Hearty Ranch Dip

I'm torn about calling this a dip or a spread. It's just so thick and hearty there's no good way to explain it. It's divinely delicious and each time I serve it someone asks me for the recipe. Most recently I brought it to my Mothers of Preschoolers meeting.

1 cup Mayo
1 pkg Hidden Valley Ranch mix
2 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1 bell pepper, diced (whatever color you like, I usually use orange)
1 white onion, chopped
6 oz deli smoked ham or turkey chopped (approx 6 slices)
4.25 oz can of chopped black olives

Mix mayo and ranch mix together. Add all remaining ingredients. Chill. Serve cold with Fritos Scoops or crackers.
It keeps in the frig for up to 3 days. ** If you make it ahead of time, chop the onion & store it separately in a foil ball. The, wait until the day you serve it to add in the chopped onion. Otherwise the onion will overtake the flavors.

Aunt Sandra's Cold Mexican Chicken Salad

I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!

3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning

Mix all ingredients and chill. Serve with crackers or tortilla chips.

(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)

Tomato-Cheese Spread

This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.

1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion

In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.

From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009