Loaded Baked Potato Dip

Ingredients


1 (2.1-oz.) package fully cooked bacon slices
 1 (16-oz.) container sour cream 2 cups
(8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce Garnishes:
cooked, crumbled bacon;
sliced fresh chives;
freshly cracked pepper
 
Serve with: waffle fries
 
Preparation


Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
 
Southern Living   JANUARY 2011

Katie’s Mexican Dip

This wonderful recipe was contributed by my good friend Laura Bruner (Katie is her niece).  It is a wonderful dip or side dish or can even be the main course.

Katie’s Mexican Dip

Spanish or Mexican Rice-a-Roni (cooked)-This time I used one of those small bags of McCormick Spanish rice instead (it was cheaper)
Can of black beans
Can of Ro-tel
8 oz. Sour Cream
Package of Cream Cheese
Can of Cream of Mushroom Soup
Pouch of Taco seasoning
2 cups of Shredded Cheddar Cheese
3 boneless, skinless chicken breasts (I didn't use)

Layer rice, Ro-tel, and beans.
Mix together sour cream, cream cheese, soup, taco seasoning, and chicken.
Put that on top of layers.
Top with cheese.
Bake at 350 for 35 minutes.

* I used lite sour cream and cream cheese and it worked out fine. Makes it a little healthier.

Sausage Balls

You wont come to our house at Christmas and not find this yummy treat!  But don't hold out till then, try them anytime as show stopping appetizer!

Ingredients:


4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper

Dip:

1 tablespoon mustard
1 cup mayonnaise

Directions

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.


Servings: 5 dozen sausage balls, about 1 cup dip