Silver Spoon Cafe Spinach Queso Dip brought by Angela

4 T. butter
1/2 C. flour
1 small onion, chopped
2 C. chicken stock
16 oz. Velveeta Cheese
1/3 C. heavy whipping cream
4 oz. frozen chopped spinach drained and thawed
dash of tobasco
sour cream

Over medium high heat, melt butter, then saute onion until golden brown. Add flour to make a roux. Add the chicken stock until you have a creamy consistency. Slowly add the Velveeta (cut in small pieces) until melted. When the cheese is melted, add the whipping cream. Stir in the drained spinach. Add the tobasco until you get the desired flavor. Top with sour cream.

Coconut Dip and Salsa brought by Katie

Coconut Dip

1 can of cream of coconut
1 16 0z. tub of cool whip

Mix together and then let sit in fridge a few hours before using this will make the dip set up.
Also you may add as much or liitle of the coconut cream.

Salsa

1/2 onion
1/2 block of Cotija Cheese
1/2 bunch of cilantro
5 or 6 roma tomatoes

You can add as much or little of everything up above. The taste is up to you and what you preferr. Brian doesn't like onions so I make it without and put salt on it, it is very good that way also.

Guacamole brought by Darcie

This recipe was found in the July '09 Family Circle magazine.

3 ripe Haas avocados
juice of 1 lime
1/2 cup red onion, diced
1 medium tomato, diced
1 garlic clove, minced
1 jalapeno pepper, seeded, finely diced
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. black pepper

Slice avocados in half; remove pits. Scoop out flesh and place in medium bowl. Pour lime juice over avocados and roughly mash.
Add remaining ingredients and stir to combine.