Appetizers

 Taco Dip

2 - 8oz pkgs of cream cheese

1 - 16oz tub of sour cream

2 pkgs of taco seasoning

lettuce

tomato

cheddar cheese

Directions:

Let cream cheese soften, then with a mixer, mix cream cheese and sour cream until creamy. Then mix in taco seasoning. Place in serving dish (I actually use a glass round pie dish). Top with lettuce (*make sure it's not too wet), tomato (*seeded and as much juice extracted as possible) and shredded cheddar cheese. Let chill in fridge for at least 2hrs before serving. 

*You want to avoid having any wet toppings as they will make the dip watery and won't store as  leftover very well either. 



Southwestern Egg Rolls w/Avacado Ranch Dip

1 can of whole kernal corn, drained
1 can of black beans, drained and rinsed
1 9oz pkg of frozen chopped spinach, thawed and drained
1 - 7oz can of green chilies, drained
1 1/4 cup of mexican shredded cheese
4 to 5 green onions, chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 pkg of egg roll wrappers or flour tortillas 

Mix all ingredients together and scoop onto wrapper/tortilla. Roll up and place on baking sheet. Spray tops with cooking spray. Bake at 425 for 15 to 20 minutes. 

Avacado Ranch Dip
3/8 cup Mayo
3/8 cup sour cream
3 tbsp buttermilk
1/2 tbsp lemon juice
1 green onion, chopped
1/4 tsp salt
1 medium avacado, peeled, pitted and chopped
1 to 2 tbsp ranch dressing seasoning mix

Place in blender and blend till smooth.

* I got this recipe from online that called for frozen corn, but I used the canned corn. Also I couldn't find egg roll wrappers so I used flour tortillas and they worked just fine. The recipe said "chili pepper" but I used chili powder, there was no amount listed for cheese so I used 1 1/4 cups. And for the dip, I added the ranch dressing seasoning to give it more of a ranch taste and I chilled in fridge for 1 hour.  These are delicious!!