Artichoke Dip

1 -15 oz can quartered artichoke hearts, drained
1 -3 ounce can diced mild green chiles or diced jalapenos
1 cup grated parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 8 oz package cream cheese, softened

Preheat oven to 350 degrees. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in dream cheese, mix well. Spoon into 9 inch square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.

Fruit Salsa

Shared by Janice McAllister

1 bag (16 oz.) frozen strawberries sliced into small pieces
1 bag (12 oz.) frozen raspberries (use about 10 oz.)
3 kiwi fruit chopped into small pieces
3 Granny Smith apples chopped into small pieces – I do peel them
5 TBL brown sugar (I added a little more sugar – just taste it and put in what you like)
5 TBL strawberry jam

Mix all together and serve – You can add more of the different fruit if you want, I added a little more kiwi fruit. This makes a huge batch, can serve 75 people

Serve with cinnamon tortilla chips.

Dave's Crockpot Chicken

Shared by Sherry Huffaker

1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese

Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)

Cranberry Salsa

Shared by Evelyn Ehrig

1 Bag fresh whole cranberries

1 – 8oz can crushed pineapple (drained)

2 chopped jalapenos (without seeds)

2/3 cup sugar

½ cup cilantro chopped

2 Tbsp white onion chopped

Salt to taste

Use food processor to chop everything up. Mix altogether and let sit for at least 2 hours.

Eat with chips or cream cheese and crackers.

Makes 2 cups

Mexican Corn Dip

shared by Tiffany Orvin

2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a little splash of salt

Try a little cilantro for that lil extra something!