October 11, 2014
THREE FABULOUS TAILGATING DIPS
Hey Y'all! It's college football frenzy weekend!
Time for tailgating and absorbing as much football rivalry as you can handle!
The Texas Aggies are hosting the Ole Miss Rebels
(darling and I refuse to call them black bears)
in College Station!
Gig Em' Aggies!
Here in Dallas, it's Red River Showdown weekend!
Texas vs. Oklahoma!
I know our darling Jenn is dressing in burnt orange today!
Here are some fabulous fall dips to entertain your family and
guests while cheering your favorite school on to victory!
½ cup mayonnaise
1 tablespoon chopped jalapenos
4 ounces canned or fresh cooked crawfish or salad shrimp
1 teaspoon Tabasco or your favorite hot sauce, or more
¾ pound Mexican cheese*
Handful of Parmesan cheese
Salt, to taste
In a bowl, mix together all ingredients. Place in heatproof serving dish.
Bake at 400 degrees for 15 minutes, or until cheese melts.
8 ounces cream cheese, softened
1 pound ground beef, browned and drained
1 package taco seasoning
2/3 cup water
½ cup salsa
¼ teaspoon pepper
2 cups shredded Mexican cheese
Jalapenos, if desired
Spread cream cheese in 9-inch pie plate.
Brown and drain beef, place back in skillet.
Add taco seasoning and water, simmer 5 minutes.
Mix remaining ingredients except cheese and jalapenos and
spread over cream cheese. Top with Mexican cheese.
Bake at 350 degrees for 10 minutes, or until heated through and cheese is melted. Top with jalapenos, if desired.
Roasted Red Pepper Dip
2 to 2¼ cups roasted red peppers, rinsed and drained
1 clove garlic
1 cup coarse cut seasoned breadcrumbs
1 cup walnuts, coarse cut
1 tablespoon red wine vinegar
½ teaspoon cumin
¼ teaspoon cayenne pepper
Juice of 1 lemon
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
Puree all ingredients except olive oil.
Slowly add oil while processing, blend until smooth.
Serve with crackers, chips or veggie slices.