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Thursday, September 26, 2019

Football season

Time to beef up your repertoire of hearty dips and snack food for when folks gather to cheer on their favorite teams. Whether you’re hosting or asked to bring something to someone else’s house or tailgate party, here are some dips that should please those hearty appetites.

Creamy Jalapeno/cilantro dip

            This is a variation of the dip/salad dressing served at Chuy’s restaurants.

¾ cup sour cream

¾ cup mayonnaise

1 pkg. dry ranch dressing mix

¼ tsp. garlic salt

½ cup or more tightly packed cilantro

Pickled jalapenos plus juice— ¾ cup is recommended, more if you like it hot; I personally cut way back and sometimes just use the juice and not the peppers.

½ cup buttermilk (or as desired)

2 tomatillos

2 tsp. fresh lime juice

Mix sour cream, mayonnaise, ranch dip, and garlic salt.

In food processor, puree cilantro, jalapenos, tomatillos, cilantro—use enough jalapeno juice to make it blend smoothly.

Add puree to mayonnaise mixture. Stir in buttermilk a bit at a time to get the consistency you want—not too thin for a dip so that it won’t drip all over. Add lime juice.

Serve chilled with corn chips, good heavy potato chips, or fresh vegetables. Will keep several days in refrigerator.

Guacamole with feta

3 avocados

1 cup diced tomatoes

1 medium red onion, diced

1 clove garlic, minced

2-3 Tbsp. fresh lime juice

2 oz. crumbled feta cheese

Salt and pepper to taste

Mash avocados, add remaining ingredients except cheese, mixing well. Finally add feta, saving some to sprinkle on top for eye appeal.

Colin’s queso

This is a favorite of my oldest son, Colin. Serve it warm with chips to dip or put chips in bowl and spoon queso over them—then serve with spoon.

1 lb. hamburger

1 lb. sausage (use hot, medium, or mild, according to your taste)

1 lb. Velveeta

1 can mushroom soup

1 jar Pace picante sauce  (again, use hot, medium, or mild, according to your taste)

Brown hamburger and sausage, breaking up the chunks of meat until it is all crumbly. Drain and put in the crockpot. Add Velveeta, cut in chunks, and melt. Add  mushroom soup and picante sauce (really works best if you use Pace).

May the best team win!

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