TWO 8oz Packages of Plain Cream Cheese 

1.

1 Cup of Helman's Mayo (and no, other mayos don't work as well...I've tried)

2.

ONE 4oz Can of Diced Green Chilies (Latin Isle of Grocery)

3.

4 oz Diced Jalapeños (From a Jar, Not Fresh)

4.

1 Cup of Parmesan Cheese

5.

Frito Scoops (Family Sized, Trust Me) 

6.

Pre-heat Oven to 350 Degrees

1.

Let Cream Cheese Sit at Room Temperature a Moment...This Lets it Soften, Which is Easier for Mixing

2.

Add Soften Cream Cheese to Mixing Bowl Along with Jalapeños, Green Chilies, and Mayo

3.

Mix Together Until You've Achieved a Soft, Creamy Texture and Add Mixture to Baking Dish

4.

Sprinkle Parmesan onto Mixture  

5.

Place in Oven for 35 - 45 Minutes or until Parmesan is Bubbling with a Golden Brown Crunchy Texture

6.

Let Sit 5 Minutes to Cool and Serve with Fritos 

7.

1/2 Cup of Green Olives (Pitted)

1.

1/2 Cup of Kalamata Olives (Pitted)

2.

1 Tsp Anchovy Paste (Optional)...

Yes, I know it sounds gross, but its delicious and adds amazing saltiness

3.

1/2 Tsp Dried Oregano

4.

1 Clove of Garlic, Smashed

5.

2 Tbsp of Olive Oil

6.

1 Lemon, Juiced

7.

Crackers or Toast, for Serving 

8.

In a Food Processor, Combine Green and Kalamata Olive

1.

Add Anchovy if Using, Oregano, Garlic, and Lemon Juice

2.

Pulse in Food Processor

3.

Stop to Scrape Down the Sides as Needed (ew, I hate the word scrape, but its true)

4.

Drizzle Olive Oil While Pulsing

5.

Move Mixture into Serving Dish

6.

Place Mixture on top of Toast/Crackers or Dip into Mixture

7.

14 oz Can of Artichoke Hearts (Chopped and Drained)

1.

14 oz Can of Artichoke Hearts (Chopped and Drained)

1.

8 oz Cream Cheese (Cut into 1-inch Cubes)

2.

1 Cup Plain Sour Cream or Greek Yogurt 

3.

1 Cup Mozzarella Cheese

4.

1/2 Cup Grated Parmesan Cheese

5.

1/3 Cup Chopped White Onion

6.

4 Cloves of Garlic 

7.

1/2 Tsp. Pepper

8.

Toast, Crackers, Pita Chips, Bread, Whatever ya Want!

10.

Combine all Ingredients in a Mixing bowl and Stir until Evenly Combined

1.

Spray Slow Cooker with Cooking Spray

2.

Add Mixture to Slow Cooker

3.

Cook on LOW for 3 - 4 Hours or HIGH for 2 Hours

4.

Stir Dip and Transfer to Bowl or Keep in Crock Pot

5.

Stir Dip and Transfer to Bowl or Keep in Slow Cooker to Keep Warm 

6.

Enjoy with Chip of your Choice, I Prefer Pita Chips!

7.

1 Diced Red Onion

1.

1 Diced English Cucumber

2.

2 Diced Avocados

3.

1 Package of Feta

4.

2 Limes, Juiced

5.

1 Bunch of Cilantro, Chopped

6.

1/2 Tbsp Salt and Pepper

7.

1 Fresh Jalapeño (If you like Spice), Diced and De-seeded 

8.

Tortilla Chips

9.

Dice/Chop the Onion, Cucumber, Avocados, Jalapeño and Cilantro  

1.

Add to Mixing Bowl

2.

Mix Items Together, but not too much to make Mixture Creamy, you'll want it Chunky (Hate the Word Chunky, too)

3.

Add Lime Juice, Salt, Pepper and Feta

4.

Enjoy with Tortilla Chips!

5.

2 Cans of Black Eyed Peas, Drained

1.

1 Case of Cherry/Grape Tomatoes, Cut into Halves

2.

1 Bunch of Green Onions, Chopped

3.

1 Bunch of Cilantro, Chopped

4.

2 Tbsp Salt

5.

1/4 Cup of Sugar

6.

Balsamic Vinegar

7.

Balsamic Glaze

8.

Frito Scoops (Family Sized Everytime...)

9.

Cut/Chop ALL your Ingredients as listed

1.

Combine Black Eyed Peas Tomatoes, Onion, Cilantro, Salt and Pepper into Mixing Bowl

2.

Add Equal Parts Balsamic Vinegar and Glaze Until Ingredients are mostly Submursed

3.

Stir All Ingredients Together and Serve with Frito Scoops

4.

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

5.

1 Jar of Dill or Bread and Butter Pickles (I Use Dill)

1.

1/2 Cup of Buttermilk

2.

1 1/2 Cups of Cornmeal 

3.

1/2 Cup of All Purpose Flour

4.

1 Tsp Seafood Seasoning (Such as Old Bay)

5.

1/2 Tsp Cajun Seasoning

6.

Vegetable or Canola Oil

7.

Ranch Dressing

8.

Drain Pickle Juice from Jar and Pour Pickles into a Shallow Mixing Dish

1.

Coat Pickles in Buttermilk (With a Pinch of Salt and Pepper)

2.

In a Large Ziplock Bag, Combine Flour, Cornmeal, Seafood Seasoning and Cajun Seasoning

3.

After Pickles Have Soaked In Buttermilk Evenly, Distributed Coated Pickles to Ziplock Bag (In Small Groups) 

4.

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).

5.

In Small Batches, Fry Pickles for 2 - 3 Minutes, Flipping Once

6.

Transfer Pickles to Paper towel to Drain 

7.

Let Cool for 5 Minutes and Serve with Ranch

8.

4 oz Jar of Pimentos (Diced and Drained)

1.

1/4 Cup of Helmans Mayo

2.

1/2 Block of Cream Cheese, Room Temperature

3.

1 Minced Clove of Garlic

4.

1 1/2 Tbsp Worcestershire

5.

1 1/2 Tbsp Franks Red Hot

6.

1/4 Tbsp Cayenne Pepper

7.

4 Cups of Shredded Cracker Barrel Extra Sharp Cheddar

8.

1/2 Tbsp of Kosher Salt

9.

Balsamic Triscuits for Serving, My Friend Wick's Favs

10.

Process the First 7 Ingredients in a Food Processor Until Smooth

1.

Add Cheese and Pulse Until Smooth

2.

Season with Salt and Pepper

3.

Serve on Whatever and Enjoy!

4.