JalapeƱo Corn Dip

Very addicting recipe. You’ve been warned.


1 pint (16 oz.) sour cream

1 cup mayonnaise

2 cans (11 oz.) Mexicorn, drained

3 oz. pickled japapeƱos (nacho), diced (approx. 1/2 cup, don’t pack down)

1 Tbsp lemon juice

2 tsp creole seasoning (Tony Chachere’s)

1 bunch chopped green onions

4 cups shredded mild cheddar


Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.


Vegetable Dip (Dill Dip)

Perfect dip for serving with vegetables and potato chips.

1 pint sour cream
1 cup mayonnaise
2 Tbsp parsley flakes
1 tsp or more dill weed
1 Tbsp instant minced onion
1 tsp seasoned salt

  1. Mix together well and chill before serving.

Source: Leta Smith

Sheep Dip

So the name is a little odd (I didn’t come up with it!), but it comes from the fact that the dip is served and baked in a loaf of sheepherder bread. Call it whatever you want (some also refer to it as “Ham Dip” because it has ham in it), but I call it “Yummy!”

1 loaf sheepherder bread
1 1/2 cups sour cream
1 – 8 oz. cream cheese
1 tsp Worcestershire sauce
2 cups cheddar cheese
1/2 cup green onions
1 cup chopped green chilis
1 cup chopped ham

  1. Preheat oven to 350 degrees.
  2. Cream together sour cream, cream cheese and Worcestershire sauce.
  3. Stir together remaining ingredients and then add to cream mixture.
  4. Hollow out sheepherder bread and fill with dip (you’ll most likely have a little left over).
  5. Wrap in 2 layers of heavy duty foil.
  6. Place on a cookie sheet
  7. Bake for 1 hour 10 minutes.
  8. Serve warm with tortilla chips or crackers.

Source: Shelley Monson

Tomatillo Salsa

If you aren’t sure what “Tomatillo Salsa” is, maybe you’ve heard it called “Green Salsa.” This recipe tastes like the yummy green salsa served at Rancho de Tia Rosa’s.

1 – 28 oz. can tomatillos, drained
1/2 bunch cilantro, stems removed
1/4 cup sugar
4 slices nacho jalapenos (or more if you want more of a “kick”)

  1. Mix all ingredients in a blender.
  2. Chill before serving.

*Tomatillos can be found in the ‘Imported Mexican’ food aisle at most Food City stores.

Source: Leta Smith

Water Chestnut Hors D’oeurves

Another favorite recipe of mine because of a main ingredient – BACON! This is a family favorite that’s even been served at lots of family wedding receptions. And if at a family wedding reception where these are served, you’d better make darn sure you’re in the front of the line or you’ll never even get one. People usually walk away with a plate of 10-12 piled high!

1 pound bacon
2 – 8oz. cans WHOLE water chestnuts
1/3 cup brown sugar
1 teaspoon mustard
2 teaspoons Worcestershire sauce
2 teaspoons butter or margarine
1 teaspoon soy sauce

  1. Heat oven to 375 degrees.
  2. Wrap each chestnut in 1/2 strip of bacon and secure with a toothpick.
  3. Bake for 40 minutes or until bacon is done.
  4. Remove to a chafing dish.
  5. In a small saucepan, combine remaining ingredients over low heat to make sauce.
  6. Pour over chestnuts in chafing dish and keep warm.

Source: Kathe Smithson

Mango Salsa

Fresh mango salsa is one of my things to munch on. I could probably eat it all day and still want more! In my experience, though, this doesn’t store too well for more than 2 days because the avocados get brown and all the juices make it too mushy. You can try halving the recipe for a smaller batch that will be devoured immediately. Perhaps my least favorite thing about making this recipe is having to cut the mangoes. It usually ends up in a big mess and I wonder why I started it all in the first place. But oh! I just discovered Williams-Sonoma sells a Mango Pitter (supposedly an exclusive item at WS), and it looks like the handiest thing every! Gonna have to get me one of them someday.

4 Mangoes, diced
2 avocados, diced
1 bunch of green onion, chop only the white tips and a little green
4 tomatoes, diced
1/4 cup chopped cilantro
1 lime juice
1 can crushed pineapple & juice
Salt & Pepper, to taste

  1. Combine and refrigerate before serving with tortilla chips.

Source: Litisha Hyde

Crab Dip

A simple dip for serving with crackers.

1 – 16oz. sour cream
1 – 8oz. cream cheese
1 cup chopped green onion
1 cup chopped celery
1 cup grated cheese
juice of lemon
imitation crab

  1. Mix together.
  2. Chill before serving.

Source: Tiffany Campbell