Blueberry Salsa

Salsa Vinaigrette with Potato
1 Sun Dried Tomato - Chopped
1 Small Tomato - Diced
1 Green Onion - Chopped
1 Cubanelle Pepper - Diced
Blueberry Vinaigrette - to taste
Pinch Chile Powder
Salt and Pepper - to taste

Combine all ingredients together in small bowl and stir well.
Use salsa to top baked potato.  Makes 4-6 servings.

Blueberry Cheese Dip
2 (16 oz.) jars Blueberry Salsa
2 lbs Velveeta Cheese
1 (3oz.) pkg. Dried Blueberries
1 pkg. The Blueberry Store’s Blueberry Sausage

Remove the sausage from its casing and cut into small pieces; warm in a small frying pan.  In a crock pot; chop the Velveeta Cheese into large pieces and lay in the bottom of the crock pot.  As the Velveeta Cheese begins to melt add the salsa, sausage, and dried blueberries.  Continue stirring on low until all cheese is melted and dip is warmed to desired temperature. Serve with tortilla chips. Serves approximately 12.

Blueberry Bean Dip
1 can (16oz.) refried beans
1 tablespoon taco seasoning mix
1 cup sour cream
1 cup Blueberry Salsa
1 cup shredded lettuce
1 cup shredded cheese
½ cup dried or fresh blueberries

Mix beans and taco seasoning mix.  Spread onto bottom of a 9-inch pie plate.  Layer the remaining ingredients over bean mixture; cover.  Refrigerate several hours or until chilled.  Serve with tortilla chips or assorted crackers.