Recipe

Tex Mex Dip

When we lived in Osceola, Arkansas we attended the First Presbyterian Church and each Wednesday night we had a fellowship supper.  Each family brought a dish to share and we enjoyed each others company and broke bread together.  Sue Moody brought this one night and I just loved it.  She graciously shared her recipe with me over 20 years ago and I still make it often!

TEX-MEX DIP

INGREDIENTS

  • tablespoons lemon juice
  • 1teaspoon salt
  • 3 medium avocados
  • 1teaspoon pepper
  • cup sour cream
  • 1cup mayonnaise
  • (1 1/4 ounce) packet taco seasoning mix
  • 21 ounces commercially prepared bean dip (plain or jalapeno)
  • 1 cup green onion, chopped
  • 3 tomatoes, seeded and chopped
  • 7 ounces olives, chopped
  • 8 ounces sharp cheddar cheese, grated
  • tortilla chips

DIRECTIONS

Peel, pit and mash avocadoes in medium bowl.

Add lemon juice, salt and pepper.

In separate bowl, combine sour cream, mayonnaise, and taco seasoning.

To assemble, spread bean dip on a large, shallow platter.

Top with avocado mixture.

Put on sour cream and taco mixture.

Sprinkle wit chopped onions, tomatoes, and olives.

Cover with shredded cheese.

Recipe

Cool Treats for Summer

I am so punished behind how hot it is outside.  We have been having temps in the high 80’s lately and it’s just a little too much for this former Florida girl to handle.  I choose to cool off with some refreshing treats, of course.

I whipped up a batch of Cherry Limeade I found from Pioneer Woman.  It was good, but add more cherry juice and don’t let your limes just sit in the pitcher of limeade.  It makes it very bitter.  Can you guess how I discovered this?  *pucker*

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Bottoms up Cherry Limeade

From Ree Drummond, Pioneer Woman

INGREDIENTS

  • 3/4 cup lime juice
  • 1 cup sugar
  • 2 liters lime-flavored soda water, chilled
  • 1/2 cup maraschino cherry juice
  • 8 maraschino cherries, with stems
  • 8 lime slices

DIRECTIONS

In a bowl, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice.

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Is there any snack that says summer more than Guacamole?  I think not.  Fresh and fast, this is an awesome one:

 

Easy Guacamole photo EasyGuac_zps8dd5d1e5.jpg

Guacamole

Ingredients

  • 3 ripe Avocados, medium sized
  • 1 -2 jalapeno, seeded, stemmed and finely chopped
  • 1/2 medium white onion, diced
  • 4 tablespoons chopped cilantro
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 medium tomato, cored, seeded and diced

directions

Cut avocado in quarters, discard pit and peel. Place in mixing bowl and mash minimally with a potato masher. Add remaining ingredients. Mix just until combined. Serve immediately, or store in fridge with pit in bowl to prevent browning.

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Another treat that I equate with summer is Cream Cheese Olive Spread.  Make ahead and pull out with crackers for a cool creamy treat while you are sitting by the lake watching then sunset with a glass of wine.

Cream Cheese Olive for blog

Cream Cheese-Olive Spread

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup finely chopped pimiento-stuffed Spanish olives
  • 1 tablespoon mayonnaise
  • 1/2 cup chopped pecans
  • 1/4 cup chopped fresh chives

directions

Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.

Place pecans in a single layer in a shallow pan.  Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

Roll cream cheese log in chopped chives and toasted pecans just before serving.

 

 

Recipe

Bubblin’ Brown Artichoke Dip from Paula Deen, ya’ll

original

When I was in school at the University of Alabama, my husband and I lived down the street from the Capstone Inn restaurant that we’d walk to for lunch every now and then.  They had the most amazing artichoke dip I’ve ever had in my life, and served it with fresh-from-the-oven bread.  Since then, I’ve spent many years trying to recreate that awesome dip and this one comes as close as I’ve ever gotten.  Thanks, Paula!

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Bubblin’ Brown Artichoke and Cream Cheese Dip

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 3/4 cups grated parmesan cheese (about 7 ounces)
  • 1 (14 ounce) cans artichoke hearts, drained and coarsely chopped
  • 3 scallions, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 teaspoon hot sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • crackers, tortilla chips or crusty bread, for dipping

directions

1. Preheat the oven to 350°F.

2. Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 1 1/2 cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.

3. Scrape the mixture into a wide, shallow gratin or baking dish that’s pretty enough for serving and top with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.

Recipe

Spinach Artichoke Dip

Dips.  Is there anything better than a good hot, cheesy dip for your party?  Easy to whip up, and slap out on your sideboard with a sliced load of some yummy French bread from the bakery.  This one will make you friends.

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Spinach Artichoke Dip

Ingredients

  • 2 cups parmesan cheese
  • 1 (10 ounce) boxes frozen chopped spinach, thawed
  • 1 (14 ounce) cans artichoke hearts, drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced

directions

  1. Preheat oven to 375°F.

  2. Mix together Parmesan cheese, spinach, and artichoke hearts.

  3. Combine remaining ingredients and mix with spinach mixture.

  4. Bake for 20-30 minutes.

  5. Serve with crackers or toasted bread.

Recipe

Almost-Famous Spinach-Artichoke Dip

Almost-Famous Spinach-Artichoke Dip

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Our Christmas Eve tradition is to gather the family for a night of appetizers and punch. Our grandparents always cooked a large Christmas Dinner on this night, much like a Thanksgiving feast, which we had to suffer through (and the cleaning of the dishes!) before we were able to get to the much awaited gift exchange. My family developed this appetizer idea as a way to avoid the formality, just a grab and go while we get to the good stuff. This however, has morphed into fancier appetizers and complex desserts as we grew up and had children and realized the value of making them wait! It is excruciating for them, and thus, much fun for us. 🙂

This is from Food Network, and it is a dip, but I think of it almost as a fondue. It was runnier than I expected. The flavor was good, but I encourage you to spice it up to you taste!

Almost-Famous Spinach-Artichoke Dip

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INGREDIENTS

2 (10 ounce) bags spinach, stems removed
1 tablespoon unsalted butter
2 tablespoons minced onions
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded sharp white cheddar cheese
1/2 cup frozen artichoke heart, thawed, squeezed dry and roughly chopped
tortilla chips and salsa, for serving

DIRECTIONS

1. Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

2.Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

3. Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.