Spinach Artichoke Dip

Let's just skip over the part where I talk about how long it's been since my last post, m'kay? thanks!!
I can't believe I have not posted this yet as it is one of my go-to appetizer recipes and usually the first one I volunteer if I am asked to bring one to a function. I got the recipe from my sister-in-law and I love it.

The Ingredients

1 (10 oz) package of frozen, chopped spinach
2 (6 oz) jars marinated artichoke hearts
3 large cloves garlic, minced
12 oz cream cheese, softened 
1 cup grated Parmesan cheese
1/2 cup mayonnaise
2 Tbsp lemon juice
1/2 cup dry breadcrumbs

Thaw the spinach and then squeeze all the moisture out of it by pressing between layers of paper towel. Drain and chop the artichoke hearts. 
As you can see in the picture, I used whipped cream cheese so I don't have to wait for softening because I ALWAYS forget that step. Since it is whipped, it is already soft but also not quite as much is there so I use 16 ounces total.
Combine all ingredients, except breadcrumbs, in a large bowl.

Mix thoroughly. I have never found an easier, quicker or more thorough tool for this than my own hands. 

Spread into a lightly greased 11 x 7 inch casserole dish and sprinkle the breadcrumbs evenly on top. I never actually measure the breadcrumbs, I just give the top an even coat.

Bake at 375 degrees for 25 to 30 minutes until breadcrumbs are slightly browned and toasty.

I like to use Ritz crackers to eat with this but you could use any of a variety of crackers or even chips. Pita chunks would be tasty too. Enjoy!!

Guacamole a la Wendy

Welcome back, challenge recipes!! I know this is kind of lame to call guacamole a challenge recipe but I have honestly never tried to make it before so it was a challenge for me! My sister-in-law made some at Easter and I got a huge craving for it last weekend so I asked her how she does it. She wrote me a list and I threw this together. I am not so great at picking out avocados evidently because the first ones I grabbed were too hard so I had to go back for others. First, I googled how to pick good, ripes ones and I found a tip about how to tell if they are too ripe. At the stem end, take off the last little stem button. If it is kind of green there, it is a good one. If that part has turned dry and brown, the inside is too far gone. You're welcome!
Now guacamole is very easy to throw together in any case but Wendy's trick is using fresh salsa from your grocer's deli/produce section. You could use fresh pico de gallo too. Here's what I picked up at my store:

 

3 - 4 ripe avocados

1 - 2 limes

garlic salt

fresh salsa or pic de gallo

Cholula (or your favorite brand) hot sauce

Then I had to go back for more avocados and went straight to a party where I actually made the guac and forgot to take any pictures. but really, it is so easy. I ended up using three avocados. Split, pit and mash them all up together. Then add the salsa by spoonfuls and stir until it looks right. Squeeze in the juice of one of the limes, sprinkle in the garlic salt and Cholula. Give it a taste, enlist others to help. Add more of whatever you think it needs. I added more garlic salt a couple times, then it was perfection. Open up the chips and get some while you can because it will not last long!

Baked Onion Dip

I made this at my in-laws house during our holiday visit. Very yummy and lots of compliments and requests for the recipe! Since I was out of town though I did not take pictures; sorry! But it is very easy with few ingredients and no tricks so I think you can manage it;
The Ingredients

1 cup mayo (I used the Olive Oil mayo and it was yumm-o)
1 cup chopped sweet onion
1 cup shredded Swiss cheese
1 Tbsp Parmesan cheese
1/4 tsp garlic salt (I didn't have this so I used garlic powder and added a little salt)
minced fresh parsley optional
assorted crackers

In a bowl, combine mayo, onion, cheeses and garlic. Spoon into 1 qt baking dish. Bake at 325 degrees for 40 minutes. Sprinkle with parsley if desired. Serve with crackers. CAUTION: This stuff is MOLTEN LAVA hot when you first take it out. Several of us burned our mouths in our frenzy to try it first :)

Casa Ole Green Sauce Copycat

I used to love eating at Casa Ole. When we lived near Fort Hood there was was very close to our house right at the edge of town. I always ordered the same thing: Shrimp Fajita Quesadillas. Then I would gorge myself on chips and green sauce until they got to the table then I would use more green sauce to dip the quesadillas in. Then we moved to Chaosville and the nearest Casa Ole is pretty far from our house. Still every once in a while we would drive over for a meal. Then they changed the shrimp fajita quesadillas. They started putting spinach and mushrooms in them. Not-so-good! And there's a really great Mexican place in our town so we eat there when the mood strikes us. But they don't have green sauce...or shrimp fajita quesadillas :(
After my success with Google helping me find a copycat for Chuy's Creamy Jalapeno Dip, I decided to google Casa Ole Green Sauce and looky what I found!
The ingredients:
4 avocados
1 (16 oz) container sour cream
1 can Rotel
1 Tbsp garlic powder
1 (4 oz) can green chiles
2 tsp salt
1 tsp lemon juice
3 oz cream cheese

Mix and blend all ingredients until smooth. Refrigerate for at least 2 hours to allow flavors to fully blend. Serve with chips, or quesadillas!!
I put the avocados and all the other ingredients except the sour cream in my food processor and blended them together. It pretty much filled up my machine. So I put the blend in a large bowl and then added the sour cream with a whisk. Turned out great and it was a big hit at our party.

Chuy's Creamy Jalapeno Dressing/Dip

There's a Mexican restaurant chain that I have never been to but I love. It's called Chuy's and the reason I love it is they have a heavenly concoction called Creamy Jalapeno Dip. It actually started out as a salad dressing and they noticed people would ask for it on the side and dip their chips in it so they made a good business decision and offered it as a dip. My mother-in-law brought it to a family gathering once and I was hooked. I am not usually a spicy food eater, but this stuff is like crack to me. I can't stop eating it. I searched for and found this recipe which is a little different than some of the others out there. Of course, this one purports to be from someone who used to work there and has inside knowledge. This is the only copycat recipe I have tried so I can't say which is best, but this one tastes like the real thing to me. You can adjust the heat in it too by increasing or decreasing the amount of jalapenos you add. I got to use my fresh-from-the-garden peppers this time!

Ingredients:

1 quart mayonnaise (the olive oil mayo is great in this!)

1 cup buttermilk

1 cup chopped jalapeno

1 cup green tomatillo sauce

1/2 bunch chopped cilantro

3 (1 oz) packets dry ranch dressing mix

Here are my lovely fresh jalapenos ready to get chopped up.

Then add everything but the ranch mix to your food processor or blender and blend until smooth.

Whisk in the ranch mix.

Chill and serve. I have used it for a dip and also as a topping for tacos. Super fast and yummalish!