Holiday's coming -Anytime Dips Lots

Salads, slaws, veggies, chili, soup, anything you serve with a meal.

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Hj
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Holiday's coming -Anytime Dips Lots

Postby Hj » Sat Nov 14, 2009 8:47 am

Artichoke Jalapeno ñ Artichoke Dip Mixture -MY own
Now this NEVER last at gatherings ñ if making for yourself -last long time in refrigerator as long as you have lid on..Also- because I make this by throwing it together in blender- I guessed at all measurements -everyone who makes it says it is very close to mine.So enjoy.

14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese

1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. mustard French's- ur taste add mix ñ taste
1-2 Jalapeno seeded (don't over or under power it.

All in blender or food processor till almost chunky
add slowly-little at time the below till - like spread-able moist potato salad
ñ is now nice chunky pieces.
cream to mix
little milk
Taste-may need salt

Chill well serve with anything u can think of (Tostito's-crackers-stuff celery-use as
veggie-dip-fried mushrooms-zucchini or on top sandwiches. Oh my golly

````````````````````````````
Beefy Onion Dip

1 lb. ground beef
1 onion medium chopped
2) 8 oz. Philly pkgs. cream cheese

15 1/2 oz. can black beans drained - rinsed
4 1/2 oz. can chopped green chilies*
1 c. sour cream
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt or to taste

1) 8 oz. pkgs. Monterey Jack cheese shredded
1) 8 oz. pkg. sharp cheddar cheese shredded divided use

Preheat oven 350 F
Brown beef - onions together until meat is cooked. Add cream cheese -melt some-stir. Off heat- add all down including salt- stir to blend-add Monterey Jack cheese -half the cheddar- mix well - pour in baking dish. Top with rest of cheddar. Cook until bubbly- about 30 minutes.
~~~~~~~~~~~~~
Asiago Cheese ñ Kalamata Dip

1/3 c. crumbled feta cheese
1/4 c. finely chopped parsley
1/4 c. pitted and chopped kalamata olives
1/4 c. finely chopped pimentos
14 ozs. sour cream
6 ozs. Asiago cheese, grated
1 tsp. granulated garlic
1/2 c. breadcrumbs Panko
1/4 c. Romano or Parmesan cheese

Preheat oven 350 °F.
Mix first 7 ingredients in a bowl. Transfer to an oven-proof casserole dish. Sprinkle with breadcrumbs ñ Romano or Parmesan cheese. Bake until mixture is golden brown on top ñ just beginning to bubble - 30 minutes

Notes~This dish is another favorite party dishes or just a lazy afternoon. Serve it in a fondue pot covered with Romano or Parmesan cheese ñ some breadcrumbs. Brown top a little with a cooking torch. To really impress your guests- pour half a shot of brandy on top ñ light it on fire. Serve with Mediterranean pita chips~ traditional breads or chips. 4 cups Someone sent me this years ago.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Blue Mesa Grill Jalapeno Relish

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

¾ lb. jalapeño peppers
1 medium yellow onion (about ½ lb.
4 medium carrots (about ½ lb.
1 large red bell pepper, stem and seeds removed
3½ cups sugar
2 cups apple cider vinegar
1 T yellow mustard seeds
1 T.dill seeds

Cut jalapeno's in half, remove seeds and membranes, and julienne cut (¼" strips). Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices and continue to simmer for 30-40 minutes.

