Hot Corn Dip

2  cans (11oz)  mexicorn, drained
2  cans (4.5oz) chopped green chilies, drained
2  c. grated monterey jack cheese
3/4 c. grated parmesan cheese
1 c. mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.  Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

* Can also be prepared in a crockpot on low until all cheeses are melted, stirring occasionally.

Charleston Cheese Dip

1/2 c. mayonnaise
1  8oz package cream cheese, softened
1  c. grated sharp cheddar cheese
1/2  c. grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8  Ritz crackers, crushed
8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.  Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.  Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

 

Bacon Double Cheese Burger Dip

A hot cheesy baked dip with all of the flavors of a bacon double cheese burger.  What's not to like?!!

1/2 lb ground beef

6 strips bacon, cut into 1 inch pieces

1 small onion, diced

1 clove garlic, chopped (I cheat and use garlic salt)

4 oz. cream cheese, room temperature

1/2 c. sour cream

1/4 c. mayonnaise

1/2 c. mozzarella, shredded

1/2 c. cheddar cheese, shredded

1 tbs worcestershire sauce

2 tbs ketchup

Preheat oven to 350.  Cook the ground beef in a pan over medium heat, drain, set aside.  Cook the bacon in the pan until crispy, about 6-10 minutes, set aside, and drain all but a tablespoon of the grease.  Add the onion and saute until tender, about 5-7 minutes.  Add the garlic and saute about a minute.  Mix the ground beef, bacon, onions and garlic, and all remaining ingredients.  Pour it into a baking dish.  Bake about 20-30 minutes, until bubbly and golden.  Serve with baguette slices or tortilla chips.  You can also top with tomato slices and/or lettuce.

Hillbilly Salsa

I absolutely LOVE this recipe.  A coworker of mine made it once and I've been hooked ever since.  Thank you, Paula!  It makes a ton, so you might want to half it if you can.  Also needs to set overnight, so plan ahead!

2 cans black eyed peas (drained)
1 can black beans (drained)
1 can white corn (drained)
1 jar diced pimentos (drained)
1 can chick peas (drained)
1 can of rotel (you guessed it, drained!)
1 green bell pepper, chopped
1 red bell pepper, chopped
5 green onions, chopped
1 16oz bottle of zesty Italian dressing

Mix all ingredients together, refrigerate overnight.  Serve with tortilla chips.  My favorite chips are Tostitos with lime flavor. 

Beer Dip

Who likes cooking with beer?  This girl!

2 8oz tubs of cream cheese (softened)
1/3 c. of beer (or a little more)
1 pkg ranch dressing mix
2 c. shredded cheddar cheese

Drink can of beer until you have about half a can left ;)  Mix first ingredients until smooth.  Add cheese.  Serve with pretzels....and of course, more beer.

Easy Jalapeno Poppers

As you can tell, I will use crescent rolls to create just about anything!  This appetizer recipe is no different :)

1 can crescent rolls
1 8oz tub of cream cheese
2 fresh jalapenos, diced (don't touch your face or eyes!!)
Bacon, cooked and crumbled

Preheat oven to 350.  Roll out crescent rolls, cut each triangle in half to make 2 smaller triangles.  Add a spoonful of cream cheese, jalapeno, and bacon.  Roll up, closing all sides.  Bake 12-15 minutes until golden.  Serve with ranch dressing.