Avocado Dressing

1 onion
1 avocado
1-2 jalapenos
1/2 bunch cilantro
1-2 limes, juiced
1 garlic clove
1 can hatch green chilis
1/2 C water
salt to taste

add to blender and blend until smooth

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

Patti's Salsa

1 16 oz. can tomatoes
1/4 c. jalapenos
2 t. garlic salt
2 t. cumin
1 1/2 t. salt

*you can use garlic powder instead of garlic salt just add the salt
*you may not want to add the salt unless you use garlic powder
*use salt according to taste
*no jalapenos! just double the recipe and use 1 can ro-tel and 1 can of diced tomatoes

***I mix salsa and sour cream together -- yummy

Pimento Cheese

1 3 oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monetary Jack cheese
1/2 cup mayonnaise
1/2 teaspoon seasoning (recipe below)
2 Tablespoons mashed pimentos

Seasoning
I keep a shaker filled with 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder

Mix all ingredients and refrigerate.



Note: I will not touch bought Pimento Cheese, however, this is the best you will ever put in your mouth. Absolutely scrumptious.

Black Eyed Pea Salsa

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.

Chicken Buffalo Dip

Chicken Buffalo Dip

3 chicken breast
2 - 8 oz. cream cheese (set out ahead to get soft)
1 cup buffalo sauce (Frank's)
2 cups. shredded cheddar cheese
8 oz. ranch dressing

Boil chicken, let cool and shred chicken. Then add buffalo sauce to the chicken. ( This can be done a day ahead) Spray 9 X 13 pan with Pam and spread cream cheese on bottom of pan. Then put chicken on top of cream cheese. Then spread ranch dressing over chicken and top with cheddar cheese. Bake at 350 degrees for 20 - 30 min.

Southwest Ranch Dip

8oz cream cheese, softened
8oz sour cream
1 packet Ranch dressing mix (1oz)
1 can RoTel with green chilies, well-drained
2 Tbs cilantro
1 Tbs lime juice

Process all ingredients in food processor until smooth and well blended.
Serve with fresh vegetables or tortilla chips.

makes about 2 1/2 cups