Dips
I’m always looking for new dishes that I can take on the road with us in the Motorhome. This Taste of Home recipe is a hearty snack after a busy day. I made this on the grill but the oven directions are just as easy. I have made this a couple of times. The second time I made it I added diced onions and tomatoes but left off the french fried onions. Both ways were very good, no complaints and the plate was cleaned. This can also be made with either BBQ beef or BBQ pork. I made it with pork as that’s what my grocery store had, so use whatever you can find.
INGREDIENTS
- 1 8oz. Package of cream cheese, softened (I used whipped cream cheese)
- 1 15 Oz. Package of refrigerated fully cooked barbecue shredded beef or pork
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 3/4 cup French fried onions
- 1/2 cup diced tomatoes
- tortilla chips
DIRECTIONS
Spread cream cheese onto the bottom of a greased 9-inch pie plate (I used a tin pie plate for the grill). Spread the cooked beef or pork over the cream cheese layer. Sprinkle with the cheddar cheese, diced red onion, and tomatoes.
OVEN DIRECTIONS
Preheat oven to 350 degrees. Bake until heated through, about 15 minutes. Sprinkle with French fried onions and bake an additional 5 minutes. Serve with tortilla chips.
GRILL DIRECTIONS
Turn your grill onto the lowest heat setting. For my grill, it is about 300 degrees. All grills will be slightly different so do check often as to not burn the bottom. Place the pie tin on the grill, close the grill lid and let heat through about 10-15 minutes. Add the French fried onions and continue to cook about 5 more minutes with the grill lid down. Serve with tortilla chips.
Enjoy!
One of our favorite appetizers is spinach artichoke dip, but it’s not something I typically make at home. Our favorite dip we have had was made at Bully Hill Vineyard in NY. Although this version is good and so easy to make it’s not quite as good as Bully Hill, a good substitute for sure! This is great for tailgating or any party you may be having. I like to serve them with warm pita chips.
INGREDIENTS
4 garlic cloves
1 (10 ounces) package frozen chopped spinach, thawed and drained
1 (14 ounces) can of artichoke hearts, drained and chopped
1 (10 ounces) jar of Alfredo sauce
1 cup shredded mozzarella
1/3 cup grated parmesan
1/2 ( 8 ounces) package of cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees. Place garlic in a small baking dish, bake in the preheated oven for 30 minutes until soft. Remove from heat, when cool enough to touch, squeeze the garlic from the skins.
In a large bowl, mix all of the ingredients together to combine. Spray an 8 x 8-inch baking dish and pour the mixture into the baking dish and bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly. Serve warm.
Enjoy!
This simple side dish is so easy to put together and full of great flavor. This dish is best made the day before you want to eat it so it’s perfect for parties when you have so much to do. It’s also a reasonably healthy side dish. This is one of my husbands favorite side dishes. You can change out the chopped parsley for cilantro and if you want a little more heat, add a diced and seeded jalapeño. As you can see it’s easily adaptable to the flavors you like!
INGREDIENTS
1 pound Roma tomatoes, seeded and diced
1 can (15 ounce) black eyed peas, rinsed and drained
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup olive oil
2 Tablespoons granulated sugar
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt
Chopped parsley or cilantro to top
Tortilla chips for serving
Large Fritos for serving
DIRECTIONS
In a large bowl add the first 7 ingredients and mix. In a small bowl add the olive oil, sugar, chili powder and salt. Mix well and add to the vegetable mixture and stir to combine. Top with chopped parsley or cilantro. Refrigerate until ready to serve.
Enjoy!
This recipe comes from tablefortwoblog.com
Some like it HOT! This is very, very HOT! BUT…You can use jalepeno’s or any other milder pepper in place of the ghost pepper! My family likes heat. Robby likes it a little too much! My friend’s of ours grow an amazing garden and part of their garden is a variety of hot peppers. This includes ghost peppers! If you are not familiar with ghost peppers they are CRAZY HOT! I will tell you a story about Robby and a couple of his friends that happened a couple years ago. Robby and his friends got their hands on a ghost pepper (I have no idea where it came from) but it ended up becoming a dare on who was going to eat it ! Oh my! This all came about during a sleep over at MY house and after Jim and I went to bed. Well…needless to say the poor soul that lost the bet spent a portion of the night throwing up as it was so hot! Hmmmm….SORRY! Not a good way to start a post about food is it?! Well, what can I say…teenage boys! I still love them!
INGREDIENTS
2 ghost peppers (I took the seeds out)
4 tomatoes, seeded and chopped
handful of cilantro
6 cloves of garlic
1 onion
salt to taste
pepper to taste
juice of two limes
DIRECTIONS
Place all ingredients in a blender or food processor and pulse until you get your desired consistency.
Note: This gets hotter the longer it sits, you can add a 1/2 tsp. of sugar if needed!
Store in the refrigerator.
Enjoy,
So we have all seen the hot pepper jelly over the cream cheese. My version is just slightly different but I like it much better! This is a party pleaser that everyone just loves!
INGREDIENTS
1 container of whipped cream cheese
1 jar of Hot Pepper Jelly ( I used Howard’s brand)
DIRECTIONS
Mix both ingredients together and serve with your favorite crackers!
Enjoy,
