Cinco de Mayo Bean Dip

from Katie Roderick

1 16oz can refried beans

1 c medium hot salsa

1 c shredded cheddar

2/3 c shredded monterey jack (or pepper jack)

1 can (4.5 oz) ripe olives-chopped

1/4 t each garlic powder and salt

Tortilla chips

In large saucepan mix all ingredients except chips. Cook on low until cheeses are melted.

Makes 3 cups.

I usually double the bean dip recipe. I use medium salsa, pepper jack cheese, only 1 can olives when doubling and no salt.

Caramels

from Cricket Veenker

2 c brown sugar

1 cup light karo syrup

1/2 c butter

1 (14 oz.) can sweetened condensed milk

Combine brown sugar and karo syrup in a small pot. Bring to a boil, stirring constantly. Add the butter cold. Stir for 2 min. Add can of milk and stir. Store in air tight containers. Yum!

Deidra's Tomatillo Dip

1 c mayo

½ c buttermilk

1 pkg Hidden Valley Ranch dressing mix

1 clove garlic, minced

1 c cilantro

3 tomatillos

Combine all ingredients in a blender. Blend until smooth. Serve with tortilla chips.