As most cooks would agree, you can never have too many recipe books. The latest of my purchases is Home Cooking with Trisha Yearwood. I have to say I have been quite pleased with the dishes I have made thus far. Most of the recipes are typical Southern fare with a twist here and there. Accompanying many of the recipes are handwritten notes from Trisha herself whether they be about the recipe, or a favorite holiday or memory associated with the recipe, or a family member or friend associated with the recipe. Hence, the recipe book is both entertaining and useful!One of her favorites in the Appetizer section is this Charleston Cheese Dip which I made recently for a co-worker's birthday celebration. It was quick and easy and delicious!! Everyone devoured it in record time. It definitely was a hit and is something I plan to make as a starter for dinner guests next Friday evening.
Here is the recipe:
Charleston Cheese Dip
1/2 cup mayo
1 8 oz cream cheese, softened
1 cup grated sharp cheddar (4 oz)
1/2 cup grated monterey jack
2 green onions, chopped
dash of cayenne pepper
8 ritz crackers, crushed
8 slices bacon, cooked and crumbled (I used Hormel bacon bits)
Preheat to 350 degrees. Mix all but the crackers and bacon, spread into shallow 1-quart baking dish. Top with cracker crumbs, bake for 15 minutes. Remove and top with bacon bits. Serve with corn chips, crackers or bagels chips.
1/2 cup mayo
1 8 oz cream cheese, softened
1 cup grated sharp cheddar (4 oz)
1/2 cup grated monterey jack
2 green onions, chopped
dash of cayenne pepper
8 ritz crackers, crushed
8 slices bacon, cooked and crumbled (I used Hormel bacon bits)
Preheat to 350 degrees. Mix all but the crackers and bacon, spread into shallow 1-quart baking dish. Top with cracker crumbs, bake for 15 minutes. Remove and top with bacon bits. Serve with corn chips, crackers or bagels chips.
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