Jaxie's Dip

A restaurant opened in Spanish Fork a few years ago called Jaxie's.  They made homemade grilled panini sandwiches and healthy wraps. It was a favorite lunch spot for teachers in Nebo District and I spent many happy afternoons there reconnecting with BYU associates, family, and old friends. Each day they would serve different side dishes, but this dip with veggie chips was a hands-down favorite. We were so SAD last year when we pulled in for lunch one day and found that they had gone out of business. A friend from Spanish Fork later told me the owner had given her their dip recipe.  I was so excited!!!  I've made it MANY times since.  It tastes great with any kid of chip, cracker, or veggie, but veggie chips are THE BEST!

2 1/2 c. sour cream
1 1/2 c. mayonnaise
1 pkg. Knorr Vegetable Dip Mix

Mix all ingredients and refrigerate for several hours or overnight.  Serve with veggie chips or veggie straws.  Is also good with fresh vegetables or any type of chip or cracker.  This makes a lot - can easily cut recipe in half.

Bandito-like Salsa with A Creamy Surprise

The town of Springville might not have a lot, but what we DO have are TWO pretty darn good Mexican food restaurants, La Casita and Joe Banditos.  Now, nothing beats a cheese crisp and a margarita (virgin for me) at La Casita, but Banditos has everyone beat in the salsa-and-chips-department.  While this recipe isn't an exact replica, it's pretty darn good.  You can serve it plain or dollop in some creamy goodness as pictured below.   

 

The SALSA

 

1 (14 oz.) can S&W Mexican Stewed Tomatoes

1 (14 oz.) can stewed tomatoes with jalapenos

1 (14 oz.) can whole tomatoes (I like San Marzano)

1 clove fresh garlic

1 small onion, roughly chopped

1 handful fresh cilantro

salt to taste (may take about 1/2 tsp. or more)

2-3 chopped green onions

 

Throw all ingredients except cilantro in to a blender and pulse until chopped and well mixed (don't puree or blend it too much).  Throw in the cilantro and chopped green onions and pulse once or twice to just slightly chop.  Serve with chips!  If you like more heat, throw in a seeded, chopped jalapeno.

 

CREAMY SALSA DIP

 

1 (8 oz.) cream cheese, softened

1 cup sour cream

1/2 c. salsa

1 cup grated cheddar cheese

 

Mix cream cheese until smooth.  Stir in sour cream.  Stir in salsa and cheese.  Refrigerate for about an hour.  Serve alone with chips, or add a big scoop to the center of a bowl of salsa and serve together.

 

Jill's Hot Artichoke Dip in Bread Bowl

My good friend Jill use to make this scrumptious dish for faculty parties. It is a definite family favorite. Buy an extra loaf of bread to cut up and some crackers to serve alongside it.

In a mixing bowl, mix together:

1/2 a small onion, chopped fine

1 clove garlic, minced

1 cup mayonnaise

1 cup shredded cheddar cheese

1 cup shredded Monterrey jack cheese

1 cup shredded Parmesan cheese

1 can (or 2 small bottles) artichoke hearts, chopped

Cut the top off a round loaf of sour dough dough (or a loaf of french bread). Scoop out the insides of the loaf (save the scooped out pieces to serve with the dip). Spoon the dip mixture into the bread bowl. Place the lid back on the loaf, then wrap the whole thing in tinfoil. Place on baking sheet and bake at 350 degrees for at least 1 1/2 hours. Uncover the loaf, remove lid, and allow the dip to bubble and brown on top. Remove from oven and serve immediately.

Serve with slices of bread, crackers, veggies, or bagel crisps.

Tamara's Mexicorn Dip

2 cups sour cream
1 1/2 cup mayonnaise
1 can mexicorn
2 cups shredded cheddar cheese
1 tsp. cumin
2 tsp. cayenne pepper
1 small bunch chopped fresh cilantro leaves

Mix together the sour cream and mayo. Stir in the seasoning and then add the mexicorn, cheese and cilantro. Refrigerate for 2-3 hours (or overnight) before serving to allow flavors to blend.
Serve with tortilla chips or cheese quesadillas