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7-Layer Southwestern Dip
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3 cups shredded lettuce , rinsed and drained
1/2 cup chopped red sweet pepper (and/or yellow sweet pepper)
1/4 cup sliced green onions
1 8-ounce carton dairy sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 8-ounce jar (1 cup) chunky salsa
1/2 of a medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or Monterey Jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or parsley (optional)
16 ounces tortilla chips
1/2 cup chopped red sweet pepper (and/or yellow sweet pepper)
1/4 cup sliced green onions
1 8-ounce carton dairy sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 8-ounce jar (1 cup) chunky salsa
1/2 of a medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or Monterey Jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or parsley (optional)
16 ounces tortilla chips
1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.
2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. Makes about 32 appetizer servings.
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Bread Pot Fondue
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Ingredients:
1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
FILLING:
2 cups (8 ounces) shredded sharp cheddar cheese
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies, drained
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables
Directions: Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside.
For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables. Yield: 5 cups.
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Fresh Veggie Pizza
1 tube (8oz) cresent rolls
1 pkg (8oz) cream cheese
1 envelope ranch salad dressing mix
1 tbs milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and
mushrooms
Unroll cresent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. x 2-in baking pan coated with non-stick cooking spray; seal seams and perforations. Bake at 375 degrees for 11-13 minute or until golden brown. Cool completely.
In a mixing bowl, beat cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. Yield: 8 servings.
