Hot Artichoke Dip

Contributed by Charisse Stephens, Hilltop Second Ward

Addictive.

Ingredients:

1 c. parmesan cheese
1 c. mayo
1 4-oz can diced green chilis
1 8-0z can artichoke hearts, drained and cut into bite-sized pieces

Directions:

• Mix mayo and parmesan.
• Add other ingredients; mix.
• Place in casserole and bake at 350 for 30 min.
• Serve with tortilla chips or whatever else you want to put it on (which may turn out to be almost anything).

Fruit Dip

Contributed by Ilene Christensen, Martinez Ward

Ingredients:

1 large pkg cream cheese

1 small jar marshmallow cream

Directions:

• Whip ingredients together
• Use for dip with any kind of fruit

Mexican Chile Fondue

Contributed by Deborah Moore, Concord 1st Ward

Ingredients:

1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
2 Tbls. plus 1 1/2 tsp. cornstarch
1 1/2 cups chicken broth
1 Tbls. lemon juice
1 tsp. minced garlic
1/3 tsp. dried oregano leaves
1/4 tsp. ground cumin
2 Tbls. thinly sliced green onions
2 Tbls. chopped ripe black olives

Directions:

• In a medium size bowl, toss the cheese with the cornstarch
• In a medium size heavy bottom saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering
• Add the cheese a handful at a time, stirring until the cheese is melted before adding more
• When all the cheese has been added, stir in the green onions and olives
• Transfer to fondue pot and keep warm over a fondue burner
• Serve immediately with fresh vegetable for dipping

Toffee Dip

Contributed by Deborah Moore, Concord 1st Ward

Ingredients:

8 oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
Less than 1 package (8 oz.) toffee bits (crushed Heath bar or score bars)

Directions:

• Mix all ingredients together
• Enjoy as a dip for apples or pears

Mexican Guacamole

Contributed by Isabel Avalos, Richmond 1st Ward

Ingredients:

4 avocados
6 green tomatoes
5 serrano chiles
1 clove garlic
¼ cup onion
¼ cup water
salt
cilantro

Directions:

• Wash the green tomatoes, chiles, cilantro, garlic, and onions
• Blend together all ingredients with water
• If mixture is too thick then add some more water (but not much)
• Add salt
• Serve and enjoy!

Veggie Dip

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

8 oz. Tofu, cubed
8 oz. yogurt, plain or nonfat
1/2 cup spinach, fresh
1 Tbsp fresh basil (or 1 tsp. dried)
1/4 tsp. Herb seasoning

Directions:

• In bowl, mix and blend all ingredients until smooth.
• Chill in refrigerator and serve.