Black Eyed Pea Dip

Black Eyed Pea Dip

1 can (14-ounce) Can Black-eyed Peas

1/4 whole Onion, Chopped Fine

1/4 cup Sour Cream

8 slices Jarred Jalapenos

1 cup Grated Sharp Cheddar Cheese

3 Tablespoons Salsa

Hot Sauce, to taste

Salt And Black Pepper To Taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.  Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.  Serve with tortilla chips!

Cowboy Corn Dip

Cowboy Corn Dip

3 cans sweet corn with diced peppers, drained (also called Fiesta corn...11 oz each)

1 can chopped green chilies (7 oz)

1 can chopped jalapeno peppers, drained (6 oz)

1/2 cup green onions, chopped

1 cup mayonnaise

1 cup sour cream

1 teaspoon pepper

1/2 teaspoon garlic powder

1 package shredded sharp cheddar cheese (16 oz)

2-3 bags of Frito Scoops

In a LARGE bowl, mix all ingredients except for the chips.  Cover and chill two hours to overnight. Serve with your favorite chips Frito scoops or your favorite tortilla chips.

Neiman Marcus Dip

Neiman Marcus Dip

5 - 6 green onions

 8 oz. cheddar cheese, shredded

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits

1 pkg. slivered almonds

Chop the green onions.  Shred the cheddar cheese.  Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.  Chill for a couple hours.  Serve with Ritz crackers or corn chips.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 15 oz can of white beans, drained and rinsed

1 small jar of roasted red pepper, coarsely chopped

2 cloves of garlic, chopped

1 lemon, zest and juice

1 tablespoon olive oil

1 teaspoon dried oregano

salt & pepper to taste

Add everything to the food processor and puree until smooth. Add more olive oil (or water) to thin to desired consistency.

Taco Chip Dip

Taco Chip Dip

1 lb ground beef

1 packet taco seasoning (I like McCormick Original)

1 can refried beans

1 jar salsa

2 c shredded cheddar cheese

sour cream

tortilla chips

Brown the ground beef. Drain excess fat. Add taco seasoning packet to hamburger. In a 9x13 baking pan spread out the refried beans as the bottom layer. Add the seasoned hamburger as the second layer. Pour a layer of salsa over the hamburger, then top with the shredded cheese. Bake uncovered at 350 degrees until cheese is melted and dip is bubbling. Serve hot with sour cream and tortilla chips.

My Big Fat Greek Layered Dip

My Big Fat Greek Layered Dip

1 10-oz. container of hummus

1 12-oz. jar artichokes, drained and chopped

1 ½ cups tzatziki*

1 14-oz. can black olives, drained and quartered

½ English cucumber, chopped

1 5-oz. container feta cheese

2 roma tomatoes, seeded and diced

Using a small trifle dish or large glass pie plate, layer all ingredients in order listed (starting with hummus on the bottom and ending with tomatoes on the top).  Refrigerate until ready to serve.  Serve with pita crisps or fresh pita cut into wedges.  *you can buy tzatziki in most high-end grocery stores.  If you can’t find it there, stop by your favorite Greek restaurant or diner and ask to buy some.  If none of that works out for you, make your own like I did… 

Tzatziki

1 cup plain Greek yogurt

1 tablespoon fresh or ¾ teaspoon dried dill

2-3 cloves garlic, minced

½ teaspoon salt

½ cup seeded cucumber, minced

Drizzle of olive oil

Combine all ingredients and mix well.  Refrigerate until ready to serve.

Muffaletta Dip

Muffaletta Dip

1 cup Italian olive salad, drained

1 cup diced salami (about 4 oz.) $

1/4 cup grated Parmesan cheese $

1/4 cup chopped pepperoncini salad peppers             

1 (2 1/4-oz.) can sliced black olives, drained $

4 ounces provolone cheese, diced

1 celery rib, finely chopped $

1/2 red bell pepper, chopped

1 tablespoon olive oil

1/4 cup chopped fresh parsley

Serve with: French bread crostini.  Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

Crab Filled Crescent Wontons

Crab Filled Crescent Wontons

1-8 oz. tube crescent roll dough

3 oz. cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crabmeat, chopped

2 green onions, chopped

1/8- 1/4 teaspoon cayenne pepper

salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.  In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.  Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Greek Spinach Dip

Greek Spinach Dip

1 pkg. (10 oz.) fresh spinach, washed & dried and chopped

16 oz. non-fat plain Greek Yogurt

1 c. light Mayonnaise

1 pkg. Knorr Vegetable recipe mix

1 can (8 oz.) water chestnuts, drained & finely chopped, opt.

3 green onions, chopped, opt.

Combine all ingredients in medium bowl.  Chill for at least an hour.  Serve with your favorite dippers (vegetables, crackers or torn bread).  Makes 4 cups of dip.

Fiesta Dip

Fiesta Dip

8 oz. pkg. cream cheese, softened

16 oz. container sour cream

11 oz. can sweet yellow and white corn, drained

15 oz. can black beans, drained and rinsed

10 oz. can diced tomatoes with green chiles, drained

1 1/2 Tbl. salsa seasoning mix (I used taco seasoning)

2 c. shredded sharp Cheddar cheese

tortilla chips

In a large bowl, mix all ingredients.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.

Muffuletta Dip

Muffuletta Dip

one jar pickled mixed vegetables, 16 ounces, giardiniera

one package cream cheese, cut up, 8 ounces

1 cup shredded provolone cheese, 4 ounces

2 ounces cooked ham, finely chopped

1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped

two cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon crushed red pepper, optional

milk

thinly sliced salami

focaccia squares, toasted

Rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning and if desired crushed red pepper.  Cover and cook on low heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk, 2 to 3 tablespoons, to reach dipping consistency. Serve at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread.

Touchdown Dip

Touchdown Dip

16 oz sour cream

8 oz mexican blend shredded cheese

4 oz can chopped green chilies

1/2 small can chopped black olives, drained

1 pkg taco seasoning mix

diced tomatoes and sliced green onions for garnish

Place the sour cream, cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine.  Sprinkle with tomatoes and green onions and serve with tortilla chips or Frito chips.

Texas Hash

Texas Hash

	8 oz package cream cheese, softened
	16 oz container sour cream
	2 cans 16 oz each vegetarian fat-free refried beans
	1/2  pkg taco seasoning (you can use the whole package if you prefer)
	2 c shredded cheddar cheese
	2 c shredded pepper jack cheese

Pre-heat the oven to 350 degrees.  Mix together the cream cheese and sour cream. Stir in the refried beans and taco seasoning until well combined.  Spray a 9x13-inch baking pan with cooking spray. Spread bean mixture evenly over the bottom of the baking dish. Top with the shredded cheese. Bake for 25 to 30 minutes, or until cheese has melted and is beginning to brown. Serve with tortilla chips.