Cranberry Jalapeno Dip

1 Bag Fresh Cranberries
1 jalapeno pepper - take the seeds out
1 T. cilantro
2 gr. onions (use just the green tops)

Grind ingredients in a food processor or blender.

Mix in 1/2 c. sugar.

Serve immediately or refrigerate overnight for more flavor.

Pour over two bricks of cream cheese and serve with crackers.

Canned Salsa

16 c. tomatoes, chopped
1 c. bell peppers, chopped
2 c. onion, chopped
1+ T. garlic powder
3 T. salt
2 T. sugar
1 T. oregano
½ c. vinegar
3 c. diced chilies
2 c. carrots, shredded
3 cans El Pato sauce
1 (29 oz.) can tomato puree
1 (6 oz.) tomato paste

Cook everything while preparing tomatoes. Add tomatoes and cook 40-45 minutes. Put salsa in jars. Cover with water and boil in water bath for 20 minutes. Makes 14 pints or 7 quarts.

Louisiana Dip

Cream together:
8 oz. cream cheese
½ c. sour cream
¼ c. mayonnaise

Sprinkle with:
2 cans mini shrimp (drained)
1 cup cocktail or chili sauce
2 c. mozzarella cheese
1 bell pepper
3 green onions
1 large tomato

Serve with crackers

Cowboy Caviar

1 can corn
1 can black eyed peas
1 can black beans
2 cans stewed tomatoes
1 bunch green onions
1 bunch cilantro chopped – to taste

Add avocados

Mix in 1 pkg. Italian salad dressing and 3 T. white vinegar

Serve as a salsa with chips or on salad.

Spinach Dip

1 c. mayonnaise
1 pint sour cream
3 green onions chopped
1 10 oz. pkg. frozen spinach, thawed, squeeze out as much moisture as possible and drain well
1 pkg, Knorr vegetable soup mix

Mix all ingredients. Cover and chill. A fun way to serve it is in the middle of a bread bowl. Great with a hard bread or pita chips or crackers.