CHEESY CHICKEN ENCHILADA DIP

 1 packet dry Hidden Valley® Original

Ranch® Dips Mix
 1 (10 oz ) can red enchilada sauce
 3 cups cooked shredded chicken
 1 (4.5 oz) can diced green chiles,
drained
 1 cup cheddar cheese
 2 cups Monterey Jack cheese,
divided

1. Preheat oven to 350 degrees. In a large bowl, mix together

enchilada sauce and ranch dressing packet. Stir until no
clumps remain.

2. Next mix in shredded chicken, green chiles, 1 cup of cheddar

cheese and 1 cup of Monterey Jack cheese. Carefully mix
until well combined.

3. Pour mixture evenly into a 13 X 9 baking dish. Top with

remaining cup of Monterey Jack cheese. Bake for 20-25
minutes until cheese is melted and bubbly around the edges.

4. Serve with your favorite tortilla chips.

Cowboy Caviar Recipe

 1 can black beans, drained and

rinsed
 1 can corn, drained and rinsed or
1.5 cups of fresh corn
 3 Roma tomatoes, diced
 2 diced avocados
 1/4 cup red onion, diced
 1/4 cup cilantro, chopped finely
 Juice of 1 lime
 1/2 tsp salt
 1/2 cup Italian dressing

1. Place beans, corn, tomatoes, avocado, onion and cilantro into a

large mixing bowl.

2. Squeeze lime juice over the avocados so they don’t brown as

quickly. Sprinkle on salt and pour in Italian dressing. Stir until
well combined.

3. Cover and chill in the refrigerator for an hour to marinate flavors

together.  This is best served the same day. The avocado might
start to brown the following day, but still tastes great!
Beer Dip
HOW TO MAKE BEER
DIP
1. I used an electric stand mixer
to mix  up the dip. Feel free to
mix by hand…. you will burn
many more calories, which
means you can eat more beer

dip 

2. Start by placing the 2 bricks

of cream cheese in your
mixing bowl. Pour about 1/2 a
beer into the bowl.

3. Next add your 2 cups of cheese and ranch mix.

4. Mix together until smooth. Feel free to play around with the
beer. You can add more to make it thinner or don’t put as
much in to thicken it up. Refrigerate dip for about and hour.
And serve! You can serve this dip with a ton of different
dippers. Pita chips, crackers, veggies. Our favorite is pretzels!
Hope you enjoy!
Easy Creamy Prosciutto Cracker Appetizer

Ingredients
7 oz whipped cream cheese
1 tbsp minced garlic
1 1/2 tsp olive oil
3 ounces sliced Prosciutto
40 crackers ( I used ritz)
Salt and pepper to taste
finely chopped parsly for topping
Honey for drizzling

Instructions
1. In a small bowl, mix cream cheese, garlic, olive oil, salt and pepper
together. Set aside. Cut prosciutto into small rectangles.

2. Spread a small about of mixture onto each cracker, until each

cracker is thinly covered.

3. Roll each prosciutto up and place on top of the crackers.

4. Drizzle a small amount of honey over each and sprinkle with parsly.
The Best Blender Salsa Recipe

Ingredients:
2 cans (14.5 oz each) diced
tomatoes, drained
1/2 -1 jalapeno, seeded ( 1/2 will give
you a mild salsa, and 1
medium) CLICK HERE to see how to
seed jalapeno
1 small yellow onion, quartered (about
1/2 cup)
1 1/2 tsp garlic salt
1/2 tsp  sugar
2 tsp cumin
2 tsp lime juice

Directions:

1. Place all of the ingredients together into a food processor

or blender and puree until smooth.
2. Refrigerate for at least 1-2 hours to let all the flavors
marinate together.  Serve with tortilla chips.