Fruit Dip

(Aunt Jeanne)

8 ounces cool whip
8 ounces cream cheese
1 cup powdered sugar

Beat with an electric mixture.

Spinach Dip

(Aunt Jeanne)

10 ounce package chopped spinach
1 1/2 cups sour cream
1 cup mayonnaise
1 package Knorr soup mix
8 ounce can water chestnuts, chopped
3 green onions, chopped

Thaw and squeeze spinach until dry. Add all ingredients together. Blend well, cover and refrigerate for 2 hours. Stir before serving. Cut center out of round loaf of french bread. Put the dip in the bread, serve dip with removed chunks of bread.

Artichoke Dip

(Aunt Renie)

 1 regular can of artichokes in water
1 little jar of marinated artichokes, drain and rinse
6 Tbsp mayo
6 Tbsp sour cream
1 small can diced chilies
2 cups grated cheese, Jack and cheddar

Squeeze out all liquid in artichokes and put on a towel. Mix artichokes together and layer in bottom of pan. Mix together mayo, sour cream, and chilies and spread over artichokes. Top with cheese. Cover with foil. Bake at 350 degrees for 30 minutes.

Texas Caviar

(DeDe)

Mix:
1 package Good Seasons Dry Italian salad dressing
¼ cup olive oil
¼ cup apple cider vinegar

1 can black eyed peas (15 oz.)
1 can black beans (15 oz.)
1 can corn (15.25 oz.)
4 roma tomatoes chopped
1 can diced green chilies (4 oz.)
½ cup diced olives
1 bunch cilantro, chopped
2 cloves garlic, minced
1 small red onion, diced

Add all ingredients in a bowl. Mix salad dressing mixuture. Pour over bean mixture. Serve chilled.

Chicken Dip

(DeDe)

2 Cans Costco canned chicken
15 ounces of light Mayo
8 ounce brick of 1/3 fat cream cheese
1 can mild green chilies
1 cup Mexican blend cheese

Mix mayo, cream cheese, and chilies together. Drain and mix in the 2 cans of chicken. Pour the cup of cheese in top and spread all over. Cook uncovered for 30 minutes at 350. Eat with tortilla chips.
*I love it with broccoli.

Marshmallow Fruit Dip

(Becca)

2 big jars marshmallow cream
8 ounces regular cream cheese (room temp)

Mix with mixer, chill, and serve with fruit.