Appetizers, Snacks, and Dips

Taco Dip

1 lb Ground beef(or turkey)
1/2 green, red, orange & yellow bell pepper
1 packet of taco seasoning
2 tbsp of sour cream
2 tbsp of salsa
Dash of cayenne pepper
Dash of cumin
1 small white onion
1 clove of garlic
1 Jalapeno
3/4 bag(yeah I used it all) of Mexican mixed cheese

I think that’s it. My problem is I kind of cook off instinct so it’s hard to convey in a recipe. But it usually works out well.

Anyway, I fried the meat, added the veggies and spices. After it was all cooked, I added the cheese to the top and let it melt. Served in bowls with chips as a dip. It was yummy.

Buffalo Chicken Dip(healthified)

4 oz reduced fat cream cheese, softened
1 cup Greek yogurt
1 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (2 breasts) cooked shredded chicken
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.

Cucumber and Onions

Not sure if there is another name for this but it’s what my mom always called it. If you are a salt, vinegar, pickle lover, you’ll love these!

2 cucumbers, sliced
1 onion, diced
white distilled vinegar
salt and pepper to taste

Use a bowl with a lid that seals. I use a ziploc type bowl.  Add cucumbers and onions, salt and pepper them. Then add vinegar and water using a 2:1 ratio.  So if you use a larger bowl and have 2 cups vinegar, use 1 cup of water.  Let them sit in the fridge for a few hours(or days) and serve.  SO, good! Add less/more vinegar to suit your tastes. Some people add about 1/2 C. of white sugar, I don’t.