Sometimes it takes seemingly forever to tell you about a recipe. I have a small stack of recipes next to my laptop, things I’ve made that I think are worthy of sharing here. And, well, I have a little bit of a backlog, because I don’t talk about recipes every day here. I like to mix it up a bit. This explains why you are only now hearing about a recipe I made back in September. I was actually looking through the recipe stack for something in particular and came across it. I happened to make it for the first time when Sarah and her kids visited us over the Fall. And now that I’ve rediscovered the little scrap of paper, I think I might make it again this weekend. I do love a good dip.
It’s an odd mix of ingredients that just happen to work well together. Don’t you just love when that happens? And any recipe that suggests using Frito Scoops? I’m there. I have no problem admitting I’m a saltaholic. The dip is actually a bit thicker than a traditional one, so would even be great spread on a small cracker as well. Enjoy!
Tomorrow is Jamie’s last day of student teaching, and by mid-month, she’ll officially be done with school, graduating with her Masters in Education. She asked if I could make cupcakes for her to bring to her students tomorrow, and I was only too happy to oblige. I went with these Malted Milk Ball Cupcakes and instead of the crushed Whoppers on top, I went with sprinkles. It’s a little hard to make out, but they’re graduation cap sprinkles. Perfect.
Pottery Barn Dip
Recipe courtesy of Haus of Girls
2 packages cream cheese
1 can niblets corn (drained)
1 can black olives (drained and chopped)
1 red pepper (chopped)
10-20 sliced jalapenos (chopped) (I skipped)
1 large package of Ranch dressing mix
Combine everything except the cream cheese. Stir corn, black olives, red pepper, jalapenos and Ranch mix together until mixed well. After letting the cream cheese soften a bit, add the two packages of cream cheese to your mixture and combine really well.
Serve cold with crackers or chips (recommended: Scoops).