dips

Laurie’s Famous Salsa

From the kitchen of: Laurie Pumphrey

Depends on how much you want to make.

  • 1 can of whole tomatoes crushed by hand
  • 1 can of diced tomatoes
  • handful of green onions chopped up
  • handful of fresh cilantro chopped
  • garlic and salt to taste
  • 1/2 a regular white onion
  • jalepeno sauce if you want to make it hot

Note from Steph: This is an amazing salsa, because the freshness of the tomatoes and cilantro make it taste very light.

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Mexican Cheese Ball

From the kitchen of: Elsie the Cow

  • 1 pound velveeta cheese, cut in cubes
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup finely chopped cooked chicken
  • 1/4 cup sliced green onions
  • 1 (2 oz.) jar chopped pimento, drained
  • 1/2 teaspoon chilit powder
  • 1/2 teaspoon hot pepper sauce
  • bag tortilla chips

In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.

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Shrimp Dip

From the kitchen of: Pat Mineart.

This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.

  • 1 cup sour cream
  • 1 8 oz. package cream cheese
  • 1 package dry Italian seasoning mix
  • 1 can tiny deveined shrimp

Crush shrimp and blend together other ingredients, then chill before serving.

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Super Nachos

From the kitchen of: Elsie the Cow

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (16 oz.) can refried beans
  • 1(4 oz.) can chopped green chilies, undrained
  • 1-1/2 teaspoons chili powder
  • dash hot pepper sauce
  • 1 pound shredded cheese
  • bag tortilla chips

Preheat oven to 350 degrees.

In skillet, brown meat and onion, pour off fat. Add beans, chiles, chili powder, hot pepper sauce and 2 cups shredded cheese, cook until cheese melts. Arrange chips on baking sheet. Top with meat mixture and remaining shredded cheese. Bake 10 minutes. Garnish as desired.

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Taco Dip

From the kitchen of: unknown

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1/2 teaspoon dry mustard
  • 1 green pepper
  • 1 small onion, chopped
  • 1 (12 oz.) can tomato sauce
  • 1 can refried beans

Brown beef and drain well. Add taco seasoning, dry mustard, chili powder, onion, green pepper, tomato, sauce and refried beans. Cook and mix well, until think, about 5 minutes on medium heat. Pour into 9×13 dish. Pour sour cream on top and add shredded cheese. Bake in 400 degree oven until cheese melts. Let stand 5-10 minutes, serve.

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