Hummus

Got this recipe from Family Feast under $75! Seriously, GREAT BOOK! Pick it up on Amazon!

1 15oz can chickpeas, rinsed and drained
1 T sesame oil
2 to 3T olive oil
1/4 c lemon juice
3 cloves of garlic (you could use just two)
1 t cumin (this scared me a little, but good!!)
1/2 t salt
1/4 pepper

Combine all ingredients in a food processor or blender, process until smooth. If mixture is too thick, add a little water to preferred consistancy. Serve at room temperature. Store in fridge for 1 week in sealed container.

Ham Rolls

1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin

Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.

Aunt Janice's Reuben Dip

1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

Hot Chicken Dip

I made this with chicken I made in the crockpot instead of canned. EVERYONE LOVED IT!! I cooked it in crockpot instead of on the stove. I got the recipe from allrecipes.com

2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans condensed cream of chicken soup

In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Serve with tortillas

Hummus

1 clove garlic
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

DIRECTIONS
In a food processor, add all ingredients, blend until smooth.

Serve with Veggies or Pita

Homemade Salsa

5 tomatoes

1 onion

1/2 c fresh cilantro

3 cloves garlic

1 T lime juice

1 jalapeno pepper

Bring a pot of water to a boil. Pierce the skin of the tomatoes, drop them in the water until the skin begins to peel (only takes like 20 seconds), remove tomatoes, drop into cold water, peel tomatoes.

chop onions, garlic, jalapeno pepper, lime juice in food processor. Put in bowl. Chop cilatro in food processor, add to onion mixture. Then chop tomatoes to desired constancy, I put mine in the food processor (got all the yummy bits out too!).

Mix all ingredients together in bowl. Chill until ready to serve.

Reuben Dip

1 c sour cream
1 c mayo (NOT miracle whip)
1 16 oz can saurkraut, drained and squeezed dry
1/2 c finely chopped onion
1/3 lb deli style corned beef
1 c swiss cheese
2 T horseradish

Serve with Triscuits

Mix everything together. Bake 30 minutes at 350*




This is a new favorite!

Artichoke Dip

1 cup thawed, chopped frozen spinach

1 can artichoke hearts

8 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.