Cream Cheese Caramel Apple Dip

Adapted from Jo and Sue

Ingredients

1 pkg (8 oz) cream cheese, softened

14 oz caramels, unwrapped

2/3 cup half and half

2 Crunch bars

8 apples

8 (1/2 cup each) mason jars

Notes / Directions

Heat up caramels and half and half on medium heat until caramels have melted and the mixture is smooth.  Put cream cheese and 1/2 cup of caramel in a bowl and stir until smooth.  Scoop and flatten an equal amount of the cream cheese and caramel mixture into each of the 8 jars.  Top each jar with the remaining caramel sauce.  Crunch up the Crunch bars and sprinkle on top.

To turn into gifts, place one apple on top of the jar and place in a small, clear, plastic gift bag or cover with saran wrap.  Tie shut with a ribbon.

~ Rachel

Avocado Salsa

Ingredients
1 15-oz. can white corn niblets, drained (White Shoepeg is best)
1 small can chopped black olives
1 pinch red pepper flakes
½ bunch green onions, chopped
3 cloves garlic, chopped
4 large avocados, diced
7+ roma tomatoes, seeded and diced

Sauce:
1/3 c. olive oil
¼ c. lemon juice
3 Tbsp. apple cider vinegar
1 tsp. oregano
Salt & Pepper 

Notes / Directions
Mix all together. Best if “marinated” in fridge for a while before serving but can be served immediately.
Serve with corn chips.

~ Kim

Strawberry Dip

Ingredients
2 c. sour cream
2 oz. semi-sweet chocolate bar, shaved with fine grater
1 1/2 tsp. vanilla
3/4 c. sugar
 
Notes / Directions
Mix. Chill at least one hour before serving. Strawberries served at room temperature will be more
sweet. Can use any fruit.

~ Kim

Chili Chip Dip

Ingredients
1 can Hormel chili "No Beans"

1 8oz pkg cream cheese

Notes / Directions
Put ingredients in small sauce pan and heat slowly until cream cheese is melted. Serve with Fritos or corn chips.

~ Jolynn

Onion Chip Dip

Ingredients
1 8oz pkg cream cheese
1 16oz tub sour cream
Celery flakes (dried and crushed from celery leaves)
Onion powder
Milk

Notes / Directions
Cream cream cheese. Add sour cream.  Add onion and celery flakes to taste, 1-2 teaspoons. Mix until smooth. Add a little milk until desired consistency. Serve with potato chips. Really good on baked potatoes too.

~ Jolynn

Olive Garden's Spinach Artichoke Dip

It makes a lot of dip.  Like a 9x13 pan.  I think it would also work well in a round pie dish, it would just be thicker, but I haven't tried it yet.  AND don't leave anything out!!  Every ingredient has it's place.

Ingredients
2 artichoke hearts
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated (grate your own cheese; it tastes better and melts better)
1/4 tsp fresh thyme leaves (I used dried thyme)
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped

Notes / Directions
Preheat oven to 325ºF.

Preparation for fresh artichokes:
Steam for 45 minutes with some lemon water.  Cool the artichokes.  Clean, peel, remove center "choke" and chop up into pieces.

Dip preparation:
Mix all ingredients together except the artichokes.  I did this in my kitchenaid.  Once everything is mixed well, fold in artichoke hearts.  Coat a large pan with pan spray; fill pan with mixture.  Bake for about 25 minutes or until bubbling and center is hot.  Garnish with parmesan cheese.

Bread preparation:
Cut bread into thin slices.  Lightly coat each side with olive oil (I skipped this part) and place on a cookie sheet.  Lightly broil each side so they are nice and crispy. 

~ Rachel