Queso Dip

1 med onion, diced
½ lb Hot Sausage
2 lb Velveeta
10 oz Rotel Tomatoes
8 oz canned chillies, chopped
4 oz colby cheese, shredded


In a skillet, brown the sausage and onion and drain well. Combine the remaining ingredients and heat while stirring until everything is melted.

(Yes, you can leave the meat out and it will still be good.)

Yogurt Dip

1 cup plain yogurt
1 teasp orange peel, grated
1 tbsp lime juice
3 tbsp powdered sugar


Mix all ingredients well and refrigerate.

Serve as a dip with fruits. (Berries work best)

Roasted Red Pepper Hummus

1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil


Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.

Variation: Substitute chickpeas with black beans for a zesty black bean dip.

Black Bean Dip

16 oz black beans, drained and rinsed
⅛ lrg onion, finely chopped
¼ cup pickled jalapeno slices
1 clove garlic, minced
1 teasp black pepper
¼ teasp cumin
2 teasp chili powder
1 tbsp lime juice
Put all ingredients in a blender and blend until smooth.