Skip to main content

Savory addition

I've been thinking about our menu for the open house and want to make sure that there is at least one or two savory options to help highlight the sweetness of the cookies.  I keep thinking about having a big plate of bacon and calling it a day, but then everybody would eat the bacon and there'd be a ton of cookies left over.  So I have to think of something tasty, but not as awesome as bacon. Here are three of our favorite dip recipes that I'm thinking about serving.

Party Dip is something that we discovered while visiting a cute shop in Cedarburg, WI.  They had a great selection of hot sauces and dips and it's also where we got our favorite Mexican cookbook.  It's super easy to make and goes great with pretzels or corn chips or just about anything you want to slather it on to.

Party Dip

Bread & Butter Texas Longhorn Jalapeno Dip Mix
8 oz block of cream cheese

Mix 1/5th of a jar, juice also, with cream cheese until smooth.

We order the dip mix from Original Juan's they have an amazing selection of goodies! I like to eat the dip mix on hot dogs or hamburgers during the summer.  It's spicy and sweet, good stuff.


We learned how to make Nacho Cheese Dip while we lived in Austin.  It's another easy dip that you can keep the ingredients in your pantry and have a party in next to no time.

Nacho Cheese Dip

1 block of Velveeta Cheese
2 cans Rotel (spicy or mild depending on the heat level you want typically found on the Mexican aisle or with tomatoes depending on your store)

Cube cheese, place in crock pot with rotel, heat on low until nummy dipping goodness is created.  Serve with tortilla chips.  For easy clean up, spray the crock with cooking spray before hand or put in one of those crock pot bags.

My mom taught me how to make this next dip.  I could just eat it for supper and call it a day.  It's one of my favorites.

Mom's Jimmy Dean Sausage Dip

1 roll of Jimmy Dean sausage (Yes it must be Jimmy Dean, other brands do not have as fine of a grind in their meat so they don't cook up as well for dip purposes)
1 block cream cheese
1 can Rotel

Crumble sausage into frying pan and cook through.  Drain off fat.  Return pan to heat, put in cream cheese and Rotel, heat until cream cheese melts.  Serve with Tostitos scoops chips so that you can satisfy your mouth with a goodly amount of dip.  We often put it in our fondue pot to keep it warm and serve it on New Years Day.  You may want to buy enough to make two batches.  It's that tasty.

What's your favorite savory addition to a party?

Comments

Popular posts from this blog

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Project 52: Shiver me dufuses

This date I pulled out a puzzle that I had bought for Joel years ago.  I put up a little camp table , and even devised a system to keep the pieces in place with some fabric, so we could roll it up and stow it.  I was all ready to go and then the reality of the puzzle set in and I realised, I don't like puzzles.  I was already frustrated and worn out by the darn thing and we were only a mere few minutes into working on it!  Instead of getting upset, we changed plans. The puzzle was abandoned and Joel went out for a shamrock shake from McD's and two cherry pies.  We played some MadLibs .  The one we bought for Hannah today was Pirate themed and the story that was the funniest included a peg elbow and a pet pencil sitting on your shoulder saying "Shiver me dufuses!" We even had a joke book that we'd picked up for Hannah and read a couple of terrible jokes to one another while shuffling cards for cribbage. A fun night full of laughter and green shakes.  Well, I&#

KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7 th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking.  Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year someti