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!!!
Showing posts with label Tailgate. Show all posts
Showing posts with label Tailgate. Show all posts
Saturday, September 28, 2013
Saturday, September 14, 2013
Sausage Balls - Tailgate Saturday
These are great no matter what the game time is Gameday Tip - Make them ahead of time and freeze. Thaw out the night before the game and bake and you will be set!
1 lb. bulk ground sausage
3 c. bisquick
16oz. cheddar cheese shredded
Mix all. Dough will be thick - might have to get your hands in there to mix for best results. Roll into balls. Bake at 400 for 10-12 minutes.
1 lb. bulk ground sausage
3 c. bisquick
16oz. cheddar cheese shredded
Mix all. Dough will be thick - might have to get your hands in there to mix for best results. Roll into balls. Bake at 400 for 10-12 minutes.
Saturday, September 7, 2013
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.
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.
Saturday, August 31, 2013
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 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.
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