Dip-Southern Salsa

I just copied this from a chat board. It sounds easy and good. Thought that someone might want to try it today.

SOUTHERN SALSA

2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
——————————
In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
——————————
Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.

Dip-Light Spinach Dip

I know that I have posted a spinach dip, but this one is different. It is also from my newspaper. I think I need to get in my recipe drawer and start back posting those again.

LIGHT SPINACH DIP

3 to 4 green onions, with tops

1/2 cup fresh parsley, packed into the cup

1 (10-ounch) package, frozen chopped spinach

8 ounce cream cheese (again, you may use the lower fat version)

3 tablespoons dried, minced onions

1 cup non-fat cottage cheese

4 drops Tabasco hot sauce

1/2 cup low-fat sour cream

1 cup low-fat mayonnaise

1/4 teaspoon black pepper

1/4 cup lemon juice

Chop green onions and parsley finely in food processor. Add spinach which has been slightly thawed, and continue to process until spinach has been finely chopped. Remove from the processor, and place in medium bowl. Without washing bowl, add all the other ingredients, and blend until well-mixed. Mix with spinach and onions. Chill for several hours (or overnight)before serving. Serve with crackers or raw vegetables. This makes about 2 quarts of dip.

Dip-Frances' Crab Dip

This is another recipe from my newspaper. As summer rolls around many will be going to picnics or parties. The following crab dip could be served with crackers or raw vegetables.

FRANCES' CRAB DIP

1 (6 1/2-ounce) can crab (follow directions on can for draining and rinsing crab)

1 (6-ounce) jar seafood cocktail sauce

1 teaspoon prepared horseradish

1(8-ounce) block cream cheese(could use low fat such as Neufchatel)

Mix crab, sauce, and horseradish. Refrigerate several hours, and serve over a block of cream cheese. This can be garnished with fresh parsley, and thin slices of brightly colored bell pepper.

Dip-Artichoke Cheese Dip

St. Patricks' Day will be here before we turn around. I thought I would start searching and putting together a collection of recipes for the occasion. This dip is different from the one I posted earlier. It sounds good and I will post it as I found it on the web. The person posting gave us some suggestions that I will include. The recipe makes 8-10 servings and the calories amount to 263.

ARTICHOKE CHEESE DIP

1 cup mayonnaise

1 cup parmesan cheese (grated or shredded)
1 cup water-packed artichoke hearts (drained)

1/2 cup sour cream

1/2 cup cream cheese (softened)

5 garlic cloves, minced

Preheat oven to 350

Throw all ingredients in blender

Blend until smooth

Pour into 8x8 glass baking dish

Bake 20 - 30 minutes or until bubbly but not brown

Serve with bite sized pieces of bread

Notes from the one that posted this recipe: She tried to make this using low-fat mayo, sour cream and cream cheese and it just didn't turn out the same. It was good, just not as good. Since she only makes this for an occassional treat she just goes all out with the full fat version. She usually serves this to her book club of 6 ladies and they gobble up the whole batch.

Dip or Relish-Pico De Gallo

This is going to be HOT in my opinion and I probably sampled some, but never made it myself. So you be the judge about this recipe.

PICO DE GALLO

Makes about 2 & 1/4 cups

3 medium tomatoes, diced

1 cup chopped green onion

1 jalapeno pepper, minced

1 Tbs. minced fresh cilantro

1 Tbs. fresh lemon juice

1 teaspoon salt

Combine all ingredients in bowl. Cover & refrigerate for 8 to 10 hours before serving.

Dip -Long and Difficult Hot Sauce Recipe

This quick and easy hot sauce recipe will be great with corn chips. Soooooooo Simple

LONG AND DIFFICULT HOT SAUCE RECIPE

1-16 oz. jar Pace's Picante sauce--Medium

1-15 oz. can Hunt's Tomato Sauce Special

Mix-------Chill--------Serve with corn chips

Dip -Layered Nacho Dip

Dips can be a big hit at any party or to munch while watching a game on television. Here's a dip that is sure to be a hit.

LAYERED NACHO DIP

1-16 oz. can refried beans

1/2 pkg. (1.25 oz.) Taco seasoning mix

1 carton (6to 8 oz.) avocado dip

1-8 oz. carton sour cream

1-4.5 oz can ripe olives, drained and sliced

2 large tomatoes, diced

1 small onion, chopped

1 & 1/2 cups (6 oz.) grated Monterey Jack cheese with jalapeno peppers

Combine beans and seasonings mix. Spread bean mixture evenly in large, flat, rectangular dish (12x8x2"). Layer remaining ingredients in order listed. Serve with large corn chips.

Dip -Shrimp Dip

Christmas gatherings are starting and easy recipes are in need. I have this shrimp dip recipe that will fit the occasion.

SHRIMP DIP

1 (8 oz.) pkg. cream cheese

1 (3 oz) pkg. cream cheese with chives

2 or 3 tablespoons mayo. depending on how thin you want this dip

1 can shrimp (devained)

Put in blender and blend

Serve with your choice of crackers

Dip -Corn Relish Dip

This is another corn dip that I found that is a bit different for the other corn recipe that I have posted.

CORN RELISH DIP

2 cans Mexican corn, drained

2 jars Jalapeno slices, chopped (Some use 1 jar)

1 can green chilies, drained (Some don't use a whole can)

10 oz. grated cheese

2-3 green onions

1 c. Hellman's

1 c. sour cream

Mix ingredients together. This dip is better the next day.

Dip -Spinach Dip

This spinach dip is a favorite and very easy to put together. I usually put the little vegetable thin crackers with this dip.

SPINACH DIP

1 pkg. frozen chopped spinach

After it thaws squeeze out and chop

1 cup sour cream

1 cup mayonnaise

1 pkg. Knorr-Swiss Veg. Soup Mix

1 can sliced water chestnuts

3 or 4 green onions or onion juice

Mix together and serve with crackers

Dip -Corn Dip

This dip recipe was given to me by a friend. I have enjoyed it and even made it. Hope you enjoy making and having this dip with some of your friends!

CORN DIP

2 (11 oz) cans Green Giant Mexican Corn (drain)

1 c. Hellman's mayonnaise

1 c. sour cream

2-3 green onions, tops and all

10 oz. grated cheddar cheese

1 jar jalapenos, cut up (can use 1 more jar if you like it hot!)

Mix and refrigerate overnight

Dip -Artichoke Dip

I could nibble on dip all day long with chips or crackers. I came across this recipe while thinking about what to post next and thought this might hit the spot while greeting Halloween visitors.

ARTICHOKE DIP

2 cans Artichoke hearts, mashed(NOT marinated)

1 small jar of mayonnaise

1small can parmesan cheese

1tbsp. cajun seasoning

Combine and place in a shallow baking dish.

Bake @ 350 degrees for 30 minutes until toasted brown & bubbles around the edges. Serve with crackers.