Recipes

[NoelSeven]

On 12/30/2014 drizzellla said:

I have tried both the Buffalo Chicken Dip and the Pepper Jelly (Harry & David version). They were both VERY GOOD!

ITA, I used the same pepper jelly.

[orange]

On 12/30/2014 StaciesMom said:

Buffalo Chicken Dip

2 cans (12.5 oz each) canned chicken breast (drained)

1 cup Frank's Red Hot

2 bars (8 oz each) cream cheese

1 cup ranch salad dressing

8 oz cheddar cheese, shredded

Put the drained chicken and the Red Hot in a pan & warm over medium heat. Add cream cheese, ranch, & cheddar cheese. Cook until cheese is melted. Can make in crock pot also.

Serve warm with tortilla chips

I made this for the holiday season to rave reviews! It was my first time making it but everyone loved it! I heated everything together in a sauce pan then transferred to a mini crock pot for the party. Even folks who don't like buffalo WINGS loved this one!

[Black Cat Back]

Horseradish Dip (great with veggies)

2 cups mayonaise (or Miracle Whip)

2 teaspoons white horseradish (to taste - you might like it hotter)

Garlic powder (to taste)

Paprika (for color

Mix all together and add more of each ingredient to your taste. Great for dipping all kinds of veggies.

[OkeyDokey]

Captain Rodney's dip. It's a warm dip and absolutely yummy. Very easy to make. Also, buffalo chicken dip is fabulous.

[DiAnne]

SHITAKE MUSHROOM SPREAD

4 T unsalted butter
2 large clove garlic, minced
2 large shallots, finely chopped
1/2 pound shiitake mushrooms, cleaned, stemmed and diced
2 T tamari or soy sauce
8 ounces cream cheese, softened
3 T chopped chives
Hot red-pepper sauce to taste

Melt butter in large pan over medium heat. Add garlic and shallots. Saute stirring 2-3 minutes. Add shiitakes and saute stirring often until tender, about 10 minutes.

Stir in tamari or soy sauce and cook until evaporated (about 1 minute). Remove from heat and cool.

Scrape shiitakes into bowl. Add the cream cheese and mix until evenly distributed (wooden spoon works well). Mix in chives. Season with hot sauce if desired. Serve immediately or cover and refrigerate until needed. Return to room temperature and serve with crackers.

[4birds]

Wow, thanks to all. I just need to pick one. thanks again

[Lynneuk]

Google roasted corn dip...I don't have the recipe handy right now but it is delicious and something a little different.

[Longtallsally]

Louisiana's Texas Caviar 1 bunch of ciliantro chopped fine 1/3 purple onion chopped fine 1c kraft zesty italian dressing 2 cans blackeye peas 1 can black beans 1 can whole kernal corn 1 can diced tomatoes Makes a large 5quart pyrex dish full. Marinate in fridge for about 1-2 hours for the best flavors. 25 1/3 cup servings. Number of Servings: 25

[Beebee2]

If Mexican flavors are appropriate, this is a delicious dip with white corn chips or other tortilla chips. It's another one of those recipes that's been around a long time. I've been making it for 30 years and it's always a big hit.

Gringo Gulch Dip or Air Force “Garbage Dip”

1 small can chopped green chilies
1 small can pitted black olives
14.5-oz can tomatoes
4 green onions
3 T olive oil
1 1/2 T wine vinegar
1 t garlic salt
pepper

Drain and chop chilies, black olives, tomatoes, and green onions. Combine olive oil, vinegar, garlic salt and pepper. Add liquid to vegetables; mix well. Chill and serve with Doritos, white corn tortilla chips, or plain tortilla chips. Makes 3-4 cups.

Does not keep well; do not chill too long; olive oil becomes cloudy.

[bells4me]

Crack Dip (I just finished making this for tomorrow night).

16 oz sour cream

1 oz dry ranch mix

1 c. sharp cheddar

3 oz REAL bacon bits

Make 24 hrs ahead. It will disappear in minutes.