BT dip, dill pickle dip, better than sex chex

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(Editor’s note: This recipe was planned to be published last week, but was delayed due to unforeseen circumstances.)
The Super Bowl is just days away. Try these snacks for your party.
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B T dip
1 lb. bacon, cooked
1 C mayonnaise
1 C sour cream
8 oz. cream cheese, softened
1-1/2 C cheddar cheese
1 tomato, seeded and chopped
1/4 C chopped green onions
additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
Preheat oven to 350 degrees. Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.
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Dill pickle dip
16 oz. cream cheese, softened
9 oz. dried beef, chopped
16 oz. baby dill pickles
crackers for serving
Using your mixer, beat cream cheese until smooth.
Fold in pickles and dried beef. Chill until ready to eat. Serve over crackers. Refrigerate leftovers.
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Better than sex Chex
8 C chocolate Chex cereal
3/4 C packed brown sugar
6 tbsp. butter
3 tbsp. light corn syrup
1/4 tsp. baking soda
1 C Reese’s Peanut Butter Cups, Mini’s
1 C miniature marshmallows
1/2 C caramel bits
1 tbsp. cream
1/2 C milk chocolate chips
1/2 C white chocolate chips
1 tsp. coarse sea salt
Pour cereal into a large microwaveable bowl, set aside. Line a cookie sheet with wax paper. In a two-cup microwavable measuring cup, combine sugar, butter and corn syrup. Microwave on high for 1-2 minutes until melted and smooth. Stir in baking soda until dissolved. Pour mixture over cereal and stir to coat. Place bowl in microwave and heat on high for 3 minutes, stopping after each minute to stir.
Spread onto cookie sheet and cool. When cereal is cool to the touch, break into bite-sized pieces. Evenly sprinkle marshmallows and mini peanut butter cups over cereal. Melt caramel and cream in 20-second intervals, stirring until smooth. Drizzle over the top.
Next comes the milk chocolate. Melt in 20-second intervals and stir until smooth. Drizzle over the top. Lastly comes the white chocolate. Watch closely so chocolate doesn’t burn. Drizzle over the top. Sprinkle with sea salt while still wet. Place in fridge to set. Break and store in an airtight container.
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She said, “Sometimes the thoughts in my head get so bored, they go for a stroll through my mouth. That’s rarely a good thing!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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