DIPSHOT CRABMEAT DIP • 1 (8 ounce) package cream cheese, softened Preheat oven to 350 degrees. Mix cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture
into a pie pan or shallow baking dish. Sprinkle almonds across top and bake forty-five minutes, or until bubbly and lightly
browned. SUPER SUNDAY CHIP AND DIP • 16 oz. can refried beans Preheat oven to 400. Combine refried beans and 1 t. chili powder, then spread in bottom of square or round dish. Combine
cream cheese, lime juice, chilies, garlic and remaining 1 T. chili powder and mix until smooth. Add onion, olives and 1 cup
of cheese, mix well. Spread over beans. Bake 20-25 minutes or until hot. Top with remaining olives, cheese and cilantro. BAKED TORTILLA CHIPS Cut a 7 inch flour tortilla into 8 wedges with pizza cutter. Arrange on cookie sheet. Lightly spray
with cooking oil. Sprinke with salt. Bake at 400 until lightly golden. MEXI-CORN DIP • 3 cans Mexicorn - drained Blend ingredients and chill before serving (minimum 2-3 hours). Serve with Frito Scoopers. Crawfish Dip • 2 sticks of butter or margarine Saute' your crawfish, parsley, onions and mushrooms in the margarine for five to ten minutes. Add the flour while stirring
and make a nice blond roux while the vegetables and crawfish continue cooking. After a few minutes of stirring, add the half
and half and stir well. Cook on low heat for about fifteen minutes. Serve on toasted pieces of French bread. Hot Artichoke Crabmeat Dip • 8 oz. cream cheese, softened Let's begin by combining our cream cheese, mayonnaise, and garlic in a medium size bowl and mixing well. To this, you'll
add your drained and chopped artichokes and crabmeat. Oh, I'm getting hungry just talking about it. Now, stir in your Parmesan
cheese and most of your green onions and add a teaspoon of lemon zest and black pepper. Spoon your mixture into a 9x9 baking
dish and bake for 25-30 minutes. For a festive touch, top with a little shredded Cheddar or Monterey Jack and sprinkle with
your chopped red bell pepper and remaining green onions. Fantastic Shrimp Dip •One 8 oz. pkg. cream cheese, softened Soften an 8-oz. pkg. cream cheese in the microwave for a few seconds and then stir in half of an 8 oz. carton of sour
cream. Mix this well. Add to this base one small can shrimp, drained, and one bunch of finely chopped green onions. Here's
the part that Debbie says requires some experience; add lemon juice, and ground red pepper to taste along with a sprinkle
of salt. Hot Seafood Bread Boat • 2 (8-oz. pkgs.) cream cheese, softened We'll start off by beating two eight-ounce pkgs until it's smooth. Next, into my mixing bowl, go two cups imitation
crab flakes with 1 tablespoon finely chopped green onions and a half-cup of prepared horseradish. Now, I'll stir in a dash
of hot sauce and a pinch of paprika. I've already hollowed out my round loaf of Hawaiian Bread, all that's left for me to
do is spoon my seafood spread here inside and sprinkle with these sliced almonds. Now, let's replace the top of the bread,
and bake in a 355 degree oven for thirty minutes or until it's heated through and through. You can serve this with your favorite
chip or dip with your reserved bread! Uh-umm, that's good eating! Too Tempting Tamale Dip •1 (16-ounce) can chili without beans We’ll begin by taking two fifteen ounce cans of tamales and chopping ‘em up in a mixing
bowl. (That’s if you don’t have any of Verna Hernandez’s home-made tamales. In that case, you might want
to use, oh…10 to 12 of those babies!) Next, we’ll stir in a sixteen ounce can of chili without beans, one eight
ounce jar of picante sauce, a bunch of chopped green onions and two cups of shredded sharp cheddar cheese. Have mercy…heat
through and through in a 350 degree oven, say about 30 minutes and serve with chips, Melba toast, wheat thins, French bread |
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By Y'all & Come Back Soon! |
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