Ready for a Party Dip by Alisa Hillan

Chocolate Popcorn courtesy of Anne-Marie Pitcock

CHOCOLATE POPCORN

1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate

Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!

Chicken Enchilada Dip by Debbie Jones

Ingredients:
4 boneless chicken breasts(cooked and shredded)
1 8 oz. package cream cheese(softened)
2 cups mayonnaise
8 oz. package shredded cheddar cheese (or 2 cups)
1 small can diced green chiles
1/2 can diced jalapenos (depending on how hot you like it)

Mix all together and put in baking dish. Bake @ 350 for30 min. Serve with tortilla chips.

Cheese Sauce/Dip by Beth Prueitt

2 lbs. Velveeta
1/2 of a 27 oz. can of green chilies
1 c. Hunt's diced tomatoes, food processed
1 c. diced onion
3 T. powdered milk
1 1/2 c. water
1 T. chili powder

Mix everything in a Crock Pot. Heat and stir until the cheese is melted. Enjoy.

Seven Layer Dip by Beth Prueitt

Refried beans over bottom of pan (I use 2 small cans for an 8x11 pan)
Mix 2/3 c. mayo, 1 pkg. taco seasoning mix, and 1 pint of sour cream--spread over beans
4 ripe avocados--mash up with some garlic powder and 2T. lemon or lime juice. Spread over mayo mixture.
2 c. grated cheddar cheese
green onions
tomatoes
black olives
I don't use the mayo or the avocado layer or the black olives and I use no fat sour cream and it tastes just fine. The only thing fattening about the dip is the grated cheese and, of course, the chips.