Remove from heat and cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.
(my notes: It won't last that long, you'll eat it long before then)
Note
We can't stop eating this relish...on hot dogs, grilled meats, and as a dip/spread mixed with creamed cheese. This is SO good, and easy (except for the time to chop everything). I added some smoked garlic to their recipe and used about a pound of jalapeno's. I also toasted the dill and mustard seeds in a dry pan before adding. I can eat this with a spoon all by itself, it's not really that hot, just spicy and sweet. I also used my stick blender a few times to partially cut up the veggies, but short of making a 'mush' of them at the end.
``````````````````
Blue Mesa Grill Jalapeno Relish

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

¾ lb. jalapeño peppers
1 medium yellow onion (about ½ lb.
4 medium carrots (about ½ lb.
1 large red bell pepper, stem and seeds removed
3½ cups sugar
2 cups apple cider vinegar
1 T yellow mustard seeds
1 T.dill seeds

Cut jalapeno's in half, remove seeds and membranes, and julienne cut (¼" strips. Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices and continue to simmer for 30-40 minutes.

Remove from heat and cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.
(my notes: It won't last that long, you'll eat it long before then)
Note
We can't stop eating this relish...on hot dogs, grilled meats, and as a dip/spread mixed with creamed cheese. This is SO good, and easy (except for the time to chop everything). I added some smoked garlic to their recipe and used about a pound of jalapeno's. I also toasted the dill and mustard seeds in a dry pan before adding. I can eat this with a spoon all by itself, it's not really that hot, just spicy and sweet. I also used my stick blender a few times to partially cut up the veggies, but short of making a 'mush' of them at the end.
``````````````````````````````````````
Campbell's Shrimp Dip

1) 8 oz. pkg. Philly Cream Cheese
1) 103/4 oz. Shrimp Soup (Campbell's- Walmart- cheapest to buy
1/2 tsp. Louisiana Hot Sauce or to taste
1/8 to 1/4 c. parsley fresh chopped
1-2 tsp. onions finely chopped or green

Stir or use beaters mixing cheese well-whisk in soup-hot sauce- fold-in
parsley ñ onions.

Garnish with chopped green onion stems

Serve with Assorted crackers-chips-Tostitos-toasted bagels-veggies

~~~~~~~~~~~~
Creamed Parsley or Basil Chive Dip

8 ozs. cream cheese, sliced
1/2 c. milk
1/4 c. sour cream
2 T. onion finely chopped
2 T. parsley or basil finely chopped
2 T. chives finely sliced

In a microwave-safe container, microwave cream cheese n milk
2 to 4 minutes- whisking after each minute- until cream cheese
melts and mixture is smooth. Stir in sour cream- onion- parsley and
chives. Refrigerate until cold.

Notes ~ add some drained clams to this or shredded chicken
~~~~~~~~~~~~~~~~~~``
Great Dip

8 ozs. Philly Cream Cheese softened
1/2 c. mayo
1/4 c. sour cream
little milk to thin if needed
3 T. onion fresh grate it fine
1 tsp. garlic granular
3 T. chives fresh chop
Salt to taste
See notes
Beat cheese-mayo-sour cream well-mixture is smooth.
Stir in sour cream-add milk to consistency u want-fold in all other ingredients. -Chill-Refrigerate until cold.
Serve with mushrooms.-broccoli- cauliflower- carrots- celery-zucchini
cold shrimp.

~Note-this is one of my basic recipes-spice it up with little-horseradish-or-hot sauce-or-cayenne pepper-chipotle powder-
Get creative - once u have a basic -can add almost anything to it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruit Dip

1c.mayo
1 1/2 T. honey
1 T. lemon
Drained pineapple

Mix all together-chill well-serve-with fresh cut up fruit

Note~mix 1/4 c.sour cream with 3/4 mayo instead of using 1 c. mayo
~~~~~~~~~~~~~~~~~~
Honey Chipotle Sauce

1 c. light corn syrup
1/4 c. BBQ sauce any
3 T. orange juice
1/2 tsp. salt or taste
1/4 c. honey
1/2 tsp. crushed red pepper (cayenne pepper
A pinch chile powder
2 drops lemon juice (optional

Mix all ingredients together - microwave on HIGH 1 minute - let flavors blend. Coat favorite fried chicken strips- enjoy.

You can also fry up some frozen french fries. Then bring 4 quarts water to boil- add 1/3 c. sugar -add 4 to 6 ears of corn -10 minutes- drain - add butter- salt - pepper - create entire meal.
~~~~~~~~~~~~~~~~~~``
Jalapeno Ranch Creamy Dip
1 Packet Hidden Valley Ranch Dressing Mix
1 c. Milk
1/2 c. Mayo
1/2 c.sour cream
1 4 oz. can whole green chiles
3 T. cilantro or to taste
1 clove garlic
1/3 c. pickled jalapeno's

