Greek Dip

Here is another idea I pinned a few weeks ago.  I made this yesterday for a Superbowl party that we went to.  You can find the original post on The Lovely Cupboard.

Spread the two tubs of Hummus into a serving bowl/platter.

Then finely chop the English Cucumber and place that on top of the hummus.

Then finely chop the red bell pepper and olives.  Spread those on top of the cucumbers.

Sprinkle on the crumbled Feta Cheese and Dill

We served this with Stacy's Pita Chips.  This was very tasty!!!

Buffalo Chicken Dip (aka Chicken Poop)

This is always a hit when I make it.  I decided to make yesterday for a New Year's Eve party that we were going to.

This technically is a triple batch and you can easily scale it down.

3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese (leave out to warm up to room temp for a couple hours)
1 1/2 cups sour cream
1 cup Franks Red Hot
2 1/4 cups Shredded Cheddar cheese


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.

Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with Tostitos scoops!

Guacamole

I found this recipe on The Amazing Avocado site and it is really good!! I usually just make half a batch and use a jalapeno pepper.

Serves 5-8

5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 cloves of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste


Halve Hass Avocados and remove seeds.

Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.

Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)

Season with salt and taste, then mix a little bit more to combine thoroughly.

All ingredients can be adjusted to suit your taste. Pair with corn chips

Nutty Caramel Apple Dip

I made this last night, it is great served with apples.

1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
3 medium apples, sliced

In a small bowl, beat the cream cheese, apple butter, brown sugar and vanilla until combined. Stir in the peanuts. Serve with apple slices. Refrigerate leftovers.

Yield: 2 cups.

Pumpkin Pie Dip

Pumpkin Pie Dip


1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies


1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.

Feta and Olive spread

Feta and Olive Spread


1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained


1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving

Serve with pita chips, or veggies/crackers

Chicken Poop

We had our two Halloween parties this weekend, and a few people wanted some of my recipes.

First is Chicken Poop! (this is a triple batch)

3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese


1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.

2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with Tostitos scoops!