Hot Crab Dip

I made this last night for a dinner party and it was a HUGE hit.  Gone in seconds!  I went to the local chinese restaurant and had them fry me won ton strips almost like chips and walked out with 2 big bags for $4!! Yes you heard me right, four dollars!  This was significantly cheaper than me making my own (which you could very well do, and would probably be healthier)

8 oz cream cheese softened
1 cup sour cream
4 Tbsp mayo
4 Tbsp butter, softened
1 bunch green onions, chopped
1 Tbsp diced jalapenos (I think I added more than that just because I like things spicy)
1 tsp seasoned salt (you could also use Old Bay)
cracked pepper to taste
dash of hot sauce
1/2 tsp Paprika
2 (6 oz) cans white crab, drained
1 cup mozzarella cheese

Blend first 4 ingredients until smooth, add salt, paprika, pepper, and hot sauce.  Blend.  Stir in the rest of the ingredients and bake @ 325 for 30 min.  I also added a little parmesan cheese and put more mozzarella cheese on top for the last 5 minutes of baking.  Tasted very much like crab rangoon if you're a fan of it like me, yum yum yum!

Taco Dip

This can be used as an appetizer, but we often have it as a main course when I'm too busy (or too lazy) to make a full meal.


Taco Dip
1 can refried beans
1lb ground beef (can substitute turkey)
1 package taco seasoning
1 can sliced olives
1/2 jar salsa
1/2 large tub of sour cream
Lots of shredded cheese
Serve with tortilla chips

Brown ground beef (I use turkey), then add taco seasoning and simmer.




Layer ingredients, starting with refried beans.





Followed by taco simmered ground beef yumminess.


Add some olives.



Spread the salsa.



Don't skimp with the sour cream!


Add the cheese, please.

Refrigerate for about 30 minutes before serving- if you can wait that long.

Jalapeno Popper Dip

This dip is great for parties and family gatherings.  I have officially been nominated to bring this to everything for the rest of my life.  We even served it at our wedding!  It truly does taste like the jalapeno poppers that have cream cheese filling.

1 packages softened cream cheese
1 cup mayo
1 (4 oz) can diced green chiles (drained)
1 (4 oz) can diced jalapenos (drained)
3/4 cup parmesan cheese

Stir together cream cheese and mayonnaise in a bowl until smooth.  (I use a hand mixer)  Stir in the green chiles and jalapeno peppers.  Stir in parmesan cheese or you can save some for topping.  Place in a small baking dish.  Bake at 375 for about 30 minutes.

This can be served with tortilla chips but I prefer to serve it with toasted slices of French bread

Cucumber Dip

1 whole Cucumber, peeled and diced
1 package cream cheese (use the full fat, otherwise it's not as good)
1 cup sour cream
3 Tablespoons lemon juice
1 Tablespoon Dill (I'm guesstimating on this because I really just do it to taste, but I use a lot)
Salt

After peeling and dicing cucumber, sprinkle generously with salt, let sit for about 5 minutes. Mix all other ingredients together until smooth. Fold in cucumber. Serve with Pita Chips!

Mexican Dip

This deliciousness is courtesy of Blake's Grandma Laura. The sour cream is courtesy of me.

Mexican Dip
1Package softened cream cheese (pop that sucker in the microwave for about 15 sec)
1 packet taco seasoning
1/2 jar salsa
1 can mexicali corn
A couple of dollups of sour cream
Cilantro to taste

Mix it all together and eat it with tortilla chips. This recipe can also be heated in the oven or microwave and eaten warm. Either way it's GOOOOD.

Stuffed Tomatoes

2 pints Cherry Tomatoes
1/2 lb Cooked Bacon
1/4 cup Chopped Parsley
1/2 cup Sour Cream
1/2 cup Miracle Whip
Salt

Cut top off tomatoes and scoop out the guts. Turn upside down for a few hours on top of paper towels to drain. Sprinkle inside with salt. Make a mixture (from here on out known as "the goodness") of crumbled bacon, sour cream, Miracle Whip, and parsley. Fill a ziplock bag with the goodness and cut a corner to allow piping. Put a dollop of the goodness inside each tomato. Refrigerated a few hours ahead of time to allow the flavors to mingle and then serve.