Delicious Edamame, Spinach Hummus by Skinny Kitchen with Nancy Fox

You'll just love this easy to make dip. It’s loaded with such good-for-you ingredients. Unlike most hummus, which is made mostly of garbanzo beans, tahini, garlic and olive oil, this ones unconventional. Our green colored hummus has garbanzo beans, garlic and hummus, but you’ll love the addition of edamame and fresh spinach. Talk…

creamy garlic -herb dip by annie

You can prepare this a day ahead and chill great with all vegetables

Feta Stuffed Kalamata Olives by Mary Joseph

These are a little time consuming to make but so worth it! They'll be a hit at any cocktail party!

Cranberry-Apple-Orange Relish by Stephanie Bower

This recipe comes from the 2005 Cook's Country Holiday Menu

Macadamia and Semi-Dried Tomato Pesto - "The Australian Macadamia Society" by The Blender Girl

It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all –…

Apple Pie Larabar Remake by Laura Aridgides

Here's a homemade version of my favorite Larabar - the Apple Pie Larabar.

Spicy Salsa by April Phillips

This is a favorite in our household and amongst friends. Super easy to make!

Handmade Guacamole by Denise Romeo

It wouldn't be "Taco Night" without homemade guacamole. I use copious amounts of cilantro in my recipe. I hope you like it as much as we do!

Guacamole by K. Garner

It's all about taste. Use salt and pepper, and other than that, don't use many other ingredients. Keep it simple and tasty.

Tuna Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Croissant stuffed with Tuna salad.

7 Layer Taco Dip by Chef Smith

Perfect for any party! The multiple servings is excellent for several people or prep the items and store separately to whip up a bigger protion for a lunch!

Polly's Crackers by Heather Smith

I found this recipe in a "Handed Down" recipe book my mom gave me... This is a very simple snack to make for your family or to take along anywhere! It stays fresh for at least 3 weeks if kept in an airtight container or zip lock bag.

Tropical Crunch Snack Mix by Brett Ede

Salsa by Cheryl Norman

Salsa is easy to make fresh and tastes better than the jarred varieties. Saves a buck, too! I make mine in the Vita-mix, but most food processors or blenders will work. Just don't overprocess.

Kickin' Mango Salsa by Rawfully Tempting

Quick and easy, but very tasty for those special chips just waiting to be eaten!