Mix together well, refrigerate for one hour before serving.

You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.

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14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper

Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.

3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce

In a mixer put:

Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.

Submitted by Shelby on behalf of Dianna Moffitt

1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion

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1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.

Ingredients

• 1 Avacado
• Diced onion
• 1 garlic clove
• 1/4 diced tomato
• Spoonful of sour cream
• 1/4 fresh lemon
• 1/2 fresh lime
• Salt
• Pepper
• Spoonful of salsa
• Cilantro

Don’t forget the Best Homemade Tacos and Taco Seasoning to go with your Fresh Guacamole!

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