2 cups shredded sharp Cheddar cheese
2 cups shredded Colby cheese
2 (4 ounce) jars diced pimento peppers, drained
1/2 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)
salt and pepper to taste
In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.
1 red pepper, 2 jalapenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Mix ingredients together. Serve with crackers or raw veggies.
This dip could NOT be easier to make!
- 8 oz. cream cheese softened
- 2 1/2 cups sweetened coconut (I prefer flaked over shredded)
- 20 oz. can pineapple (chunks or crushed)
- nuts or cherries to top dip with
Blend all ingredients together in food processor to crush up pineapple and coconut pieces. Refrigerate at least 30 minutes before serving. I think it tastes great with Trader Joe’s Pita Crackers, but I am sure there are plenty of dipping options you can find!
Fire Crackers, you won't be able to stop eating them! 1 lb. crackers, I used 1/3 each of Cheese It's, Mini Club & Mini Saltines; then mix together 1 1/2 cup canola oil, 1 pk Ranch salad dressing mix and 2-3 Tablespoon crushed red peppers. Pour over crackers in a big airtight container, toss several times over a 1 hr period. I like best if made the day before. Will keep for a extended period of time in a airtight container.
Source Picture on Pinterest NO LINK
This is one of my favorite pumpkin recipes! I subscribe to several recipe sharing groups, and this recipe popped up in my email inbox a few years ago. I have no ideas about the origin of the recipe, but I’ve seen it around the internet in similar forms. Anyone out there know where this recipe comes from?