Category: Dips

Salsa

image1 lg can whole tomatoes
5 yellow chilies
1 onion, chopped
1 tbsp garlic salt
juice from 1/2 of a lime
pepper to taste
cumin to taste
1 bunch cilantro, chopped

Boil chilies for 10 minutes; remove stems, veins, and 1/2 of the seeds.  Combine all ingredients except cilantro in food processor; pulse to desired consistency.  Stir cilantro through the salsa.

 

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Jalapeño Salsa

+/-20 jalapeños, halved, deseeded and deveined
+/-6 cloves garlic
olive oil
1 tomato
1/4 cup cilantro, chopped
salt to taste

Coat jalapeños and garlic in olive oil; place on baking sheet with garlic under the halved jalapeños.  Place in a 400º oven for 30 minutes.  Cool.  Combine jalapeños, garlic, tomato, and cilantro with a splash of olive in a food processor and process to desired thickness; season with salt.

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Hot Bean Dip

1 can bean & bacon soup
1 can (4 oz.) diced green chilies
1⁄2 tsp minced onion flakes
1 pkg taco seasoning mix
1 cup grated cheese
1 pt sour cream

In crock pot, mix all ingredients except sour cream. Heat on low until the cheese melts. Mix in sour cream and heat thoroughly. Serve with tortilla chips.

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Crab Dip

1 pkg cream cheese
1 bunch green onions, finely sliced
1 pint sour cream
1 jar La Choy sweet & sour sauce
1 pkg imitation crab meat

Combine cream cheese, sour cream, crab meat, onions and 2-3 tbsp sweet & sour sauce. Refrigerate. Serve with crackers. For excellent seafood wontons, spoon dip into wonton skins, seal and fry. Serve with remaining sweet & sour sauce.

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Artichoke Dip

1 cup mayonnaise
1 can green chilies, diced
1 cup parmesan cheese, grated
dash cayenne pepper
1 can UNMARINATED artichoke hearts, diced

Combine all ingredients and place in an oven-safe baking dish. Top with additional grated parmesan cheese. Bake at 350o for 30 minutes or until thoroughly heated. Serve with bread, crackers or tortilla chips. Variation: add fresh spinach leaves.

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