Today, let’s take a look at a couple dips, if you guys don’t mind. The good thing about this job is even if you do mind, we don’t find out until after the fact! LOL! Don’t you just love it?
These are taken once more from Deb’s older, ancient possibly being a better description, sister Louise’s Church Cookbook!
Louise used to have aspirations to run for political office, and actually told me at one point in her life, she had run for office! I couldn’t believe it and asked her, half jokingly that when she ran, did she get out and hit the campaign trail?
She looked offended and told me that of course she had campaigned, and when I saw she was serious and I asked her where, she replied she’d campaigned… in all 13 original colonies!
Well, before I get into some REAL trouble this morning, let’s share a couple recipes! Thank ya, Louise!
Dip and Chips
- 1 lb. hamburger meat
- 1 package Taco seasoning
- 1 (24 oz.) jar mild, thick and chunky salsa
- 1-1/2 lbs. Velveeta Cheese
In pot, brown and drain hamburger. Add in pack of taco seasoning. Cube your cheese and add to pot, along with your salsa. Bring to a boil, stirring constantly, making sure all the cheese is melted and mixed well. Cut down burner to low, and serve with your favorite chips.
Dean Griffin
Hot Chili Cheese Dip
- 2 (8 0z.) packages Cream Cheese
- 1 can Hormel chili, without beans
- 1 can Hormel chili with beans
- 2 cups cheddar cheese, grated
In a 13”x9” pan, spread cream cheese. Spoon chili with beans over cream cheese. Then spoon chili without beans over mixture. Yop with cheddar cheese and bake on 350 until hot, and cheese is melted.
Betty Fortner