Football Party Dip
FOOTBALL PARTY DIP
1 pound Hot Sausage Roll
1 (16 ounce) can baked beans
1 cup Barbecue Sauce
1 3/4 cups fresh diced tomatoes*
1 1/2 cups diced celery
1 1/4 cups diced onions
1 1/4 teaspoons garlic powder
Hot sauce to taste
Salt and Pepper to taste
3/4 cup shredded Cheddar cheese
1/3 cup sour cream
1 large bag tortilla chips
1/4 cup green diced onions
1.Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned.
Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over
medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans,
barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture.
Simmer together for 5 to 10 minutes and serve in a large bowl.
Garnish with cheddar cheese, sour cream and diced green onions on top if desired.
Serve with tortilla chips. Refrigerate leftovers.
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!
2 (8 oz) packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. (The seeds will make it a lotta hot.)
1 cup of cheddar cheese
1/2 cup of mozzarella cheese
1/4 cup diced green onion
1 cup of crushed crackers ( I used Ritz-type)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Put into oven proof dish. The size of the dish depends on how thick the dip is.
The thicker the dip the longer it may need to warm up.
My dip is usually about an inch thick...10-12 inch dish works best.
Cheesy Pimento Cheese
2 1/2 cups jarred chopped red pimiento peppers, drained
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup to 1/2 cup mayonnaise for desired consistency
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/2 tsp. crushed red pepper
Flat bread, for serving
In a food processor, pulse the peppers a few times.
Move the peppers to a large bowl. Pulse cheddar and
Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers a few times.
Add to pimentos and
Mix until fully incorporated.