Nacho  Salsa  Dip

 

 

 

 

INGREDIENTS:

1 pound ground beef

  1/3 cup chopped onion

2 pounds process cheese (Velveeta), cubed

1 jar (16 ounces) chunky salsa

1/4 teaspoon garlic powder

Tortilla chips or cubed French bread

 

 


DIRECTIONS:

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.

Drain well.

 

 

IN A SLOW COOKER

 

Transfer to a greased 3 quart slow cooker; stir in the cheese, salsa and garlic powder.

Cover and cook on low for 3 hours.

 

Stir; serve with tortilla chips or cubed bread.

 

 

Serves 7 cups

 

 

 

 

 

Blue  Cheese  Dip

 

 

 

 

INGREDIENTS:

1 package (3 ounces) cream cheese, softened

1/3 cup crumbled blue cheese

2 tablespoons milk

1 teaspoon unsweetened apple juice

3 tablespoons chopped pecans, toasted

Assorted fresh vegetables

 

 

 

DIRECTIONS:

 

In a small bowl, beat the cream cheese, blue cheese, milk and juice until blended.

 

Cover and refrigerate.

 

Just before serving, fold in pecans.

 

Serve with vegetables.

 

 

Serves 2/3 cup

 

 

 

 

 

Greek  Dip

 

 

 

 

INGREDIENTS:
 

1/2 cup milk

1/2 cup 1% cottage cheese

1/2 cup crumbled feta cheese

1 teaspoon dried oregano

1/4 teaspoon grated lemon peel

pepper to taste

Assorted fresh vegetables

 

 

 

DIRECTIONS:

 

In a blender, combine the milk, cottage cheese, feta cheese, oregano, lemon peel and pepper.

Cover and process until smooth.

 

Transfer to a small bowl.

 

Serve with vegetables.

 

 

Serves 1 1/4 cups

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond