Hot Broccoli Dip - Soup Mix Magic and More

1 container (16 oz) sour cream
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
1 package (10 oz) frozen chopped broccoli, thawed and squeezed dry
1 package Knorr Recipe Classics Vegetable Soup, Dip and Recipe Mix
1/8 teaspoon hot pepper sauce

Preheat oven to 350 degrees. In medium bowl, blend all ingredients. Spoon into shallow baking dish. If desired, sprinkle with additional Parmesan cheese.

Bake 35-40 minutes or until edges are golden brown and bubbly. Serve with crackers.

Makes about 3 1/2 cups dip.

Chili Con Queso - Slow Cooker Recipes

1 pound Velveeta or Velveeta like cheese, cut into cubes
1 can (10 oz) diced tomatoes and green chiles (RoTel), undrained
1 cup sliced green onions
2 teaspoons ground coriander
2 teaspoons ground cumin
3/4 teaspoon hot pepper sauce
Green onion strips, optional
Hot pepper slices, optional

Combine all ingredients except green onion strips and hot pepper slices in slow cooker until well blended. Cover and cook on LOW 2-3 hours or until hot. Garnish with green onion strips and hot pepper slices, if desired.

Serve with tortilla chips or pita wedges.

Makes 3 cups of dip.

Roasted Eggplant Dip - Soup Mix Magic and More

2 medium eggplants, about 1 pound each
1 package Knorr Recipe Classics Roasted Garlic Herb Soup, Dip and Recipe Mix
1/3 - 1/2 cup olive oil
2 tablespoons lemon juice
1/4 c up chopped fresh parsley
6 (8-inch) whole wheat or white pita breads, cut into wedges

Preheat oven to 400 degrees. Cut eggplants in half. Arrange eggplants in a foil lined baking pan. Bake 50 minutes or until very tender; cool.

With spoon, scrape eggplant from skins and place in food processor. Add soup mix, oil and lemon juice. Process until smooth; chill 2 hours.

Stir in parsley just before serving. Serve with pita wedges.

Makes 2 cups dip.

Fried Mozzarella Sticks - 365 Ways to Wok

1 (12oz) package part-skim milk mozzarella
2 eggs, beaten
2 tablespoons grated Parmesan cheese
1 1/2 cups Italian-seasoned bread crumbs
2 1/2 cups vegetable oil
1 cup prepared spaghetti or marinara sauce, heated

Cut mozzarella into 3 1/2 x 1/2 inch strips. In a bowl, combine eggs and Parmesan cheese. Beat until blended. Place bread crumbs in a shallow dish. Dip mozzarella sticks into egg mixture and then in bread crumbs to coat.

In a wok, heat oil over medium-high heat until temperature measures 350 degrees on a deep frying thermometer. Fry mozzarella sticks in batches without crowding, turning, until golden brown, 3-4 minutes. remove with a slotted spoon or skimmer and drain on paper towels. Serve with spaghetti sauce on the side for dipping.

Makes 4 servings.

Nachos - Better Homes and Gardens

5 cups bite-size tortilla chips (6 ounces)
1 pound ground beef
1 (15oz) can black beans or pinto beans, rinsed or drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican Cheese blend ( 6 oz)
Optional toppings such as thinly sliced green onion, snipped fresh cilantro, seeded and chopped fresh jalapeno chile pepper, dairy sour cream, and bottled chunky salsa

Spread half of the tortilla chips on an 11-or 12-inch ovenproof platter or pizza pan; set aside.

In a large skillet cook beef over medium heat until brown. Drain off fat. Add beans and the 1 cup of salsa to beef. Spoon half of the mixture over chips. Sprinkle with half of the cheese.

Bake at 350 degrees for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts. If desired, top with green onion, cilantro, jalapeno pepper, sour cream, and or additional salsa.

Makes 8 servings.

Garlic Bean Dip - Taste of Home

1 can (15oz) garbanzo beans or chick peas, rinsed and drained
1/3 cup reduced fat mayonnaise
2 tablespoons minced fresh parsley
4 1/2 teaspoons lemon juice
1 garlic clove, peeled
1/4 teaspoon salt
Pita bread wedges

In a food processor, combine the beans, mayonnaise, parsley, lemon juice, garlic and salt; cover and process until smooth. Transfer to a serving dish. Cover and refrigerate for 1 hour. Serve with pita bread.

Makes 6 servings.

Beer Dip - Taste of Home

2 packages (8 oz each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 oz) shredded cheddar cheese
Pretzels

In a large bowl, beat the cream cheese, beer, and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. 

Makes 3 1/2 cups of dip.