Creamy Sausage and Tomato Dip

This is just the right amount of spice for me. Very creamy and has a great flavor. A huge hit at our super bowl party.

Ingredients:
1lb Italian Sausage
1-8 oz package cream cheese
1-14/4 oz can tomatoes w/ green chilis. (I used Rotel)

Directions:
Brown sausage. Drain grease. Add cream cheese and can of tomatoes. It's up to you whether you want to drain can of tomatoes or not. We drained ours and it turned out great. Stir until cheese melts and well incorporated. Serve with tortilla chips. You can also put in small crockpot on warm. Yields about 2 cups of dip.

*I doubled it. I made it all in a skillet and then put in small crockpot to serve and keep warm.

Recipe from Jamie Cooks It Up!

Hot Corn Dip

My family loved this dip. This is a good one to serve at get togethers as well. It is the perfect blend of mild and spicy flavors and it's very filling. It could also be served up as a salad or maybe a main dish. Sorry, I never take pictures of the new food I make. They don't look that amazing but they always taste delicious!

Daughter rating: 1-Didn't touch it

(I made this dip twice. The second time I did it I used one large can of chicken and that tasted good as well)

Hot Corn Dip

Ingredients:

• 1 teaspoon olive oil
• 3-4 ears of fresh corn on the cob (can use frozen if it is out of season. It's about 3-4 cups of frozen corn)
• 1 red bell pepper, diced
• 1 small can of white hominy (drained)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup sour cream
• 1 pepper in adobe sauce, chopped
• 1 small can of olives, sliced
• 1 cup imitation crab pieces
• 1 tablespoon fresh cilantro, rough chopped
• 1 cup cheddar cheese, shredded, divided
• ¼ cup mayonnaise

Method:

Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab, cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips.

Pantry-Friendly Mexican Cooking by LeAnn Bird
www.pantryfriendlycooking.com

Another great recipe from Studio 5. Thank you!

Avocado Egg Rolls with Dipping Sauce

I've come to realize I really love trying new recipes. This is a great way of keeping track of all the new things I try and like or not like. These Avocado Egg Rolls I LOVED. My husband not so much. He's a much bigger fan of subtler tastes. I got this recipe from Studio 5 Recipes. Yummy!

Daughter rating: None. We ate this when she was in bed.

Avocado Egg Rolls with Dipping Sauce

Ingredients:

• 2 large avocados, peeled, pitted, & diced
• 4 tablespoons sun-dried tomatoes packed in oil, chopped
• 2 tablespoon minced red onion
• 1 teaspoon fresh cilantro, chopped
• ¼ t. salt
  
• 6 egg roll wraps

Method:

Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Honey Cilantro Dipping Sauce

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Method:

To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.

My tip/addition: I added about 4 tablespoons of crumbled bacon to the egg roll mix and I loved it. I'm sure it would be awesome with even more.