Blackberry Brandy Slush

9 c. water
1 3/4 c. sugar
1 12oz. frozen lemonade
1 12oz. frozen grape juice
1 pint blackberry brandy

Mix water and sugar together and bring to a boil; remove from heat and cool completely. Add remaining ingredients to cooled water and freeze overnight, stirring twice. Put in glass and add 7-up or Squirt.

Submitted by Leslie

Spinach Artichoke Dip (lower fat)

1 (10.5 oz) pkg frozen chopped spinach
1 can artichoke hearts, chopped
1 pkg. Hidden Valley ranch dip mix
12 oz. light sour cream
1/4 c. grated Parmesan cheese
2% shredded mozzarella cheese

Heat oven to 350. Drain and pat dry spinach. Combine spinach, chopped artichoke hearts, dip mix, sour cream and Parmesan. Sprinkle with mozzarella cheese until top is covered. Bake until cheese is melted and serve with corn chips.

Submitted by Leslie

Easy Guacamole

2 avocados, mashed
2-3 green chilies
1 1/2 tsp. lime juice
1/2 c. diced onion
2 fresh garlic cloves, pressed
1/2 tsp salt
a few dashes of Tabasco (optional)
pepper to taste (optional)
jalapenos, seeded (optional)
1 Roma tomato, diced for garnish

Combine all ingredients together. Chill overnight for best flavor. Before serving, top with diced tomato.

Submitted by Leslie

Creamy Mexican Fiesta

1 lb ground beef
1 can tomato soup (10 3/4oz)
1/2 cup salsa
1/2 cup sour cream
1/2 cup water
6 flour tortillas, cut into 1" pieces
1/2 cup shredded cheese

1. Cook beef in skillet until well browned, stirring to break up meat. Drain.
2. Stir in soup, salsa, sour cream, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Makes 4 servings.

Submitted by Becky