Buttermilk Ranch Dip

Submitted by Jessica Guinan
From Dip It! by Rick Rogers


1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper

• Whisk the mayo, sour cream & buttermilk powder in a medium bowl until the powder dissolves. Stir in the parsley, onion, garlic, thyme, celery seeds and pepper. Cover and refrigerate to blend the flavors, at least 2 hours or up to 3 days.

I found with this dip, it really should sit at least overnight. I made it and served it in 3 hours once and I didn't really enjoy it. Overnight is good and 2 days is better.

Diane's Supreme Avocado Dip

Submitted by Jessica Guinan
From Dip it! by Rick Rogers

4 ripe Hass avocados, pitted and peeled
2 tbsp fresh lime juice
salt to taste
1 1/2 c. sour cream
1 c. mayonnaise
1 one ounce envelope ranch-style dressing & dip mix.

Toppings
3 plum tomatoes, seeded & chopped
3 scallions, white part & green, chopped
1/2 c. shredded cheddar
1 can chopped olives, drained
1/4 c. drained & chopped pickled jalapenos
2 tbsp fresh cilantro (GAG! I would never use this...)

• Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
• Stir the sour cream, mayo & dip mix in a small bowl, blending well. Spread over avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour (The dip can be prepared to this point up to 5 hours ahead).
• Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives & jalapenos, on the dip, ending with the cilantro in the center. Serve immediately.

Easy Taco Dip

Submitted by Jessica Guinan

1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream

• Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
• Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
• Just before serving, stir in cheese. Serve with tortilla chips & sour cream.

Obviously this can be adapted to just be a skillet dip and it goes much quicker, if you're in a hurry.

PIco de Gallo

Submitted by Tiffany Gallehugh

1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper

Bacon Dip

Submitted by Angela Johnson

1 large container of low fat or fat free plain yogurt
Low fat real bacon pieces (I use Hormel)
Chives
Paprika or McCormick smoky sweet pepper seasoning
Salt
Pepper


Start by spreading a thick layer of paper towels on a counter. At least 10 to 15 pieces depending on the brand you use. Pour the yogurt onto the paper towels and spread it into a relatively even thickness. Top with paper towels and lightly tap. Let it sit for 10 minutes. Remove the top layer of paper towels, and using a rubber spatula, scrape the yogurt into a bowl.If you like bacon like I like bacon, pour in the jar of the bacon pieces. Take a small handful of chives and chop into small pieces. Add in salt, pepper, and the paprika (or smoky sweet seasoning) to taste. You can dip literally anything into this!

Corn Dip AKA Packers Dip

Submitted by Jennifer Peters

2 Tbl - Unsalted butter
3-1/2c - Whole kernel corn
Salt and Pepper
1c - Finely chopped sweet onions
1/2c - Finely chopped red peppers
2 tsp - Minced garlic
1/4c - Green onions
1/2 - 1 cup - Mayo
4 - 6 oz - Shredded cheddar
4 - 6 oz - Shredded Monterey Jack (I substitute Jalapeno Pepper Jack instead and skip the jalapenos)
I personally skip the options below since I replace the monterey jack with Jalapeno Pepper Jack cheese)
(Optional) 1 jalapeno seeded and minced
(Optional) 1/4 tsp cayenne

Melt 1 Tbl of butter in pan and add corn.  Salt and pepper to taste.  Cook until corn starts to lightly brown (about 5 min).  Transfer to large mixing bowl.  Melt remaining 1 Tbl of butter in pan and add onions and red peppers.  Cook until onion is wilted (about 2 min).  Add green onions, garlic and optional jalapeno and cook until softened.  Add to mixing bowl.  Add mayo and 2/3 of the cheeses and mix well.  Pour into 8" baking dish and sprinkle remaining cheese on top.  Bake until golden and bubbly 15 - 20 min.  Serve hot with tortilla chips.  Enjoy!!!

I like to use a lot of cheese, so sometimes I use 8 oz of both cheeses.  It's all a matter of preference!

Sweet and Tangy Meatballs

Submitted by Jennifer Peters

This is going to sound gross, but mix it all together and you'll love it, I promise!  My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.

72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly

Bake meatballs.  Cook chili sauce and jelly in a pan until well mixed.  Add all to a crockpot for an hour and serve!  Super yummy!