Mexican Dip by Liz Ovitt Upton

Mexican dip: 


1 package of softened cream cheese, 1 tub (16 oz.) of sour cream and one pack of taco seasoning (or your FAV seasoning) and MIX all together! refrigerate and EAT! 

Mango Confetti Salsa

(This is from a Pampered Chef recipe and Heather Goodman)

1 large mango

½ small jicama (I’ve found them only at WalMart, but Whole Foods might have them, too)

1/3 of an orange bell pepper

1/3 of a red bell pepper

1 jalapeno pepper

½ red onion

1 tbsp fresh lime juice

¼ tsp salt

½ tsp chili powder (original Pampered Chef recipe calls for their Chili Lime Rub, but you can substitute regular chili powder)

Cut mango and remove skin and seed.  Peel jicama using a vegetable peeler.  Cut jalapeno in half and remove seeds (or, if you want more heat, just leave the seeds in).

If you have a manual food processor or something like the Vidalia onion chopper, use it to finely dice up the mango and veggies.  Otherwise, just chop them up by hand.

Put the chopped mango and veggies in a bowl.  Add lime juice, salt, and chili powder and mix together.   Sprinkle some additional chili powder on top.  Serve with chips.