Championship Bean Dip

1 can refried bean
1 c. picante sauce
1 c. shredded Monterey Jack cheese
1 c. shredded cheddar cheese
3/4 c. sour cream
1 pkg. cream cheese, softened
1 tbs. chili powder
1/4 tsp. ground cumin
tortilla chips

Combine first eight ingredients in slow-cooker. Cover and cook on high for 1 1/2 to 2 hours or until heated through, stirring once or twice. Serve with tortilla chips.

Creamy Nachos

1 pkg. Mild Mexican velveeta
1 lb. Hamburger
1 small onion- chopped
1 can Ranch style beans- drained
1 can Rotel- drained
8 oz. Sour cream

Brown hamburger and onions. Put all ingredients in the crock pot and cook on low 4 to 6 hours. Serve with tortilla chips.

Zesty Salsa

2 Cans shoe peg corn-drained
6 Roma tomatoes-chopped
1 Can sliced olives
1 Bunch green onions-chopped
1 tsp. Garlic salt
16oz. Kraft zesty Italian dressing

Refrigerate overnight

Best Ever Hot Artichoke Dip

2 8 oz pkg cream cheese
2 cans artichoke hearts (chopped)
1 c. mayo
2 cloves garlic
1 c. green chilis
1 c. grated parmesan cheese

Blend together everything but artichokes and chilis in a blender. Then mix in the artichokes and chilis. Bake 350 for 15-20 minutes. Serve with bread, tortilla chips or crackers.