Dill Pickle Dip
16 ounces cream cheese, softened
8 dill pickles, finely chopped (use the mini food chopper)
2 tablespoons onions, finely chopped
2 tablespoons pickle juice (or more)
1 dash salt
1 teaspoon dried dill weed
Mix all ingredients well, and chill for at least one hour to allow all flavors to blend. This dip is phenomenal with ripple chips!
Blue Ribbon Beer and Bacon Cheese Dip
1 bunch green onions, chopped (4-6 stalks)
3 (8 ounce) packages cream cheese, softened
1 bottle Hormel bacon bits (NOT Baco’s)
1 (1 ounce) envelope ranch dressing mix
3 cups shredded sharp cheddar cheese
12 oz. bottle beer (I use Pabst Blue Ribbon)
In a medium bowl, beat cream cheese; add in beer and mix well. Stir in remaining ingredients (I use a hand mixer to make sure it's combined well).
Chill at least 4 hours or overnite to blend flavors.
Enjoy!!
Bacon Tomato Dip
1 cup sour cream
1/2 cup mayonnaise
8 ounces cream cheese, room temperature
1 cup shredded cheddar cheese
1/4 cup chopped onions
1 large tomatoes, seeded and diced
1 lb bacon, cooked crisp, cooled and drained
1/2 teaspoon garlic powder
black pepper, to taste
shredded lettuce ( to garnish) (optional)
In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
Crumble bacon into small pieces and add to mixture.
Add chopped tomato and stir well.
Garnish with shredded lettuce just before serving, if desired.
Serve with Townhouse crackers or Wheat Thins.
Also good served in a bread bowl with bread cubes to dip.
Larry’s Favorite Crab Dip
2 (8 oz.) packages cream cheese, softened
¼ cup mayonnaise
1 tablespoon garlic powder
Beat together and spread on a large platter.
1 bottle of seafood cocktail sauce
Spread over top of cream cheese mixture. You may not need all of the sauce.
1 package imitation crab, finely chopped
1 package tiny salad shrimp, thawed and rinsed
½ - 1 cup shredded cheddar cheese
Old Bay seasoning
Spread finely chopped imitation crab and the shrimp over top of sauce. Sprinkle on cheese and then sprinkle with a bit of Old Bay seasoning.
Refrigerate until serving time.
Larry’s Other Favorite Crab Dip
1 package imitation crab meat, finely chopped
1 package tiny salad shrimp, thawed and rinsed
1 cup shredded cheddar cheese
1 – 2 cups mayonnaise
1 (1 oz.) package Italian salad dressing mix
Mix chopped crab meat and shrimp with mayonnaise. Add just enough mayonnaise to make it spreadable but not “soupy”. Stir in cheddar cheese and dry Italian dressing. Refrigerate at least 4 hours to blend flavors.
Cowboy Beans
1 lb. ground beef
1 lb. bacon, chopped
1 cup onions, chopped
2 (15 ounce) cans pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can red beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup brown sugar, packed
1/2 cup cider vinegar
1 tablespoon molasses
2 teaspoons garlic powder
1/2 teaspoon ground mustard
In a large skillet, brown ground beef. Drain grease. Remove ground beef and put in crockpot. In same skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain.
In a 4-quart slow cooker, combine the beans and remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through.
Buffalo Chicken Dip
2 (8 oz.) packages cream cheese, softened
10 oz. bottle chunky blue cheese dressing
2 cups shredded cheddar-jack blend cheese
3 cups finely chopped, cooked chicken
12 oz. bottle Louisiana hot sauce (NOT Tabasco sauce)
Melt cream cheese and blue cheese dressing in medium microwave-safe bowl. Stir in shredded cheese and chopped, cooked chicken. Add hot sauce to taste--I only use about half the bottle.
Pour into crockpot sprayed with non-stick spray or use a crockpot liner and heat on low about an hour then turn to keep warm setting. Serve with crackers or celery sticks.
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