Crack Dip

Our kitchen is still torn up and I needed to bring an appetizer to a party last week...so I went on the search for another quick, cold, no-cook appetizer (click here for my last quick, cold, no-cook appetizer - no stove or oven for the time being!) and I stumbled on this recipe for "crack dip"...it's apparently named that cuz it's so addicting you can't just eat one chipful!

Author: An Affair from the Heart

Recipe type: Cold Appetizer/ Dip

Ingredients

• 2 cans Mexicorn, drained
• 1 cup real mayonnaise
• 1 cup real sour cream
• Tops of 3 bunches of green onions, sliced
• 1 can green chilies, diced
• ⅓ cup of jalapenos (the jar kind), chopped
• 8 ounce package of Shredded Mexican Blend cheese
• Tortilla chips for serving

Instructions

1. Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!

Recipe by An Affair from the Heart at http://www.anaffairfromtheheart.com/2014/12/award-winning-crack-dip/

I didn't add the jalapeño because I'm a baby and didn't want it too spicy, I did however had a few dashes of Tabasco for a little flavor.  Delish - and she's right, very addicting!

original recipe found here.

Cream Cheese - Feta Dip

Really I don't need to write much more than the title. That's all it is. And it's good.

I needed a last minute, quick, no cook appetizer and found this online. Mix together 8 oz. light cream cheese and 6 oz. feta cheese (both at room temperature so softer). Done.

I ended up putting them in a mini food processor and adding a splash of half-and-half to get it smoother but that's cuz I didn't have time to wait for the cheeses to warm up and blend easily. Served with crackers, fig jam, jalapeño jelly, and sliced salami. Super easy. Super fast. Super yummy.

Click here for original post, I forgot to take a picture so you can check out bakelovegives photo! My dip was smoother and creamier than her photo but it's going to taste the same!

Pimento Cheese

Thinking about what to make for our New Years party - right now I'm thinking tenderloin sliders (made with Boursin cheese spread on King's Hawaiian rolls, topped with a slice or two of tenderloin and a big arugula leaf...yum), not sure what anyone else is bringing yet. For sure I'll make my yummy pimento cheese...ok, it's not actually "mine" - this is a Paula and Bobby Dean recipe but I've been making it for so long I think of it as mine now haha. When my nieces were younger they called it "yummy cheese", as in "can we have yummy cheese tonight?" - if adults and kids both give it a thumbs up you know it has to be good! I usually double the recipe and use it multiple ways (my mom just gave me the tip to make grilled ham and cheese with it, that'd be so good!), if there's much leftover it freezes well too.

1 (3 ounce) package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 Cup grated monterey Jack cheese
1/2 cup mayonnaise
2 to 3 Tablespoons pimentos
1 teaspoon grated onion (optional)
1/2 teaspoon House Seasoning*
1/2 teaspoon cracked black pepper

With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended. Serve with crackers, pita chips, thin breadsticks, etc.

note: *House Seasoning is a mixture of salt, pepper, and garlic powder. It calls for so little in this recipe that I just mix a bit of each in the palm of my hand and add it to the cheese mixture.

Makes 2 1/2 to 3 cups