Spinach Dip

My favorite appetizer that my mom makes is spinach dip. this is the recipe she follows and is the best!

• 1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
• 1 container (16 ounces) sour cream
• 1 box (10 ounces) frozen chopped spinach, thawed and well-drained
• 1 can (8 ounces) water chestnuts, rinsed, drained and chopped
• 1 round loaf French bread
• fresh vegetable sticks

Directions

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Steak and pepper fajitas

Every week we have a Mexican themed dinner. Instead of doing the normal ground beef tacos, I talked her in to spending a little more for steak.


 

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)

1 cup Pace® Picante Sauce

1 tablespoon vegetable oil

2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)

1 medium red onion, sliced

1 tablespoon chopped fresh cilantro leaves

8 (8-inch) flour tortillas, warmed

4 ounces shredded Cheddar cheese (about 1 cup)

• Lightly oil the grill rack and heat the grill to medium. Grill or broil the steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with 1/3 cup of the picante sauce.
• Heat the oil in a 10-inch skillet over medium heat. Add the peppers and the onion and cook until they're tender-crisp. Stir the remaining picante sauce and the cilantro in the skillet and heat to a boil.
• Slice the steak into thin strips and place down the center of each tortilla. Top with the pepper mixture and the cheese. Fold the tortilla around the filling. Serve with additional picante sauce.

These were mine! My family loves onions so i added some to my recipe.