Apple Toffee Dip

1 pkg (8 oz.) cream cheese softened
1/2 C packed brown sugar
1/4 C sugar
1 tsp. vanilla
1 pkg almond brickle chips (7 1/2) or English toffee bits (8 oz)

Beat first four ingredients together with a hand mixer. Fold in toffee chips. Serve with apples. Yummy!!

Caren Garlock's Artichoke Dip

if you were there last New Years Eve... you've had this and been obsessed ever since!

8 oz. cream cheese

1 c. mayo

1 14 oz. water packed quartered artichoke hearts, DRAINED

1 small can chopped green chili's

4 oz. shredded parmesan cheese

In a bowl, smash with fork, cream cheese and mayo. Add artichoke hearts and green chilies and keep smashing.

Add parmesan cheese and mix in.

Put in a quiche dish or pie pan and bake at 350 degrees for 30 minutes. Serve with Tortilla chips. Mmmmmmm...

Cook's notes:

*I use 1/3 less fat one - sometimes called Neufchatel or something like that and can not tell any difference from making it with full fat cream cheese. The fat free one makes it gross!

*If you can only get whole artichoke hearts, it isn't the end of the world - it's just more work.

Bean 'n' Bacon Dip

4-5 cans of Bean and Bacon
8 oz. Velveeta
1 can diced green chilies (or jalapenos..depends on how spicy you like it)
1 can of water

Mix all of the ingredients together in a pot on the stove until melted and heated through.

CPK Spinach Artichoke Dip

This recipe makes a lot. Good for large or small groups. I've also frozen leftovers and reheated it and it's delicious. The best way to make this is to prepare all ingredients in small bowls/containers beforehand. It's a lot of work, but definitely worth it.

¼ c. olive oil
2 T. unsalted butter
¾ c. diced white or yellow onion, cut into 1/8-inch dice
1 ½ T. minced garlic
½ c. cup all-purpose flour
1 ½ c. chicken stock/broth (I get the boxed kind)
1 ½ c. heavy cream
¾ c. freshly grated Parmesan cheese
2 T. dehydrated chicken stock base or crumbled bouillon cubes
1 ½ T. freshly squeezed lemon juice
1 t. sugar
¾ c. sour cream
12 oz. chopped frozen spinach, defrosted, drained, & wrung out by hand
1 can artichoke hearts, drained and coarsely chopped (14 oz. can)
1 c. finely shredded Monterey Jack cheese
¾ t. Tabasco Sauce

In a large saucepan, warm the olive oil & butter together over medium heat. When butter has melted, add onion & cook, stirring occasionally, until wilted, 3 - 4 minutes. Stir in the garlic & cook 2 - 3 minutes longer, stirring frequently & stopping before the onion & garlic brown.

Sprinkle the flour & continue cooking, stirring continuously, until the mixture turns a golden-blond color, 5-10 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, & sugar, & stir until thoroughly blended.

Using a whisk, add the sour cream, spinach, artichoke hearts, Monterey Jack cheese & Tabasco sauce, & stir until the ingredients are thoroughly combined & the cheese has melted. Transfer to a warm serving bowl & serve immediately, accompanied by blue & white corn tortilla chips. Can also be served with warm foccacia bread or pita bread or pita chips.

Hummus

4 large garlic cloves
1 16-19 oz can garbanzos
1/3 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
3 tsp cumin
3 tbsp juice from garbanzo can or water

Pulse in food processor till smooth.

Cheese Dip

1 box Velveeta- cubed
2 cans Rotel tomatoes
2 cans Chili con Carne (no beans or beans depending on preference)

Put all in Crockpot on low. Stir periodically. About 3-4 hours.
Serve with chips or bread