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