Jalapeño Cream Cheese Dip
This is by far my most demanded recipe, which in all honesty, isn't even my own. Shoutout to my sister-in-law, Nicole for this beautiful creation. This flavorful dip only involves five simple ingredients, but wow are they powerful.
​
Serves 8-10
What You Need...
TWO 8oz Packages of Plain Cream Cheese
1 Cup of Helman's Mayo (and no, other mayos don't work as well...I've tried)
ONE 4oz Can of Diced Green Chilies (Latin Isle of Grocery)
4 oz Diced Jalapeños (From a Jar, Not Fresh)
Frito Scoops (Family Sized, Trust Me)
How to Prepare...
Pre-heat Oven to 350 Degrees
Let Cream Cheese Sit at Room Temperature a Moment...This Lets it Soften, Which is Easier for Mixing
Add Soften Cream Cheese to Mixing Bowl Along with Jalapeños, Green Chilies, and Mayo
Mix Together Until You've Achieved a Soft, Creamy Texture and Add Mixture to Baking Dish
Sprinkle Parmesan onto Mixture
Place in Oven for 35 - 45 Minutes or until Parmesan is Bubbling with a Golden Brown Crunchy Texture
Let Sit 5 Minutes to Cool and Serve with Fritos
Olive Tapenade
Olives stepped out of the friendzone for me about 4 years ago...we've been in a romantic relationship ever since. I'm just sad I spent 20 years of my life without them.
​
Serves 10 - 12
What You Need...
1/2 Cup of Green Olives (Pitted)
1/2 Cup of Kalamata Olives (Pitted)
1 Tsp Anchovy Paste (Optional)...
Yes, I know it sounds gross, but its delicious and adds amazing saltiness
1 Clove of Garlic, Smashed
Crackers or Toast, for Serving
How To Prepare...
In a Food Processor, Combine Green and Kalamata Olive
Add Anchovy if Using, Oregano, Garlic, and Lemon Juice
Stop to Scrape Down the Sides as Needed (ew, I hate the word scrape, but its true)
Drizzle Olive Oil While Pulsing
Move Mixture into Serving Dish
Place Mixture on top of Toast/Crackers or Dip into Mixture
Crock Pot Spinach Artichoke Dip
I LOVE this recipe because it serves such a large crowd and is so easy to make. Hey, the crockpot does all the work for ya anyway.
​
Serves 10 - 12
What You Need...
14 oz Can of Artichoke Hearts (Chopped and Drained)
14 oz Can of Artichoke Hearts (Chopped and Drained)
8 oz Cream Cheese (Cut into 1-inch Cubes)
1 Cup Plain Sour Cream or Greek Yogurt
1/2 Cup Grated Parmesan Cheese
1/3 Cup Chopped White Onion
Toast, Crackers, Pita Chips, Bread, Whatever ya Want!
How To Prepare...
Combine all Ingredients in a Mixing bowl and Stir until Evenly Combined
Spray Slow Cooker with Cooking Spray
Add Mixture to Slow Cooker
Cook on LOW for 3 - 4 Hours or HIGH for 2 Hours
Stir Dip and Transfer to Bowl or Keep in Crock Pot
Stir Dip and Transfer to Bowl or Keep in Slow Cooker to Keep Warm
Enjoy with Chip of your Choice, I Prefer Pita Chips!
Feta Avocado Dip
Looks like guacamole, tastes like heaven...and as Forrest Gump would say, "Thats all I've got to say about that".
​
Serves 8 - 10
What You Need...
1 Bunch of Cilantro, Chopped
1 Fresh Jalapeño (If you like Spice), Diced and De-seeded
How To Prepare...
Dice/Chop the Onion, Cucumber, Avocados, Jalapeño and Cilantro
Mix Items Together, but not too much to make Mixture Creamy, you'll want it Chunky (Hate the Word Chunky, too)
Add Lime Juice, Salt, Pepper and Feta
Enjoy with Tortilla Chips!
Redneck Caviar
Don't judge a book by its cover...this may not be the prettiest dish, but man, is it my families favorite. This is my moms original recipe and is in high demand every holiday season
​
Serves 8 - 10
What You Need...
2 Cans of Black Eyed Peas, Drained
1 Case of Cherry/Grape Tomatoes, Cut into Halves
1 Bunch of Green Onions, Chopped
1 Bunch of Cilantro, Chopped
Frito Scoops (Family Sized Everytime...)
How To Prepare...
Cut/Chop ALL your Ingredients as listed
Combine Black Eyed Peas Tomatoes, Onion, Cilantro, Salt and Pepper into Mixing Bowl
Add Equal Parts Balsamic Vinegar and Glaze Until Ingredients are mostly Submursed
Stir All Ingredients Together and Serve with Frito Scoops
P.S. This Recipe is Served Best After Sitting in Fridge for an Hour +
​
P.S.S. If there is any Left, this Recipe is Better the day After
Fried Pickles
These bad boys take the crown of fried foods for me. Praise the good Lord I live in the South, because we know how to fry pickles right.
​
Serves 4 - 6
What You Need...
1 Jar of Dill or Bread and Butter Pickles (I Use Dill)
1/2 Cup of All Purpose Flour
1 Tsp Seafood Seasoning (Such as Old Bay)
How To Prepare...
Drain Pickle Juice from Jar and Pour Pickles into a Shallow Mixing Dish
Coat Pickles in Buttermilk (With a Pinch of Salt and Pepper)
In a Large Ziplock Bag, Combine Flour, Cornmeal, Seafood Seasoning and Cajun Seasoning
After Pickles Have Soaked In Buttermilk Evenly, Distributed Coated Pickles to Ziplock Bag (In Small Groups)
In a Medium Deep Pan, Heat 4 Cups of Oil (You Can Tell if the Oil is Ready by Dropping Crumbs of Cornmeal in the Oil. If Cornmeal Crisps, Oil is Heated Enough).
In Small Batches, Fry Pickles for 2 - 3 Minutes, Flipping Once
Transfer Pickles to Paper towel to Drain
Let Cool for 5 Minutes and Serve with Ranch
Pimento Cheese
Great on crackers, chips, hotdogs, burgers or with your finger. Shoutout to my girl, Kenzie Hobbs, for this salivating dip.
​
Serves 10 - 12
What You Need...
4 oz Jar of Pimentos (Diced and Drained)
1/2 Block of Cream Cheese, Room Temperature
1 1/2 Tbsp Worcestershire
1 1/2 Tbsp Franks Red Hot
4 Cups of Shredded Cracker Barrel Extra Sharp Cheddar
Balsamic Triscuits for Serving, My Friend Wick's Favs
How To Prepare...
Process the First 7 Ingredients in a Food Processor Until Smooth
Add Cheese and Pulse Until Smooth
Season with Salt and Pepper
Serve on Whatever and Enjoy!