Fruit Salsa

Contributed by Brittany Schmidt

Ingredients:

2 kiwis, peeled and diced
2 tablespoons white sugar
2 Golden Delicious apples
1 tablespoon brown sugar - peeled, cored and diced
3 tablespoons fruit preserves, any flavor
8 ounces raspberries
1 pound strawberries

Directions:

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

This goes great with cinnamon chips.

Salsa-Bean Dip

Contributed by Rickie Morrison

2 Cans Dark Red Kidney Beans
1 bunch cilantro
2 Cans Black Beans
4 roma tomatoes
2-3 Cans Mexican Corn Nibblets
2 -3 avocados (the smaller cans)
1 bunch green onion

Dressing: approximate amounts

1/2 c vegetable oil
1/2 c olive oil
1/4 c Red wine vinegar (add to taste...more increases tartness)

Directions:

Rinse and drain the beans, add the drained corn to the beans, then set aside in a large shallow bowl. Whisk the dressing together in a separate bowl then pour over the beans and corn so they start to marinate.
Cut up the vegetables. Chop the green onion and cilantro(pull leaves from stem first). Cube the tomatoes (all liquid out) and the avocado. (Generally wait to cut the avocado until right before serving.)
Add all the ingredients together
Salt and pepper.

Notes:

Serve with tortilla chips - I love the lime chips with the salsa the most

Hot Spinach Dip

Contributed by Ann Fugere

Ingredients:

8 oz cream cheese
1 c. sour cream
½ c. shredded Cheddar cheese
4 oz can green chili, chopped
1 small jar chipped beef, chopped
2 loaves French bread or sourdough bowls

Directions:

Cream: Cream cheese and sour cream. Add grated Cheddar, green chili, and diced chipped beef. Spoon into clean out bread loaf or bowl. Cover with tin foil and heat at 350 degrees for 20 minutes.
Cut the remaining bread into cubes and serve around the edges of the prepared bread bowl.

Salmon Dip

From Kendra Symour
Contributed by Rosie Groesbeck

Ingredients:

1 small can Salmon
2 tbsp dried onion
1 (8 oz) package cream cheese, softened
1 tbsp lemon juice
¼ tsp liquid smoke
¼ tsp salt

Directions:

Drain and flake salmon, remove all bones and skin! Combine all ingredients in large bowl. Beat well. Chill several hours in bowl in refrigerator. Remove from refrigerator ½ hour before serving. Serve with fresh veggies or wheat crackers. This is really good!

Mango Salsa

Contributed by Rosie Groesbeck

Ingredients:

½ medium onion, chopped
2 tablespoons fresh limejuice
2 tablespoons olive oil or butter
½ teaspoon salt
2 ripe mangoes, peeled, seeded, and diced
½ teaspoon pepper
1 fresh red pepper, chopped
1 tablespoon minced green onion
2 tablespoons coarsely chopped cilantro

Directions:

Sauté onion in olive oil or butter until lightly browned. Toss all ingredients together gently. Serve with tortilla chips, on top of fish, or chicken.

Fruit Dip

Contributed by Rosie Groesbeck

Ingredients:

1 cup sour cream
1 cup brown sugar

Directions:

Mix together.

Notes:

This dip goes well on any kind of fruit but really well with fresh berries.

Yummy Cracker Dip

Contributed by Rosie Groesbeck

Ingredients:

1 medium or small block Swiss cheese, grated
Season pepper (to taste)
Mayonnaise, add just enough until cheese is moist

Directions:

Mix all together and serve with any kind of crackers. Ritz crackers are Todd’s favorite.

Black Bean Salsa

Contributed by Carly Schutjer

Ingredients:

1 Jalapeno, chopped; remove all seeds
1 can Black beans, drained
1 can Shoepeg corn, drained
¼ bunch Cilantro, chopped and add to your liking
2 Red peppers
3 Tomatoes, diced
1 Purple onion, diced (approx ½ c.)
2 Avocados, chopped
2 tsp. Garlic, minced
6 Tbsp. Lime juice
2 Tbsp. Apple cider vinegar
2 Tbsp. Vegetable oil or Canola Oil
¾ tsp.Cumin
1 Tbsp.Salt

Directions:

Dice and chop all ingredients and toss into medium bowl.
In a small bowl, mix lime juice, apple cider vinegar, oil, cumin, and salt. Stir these and combine with salsa.

Notes:

If salsa is too hot, adding more salt takes heat down.