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The Southern Coterie is an exciting collaborative effort celebrating the people, places and things that make the South special. If you can’t come to the South, the South will come to you!

~ Wednesday, March 14 ~
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Celebrations: Happy National Chip & Dip Day on March 23rd
Gena Knox’s Creamy Parmesan Artichoke Dip
Ingredients:
2 – 14 ounce can artichoke hearts, drained and coarsely chopped
6 ounces good quality Parmesan cheese, finely shredded (about 1 1/2 cups)
1 cup light mayonaise
1/2 cup bottled banana peppers, drained and coarsely chopped
1 red or yellow bell pepper chopped
3 cloves garlic minced
1 1/2 teaspoons ground cumin
dash cayenne pepper
pita chips to serve
Directions:
Preheat oven to 400°F. Combine dip ingredients and transfer to 1 1/2 quart baking dish. Bake for 25 minutes until bubbly and brown.
Guaca-Hummus
Ingredients:2 cups guacamole
8 ounces Cabot Extra Sharp Cheddar, divided
4 green onions, thinly sliced, divided
2 cups hummus
1/4 cup diced tomato or red pepper, whichever you prefer
Mild or hot chili powder
Directions:In medium glass bowl or 7-by-11-inch glass baking dish, spread guacamole in even layer. Scatter with half of grated cheese and half of scallions. Next spread hummus in even layer, followed by remaining cheese and scallions. Sprinkle with tomatoes or red peppers and dust with chili powder. Serve with tortilla chips, veggies, etc.
Cheddar Bacon Dip (a.k.a Crack cause it’s addictive!)
Ingredients:
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Directions:
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
PHOTO CREDIT of the Guaca Hummus: http://www.framedcooks.com/2011/04/guaca-hummus.html

Celebrations: Happy National Chip & Dip Day on March 23rd

Gena Knox’s Creamy Parmesan Artichoke Dip

Ingredients:

2 – 14 ounce can artichoke hearts, drained and coarsely chopped

6 ounces good quality Parmesan cheese, finely shredded (about 1 1/2 cups)

1 cup light mayonaise

1/2 cup bottled banana peppers, drained and coarsely chopped

1 red or yellow bell pepper chopped

3 cloves garlic minced

1 1/2 teaspoons ground cumin

dash cayenne pepper

pita chips to serve

Directions:

Preheat oven to 400°F. Combine dip ingredients and transfer to 1 1/2 quart baking dish. Bake for 25 minutes until bubbly and brown.

Guaca-Hummus

Ingredients:
2 cups guacamole

8 ounces Cabot Extra Sharp Cheddar, divided

4 green onions, thinly sliced, divided

2 cups hummus

1/4 cup diced tomato or red pepper, whichever you prefer

Mild or hot chili powder

Directions:
In medium glass bowl or 7-by-11-inch glass baking dish, spread guacamole in even layer. Scatter with half of grated cheese and half of scallions. Next spread hummus in even layer, followed by remaining cheese and scallions. Sprinkle with tomatoes or red peppers and dust with chili powder. Serve with tortilla chips, veggies, etc.

Cheddar Bacon Dip (a.k.a Crack cause it’s addictive!)

Ingredients:

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese

Directions:

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

PHOTO CREDIT of the Guaca Hummus: http://www.framedcooks.com/2011/04/guaca-hummus.html

Tags: Happy National Chip & Dip Day Guaca-Hummus Cheddar Bacon Dip
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