California Stand By Salsa Dip Food

CALIFORNIA DIP

California Dip image

This dip is addictive! Serve at your next party with corn chip scoops. I got the recipe from "Oh My Stars" a Junior League Cookbook of Roanoake Valley Junior League. Cook time is chill time.

Provided by MarieRynr

Categories For Large Groups

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) tomatoes and green chilies
2 fresh tomatoes, peeled, chopped
1 1/2 cups shredded swiss cheese
1 1/2 cups shredded monterey jack cheese
2 bunches green onions, chipped
1 (4 ounce) can chopped green chilies
1 (4 ounce) can chopped black olives
1 tablespoon Accent seasoning
1 (8 ounce) bottle Italian salad dressing

Steps:

Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
Serve with corn chip scoops or tortilla chips.

Nutrition Facts : Calories 140.5, Fat 10.9, SaturatedFat 4.6, Cholesterol 18.7, Sodium 447.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.5, Protein 6.1

CALIFORNIA SALSA

California Salsa image

Provided by Food Network

Time 15m

Yield 5 c (1.2 kg)

Number Of Ingredients 6

Ingredients

½ (55 g) medium onion, peeled
1 (10 g) jalapeno pepper, seeds and membranes removed
¼ cup (5 g) fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt (optional)
6 (672 g) ripe Roma tomatoes, quartered (24 quarters), divided use

Steps:

1.Place onion, jalapeno pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
2.Select Variable 1.
3.Turn machine on and slowly increase to Variable 5.
4.Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
5.Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening.
6.Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips.

CHEDDAR SALSA DIP (HOT OR COLD)

Cheddar Salsa Dip (Hot or Cold) image

Tis the season for dips and spreads. This is cheesy, tasty and easy to make. Originally from the Prodigy cooking site, circa 1/93; and it's still good after all these years. There are a lot of excellent Prodigy recipes in my "Olde" file. Way back then, I read Prodigy on a black screen with gold letters, called it my Steeler computer! Ahhhh, the good old days. Add 20-25 minutes to time if you want to serve this hot.

Provided by Jezski

Categories Lunch/Snacks

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sharp cold pack cheddar cheese, room temp
1 (8 ounce) package cream cheese, room temp
1 cup mild thick & chunky salsa (or spicy!)
1 cup coarsely chopped ripe olives
1/2 cup minced green onion
minced fresh parsley (optional)

Steps:

In a bowl, with an electric mixer, at medium speed, beat cheese until creamy. Blend in remaining ingredients.
Cover and chill for at least 2 hours before serving. Serve as a dip.
Cooking Tip: FOR WARM: Prepare as above, spoon cheese mixture into a 1-quart casserole. Bake at 375 for 20-25 minutes or until browned and bubbly. Let stand 5 minutes.
*Number of servings depends on appetites of guests!

Nutrition Facts : Calories 148.7, Fat 13.1, SaturatedFat 7.6, Cholesterol 36.8, Sodium 410.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 5.1

FRESH CALIFORNIA SALSA

Fresh California Salsa image

I just throw this together, but it is very popular and requested at potlucks. Serve with tortilla chips.

Provided by Cecilia D

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Yield 16

Number Of Ingredients 7

Ingredients

4 large tomatoes, diced
½ large onion, minced
3 cloves garlic, chopped
⅔ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste

Steps:

In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

Nutrition Facts : Calories 12.1 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 3.5 mg, Sugar 1.5 g

QUICK SALSA DIP

Quick Salsa Dip image

This is a quick appetizer that's tasty! Serve with tortilla chips. Blue chips make the dip even more colorful!

Provided by BABBER

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 15m

Yield 24

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup salsa
½ cup shredded mild Cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced green onions
2 tablespoons diced red bell pepper

Steps:

In a medium bowl, use a hand mixer to blend cream cheese, salsa and mild Cheddar cheese. Spread the mixture into a medium serving dish. Sprinkle with black olives, green onions and red bell pepper. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 1.1 g, Cholesterol 12.7 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 113.2 mg, Sugar 0.4 g

CHOPPED VEGETABLES SALSA

Chopped Vegetables Salsa image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 celery rib, minced
1 carrot, minced
1/2 cup minced red bell pepper
1/2 cup minced red onion
2 tablespoons fresh lemon juice
1 tablespoon minced pickled jalapeño chili
1 tablespoon minced fresh coriander leaves
1/2 teaspoon salt
Accompaniment if serving salsa as a dip: tortilla chips

Steps:

In a bowl stir together all ingredients and let stand, covered, 30 minutes.
Serve salsa with tortilla chips or as a condiment.

CALIFORNIA-STYLE SALSA

California-Style Salsa image

This salsa is made with fresh ingredients; and the flavor improves with time. Store in the refrigerator for up to 10 days.

Provided by ChefWhiz

Categories Vegetable

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

5 tomatoes, small and very ripe
2 -3 jalapeno peppers, chopped fresh
1 onion, small chopped
1 teaspoon parsley, chopped fresh
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Steps:

In small bowl combine all ingredients and mix well.
Store in refrigerator for 10 days.
Serve as a garnish or dip.

FRESH SALSA DIP

Fresh Salsa Dip image

I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it's a good choice if you're trying Mexican food for the first time. It's also tasty over baked whitefish or sole.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 6 cups salsa.

Number Of Ingredients 7

Ingredients

2 cans (4 ounces each) chopped ripe olives
2 cans (4 ounces each) minced green chilies
3 finely chopped green onions, tops included
3 to 4 firm red tomatoes, finely cubed
2 to 3 tablespoons vinegar and oil dressing or bottled Italian dressing
2 tablespoons minced fresh cilantro
Corn chips

Steps:

In a large bowl, combine the olives, chilies, onions, tomatoes and dressing. Chill overnight. Top with cilantro; toss gently. Serve with corn chips.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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