Cucumber Sandwiches

1 package of cream cheese

1 package of dry Ranch seasoning

cucumbers, sliced

baguette, sliced

Mix cream cheese and ranch seasoning well until well combined. Spread cream cheese mixture onto baguette slices and top with a slice of cucumber.

Crack Dip

3 packages of cream cheese

1 lb. sausage, cooked & drained

1 can rotel

Put all ingredients in crockpot and cook until cream cheese is melted. Stir and serve with Fritos.

Mississippi State Sin Dip

Ingredients:

1 loaf of French bread

1.5 cups of sour cream

2 cups shredded cheddar cheese

1 package of cream cheese (8 oz.)

1/3 cup chopped green onions

1/2 cup chopped ham

1/3 cup chopped green chilies

a dash of Worcestershire sauce

Slice off top of bread and hollow out inside. Mix all ingredients. Pour in to hollowed bread and put top back on bread. Wrap in foil. Bake at 350 degrees for one hour. Serve as a dip with the bread, crackers, or chips.

Chile Con Queso, Revved Up

Ingredients:

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy, leave the seeds and white membranes.)

Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.

Queso can be frozen flat in Ziploc bags and reheated.

Recipe from Pioneer Woman

Bacon-Wrapped Jalapenos

Ingredients:

Fresh Jalapenos, 2-3 inches in size
Cream Cheese, softened
Thin (regular) bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.)
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it.

Recipe from Pioneer Woman

Sausage Lover's Dip

Ingredients:

1 pkg. sausage
1 pkg. cream cheese
1 c. cheddar or 8 oz. velveeta (more if you want)
1 c. sour cream
1 can Rotel tomatoes
1 pkg. frozen spinach, thawed and drained
1/2 c. green onions

Cook sausage and drain. Add back to pan and add cheese, cream cheese and sour cream. Stir over medium-low heat until melted. Add Rotel, spinach and green onions. Cook approximately 10 minutes until well combined. Serve hot with chips or crackers.

Recipe from Melissa Wright

Chocolate Chip Cheeseball

Ingredients:

8 oz. cream cheese
3/4 c. powedered sugar
3/4 c. mini chocolate chips
3/4 c. finely chopped pecans
1/2 c. margarine
2 tbsp. brown sugar
1/4 tsp. vanilla

Beat cream cheese, margarine & vanilla until fluffy. Add sugars & beat just until combined. Stir in chocolate chips & pecans.

Serve with chocolate graham cracker sticks.

Recipe from: Sandy Johnson