Reuben Dip

This dip is super delicious! We can't get enough. I don't know where it came from originally---I got it from my father-in-law.

Ingredients

• 8 oz cream cheese, cut into bits and softened
• 1/2 cup sour cream
• 1 cup drained sauerkraut, chopped
• 1/2 lb cooked lean pastrami, chopped fine
• 2 tsp finely chopped onion
• 1 tbsp ketchup
• 2 tsp spicy brown mustard
• 1 cup ungrated swiss cheese

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, combine well the cream cheese, sour cream, sauerkraut, pastrami, onion, ketchup, mustard, and Swiss cheese. Transfer dip to a small ovenproof casserole dish and bake covered for 30 minutes, until bubbles form around the edges. Remove the cover and bake an additional 5 minutes, or until it begins to turn golden.
3. Serve with rye/pumpernickel crackers/breads. Any good multigrain cracker will do!

Cowboy Salsa

Cowboy Salsa

10-oz. bag frozen corn
1 can black-eyed peas/butterbeans, drained
1 can black beans, drained
2 green peppers, diced
1/2 red onion, diced
8 roma tomatoes, diced
1 bunch cilantro, chopped
8-oz. bottle Italian dressing
1-2 limes, freshly squeezed
2 avocados, diced

Mix together and serve with tortilla chips

Buffalo Chicken Dip

This is actually Dave, but I don't have access to post on my own anymore. I guess my invite expired. Anyway, this is a recipe for a delicious dip we have every year at a family Christmas gathering. My cousin Deb makes it, and I can't remember if the recipe is hers or my aunt Linda's, but what I do know is that it's dang good. Note: Sarah says she usually makes half the recipe and does it in a 8"x8" casserole.

Buffalo Chicken Dip

3-4 cooked chicken breasts, shredded
5-oz. bottle Frank's Hot Sauce
2 8-oz. pkg. cream cheese
1 cup Ranch dressing
1 cup chopped celery

Mix everything but the chicken in a saucepan, bring to a boil, then add chicken. Spread into casserole. Bake at 350°F for 20 minutes.

P.S. I like it served with tortilla chips, and it's great either hot or cold.

Another note from Sarah: At New Year's I made the full recipe because it was for the whole family, and I was glad I did. I doubled the celery and that not only added nutrition, but it added some nice texture as well. I did about 4 oz. of hot sauce and it was still a wee bit hot for me, although it received rave reviews.

Salsa

Just barely made this. Delicious.

2 cans stewed tomatoes
1 can whole tomatoes
1 small can diced green chilies
1 small bunch green onions- chopped
1 small can tomato sauce (yellow duck sauce)
use about 1/4 of the can, the more the hotter
salt

Put in blender and turn on-off quickly. Be sure not to make too runny. Best when served after it's sat for a little while.

Killer Bean Dip

What can I say? It's just the best.

1 lb ground beef
1 can (16 oz) refried beans
1 lb velveeta cheese
1 can green chilies (4 0z)
1 onion

Brown beef and drain. Add onions, cook until clear. Add beans and cheese; heat until melts. Add tomato sauce and chilies. Dip with tortilla chips.