Ellen's Cheesy Bacon Dip
1/2 pound bacon
2 cups light sour cream
2 cups shredded sharp cheddar cheese
1 8-ounce package light cream cheese, softened
1/2 cup green onions, chopped
Fry the bacon until crisp. Crumble and set aside. Preheat the oven to 400 degrees. Combine all the ingredients together into a greased 1-quart baking dish. Cover and bake for 30 minutes. Serve warm with toasted pita points, potato chips or crudites. Makes about 3 cups.
Ellen's Southern Caviar
1 15-ounce can black-eyed peas, rinsed and drained
1 15-ounce can black beans (unseasoned), rinsed and drained
1 15-ounce can whole kernel corn, drained
1 10-ounce can diced tomatoes and green chiles, drained
3 red bell peppers, cored and seeded, small dice
1 small can diced jalapenos, drained
1/2 cup red onion, chopped
1 4-ounce jar chopped pimentos, drained
1/2 tablespoon chipotle powder
8 ounces Italian salad dressing
Combine all ingredients in a large bowl and stir together. Put into the refrigerator overnight to allow all the flavors to blend. Serve with tortilla chips. Serves about 12-15.
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