Chicken Fajita Dip

2 blocks cream cheese softened (16 oz total)
1 pkg taco seasoning
2 cups chopped Chicken Fajita meat (2 to 3)
1 bottle taco sauce
2 cups +/- shredded cheddar cheese
Chopped lettuce
Chopped/seeded tomatoes
Jalapeno slices
Black olive slices

Cream taco seasoning and cream cheese together. Spread in a 9 X 13 baking dish. Top with chicken. Cover chicken with coating of taco sauce (as much as you like). Cover with shredded cheese.

Place in 350° F. oven for about 20 minutes, until cheese is bubbly and mixture is warmed through. You garnish this warm dip with chopped lettuce, tomatoes, jalapenos, olives. Serve with tortilla chips.

Spinach Shrimp Dip

10 oz pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbs horseradish
1 pkg Knorr vegetable soup mix [no subs]
8 oz water chestnuts, well drained and chopped
4 tbs finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread

Thaw spinach and squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish. Stir in dry soup mix, chopped water chestnuts and onion; stir well. Chill for at least 2 hours. Before serving, stir shrimp into mixture. Cut off top of bread and hollow out, reserving lid and inner bread chunks to serve along side. Fill hollowed bread with dip.

do you have a good but easy carrot cake recipe????

CREAMY ONION DIP
1 c. dairy sour cream 1/2 c. mayonnaise or salad dressing 2 tbsp. regular onion soup mix 2 tbsp. snipped parsley Thoroughly combine sour cream, mayonnaise or dressing, onion soup mix and parsley. Cover, chill until serving time. Serve with chips or crackers. Makes about 1 1/2 cups.