Appetizers Cookbook Dips Salsas


1/4 C. red onion, finely chopped
1T. fresh lime juice
1/2 T. cider vinegar
1/4 tsp. salt
1 garlic clove, minced
1 Serrano chile, seeded and finely chopped
1/4 C. fresh cilantro, chopped
1 ripe, peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped

Combine the red onion, lime juice, cider vinegar, salt, garlic and Serrano chile in a medium bowl. Add cilantro, avocado and tomato; stir well. Serve immediately. Yield: 1 cup.

Cookbook Salsas

Nona’s Salsa

Nona was the first grade teacher in our building and she brought this to the staff room. Everybody thought it was wonderful.

3 fresh tomatoes, diced

1 – 1″ slice green pepper, chopped
1 – 1/4″ slice Jalapeno pepper
1/4 tsp. cilantro
1/2 onion, chopped
1 – 1″ slice red pepper, chopped
Dash of garlic salt
Salt and pepper

Cookbook Salsas

Jim’s Salsa

Always a favorite on the Fourth of July and a mainstay in Jim Young’s diet. Jim loves the colors in this appetizer. “Isn’t salsa a beautiful food?” says the chef as he prepares his masterpiece.

10 Roma tomatoes
1 medium vidalia onion
1 red pepper
3 cloves, garlic
1/2 C. or most of the head of a bunch of cilantro
3 or 4 or 5 Serrano Peppers
Juice of one or two limes or lemons
Generous amount of Kosher Salt

In a food processor, mince the onion, cilantro, garlic and Serrano peppers, put aside. Also in the processor, chop tomatoes and red pepper. Mix the two groups, add citrus juice and salt.

1) Replace tomatoes with about the same amount of equal parts chopped mango and pineapple.


2) Roast or grill everything but the cilantro.


3) Use about 6 roma tomatoes, and about 8 tomatillos roasted in the oven. Will be a bit soupy, but nice flavor.

Cookbook Salsas

Gazpacho Salsa

This is a fantastic way to sit and eat a whole bag of tortilla chips! (You’ll have to do your best to exercise self-control.) It’s also a great way to add lots of veggies to a meal or a snack.

2 C. V-8 juice
1 lb. tomatoes, seeded and chopped
1-15 oz. can garbanzo beans or chick-peas, rinsed and drained
1 C. fresh or frozen corn
1 medium green pepper, chopped
1 small cucumber, diced
1/2 C. salsa
1/4 C. green onions, chopped
1 T. lime juice
2 garlic cloves, minced
1/2 tsp. sugar
1/8 tsp. pepper

In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

Beef Casseroles Cookbook Dips

Diana’s Mexican Casserole Dip

1 1/2 lbs. hamburger, browned
1 pkg. taco seasoning
1 – 8 oz. pkg. sour cheese
1/2 lb. mozzarella cheese
1/2 lb. Cheddar cheese
2 tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 jar taco sauce (medium spiced and any size you want)

Combine the hamburger and taco seasoning as directed on back of seasoning packet. Salt veggies lightly. Place half of meat mixture in casserole; layer half of vegetables, all sour cream, and all mozzarella. Repeat with meat, veggies and Cheddar cheese. Pour taco sauce over top. Bake at 350º for 35 to 40 minutes.

Cookbook Dips

Creamy Taco Dip

2 – 8 oz. pkgs. cream cheese
1 tsp. taco seasoning
1 tsp. dried parsley
1 C. chunky salsa
1/3 C. (1 1/2 oz.) Cheddar cheese, shredded
1/2 C. (2 oz.) ripe olives, finely chopped

Mix ingredients together and chill 1 hour before serving

Appetizers Cookbook Dips

Connie’s Dip

Connie’s Dip

1 lb. hamburger, browned until fully cooked
1 can Ro-Tel tomatoes*
1 lb. (small box) Velveeta cheese, cut into medium cubes

Brown the hamburger, then add the tomatoes and cheese. You can cook this on the stove, but use low heat or it will burn, or you can use the slow cooker.

*1 use the mild or original and drain just a little of the juice off.

Cookbook Dips

Bean Dip

My branch supervisor for Longaberger served this recipe at our monthly meeting. It is very good and lasts in the refrigerator for quite a while.

Black-eyed peas, drained and rinsed well
Add any vegetable to your liking
(carrots, radishes, onion, cucumber, celery, 1 can whole corn, drained, etc.)

If you are going to use tomatoes, put them in right before serving because they do not store well. Add Seven Seas Zesty Italian Dressing, and it MUST be Seven Seas. Refrigerate and serve with tortilla chips.

Cookbook Dips

Bagel Dip

16 oz. sour cream
16 oz. Hellmann’s mayonnaise
1 regular onion, chopped
3 T. Accent
Dill, to taste
4 small pkgs. Buddig corned beef

Appetizers Cookbook Dips

Aunt Nonnie’s Cheese Ball

2-8 oz. pkgs. cream cheese
1 tsp. Accent
1 bunch green onions, finely chopped
1 small can chopped ripe olives
1/2 jar dried beef, chopped

Mix well, form into a ball, and roll in chopped pecans to cover.