Homemade Cheese Ball

8 oz cream cheese, softened
1 cup cheddar cheese, shredded
1/4 cup buttermilk ranch ( I like Litehouse brand)

1/4 t fresh cracked pepper
1/4 t sea salt
1/4 t garlic powder
1/4 t celery seed
1/4 t parsley
1/4 t onion powder
1 cup chopped or sliced almonds

Mix all ingredients together except almonds.
Mold mixture in desired shape and cover with almonds.
Enjoy! Serve at room temperature.

Fruit Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
8 oz cream cheese
7 oz marshmallow crème
1 tbsp orange juice
1 tsp grated orange rind
1/8 tsp ginger

INSTRUCTIONS
Beat all ingredients together and refrigerate.

Cream Cheese Shrimp Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce
1-2 cans baby shrimp

INSTRUCTIONS
Soften cream cheese and spread out onto plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Wheat Thins or Triscuits.

Black Bean Salsa

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cups black beans, drained
3 tbsp olive oil
4 tbsp fresh lime juice
½ cup corn
2 medium avocados, diced
½ green pepper, diced
½ purple or red onion, diced
1 tsp ground cumin
½ cup cilantro, chopped

INSTRUCTIONS
Combine all ingredients and serve with corn chips.

7 Layer Bean Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 can original bean dip
2-3 avocados
1 tsp lemon juice
½ tsp garlic powder
1 pint sour cream
1 package taco seasoning
1 ½ cups shredded cheddar cheese
1 can chopped olives
1-2 tomatoes, chopped
1 bunch green onions, chopped

INSTRUCTIONS
Spread bean dip onto plate. In a bowl smash avocados and add lemon juice and garlic powder. Then spread over bean dip. In a separate bowl mix sour cream with taco seasoning and spread mixture on top of avocado layer. Top with shredded cheese, olives, tomatoes, and onions in that order. Serve with corn chips. I like Tostitos best!