Hot Spinach Queso Dip

Even the kid liked this!!

Ingredients

10 oz frozen chopped spinach, thawed and drained

1 lb Velveeta Cheese

8 oz light cream cheese

1 jar salsa

chopped cilantro, optional

Directions

Put it all in the crockpot, stirring occasionally.....until melted. Yummy!!

Margarita Chicken Quesadillas

These were amazing! Tasted just as good, if not better, than most restaurants quesadillas. Perfect pairing with my homemade salsa.

Indgredients
4 Boneless chicken breasts
3/4 c. thawed frozen limeade concentrate
1 large onion, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
2 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp pepper
Flour tortillas
2 cups colby jack cheese
2 Tbsp. butter, melted
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped

Directions
1. Place chicken in large resealable plastic bag; add limeade concentrate. Seal bag, turn to coat. Refrigerate 6 hours or over night.
2. In skillet, saute onion and bell peppers in oil until tender. Season with salt & pepper. Set aside
3. Typically you would grill the chicken but since it's cold I just stuck it in the pan that I sauteed the onions & pepers in. I cut up the chicken into bite size pieces first. Then added additional seasonings (cumin, salt & pepper, garlic, adobe) Cook about 8 minutes or until done.
4. On one half of of each tortilla, layer cheese, chicken, pepper & onion mixture and more cheese; fold. Place quesadillas on baking sheet. Combine butter and lime juice; brush over tortillas. Bake @ 350 for 8-10 minutes or until cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro.

Chicken Enchilada Dip

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) jar mayonnaise
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, finely diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Bacon Cheddar Ranch Dip

recipe from my SIL, Kim

16oz. light sour cream

1 packet Hidden Valley Ranch Dip Mix

¼ cup Crisp Bacon or Hormel Bacon bits (soft kind)

1 cup sharp cheddar cheese

Directions:

Mix and chill for 1 hour. Serve with crackers

Tortilla Roll Ups

3 (8 oz.) blocks of cream cheese
1 (8 oz.) container sour cream
1 small can green chiles
1 bunch green onions, chopped
Accent (add to taste)
2 pkgs. tortillas

Mix all together and spread on flour tortillas. Roll up and slice into 1" pieces.

Nacho Dip

1 lb Velveeta cheese
1 can Hormel chili no beans
1 jar mild taco sauce
1 lb. ground beef, browned

Mix all of this in a crock pot. Turn on high, stirring occasionally.

Vidalia Onion Dip

Sounds so gross but it's SO good!

2 c. Vidalia onion, chopped
1 3/4 c. Mayonnaise
2 c. shredded cheddar cheese

Mix. Bake @ 350 for 30-35 minutes. Serve with tortilla chips.