Cheese Dip/Ball

Sorry I haven't posted for a while.  I've been sort of hiding out... I've been dealing with vertigo for the last week and a half or so, preparing Sharing Times and a talk for church (I was  Big Mac's  speaking companion today for High Council Sunday) and haven't  had the time nor felt much like cooking. Besides, I really don't want to post recipes without pictures if I can help it...  so, if I didn't cook, well, there are no pictures! ***

However, I got hungry for something yummy and pulled out this recipe.  It is awesome!  I got it from my friend, L. Rothans, who shared  Steve's Kickin' Crackers  with me.  Thanks for another fantastic one, L . !!

Her original recipe is really good just as she gave it to me, I've made it that way so I can attest to it.  It's so easy and quick.  The longest part of the recipe is leaving the cream cheese out on the counter to soften!  This time, though, I added a little more garlic and onion powder than the last time, plus I added, oh maybe a 1/4 or 1/2 teaspoon of cayenne pepper and a sprinkling of crushed red pepper flakes just to kick it up a bit.  It goes perfectly, kicked up or not, with the Kickin' Crackers (pun intended!) or just about any other way you would want to eat it.  Oh yeah, and I actually drained my salsa because it was kinda watery, and added 2 heapin' tablespoons of the solids.  Then added in some of the drained-off fluid back in to get the consistency I was looking for.

Just to prove how good it is, Big Mac sat down with a plate of Steve's Kickin' Crackers (many more than shown!) and the bowl of dip, then proceeded to throw back a bunch of this combination of tasty delights!

So, here ya go... Enjoy! ... wait, maybe I'll go get some before I begin with the recipe.......

OK, I'm back.  Now for the recipe. :)

L. ROTHANS' CHEESE DIP/BALL

8 oz. softened cream cheese
1 T melted butter
2 T (or more) salsa
2 handfuls of shredded cheese
Onion & Garlic powder to taste
Opt. cayenne & red pepper flakes to taste

Whip all together.  Chill.  Serve.

If you don't chill, it's creamy and ready to eat, but letting it sit for a while does allow the flavors to mingle.... and we all know we like friendly flavors. (mingle, get it?! Oh well, guess I should leave the humor to the professionals...)     tee hee...   

*** BTW:  How do you feel about my posting recipes with no pictures?  Would you rather I post a recipe without pictures as opposed to getting no recipe at all, or would you rather know what the finished product looks like?  Give me your opinion, 'k?  Thanks!