{Easy Taco Dip}

My cousin made this as an appetizer at a family gathering and it was gone in seconds. I thought I had lost this recipe so when I found it I was so excited. I will post pictures as soon as I make it.

1/2 pound ground chuck

1 cup frozen corn

1/2 cup chopped onion

1/2 cup salsa

1/2 cup mild taco sauce

1 can (4 oz) diced mild green chilies

1 can (4 oz) sliced ripe olives

1 cup shredded mexican cheese blend

Tortilla chips

Sour cream

1. Cook meat in a large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. Spoon into slow cooker.

2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; stir to combine. Cover; cook on low 2 to 4 hours.

3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.

makes about 3 cups

{spinach dip}

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours.