Ranch, Taco & Onion Seasoning mix

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

TACO SEASONING

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

DRY ONION SOUP MIX

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

RANCH

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
*Can also substitute Greek Yogurt in the Ranch!

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Pour on Salad Dressing recipes

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Cold Pizza Dip

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) pizza sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/4 pound shaved deli ham, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

25 slices pepperoni, quartered

3 green onions, chopped

1/3 cup chopped green pepper

2 cups (8 ounces) finely shredded mozzarella cheese

Directions

Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

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Guacamole

2 ripe Haas avocados

2 small jalapenos, seeded and finely chopped

1/2 small onion, finely chopped

1 medium tomato, seeded and diced

2 garlic cloves, cracked

2 teaspoon coarse salt

Juice of 2 lemons

Tortilla chips and vegetables

Halve the avocados and remove the pit. Scoop the flesh into a medium bowl and add the jalapenos, 

onions and tomatoes. Chop the garlic and sprinkle it with salt. Using the side of your knife, apply pressure 

with your hand and crush the garlic and salt into a paste. Add the mixture along with the lemon juice to 

the avocados and mash with a fork until fairly smooth.

Place in a serving dish and serve with tortilla chips and vegetables.

Makes: About 4 servings.

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Red Pepper Hummus

Makes 2 cups
Hands-on Time: 15 minutes
Total Time: 25 minutes (plus soaking time)

INGREDIENTS:

• 1 cup dry chickpeas (aka garbanzo beans),* picked over to remove any stones
• 2 red bell peppers, quartered, stemmed, seeded and ribs removed
• Juice of 1 lemon (about 3 tbsp)
• 1/4 cup tahini paste 1 clove garlic, whole or roughly chopped
• 2 tbsp extra-virgin olive oil, plus additional for drizzling, optional
• 1/2 tsp coarse sea salt

INSTRUCTIONS:

1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they almost double in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
2. After chickpeas have soaked, drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, 2 hours.
3. Meanwhile, position oven rack 5 inches below heating element and preheat broiler to high. On a foil-lined baking sheet, place pepper quarters, skin side up, and broil until skins of peppers are blistered and charred, 10 to 12 minutes. Remove peppers from oven and place in a resealable plastic bag; set aside to steam for 10 minutes. Remove peppers from bag and gently peel off and discard the blackened skin. Finely chop one of the pepper quarters and set aside for garnish. Coarsely chop remaining peppers and set aside.
4. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway through. Process for the full minute to ensure mixture is creamy and smooth. Add garlic, 2 tbsp oil and salt; process for another minute or until no lumps remain and mixture is very smooth.
5. Drain chickpeas. To food processor, add chickpeas and blend for 1 minute, scraping down sides of bowl after 30 seconds. Add coarsely chopped peppers and process until smooth. Continue processing, scraping down bowl as necessary, until mixture is well blended and smooth. Add 1 to 2 tbsp water and blend until mixture is creamy. Top hummus with reserved finely chopped red pepper and drizzle with additional oil (if using). Serve immediately or refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 tbsp water before serving.

*TIME-SAVER: If you don't have time to soak the beans, you can use 1 15-oz BPA-free can of chickpeas, drained and rinsed.

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Chili Substitute Recipe for Dips or Eating

 Fry 1 pound hamburger, ground turkey or chicken,

mix in a packet of taco seasoning,

add 1 can drained and rinsed black beans and one of pinto beans.

Then you can eat it in a bowl, wrapped up in a tortilla, taco filling, as topping for nachos, topping for

eggs, taco salad - however you would like to eat it. I always serve with shredded cheese, diced onion,

shredded lettuce, diced tomatoes and hot sauce.

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Easy Salsa

 Salsa

Ingredients:

whole or diced tomatoes - 28-ounce can, drained with juices reserved (I use Muir Glen Fire Roasted.)
red onion - 1 small, roughly chopped
Serrano chile pepper - 1, seeded
garlic cloves - 2
freshly squeezed lime juice - from 2 limes
fresh cilantro - 1/2 cup, roughly chopped
sea salt - to taste
freshly ground black pepper - to taste
extra virgin olive oil - drizzle

Preparation:

Place onion, chile, and garlic in bowl of food processor. Pulse several times until finely chopped.
Add tomatoes and lime juice and pulse several times to combine. Season with salt and pepper.
Add reserved tomato juice, if needed, to thin the salsa. Pulse to combine.
Transfer to serving bowl, drizzle salsa with olive oil, cover with plastic wrap, and let sit for 1 hour for flavors to combine.

