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CHICKEN IN THE CHIPS DIP
Teresa Webberley
2 c. cooked, diced chicken or 2 c. (8 oz.) grated Monterey Jack
turkey cheese
1 can cream of chicken soup 2 c. sm. Fritos corn chips
½ c. sour cream 1 lg. bag Fritos scoops
¼ c. Tapatio picante sauce
Combine chicken, soup, sour cream, and Tapatio; mix well. Spoon ½
mixture into lightly greased 1 ½-quart casserole dish. Top with 1 cup
cheese, then 1 cup small chips. Repeat layers. Bake uncovered in
preheated oven at 350° for 20-25 minutes or until heated through. Dip
with Fritos Scoops and enjoy! Always a big hit with water by your side!

HERB DIP
Laura Sapko
¼ c. dried parsley flakes 3 tsp. garlic powder
¼ c. dried thyme leaves ½tsp.salt
2 T. dried tarragon leaves ½ tsp. coarsely ground black
2 T. dried onion flakes pepper
Combine all and mix well. Store in a jar with a tight-fitting lid. Stir or
shake before using. Use as a seasoning in recipes.
¾ c. sour cream 1 tsp. lemon juice
¼ c. mayonnaise
Dip: Use 1 tablespoon of the mix with above ingredients. Blend well.
Cover and refrigerate at least 4 hours. Serve with assorted fresh vegeta-
bles. Yield: 1 cup dip.

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