JalapeƱo Corn Dip

Very addicting recipe. You’ve been warned.

Ingredients:

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

Directions:

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.

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Orange Fruit Dip

7oz Marshmallow Creme
8oz low-fat or whipped cream cheese, softened to room temperature
2 Tbsp frozen orange juice concentrate OR
6 Tbsp fresh squeezed orange juice
1/2 tsp orange zest

Fruit dippers: strawberries, grapes, pineapple, apples, berries, cantaloupe

Directions:

Spoon marshmallow creme into a large, microwave safe bowl, and microwave for 20 seconds. Whisk in softened cream cheese and orange juice concentrate until very smooth. Chill, then serve with fruit.

Coconut and Peanut Butter Balls

1 cup nut butter
1/4 – 1/2 cup honey or agave
1 tsp. vanilla
1 cup raisins
Any other add-ins (seeds, nuts, flax seed, etc)
unsweetened coconut

  1. Mix nut butter, sweetener, vanilla and raisins.
  2. Spread coconut on wax paper.
  3. Drop butter mixture onto coconut and roll.
  4. Chill for 1 hour or longer.