Cowboy Caviar

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Who doesn’t love a good dip? Now that football season has officially begun, dips are where all the action is at! Whip this up and grab a bag of tortilla chips and enjoy!

1/2 red onion, diced finely
1 bell pepper, chopped (I use yellow or orange)
1 small bunch green onions, chopped
1 tsp minced garlic
1 jalapeno pepper, finely diced
1/2 pint of cherry tomatoes, quartered
1-15 oz can black beans, drained and rinsed
1-15 oz can black-eyed peas, drained
1-11 oz can corn with jalapenos
1 avocado, diced
1/2 tsp black pepper
small bunch of cilantro, chopped

8-oz of your favorite zesty Italian dressing, I use the olive garden brand.

In a large bowl, toss all the ingredients together, pour the dressing over the top and stir. Store in the fridge until serving. Easy Peasy and not to mention, yum!!!

 

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Cheesy Goodness Bread

Ah, hot cheesy bread goodness, I imagine this is available in that most special place, Angels All-U-Can Eat, location?: Heaven, because why wouldn’t a slice of this not be there? Cheese makes me happy, it makes everyone around me happy (unless they have that poor unfortunate lactose allergy) I make this on a large loaf of french bread or one of those skinny baguettes, I try to imagine that there are less calories that way;)

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1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 cup mayo (yes, you read that right)
1/2 tsp Italian herb, crush it real good with your fingers
1/2 bunch green onions, sliced super thin (I cheat sometimes and grab one of the packages of chives, and use my kitchen shears to slice into tiny pieces, I use 1/3 of the package)
1 loaf good french bread, halved lengthwise
Parmesan cheese

Combine the first 5 ingredients together. Spread the mixture onto the bread and sprinkle generously with the parmesan cheese.
Place the bread halves onto a cookie sheet and bake ate 350 for 20-25 minutes, until bubbly. Remove from the oven and slice.  Now, try not to inhale 3 pieces before you get to the table with it!

Veggie Dip

So, confession time…..I love a good dip! I will eat veggies all day, as long as a yummy dip is involved. I am a dip-aholic. Is there a group meeting for this kind of problem?? Who doesn’t find joy picking up a carrot and dunking it in a dip that is super tasty??

1 cup sour cream
1 cup mayo
1 tsp dried onion
1 TBSP dried parsely
3 tsp beau monde
2 tsp dried dill weed

Mix all of this happiness together….Refrigerate and serve with veggies…or pita chips….or potato chips…

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Chipped Beef Dip

I will be the first to admit…..that this is not a super-duper-handsome-dip,…BUT…DANG! It’s super-duper-tasty….and Frito’s make it!…no lame crackers for this one! I recommend the larger of the corn chip family…more dip for the happy mouth!

8 oz cream cheese
2 TBS. milk
2 TBS. minced green onion
2 TBS. minced green pepper
2 packages deli select oven roasted cured beef, diced
1 1/2 tsp garlic salt
1 cup sour cream
1/2 tsp pepper

Mix all together and pour into greased shallow pan. Bake 20 minutes at 350 and inhale with fritos.

Donna B’s Fab Stuffed Mushrooms

2 heads of garlic (peeled of course)
1 cup heavy cream
simmer together for 45 min.

whole mushrooms (obviously;)) (pop the stem out to fill them)

smoosh garlic cream up into a paste (it is a technical term….I looked it up..hehehe)

add the following together with the cream mixture

1 teaspoon salt
1 cup panko bread crumbs

brush mushroom caps with oil before filling, then fill with the creamy panko mixture.

Bake 350 degree oven 15-20 minutes until lightly browned…..then try not to eat them all in one sitting!!!

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Artichoke Dip

1 8oz pkg. cream cheese
1 7oz can diced green chilis (I like my dip with a big kick, if you don’t, use a 4oz can)
1 can artichoke hearts (non-marinated)
1 cup mayo
1 cup parm cheese

Chop artichoke hearts and combine all ingredients in a saucepan. Cook over medium heat until cheese is melted. Serve with bread or crackers.

Garlic Artichoke Dip

2 – 14 oz cans artichoke hearts, drained and chopped
1 cup shredded colby-jack cheese
1 cup parm cheese
2 tsp minced garlic
1 tsp dried thyme
1 3/4 cups mayo

Paprika

Combine all ingredients except paprika and stir well, put mixture into non- metal 9×13 pan. Sprinkle with paprika and bake at 350 for 15 minutes. Serve with garlic toasts (crostini).