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Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded,
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

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Wonderful Clam dip

 
INGREDIENTS 2 cups or 4 dozen clams chopped & cooked
1½ cups sour cream
1½ tsp lemon juice
1½ tsp Worcestershire sauce
½ tsp Tabasco sauce
¼ cup chopped chives, salt and cayenne pepper, to taste
Potato chips or any dip chip of your choice, for serving
DIRECTIONS
1. In a mixing bowl, combine the chopped clam meat and sour cream.
Add the lemon juice, Worcestershire sauce, Tabasco, chives and season with salt and cayenne pepper. Stir until well mixed.
2. Serve with your favorite chips. Note: Smaller clams work better, they are more tender.

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Renea Nelson's Spinach Salsa Queso Dip

Renea Nelson 10 ounces frozen chopped spinach, thawed and drained

1 lb Velveeta cheese 

8 ounces cream cheese

1 can of Rotel

A handful of chopped cilantro (optional-but good)
Here are 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

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Home made dip

Mmm so yummy . 
2 big tbs mayo 
2 big tbs bbq sauce 
Tapatio to desired spicy . 
Mix well . 
You can dip chicken nuggets in it. Or spread on bread for chicken sandwich . I also poured this on top of shredded chicken .

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Jalapeño Popper Dip

J

Thanks Amanda Feneis

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping of Jalapeño Popper Dip :

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

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Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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Hot crab dip

Thanks to,  Ashleigh Christine Scott
16 oz crab meat
10 oz cream cheese
4 tbs minced onion
3 tbs lemon juice
3 tbs old bay seasoning
Top with cheese is desired
Bake at 350 for 25 minutes

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Salmon Dip

4 pkgs cream cheese
2 cups cheddar cheese
3-4 green onions thinly sliced
3-4 celery stalks thinly sliced
2-3 large cans of sliced olives
1 lb smoked salmon (I used canned smoked salmon cups)
1pkg Uncle Dan's Southern Ranch
1-3 tsp horseradish

Mix with hand mixer until combined. Refrigerate overnight and serve with crackers or bread

Thanks  to
Ginger Cutler-Campbell

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TEXAS CAVIAR by Cathy Miles

TEXAS CAVIAR

2 to 3 14.5oz diced tomatoes=drained

1 -4oz can can chopped green chilies

1 - 4oz can chopped black olives

1 - 16oz can black beans= rinsed

1 - 16oz can black eyed peas = drained

1 bunch of fresh cilantro chopped

3 or 4 green onions diced

1 - 8oz package shredded Monterrey jack/cheddar cheese

1 - 16oz bottle Italian dressing-

Just mix it all together and let it chill for about 3 hours . Sometimes I also replace a can or two of the tomatoes with fresh Roma tomatoes. And some people omit the beans. YOU Can add corn too. I add some Jalapenos too .
~ Cathy Miles ~

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Salsa Recipe by Catherin

                           Salsa Recipe by Catherin

25 # Tomatoes
green bell peppers
yellow bell pepper
orange bell pepper
yellow onions
long green onions
jalapenos
habaneros ( if you want HOT salsa)
cilantro ( leaves ONLY)   

Mexican oregano ( if you have some)
garlic
salt & pepper
vinegar
Parboil tomaotes till skins split.

put into bowl of Ice water.. Peel tomatoes, core and cut... Put into colander and let drain for hours into bowl in frig. to get out all the excess water in the tomatoes. I let mine drain over night in refrigerator.

take all seeds out of bell peppers and jalapenos.Be sure to wear gloves

Dice peppers, onions, jalapenos and cut green onions

press garlic , and chop cilantro ( I use jar garlic )

Mix all ingredients togather salt and pepper.. and mexican oregano.. ad a small amount of vinegar

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~Sky's special Spinach dip

~Sky's special Spinach dip

Ingredients 

1 cup mayonnaise 

1  container sour cream 16 oz 

1  package dry leek soup1.6oz pkg 

1 small 4oz can water chestnuts, chopped 

1/2 pkg frozen chopped spinach, thawed and drained 

Mix all ingredients in a bowl

Chill in the refrigerator 6 hours, or overnight.

Serve cold with chips or crackers

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Tex Mex White Cheese Dip Sauce

Tex Mex White Cheese Dip Sauce

Ingredients:

1 pound white American cheese, cubed
1/2 cup Milk, or as needed
1 tablespoon Butter
2 (4 ounce) cans chopped Green Chilies
2 teaspoons Cumin
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Cayenne Pepper to taste

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through, and serve immediately.

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