Velveeta Chili Dip

Velveeta Chili Dip - adapted from Kraft Foods

1 lb. (16 oz.) Velveeta, cut into 1/2-inch cubes
1 can (15 oz.) chili

Microwave ingredients in bowl on High for 5 minutes or until cheese is completely melted and mix is well blended, stirring after 3 min.

Serve with tortilla chips or fresh veggies.

Super 7 Layer Party Dip

Super 7 Layer Party Dip - by Rosaritas

1 (10 ounce) can diced tomatoes with green chilies, drained, reserve juice
1 (16 ounce) can rosarita traditional refried beans
1 (12 ounce) container refrigerated prepared guacamole
1 (16 ounce) container sour cream
1 package taco seasoning mix
1 cup shredded monterey jack and cheddar cheese blend

1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup sliced green onion
tortilla chips

Reserve 1/2 cup drained tomatoes, set aside. Blend remaining tomatoes and reserved juice with beans in small bowl.

Spread bean-tomato mixture into 8x8 inch baking dish or round casserole dish. Top with guacamole.

Blend sour cream and taco seasoning mix together in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions, and reserved tomatoes.

Chill for 2 hours prior to serving. Serve with tortilla chips!

Cranberry Chutney

Cranberry Chutney - by Chris

12 oz. bag fresh or frozen cranberries
1 1/4 cup sugar
3/4 cup water
1 large cooking apples, chopped
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce hear; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. Store in fridge. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.