MILLION DOLLAR DIP

Chef Jim Flagg

Cheddar Cheese
Mayonnaise
Real Bacon Bits
Slivered Almonds
Green Onions

NOTES
Cheese: Freshly shredded cheddar works best in this recipe. Packaged cheese typically lacks the flavor and texture that fresh cheese has. You can substitute cheddar for aged Gouda or Gruyere.
Mayonnaise: You can substitute mayo for sour cream or Greek yogurt, but I have found that mayonnaise works best to achieve a perfectly creamy texture.
Almonds: You can chop your almonds into smaller pieces for bite-sized texture.
Flavor Additions: Add in garlic, homemade ranch or Italian seasoning for an extra burst of flavor in your dip!

INSTRUCTIONS

Mix Together Ingredients: Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Mix until fully combined.

Chill and Enjoy: Refrigerate for at least 2 hours. Serve with your favorite crackers.
 

STORING MILLION DOLLAR DIP

Storing dips is just as easy as making them. I love having dips on hand for when I get late night munchies because you can eat them straight out of the fridge! Your dip will stay good for up to 4 days in an airtight container.

JALAPENO RINGS

Chef Jeff Bullard

INGREDIENTS

1 tin of vegetarian BBQ baked beans
1 tbs hot curry powder
2 tbs mayonnaise
1 sliced banana

 

INSTRUCTIONS

Mix all ingredients together and refrigerate before serving.

INGREDIENTS

Jalapeno peppers

Cream cheese

Bacon

Ritz crackers

 

INSTRUCTIONS

Slice jalapenos into rings

Spread cream cheese inside jalapeno ring

Place approx. 1 inch piece of bacon on top of jalapeno ring

Bake in oven approx. 30 minutes at 350 degrees

Serve on crackers

Appetizers & Sides

​SOUTH AFRICAN CURRIED BEANS

Chef Jude Erasmus

BUFFALO CHICKEN DIP

Chef Kirk Dunbar

INGREDIENTS

1 cup shredded cheese

I add ranch dressing

8 oz cream cheese

3/4 Buffalo sauce

INSTRUCTIONS

Mix that together cook on like 350 for 10-15 min or in a crock pot