Green Chili Artichoke Dip

Green Chili Artichoke Dip- Mallory Johnson

1 package (8 ounce) cream cheese- room temperature works best
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 small can of diced green chili
2 cups shredded part-skim mozzarella cheese
Freshly ground black pepper
1/2 small can of diced Jalapeno (optional)
2 cans marinated artichoke hearts. (5 hears or so per can)

Drain artichoke, (I squeeze the hearts to get rid of the excess water.) Chop and set aside. Take cream cheese, mayo, motz & parm cheeses, combine in med bowl. Once completely mixed, add artichoke, green chili, Jalapeno and salt and pepper. Remember Jalepeno- the more you add the spicier it will be. Bake at 350 covered in foil for 20-25, take foil off and bake for another 15 or until golden on top.

Artichoke dip

Artichoke dip- Lynmarie Welch
1 14-16 oz can of artichoke hearts

2 c grated mozzarella cheese

1 c mayonaise

1 small can chopped green chilis

1/4 tsp garlic powder

Mix the ingredients together and bake at 350 for 25 minutes.

Hot Crab Dip

Hot Crab Dip-Lyndsay Hunsaker

2 8-oz packages cream cheese (light is fine)

1 c. mayo (light is fine but no miracle whip)

1 c. shredded parmesan cheese

1 ½ - 2 c. (about 8-12 oz) shredded crab (fresh, canned, or imitation)

1 T lemon juice

5-6 cloves garlic, minced

½ c. chopped green onions.

1 T. mild coarse-grain mustard

¼ tsp. cayenne pepper (optional)

Preheat oven to 350. Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9” pie plate or a medium baking dish. Bake for 20-25 minutes or until the top is golden brown and bubbly. Serve with sliced sourdough bread or tortilla chips.

Pumpkin Cookie Dip

Pumpkin Cookie Dip- Bryn Thomspon
1 (8oz) pkg. cream cheese softened
2 (7oz) jars marshmallow creme
1 (15oz) can solid-packed pumpkin
1 tsp. cinnamon
1 tsp. grated orange peel

Serve with: gingersnaps, vanilla wafers, or apples

In mixing bowl beat the cream cheese and marshmallow creme until
smooth. Stir in the pumpkin, cinnamon and orange peel. Store in
refrigerator. Makes 4 cups.


Amazing Molasses Cookies- Erin Bylund
1/2 c. butter + 1/4c. shortning
1 c. sugar
1/4 c. molasses
1 egg
2-21/2 c. flour
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp salt

Cream butter and sugar. Beat in molasses and egg until fluffy. Stir in
dry ingredients. Chill. Bake in lined pan @325 for 10-12 minutes.
(When I made them for taste night I left out the cloves and added
another tsp. of cinnamon...mostly because I was out of cloves and I
love cinnamon...then I rolled them into tiny balls and rolled them in
sugar before baking. Since they were smaller they baked for less time)

Dreamy Orange Fruit Dip

Dreamy Orange Fruit Dip- Elaina Poulsen
1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice

Fruit for dipping (strawberries, mango, grapes, pineapple, etc)

Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed. Serve with cut up fruit.
(*Instead of using frozen OJ, you could just use about 6 oz of orange juice).

Bean and Corn Ranch Dip

Bean and Corn Ranch Dip- Taryn Layton
1 can drained white corn
1 can drained black beans
1 pkg grape tomatoes diced
1 avocado diced
1 bunch green onions
1/2 packet taco seasoning
Hidden Valley Spicy ranch-to desired taste and consistency

Mix all ingredients together, refrigerate, and serve with Fritos.

White Bean and Roasted Red Pepper Dip

White Bean and Roasted Red Pepper Dip-Amanda Frost

1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Eat with pita chips or crackers (or a spoon, if that's your thing...)

Kitty's Dip

Kitty's dip- Erica Langdorf

1 tbsp. beaumonde

1 tbsp. minced onion

1 tbsp. parsley

1 tsp. dill weed

2/3 cup mayo

2/3 cup sour cream

Mix and chill. Great with potato chips and veggies.

Party popcorn mix

Green Party Popcorn Mix- Mallory Johnson

7 cups popped popcorn
1 cup pretzels
1 bag white chips for melting (or you can use colored candy melts)
1 Bag semi-sweet chocolate chips
1/2 cup honey roasted peanuts
1/2 cup green M&M's (I obviously bought a bag and picked out the green ones)
Decorating sprinkles
Food coloring (I used wilton coloring)
*You can change this recipe to whatever color you need.

To start, I melted my white chocolate in my wilton chocolate melter and dipped half of the pretzel in, place on a cookie sheet lined with parchment paper and sprinkle with colored sugar. I put some sugar down before so both side would have sprinkles.

Next pop your popcorn, however you do it. Some people color their popcorn, I chose not to. I used about 6 cups.

Once your popcorn has been popped, spread it on a baking sheet lined with parchment paper, spread you m&m's and honey roasted peanuts.

I had white chocolate still in my metler so I used half of what was left and drizzled it over the mix with a spoon (if you add a tiny bit of oil it makes the chocolate a bit easier to drizzle and super glossy). With the remainder of the white chocolate I added some of the wilton green coloring, mixed it together and drizzled that over the mix. While the chocolate was still wet I sprinkled with the white nonpareils. Next I melted my semi sweet chocolate, added the tiny bit of oil and drizzled it, while that was still wet I sprinkled it with the green sugar, then added the pretzels.

Asparagus Guacamole

Asparagus Guacamole- Elaina Poulsen1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/3 cup chopped onion

1 garlic clove

1/3 cup chopped seeded tomato

2 Tablespoons reduced-fat mayonnaise

1 Tablespoon lemon juice

2 tsp salt

3/4 tsp minced fresh cilantro or parsley

1/4 tsp chili powder

6 drops hot pepper sauce

Assorted raw vegetables and baked tortilla chips

Place 2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain; place asparagus in a blender or food processor. Add onion and garlic; cover and process until smooth. In a bowl, combine tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Makes 2 cups.