Brie Dip with Honey and Walnuts

-7 ounces brie
-honey
-walnuts


Slice brie and layer in a 8X8 glass dish. Drizzle with 2 tablespoons honey and sprinkle with 2 teaspoons of chopped walnuts.  Bake at 400 degrees for 15 minutes.  Serve with club crackers.

Cowboy Caviar

-1 can black beans, rinsed and drained

-1 can black eyed peas, rinsed and drained

-1 pound roma tomatoes, chopped

-1 can sweet corn, drained (or 2 cups frozen corn)

-1/2 – 1 red onion, chopped

-1/2 cup diced green bell pepper

-1/2 cup diced red bell pepper (or orange or yellow)

-1 cup chopped cilantro

-1/2 cup pickled jalapeno peppers, chopped

-avocado

Dressing:

-1/2 cup olive oil

-1/3 cup white wine vinegar

-1 tsp salt
-lime juice

Whisk ingredients for dressing together.

In separate container, combine all ingredients and stir dressing over top.

Shrimp Chip Dip

I love this dip! It's super salty and great with chips or crackers. It reminds me of holiday events at my Aunt Chris' house when I was younger. I don't really like seafood, but still crave this dip.

-1 can cream of shrimp soup
-1 (8 ounce) cream cheese, softened
-garlic salt to taste

Mix ingredients thouroughly and then chill. Serve with chips or crackers. The trick to no lumps in your dip is to blend the cream cheese well before adding in the soup.

From the kitchen of Christine Allman.

Restaurant Style Salsa

My friend, Katie, brought this PERFECT salsa over the other night.  She snagged it off the Pioneer Woman's website (I love the Pioneer Woman!!) and said that she never eats jarred salsa anymore.  It's super easy and I have a feeling I will be doing the same thing.  I love me some chips and salsa!

-1 can (28 Ounce) Whole Tomatoes With Juice
-2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
-1/4 cup Chopped Onion
-1 clove Garlic, Minced
-1 whole Jalapeno, Quartered And Sliced Thin
-1/4 teaspoon Sugar
-1/4 teaspoon Salt
-1/4 teaspoon Ground Cumin
-1/2 cup Cilantro (more to taste)
-1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.  I haven't tried this yet, but I think I will add in a rinsed jar of black beans and a rinsed can of sweet corn and gently stir before serving.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

From the kitchen of Katie Talbert

Fruit Dip

Here are a few more recipes that were inspired by Katie's shower. One of my favorite appetizers is fruit and dip so of course I had to prepare some for the shower. Enjoy a few of my favorite fruit dip recipes. Remember, the key to a smooth and lump free dip is to thoroughly blend the cream cheese alone before adding the other ingredients.

Kim's Go To Fruit Dip
-8 ounces of cream cheese, softened
-3 T sugar
-1 cup sour cream
-1 t vanilla extract

Blend well and serve with fruit.

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Pizazzed Fruit Dip
-8 ounces of cream cheese, softened
-1/4 cup powdered sugar
-1 T sherry
-1 t vanilla
-1/2 cup cool whip

Blend well and serve with fruit.

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No Guilt Fruit Dip
-1 container fat free Cool Whip
-1 big box of sugar free vanilla pudding mix

Thaw cool whip and mix until well blended. Serve with fruit. This is a Weight Watcher's recipe.

Fire-Roasted Salsa

My friend, Libby, brought her amazing homemade salsa over for our Super Bowl party and I finally snagged her recipe. I love this stuff!

-1 can fire-roasted tomato
-3-4 cloves garlic
-1-2 jalapenos
-small hunk of onion
-small handful cilantro
-salt

Blend in food processor and enjoy!

From the kitchen of Libby Chapman.