Hot Pizza Dip

HOT PIZZA DIP

1 (8 oz). cream cheese, softened
1 teaspoon Italian Seasoning
1 cup shredded mozzarella cheese
¾ cup grated fresh parmesan cheese
1 (8 oz) pizza sauce
¼ cup diced green bell pepper, sliced green onions or sliced green onions


Use a glass pie dish.


1. Preheat oven to 350 degrees
2. Combine cream cheese and seasoning mix; spread onto bottom of dish.
3. In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture.
4. Bake 15-20 minutes or until bubbly. Top with bell pepper or onion.

Jalepeno Popper Dip

Ingredients (serves 32)

* 16 oz cream cheese, softened
* 1 cup mayonnaise
* 4 oz can chopped green chilies, drained
* 2 oz canned diced jalapeno peppers, drained
* 1 cup grated parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth.

2. Stir in green chiles and jalapeno peppers.

3. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
4. Microwave on high until hot, about 3 minutes.

5. Serve with crackers or tortilla chips.

Buffalo Chicken Ranch Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained (I used a bit more)
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (I used more -- to taste)
  
• 1 1/2 cups shredded Cheddar cheese

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers or chips.

Salsa

Ingredients:
1 medium onion, diced
2 cloves garlic, smashed
Juice of 1/2 of lime
1 (15 oz) can diced tomatoes
1 tbsp chipotle dressing
2/3 tbsp fresh cilantro

Directions:
Mix all ingredients and chill.

Chicken Dip

Ingredients:
1 can canned chicken
1 can cream of chicken soup
1 8oz cream cheese
Jalepeno peppers to taste

Directions:
Heat all ingredients in microwave about 2-3 minutes.

Mexican Layer Dip

Ingredients:
1 can of beans
3/4 cup sharp cheddar
3/4 cup monterey jack
1 cup pico de gallo
1 can black olives
1 cup guacamole
1 cup sour cream
tabasco sauce
ground cumin
1 can diced green chiles


Directions:
Heat refried beans on low heat. Add several dashes of tabasco and ground cumin. Add diced green chiles and stir.

Spread beans on bottom of dish. Sprinkle sharp cheddar and then put sour cream on it. Add guacomole. Add monterey jack. Sprinkle black olives, and then add pico de gallo.

Santa Fe Spinach Dip

Ingredients:
1 medium onion chopped
2 cans spinach (drained)
1 small can plum tomatoes chopped
1 can (4 oz. size) green chiles chopped and drained
1 package (8 oz. size) cream cheese
1 cup half/half
10 ounces grated Monterey jack
1 tablespoon red wine vinegar
2 tablespoons sour cream
salt and pepper to taste

Directions:
Saute onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400F oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.