South of the Border Dip

I can't believe I haven't posted this recipe yet. I got it from my friend Annmarie and it is so yummy we make it all the time. It's one of those recipes that if I had judged it by the ingredients I would never have made it, but fortunately I tried it first and it is a keeper. I know this is a terrible picture but trust me, it's delicious.

South of the Border Dip

8oz Cream Cheese, softened
1 1/4 cup shredded Monterey jack cheese
1 4oz can diced green chilies
1/2 cup mayonnaise
1/8 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder

Preheat oven to 350. Beat cream cheese until smooth. Stir in 1 cup shredded cheese and next six ingredients until combined. Spread into baking dish. Sprinkle remaining cheese on top. Bake 20-25 minutes or until hot and bubbly. Garnish with cilantro and serve with chips (Target's blue corn tortilla chips are delish).

Cheesy Onion Bread

I've had this bread several times at baby showers and finally had to make it myself. It so fabulous! Just when you thought bread couldn't get any better...

1 round loaf sourdough bread
1 pound monterey jack cheese (I used a combination of cheddar, mozzarella and parmesan)
1 cube butter, melted
1/2 cup finely diced green onions, including the white part

2 teaspoons poppy seeds

Preheat oven to 350. Cut the bread going both directions, but do not cut through all the way to the bottom crust. Place slices of cheese between cuts (or if your cheese is shredded, sprinkle on top and make sure some gets in all the cracks.

Melt butter and spread evenly over bread. Sprinkle onions and poppyseeds evenly over bread, getting into the cracks. Wrap the top with tin foil and bake for 15 minutes. Unwrap and bake for 10 more minutes or until cheese is melted.

And in case you were wondering...if you get this craving (like I do almost every day!) and don't have any yummy crusty bread around, you can use a tortilla, dinner roll or any other bread like substance. It tastes amazing on just about anything!

Baked Potato Skins

Use the potato skins from the sweet potato layer bake to make yummy potato skins. Most of the nutrients in a potato are in the skin so smother them with cheese for a tasty treat.

4 baked potatoes, with flesh scooped out
grated cheese
bacon bits
olive oil
seasoning salt (or salt & pepper)

Turn oven to broil. Toss potato skins with olive oil and seasoning salt (or salt & pepper) place open side down on baking sheet. Broil for 10 minutes or until crisp. Turn over and stuff each skin with cheese and bacon bits. Broil for another 10 minutes or until crisp.