Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Dill Veggie Dip

1 cup sour cream

1/2 cup mayo

1 T. chopped onion (I used dry)

2 t. dried parsley

1 t. dill weed

1 t. seasoned salt

Mix all ingredients well. Cover and refrigerate. Serve with fresh cut veggies.

From Taste of Home

Abby's Fiesta Ranch Dip

16 oz sour cream

1/2 packet Ranch Dip Mix
1/2 packet Taco Seasoning Packet
1 can Rotel, mostly drained (or 7 oz. salsa)
2 cups shredded cheese (cheddar or Colby jack)  

Mix all ingredients & chill until ready to serve.

Caprese Appetizers

Spear on toothpicks:

cherry tomato

fresh basil leaf, folded

fresh mozzarella ball

Mix and drizzle onto spears:

2 tsp. olive oil

1 tsp. balsamic vinegar

salt and pepper

Claudia's Caucasian Concoction (Salsa)

2 cans (14.5 oz.) fire roasted diced tomatoes
6-8 jalapeños
1-2 cloves garlic
1/2 - 1 bunch cilantro
1 bunch green onion
1 t. oregano
1/2 t. chili pepper
1/2 t. taco seasoning mix
1/2 t. black pepper
1/2 t. salt

Bring jalapeños to a boil until dull green, but still firm. Let cool then remove stems and most but not all seeds. Put all ingredients in food processor or blender. Process or blend. Adjust seasonings as desired.

From Claudia Parra

Muddy Buddies (aka Puppy Chow)

9 c. rice Chex cereal

1 c. semi-sweet chocolate chips

1/2 c. peanut butter
1/4 c. butter

1 t. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high, stir. Microwave 30 sec. longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. 

Put chocolate covered cereal into a paper grocery bag. Add powdered sugar. Fold bag closed and take outside to shake until well coated. Let cool.

From Betty Crocker

Yummy Fruit Dip

1 jar marshmallow creme
1 (8 oz) cream cheese, softened or small vanilla yogurt
1 t. nutmeg
1/4 t. grated orange peel, optional

Mix all ingredients well. Refrigerate. Serve with fresh fruit.

Tortilla Pinwheels

8 oz. cream cheese, softened

1 cup cheddar, shredded

1 cup sour cream

4 oz. black olives, chopped

4 oz. green olives, chopped

1/2 cup green onions, chopped

garlic powder to taste

seasoned salt to taste

5 flour tortillas, 10 inch

Mix cream cheese, cheese, and sour cream until blended. Stir in olives, onions, and seasonings. Spread onto tortillas. Roll up tightly. Wrap in plastic and chill for a few hours. Use a sharp knife to slice into pinwheels before serving.

Note: If you are in a hurry you can skip chilling. but the pinwheels will be harder to cut.

From Taste of Home

Bacon Wrapped Jalapeño Thingies

10 whole fresh Jalapenos, 2-3 inches in size
8 oz. cream cheese, softened
1/2 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon (1/3 slice). Secure by sticking toothpick through the middle. 

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno isn't mushy.

Serve immediately, or they’re also great at room temperature.

From Pioneer Woman

Mustard Dip

1 c. mayo
1/4 c. yellow mustard
1/2 c. sugar
2 T. vegetable oil
1 T. horseradish
1 t. red cayenne pepper
1 T. garlic powder

Mix well. Keep refrigerated. Serve with pretzels.

From Jodi LeClair

Fresh Ranch (Chive) Dip

This is a great dip for veggies and chips if you have access to fresh chives!

1 c. sour cream (or half sour cream and half plain yogurt)
2-3 T. fresh chives, chopped
2 t. parsley
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. paprika
1/4 t. salt
1/4 t. pepper

Mix all ingredients. Keep refrigerated. Serve with chips or cut up vegetables.

Hot Wing Chicken Bites

2 -3 pounds boneless, skinless chicken breast
1 cup Frank's Hot Sauce
1 pkt. dry ranch mix (or substitute below)
1 T. olive oil

Cut chicken into bite size pieces. Pour olive oil into large skillet. Cook chicken in oil until done. Remove chicken from pan and drain juices. Add Frank's and ranch mix to pan and mix well. Put chicken back into pan and heat through or put into crockpot to keep warm. Add more Frank's if you want it really saucy.

Ranch Mix Substitute
1 T. dried or fresh chives
1T. parsley
1 T. garlic powder
1 t. onion powder
1 t. garlic salt
1 t. pepper

Aunt Leona Dip

1 (8 oz) cream cheese
1/4 c. ketchup
1 T. horseradish
1/4 c. milk
1 T. Worcestershire
minced onion to taste (optional)

Mix all ingredients well. Great with potato chips. The longer it sits the better it tastes.


From Great Aunt Leona DeCleene

Reuben Spread (or Dip)

1/2 lb. corned beef, chopped
1 (16 oz) can sauerkraut, drained
1 cup shredded cheddar cheese
1 1/2 cup shredded Swiss cheese
1 cup mayo
Thousand Island Dressing
Snack Rye bread

Combine beef, sauerkraut, cheddar, Swiss, and mayo in crockpot. Mix well. Cook on high 1-2 hours stirring occasionally.  Turn to low and keep warm. Top bread with spread and a bit of dressing, if desired.


From Fix It & Forget It

Hot Dip aka "Cat Poop" Dip

1 lb. ground beef
2 medium onions, chopped
16 oz. Velveeta
1 lb. tomatoes, chopped
Salsa Brava (17 oz)

Brown beef and onion. Add cheese and tomatoes. Melt. Add salsa. Keep warm (crockpot works well). Serve with tortilla chips.

From the Gressicks

Homemade Dry Onion Soup Mix

Wanted to make some dip to go with our chips and was out of onion soup mix. I'll never buy it again. This is just as good, maybe even better!

4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Mix. Use as you would onion soup mix.

Equals about one packet or 1.25 ounces.


http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331

Appetizer Ring

1 loaf frozen bread dough, thawed but still cold (I used homemade dough)
slices of your favorite cheese
cooked bacon
green onion, diced
dipping sauce of your choice

Roll loaf into a 20-22-inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet. Insert cheese slices & bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until cheese is melted. Pull apart to eat and serve with your favorite dip in the middle.

Recipe and photo from Rhodes website: http://www.rhodesbread.com/recipes/view/2257

Bacon Wrapped Pretzels

1 package of regular bacon
1 cups brown sugar
1 1/2 Tbsp red chili powder
dash or two cayenne pepper
1 package pretzel rods or pretzel twists

Cut bacon depending on your pretzel size. (For twists cut in thirds.) Mix the brown sugar, chili powder, and cayenne pepper in a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Wrap the bacon around the pretzel. Place bacon wrapped pretzel on a wire rack placed on top of a baking sheet. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

Trevor's Bean Dip

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz, each) refried beans

1 packet taco seasoning

1/2 cup finely chopped onion (optional)

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

In a large bowl, mix together cream cheese, sour cream, and taco seasoning. Mix in refried beans and onions. Spread mixture evenly into the bottom of a 9x13 baking pan sprayed with cooking spray. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Birthday Cake Dip

1 (6 oz) container vanilla yogurt
1/3 cup Cool Whip
1/2 cup Funfetti cake mix

Mix above ingredients and serve with animal or graham crackers.

Alternate recipe:
Just mix a container of vanilla yogurt with a smaller amount of cake mix.