Chili Cheese Dip
1 can Nalley's Chili
1 box Creme Cheese
Add both ingredients to bowl, heat in microwave until creme cheese is soft enough to mix with chili. Place in refrigerator to cool.
Yummy chip dip especially with tortilla chips.
sent in by:Becky
JALAPENO POPPER DIP
2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chilies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.
In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.
You want the top to get browned and the dip
to be heated through and bubble gently on the edges.
You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.
sent in by:HbksLovBunny
Avocado Shrimp Salsa Recipe
Prep Time: 17 minutes Cook Time: 3 minutes Total Time: 20 minutes
This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa recipe. P.S. Don't forget tortilla chips and Tabasco sauce to serve.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15-$20 (varies by size of shrimp used)
Calories: 242 kcal
Servings: 6 as an appetizer
1 lb raw shrimp peeled and deveined*
1/4 tsp Salt and black pepper, or to taste
1 Tbsp olive oil
3 medium limes, juiced
2 medium/large avocados
1/2 english cucumber
3 medium or 4 roma tomatoes
1 small onion finely diced
1/2 cup Cilantro (1/2 bunch) chopped
US Customary - Metric
Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
*If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.
sent in by:EMERALDMANOR
This a must in our Family for Sunday Night Football!
Two cans MINCED CLAMS liquid drained and reserved
Two 8 ounce packages of softened CREAM CHEESE
Two Tablespoons Lemon Juice
Two teaspoons Worcestershire sauce
salt and pepper to taste
Combine ingredients until smooth and creamy adding some of reserved clam juice to desired consistency.
Serve with wavy Potato Chips.
sent in by:arwildrose
TRIPLES with EMMA