Creamy Jalapeno Goodness

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
1 whole large jalapenos, roughly chopped
3-4 slices of pickled jalapenos, roughly chopped
1/2 tomatillo, roughly chopped
1 cloves garlic, minced
2 Tbsp milk

1/3 cup fresh cilantro
1 whole lime, juiced
2 Tbs of jalapeno juice

Mix everything together pour into a food processor and pulse until finely blended together. Pour into serving bowl and dip chips or veggies, marinate some chicken for a couple of hours, use as a topping for quesadillas, enchiladas, tacos, etc............. Enjoy!!!

Note: For a different taste substitute the tomatillo for 1/4 cup canned green chilies undrained, and only use milk no jalapeno juice.

When marinating chicken make sure to save some to put on top of the chicken after its cooked.


By: Melissa Frederick

Slim Salsa

5-6 roma tomatoes
1 can diced green chilies
1 can black beans, drained and rinsed
1-2 bunches green onions
1 bunch cilantro
1 yellow and 1 green pepper (or red, orange, or you can use those little peppers…)
2 cloves garlic

Chop all above ingredients (that need to be chopped) very small, Place in container and add remaining ingredients.

1 T. lime juice
A ½ bottle of Kraft Zesty Italian Dressing (can use light or fat free)
2 cans white shoepeg corn, drained and rinsed
2 T. red or white vinegar
2 T. ‘Cavender’ all-purpose Greek seasoning

Mix well and chill. Store in an airtight container in the fridge for up to 3 weeks.

By: Stacy Ricks

Chocolate Chip Dip

1 pkg.(8oz)cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp. brown sugar
1 tsp vanilla extract
1 cup (6oz) miniature semisweet chocolate chips

Dippers: Graham Craker Sticks, Nilla Waffers

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips.

By: Taste of Home