• Family Recipe: Bean Dip for Chips

    My Aunt Michelle St. Clair brought this amazing Bean Dip to my bridal shower.  We still make it on occasion when we have guests over.  It has a great mix of flavors and usually by the end of the night the dish is empty.  The dip tastes best with any type of Corn Chip.  It can be used for a party or an appetizer to before a Mexican meal.

    Bean Dip for Chips

    • 2 cans Refried Beans
    • 1/4 cup Onion (optional)
    • 16 oz Sour Cream
    • 1 bottle of Oretoga Taco Sauce
    • 1 package finely Grated Cheese (Cheddar)

    In a 9 x 13 pan layer the above, refried beans, then onion, then sour cream, the sauce, then cheese on top.  Refrigerate for at least two hours before serving with chips. Optional – you can add chopped peppers for additional color and flavor.

  • Family Recipe: Karen’s Fresh Fruit Dip

    If you need a super quick recipe to throw together right before the guests arrive you should try my great Aunt Karen Younger’s Fresh Fruit Dip.  It is easy and a hit with everyone.  The fruit looks amazing next to the white dip!

    Karen’s Fresh Fruit Dip

    • 1 (8 oz) package Cream Cheese (soften)
    • 1 (7 oz) jar Marshmallow Creme

    Mix together equal parts of soft cream cheese and marshmallow creme.  Stire well together, cut up fresh fruit and dip.  Works really well with tart fruit.

    My great Aunt Karen added a note on the bottom of recipe – “No double dippers, (smile).  Enjoy!”

    Love that this recipe is quick, easy and delicious!

  • Recipe: Confetti Dip for Veggies or Chips

    This is a colorful dip to make for when you have people coming over.  It is good on vegetables, crackers, or chips.  Great appetizer or snack for guests.  I received this recipe from a church friend at my bridal shower Andy Conn.

    Confetti Dip

    • 2 1/2 cups sliced and shredded Beef (lunchmeat)
    • 1 (8 oz) package of Cream Cheese (softened)
    • 1 Tablespoon Green Goddess Dressing or Ranch
    • 1/2 cup Mayonnaise
    • 1/2 cup Green Onion (chopped)
    • 1/2 cup Yellow, Orange or Red Pepper (chopped)

    Mix well and refrigerate.  When ready to serve set out with veggies and crackers.