Recipes Reviews and Gadgets

Add something sweet and healthy to your salsa by adding fruit. It adds a little more texture, and some great flavor. You can control how hot this will be by the seeds in the jalapenos.

Sweet and Hot Salsa
1/2 C red pepper, diced

1/2 C yellow pepper, diced

1/2 C green pepper, diced

1 C dried raisins, apricots or peaches

1 C fresh pineapple diced

1/2 C red onion diced

1/4 C fresh cilantro finely chopped

1/2 C jalapeno pepper, seeded and minced

3 Tbls Lime Juice

1 Clove garlic, minced

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp salt

Tortilla Chips

Combine ingredients in a bowl. Cover and refrigerate at least an hour for flavors to blend together. Serve with your favorite tortilla chips. Makes three cups. The longer you let it sit the better it will taste!

I received this recipe from Philadelphia Cream Cheese. I won a bunch of recipes from them in a nice recipe box, and several coupons for free cream cheese. I love cream cheese and I love seafood so this is a nice combination. You need a nice heavy cracker to spread this thick dip on. I use Wheat Thins or Triscuits.

1 8 oz package of cream cheese

3/4 pound cooked shrimp, chopped (about two cups)

3/4 c cocktail sauce

1/4 c shredded parmesan cheese (I think any cheese would work)

1/4 c sliced green onions (I used red peppers - raw onions give me a headache)

Spread cream cheese onto bottom of 9 inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. Sprinkle cheese and onions over shrimp mixture. Serve with crackers of your choice. I suppose I could have put the onions on top and dug around them!

My cousin sent this recipe and she varies it every time she makes it by using whatever canned beans she has on hand. She serves this dip with with nacho chips and some Margaritas! I have not made it yet, but I trust her opinion because she is older than me. I do have a gang coming over this weekend, who love to snack, and a couple of the ladies do enjoy Margaritas! We may just have to try this!

Thanks Karen!

Texas Chili Dip

2 (16 oz.) cans black beans
1 (16 oz.) can corn
1 (16 oz.) can garbanzo beans
8 medium tomatoes, diced into small pieces
1 medium red and/or green pepper diced
1 red or white onion, diced
2 (4oz.) cans diced green chilies
3 diced avocados
Juice of 4 to 5 fresh limes (I also add some of the lime pulp)
2 to 3 cloves pressed garlic
Cilantro, finely chopped, to taste

Combine all ingredients and refrigerate several hours, serve with nacho chips at room temperature.