Friday, September 4, 2009


oh my! i've hit the jackpot. just ask emery how much i love dip (she does to)! we could eat dip all day everyday and not get tired of it. we actually took dips to work today just to have something to munch on all day!

boomama is hosting a "diptacular" blog tour. here are my favs...

keep in mind that here in louisiana it's still HOT until about half way through the season. therefore, the first half of the season gets "liquidy" dips and the second half gets anything with mayo, sour cream or cream cheese.

dope dip
2 bunches cilantro - chopped
2 small cans chopped black olives
2 small cans chopped green chilis
1 bunch green onions - chopped
1 can zesty italian tomatoes - drained
1 pound shredded mexican cheese
zesty italian dressing
1 package taco seasoning mix
chopped jalapenos - optional
tony's seasoning

mix all together in a bowl and chill. serve with the big frito scoops.

1 14.4 oz can hunt's diced tomatoes with roasted garlic
1 can "hot" rotel
1 8 oz can tomato sauce
cilantro - use however much you want - i like a lot so i use a lot
half of an onion - doesn't matter which color
salt, pepper, tony's

combine in blender and blend away
**this is really spicy. if you use the regular rotel and a purple onion it's bearable

corn dip
1 cup sour cream
1 cup mayo
2 green onions - chopped
2 jalapenos - seeded and chopped
1 jar pimentos - drained
2 cans whole kernal corn - drained
4 oz shredded monterey jack cheese
4 oz shredded sharp cheddar cheese

mix all and chill. serve with the big frito scoops

and, this isn't a dip but super good tailgate food...

1 1/2 bags of pretzels
1 ranch dressing packet
1 tsp garlic salt
1 tsp red pepper
1 cup vegetable oil

combine all ingredients and pour over pretzels evenly coating. bake for 1 hour 15 minutes at 250 degrees.

there's sooo many more but this is enough for now.

here's a hint of what olivia will be wearing this picture it's not finished. it's finished now and super cute!

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