Warm Layered Dip

Ingredients
2 cans (16 oz) refried beans
1 cup jarred salsa verde
1 pkg (8 oz) shredded Mexican cheese blend
2 tsp ancho or regular chili powder
1 cup sour cream
1/2 red onion, finely chopped
3 tbsp white vinegar
1/2 tsp sugar
2 plum tomatoes, seeded and diced
1 cup shredded lettuce (about 6 oz)
1 avocado, peeled, pitted and diced (optional)
traditional tortilla chips for dipping

Heat oven to 375˚. Coat a 1 1/2 quart backing dish with nonstick cooking spray. Spread 1 can of refried beans into prepared dish. Top with 1/2 cup salsa and 1 cup of the cheese. Stir remaining can of beans to loosen, then carefully spread over cheese layer. Top with remaining 1/2 cup salsa and 1 cup cheese.

Cover dish with foil and bake for 30 minutes.

Meanwhile, microwave chili powder in small glass dish for 45 seconds until toasted. Stir into sour cream.

Remove warm dish from oven. Uncover and top with sour cream, tomatoes, lettuce and red onions (and avocado). Serve with chips.

Game Day Ranch Guacamole

Ingredients
3 large avocados, halved, pitted and peeled
1 cup diced red onion
3/4 cup chopped fresh cilantro
3/4 cup diced red pepper
1 large Anaheim chile, diced
7 tbsp fresh lime juice
1/4 tsp fresh ground black pepper
1 pkg Ranch mix

In a medium bowl, mash avocados with for or potato masher until chunky. Add onion, cilantro, bell pepper, and chile. In a small bowl, combine lime juice, black pepper, and ranch envelope. Add to avocado mixture. Stir gently. Transfer to serving bowl and place plastic wrap directly on surface, pressing to eliminate air pockets (to help keep guacamole from turning brown). Serve at room temp with tortilla chips or vegetable sticks. Can be prepared up to 1 day in advance. Refrigerate until 30 minutes before serving. Keep covered until ready.

Crunchy Chocolate Peanut Stix

Ingredients
about 75 rectangular buttery crackers (Keebler Club)
1/2 cup unsalted butter
1/2 cup milk
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups graham crackers, finely crushed
1 1/4 cups chocolate chips
1 cut peanut butter chips

Line a 13x9x2 baking pan with nonstick foil, leaving a few extra inches on each side. Line bottom with crackers.

In a medium saucepan, melt unsalted butter over medium-high heat. Add milk, light brown sugar, and granulated sugar. Bring to a simmer and gradually stir in crushed graham crackers. Simmer, stirring frequently, for 5 minutes. Pour 1 cup of the mixture over the crackers and spread evenly. Place another layer of crackers in pan and spread remaining cup of sugar mixture over the crackers. Top with another layer of crackers.

Place chocolate chips and peanut butter chips in a medium bowl over a small amount of simmering water in a medium saucepan over low heat. Stir until smooth. Spread evenly over top layer of crackers.

Refrigerate for at least 1 hour until set. Carefully lift out of pan and place on a cutting board. Cut into 1"x4" bars with a serrated knife.