Pimiento Cheese Dip

Pimiento cheese is a southern staple. It has to be homemade - store bought does not count. AND it has to be made with real mayo.  I don't like to use real mayo in everyday use, but certain things require it and this is certainly one of them.  

6 oz. sharp cheddar cheese, shredded
6 oz. medium cheddar cheese, shredded
4 oz. monterey jack cheese, shredded
1 1/2 c. mayonnaise
5 oz. sliced green olives, drained
4 oz. pimientos,drained
1/4 t. garlic salt

Mix all.  Let set 3-4 hours before serving with crackers.

Loaded Baked Potato Dip - Tailgate Saturday

You won't believe how tasty and easy this dip is!  If you love a loaded baked potato, this dip is definitely for you.  Make it ahead of time to allow the flavors to mix together.


Loaded Potato Dip
1 16-oz container of sour cream (light is great for this)
2 c. shredded cheddar cheese
1 bunch of green onions, sliced
8 slices of bacon, cooked and crumbled.

Mix all together and serve with your favorite potato chips!!!

Caramel Apple Dip - Tailgate Saturday

Fall screams apples and what better way to eat apples than with a delicious dip!!  Caramel apples are such a fun treat, but messy and really most of us don't have time for that.  This sweet dip is a perfect for fall, football and fun!

Caramel Apple Dip

2 8-oz. packages of cream cheese, softened
1/2 c. packed brown sugar
1 16-oz. container of caramel dip (found in the produce section)
3 Heath candy bars, crushed
Apple Slices

In mixing bowl, combine cream cheese and brown sugar.  Spread evenly on serving dish.  Spoon caramel dip on top of cream cheese layer.  Top with crushed candy bars.  Serve with apple slices.  Refrigerate leftovers.  

Cream Cheese Bacon Spread - Tailgate Saturday

This quick and easy dip will have you out of the kitchen and cheering on your team in no time!

8-oz. cream cheese, softened
4 slices of bacon, cooked and crumbled
1 bunch of green onions, sliced
1/2 c. shredded swiss cheese

Mix all.  Roll into a ball.  Refrigerate 1 hour before serving.  Great on crackers.

Cheesy Black Eyed Pea Dip - Tailgate Saturday Recipe

This unique combo will be a new staple at your tailgate parties!  Try it - you won't be sorry!  Check back every Saturday during football season and we'll feature another yummy recipe for your tailgate!

Cheesy Black Eyed Pea Dip  
(from Beyond Cotton Country)
1 medium onion, finely diced
1 T. butter
1 can of black eyed peas, drained
1 can of artichoke hearts, drained and chopped
1 packet of Ranch Dressing mix
1/2 c. sour cream
1/2 c. mayo
2 T. parmesan cheese
1 C. shredded mozzerella

Preheat oven to 350.  

In small skillet, heat 1 T. of butter.  When melted, add in diced onion.  Saute until onion is tender.  Add onions to mixing bowl.  Add remaining ingredients and stir to combine.  Put mixture into baking dish.  Bake at 350 for 20-25 minutes until warm and bubbly.  Serve with tortilla chips.  

Cheesy Bean Dip

Since Cinco de Mayo is right around the corner and we tried a new dip - I wanted to share.

Cheesy Bean Dip

2 cans of Refried Beans (I had leftover pintos cooked and just pureed mine)
1 8 oz. cream cheese
1 8 oz. sour cream
1 taco seasoning packet (reduced sodium)
Mix all.  Spread into baking dish and top with Mexican Blend Cheese.  Bake at 350 for 20 minutes until heated through and cheese is melted. Serve with Tortilla chips.

Chip Dip

This comes from my JLMC's Cotton Country Cooking. It's been served at meetings and I have made it for gatherings. It's really good and really EASY! I did use light sour cream and mayo.

1 c. sour cream
1 c. mayo
1 1/4 t. dill
1 t. minced onion flakes
3 t. parsley, fresh or dried. I used dried.


Mix all. Let set at least 1 hour in the fridge. Serve with potato chips.

It would also be a good base for spinach dip....just add in 1 10-oz. package of frozen, chopped spinach that had been thawed and drained really well. I would increase the sour cream to 16 oz. if I made the spinach dip.

Salsa and Guacamole

A quick Salsa to enjoy. Restaurant Style!

Salsa
1 (28-0z.) can of whole peeled tomatoes, undrained
1 onion, chunked
2 jalapenos, seeded and cut into pieces
cilantro (put in how much you like)
1 t. minced garlic
1 t. salt

Put all into a food processor and process until desired texture. Chill.

An Even Easier one...

Guacamole
1 Ripe Avocado
3 T. of Salsa (using above recipe)
Salt

Mash avocado. Stir in salsa and salt. Mix well and refrigerate.

Santa Fe Cheesecake

Yum!

Santa Fe Cheesecake
adapted from Christmas Cooking 2007

2 T. butter
2 small white onions, chopped
3 (8-oz.) packages of cream cheese, softened
3 eggs
2 (10-oz) cans of Rotel tomatoes (I used mild, but use whatever flavor you like), drained
2 c. shredded cheddar
1 packet of taco seasoning mix
1 packet of Ranch dressing mix
1 med. can of yellow corn, drained
1 can of black beans, rinsed and drained

Tortilla chips

Preheat oven to 375.

Lightly grease a 10 inch springform pan. Set aside.

In a skillet, melt butter and saute onions until tender. Set aside.

In mixing bowl, beat cream cheese until creamy. Add eggs, beating until combined. Add cheddar cheese and beat until well mixed. Add seasoning packets.

Next stir in onions, tomatoes, corn and black beans. Pour mixture into springform pan.

Bake for 25 minutes at 375. Reduce heat to 350 and bake another 15-20 minutes.

Serve with tortilla chips.

Pimiento Cheese....

kicked up Southern Style!

Pecan-Pimiento Cheese Spread
adapted from Christmas at Home by Southern Living

1 1/2 c. mayo- (pimiento cheese tastes so much better with real mayo, but I used light)
1 4-oz. jar of chopped pimiento, drained
1 t. worcestershire sauce
1 T. finely grated onion
1/4 t. ground red pepper
8-oz medium cheddar, grated
8-oz sharp cheddar, grated
1/2 finely chopped pecans, toasted

Mix all and refrigerate.

I stuffed in celery and spread on crackers.

Fiesta Corn Dip

Fiesta Corn Dip

1 c. mayo
1 c. grated parmesan cheese
1 can of Fiesta Corn, drained
1 8oz package of Pepper Jack Cheese, grated


Mix all and Bake at 350 for 20 minutes or until heated through.
Serve with Fritos Scoops