Trailer Park Dip Recipe 45

Steps:

• Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
• Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
• Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

Steps:

• 1. In a medium mixing bowl, combine cream cheese, grated SPAM®, Worcestershire sauce, salsa, and cayenne pepper. Beat on medium speed until it is smooth. Stir in your bell pepper, celery, onion and cilantro and a healthy dash of Tabasco®.
• 2. Cover and chill for 1 hour to blend all of those yummy flavors.
• 3. Serve with your favorite Ritz® crackers for spreading and veggie's for dippin'.

Steps:

• Spread softened cream cheese into bottom of 8x8 inch square baking pan. Pour chili over cream cheese. Sprinkle cheese over chili. Bake at 400 degrees F for 20 minutes, uncovered until bubbling. Serve hot with tortilla chips for dipping.

Steps:

• Preheat the oven to 400 degrees F.
• Prep the potatoes by rinsing off thoroughly, then patting dry.
• Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
• Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a "bowl" in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
• Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
• Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.
• Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.
• Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)
• Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.