Cranberry Salsa

1 Can (28-32oz) stewed tomatoes, drain excess liquid 

1 Can jellied cranberry sauce 

5 Sticks celery 

1/2 bag shredded carrots (or you can shred a few carrots on your own) 

1 Large Anaheim Pepper 

1 Jalapeno Pepper (or more if you want it hot) 

2 12 oz. bags fresh cranberries 

1 Red onion 

1/2 bunch cilantro 

3 Tbsp. brown sugar 

4 Tbsp. white vinegar 

 Pulse tomatoes, cranberry sauce, and fresh cranberries  in a blender or food processor. Finely chop celery, carrots, peppers, cranberries, onion, and cilantro and add to the cranberry mixture. Dissolve the brown sugar in the vinegar and pour over the salsa. Stir well, and chill. **The celery and carrots are easily left out if you like, and you can sub in a bell pepper for the Anaheim or chili if you're not great with heat.

To make it even more festive, you can buy the spinach tortillas and either cut them into triangles or use a tree cookie cutter (or any other cookie cutter for that matter) and then bake or fry the pieces into chips. There are also guacamole chips that are green which you can just buy at the store. Either way, this stuff is so good, I promise.

Recipe adapted from my very favorite roommate ever, Jen Johnson.

7-Layer Dip

1 can refried beans
16 oz. sour cream mixed with 1 pkg. Taco Seasoning
Shredded cheese

8 oz. guacamole
sliced olives
diced tomatoes
chopped green onions

Put layers in an 8x8 dish. Serve with chips.

Recipe from Aunt Susan Waldvogel.

Spinach Artichoke Dip

12 oz. bottle artichoke hearts
1/2 pkg. frozen spinach, thawed and drained
1/2 c. sour cream
1/2 c. mayo
2 green onions, chopped
16 oz. cream cheese
1 clove garic, diced
1/2 c. grated cheddar cheese
1/2 c. grated Parmesan cheese
salt & pepper to taste

Mix and warm in microwave until cheeses melt together, stirring occasionally. Serve with loaves of bread cut into slices or crackers. Double the batch because you'll want more!!!

Recipe from Brad Gale

Cheese Ball

1 8 oz. pkg. cream cheese
1 5 oz. jar Old English cheese
1 5 oz. jar Roka Blu cheese

**This is a seasonal item and can only be found between Thanksgiving and New Year's, so stock up!!! You may also substitute a jar of another cheese spread, double up on the Old English, or use 5 oz. of sour cream mixed with a little bleu cheese dressing or crumbles.
1 tsp. garlic powder
1 tsp. onion powder

1 tsp. chives (parsley if you prefer to lessen the onion flavor)

Soften cheeses and mix everything together. Serve with crackers.

Recipe adapted from the Bangerter Family.

Fruit Dip

1/2 pt. whipping cream, whipped
1 jar marshmallow cream
1 TB. orange juice
1 TB. lemon juice
1/4 c. mayo

Gradually add orange and lemon juice to marshmallow cream. Beat at high speed until fluffy. Fold into mayo. Fold into whipped cream.

Recipe from the World's Greatest Grammy--Marilyn!

Spinach Queso Dip

3 Tbs Butter
1/2 Cup Flour
1 Small Onion, chopped
1/3−1/2 Cup Chicken Stock
8 oz. Velveeta Cheese
1/3 Cup Heavy Whipping Cream
10 oz. Frozen Chopped Spinach (thawed − squeeze out excess water)
1/2 pkg. cooked, crumbled bacon
Dash of Tobasco
Sour Cream
Over medium high heat, melt butter, then saute onions until
golden brown. Add flour to make a roux. Add the chicken
stock until you have a creamy consistency. Slowly add the
Velveeta (cut in small pieces) until melted. When the cheese is
melted, add the whipping cream. Stir in the drained spinach and bacon. Add
the tobasco until you get the desired flavor. Top with sour cream.

Recipe from CopyCat Cookbook.