Dips, sides and Spreads

Three cheese Roasted Red Pepper Dip

This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables, toasted pita wedges or corn chips. It's all up to you...This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and three kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

1 (7 ounce) jar roasted red peppers, drained and diced or 4 red bell peppers roasted and cut on your own.

1 (16-ounce) can cannellini beans, rinsed and drained

2 cups crumbled feta cheese

3/4 pound shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, softened

1 cup mayonnaise

1 tablespoon minced onion

1 clove garlic, minced

2 tablespoons prepared Dijon-style mustard

Preheat oven to 350 degrees F (12-20 mins).

Place all ingredients in a food processor.. process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Artichoke and Crabmeat Dip

2 (6-oz.) cans lump crabmeat, drained and picked $

2 (14-oz.) cans quartered artichoke hearts, drained and chopped

4 garlic cloves, minced

1/4 cup lemon juice

4 teaspoons hot sauce

1/2 cup shredded Parmesan cheese

2 (8-oz.) packages cream cheese, softened

1 teaspoon white pepper

1 cup mini bagel chips, coarsely crushed

Garnish: chopped fresh chives

Combine the ingredients. Spoon into a lightly greased 3-qt. slow cooker.

Cover and cook on Low 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.

Save money with these easy ROCKIN Dips and Spread recipes that are all under $1.30 a serving. They're perfect for entertaining when you're a little short on cash....

Easy To Make Hot Mustard

did you ever wonder?

Here's How:

Place 1/4 cup dry mustard powder (Colman's is good) or dry English-style mustard in a bowl.
Gradually stir in 1/4 cup of cold water.
1 tsp. sugar
1/2 tsp. salt
Stir in 1/8 teaspoon of salad oil.
Cover the mustard and let stand for at least one hour.

Optional ingredients: 1/2 tsp less sodium soy sauce, 1/2 tsp. rice vinegar, 1 tsp honey........

Use immediately:
To store: transfer the mustard to a small jar, cover, and place in the refrigerator.Covered and stored in the refrigerator, the mustard will last for up to a month.

Chinese Hot Mustard

Continue Back To ROCKIN Recipes

This truly is the Best EVER Potato Salad! Bacon helps to take this dish up a level while the fresh parsley helps to keep it from getting to heavy.This recipe came from my mom, many years ago. It’s been a classic for decades, and is the ONLY potato salad recipe made in my family. Period.

2½ lbs. Russet potatoes, peeled and cooked to fork-tender

3 hard-boiled eggs, diced

1/2 pound bacon, cooked and crumble

½ c. yellow onion, finely chopped

2 tablespoons diced pimiento, drained

2 green onions

½ c. chopped parsley

Dressing:

¼ c. vinegar

¼ c. water

¼ c. sugar

2 eggs, beaten

1 c. salad dressing or mayo (like Miracle Whip

1 Tbsp. yellow mustard

½ tsp. salt

½ tsp. pepper

½ tsp. garlic powder

In a large pot, boil potatoes until fork-tender, about 12-14 minutes. Drain water and cool. Cut potatoes into bite-sized pieces. Set aside.

In a saucepan, boil eggs for 15 minutes, and then let cool in ice water. Peel eggs, dice and set aside. Dice onions. Set aside.

In a medium saucepan, bring the vinegar, water, and sugar to a simmer. In a small bowl, beat the eggs.

Add a few spoonfuls of the hot vinegar liquid to the eggs (temper), and then very slowly whisk in the eggs to the remaining hot vinegar liquid. (Do this to ensure the eggs don't scramble.)

Cook on medium heat for about 5 minutes, whisking constantly until the mixture thickens and resembles a custard. Remove from heat and set aside.

In large mixing bowl, mix together mayo, mustard, and remaining spices. Add the cooled cooked egg/vinegar mixture, and stir to combine.

Add the diced potatoes, yellow onion diced pimiento, parsley and hard boiled eggs. Mix to coat. Refrigerate before serving.

Just before serving top with the sliced green onions, bacon, crumble as a garnish.

Refrigerate any leftovers.

Mother best Potato Salad

2 cups cut-up cooked chicken

1/4 cup cayenne pepper sauce

1 package (8 oz.) lowfat cream cheese, softened

1/2 cup buttermilk

1 cup Hellmann's or Best Foods Real Mayonnaise

1 Tbsp. lime juice

1 Tbsp. chopped fresh cilantro

2 Tbsp. chipotle peppers in adobo sauce

1 cup Pepper Jack Cheese

Toss chicken with cayenne pepper sauce and chipotle peppers in adobo sauce in microwave safe bowl. Stir in remaining ingredients.

Microwave until heated through, about 2 minutes, stirring once halfway through. Serve, if desired, with celery and your favorite dippers.

Garnish, if desired,

HOT KICK ME BUFFALO CHICKEN DIP

Easy made with your Microwave! Serve with corn chip, crackers and celery sticks. THIS IS SO GOOD!

1 cup sour cream or plain yogurt
2 handful of chives
1/2 spring onion
1/2 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
salt &pepper

Put everything into the blender and blend for a few seconds only, then serve it cold in a jar or bowl. Keep a few diced pieces oft thespring onions to garnish the dip at the end.