Appetizers & Snacks

Baked Spinach Dip in a Sourdough Bread Bowl
Makes 4 cups of dip
Great for crowds or even just as a delicious snack

Originally from Taste of Home...like most of my recipes



2 packages (8oz each) cream cheese, softened
1 cup mayonnaise
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup (4 oz) shredded cheddar cheese
1 can (8 oz) water chestnuts, drained and chopped
About 5 strips of bacon, crumbled OR just use Hormel Bacon Bits
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced OR 1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper (up to 1/2 teaspoon)
1 unsliced round sourdough loaf OR 2 smaller ones
Veggies, chips, additional bread for dipping

Preheat oven to 375 degrees Fahrenheit.

In a large bowl beat the cream cheese and mayonnaise until smooth and blended well.
Stir in the spinach, cheese, water chestnuts, bacon, onion, and seasonings.

Cut about a 1 inch slice off the top of the sourdough loaf and set aside.
Carefully hollow out the bowl to the bottom leaving only a 1/2 inch shell.
Cube the removed insides of the bread bowl and then set aside.
Fill the bread bowl with the spinach dip and place to top back on the bowl. The bowl will be VERY FULL.
Wrap the bowl in foil and bake for about 1 hour, up to 1-1/2 hours. Until the dip is heated throughout.
Open foil carefully and serve warm with the veggies, bread, and/or chips!

My Salsa

Makes approximately 3 cups

1 can (14oz) Hunt's Petite Diced Tomatoes

1-1/2 chopped Jalapenos (seeds in)

1/3-1/2 chopped white onion

Cilantro

Garlic powder, Chili powder, Black Pepper, and Ground Cumin

In a food processor or mini prep chop, combine the tomatoes, onion, and jalapeno.

Process for about 10 seconds.

Add in cilantro to your taste preference.

Process for a few seconds.

Add in the spices and process again until blended to your preferred consistency and taste.

Let sit in the fridge for about an hour so flavors can blend.

Serve with tortilla chip, store in the fridge.

Chili's Chili Queso

Recipe Originally from Top Secret Recipes 2
Makes approximately 4 cups





1 package (16 oz) Velveeta Cheese, cubed
1 can (15 oz) Hormel Chili, NO beans
1 cup of milk (1% or 2%)
1 Tablespoon lime juice
4 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

In a medium saucepan begin to melt the Velveeta over a medium heat.
Add in the chili and milk, stir then allow to sit for a  couple of minutes so Velveeta can melt more.
Add in the lime juice and spices, stir until the Velveeta is completely melted and all ingredients are combined.
Reduce heat to low and simmer uncovered for 20 minutes. Stir every couple of minutes.
Serve with tortilla chips!

Loaded Baked Potato Skins

Makes  16 potato skins

4 Russet potatoes

About 2 Tablespoons canola oil

~1 cup cheese of your choice

~1/3 cup bacon bits

4 green onions

1 teaspoon hot sauce

Chili powder and Garlic powder to taste

1 medium tomato, chopped (optional)

Preheat oven to 375 degrees F

Poke holes in potatoes with a for and microwave for about 14 or so minutes, until tender but firm.

Let stand for about 5 minutes to cool, cut in half lengthwise.

Scoop out pulp leaving a 1/4 inch shell. Either discard pulp or save for another use.

Cut the potato halves in half to make smaller pieces.

Combine the oil and hot sauce, brush over potato wedges. Sprinkle with chili powder and garlic powder.

Place on a baking sheet, sprinkle potatoes with cheese, bacon, green onion, and tomato if using.

Bake for 12-14 minutes until heated through and cheese is melted.

Serve with sour cream.