Brian's Salsa

1/2 bunch cilantro
red onion (to taste, I like very little or none)
can of Rotel
mild salsa packet (I use Concord Foods brand)
lemon juice (to taste)
pinch of cumin
pinch of garlic powder
bottle of tomatoes

In food processor, chop cilantro and onion.  Drain Rotel well and add to food processor along with salsa packet, pinch of cumin, pinch of garlic powder and a bit of lemon juice.  Pulse food processor to mix.  Spoon out whole tomatoes and pulse again just enough to chop and mix in the whole tomatoes. (Be sure not to blend too much or the salsa will be runny.)

Pomegranate Salsa

This is a must for Christmas festivities

POMEGRANATE SALSA

1 c. pomegranate seeds

3/4 c. chopped fresh cranberries

2 green onions finely diced

2 T. cilantro, minced

1 jalepeno

1/4 c. sugar

1 T. lemon juice

dash of ginger

Mix all ingredients together. Spoon on top of a brick of cream cheese.

Serve with wheat thins

Allison's Artichoke Dip

1 can artichoke (drained and diced)

7 oz. can diced green chilis (mild)

1/2 c. mayo

1/2 c. parmesan

1/2 c. cheddar cheese

4 T. salsa

Mix in bowl and put in 8x8 pan (double recipe if you are using a 9x13 pan)

Bake for 20-30 minutes.

Tasty Tortilla Rollups

12 oz. cream cheese, softened

2 T. chopped green chilis (drained)

3 T. green olives

5 T. minced green onions

1 clove garlic (or equiv)

3 T. pecans (optional)

Mix all ingredients in bowl. Set aside.

Cut white flour tortillas so they are square shaped (just cut the edges off).

Spread the cream cheese mixture on the tortillas about 1/2 inch thick. Roll up tightly and cover and let chill in fridge for 2-3 hours (or less).

Cut in one inch slices.