Fat Lady Hummus

• Two 15-ounce cans chickpeas (garbanzo beans) drained, liquid reserved
• 3 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cumin (orginal recipe calls for 1/2 teaspoon)
• 1/3 cup tahini, stirred well
• 5 tablespoons freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil, plus extra for service

Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.

Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with smoked paprika if desired.

  

Papi's Cheesy Bacon Dip

• 4 T Papi's Sauce
• 8 oz Cream Cheese (softened)
• 2 T Green Onions - Chopped
• 6 Oz Cheddar Cheese - Grated
• 1/2 Cup Mayonnaise
• 4 T Crumbled Bacon

Combine fist 5 ingredients, spread in 9x9 glass pan. Sprinkle bacon bits on top. Bake 350 deg for 15 minutes.

Serve with Corn Chips.

  

Hot Cheese Logs

• Large Box of Velveeta
• 8 oz Cream Cheese
• 1 cup of shredded cheddar cheese
• Chopped Jalapenos
• Salt/Pepper to taste
• Chopped Pecans

Let cheeses soften, mix togehter

Add, Jalapenos, salt/pepper

Divide mixture and roll into logs, roll each log in chopped pecans.

Wrap logs in wax paper, refrigerate overnight

Serve with crackers.

Taco Dip

• Fat Free Refried Beans
• 8 oz Light Sour Cream
• 1 pack taco seasoning
• 1/2 Jar Salsa
• 2 Cups Shredded Cheese

Mix sour cream and taco seasoning. Mix in remaining ingredients

Blue Cheese Dip

• 3/4 Sour Cream
• 4 oz Blue Cheese
• 2 tablespoon red wine vinegar
• Salt and Pepper to taste

Combine in blender, 3 oz blue cheese and all ingredients. Mix.

Add back 1 oz blue cheese.

Onion Dip

• 1 (12-16 oz) package frozen onions
• 3 (8 oz packages) cream cheese, soften 
• 2 cups parmesan cheese 
• 1/2 cup mayo

Thaw onions, squeeze excess water, dry.

Mix.  Bake 425 for 15 + minutes.

The Inn at Hunt Phelan

Papi's Cheesy Bacon Dip

• 4 tablespoon Papi's sauce
• 8 oz cream cheese
• 2 tablespoons green onions
• 6 oz cheddar cheese, grated
• 1/2 cup mayo
• 3 tablespoon of crumbled bacon

Mix first 5 ingredients, spread in 8x8 glass pan.  Sprinkle bacon on top. Bake 350 deg for 15 minutes.

Frank's Redhot Buffalo Chicken Dip

• 1 (8 oz. pkg.) Cream Cheese, softened 
• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce 
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favorite shredded cheese 

PREHEAT oven to 350°F.
COMBINE all ingredients in a 1-quart baking dish.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Hot Onion Souffle Dip

• 3 (8 oz) packages of Cream Cheese
• 2 cups parmesan cheese
• 1/2 cup mayo
• 1 (16 oz) package of frozen chopped onion

Place all ingredients in a 1 quart casserole dish and mix well.  Bake in 350 deg oven for 20 to 25 minutes.

Serve with tortilla chips, crackers or thinly sliced toasted french bread.

Hot Jalapeno Crab Dip

• 1 pound lump crab meat, picked over for shells and cartilage
• 1 teaspoon chopped garlic
• 1/2 cup chopped pickled jalapenos
• 1/4 pound Monterrey Jack cheese with jalapenos, grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 2 ounces Parmigiana-Reggiano cheese, grated
• 1 recipe Toasted Croutons

Preheat the oven to 350 degrees ° Fahrenheit.

Combine the crab meat  garlic, jalapenos, Monterrey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl.

Sprinkle the Parmesan cheese evenly on the top of the crab meat mixture. Bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let sit for about 5 minutes before serving with the croutons.