THE DIP’S MAKING THE DIP


College Football is over…and a College National Champion decided…The Super Bowl is coming up on Sunday…and  we look forward to February and a month of college basketball.  Many important conference games will be played, leading up to March Madness and the NCAA Basketball Tournament.

Nothing goes better with  Super Bowl Sunday and college basketball tv viewing parties than a good dip.

One of my favorite quotes from Reba McEntire in her television series, “Reba”, is “The dip’s making the dip”, referring to her sort of goofball son-in-law.  So let’s talk dips!

My go-to appetizer is easy and served hot.  It includes the traditional artichokes, parmesan cheese and mayo, but with my twist,  black sliced olives and Rotel’s tomatoes and green chilies.  Always a favorite!

KATHY’S HOT ARTICHOKE DIP

Kathy's Hot Artichoke Dip photo by Kathy Miller

Kathy's Hot Artichoke Dip with Black Olives and Rotel's Tomato and Green Chilis photo by Kathy Miller

Ingredients

  • 1 (13.75-ounce) can artichoke hearts (quartered) & processed in food processor
  • 1 cup shredded parmesan cheese
  • 1 cup mayo
  • 1 (10-ounce) can Rotel diced tomatoes & green chilies, drained
  • 1 (2.25-ounce) small can of sliced black olives, drained
  • Paprika sprinkled on top

Instructions

  1. After processing artichoke hearts, combine all other ingredients.
  2. Bake in a 350 oven for 30-45 minutes. Be sure to drain tomatoes and olives before adding.
  3. Serve with crackers or blue corn chips.

Notes

I make this all the time!!! Kathy's favorite hot appetizer. Jeff suggested using Rotel diced tomatoes & green chiles with LIME. We tried it with fresh lime juice and it was delicious. Think this will be a great new addition.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Another good hot dip is Donna’s Dip…given to me by an avid Ole Miss fan.

Ingredients

  • 8 ounces cream cheese, softened
  • 1 (15 ounce) can Hormel no beans chili
  • 1 (8 ounce) package monterey jack cheese, with or without jalapeños, shredded
  • 1 (3.8 ounce) can sliced black olives

Instructions

  1. Spread cream cheese on the bottom of a pie dish.
  2. Add the can of Hormel chili and top with shredded monterey jack cheese.
  3. Add sliced black olives on top. Bake at 350 degrees for 15 minutes.
  4. Serve with tortilla chips.

Notes

This is very easy to make but tastes so yummy.

By Donna Grubs via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

A nice cold dip, inspired by my favorite BLT sandwich from Cornucopia (in Cashiers).

The avocado makes it “California”…  I love avocados…

CALIFORNIA BLT DIP

Before Cheese

California BLT dip with avocado photo by Kathy Miller

After Cheese

California BLT dip with cheese photo by Kathy Miller

INGREDIENTS

  • 8 ounces cream cheese, softened
  • 1/2  cup mayonnaise
  • 1/4  cup grated Parmesan cheese
  • 1  cup finely chopped Romaine lettuce
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup grape tomatoes, diced
  • 3  tablespoons sweet Vidalia onions, chopped
  • 1  avocado diced
  • 1 1/2 cup shredded cheddar cheese
  • Toasted French bread baguette slices or mild chips

INSTRUCTIONS

  1. In a small bowl, mix cream cheese, mayonnaise and Parmesan cheese until blended well.
  2. Spread into large shallow dish.
  3. Layer with lettuce, bacon, tomatoes, onions and avocado.
  4. Sprinkle with cheddar cheese.
  5. Refrigerate until serving.  Serve with sliced baguettes.

NOTES

My favorite BLT (sandwich) comes from Cornucopia in Cashiers, NC.  They add add sliced avocados to make it a "California" BLT.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Everyone loves a good guacamole.  I like mine with lemon although lime is delicious too!

Guacamole with Jalapeno photo by Kathy Miller

Ingredients

  • 4 ripe avocados
  • 3 tablespoons fresh lemon juice (1 lemon)
  • 8 dashes hot sauce, your favorite, I like Tennessee Sunshine
  • 1/2 cup diced sweet onion (Vidalia if in season)
  • 1 large garlic clove minced
  • 1 medium tomato, seeded and diced
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1 small jalapeno pepper, seeded and diced (optional)

Instructions

  1. Cut the avocados in half, remove the pits.  Peel and dice.  Place in bowl.
  2. Immediately add the lemon juice to keep avocados from turning brown,
  3. Add hot sauce, onions, garlic.
  4. Using a sharp knife, slice through the avocados in bowl until they are finely diced.
  5. Add the tomatoes, salt and pepper.Top with jalapeno or another topping of your choice...roasted pepita seeds (pumpkin seeds)

Notes

The jalapenos or pepita seeds are optional...Also some like lime better than lemon.  I like it either way although I love lemon!

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

AND REMEMBER THROUGHOUT THE NCAA BASKETBALL TOURNAMENT…A SENSE OF HUMOR NEVER HURTS!

THE DIP’S MAKING THE DIP!

Watch for more recipes throughout March Madness.  Come celebrate with me.  I’ll save you a seat at the table.

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2 Comments

  • Charlie Albright says:

    Kathy, you are killing me. They look incredible. Great to see you guys last. Always one on my favorite outings. Would love to see the Vols play the Wolverines in the NCAA.

    • Kathy Miller says:

      Thanks Charlie! We had a great time with you and Rosemary. I think a Tennessee Michigan game would be awesome! Enjoying the Vols #1 ranking as long as it lasts…

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