Sausage Dip

This recipe is from my brother-in-law.  It is the perfect dip for gatherings, football season and really any time!

Ingredients:

4 (8 oz.) packages cream cheese
2 cans Rotel
1 lb sausage

Directions:

-  Cook sausage in a skillet until browned through.
-  Combine all ingredients in a crock-pot set at medium heat.
-  Stir frequently until cheese is melted.
-  NOTE:  you can make this dip as spicy as you like by using hotter rotel and spicy sausage!

Baked Feta Dip

So Pinterest is my new obsession.  I seriously can't stop pinning!  The good news is I have found SO MANY new recipes that I can't wait to try and share.  Here is one I found via plainchicken.com.  I love feta!  It is my favorite cheese.  This seriously could not be any easier!

Ingredients:

6 oz. crumbled feta
3/4 c. pizza sauce
1/4 tsp. red pepper flakes
Fresh French bread loaf, sliced

Directions:

-  Combine feta, pizza sauce and red pepper flakes and pour into a baking dish.
-  Bake at 350 degrees for 20 minutes or until bubbly.
-  Serve with bread for dipping.

Pepperoni Pizza Dip

My husband LOVES this dip. I got the recipe from my Aunt Melinda and I make it a lot for parties. It is so easy and super good! I don't have a picture of it because it just looks like a casserole with cheese on top but don't let the lack of picture discourage you from making this! It is awesome!

Ingredients:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/8 tsp dried oregano
1/8 tsp. garlic powder
1/8 tsp cayenne pepper
1/2 c. pizza sauce
3/4 of a chopped green bell pepper
10 pepperoni slices, quartered
1/4 c. sliced green onions
1/2 c. shredded mozzarella cheese

Directions:

- Preheat oven to 350 degrees.
- In a medium bowl mix cream cheese, sour cream, oregano, garlic powder and cayenne pepper. Spread evenly in the bottom of a 9 inch pie plate.
- Top with pizza sauce.
- Top with green bell peppers, onions and pepperoni.
- Bake for 10 minutes.
- Top with cheese and return to oven until cheese is melted and bubbly.
- Serve with Frito's

Chili Bean Cheese Dip

This dip screams football season and is great for Sunday afternoon football watching! It is so good and easy too!

Ingredients:

1 (8 oz.) pkg cream cheese, softened
1/2 c. chunky salsa
1 c. shredded cheddar cheese, divided
1 (16 oz.) can Bush's Chili Beans, undrained
3 tbsp. green onions, sliced
3 tbsp. chopped black olives
tortilla chips for dippin'

Directions:

- Preheat oven to 350 degrees.
- In a 9" pie plate combine cream cheese and salsa and spread evenly in pan.
- Top with 1/2 cup of the shredded cheese.
- Top with chili beans.
- Top with remaining cheese, olives and onions.
- Bake for 15-20 minutes until heated through.

NOTE: This dip will be somewhat runny.

Jessica's MexiDip

Last night we had our friends, Jeff and Jessica, over for dinner and I made Jessica's MexiDip for an appetizer. I have taken this dip to several parties and it is always a huge hit! It is so easy! I usually double or even triple the recipe because it is gone in an instant!

{this picture doesn't make this dip look very good, but trust me, you'll love it}

Ingredients:

1 box cream cheese

1 can black beans, rinsed and drained

1 can Rotel (I use original), drained

1-1 1/2 c. shredded cheddar cheese

Fritos

Directions:

- Spread cream cheese evenly on the bottom of an 8x8 baking dish

- Top with black beans making sure they are distributed evenly.

- Top with Rotel, distributing evenly over black beans

- Top with cheese.

- Bake at 350 degrees for 10-15 mins. or until cheese is melted and bubbly.

- Serve hot with Fritos.

NOTE: The key to this dip it making sure everything is drained completely. You will end up with runny dip if not.

Guacamole Salad

I got this recipe off of Foodnetwork.com and LOVE IT! I am a HUGE guacamole fan and this is a fun little spin on it. It is awesome alone or on a chip! It feels summer-y and was wonderful paired with my burger recipe below.Ingredients:

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 oz) can black beans, rinsed and drained
1/2 c. diced red onion
2 tbls. minced jalapeno peppers, seeded
1/2 tsp. freshly grated lime zest
1/4 c. freshly squeezed lime juice (about 2 limes)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. minced garlic
1/4 tsp. cayenne pepper
2 ripe Hass avocados, seeded, peeled and diced

Directions:

- Place tomatoes, yellow pepper, black beans, onion, jalapeno pepper and lime zest in a large bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne.
- Pour over vegetables and toss well.
- Just before you are ready to serve the salad, fold the avocados into the salad.
- Serve at room temperature.