Cheesy Spinach Dip

Thanks to Karen Schneiter for this yummy dip, its a little twist on an old stand-by.

Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix (Knorr)
1 (8 ounce) can water chestnuts, drained and chopped
2 green onions, chopped
1 C grated cheddar cheese
1/2 C real bacon bits/ pieces. (I use the Hormel brand ones you find at Costco)
Directions
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts,green onions, cheese and bacon. Cover and chill in the refrigerator approximately 2 hours before serving. Serve with crackers, chips, or sliced baguette.

Pumpkin Dip

1 pkg cream cheese -- softened
1 jar amrshmallow cream
1C canned pumpkin
pumpkin pie spice to taste
Cream the cheese until smooth, then add in marshmallow and mix. Last add the pumpkin and spices and mix til smooth. Chill and serve with vanilla wafers.

Thanks to Karen Schneiter for this goodie.

Fresh Mex Black Bean Dip

I love this dip, its healthy and tasty, and completely addictive. Enjoy!

1 can black beans, drained and rinsed
1 can white shoepeg corn, drained
2-3 diced tomatoes
1 diced avocado (opt)
1 english cucumber, diced (opt)
1/2-1 bunch cilantro, chopped
1/2-1 C salsa verde
1/2-1 tsp cumin
dash of salt

Combine and serve with tortilla chips ( we like hint of lime tortilla chips the best) All of the seasonings can be adjusted to your taste.
P.S. If you can't find shoepeg corn in the canned veggie aisle just use any corn.

Watermelon & Peach Salsa

2 C diced watermelon
2 small peaches -- peeled & diced
1 Lime -- juiced
1 jalepeno -- minced
dash of salt
1 TBSP -- minced red or sweet onion (opt)

Combine ingredients. Serve with lime tortilla chips.

Lime Chips

Flour Tortillas
lime
cayenne pepper
salt
cooking spray

Spray a cookie sheet. Preheat oven to 400 degrees. Cut up tortillas into triangles. Brush with lime juice and sprinkle with cayenne and salt to your taste. Cook for 8-10 minutes, or until lightly browned and crisp.

This recipe is also great with just watermelon, you could also do mango or pineapple salsa using the same basic technique.