Guacamole

By: Melody Harrell

Ingredients:
2 avocados, pitted, peeled, and lightly mashed
1/4 cup chunky salsa (medium), Pace®
2 tablespoons light sour cream
1 tablespoon jalapeño juice (from jar of pickled jalapeñnos)
1/4 teaspoon salt
1/4 teaspoon ground cumin
tortilla chips

Directions:
In a medium bowl, combine avocados, salsa, sour cream, jalapeño juice, salt, and cumin. Gently stir until mixture is well combined but still slightly chunky. Serve immediately with tortilla chips.

Southwestern Ranch Veggie Dip

By: Tricia Strong
Prep Time: 15 minutes

Ingredients:

• 16 oz. light sour cream
• 2 cups mayo or light mayo (not fat free)
• 1/2 tsp. ground red Chipotle pepper (or use 1 tsp. regular chile powder and pinch of cayenne)
• 1 tsp. ground cumin
• 2 tsp. taco seasoning
• 1 pkg. ranch dressing mix

Directions:

1. Combine all ingredients in food processor.
2. Chill for a few hours before serving.
3. Serve with fresh vegetables.

Buffalo Chicken Dip

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 15 minutes

*Football Season Favorite
**Harrell Family Favorite

Ingredients:

• 2 10-oz cans Chunk Chicken (drained)
• 2 8-oz pkgs. Cream Cheese (softened)
• 1 c. Ranch Dressing
• 3/4 c. Buffalo Sauce (or Hot Sauce)
• 1 1/2 c. Shredded Cheddar Cheese

Directions:

1. Preheat oven to 350 degrees.
2. Heat chicken and buffalo sauce in saucepan over medium heat until heated through.
3. Stir in cream cheese and ranch dressing; cook until well blended.
4. Mix in half of the cheddar cheese and transfer to a baking dish.
5. Sprinkle remaining cheese on top.
6. Cover and bake for 15 minutes (or until heated through).
7. Serve with tortilla chips or crackers.

Hot Spinach-Artichoke Dip

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 25 minutes

*All Family Favorite

Ingredients:

• 2 jars (6.5 oz) Marinated Artichoke Hearts (drained & coursely chopped)
• 1 pkg. (10 oz) Frozen Chopped Spinach (thawed & well-drained)
• 1/2 c. Sour Cream
• 1/2 c. Mayonnaise
• 1 Garlic Clove (pressed) (or to taste)
• 3 oz. (3/4 c.) Grated Parmesan Cheese

Directions:

1. Preheat oven to 375 degrees.
2. Chop artichoke hearts and put in large bowl.
3. Add spinach, sour cream, & mayonnaise.
4. Press garlic; grate parmesan cheese.
5. Add to bowl and mix well.
6. Spoon into oven-safe dish and bake for 20-25 minutes.

Greek Bread

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 8 oz. Cream Cheese (softened)
• 2 tbl. Mayonnaise
• 2 tbl. Greek Seasoning
• 1 loaf French Bread (unsliced)
• 4 oz Feta Cheese
• 1 can Sliced Olives (drained)
• 1/2 c. Chopped Pepperocini Peppers (drained)

Directions:

1. Preheat oven to 375 degrees.
2. Combine first 3 ingredients in medium bowl, stirring until smooth.
3. Slice bread loaf in half (lengthwise).
4. Spread cream cheese mixture on both sides of bread.
5. Add feta, olives, & pepperocini's.
6. Bake for 15 minutes.
7. Cool and slice.

Fresh Herb-Tomato Crostini

By: Tricia Strong
Prep Time: 30 min.
Cook Time: 10 min.

*Strong Family Favorite

Ingredients:

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Directions:

1. Preheat oven to 350°.
2. Stir together olive oil and garlic; brush on 1 side of each bread slice.
3. Place bread slices, garlic sides up, on a baking sheet.
4. Bake 10 to 12 minutes or until lightly toasted.
5. Whisk together lemon juice and next 3 ingredients in a large bowl.
6. Add tomato and next 3 ingredients; gently toss to coat.
7. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each).
8. Sprinkle with cheese.