Starters
Carolina Caviar
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Not to be confused with pimento cheese, which can also be called Carolina caviar
Ingredients
- 1 15oz can black-eyed peas, drained and rinsed
- 1 15 oz can black beans
- 2 large tomatoes, seeded and diced
- 1 medium onion, diced
- 1 medium green bell pepper,diced
- 3 tbsp of minced garlic (about 8 cloves
- 1/2 cup of cilantro, chopped, or more - always more
- 2 tbsp of lemon juice
- 1 (7oz) package of dry Italian dressing mix.
- 1/2 cup extra-virgin olive oil
- 1/2 cup vinegar
- 1 tbsp of hot sauce
Directions
Drain the canned ingredients, mix it all up and chill for a day. Besides being used as part of a savory fried cake, the stuff works as a salad or a salsa - or puree it in the blender and with top with more chopped cilantro and serve it as a dip.
Josh’s Pizza Dip
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Blend
- 1 8-oz Package of Cream Cheese
- 1 Pint Sour Cream
Spread on bottom of deep dish pie pan
Top with
1 Jar Pizza Sauce
Add loads of shredded Mozzarella Cheese
Bake in a 350° oven for 25 minutes
50’s Cheese Dip
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Ingredients
- 2 Five Ounce jars of Old English Cheddar
(Remember this stuff?) - 8 Ounces Cream
- Cheese
- 1/4 Cup of Beer
- Bacon Bits
Mix together and serve with small Pumpernickel bread slices
Hot Cindy’s Hot Salsa
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1 Red Onion- 2 Jalapeño Peppers
- 4 Garlic Cloves
- 2 bunches fresh Cilantro
Process all in food processor
Add
- 1 large Can Rotel
- 1 can Del Monte Diced Tomatoes with green peppers (drained)
Process a tiny bit more, drain and serve.
Better the second day after flavors have blended.
Capri Court Shrimp Stuffed Jalapeño Peppers
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1 dozen medium to large raw shrimp- 1 dozen jalapeño peppers cut in half the long way and seeds removed.
- Small tub of whipped cream cheese
- Old Bay Seasoning
- 12 slices of bacon
Instructions
Mix the cream cheese with Old Bay (or your favorite seafood spices) to taste.
Fill each half of the jalapeño peppers with the cream cheese mix
Place a raw shrimp between the two halves and wrap the bundle with bacon
Secure with a toothpick
Place the peppers on the grill with a low fire and cook until bacon is done.
Watch carefully or else it’s "Burn Baby Burn."
I know this is a delicious recipe because Donna and Tom (Bayou Blue, Louisiana) made it for us. We have tried twice and managed to rescue a few from the flames each time... and they were great!
Actually, the ones on the right are already charcoal and the rest caught fire a few seconds later
Wogalley Buffalo Chicken Dip
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Chunk Two 8 oz. packages of cream cheese into a 13 x 9 baking dish- Cover with ranch dressing
- Stir 2 cans of chicken breast meat with Buffalo Wing Sauce (Your choice how hot) pour over cream cheese layer
- Cover with Shredded cheddar cheese
Instructions
Bake at 350° for 30 minutes.
Do not check your cholesterol for at least a week.
Thanks to Vivian and Gary Alley. it was delicious!
Shaggy D's Buffalo Chicken Dip
Ingredients
- 4 Large Chicken Breast
- 16oz. Wish Bone Blue Cheese Dressing
- 16oz Hot Wing sauce
- 2 - 8oz. Packages of Philadelphia's Cream Cheese (block) – softened
- 4 cups Shredded Sharp Cheddar
Instructions
Boiled Chicken Breast until slightly overdone. Let Breast cool – shred chicken with a fork to small and very thin strips (this is the hardest part).
Mix together: Chicken, All of the blue cheese dressing, all of the cream cheese, 2 cups of the cheddar cheese, half of the wing sauce. Taste – if needed add more wing sauce – I used a little over ¾ of the jar.
Put mixture in a crock pot* set to low then add additional cheddar to the top. When the cheddar on the top is all melted you are ready to enjoy (about 1½ hours).
*This dish can also be baked in a 350° oven for 30 minutes or until top cheese is melted.
