Laurie Redfern's Christmas Dip

2   8  ounces of cream cheese softened
8 -12 ounces of sour cream
1 cup salsa
mix together in a 13x 9 baking dish

refrigerate
when ready to serve add

chopped lettuce
chopped tomatoes
Monterrey jack cheese
olives
green onions

Pat and Robin's Salsa

Warm Cranberry Spread

1 pkg.(8 oz.) cream cheese softened
1 pkg. (4 .oz.) crumbled feta cheese
3/4 cup of whole-berry cranberry sauce
1/3 cup slivered almonds toasted
1/3 cup sliced green onions

Assorted crackers

In a small bowl, combine cream cheese and feta.  Spread into an ungreased 9 inch pie plate.  Spread with  cranberry sauce.  Bake, uncovered at 350 degrees  for 15-20 minutes or until heated through.  Garnish with almonds and green onions. Serve with crackers.

Salsa Verde

5 tomatillos

1/4 cup chopped white onion

1/2 cup cilantro leaves

1 Tbsp fresh lime juice

1/4 teaspoon sugar

one 4oz. can of fire roasted diced green chiles, or 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped

Salt to taste

 Remove husks from tomatillos and rinse well. 

Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or with Mexican dishes.