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.

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.

BBQ Chicken Dip

BBQ Chicken Dip   

2 slices of bacon, cooked crisp and crumbled

2 cups of chopped, cooked chicken

Kosher salt and freshly cracked black pepper, to taste

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

1 (8 ounce) block of cream cheese, softened at room temperature

1 (3/4 ounce) packet of Hidden Valley Ranch Dressing and Dip Mix

1/4 cup of mayonnaise

1/2 cup of homemade or commercial barbecue sauce

1 cup of shredded cheddar cheese

1/2 cup of shredded Monterey Jack or Pepper Jack cheese

1 green onion, sliced, to garnish

Preheat oven to 350 F. Butter a deep dish pie plate or 8 x 8 inch baking pan; set aside. Cook bacon, crumble and set aside. Toss the chicken with the salt, pepper, onion powder, garlic powder and Cajun seasoning; set aside. In a medium sized bowl, cream the cream cheese, Ranch seasoning, 1/4 cup of mayonnaise and barbecue sauce until well blended. Mix the two cheeses together and add 1 cup to the dip; stir and fold in the chicken. Transfer to the prepared baking dish. Sprinkle the remaining cheese on top.  Bake, uncovered, at 350 degrees F for 20 minutes; garnish with chopped bacon and sliced green onion. Serve immediately on a warming tray with a side dish of mixed crackers, toast points, corn chips, Triscuit crackers, tortilla chips or your favorite dipper. Reheat in the microwave, if needed, to warm.

Mississippi Caviar

Mississippi Caviar
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 avocado, cut into 1/2-inch chunks
1 roma (plum) tomato, chopped - or more to taste
1 small red onion, chopped
3 tablespoons pickled jalapeno pepper rings, finely minced
1/2 cup Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste
In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.

Creamy Cucumber Spread

Creamy Cucumber Spread1 (8oz) cream cheese, softened
1/2 cup mayonnaise
1 tsp seasoned salt
1 cup seeded, chopped cucumbers
With mixer, beat cream cheese until creamy and add mayonnaise, seasoned salt and cucumber. Spread on crackers. (Captain's Wafers are the best!!!)

Pea Salad

Pea Salad1 or 2 cans of peas drained (your choice, depending how well you like peas)
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.

SHRIMP BALL

SHRIMP BALL8 oz cream cheese
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.

Enchilada Dip

Enchilada Dip1lb browned hamburger
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.

Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.

Artichoke Dip

Artichoke Dip14 oz can or jar of artichoke hearts, chopped fine
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.

Arkansas Caviar

Arkansas Caviar2 cans Jalapeno Black-eyed Peas
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.

Roasted Red Pepper Dip

Roasted Red Pepper Dip2 (8oz) blocks cream cheese, softened
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers

Italian Pasta Salad

Italian Pasta Salad1 lb Tri-Color Spiral Pasta, cooked, rinsed and drained
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.

BLT Dip

BLT Dip1 lb bacon, cooked and crumbled
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.

Cracker Salad

Cracker Salad1 sleeve saltine crackers
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.