Throw everything in a food processor or blender and mix until creamy
``````````````````
Mustard Pretzel Dip
This can also be used on sandwiches

1 c. sour cream
1 c. mayo
1 c. prepared mustard
1/2 c. sugar
1/4 c. minced dried onion
1 envelope Ranch dressing
1 T. prepared horseradish
Sourdough pretzel nuggets

In large bowl, combine first 7 ingredients. Cover - refrigerate at least 30 minutes or longer. Serve with pretzels.
`````````````````````````
O'lay Chili Dip
1 T. vegetable oil
1 lb. ground turkey -chicken-beef or pork
1/2 tsp. salt
3 tsps. chili powder or to taste
2 tsp. ground cumin
1 to 2 serrano's chopped fine
1) 15 ozs. vegetarian chili with beans
little cilantros chopped fresh leaves only
1) 11 ozs. corn kernels drained
1/2 c. onions thinly sliced
1/2 c. tomato salsa chunky (brought or homemade
4 ozs. Mexican cheese blend or Asaiago

Heat oven 350 F.
Coat a 1 1/2 quart baking dish with cooking spray.
Large skillet over medium-high- heat oil. Add meat- salt-cook- breaking meat into small pieces as you stir- until no trace of pink remains.
Stir in chili powder- cumin-serrano's or use 1 jalapeno seeded-chopped- chili- corn- scallions - salsa with cilantros. Cook- stirring occasionally- 3 minutes.
Transfer - mixture to prepared baking dish. Sprinkle cheese evenly over top. Bake20-25 minutes or until cheese is melted - turkey mixture is bubbling hot.
Serves 8 to 10.
~~~~~~~~~~~~~~~~~
Pesto Cream Dip

1) 7 ozs container prepared Pesto with Basil
4 ozs cream cheese, softened
1/2 c sour cream
2 T Procino cheese grate

Place pesto- cream cheese- sour cream n cheese
in food processor or blender cover. Process
until creamy and chill until ready to serve.
1 2/3 cups
``````````````````````````
Veggie Dip

3 c. zucchini fresh
1/4 c. black olives or pimento olives drain chop fine
2 c. Cheddar cheese shredded
1/3 c. Mozzarella cheese shredded
1 1/2 c. mayonnaise
Accent to taste (optional
1/4 c. sour cream
1 c. pine nuts or almonds slivered
couple slices roasted red peppers
garlic granular to taste
salt n pepper to taste

In bowl mix all together. Chill 2 hours or more before serving.
Serve on toasted bread-crackers or whatever u want
~~~~~~~~~~~~~~~~~~``

Chicken Dip Warm
2 pkgs. cream cheese
1 1/2 c. chicken chop or shred
1 can Cream of Chicken Soup * add cream if needed (little
1 can green chilies chopped or
1 can artichokes chopped drain well
Place cream cheese in crockpot - melt
Add chicken-soup with chilies n artichokes

Serve with tortilla chips or fresh veggies
~~~~~~~~~~~~~~~~
Fantastic Chicken Dip

4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste

mix all in a bowl and chill serve with fancy crackers
~~~~
Zesty Chicken Dip
1 c. Ranch dressing
3/4 c.. red onion dice
2) 8 oz. pkgs. Philly cream cheese
2) 10 oz. Campbell's Cream Chicken
3/4 c. Frank’s hot sauce
2 c. Cheddar -Mexican Blend or Asiago cheese shredded
1 container of bleu cheese crumbles

Tortilla chips or crackers for dipping
Saute onions in butter until slight color change- remove from heat. Warm chicken in a skillet Add hot sauce- cream cheese n Ranch dressing-mix -add half the cheese into sautéed onions. Mix well. Pour into baking dish. Sprinkle rest of cheddar cheese on top. Top with as much blue cheese crumbles as u like. Bake in oven 350° F-20 to 30 minutes.
Serve with tortilla chips or crackers.
~~~~~~~~~~
Chili Chicken Dip

