Friends are so special!
I had a sweet lady give me several bags of pinto beans. I don’t care much about sitting down and eating a bowl of pinto beans; I prefer Great Northern white beans flavored with a ham bone if I’m going to do that.
But I love…I mean, LOVE, bean dip. The kind you buy in the little can by the chips.
So my dream to use these pinto beans was to make bean dip. And you know what? It is delicious! I served this with taco salads at our Sunday family dinner. Hope you enjoy!
“Better than Frito Lay” Spicy Bean Dip
2 cups of *cooked prepared pinto beans or one 15 oz can of cooked pinto beans
3-5 slices bottled jalapenos peppers
1 tablespoon brine, from bottled jalapeno slices or peppercini peppers
1 teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 package of taco seasoning
1 tablespoon mayo
Combine all ingredients in a food processor and process until smooth. Chill for several hours before serving to allow spices to blend. Serve cold with tortilla or corn chips.
Another option is to serve heated with shredded cheese and sour cream on top. Yum!
*See how to prepare dried pinto beans here.
As I was home for lunch, I literally threw together some very delicious homemade chicken salad and served it on toasted bread.
I used about 1 1/2 cups of leftover rotisserie chicken, some diced pickles, chopped green onions (2), and maybe a 1/2 cup of mayo. I salted and peppered to my taste. And it was tasty.
To add a little zip to the flavor, I added about a tsp of dill pickle juice and one pack of a Stevia based sweetener. I think this really brightened up the flavor.
It’s a great way to use up leftover rotisserie chicken and it was quick and easy, too!
This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.
I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.
It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more!
Buffalo Chicken Dip
6 chicken tenderloins, cooked and shredded
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing (I made my own)
3/4 cup pepper sauce (*see below)
1 1/2 cups shredded Cheddar cheese
Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through. Stir in cream cheese and ranch dressing. 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 celery sticks and crackers, corn chips, or tortilla chips.
* I used Louisianna brand hot sauce:
This is the birthday of a special lady…my Aunt Mary.
Love and miss her very much!
I love cheese in most shapes, forms, flavors, and dishes!
I love cheese balls!
And today, April 17th, happens to be
NATIONAL CHEESE BALL DAY!
Here’s one of my favorites…
Here’s a great cheese spread, served warm it’s so yummy…
Here’s a tasty cheese ball from The Country Cook…
While not served in ball form, Crab Rangoon Dip by Grace sounds like a great cheesy dip…
Feel free to share your favorite cheese ball links in the comments
and have a very
Happy National Cheese Ball Day!
Hope you enjoy your Sunday.
I’m trying a new (to me) weight loss technique. If you want to read about it, go here.
You either love’m or hate’m! I found them quite tasty, but not crispy. I may try baking them next time.
I used a large turnip and tried to cut it into equal fry-like pieces. I deep fried mine, but the most popular way to cook them seems to be to bake them with parmesan cheese and spices. Yum!
See links to more recipes at the bottom of this post.
Baked Turnip Fries at Cook Local
Crispy Turnip Fries
Turnip and Sweet Potato Fries
Crispy Turnip Fries 2