Mexican Dip

LaWanda Worthy

Dr. John Nielsen’s Office

Ingredients: 1 lb. ground beef

1 lb. Mexican Velveeta (hot or mild)

1 lb. regular Velveeta

1 can cream of mushroom soup

1 can cream of chicken soup

1 can enchilada sauce (hot or mild)

Brown ground beef, drain and put in crock pot. Add all other ingredients and cook on low until all is melted. Serve with chips.

Lyn’s Corn Dip Delish

Carol Dawson

Whitehall Nursing Home

Ingredients: 1 cup sour cream

1 cup mayo

8 oz. cheddar cheese, shredded

8 oz. Monterey Jack cheese, shredded

2 cans Mexi-corn, well drained

1 can chopped green chiles

3-4 chopped green onions

1 chopped jalapeño

Tony Chachere’s seasoning to taste

Mix all together. Sprinkle with Tony Chachere’s to garnish.  Serve with Fritos Scoops.

King Ranch Chicken Dip

Onalaska Medical Clinic

1 can chicken 1 can cream of mushroom soup
1 can cream of chicken soup 1 can Rotel tomatoes
½ block Velveeta cheese 1 bag Tostitos chips

Stir together canned chicken, soups, and Rotel tomatoes in pot. Cut Velveeta into small squares, add to pot. Cook on low-medium heat until cheese is melted, stirring frequently. When cheese is melted serve with chips.

Grilled Stuffed Peppers

Rebecca Kesinger, LVN

A Pineywoods Home Health Care, Inc.

Ingredients: Cream cheese

Green onions


Jalapeño peppers

Fry a portion of the bacon, break up and crumble. Soften cream cheese. Chop green onion. Mix bacon and onion into cream cheese (it’s easier to just use your bare hands).

Cut peppers in half. Remove all seeds.  Fill the peppers with the filling. Wrap with the remaining uncooked bacon (cut bacon in half), pin with toothpick.

Grill on the grill until bacon is done and peppers are supple (not soft or crunchy).

Frito Salad

Pat Gibbs

Dr. John Nielsen’s Office

Ingredients: 4 cans whole kernel corn- drained

5 green onions- chopped

2 cups grated cheddar cheese

5 Tbsp. Miracle Whip

2 grab bags chili Fritos, crushed

Mix all ingredients except Fritos. When ready to serve, add Fritos, mix well.

Football Fan’s Appetizer

Melody Vaughn, LVN

A Pineywoods Home Health Care, Inc.

Center, Texas

Ingredients: 1 lb. ground beef

½ cup salad dressing (mayonnaise style)

½ cup taco sauce

¼ cup chopped onion

1 cup (4 oz.) shredded sharp natural cheddar cheese, divided

corn chips (as desired)

Brown meat; drain, add combined salad dressing and taco sauce; mix well. Stir in onion and ¾ cup cheese. Spoon mixture into 9 inch pie plate; top with remaining cheese. Insert chips around edge of pie plate. Bake at 350 degrees for 15 minutes. Serve with additional corn chips or crackers.

Creamy Picante Dip

Misty Donnell

Dr. Cathcart’s Office

Ingredients: 8 oz. picante sauce

1 bar cream cheese

Warm cream cheese in microwave until very soft, stirring often.  Add picante sauce and mix well with spoon.

Serve warm or chilled with your favorite chips or crackers.

Corn Dip

Beverly Moore

Crockett Clinic

2 cans Mexi-corn (drained) 16 oz. sour cream
8 oz. real mayo 1 small can green chili (drained)
½ purple onion, diced 2 jalapenos, diced (seeds optional)

2 cups finely shredded cheddar cheese (divided)

Make night before. Mix all ingredients together. Top with 1 cup cheddar cheese. Serve with crackers or Fritos.

Cheese Dip

Nita Bridges

Dr. Cutshaw’s Office

Ingredients: 1  10 oz. mild cheddar cheese graded fine

2 small onions, finely chopped

2 or 3 jalapenos, finely chopped

Garlic powder to taste

1 pint Miracle Whip salad dressing

Mix all together and let set in refrigerator for two days before eating.

Burrito Wraps

Nina Swaneutt

Family Health Clinic

Cleveland, Texas

Ingredients: 1 lb. boneless skinless chicken breast

1 pkg. Hidden Valley salad dressing mix

1 cup sour cream

½ cup salsa

1 pkg. tortillas

Brown chicken in pan. When fully cooked, add salad dressing mix, sour cream, and salsa. Heat till warm. Serve in tortilla with shredded cheese.