Submitted from Bill Samuels, Jr.
Serves 6-8
| 2 c. colby jack cheese | 2 c. mayonnaise | |
| 1 c. fresh Parmesan | 2 oz. canned jalapenos | |
| 22 oz. Green Giant Mexicorn (2 cans) | Frito’s Scoops corn chips |
Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.
Submitted by Americo
| 4 ripe avocados, peeled, pitted, & chopped | ½ red onion, chopped | |
| 1 jalapeno pepper, minced | 2 limes, juiced | |
| salt & pepper (to taste) | fresh cilantro, chopped (to taste) |
Combine all ingredients in a molcajete & mix to a chunky consistency. Season to taste with salt, pepper, & cilantro. Serve immediately with Cumin Dusted Tortillas.
Submitted by AnyasMom
Serves 6-8
| 1 bottle cocktail sauce | 16 oz. cream cheese | |
| 2 cans white lump crab meat, drained | ½ tsp Worcestershire sauce | |
| ½ tsp garlic powder | ¼ c. mayonnaise |
Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.
Yields About 5 c.
| ½ c. milk | 1/3 c. salsa | |
| 3 pkg (8 oz each) cream cheese, cubed | 2 pkg (8 oz each) imitation crab meat, flaked | |
| 1 c. thinly sliced green onions | 1 c an (4 oz) chopped green chilies |
Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.
Submitted by Happy13
| 1 c. mayonnaise | 2 tbsp curry powder | |
| 1 tbsp grated onion | 2 tbsp sugar | |
| 1 tsp Worcestershire sauce | 1 tsp freshly ground black pepper | |
| 1-2 tbsp vinegar (balsamic, apple cider, or rice) |
Mix together until smooth & sugar is dissolved. Refrigerate at least 2 hours. Serve with a raw veggie platter.
