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Category:Appetizers - Author:N/A- Contributor:
Fresh Vegetables and Cheese Dip
Ingredient:


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 4 ounces feta cheese, crumbled
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, crushed in garlic press
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper


    Direction:

    Crudites:
    Celery sticks
    Cucumber slices
    Carrot sticks
    Bell pepper strips
    Broccoli florets

    Combine mayonnaise, sour cream, feta cheese, parsley, lemon juice, water, Worcestershire sauce, garlic, basil, oregano, and pepper. Cover and refrigerate for several hours. Serve with vegetables.
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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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