|
|
Hot & ****y Artichoke Dip
14 oz. artichoke hearts, diced
1 c. mayonnaise
1 c. grated Parmesan cheese
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
2 tbsp. sliced green onion
2 tbsp. chopped tomato
Heat oven to 350 degrees. Mix all ingredients except onion and tomato. Spoon into 9-inch pie plate. Bake 20-25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with tortilla chips,s or pita bread wedges. Makes 2 1/2 cups.
Post em if you got em
^^^ where's the hot and ****y part?
The following users like this post: Teo9969
Substitute 4 oz of ghost chilies for the 4 oz of green chilies.Originally Posted by bushmaster06
The following users like this post: Clark W. Griswold
And you'll be ****ting fire for a week.
****hole.
My motto is that if it doesn't seem like it will be particularly hot/****y, Sriracha the **** out of it.
Coconut milk and cocoa powder in your food processor until fluffy and dip strawberries. In it
The following users like this post: McRib
that's his problem.
This is my standard:
4 cups Rico's aged cheddar cheese sauce
1 LB jimmy dean sausage, browned.
2 1/2 cups of milk (adjust this to get consistency you like)
1 large can RoTel drained
Juice from 1 jar of jalapeño slices
This is so much better than using Velveeta.
Also, fat free cream cheese & marshmallow fluff is good for strawberries (& other stuff).
The following users like this post: Aurora
You've got my attention..
The following users like this post: McRib
Ketchup and Mayo.
Dijon mustard Mayo and relish
Yep. That.
please kill yourself
Go to your nearest HEB and get their Roasted Red Pepper Hummus.
The following users like this post: Clark W. Griswold
2 (10 ounce) cans chicken
2 (8 ounce) packets cream cheese
3/4 cup hot sauce (I use Frank's)
1 cup ranch dressing
2 cups mild cheddar cheese
2 loaves baguette
Directions:
1
Drain canned chicken and put in medium sauce pan.
2
Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
3
Add cream cheese and stir until blended thoroughly.
4
Add ranch dressing and mix.
5
Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
6
Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
7
I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
Read more at: http://www.food.com/recipe/crock-pot...10?oc=linkback
Fruity Mayonnaise with Curry and Pineapple
10 tbsp mayonnaise, low fat
125 g pineapple, finely diced
2 tbsp pineapple juice
2 tsp curry powder
2 tbsp yoghurt, low fat
1 pinch(es) sugar
Onion Mayonnaise Dip
1 tbsp Worcestershire sauce
250 g cottage cheese
240 ml mayonnaise
1 tsp garlic salt
1 tsp celery salt
1 small onion, chopped
Bacon Dip
500 g bacon
200 g mayonnaise
150 g sour cream
2 tomato, diced
Cook bacon over medium heat until evenly brown. Use a large skillet. Drain on paper towels.
In a bowl, combine mayonnaise and sour cream. Crumble or cut bacon into little pieces and add into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
I always liked the 7 layer dip we made at Costco. not fancy but people ate it up..
Refried beans
Guacamole
Sour cream
Salsa
Shredded cheese
Olives
Chopped tomatoes
Herbed Mayonnaise
¼ tsp parsley, chopped
¼ tsp chives
1 green onion, chopped
½ tsp dill weed
2 tsp lemon juice
120 ml mayonnaise
Combine all ingredients in a blender and process until smooth.
That stuff is awesome, wife makes it herself when she has time, if not we get it at the Costco.
A lot of the time people would be waiting for us to finish them. And if you want you can sub mayo for the sour cream!
bushmaster's world's greatest guacamole
10 ripe haas avocados, halved, seeded, diced (score the avocados, but don't go through the skin, you'll thank me later)
1/2 red onion, diced fine (i go for 1/8", but i'm good like that)
4 limes, rolled and juiced (rolling before squeezing releases more juice)
salt, pepper, ****in, to taste
1 jalapeno, seeded and finely minced (i go for about 1/16", but again, i'm good like that)
1 bunch of cilantro leaves, roughly chopped (leaves only please, no stems, sticks, or seeds!)
5 garlic cloves, finely minced
NO TOMATOES OR SOUR CREAM
scoop out the avocados and put into large mixing bowl. add lime juice and mash. you can use a fork, but i like to use a potato masher. once you have the consistency you're looking for add the garlic, jalapeno, cilantro, and red onion and mix thoroughly. season with salt (i use kosher), pepper, and ****in. add more lime juice if you think it needs it. wrap with plastic (be sure to press plastic directly onto guacamole to minimize exposure to air) and chill prior to serving. you're welcome ****ers.
The following users like this post: Aurora
No I like the mayo.A lot of the time people would be waiting for us to finish them. And if you want you can sub mayo for the sour cream!
It appears we make guacamole the same way but I add 1 teaspoon of brown sugar
Avocado hummus
2 Avocados
2 15 oz cans of chick peas or white beans (I like chick peas better)
salt and a little red pepper, onion powder, garlic powder (Or I used a 1/2 clove of fresh garlic instead)
Lime juice
I pulse the chick peas until smooth add all the ****es and avocados pieces then pulse until it is the consistency I want it to be... serve with colorful bell pepper strips, carrots and pita chips
Humus dip? From you? Next thing you know Bounce will be wearing Docker's and watching TV.
I know =)Humus dip? From you? Next thing you know Bounce will be wearing Docker's and watching TV.
I am going to try this...WE ALWAYS use Velveeta, so you have me curiousThis is my standard:
4 cups Rico's aged cheddar cheese sauce
1 LB jimmy dean sausage, browned.
2 1/2 cups of milk (adjust this to get consistency you like)
1 large can RoTel drained
Juice from 1 jar of jalapeño slices
This is so much better than using Velveeta.
brown sugar in guac? gtfo. now.
yes just a bit, believe me it is fabulous
NO.
NONONONONONONO.
NO.
The lady who runs my favorite taco joint showed me how to make it fresh at my table one day ... Just trust me
I'll never trust a hummus muncher.
The following users like this post: bushmaster06
words to live by baby
I made this Loaded Baked Potato Dip and OMW it is good
I however served it with Ruffles and cooked my bacon in the oven because I bought fresh bacon
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream $
2 cups (8 oz.) freshly shredded sharp Cheddar cheese $
1/3 cup sliced fresh chives
2 teaspoons hot sauce $
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper $
Serve with: waffle fries
Preparation
Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
Note: We tested with Oscar Mayer Fully Cooked Bacon.
Sounds good but I'd add mayo.
Precooked bacon? The ****? Microwave bacon until crisp? The ****?
Do you put mayo on baked potatoes?
You ARE weird.
Exactly why I cooked my own
The Dark Side
I have done that and it was pretty good.
Fresh water prawns in smooth garlic mayonnaise served on top of steaming hot baked potato
Why is everything in your house so white? Are you racist?
fresh tropical pico de gallo
8 tomatoes, seeded and diced (i wedge them into eighths and "fillet" them, makes for less juice which allows for longer shelf life, you obviously don't have to do this)
1/4 of a fresh pineapple, diced
2 kiwis, peeled and diced
1/2 of a mango, peeled and diced
1 avocado, peeled and diced
1 red onion, finely diced
2 jalapenos, minced
2-3 garlic gloves, finely diced
2 lemons, juiced
1 bunch cilantro, chopped
s&p, to taste
mix everything together in a bowl and chill it for an hour or 2 before serving. i make this when i make fish tacos, its delicious.
Posting Permissions
Reply With Quote
