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1
Posted on 8/30/13 at 10:06 pm to AmosMosesAndTwins
My mom makes a dip like that crack dip.
She drizzles honey on it when it comes out the oven. Good stuff
She drizzles honey on it when it comes out the oven. Good stuff
Posted on 8/30/13 at 10:54 pm to cbtullis
quote:
She drizzles honey on it when it comes out the oven. Good stuff
one of my friend's buys this stuff called Captain Rodney's Sweet & Spicy Pepper Glaze and drizzles it over the top when it comes out of the oven. HOLY MOLY IT IS EVEN MORE AWESOMER!
This post was edited on 8/30/13 at 10:54 pm
Posted on 8/30/13 at 11:36 pm to indytiger
if you want to get away from the canned shrimp and ranch dressing packet type dishes:
roasted fennel and white bean dip
roasted fennel and white bean dip
quote:
For Roasted Fennel
1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces 2-3 tablespoons
Olive Oil
2 Cloves Garlic still in papery shell
Salt and Peper For the Cannellini Bean puree
3/4 cups Olive Oil 2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated Crostini First make the roasted fennel.
Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.
Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.
In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.
Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!
This post was edited on 8/30/13 at 11:37 pm
Posted on 8/30/13 at 11:45 pm to Rohan2Reed
Tamale Meltdown
Mickey Brown Hot Tamales on the bottom
Chilli on top of thaf (canned or home made, beans or no beans)
Jalapenos, Black Olives (whatever you fancy) on top of that
Shredded cheese on top of that.
Bake at 400 till rhe cheese starts to get a little brown.
Serve with Fritos or Tortilla chips.
Mickey Brown Hot Tamales on the bottom
Chilli on top of thaf (canned or home made, beans or no beans)
Jalapenos, Black Olives (whatever you fancy) on top of that
Shredded cheese on top of that.
Bake at 400 till rhe cheese starts to get a little brown.
Serve with Fritos or Tortilla chips.
Posted on 8/31/13 at 4:59 am to CHEDBALLZ
Buffalo chicken or corn dip
Posted on 8/31/13 at 6:52 am to indytiger
Cope wintergreen longcut
Posted on 8/31/13 at 9:29 am to iluvdatiger
quote:
one of my friend's buys this stuff called Captain Rodney's Sweet & Spicy Pepper Glaze and drizzles it over the top when it comes out of the oven. HOLY MOLY IT IS EVEN MORE AWESOMER!
I've had this before. I think the recipe comes on the bottle. It is indeed some good shite.
Posted on 8/31/13 at 9:59 am to h0bnail
Tiger Bread:
2 cups finely shredded mild or sharp cheese
2 8 oz cream cheese (softened)
1 16 oz sour cream
2 1/4 inch slabs Virginia baked ham (cubed)
1 7 oz can of chopped/diced green chilis
1 small bag of real bacon bits
1 tbs Worcestershire sauce
1 tbs Louisiana hot sauce
1 loaf of Italian bread (Walmart, Winn Dixie, Albertsons, whatver works best)
Mix all ingredients in bowl until well blended. If time permits, put in fridge overnight. Preheat oven to 325 degrees. Hollow out bread to make a boat of sorts. Be sure to not break the sides of the bread boat or make the sides real thin. Spoon mixture into bread and bake on cookie sheet for one hour. Great served with Frito Scoops. Eating the bread is also the best part.
2 cups finely shredded mild or sharp cheese
2 8 oz cream cheese (softened)
1 16 oz sour cream
2 1/4 inch slabs Virginia baked ham (cubed)
1 7 oz can of chopped/diced green chilis
1 small bag of real bacon bits
1 tbs Worcestershire sauce
1 tbs Louisiana hot sauce
1 loaf of Italian bread (Walmart, Winn Dixie, Albertsons, whatver works best)
Mix all ingredients in bowl until well blended. If time permits, put in fridge overnight. Preheat oven to 325 degrees. Hollow out bread to make a boat of sorts. Be sure to not break the sides of the bread boat or make the sides real thin. Spoon mixture into bread and bake on cookie sheet for one hour. Great served with Frito Scoops. Eating the bread is also the best part.
Posted on 8/31/13 at 10:42 am to iluvdatiger
Easy one....
Jar of roasted red peppers
Package of cream cheese
Package of Ranch dressing mix
Combine in food processor......eat with fritos or other chips
Jar of roasted red peppers
Package of cream cheese
Package of Ranch dressing mix
Combine in food processor......eat with fritos or other chips
Posted on 8/31/13 at 11:04 am to Kingwood Tiger
Jalapeno Popper Dip will be served here tonight
Posted on 9/1/13 at 8:59 pm to JBM210
I ended up going with the cheese crack dip. It was excellent and everybody loved it!
Posted on 9/3/13 at 12:22 am to indytiger
made the buffalo chicken dip. wow. big hit!
Posted on 2/2/14 at 1:39 pm to iluvdatiger
iLuv, how long do you bake your dish for in the oven?
Posted on 2/2/14 at 1:46 pm to indytiger
Whipped creamed cheese with pickapeppa sauce infused in it, served on Triscuits
Posted on 2/2/14 at 1:53 pm to CITWTT
I have a spinach and artichoke dip that has some fried chicken "strips" mixed throughout.
It's pretty solid.
It's pretty solid.
Posted on 2/2/14 at 2:06 pm to iluvdatiger
I'm going to do crack dip and buffalo dip.
I'm tired of rotel and velveeta and spin dip.
Plus start that Advocare crap tomorrow, so may as well pig out one last time.
I'm tired of rotel and velveeta and spin dip.
Plus start that Advocare crap tomorrow, so may as well pig out one last time.
Posted on 2/2/14 at 3:20 pm to indytiger
Brown 1 lb. ground beef, melt sharp cheddar cheese, dice two tomatoes, pour them in a pot, add seasoning, stir for about an hour.
Super easy and delicious.
Super easy and delicious.
Posted on 2/2/14 at 3:21 pm to Napoleon
I'm also a fan of a thin cracker (Whole Foods, Rosemary flavor), with a slice of bourgogne cheese, and then a slice of uncooked salmon. 
That's my go-to "finger food."
That's my go-to "finger food." Posted on 2/2/14 at 3:34 pm to LSU lilly
Never had buffalo chicken dip. Anyone have a recipe?
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