Mexican Spinach Dip

This recipe is from the Cooks Country magazine, one of my favorites. I wanted to try it because I love spinach dip and 7-layer dip. This is sort of a combination of the two. And also very yummy!

1 (8-oz.) package cream cheese
1/3 c. sour cream
1 jalapeno chili, seeded and chopped fine
2 (10-oz.) cans Ro-Tel tomatoes, drained*
½ small onion
1 (10-oz.) box frozen spinach, thawed and squeezed dry
3 c. shredded sharp cheddar cheese
1 t. salt
½ t. chili powder
½ t. ground cumin

Adjust oven rack to middle position and heat oven to 350°. Grease 8-in. square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Scrape into baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve with tortilla chips. (Dip can be assembled and refrigerated for 24 hours prior to baking.)

*If you can’t find Ro-Tel tomatoes, substitute one 14.5-oz. can of diced tomatoes (drained) and one 4-oz. can of chopped green chilies.

Chicken Caesar Salad Wraps

2 boneless, skinless chicken breast halves
2 garlic cloves, minced
¼ cup red onion
¼ cup black olives, chopped
¼ cup red bell pepper (or tomato), chopped
¼ cup fresh Parmesan cheese, grated
4 cups romaine lettuce, thinly sliced
¾ cup seasoned croutons
½ cup Caesar salad dressing
6 (8-inch) flour tortillas

1. Spray chicken with cooking oil. Press garlic into chicken. Heat frying pan over medium heat until hot. Cook chicken 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into ¼-inch thick strips. Place chicken in mixing bowl.
2. Add onion, olives, bell pepper, cheese, lettuce, croutons, and dressing to chicken; toss mixture to coat evenly with dressing.
3. For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally.

Yield: 6 sandwiches

Guacamole Dip

1 large avocado
Onion Salt
2-3 tsp. lemon juice

Smash avocado. Add onion salt and lemon juice. I just guess on the onion salt. Usually a few shakes...might be around 1/4 tsp. Mix it all up and taste. May need to add more onion salt. Tonight I didn't have onion salt, so I used onion powder and added about 1/2 tsp. to 3/4 tsp. salt Tasted great. Serve with tortilla chips.

Chicken Salad Dip

1 large can chicken
1 cup sour cream
1 cup mayonnaise
1 box Knorr Vegetable Soup mix
1 can water chestnuts-drained & chopped

Mix ingredients together. Serve with King Hawaiian bread.