Baked Vidalia Onion Dip

I'm baaaaack! And boy is it good to be back. I'm going to kick start my comeback with a very delicious and very easy dip recipe.

Another one of Lady's fabulous dishes! I absolutely love this dip. The combination of the sweet onions, swiss cheese and white wine is so wonderful.

I love to serve this with tortilla chips, I think it is the best way to enjoy this dip. But by all means, if you want to be healthy use veggies or crackers. Either way, it's so amazing, creamy and yummy!

Baked Vidalia Onion Dip

2 tablespoons butter or margarine
3 large Vidalia onions, coarsely chopped
2 cups (8 ounces) shredded Swiss cheese
2 cups mayonnaise
1/4 cup dry white wine
1 garlic clove, minced
1/2 teaspoon hot sauce

Melt butter in a large skillet over medium-high heat; add onion, and sauté 10 minutes or until tender.

Stir together shredded Swiss cheese and next 4 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish.

Bake at 375 degrees for 25 minutes, and let stand 10 minutes. Serve with tortilla chips or crackers.

Chicken Enchilada Dip

Lady has been making this dip for years and it is a family favorite. It is so easy and so delicious. We have always served it cold or at room temperature, but John loves it hot also. Either way, it is fantastic and you will love it. Serve this at your next party and everyone will love it!




Chicken Enchilada Dip
Lady's Recipe

2 cups cooked chicken, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chiles
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

Combine all ingredients in a medium bowl, and chill for at least 2 hours before serving. Serve with tortilla chips.

Queso, Baby!

STOP! Put down the Velveeta!!!

This is not your normal Velveeta and Rotel dip.

Lady (my mom), sister and I all started with the same recipe of this queso and we each have adapted it to our own liking. You may do the same, but I'm giving you my version to start with. It is fabulous and I know you will like it. It is a little more time consuming that the normal Velveeta and Rotel, but it is so worth it. Try it please.

Queso

1 pound breakfast pork sausage

2 tablespoons butter

1 medium sweet onion, chopped

2 cans Rotel (1 hot, 1 original) Do Not Drain

32 ounces American cheese (it is in a blue box near the Velveeta), cut into cubes

1 or 2 cans evaporated milk (I always start with 1 and a half then add more if it needs it)

Brown sausage in a large skillet over medium high heat. Remove from pan and remove drippings. Add butter to skillet and saute onions until tender. Add 2 cans Rotel, cheese and 1 1/2 cans of milk. Turn heat to medium low and stir occasionally until cheese melts. Add more milk if needed.

Black Eye Pea Dip

Lady has been making this dip on New Year's Day for years now. Black eye peas have never been something I've loved but I do make sure to eat some every year on January 1st. This dip makes it so easy to eat your black eye peas and even a little hard to stop!

PS: I made this at my mother-in-law's house this year so no pictures. I'm sorry, I'm not perfect.

Black Eye Pea Dip

2 cans black eye peas with jalapenos, drained and rinsed
1 can Rotel, drained
1/2 red onion, diced
1 green bell pepper, diced
2 avocados, diced
1 Tablespoon lime juice
3/4 cup Italian dressing

Combine all ingredients in a large bowl and serve with lots of tortilla chips.