1 (8 oz) pkg cream cheese, softened
3/4 cup brown sugar
1 cup sour cream
2 tsp vanilla
2 tsp freshly squeezed lemon juice
1 cup cold milk
1 (3 oz) pkg instant vanilla pudding mix
apples and assorted fruits
in a mixing bowl, beat cream cheese and brown sugar until smooth. add sour cream, vanilla, lemon juice, milk, and pudding mix, beating between each. refrigerate for at least one hour. serve with apples and assorted pieces of fruit.
8 oz cream cheese
taco sauce
shredded cheddar cheese
sliced black olives
Spread cream cheese on a pizza pan (to the edge). Cover with a layer of sliced black olives, a layer of taco sauce and a layer of shredded cheese. Serve with nacho chips.
1 (8 oz) pkg cream cheese, softened
1 (14 oz) jar pizza sauce
1/3 cup chopped onion
1 1/2 cups shredded mozzarella cheese
1 (6 oz) can sliced black olives
2 oz sliced pepperoni
corn chips
press cream cheese in the bottom of a 9″ glass pie plate. spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. bake at 350 degrees for 25 minutes. serve with corn chips or your favorite crackers.
serves 8-10
1 lb pork sausage (you can use mild OR hot)
2 (8 oz) pkgs cream cheese
2 (10 oz) pkgs ro-tel diced tomatoes and green chilies (regular, mild OR hot)
1/2 cup chopped onion (optional)
1/2 tsp minced garlic (optional)
brown sausage, onion and garlic in a skillet and drain. while sausage is cooking, put cream cheese and tomatoes in a crockpot on HIGH. add browned sausage to crockpot and let cook until cheese is melted and dip is hot. serve with nachos, chips, or crackers of your choice.
1 (15 oz) can chili
2 (8 oz) pkgs cream cheese, softened
2 cups cheddar cheese, shredded
1 lb bacon
4 green onions, chopped
1 tsp red pepper flakes
heat oven to 350 degrees.
cook bacon. crumble.
mix together chili, cream cheese cheddar cheese, bacon and green onions in a large bowl.
spread mixture into a pie pan.
cook for 20 minutes in a 350 degree oven.
sprinkle with red pepper flakes
serve with chips.
1 lb (16 oz) velveeta cheese
1 cup thick ‘n chunky salsa
microwave velveeta and salsa in a 1 1/2 qt microwavable bowl on HIGH for 5 minutes, or until velveeta is melted, stirring after 3 minutes. serve hot with tortilla chips or cut-up vegetables.
makes 3 cups
1 (12-16 oz) can refried beans
1 (8 oz) carton sour cream
1 (8 oz) carton avocado dip
1 cup or more cheddar cheese
1 (7 oz) can mild chili salsa
1 (5 oz) can sliced olives
1 lg tomato, diced
layer ingredients in order listed in a 9″x13″ pan or in 2 smaller serving dishes. cover with plastic wrap and refrigerate. serve with crackers or tortilla chips.
12-15 servings
8 oz softened cream cheese
1/2 cup mayonnaise
1/4 cup chili sauce
1 tbs horseradish
1/8 tsp pepper
6 green onions
2 cups finely chopped cooked salad shrimp (measure AFTER chopping)*
salt to taste
*IT’S BEST TO USE FROZEN COOKED SALAD SHRIMP THAT YOU’VE THAWED ACCORDING TO PKG DIRECTIONS AND DRIED ON PAPER TOWELS. YOU CAN ALSO USE CANNED SALAD SHRIMP, BUT THEY WILL BE MORE SALTY, WHICH IS WHY YOU SHOULD SALT TO TASTE AFTER EVERYTHING IS MIXED UP TOGETHER.
mix the cream cheese with the mayonnaise. add the chili sauce, horseradish, and pepper. mix it up into a smooth sauce.
clean the green onions and cut off the bottoms. use all of the white part and up to an inch of the green part. throw the tops away.
mince the onions as finely as you can and add them to the sauce. stir them in well.
chop the salad shrimp into fine bits. you can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.
mix in the shrimp and check to see how salty the spread is. add salt if needed.
chill the spread in a covered bowl in the refrigerator for at least 4 hours. you can make it in the morning if you plan to serve it that night.
makes approx 3 cups
3 medium ripe avocados, peeled
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tbs freshly squeezed lime juice
1/8 tsp salt
tortilla chips
in a small bowl, mash avocado with a fork. stir in the onion, cilantro, lime juice and salt. refrigerate until serving. serve with chips.
8 servings
2 (16 oz) cans refried beans
1/4 tsp garlic powder
1/2 lg white onion, finely chopped
1 (16 oz) jar chunky medium salsa
1 (6 oz) can pitted black olives, sliced
2 (16 oz) containers sour cream
12 oz sharp white cheddar cheese, grated
mix refried beans, garlic powder, and chopped onion; spread in the bottom of a 9″x13″ glass baking dish. spread salsa on top of the bean mixture. add a layer of sliced black olives, reserving some for garnish. spread sour cream on top of olives; top with grated cheese. garnish with reserved olive slices.
refrigerate. serve with tortilla chips.
