Chuy's Jalapeno Dip

 adapted from Tasty Kitchen


16 ounces Light Sour Cream
 1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
 2 cloves garlic, minced
 1/3 cup fresh cilantro
 1 whole lime, juiced
 2-4 Tbsp milk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Crock Pot Sausage, Cream Cheese, and Rotel Dip

Crock Pot Sausage, Cream Cheese, and Rotel Dip by Crock Pot 365 Days

8 oz cream cheese
1 can Rotel, drained
1 lb breakfast sausage, browned and drained (I brown about 5 lbs at a time, divide by the pound, and freeze)

1. Put cream cheese in Crock Pot. Chop the sausage and add on top. Drain the Rotel and add it.
2. Cover and cook on low for about 90 minutes, or on high for 45. Stir well and serve.

In my opinion: I loved this dip! But I love all of the ingredients separately so it was no surprise.

Classic Swiss Fondue

Classic Swiss Fondue by Simply Fondue Restaurant

1 clove garlic, halved
1 c dry white wine
1 t lemon juice
2 c grated Gruyere cheese
2 c grated Emmental cheese
2 t cornflour
2 T kirsch
pinch white pepper
pinch grated nutmeg
cubes of French bread

1. Rub inside of pot with cut clove of garlci.
2. Pour un wine and lemon juice and heat gently until bubbling.
3. Reduce heat to low and gradually stir in the grated cheeses with wooden spoon, continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend cornflour smoothly with Kirsch, then stir into cheese mixture.
5. Cook 2-3 minutes until mixture is smooth and thick, stirring frequently.
6. Do NOT allow to boil.
7. Season with pepper and nutmeg.
8 Serve with cubes of bread.