1 lb. chicken breast halves skinless boneless
1) 8 oz. pkg. Philly cream cheese softened
4 ozs. jar mayonnaise
2 ozs. sour cream
8 ozs. package shredded Cheddar cheese
4 ozs. green chile peppers can diced
1 -2 jalapeno peppers seeded or use 2 serrano's finely diced
Boil or use left over chicken. Remove from heat- cool - shred
in medium bowl- mix in cream cheese- mayonnaise- Cheddar cheese- green chile pepper n jalapeno pepper -black olives . Transfer chicken mixture to medium baking dish.
Bake uncovered in the preheated 350 F.oven 30 minutes or until edges are golden brown.
~~~~~~~~~
Chicken Enchilada Dip

2) 10 oz. cans chunk chicken-left over or boiled chicken shred
1 oz. can diced tomatoes with green chile peppers DRAIN
1) 8 oz. pkg. cream cheese
2) 10 oz. cans favorite enchilada sauce
1-2 T. chili powder
1 tsp. garlic granular
little onion powder to taste
2 T. cumin powder or more
1/2 handful chopped cilantro's chop
1 tiny tiny bit Mexican Oregano
salt if needed
In a pan heat together chicken diced tomatoes with green chile peppers- cream cheese -enchilada sauce with seasonings -BRING to boil simmer 20 to 30 minutes- stirring frequently- until dip begins to thicken.
Use as a dip or over rice.
~~~~~~~~~~~~~~~
Tuna-Chicken or Turkey Salad my own

Tuna chicken or Turkey Salad- White tuna -out of can -drained well-poultry cooked-shredded
Kraft mayo-with little sour cream mixed with as much WASABI PASTE (in a tube as you like for amount making. Mix well use enough mayo-sour cream or just mayo to make moist NOT sloppy soaking moist.
Season with salt pepper n garlic granular for poultry
Variations adding~
jalapeno's seeded or serrano diced fine-ur taste
diced onions fine
little tomato (plum or roma
dill pickles
Great on sandwiches-toast-stuffed in tomatoes or avacodo's -as a dip-over bed of lettuce-spinach-mixed with rice- on top mashed potatoes-wraps-
A mistake is sometimes a great creation
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nascarchuck
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Re: Holiday's coming -Anytime Dips Lots

Postby nascarchuck » Sat Nov 14, 2009 11:49 am

HJ... I noticed that you have been posting recipes lately, but I have been really busy lately and havent said thank you, so here ya go.

Thanks for the recipes HJ !!!

I volunteered a few weeks ago to do the dressing and some snacks/appetizers for Mom's T-Giving dinner. We have the dressing recipe but I will sure be trying a couple of these that you posted!

I know that I have tried a few of your recipes and so far everything has been really good! :thap:

Thanks again!
Chuck

http://cookinwithchuck.blogspot.com - Updated 01/10/10

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Hj
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Re: Holiday's coming -Anytime Dips Lots

Postby Hj » Sat Nov 14, 2009 12:57 pm

Chuck
Glad to share most of what I have for many years..love to giving n sharing..
My gift to others in hopes they love or create from to make better..

Here are some chicken that you all can use in left-over Turkey..or anytime.

Chicken Dip Warm
2 pkgs. cream cheese
1 1/2 c. chicken chop or shred
1 can Cream of Chicken Soup * add cream if needed (little
1 can green chilies chopped or
1 can artichokes chopped drain well
Place cream cheese in crockpot - melt
Add chicken-soup with chilies n artichokes

Serve with tortilla chips or fresh veggies
~~~~~~~~~~~~~~~~
Fantastic Chicken Dip

4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste

mix all in a bowl and chill serve with fancy crackers
~~~~
Zesty Chicken Dip
1 c. Ranch dressing
3/4 c.. red onion dice
2) 8 oz. pkgs. Philly cream cheese
2) 10 oz. Campbell's Cream Chicken
3/4 c. Frank’s hot sauce
2 c. Cheddar -Mexican Blend or Asiago cheese shredded
1 container of bleu cheese crumbles

