COOL DIPS

Subject: COOL DIPS Sun Aug 11, 2013 12:05 pm

ADD ANY KIND OF DIPS IN HERE!!!!!!!!

Subject: Chuy's Jalapeno Dip Sun Aug 11, 2013 12:07 pm

Chuy's Jalapeno Dip

Ingredients:

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Directions:

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped.
Add lime juice, sour cream and ranch mix.
Pulse until thoroughly combined.
Add milk, a tablespoon at a time, until you reach the desired thickness.
Pour into serving bowl and enjoy!

Subject: SALSA Sat Sep 14, 2013 1:19 pm

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

Subject: The Greatest Queso That Ever Lived Sat Sep 14, 2013 10:42 pm

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

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