigerate at least one hour ~ Serve with tortilla chips
