Yucatan Barbeque Shrimp Dip

Recipe courtesy of Erin Seymour

The amounts of the ingredients are very flexible.

2 lbs Monterey Jack Cheese
1 lb. frozen or fresh small shrimp
(tails off)
1 cup fresh salsa
1 tsp cinnamon
Tortilla chips


Slice the cheese in 1/4 inch thick slices. Overlap on the bottom of a heavy frying pan. Layer with shrimp, salsa, and sprinkle the cinnamon on the top. Heat on the barbeque until the cheese is totally melted.(I did it in a fondue pot today) Serve with chips.

This makes a great appetizer for a Mexican Fajitas Barbeque.

Presto Black Bean Salsa

Recipe courtesy of Holly Merritt

Presto Black Bean Salsa
from Taste of Home Magazine

1 can black beans, rinsed and drained
2 cups fresh or frozen corn
2 cups chopped tomatoes
1 red pepper,chopped
1 small green pepper, chopped
1 can (4oz) chopped green chiles
1/2 red onion, chopped
1/2 cup cilantro, chopped
1 lime, juiced
2 garlic cloves, minced
2 tsp sugar
1/2 tsp ground cumin
1 tsp salt
1 16 oz jar prepared salsa (the family canning salsa works great)

Combine ingredients and serve with chips.

Cheese and Salsa Dip

Courtesy of Debbie Hartman

Ingredients:

1 pkg of Cream Cheese

1 jar of Tostitos Salsa

1 bag of tortilla chips

Directions:

Place cream cheese in bowl and pour salsa on top. Dip with Chips!