Today’s Krazy in the Kitchen is inspired by these hot printable coupons:
$1.00/1 (IE) Wheat Thins (
$1.00/1 (FF) Wheat Thins (
$1.00/1 (IE) – Wheat Thins Flatbread – (
$1.00/1 (FF) – Wheat Thins Flatbread – (

There’s no comfort food like crackers and dip!  Here are Heather’s spinach dip and cheese ball recipes and my 7-layer dip and guacamole!  Hope you enjoy!  I know you all have great dip recipes.  Please share!


1 pkg light cream cheese
1/4 c mayo
1/4 c parmesan cheese
1/4 c romano cheese
1 cove garlic finely minced
1/2 tsp basil
1/4 tsp garlic salt
14 oz can artichoke hearts, drained and coarsely chopped
1/2 c frozen spinach, chopped
1/4 c mazzarella cheese, shredded

Allow cream cheese to come to room temperature. Cream together cream cheese, mayo, parmesan and romano cheese, garlic, basil,  and garlic salt.  Mix well.  Add the artichoke hearts and spinach (after draining well), and mix until blended.  Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 for 25 minutes or until top is browned.


Mash 2 pitted and peeled avocados with fork.  Stir 1 T grated onion, 1 T lemon juice, ½ tsp salt and ¼ t chili powder.  Spread

1/3 c. mayonnaise over mixture, sealing to edges of bowl; chill.  At serving time, blend mayonnaise into mixture.  Makes ½ cup.






In 9×13 pan layer:
Refried beans (1 large can or about 2 c dry beans, cooked & mashed)
1 bunch green onions, chopped
Guacamole (2 avocados worth)
Thousand island dressing (~2 cups)
Sour cream (1 pt) into which 1 pkg taco seasoning has been stirred
Grated cheese
Diced tomatoes
Sliced black olives


8 oz pkg cream cheese

2 cup cheddar cheese (room temp)

2 tbsp Butter
1 tsbp milk
Green Onion, chopped

Nuts, optional

Mix all together except nuts, form into a ball and chill for 4-24 hours.  Roll in chopped nuts after shaped and serve.