White Cheese Dip ( Mexican )

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping.

Ingredients:
1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine
4 oz. green chillis
1/4 cup Half & Half
2 tblespoon onion, chopped fine
2 tspoons ground cumin
1/2 tspoon salt
1 serrano pepper, chopped fine (optional)
1 tblespoon fresh cilantro, chopped fine (optional)

Preparation:
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.

Cheese Egg Dip:

1 small pkt. Cream Cheese

2 tbsps Mayo'

1 tsp prepared Mustard

1/2 tsp Worcester Sauce

1/2 tsp Chopped Chives

Salt & Pepper

2 chopped hard boiled Eggs

3 tbsps Milk

combine all ingredients and chill . Makes about 1 cup.

Confetti Dip:

Combine 1/2 pkt. Onion Soup Mix,

300ml [1/2 pint] Sour Cream,

1 tbsp finely Chopped Cucumber,

2 tbsps finely Chopped Red & Green Peppers.

Chill at least 1 hr. before serving . makes about 1 cup.

 Spicy Salsa Dip
1 (15    ounces) can contadina Italian-style diced tomatoes 
1/2    bunch cilantro 
1    green tomato 
1/2    tomato
1    tomatillo (small green tomato wrapped in what feels like a sticky leaf) 
1    tablespoon chopped white onions 
1/8    cup chopped jalapenos 
   salt and black pepper 

Pour the canned tomato in a mixing bowl.
Dice the tomatoes & tomatillo and add to bowl.
 Break the cilantro into pieces to release it's full flavor.
Measure about an 1/8 cup of jalapenos, then chop (this will not measure 1/8 cup once they are chopped).
 Mix all ingredients.
Let this sit overnight before serving so the flavors may blend.
The longer it sits, the spicier it will become so keep this in mind for when you plan to eat it.
Add a small amount of diced onion before serving.
(I do not let the onion sit overnight because as you know, onions have a strong flavor.) Do not be fooled--if you taste this before letting it sit, the true spice may be decieving causing you to add more jalapenos.
You will then end up with a salsa that is too hot to eat!
 If you like extra spicy salsa you may add more chopped jalapenos only after allowing this to sit at least overnight.
(I've used anywhere from 1/8-1/4 cup).
This is a chunky salsa.
 you can puree all ingredients in a blender.for a dipping salsa
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AVOCADO RELISH

Tomatoes - 2/3 cup chopped, fresh
Red onion - 1/3 cup chopped
Avocado - 1 medium size, chopped
Fresh lime juice - 2 tablespoons
CHOLULA HOT SAUCE - 2 tablespoons - or more to taste
Salt & pepper - To taste

Combine tomatoes, red onions, and avocado - season with salt, pepper,
add lime juice and CHOLULA HOT SAUCE. Serve over burgers, as a yummy dip
with tortilla chips or chop finer and use as a complement to crabcakes.

from CanadianShe __Wolf