Homemade Tartar Sauce

3/4 C mayonaise
1/4 C sour cream
6-8 mini pickles, chopped fine
2T capers
1T dijon mustard
2tsp minced or crushed garlic
juice of 1/2 lemon
pepper to taste

Combine all but 1/2 of the pickles in a food processor, or use an immersion blender.  Mix until combined well.  Stir in remaining pickles.

This is also great with chicken, or as a spread on a sandwich.

Honey Dijon Dip/Marinade

1C mayo
1/4C whole grain mustard
1/4C honey
salt and pepper to taste

Combine and 1) Serve with pretzels or 2) Place in a Ziploc bag with 3-4 chicken breasts. Let marinade in refrig for 2-3 hours. Pour entire contents of bag in a baking dish and bake at 400 degrees for 25-30 minutes.

Toffee Dip

From: Jess

1 8oz pkg cream cheese, room temperature
1/2C brown sugar
1/4C granulated sugar
1tsp vanilla
1 bag Heath toffee chips (w/o chocolate)

Place cream cheese, sugars and vanilla in bowl and mix for 2 minutes. Fold in toffee chips 1/2 hour prior to serving. Serve with tart apples.

Mama B's Tomatillo Salsa

This is another original recipe - as always, measurements are approximate!

1/2-1lb tomatillos, chopped
1 medium yellow onion, chopped
1 small purple onion, chopped
1 jar mild green chile's, chopped fine
1/4C cilantro, finely chopped
1/2 bag arugula, chopped fine
1/2 jar green olives, chopped fine
Rind of 1 lime
Juice of 1-2 limes
1tsp salt, more to taste
1-2Tbsp Tequila
Fresh ground pepper, to taste

Combine everything and let sit in refrigerator for at least 3 hours, best of left overnight.

This is a great salsa to use for my Margarita Enchiladas!

Jalapeno Popper Dip

From: Big Red Kitchen

2- 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chili's (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chili's, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish. In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.