Green Olive Dip

8 ounce package cream cheese

small jar pimiento stuffed green olives

heaping tablespoon ranch dressing

green onion

Slice 4 green onions

Drain and chop olives, reserve juice.

Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)

and some of the olive juice to desired dipping consistency.

Stir in the olives and onions.

Serve as a dip for vegetables

or a spread for crackers.

Buffalo Chicken Dip

1 package cream cheese, softened

1 can chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch dressing

8 ounces shredded Colby Jack cheese

I like to use the lowfat Neufchatel cheese

on most occasions.

Frank's Red Hot Wing Sauce is always a favorite.

And this weekend, perhaps leftover turkey 

would be a suitable substitute for the canned chicken.

You have the option of combining the ingredients 

with your electric mixer...

Or layering them in your oven-proof pie plate.

Sprinkle with Shredded Cheese.

Bake, uncovered at 350 degrees for 20 to 25 minutes.

Serve with bread, celery sticks or torilla chips.

Enjoy the big game!

Caesar Salad Dip

 

Caesar Salad Dip

1 pkg. Cream Cheese, softened

1 cup Parmesan Cheese

1/2 cup Caesar Dressing

1 cup Romaine Lettuce

1/2 cup Croutons

Place cream cheese, parmesan cheese, and caesar dressing in mixing bowl.

Beat with electric mixer on medium speed, until well blended.

Spread on bottom of 9-inch pie plate.

Top with romaine lettuce and croutons.

Sprinkle with additional parmesan cheese, if desired.

Serve with crackers or vegetable spears, 

such as celery sticks, baby carrots, or strips of bell peppers.

Cowboy Caviar

Cowboy Caviar

1 can blackeyed peas

1 can hominy

1 can whole kernel corn

1 or 2 tomatoes, depending on size

1 green pepper

1 jalapeno

1/2 cup yellow onion

4-6 green onions

2 cloves garlic

1/2 cup parsley or cilantro

1/2 cup salsa

1/2 cup salad vinegar

1/4 cup olive oil

Tortilla Chips

Rinse and drain peas, hominy and corn.

De-seed and chop the tomatoes, green pepper and jalapeno.

Chop the onions, mince the garlic.

Rough chop the parsley or cilantro.

Toss all except dressing until well mixed.

Stir in the salsa.

Blend the vinegar with olive oil and pour over the mixture.

Let stand several hours or overnight.

Serve with tortilla chips.

It's best served well chilled.