Tortilla chips or crackers for dipping
Saute onions in butter until slight color change- remove from heat. Warm chicken in a skillet Add hot sauce- cream cheese n Ranch dressing-mix -add half the cheese into sautéed onions. Mix well. Pour into baking dish. Sprinkle rest of cheddar cheese on top. Top with as much blue cheese crumbles as u like. Bake in oven 350° F-20 to 30 minutes.
Serve with tortilla chips or crackers.
~~~~~~~~~~
Chili Chicken Dip

1 lb. chicken breast halves skinless boneless
1) 8 oz. pkg. Philly cream cheese softened
4 ozs. jar mayonnaise
2 ozs. sour cream
8 ozs. package shredded Cheddar cheese
4 ozs. green chile peppers can diced
1 -2 jalapeno peppers seeded or use 2 serrano's finely diced
Boil or use left over chicken. Remove from heat- cool - shred
in medium bowl- mix in cream cheese- mayonnaise- Cheddar cheese- green chile pepper n jalapeno pepper -black olives . Transfer chicken mixture to medium baking dish.
Bake uncovered in the preheated 350 F.oven 30 minutes or until edges are golden brown.
~~~~~~~~~
Chicken Enchilada Dip

2) 10 oz. cans chunk chicken-left over or boiled chicken shred
1 oz. can diced tomatoes with green chile peppers DRAIN
1) 8 oz. pkg. cream cheese
2) 10 oz. cans favorite enchilada sauce
1-2 T. chili powder
1 tsp. garlic granular
little onion powder to taste
2 T. cumin powder or more
1/2 handful chopped cilantro's chop
1 tiny tiny bit Mexican Oregano
salt if needed
In a pan heat together chicken diced tomatoes with green chile peppers- cream cheese -enchilada sauce with seasonings -BRING to boil simmer 20 to 30 minutes- stirring frequently- until dip begins to thicken.
Use as a dip or over rice.
~~~~~~~~~~~~~~~
Tuna-Chicken or Turkey Salad Hj's
Tuna chicken or Turkey Salad- White tuna -out of can -drained well-poultry cooked-shredded
Kraft mayo-with little sour cream mixed with as much WASABI PASTE (in a tube as you like for amount making. Mix well use enough mayo-sour cream or just mayo to make moist NOT sloppy soaking moist.
Season with salt pepper n garlic granular for poultry

Variations adding~
jalapeno's seeded or serrano diced fine-ur taste
diced onions fine
little tomato (plum or roma
dill pickles
Great on sandwiches-toast-stuffed in tomatoes or avacodo's-as a dip-over bed of lettuce-spinach-mixed with rice- on top mashed potatoes-wraps

IF anything doesn't make sense or I missed something -Golly don't be shy -tell me..I don't get offended -just want to share n help anyone-but at my age YOUALL have to do the pictures.
But if anyone can improve -make suggestions PLEASE do so and tell us all! We all can learn n grow from it



Remember our loved one's who might not home for Holiday's or those who have barely anything to eat.
A mistake is sometimes a great creation
Hj
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Re: Holiday's coming -Anytime Dips Lots

Postby Hj » Sat Nov 14, 2009 1:04 pm

OSD -thanks to u also for getting my computer able to post again on this site with AOL..dial up...Brillant JIM..

Thanks Chuck for kind words..

If Anyone gets tired of my post -Please tell me- to slow down...

I rely on u all -for excellent "Smoking n grilling recipes -along with "EVERYONE's great recipes n idea's"...
:D
A mistake is sometimes a great creation
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DJ
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Re: Holiday's coming -Anytime Dips Lots

Postby DJ » Sat Nov 14, 2009 7:18 pm

Thanks for many Great Sounding recipes! Would you mind if I kidnapped a few and added to my website recipe page?
dj
http://djstexasstylebbq.com
Caldwell, Texas Native
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JamesB
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Re: Holiday's coming -Anytime Dips Lots

Postby JamesB » Sun Nov 15, 2009 10:36 am

The recipes are more tha welcome! Would also like to see some pictures of some of these dishes... We like pics!
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Hj
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Re: Holiday's coming -Anytime Dips Lots

