Italian Shrimp Dip

8 oz. pkg.  cream cheese
1 pint sour cream
1pkg. Good Seasons Italian dressing
1 tsp. lemon juice
8oz. bay shrimp (tiny)

Refrigerate overnight.


Submitted by Juli

Hot Artichoke Dip

2 8oz. pkgs. cream cheese

1 cup parmesan cheese

1 cup mayo

1 14oz. can artichoke hearts, chopped with all water squeezed out

1/4 tsp garlic powder.

Mix everything together. Put in bakeware. Bake at 350 degrees for 30 minutes.

Serve with bread chunks or crackers.

Can also add 1 pkg. chopped spinach all water pressed out.

This is also amazing with the leftovers spread onto an uncooked pizza dough. Bake in 400 degree oven until bubbly and dough is cooked through!! So good I can't even tell you. Just ask someone I've made it for!

Gazpacho Dip

16 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. cheddar cheese, shredded
1 clove garlic, minced or grated
2 TB. fresh cilantro, chopped
2 sm. tomatoes, chopped
1/2 lg. cucumber, chopped
1-2 green onions, chopped

Mix first 5 ingredients in a large bowl. Place mixture in a dish. Top with the last three ingredients.
Best if refrigerated for at least 3 hours before serving.

Submitted by: Kamdyn

Pineapple Salsa

1 pineapple, chopped
1 cucumber, peeled, seeded and chopped
3 green onions, chopped
1 jalapeno, minced
1/2 bunch cilantro, chopped
1-2 limes, juiced

Mix everything together and enjoy with tortilla chips, Mexican Food or fish tacos. Also delish on grilled chicken or fish.

Submitted by: Kamdyn

Mango Salsa

2 mangoes diced
1 green onion, chopped
1 jalapeno, minced
1/2 c. cilantro, chopped
1 clove garlic, minced

Mix everything and enjoy with tortilla chips, fish tacos or Mexican food. Also great as a topping for grilled chicken or fish.

Submitted by: Kamdyn

White Bean Dip with Pita Chips

This is so Fantastic!! Easy to double to serve for a party.

1 (15 oz) can cannellini beans, drained and rinsed
2 garlic cloves
2 TB. fresh lemon juice
1/3 c. olive oil, plus 4 TB.
1/4 c. (loosely packed) fresh Italian parsley leaves.
salt
pepper
6 pitas
1 tsp. dried oregano

Preheat oven to 400 degrees.

Place the beans, garlic, lemon juice, 1/3 c. olive oil and parsley in the food processor. Pulse until mixture is coarsely chopped. Season with salt and pepper to taste. Transfer to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange pitas on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out evenly. Sprinkle with oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden in color.

Serve pitas warm or room temperature alongside the bean dip.

*can also but pita chips, but these are so easy to make and so delicious.

Submitted by: Kamdyn