Brooke's Crab Salad

2 - 8oz bricks of cream cheese 
1 lb of imitation crab (sea blends is the best) 
the greens of 2 bunches of green onions (rinsed and sliced into rings) 

mix with your fingers and add 1-2 tablespoons of lemon juice. the longer it sets the better it gets. :)

Apple Caramel Dip

This easy fruit dip uses store bought caramel and staples that you probably have in your pantry. It goes perfectly with crispy, tart apples especially Granny Smiths.

•2-8 oz. packages cream cheese, softened
•1/4 cup brown sugar
•Tub of caramel dip
•1/4 cup toffee bits
•1/4 cup pecan pieces
•Sliced apples of choice

Mix cream cheese with brown sugar. Spread in your favorite serving dish. Pour caramel dip on top of cream cheese mixture and top with toffee bits and pecan pieces.

Serve with apples. To keep apples from turning brown, dip them in a mixture of lemon juice and water immediately after slicing.

Bacon Wrapped Shrimp & Water Chesnuts

1 pkg bacon - cut in half, cook in skillet but don't crisp.
Wrap bacon around:
20 lrg shrimp - marinated in 1/2 c. bottled teriyaki sauce
1 (8 oz) can whole water chesnuts - marinated in 1/2 c. BBQ sauce

Bake at 400 degrees for 15-20 min. until bacon is crisp

Hot Cheese Salsa Dip

1 1/2 lbs hamburger
1 lb. pasteurized proceesed cheese, cubed
12 oz. salsa (6 oz medium, 6 oz mild)
Corn chips

Brown beef and drain. Combine with other ingredients in crockpot. Heat on low until melted, stirring occasionally. Keep hot for serving.

Use chips for dipping.

Dill Dip

8 oz. sour cream
2 c. mayo
2 T. dill seasoning
3 slices chopped onions

Mix well, chill & serve

Deviled Eggs

I actually got this out of The Friend magazine and it's my favorite way to make them!

8 hard boiled eggs - cut in half, remove yolks

Mix yolks with:
1/3 c. mayo
dash of salt
1/4 t. dry mustard
2 t. vinegar
2 t. parsley flakes

Fill egg cavities, and sprinkle with:
paprika

Southwestern Egg Rolls from Chili's

1/2 (12 ounce) can refried black beans
1 (15 ounce) can black beans (drained)
1/2 (10 ounce) package frozen spinach, defrosted and water squeezed out
2 medium fresh tomatoes, small dice
1/2 bunch fresh cilantro, chopped
4 green onions, finely chopped
1 (12 ounce) can whole kernel corn (optional)
1 teaspoon cumin
salt and pepper
3/4 cup cheddar cheese, grated
3/4 cup monterey jack cheese, grated
flour tortilla, the small size
vegetable oil (for frying)

Mix all the ingredients together in a bowl.
Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortilla and wrap like a burrito (very tightly) use toothpick to hold in place.
Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side.
Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like.

Black Bean & Corn Salad

Serve warm or cold, as a salad or a chip dip.

1 can Black Beans, rinsed well and drained
1 can Corn, drained
4 fresh tomatoes, diced (fresh vine tomatoes taste the best or hybrid tomatoes that you can buy on the vine)
½ c red onion, chopped FINE
½ c cilantro, chopped FINE
2 T Lime Juice
1 T olive oil
½ t salt
¼ t pepper
2 dashes Hot Sauce (i.e. Cholula or Tapatio or even Tabasco)
pinch of Cayenne

Spinach & Artichoke Dip

4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt
OR
2 14-oz cans artichoke hearts, drained and sliced

2 lbs cream cheese, room temperature
1 lb mascarpone cheese, room temperature
4 Tbsp all-purpose flour, sifted
2 cups Parmesan cheese, grated
1/2 tsp fresh thyme leaves
1/2 tsp crushed red pepper
2 Tbsp fresh flat leaf parsley, chopped
2 garlic cloves, minced
10 green onions, chopped
Ground black pepper to taste
Salt to taste
2 6-oz packs fresh spinach, chopped
16 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES

BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

MIX all ingredients in a large bowl, except bread and extra virgin olive oil.

COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Bruschetta al Pomodoro

Serves four. Total time: 30 minutes

6-8 Fresh Chopped Basil Leaves
Salt (as needed)
2-3 cloves Garlic
4 medium Tomatoes
8 slice(s) Crusty Bread
Pepper (as needed)
6 Tbsp Extra Virgin Olive Oil

1. Chop tomatoes, season with salt, pepper, chopped basil and oil.
2. Grill bread, brush with garlic and top with tomatoes.

Cowboy Caviar

Serve as a dip with Tostitos Scoops or regular corn chips

Drain and rinse 1 can black eye peas and 1 can black beans
Drain 1 can corn and 2 cans Rotel tomatoes with chilies
Chop 1 bunch green onions and 1 bunch cilantro
Dice 1-2 avocados and mix them with the dressing before mixing all ingredients together.

DRESSING:
juice of 3 limes
2 T olive oil
3 T apple cider vinegar
1 t. salt
1/2 t. pepper