Hot Broccoli Cheddar Dip
Serves 4 to 6

1 large broccoli head, trimmed into small pieces
1 cup (250 ml) prepared VE Cheese & Jalapeño Dip
1 tsp (5 ml) VE Vegetable Seasoning
½ cup (125 ml) shredded Cheddar cheese

1. In a large multi pot of boiling salted water, cook broccoli until very tender. Plunge cooked broccoli into ice water to immediately stop cooking process and to preserve bright colour.
2. Place broccoli into blender, along with about 2 Tbsp (30 ml) of cooking water. Blend until smooth.
3. In a microwave safe bowl, combine blended broccoli with prepared VE Cheese & Jalapeño Dip and VE Vegetable Seasoning. Stir in grated Cheddar and microwave on high until cheese is melted and dip is warmed through.
4. Serve with crackers or small pieces of toasted bread.

Per serving: Calories 380, Fat 36 g (Saturated 11 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 440 mg, Carbohydrates 10 g (Fibre 3 g, Sugars 3 g), Protein 8 g.

Cheese & Jalapeno Cornbread
Makes 12

3/4 cup cornmeal
1 1/4 cup milk
1 cup flour
1/3 cup sugar
1 Tbsp. VE Baking Powder
1/2 Tsp. Salt
1 Tbsp. VE Cheese & Jalapeno Dip Mix
1 egg
1/4 cup vegetable oil

1. Combine cornmeal, milk, and let stand for 10 minutes.2. Combine flour, sugar, VE Baking Powder, salt and VE Cheese & Jalapeno Dip Mix in large bowl.3. Add egg and oil to cornmeal mixture and mix well.4. Add wet mixture to dry ingredients and stir to combine. Pour batter into rectangular size baking pan and cook at 425 degrees for 15-20 minutes.

This cornbread is a great accompaniment to a bowl of soup, stew, chowder, or chilli

Jalapeno Spinach Artichoke Dip
(1/2 cup = 1 WW point)

1 pkg frozen chopped spinach, thawed & rinsed
1 can artichoke hearts, drained and chopped
1/4 cup lite Mayo
1/3 cup no-fat Sour Cream
2-3 Tbsp VE Cheese & Jalapeno Dip Mix

VE Hot Mexican Pinwheels (***May Freeze)
Makes 24 appetizers

¼ cup cream cheese
½ cup grated cheddar cheese
1 tbsp red pepper, finely diced
1 green onion, finely diced
2 tsp VE Cheese & Jalapeno Dip Mix
1tsp VE Fajita Seasoning
4 – 7" tortilla wraps

Mix ingredients. Spread thinly over tortilla wraps, then roll and cut diagonally into ½ inch pieces. Bake at 350 for 5 minutes or until cheese melts. Serve while warm. Serve with salsa if desired.

Hot Mushroom Dip

2 T butter or margarine
3 T VE Toasted Onion
8 oz (3 cups) finely chopped fresh mushrooms

Sauté until most of moisture is gone.

In Food Processor – add:
Mushroom mix
1 pkg 250 g cream cheese
½ c mayonnaise
1 t VE Lemon Dilly Dip Mix
1 t VE Cheese and Jalapeno Dip Mix
1 t VE Herb and Garlic Dip Mix
1 cup grated cheddar cheese

Mix well – place in ovenproof dish, or foccacia round loaf and sprinkle with VE Chives, bake at 350 for 20 – 30 min.

Mexican Cheese Dip

1 – 250 g package cream cheese
1 – cup mayonnaise
½ cup med or old cheddar cheese
2 tsp. Cheese and Jalapeno
2t sp. Pueblo Bean
2 tsp. Poco Picante Salsa Mix

It has quite a bite, but makes it a little different for a change.

Or:
1 tsp Cheese & Jalapeno dip mix
1 tsp Pueblo Bean dip mix
1 tsp of Taco or Fajita Seasoning

Serve with taco's or bread.

Chili Con Queso

500g. Velveeta - cut into cubes
1 cup diced tomato - drained
2 tsp. VE Poco Picante Salsa Mix
1 cup milk2 tsp.
VE Cheese & Jalapeno Mix

Melt cheese and milk in double boiler. Add tomato and spices. This is a fabulous 'comfort' food and is traditionally used as a tortilla chip dip, but is great on apples, broccoli and pita chips. Add as much spice as your heat tolerance will allow.