Mix together:
8 oz. cream cheese
1/2 cup mayo
1 cup grated Swiss cheese
2 tbsp green onion (optional)
Top with:
8 slices cooked bacon
1/2 cup crushed Ritz crackers.
Bake at 350 for 15-20 minutes.
Olivia Blanchard
Hot Bacon and Swiss Dip
Blue Cheese Ball
2 (8 oz) pkg cream cheese
1 (4 oz) pkg blue cheese
½ can black olives (chopped)
1 small jar pimentos (if desired)
Mix together, form into ball and chill. Roll ball in chopped nuts.
Jennifer Evangelista
Vidalia Onion Dip
I large Vidalia onion, coarsely chopped (about 2 1/2 cups)
2 cups blue plate mayo (not reduced or fat free)
2 cups sliced Swiss cheese
Combine ingredients and bake for 25-30 minutes in 325 degree oven until top is golden brown
Serve with Fritos.
Lisa Baldridge
Corn Dip
Ingredients:
2 11oz cans of Shoepeg corn
1 10oz can of Rotel
3 Green Onions
1 tsp Taco seasoning
¼ cup of Mayo
1 cup of Sour Cream
2 cups finely shredded cheese
Directions:
Drain the corn and the Rotel. Put is all in a bowl, in no particular order, and stir it around. Serve with Fritos Scoops.
Put it in the fridge for at least 4 hours.
Krystee Edwards
Hidden Valley Ranch Sausage Squares
Ingredients-
2 c. (1 lb.) crumbled sausage
1 ½ c. grated sharp cheddar cheese
1 ½ c. grated Monterey Jack Cheese
1 c. prepared Ranch salad dressing
1 can (2.25 oz) sliced black olives
½ c. chopped red pepper
1 pkg. fresh/ frozen won ton wrappers
Vegetable oil or Pam
Directions-
Preheat oven to 350°. Blot sausage dry with paper towel and combine with cheeses, salad dressing, olives, and red pepper. Cut won-ton wrappers into 4 smaller squares (1/4). Lightly stray mini muffin tin with Pam and press small wrapper square in each cup. Spray lightly with Pam. Bake 5 minutes until golden. Remove from oven and fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4-5 dozen
Shannon Williamson
Easy Salsa Dip
1 Block Cream Cheese (soften)
1 Med. Size jar of PACE Salsa Medium Heat
I small green can of Kraft Parmesan Cheese
Smooth Cream Cheese on bottom of serving dish or Pyrex. Pour bottle of Pace on top of cream cheese. Shake A LOT of parmesan to cover salsa. Bake 375 for 30-45 min until bubbly. Serve with Tostitos.
Cile Branch
Ham Rolls
3 packages small rectangular shaped rolls in tins
Cut lengthwise
Mix together:
1 cup butter
1 medium onion chopped
2 tablespoons poppy seeds
2 tablespoons mustard
2 tablespoons worcheshire sauce
Spread on both sides of sliced rolls
Add 1 lb chopped
4 cups cheese (mozzarella and cheddar)
Cover with foil and bake for 20 minutes on 350 degrees.
Sheril Walker
Garlicky Holy Guacomole
2 avocados
1 lemon, juiced
1 garlic clove, chopped
1 jalapeno, seeded/chopped fine
1 plum tomato, seeded/chopped fine
1/2 small yellow onion, chopped fine
1 teaspoon of that coarse kosher salt
Chips to dip with
CUT avocados in half around the pits, separate halves. Pop out the pit with a spoon then remove as much of the ‘meaty’ substance as possible without getting to the skin of the avocado. Discard skins. Mash the avocado substantially, but not too much. A chunky mashed potato consistency is what we’re looking for. Add all other ingredients (except chips) to the avocado, and mix.
Sonya Ferguson
Cucumber Toasties
Ingredients:
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles OR crackers
1 cucumber, sliced
Fresh Dill Weed
Directions:
1) In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
2) Spread a thin layer of the cream cheese mixture on a slice of bread/cracker, and top with a slice of cucumber. Sprinkle with dill.
Krystee Edwards
Hot Artichoke Dip
- 1 (about 6-oz) jar marinated artichoke hearts
- 2 Tbsp canned diced green chiles
- 1/4 cup mayonnaise
- 1 cup (about 4-oz) shredded cheddar cheese
Drain artichokes, reserving marinade; chop artichokes coarsely.
In a 2-or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise and cheese. Cover and heat until cheese is melted (45 minutes to an hour).
Stir gently to mix ingredients, then blend in 1/2 to 1 Tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency
Serve hot. Serve tortilla chips or baked flour tortilla triangles.
Makes about 1-1/2 cups (4 to 6 servings)
Kimberly Wright
