Spinach Dip

Ingredients:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise


Preparation:
1. Thaw the spinach. Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.

Artichoke dip

Ingredient List:
3 slices bacon , cooked and crumbled
1 red pepper
1-14oz can artichoke hearts
1/2 cup mayonnaise
1 tsp worcestershire sauce
1-2 tsp onion , grated
1 cup parmesan cheese , grated


Instructions:
Mash artichoke hearts with fork and set aside. Combine mayonnaise, worchester sauce, onion, and Parmesean cheese. Stir in artichokes and bacon. Chill. Before servng sprinkle with red pepper.

7-Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (14 ounce) package guacamole
1 (16 ounce) package sour cream
1 (6 ounce) can sliced olives
1 medium tomato, chopped
4 green onions, sliced
2 cups shredded cheddar cheese

Instructions

In a 8-inch square dish, layer ingredients in order given.
Cover and chill until ready to serve. Serve with tortilla chips.
Double recipe for 9x13 inch dish.

Variations:
Mix taco seasoning in with the sour cream. I also throw some shredded lettuce on the top. You can even heat this up, it's so delicious.

Potato Salad

Gluten Free Recipe

Ingredients:

24-ounces frozen gluten free hash browns
2 tablespoons chopped fresh parsley
Six slices cooked bacon, crumbled
2 tablespoons cider vinegar
1/3 cup corn oil
1/2 teaspoon salt
3 tablespoons water
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 teaspoon paprika
2 tablespoon minced onion


Directions:

Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender.

Stir every four minutes.

Sprinkle with bacon.

Combine remaining ingredients, except paprika, and pour over warm potatoes.

Mix and sprinkle with paprika.

Garnish with parsley sprigs. Serve hot.