Dips

Instructions

1. Mix together ingredients and refrigerate until serving.

Instructions

1. Preheat oven to 325F.
2. Combine all of the ingredients in a casserole dish and gently stir thoroughly until mixed.
3. Adjust seasoning to taste.
4. Bake for 35-40 minutes until lightly golden on top.
5. Serve hot, with hot sauce on the side for those who like it spicy. 

Instructions

1. Mix all together.
2. Flavor improves overnight.
3. Serve with Tortilla Chips.

Instructions

1. Preheat oven to 350 degrees
2. Mash artichoke hearts in a mixing bowl.
3. Add remaining ingredients
4. Transfer to an oven proof baking dish and bake for 20 minutes
5. Serve with Pita Chips, Tortilla Chips, or Crackers

Instructions

1. Grate cheese and mix with grated onion.
2. Stir in chopped jalapenos and miracle whip.
3. Heat over medium heat, constantly stirring until incorporated.
4. Serve with choice of chips or crackers.

Instructions

1. In a small bowl mix beans, chilies, and seasoning mix.
2. Spread mixture directly on a serving platter.
3. Blend mashed avocados with lemon juice and taco sauce until smooth.
4. Spread avocado mix on top of bean mixture.
5. Top with sour cream, cheese, olives, shredded lettuce and tomatoes.
6. Chopped purple onions can be added on top, as well as any other toppings to your liking.
7. Serve with Tortilla Chips.

Instructions

1. Chop green onions, parsley, and bell pepper extremely fine.
2. Melt butter in small pan and when completely melted, sauté green onions, parsley, and bell pepper.
3. In a separate container, boil shrimp 10 minutes with crab boil, 2 tbsp of Salt, 1 tbsp pepper, 1 chopped onion, 1 quartered and peeled orange and lemon, and 5 pods of chopped garlic.
4. Remove shrimp from water and boil crabmeat in the same water for 5 minutes. 
5. Remove crabmeat, peel shrimp, and chop both crabmeat and shrimp finely.
6. Add to the wilted vegetables, the two cans of undiluted soup and bring to almost a boil, stirring frequently.
7. Add the crabmeat and shrimp to the soup mixture.
8. Cook for about 15 minutes.

Instructions

1. Mix all ingredients.
2. Serve with corn chips.
3. Makes 4 cups.

Instructions

1. Mix all ingredients together and serve as a dip for vegetables.
2. Cucumbers, squash, turnips, tomatoes, carrots, celery, broccoli, or cauliflower

Instructions

1. Preheat oven to 350 degrees
2. Heat a large skillet over medium heat
3. Add butter and saute the onions, garlic, red bell pepper, and corn until soft and translucent, about 5 minutes.
4. Remove from heat and stir in the cream cheese until combined.
5. Mix the remaining ingredients in a large bowl with the veggies and cream cheese mixture
6. Taste and adjust seasonings accordingly
7. Pour the dip into an oven safe baking dish 
8. Bake for about 20-25 minutes or until the top is golden brown and the edges are bubbling
9. Serve hot out of the oven with chips or chopped veggies

Instructions

1. Saute onions and garlic in butter.
2. Add artichoke hearts.
3. Cook until they begin to break apart, add flour and stir.
4. Add spinach and allow to thaw.
5. Add half and half.
6. Add Velveeta cheese and pepper
7. Cook until it thickens about 20 minutes.
8. Bake in oven at 350F until top starts to brown slightly.

Instructions

1. Mix cream cheese with dry onion dip mix until smooth. 
2. Add the shrimp, chopped or whole if the shrimp are small.

Instructions

1. In a large bowl, mash cans of shrimp.
2. Add in Ranch Dressing Mix and sour cream.
3. Mix until well combined.

Instructions

1. Put ingredients in a blender and blend until well combined.

Instructions

1. Melt butter in pot and sauté onion.
2. Melt cream cheese with the butter and onions.
3. Add crawfish.
4. Cook or simmer for 10 minutes.
5. Add crab meat and seasoning.
6. Let simmer until crawfish are done and tender.
7. Do not boil or stir too much or crab meat will fall apart.

Instructions

1. Place first 7 ingredients in a bowl.
2. Add tomato paste, Balsamic vinegar, salt, pepper, sugar, and lime juice.
3. Mix well together.
4. Mixture can be put in a food processor to chop vegetables more finely if you prefer a different consistency.
5. Store in a sealed bowl in refrigerator or can be put in mason jars, boiled to seal, and stored on a shelf. 

Instructions

1. Reserve ½ cup sliced andouille.
2. In an 8-inch cast-iron skillet, cook remaining andouille, in batches if necessary, over medium heat until browned and crisp, about 10 minutes. Remove andouille using a slotted spoon, and let drain on paper towels. Wipe skillet clean, and let cool.
3. Preheat oven to 375°.
4. In a large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. Add ¾ cup Cheddar, ¾ cup mozzarella, tomatoes with chiles, green onion, and Creole seasoning. Stir until well combined, and fold in cooked andouille just until combined. Spray an 8-inch cast-iron skillet with cooking spray. Transfer mixture to prepared skillet. Top with remaining ¼ cup Cheddar, ¼ cup mozzarella, and reserved ½ cup andouille.
5. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 10 minutes, blot oil with a paper towel, if desired. Serve with chips. Garnish with green onion, if desired.

Instructions

1. Sauté onions in margarine until wilted.
2. Add remaining ingredients.
3. Cook slowly until blended (a few hours).
4. Keep in refrigerator.
5. Makes 1 gallon of sauce.

Instructions

1. Place the apples in a slow cooker (or Dutch oven). Pour in sugars, cinnamon, nutmeg, cloves, salt, and vanilla. Mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, or until the mixture has thickened and dark brown.
3. Use an immersion blender to puree the apple butter until smooth.
4. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.

Instructions

1. In a medium skillet, arrange the bacon slices and sprinkle each with the seasoning of your choice.
2. Cook over medium heat, flipping as needed, until crisp, 5-6 minutes.
3. Transfer to a paper towel lined plate to drain, then finely chop and set aside.
4. In a food processor, process the cream cheese, mayonnaise, tomato paste, Worcestershire, and celery salt until well combined. Scrape down the sides of the bowl as needed.
5. Add the lemon zest and juice, hot sauce and vodka. and pulse until just combined.
6. Transfer the dip to a shallow serving bowl and gently fold in the bacon. 
7. Cover and refrigerate at least 1 hour and up to overnight.
8. Top with the olives and pimento stuffing and serve with your favorite pickled vegetables, crackers, and chips.