INGREDIENTS:
2 large tomatoes, peeled
1 or 2 jalapeno peppers, seeded and finely chopped
2 green chiles, chopped
1/2 medium onion, chopped
1 very small green bell pepper, finely chopped
1/3 cup corn
2 teaspoons chopped cilantro (1 teaspoon dried)
1 heaping tablespoon black bean garlic sauce or
1 tablespoon black beans and 2 cloves garlic, chopped
1 teaspoon sugar
2 teaspoons cider vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and pepper to taste

PREPARATION:
Combine all ingredients and microwave on high for 2 minutes.

Chill before serving.

Pairs perfectly with tortilla chips or warm rolled tortillas. Makes about 3 cups.

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INGREDIENTS:
1 (8 oz.) package cream cheese, softened
1 C. shredded Cheddar cheese
1 C. chunky salsa

PREPARATION:
Spread cream cheese in a 9-inch microwave-safe pie plate. Sprinkle with Cheddar cheese.

Microwave on high power 2 to 3 minutes or until Cheddar cheese melts. Top with salsa. Serve with tortilla chips.

Makes 4 to 5 servings.

PREPARATION:
Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours. Stir in cilantro when melted.
Serve right from the slow cooker, with tortilla chips or corn chips.

Note: This recipe can be varied by adding chopped chile peppers, Ro-Tel tomatoes instead of the salsa, a few dashes of hot sauce, or other additions.
Makes about 1 quart of dip.

INGREDIENTS:
2 pounds Velveeta cheese, cut up
8 ounces cream cheese, cut up
1 can (4 ounces) chopped mild green chile peppers
1 envelope taco seasoning mix, regular or smoky chipotle
16 ounces chunky salsa

PREPARATION:
Combine all ingredients in slow cooker. Cover and cook on LOW, stirring occasionally, until cheese is melted and mixture is hot. Keep warm in the slow cooker or chafing dish while serving, and stir the dip occasionally to keep it blended.