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.

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.)

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!