Cream Cheese Dip | Chili Dip | Crab Dip | Chipotle Southwest Salsa

 

Legend:
(H/S) = Hot and Spicey  (S) = Not for Sensitive Stomachs  (RP) = Requires Preparation
(Q/E) Quick and Easy  (RPOR) = Requires Preparation from Other Recipe

Cream Cheese Dip (Q/E) (BACK TO TOP)

Ingredients:

   - 2 Blocks of Philadelphia Cream Cheese
   - 2 Cans Rotel Tomatoes
   - 1 Package of Jimmy Dean's 50% Less Fat Ground Sausage

Directions:

First brown the sausage in a skillet and drain off the grease. Next dice of the cream cheese into small cubes. Mix the ground sausage, cream cheese and the 2 cans of rotel into a bowl. Do not drain the juice from the rotel. Mix together and microwave for 1.5 minutes. Mix well and repeat this until the cream cheese is all melted. Serve with Frito's or any corn chips of your choosing.

 

Chili Dip (S)(RPOR) (BACK TO TOP)

Ingredients:

   - 4 Cups of My Homemade Chili
   - 2 Blocks of Philadelphia Cream Cheese

Directions:

First dice up the cream cheese into small cubes and place into a bowl with 4 cups of chili. Mix well and microwave for 1.5 minutes. Repeat this until all the cream cheese is melted. Serve with Frito's or any corn chips of your choosing.

 

Crab Dip (Q/E) (BACK TO TOP)

Ingredients:

   - 2 Blocks of Philadelphia Cream Cheese
   - 1 Package of Imitation Crab - Flakey
   - 1 Large Jar of Medium or Hot Pace Picante Sauce

Directions:

First dice up the cream cheese into small cubes and place into a bowl. Next break up about half the package of crab into small pieces and place into the bowl. Add more crab if you wish. Last add a cup of the pace to the bowl. Mix well using a fork to mash all together. Add more pace for flavor as needed. The dip should be somewhat thick, not runny. Serve cold on crackers.

 

Chipotle Southwest Salsa (H/S)(S)(Q/E) (BACK TO TOP)

Ingredients:

   -

Directions:

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