Roquefort Dip

1 8 oz pkg cream cheese softened
2 c mayo
1 small onion finely chopped
1 pkg roquefort cheese, crumbled
1/8 tsp garlic powder

In mixing bowl combine cream cheese and mayo. Beat until creamy. Add onion, roquefort cheese and garlic powder and mix well. Refrigerate.

(good with cauliflower)

Hot Sombrero Dip

2 cans bean dip
1 lb ground beef, cooked
1 can green chilies
1 c hot salsa
1 1/2 c shredded cheddar cheese

Layer bean dip, ground beef, chilies and picante sauce in a 3 qt baking dish. Top with cheese. Bake at 350 until cheese melts about 10 or 15 mins.

Spinach Artichoke Dip

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips

PREPARATION:

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

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 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, and sugar, and stir until thoroughly blended. 

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips. 

Chunky Pinto Bean Dip

2 cans pinto beans, rinsed and dried
1 can diced tomatoes with mild green chilies
1 c chopped onion
2/3 c chunky salsa
1 tbsp vegetable oil
1 1/2 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 1/2 c shredded Mexican or cheddar cheese
1/2 c chopped cilantro
Tortilla chips

Combine all ingredients but chips, cheese and cilantro. Cover and cook low on 5-6 hours. Partially mash mixture with potato masher. Stir in cheese and cilantro. Serve at room temp.

Chili con Queso

1 pkg pasteurized processed cheese spreed, cubed
1 can (10 oz) diced tomatoes with green chilies
1 c sliced green onions
2 tsp ground coriander
2 tsps ground cumin
3/4 tsp hot pepper sauce
Jalapeno slices (opt)
Tortilla chips

Combine everything in crockpot slow crocker, stir until well blender. Cover, cook low 2-3 hours or until. Add jalapenos slices if desired. Serve tortilla chips.