I made this stuff up! Cooking with Mimi

Beer Cheese Dip

No picture of this but it was a keeper. This recipe comes from The Hungry Housewive's blog. We warmed our dip and really liked it that way.

Beer Cheese Dip

16 oz Cream Cheese, softened

32 oz Velveeta Cheese, cubed

3 cloves Garlic, minced

2 jars Old English Cheese

18 oz Dark Beer, stirred to remove bubbles (1 1/2 bottles of beer)

2 Loafs of Round Bread (not sliced)

1 Tbsp Parsley for garnish

In a large bowl with an electric mixer, mix cream cheese until smooth.

Add the two jars of Old English Cheese and incorporate with the cream cheese until smooth.

Add 1/2 of the cubed Velveeta Cheese into the cream cheese and mix until smooth.

Blend in the 3 cloves of garlic.

Blend in one bottle of beer.

Add the remaining Velveeta Cheese and blend.

Add in the remaining beer.

With the mixer on medium high, blend the cheese until smooth. Be sure to keep you beaters in the cheese mixture as much as possible to reduce the amount of air in the cheese. This will take about 5 minutes. You can add more beer if your dip is too thick.

To prepare the bread bowl, cut a lid out of one of the loafs of bread and remove.

Scoop out the bread out of the center of the bread to make a “bowl”. Set that bread aside, you will use it to dip. Take care not to tear through the bread or your dip will leak through.

Take the other loaf of bread and cube it into 1″ cubes.

Pour the beer cheese into the bread bowl and arrange the cut up bread around the bowl.

Garnish with parsley

Serve immediately or make up to 3 days in advance. Store leftovers in the fridge.

Spinach Dip

This is a favorite in our house at holidays or really anytime. Let me just say also that I don't like spinach or green onions but this dip is fantastic so give it a try. This recipe comes directly off the back of the Knorr Vegetable Soup Mix package. They really know what they are doing but I wanted to share this anyway because its tasty and easy to throw together. Plus Kelly made it today and it was so so good!

Spinach Dip

• 1 package (10 oz) baby spinach, chopped, (10 oz) frozen spinach thawed and squeezed dry
• 1 container (16 oz) sour cream
• 1 cup Best Foods Mayonaise (it really is that important to use Best Foods, it makes it so much better)
• 1 pkg Knorr Vegetable recipe soup mix
• 1 can (8 oz) water chestnuts
• 3 green onions chopped (optional but I recommend it)

Combine all ingredients and let it sit for 4 hours at least. I like to put this in a sourdough bread bowl but you could serve it with veggies also for a healthier spin on it.

Texas Caviar

This is my mom's recipe and it's so so good! This recipe is sort of a jumping off point. If you use the canned tomatoes you don't need to add the hot sauce or vinegar but it's up to your personal taste. We tend to use more avacado.

Texas Caviar 

• 3 tablespoons red wine vinegar
• 2 teaspoons hot sauce (like Texas Pete)
• 1 tablespoon minced garlic
• 1 1/2 tablespoons olive oil
• 1 avocados
• 1 yellow or green pepper diced up
• 1 (15 ounce) can white corn kernels (we use frozen corn)
• 1 (15 ounce) can black beans or black-eyed peas
• 3-4 whole roma tomatoes (or 1 can diced tomatoes with mexican peppers)
• 1 cup diced onions
• 1/2- 3/4 cup chopped fresh cilantro
• 1 to taste salt & pepper

Directions

1. Whisk together the vinegar, oil garlic and hot sauce.
2. Then fold in the avocado and the rest of the ingredients.
3. Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.

Hot Corn Dip

This recipe while it may sound strange is really really good. So good that Tim and I had it for dinner last night. It's a great Sunday afternoon sit in front of the tv and relax sort of deal. I think it would be really good on a baked potato also. Enjoy! 

 

 

Hot Corn Dip

Recipe by Emeril Lagasse

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
• 4 ounces monterey jack or cheddar, shredded- I used jalapeno cheese and it was excellent!
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos. 

Taco Dip

This is an easy recipe but it's so tasty and worth making. You can double it to make a 13x9 pan but this amount is good for a pie tin or square 8x8 pan.

Taco Dip

• 1 can refried beans
• Guacamole
• 1 small can of chopped chiles
• 16 oz sour cream
• 1/2 cup mayonaise
• Taco seasoning (to taste)
• Cheese
• Olives

Layer the items above starting with the beans in your pie plate. Mix taco seasoning into your sour cream and mayonaise before adding it over the guacamole. Cover with shredded cheese and olives. You can add chopped tomatoes also. Enjoy!

Baked Potato Dip

Mom found this recipe a few years ago and it is a hit at every party. It's great on baked potatoes or with potato chips.

Baked Potato Dip

• 16 ounces sour cream
• 8 ounces mayonaise
• 16 ounces shredded sharp chedder cheese
• 8 ounces bacon bits
• 1 pkg ranch dressing dip

Mix all ingredients together. Store in fridge at least one hour before serving. Enjoy!