RTR

Ok…confession: the reason you haven’t seen any food related posts from me is due to the fact that I don’t exactly errr…know how to cook. Living with roommates who always hogged the kitchen making ridiculous 3 course meals in my post college abodes turned me into an extremely efficient food preparer. I’d get my Lean Cuisine out of the freezer, (if I didn’t pick up takeout) pop it in the microwave, and boom: in and out in 5 minutes. This habit didn’t really benefit me much because I don’t know how to do much in the kitchen (it honestly kind of scares me) and those fancy KitchenAid mixers ya’ll all rave about don’t excite me whatsoever. Sorry, well actually, sorry I’m  not sorry that I’d rather have a new bag or dress or killer boots. Domesticity fail!

I do understand one thing though, and that is the art of the DIP. They are extremely easy to make and everyone loves them. Boom: WIN WIN situation. I exert minimal effort and have a contribution to the tailgate!

Below are some of our AFGID team’s signature favorites.

Who doesn’t love cheese and bacon? Better yet, what weirdo doesn’t love these mixed together in a hot and delicious concoction that melts in your mouth?

Plain Chicken

This weekend my friend Elizabeth and I made this Cheddar Bacon Dip for my boyfriend’s Bama vs. Penn State game watch party in Birmingham.  ROLL TIDE, Alabama is awesome.  Elizabeth found this on Plain Chicken and what a source they are for some awesome noms.

Cheddar Bacon Dip (a.k.a Crack)

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese

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

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Looking for something even meatier? I recommend this INSANE Spicy Sausage Dip from My Baking Addiction.

My Baking Addiction

Spicy Sausage Dip

Ingredients:
1 (16 ounce) package pork sausage

1 (15 ounce) can diced tomatoes with mild green chilies, undrained

2 (8 ounce) packages of cream cheese; room temperature

hot sauce to taste (I used Sriracha)

Directions: Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

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The Cracker Queen

Sweet Tea with Cindy

This one comes to us by way of Sweet Tea with Cindy:

REDNECK CAVIAR

Ingredients:

2 (15-ounce) cans black-eyed peas, drained

1 (15-ounce) can whole kernel corn, drained

1 (10-ounce) can diced tomatoes and green chiles (I used Ro-Tel – widely available)

2 cups chopped red bell pepper

1/2 cup chopped onion (or a little onion juice)

1 (4-ounce) jar chopped pimentos, drained

1 (8-ounce) bottle Italian dressing OR Ranch dressing

¼ tsp. salt

¼ tsp. garlic salt

¼ tsp. garlic powder

Directions: In a large bowl, combine all ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with multi-colored corn chips for a colorful presentation. We liked the lime flavored chips best.

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Amanda Reynolds' Corn Dip

AMANDA’S CORN DIP

1-8 OZ PACKAGE OF CREAM CHEESE, WARMED

1-CAN SWEET YELLOW CORN, DRAINED

1-CAN SWEET WHITE CORN, DRAINED

1-CAN MILD ROTEL, DO NOT DRAIN

1 ½ TEASPOONS OF CUMIN

½ CUP FRESH CHOPPED CILANTRO

DASH OF TONY’S SEASONING

SALT AND PEPPER TO TASTE

MIX TOGETHER IN A BOWL AND POP IN THE FRIDGE FOR A FEW HOURS.  IT GETS BETTER THE LONGER IT SITS IN THE FRIDGE…SERVE WITH FRITOS AND ENJOY!

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Evan's Picante Dip

Evan’s Picante Dip

1/2 cup -1 cup picante sauce or salsa

1 -8 oz cream cheese softened

shredded cheese

chopped tomatoes

shredded lettuce

sliced olives

chopped green onions

Directions: blend picante sauce and cream cheese together. Spread onto serving tray. Layer ingredients starting with shredded lettuce, then add the cheese, tomatoes, onions, and top it off with black olives.

Serve with tortilla chips. *Refrigerate if needed.