Postby Hj » Sun Nov 15, 2009 11:27 am

DJ n James B

Anyone can is welcome to use -post to their sites- any recipe from "MY postings"..My gift of sharing to everyone that might enjoy -love food or wants to learn.. But if YOU don't like than I need to know so I can improve the taste..or maybe with you have improved it ...let us know...that is what sharing is...UNLESS you are doing recipes for competetion..THAN " if using anyones recipes"...always have the courtesy of giving the person who's recipe or idea credit..or acknowlement of the creation. n let that person know that is your intent of using the recipe..Honesty is manners also..It is manners n your gift back to them..Just a thought. I learned everyday or get idea's from other's all the time inspires us all.

Enjoy knowing men love to cook..n I'm sure us ladies love the men cooking..Fool's if we don't!

I have recipes I won't share with anyone(as we all do...yet...maybe when I hit 80 lol...that seems to be closing in fast ...no..still 14 years off..this brain is on over-load now! lol But-you never know..

Promised -my friend whom bails me out.in Flordia..those recipes...will get them to you...Haven't forgotten..just been busy...Those of course..stay..secret.


As for pictures..lol...."pictures speak a thousand words" In this case sometimes we druel or quench for the thought of that food....... However- James- I am lucky I can post...without screwing that up or having to call for help to get back on line.,..lol That be true..ask..my friend whom I have to call in Fla..to bail me out..You know who that be....ODS ..
Anyhow-as stated before...u'all do the pictures.. The best pictures from me is those darl'n icons to the left of me on this site :lol: :angel1: :fiestanana: :goof: :stir:
Thxs
Hj
A mistake is sometimes a great creation
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nascarchuck
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Re: Holiday's coming -Anytime Dips Lots

Postby nascarchuck » Thu Dec 03, 2009 3:04 pm

Hj wrote:Artichoke Jalapeno ñ Artichoke Dip Mixture -MY own
Now this NEVER last at gatherings ñ if making for yourself -last long time in refrigerator as long as you have lid on..Also- because I make this by throwing it together in blender- I guessed at all measurements -everyone who makes it says it is very close to mine.So enjoy.

14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese

1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. mustard French's- ur taste add mix ñ taste
1-2 Jalapeno seeded (don't over or under power it.

All in blender or food processor till almost chunky
add slowly-little at time the below till - like spread-able moist potato salad
ñ is now nice chunky pieces.
cream to mix
little milk
Taste-may need salt

Chill well serve with anything u can think of (Tostito's-crackers-stuff celery-use as
veggie-dip-fried mushrooms-zucchini or on top sandwiches. Oh my golly



Hey HJ... I made the jalapeno and artichoke dip over the Thanksgiving holiday. Ate it with dip chips and with fancy crackers.

It was a hit at both Moms house and at my nieces house.

As I was making it, when my son found out where I got the recipe, he told me that it WILL be good! Sounds like YOU have a fan!

Thanks!!!
Chuck

http://cookinwithchuck.blogspot.com - Updated 01/10/10

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Hj
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Re: Holiday's coming -Anytime Dips Lots

Postby Hj » Thu Dec 03, 2009 8:15 pm

Thanks n Most welcome Chuck for letting me know n glad ur son liked it.. try dip on those very very thin FLAT pretzel's Maybe you can take picture of dip n do add to your site also.
-(garlic-buffalo wing flavor-n forget the other one n good with Pork rinds also.. I made cooked shrimp-drained
place shrimp on a bed of spinach with shreddred lettuce with this dip but made it much thinner n added diced serrano peppers...OH MY GOLLY if I had some good crab I'd added to the dip... :evilnana: :wav:

What a meal!
A mistake is sometimes a great creation

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