**** HOT ITALIAN DIP ****
1 lb Fresh Italian Mild Ground Sausage
1 (8 oz) package cream cheese, softened
2 (5.2 oz) packages Boursin Cheese Garlic & Fine Herbs Flavor
1/3 cup mayonnaise
1/2 cup drained, sliced peperoncini
3 Tablespoons shredded Parmesan cheese
1/2 teaspoon pizza seasoning or Italian seasoning
baguette, sliced
INSTRUCTIONS:
1. In a nonstick skillet, cook Italian sausage until nicely browned, breaking it up into small chunks as it cook. Remove from heat and drain any fat.
2. In a large bowl, blend cream cheese, Boursin cheese and mayonnaise until well combined. Stir in peperoncini and cooked sausage.
3. Add mixture to a one quart baking dish. Sprinkle with Parmesan cheese and pizza seasoning.
4.Bake for 25 minutes in a 350 degree oven until top is golden brown. Serve with a baguette.
**** 7 LAYER DIP ****
1 Can Black Beans
1/2 Can Maxi-Corn
1/2 LB Chorizo
Wholly Guacamole
Sour Cream
Hot Picante Salsa
Mexican Blend Cheese
INSTRUCTIONS:
1. Drain can of black beans, add to saucepan and heat until tender and Mashable. Season with seasonings of your choice. (I used : garlic powder, onion powder, cumin and cayenne)
2. Mash your black beans and add to serving dish as first layer
3. Brown Johnsonvile chorizo, drain grease and add to serving dish as second layer
4. sprinkle heated maxi-corn on top of chorizo for your third layer
5. add guac, sour cream and salsa to zip lock baggies. Cut the corners to make pipping bags
6. add guac to dish and spread evenly
7. add sour cream and spread evenly
8. add salsa and spread evenly
9. sprinkle a good portion of Mexican blend cheese as the finished layer
10. serve with tortilla chips and ENJOY
*** YOU CAN GARNISH THE TOP LAYER WITH OLIVES, LETTUCE, TOMATO, ONION AND JALAPEÑO IF YOU CHOOSE TO. ***
**** LOADED BAKED POTATO DIP ****
3 lbs bacon cooked and crumbled
2 16 oz container sour cream
2-3 cup shredded sharp cheddar cheese
diced fresh green onions
garlic powder
onion powder
black pepper
Tony Chachere
cayenne
INSTRUCTIONS:
1. In a large skillet, cook chopped bacon, drain grease and set aside to cool
2. Chop green onion, set aside for garnish
3. Set a side a few spoonfuls of sour cream for garnish
4. In a large mixing bowl add, Sour cream, shredded cheddar, 2 Lbs of bacon and seasonings (season with your heart not with measuring spoons)
5. Cover and place dip into the refrigerator until cooled a few hours should work, make the night before for best results
6. Add mixture to a serving dish and garnish with bacon and green onions. I love to make a football with sour cream laces right on top.
7. Love serving this dip with Sour Cream and cheddar ruffles and plain Ruffles.
ENJOY!!!
**** BEST AND EASIEST CHILI CHEESE DIP ****
1 Block Velvetta Cheese
2 Cans Hot Rotel
2 Cans No Bean Chili ( I like wolf, hot)
Instructions:
1. Blend one can Rotel in blender or with emulsion blender
2. Cube Velvetta cheese block and add to crockpot
3. add two cans No Bean Chili, one can Hot Rotel and half the blended can of Rotel to crockpot
4. mix to combine, place lid, and set on high for 6 hours. HEAT UNTIL MELTED, DO NOT BURN (about 1-2 hours)
5. serve with Tostito scoops or pigs in a blanket (recipe below)
**** JALAPENO PIGS IN A BLANKET ****
1 pack of lil smokies
1 container of spicy jalapeño cream cheese
1/2 cup shredded Mexican blend cheese or cheddar cheese
2 Dough Sheets
1/2 TBS butter (optional)
Instructions:
1. preheat oven to dough sheet package directions
2. spread dough sheets onto parchment paper
3. spread half container of cream cheese to each dough sheet
3. sprinkle cheese over each dough sheet
4. using a pizza cutter, sliced dough sheet in 1/2 inch sections vertically and down the middle horizontally
4. start adding lil smokes to each strip and roll up in dough.
5. place on parchment paper lined baking tray, brush with melted butter
6. bake according to package directions, serve with chili cheese dip and ENJOY!!
#SUPERBOWL2021 #EASYRECIPES #PARTYDIPS