Tomatillo Ranch

1 envelope buttermilk ranch dressing
(generic is fine)
1c milk
1c mayo
½ bunch fresh cilantro
2 tomatillos
1 serrano pepper with seeds removed

Blend all ingredients in blender until it reaches a dressing-like consistency. Refrigerate overnight for best results. Also good with sour cream instead of milk and mayo.

Audrey's Artichoke Dip

8 oz. Cream Cheese
1 Cup Mayonnaise
1 Cup Sour Cream
1 Cup Parmesan Cheese
(grated/shredded)
1 14oz. Cans Artichoke Hearts
(drained & chopped)
2 Cloves Crushed Garlic
½ tsp. Dill Weed

Combine & Mix Ingredients
Pour into 8”x8” cake pan

Bake 350* for 30 min.

Serve with cut up French Bread

7-Layer Dip

1 Can Refried Beans
Chopped Jalapeño
3 Avocados
1 Tbs. Crushed Garlic
Lime Juice (about 2 TBS)
Sour Cream (about 16 oz.)
Taco Seasoning Packet
Shredded Cheese
1 Lg. Tomato (diced)
5-7 Green Onions (chopped)
Cilantro (about ¼ bunch chopped)
(chopped or sliced olives optional)


Layer Refried Beans on bottom of 8x8 pan
Sprinkle Jalapeño evenly over Beans
In separate bowl or bag mix Avocado, Garlic, and Lime Juice
Salt and Pepper to taste
Layer Avocado mixture over Jalapeño and Beans
In separate bowl mix Sour Cream and 2/3 Taco Seasoning Pack
Layer Sour Cream mixture over Avocado mixture
Layer Shredded Cheese over Sour Cream mixture
Layer Tomatoes over Shredded Cheese
Salt and Pepper to taste
Layer Green Onions over Tomatoes
Layer Cilantro over Green Onions

Toffee Fruit/Pretzel Dip

1 8oz. Pkg. Cream Cheese (soften)
½ Cup Brown Sugar
¼ Cup Sugar
1 tsp. Vanilla
½ Bag Heath Bits (without chocolate)

Using an electric hand mixer,
Mix all ingredients together.

Serve with:
Pretzel Rods
Apples
Other Fruit

Corn Salsa

1/2 cup Red Onion
1/2 cup Cilantro
19 oz can Black Beans (drained and rinsed)
1 can Chopped Olives
1/2 bottle Ranch Dressing
10 oz Frozen Corn
1 Red Pepper
1Tomato
2 Limes (Juice)

Mix all ingredients except frozen corn and tomatoes.
Refrigerate overnight.
Add remaining ingredients 1-2 hours before serving.
Serve with Tortilla Chips.