12 oz. soft cream cheese
8 oz. crushed pineapple
1 cup chopped nuts seasoned with "the
Juicy Pig"™
Arrange pecans on foil and sprinkle generously with "the Juicy Pig"™. Toast at 250° for 40 minutes. Chop pecans and set aside with remaining toasted spice.
Drain the pineapple and combine in a bowl with cream cheese. Use a large wire whisk to fluff and a fork to pull trapped material from the whisk. Add toasted pecans and spice. Whisk until thick and smooth. Add additional spice to taste. Serve with graham cracker fingers, apple slices or crackers.
Barbara's "Savory Salt-Free" Cheese Ball
16
oz. of cream cheese softened
4 oz. of chopped thinly sliced deli ham
1 Tbs.
Finely chopped green onion tops
2 Tbs. Finely chopped celery
½ Tbs. "Savory
Salt-Free"
Combine all ingredients in a large bowl. Mix with a wooden spatula and form into a ball. Wrap in plastic wrap and refrigerate overnight. Options: Roll cheese ball over crushed pecans or additional spice. Serve with crackers, celery sticks or mini bread slices.
Wild Bill's "Jalapeño Dusted"™ Southwest Dip
24 oz. sour cream
(2) 4.5 oz. cans of chopped green chilies
(2) 10 oz. cans of chopped tomatoes with green chilies
(5) Tsp. "Jalapeño
Dusted"™
Drain chilies and tomatoes into a large colander and shake until all excess water is removed. Combine all ingredients and stir until well blended and refrigerate overnight. Add additional spice after tasting if desired. Serve with tortilla chips, corn chips, and crackers or as a topping on a baked potato.
"Traditional Red" Salsa Dip
8 oz. Cream cheese
softened
8 Tbs. "Traditional
Red" Hot or Medium
Whisk ingredients together until smooth and refrigerate overnight. Serve with tortilla chips, crackers or veggies.
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