Pumpkin Dip

8 ounces cream cheese
1/2 cup canned pumpkin
1/2 cup packed brown sugar
2 tsp maple syrup
1/2 tsp cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blending. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.

Queso

1 large can of Chili

1 medium size can of cheese whiz

1 small can of green chili"s (optional)

Mix together and heat up. (Either in the crock pot or on the stove.)

Guacamole

3-5 Avecado's (depending on how many people you are serving)
1-2 Jalepeno's
Garlic Salt
Pepper
Lemon or Lime

Chop jalepeno's super small and mix in with avecado's. Add garlic salt/pepper to taste. Add lemon or lime on top to keep green. Add one of the pits in the middle of the dip to also keep green.

RANCH CHEESE DIP

1 (8 oz.) cream cheese, softened
1 1/2 Tbsp. Hidden Valley dry ranch powder
1/4 cup milk
1/4 cup mayonnaise
2 cup grated cheese

Mix first 4 ingredients well. Add cheese and mix until blended. Refrigerate for 15-20 minutes if possible. Serve with your favorite crackers.

SPINACH ARTICHOKE DIP

1 can artichoke hearts
1 pkg. fresh spinach
1/2 c green chilies
1 c mayonnaise
1 c sour cream
2 cup mozzarella shredded cheese
Parmesan cheese to taste (your preference)

Rinse well the artichoke hearts and cut into small pieces. Wash and cook spinach; drain well! Cook artichokes, spinach, and green chilies for 10 min. on medium heat (do not add any liquid). Keep stirring to avoid burning. Add mayo, sour cream, and both cheeses, stirring constantly to blend. Keep stirring until dip boils. Simmer for 15 to 20 min.; stir as needed.

Dill Dip

1 C. sour cream
1 C. mayonnaise
1 tsp. dried parsley
1 tsp. onion salt
1 tsp. Bon Appetite Seasoning
1 tsp. dill weed

Mix ingredients and chill at least an hour before serving. Serve with fresh veggies.

7-Layer Dip

First Layer
1 can bean dip (bean dip w/ jalapenos - GOOD)
1 can refried beans

Second Layer
2 avocados (chopped)
1 can avocado dip (guacamole)(spreading the dip over the fresh avocados will keep the avocados from turning brown)

Third Layer
Mix together the following:
1 pkg. taco seasoning
1 C. mayonnaise
1 C. sour cream

Additional layers
jack cheese (shredded)
green onions (diced)
olives (sliced)
cheddar cheese (shredded)
tomatoes (chopped)

Artichoke Dip

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 Cup fresh grated parmesan cheese
1 Cup mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes @ 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread.

Football Watchin' Salsa

10 Roma tomatoes
6 fresh Anaheim Peppers
2 Serrano Peppers
1 bunch Cilantro
1/2 medium Yellow Onion
1 20 oz. can Tomato Sauce
5 Jalapeno Peppers
Garlic Salt, Salt, Black Pepper

Dice all ingredients to desired "chunkiness" and combine in a bowl. Refrigerate for at least 3 hours.

(For a milder salsa, leave out Jalapeno and Serrano Peppers!)