Nancy’s Hot Dip

Nancy Says: You can use any range of heat level with the salsa, depending on your tastes.

Nancy's Hot Dip
Recipe type: Appetizer
Prep time: 
Total time: 
  • 16 oz. cream cheese, firm
  • 32 oz. salsa
  • 14 oz. black olives, sliced
  • 4 oz. green chilies, diced
  • 1 avocado, diced
  • 4 green onions, finely chopped
  • 1 box Wheat Thins
  1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
  2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
  3. Arrange Wheat Thins around outer edge of plate.

Photo Courtesy of Steven Lilley on Flickr

Michelle’s Classic Salsa

Michelle Says: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Michelle's Classic Salsa
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
  • 12 c. tomatoes
  • 6 c. onions
  • 2-10 jalapeno peppers (to taste)
  • 5 cloves garlic
  • 2 c. green bell peppers
  • 3 tbsp non-iodized salt
  • ¼ c. sugar
  • 1 c. apple cider vinegar
  1. Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together.
  2. Test for degree of "hotness" by adding chopped jalapenos one at a time.
  3. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Photo Courtesy of Cowgirl Jules on Flickr


Fiesta Burritos

Submitted by Monica Fawver
Serves 8


4 tbsp oil 8 10″ flour tortillas
2 tbsp garlic 4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed 1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup 1 box Spanish rice, prepared
16 oz. black beans


  1. In a large frying pan, saute the garlic in the oil.  Add the chicken, 1 c. salsa, Spanish rice, & black beans.  Simmer for about 5 minutes or until filling is hot.  
  2. Warm tortillas in the microwave for 1 minute.  Roll ¾ c. filling and ½ c. cheese in each tortilla. 
  3. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. 
  4. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.

Food Art Friday for February 5th

Food Art

Submitted by Nithya

Submit your food art or found food art photos to!

Mexican Lasagna, or, Tortilla Pie

Submitted by Brad Waller
Serves 8


15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese


  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.