Megan's Apple Dip

8 ounces cream cheese

3/4 cup brown sugar

1 Tablespoon vanilla

Mix together with a hand mixer.

Pumpkin Dip

2 c. powdered sugar
16 oz. cream cheese
2 c. pumpkin filling
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt

Fold into 1 1/2 c. cool whip. Use with apple slices or ginger snap cookies.

Chili's Queso1 can of Hormel chili- No beans
16-ounce box Velveeta Cheese 
1 C. milk 
2 teaspoons paprika 
½ tsp. ground cayenne pepper 
4 tsp. chili powder 
1 tablespoon lime juice 
½ tsp. ground cumin

 

First I put the chili and all the spices in the pan.  Next, add the cheese and lime juice- You can slice up your cheese or cube it to make it melt faster. Last, add the milk to get the desired thickness that you want. If you want it to be thicher, use a little less milk. Also after it cools it will get thicker as well.
Serve with chips and enjoy!

Peach Salsa

2 peaches, cored and diced
1 red pepper, diced
1/4 cup onion, diced
1 jalapeno, seeded and minced very finely
small handful of cilantro, chopped finely
pinch of coarse salt
juice of 1/2 lime

Mix ingredients, cover and refrigerate. Great on pork loin, fish tacos or eaten with tortilla chips.

Clam Dip

 

1 Loaf Sourdough Bread

 

2 Pkgs 8oz Cream Cheese

2 Cans Minced Clams (use the juice of the clams)

1 Bunch Green Onions, finely chopped

 

In sauce pan combine cream cheese, clams, and onions

Simmer until well combined

Hollow out the Sourdough bread (as if you were doing a soup bread bowl)

Pour in your clam/cream cheese  mixture

Bake at 350 until bread is toasted about 5 to 10 min

 

 

Artichoke Dip

14 oz. can Artichoke Hearts (not marinated is best) chopped fine
1/2 c. Mayo
1 c. Parmesan cheese grated
4 oz. can chopped green chili's
4 oz. cream cheese
1 1/2 c. sour cream

Mix all together and Bake 350 ofr 20-25 min. until bubbly.  Dip tortilla chips in dip!