CANTALOUPE with RICOTTA, HONEY and PISTACHIOS

CANTALOUPE with RICOTTA. HONEY and PISTACHIOS 

1/2 cup part-skim ricotta
1/4 cup pistachios, chopped, toasted if desired
1/4 cantaloupe, seeded, peeled, and sliced
2 tablespoons honey (optional)

Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

SPICY LAYERED DIP

Spicy Layered Dip

Ah, the art of the dip meets the joy of sprinkling. This colorful dip is rich with cream cheese and uniquely flavored with the addition of OLD BAY®. Sprinkle generously.

2 (8-ounce) packages packages cream cheese softened 

2 tablespoons mayonnaise 

1 tablespoon  Old Bay Seasoning

1 cup tomatoes diced 

1/4 cup green onions sliced 

1 cup cheddar cheese shredded 

1/4 cup (about 2 ounces) black olives sliced 

tortilla chips and assorted crackers 

In a medium bowl blend cream cheese mayo and OLD BAY. Spread in a 9-inch pie plate.

Top with layers of tomatoes green onions cheese and black olives. Serve with tortilla chips and assorted crackers.

SPICY FETA CHEESE DIP

This spicy dip is one of those great little recipes that you can make at the last minute for drop-in guests, because the ingredients are easy to keep on hand.

Htipiti, Spicy Feta Dip

Makes about 1/2 cup

1/2 cup crumbled feta

1 tablespoon olive oil

1 tablespoon water

1 teaspoon fresh lemon juice

1/2 teaspoon paprika

1/8 teaspoon cayenne

Blend all ingredients in a food processor until smooth, about 30 seconds.  

FIESTA DIP

Fiesta Dip

1 can black eyed peas
1 red pepper diced 
1 green pepper diced
1 red onion diced
Rinse and drain peas corn 
Add: 2 tbs Tiger Sauce
3/4 cup white sugar
1/2 cup apple cider vinegar
1/4 veg oil

Mix and let stand overnight.

Drain liquid before serving with tostito scoops This also works great as a salad topper/dressing.
 
1 can shoe peg corn, can be any corn, or use 2

 c. frozen corn

GREEN PEA GUACAMOLE

GREEN PEA GUACAMOLE


1/3 cup roughly chopped cilantro
1 (16-ounce) bag frozen green peas, thawed
1 avocado, peeled, pitted and roughly chopped
4 green onions, sliced
3 cloves garlic
4 tablespoons lime juice

Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and purée until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve.

CRAWFISH DIP

CRAWFISH DIP

Serve cold or heat in oven till hot and bubbly through.  Also a great sandwich filling.

1/2 cup butter

2 pounds crawfish tails, with fat

4 (8 ounce) packages cream cheese, room temperature

1 bunch green onions, chopped

1 cup mayonnaise

1/2 teaspoon hot pepper sauce, or to taste

1 teaspoon Worcestershire sauce, or to taste

Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.

1. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

BEER CHEESE SPREAD

Beer Cheese Spread

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

	Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
	Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
	Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
	Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

ASIAN SESAME DIP

ASIAN SESAME DIP
For all sorts of chips, veggies or shrimp.

½ cup sour cream
2 Tbsp. seasoned rice vinegar
1 Tbsp. soy sauce
1 Tbsp. Honey
1 tsp. Curry Powder
1 tsp. Grated fresh ginger
1 tsp. Dark sesame oil
1/4 tsp. Cayenne

Whisk together all ingredents in a small bowl. Cover and chill at least 30 minutes. Yield: 3/4 cup.