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BOE blogging

BOE Boelicious Recipes

Crescent Pizza Rolls

  • a package of crescent rolls
  • 40 pepperoni
  • 4 string cheeses

DIRECTIONS

1. Check your package of crescent rolls to see how high to preheat the oven.

2. Open up the crescent roll dough and place 5 pepperonis and half a stick of string cheese on top of the thick end.

3. Carefully roll up all of the crescent rolls around the pepperonis and cheeses and place them on a cookie sheet.

4. Sprinkle a bit of garlic salt on top of each crescent pizza roll.

5. Bake according to the directions on the crescent roll package.

6. While the rolls are baking, warm up some pizza sauce for dipping.

7. Pull the rolls out of the oven and enjoy!

Pizza Crescent Rolls

Greek Pasta Salad

  • 2/3 cup olive oil
  • 1/2 cup of mayo
  • 1/4 cup of fresh lemon juice
  • 3 Tbsp Greek seasoning
  • 1- 16-ounce box penne pasta, cooked, drained, cooled
  • 1 cup of grape tomatoes, halved
  • 1/2 cup of feta cheese
  • 1/3 cup of fresh basil, chopped

DIRECTIONS

1. Whisk together oil, juice, mayo, and seasonings in large bowl.

2. Add cooked pasta, tomatoes, feta cheese and basil.

3. Cover and chill 8 hours

Greek Pasta Salad

Awesome Baked Beans

  • 1 lb. ground beef
  • 1/2 cup of chopped yellow onion
  • 2 Tbsp ground mustard
  • 5 Tbsp vinegar
  • 1/2 cup of BBQ sauce(your choice)
  • 1 cup of ketchup
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 2 tsp of minced garlic
  • 1 tsp of onion powder
  • 1 tsp of chili powder
  • 1/2 lb of bacon; partially cooked and cut into smaller pieces, conversing 1 Tbsp of grease
  • 1 Tbsp conserved bacon grease
  • 2 regular size cans of baked beans (or 1 large can)

DIRECTIONS

1. Brown ground beef; Drain.

2. In a large bowl, combine all ingredients, except bacon.

3. Pour into a greased 9"x13" dish.

4. Top with bacon.

5. Cover with foil and bake at 350 degrees for about 45 minutes.

6. When done, let cool and enjoy!

Baked Beans

Bacon-Wrapped Jalapeño Poppers

  • 5 ounces smoked cheddar cheese
  • 12 medium jalapeño peppers, halved lengthwise and seeded (stem intact)
  • 12 strips of bacon, halved crosswise

DIRECTIONS

1. Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet.

2. Cut the cheddar into 24 small sticks that will fit inside the jalapeños and stuff 1 cheese stick into each jalapeño half.

3. Wrap the bacon tightly around the jalapeños, slightly overlapping and arrange 1 inch apart on the rack, cheese-side up.

4. Bake until the bacon is crisp, about 25 minutes.

You can make these poppers up to 2 hours ahead and keep at room temperature.

6. Reheat at 350 degrees F until hot, about 20 minutes.

Bacon-wrapped Jalapeno Poppers

Spring Seafood Stew

  • 1 tsp olive oil
  • Cooking spray
  • 1 cup thinly sliced leek (about 1 large leek)
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 (14.5 ounce) can reduced-sodium fat-free chicken broth
  • 3/4 lb medium shrimp, peeled and deveined
  • 3/4 lb large scallops, cut in half, horizontally
  • 2 Tbsp chilled butter, cut into small pieces
  • 1-1/2 cups chopped plum tomatoes
  • 1 Tbsp minced fresh tarragon
  • 1 tsp grated fresh lemon rind
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground red pepper

DIRECTIONS

1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.

2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.

3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.

4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.

5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.

6. Bring both mixture to a boil; cook 4 minutes; reduce heat to low; add butter, stirring occasionally with a whisk.

7. Stir in chopped tomato and remaining ingredients

8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Spring Seafood Stew

Dill Pickle Dip

  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1-1/2 cups chopped dill pickles
  • 1/4 cup finely chopped sweet onion
  • 2-4 Tbsp pickle juice (use less for thicker dip or more for thinner dip)
  • 1 tsp dried dill weed
  • 1 tsp garlic (minced)
  • 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste (optional)

DIRECTIONS

1. Saute onions and garlic in a pan with a little olive oil for a few minutes.

2. Put all ingredients into a mixer until desired consistency.

3. Transfer to a serving dish and cover with plastic wrap.

4. Refrigerate for at least an hour before serving.

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.

Dill Pickle Dip

Herb & Citrus Shrimp & Scallops

  • 2 lbs. large shrimp (peeled & deveined)
  • 6 cloves of garlic
  • Handful of fresh parsley (minced)
  • 1 orange
  • 3 Tbsp olive oil

DIRECTIONS

1. Thaw and pat dry shrimp & scallops.

2. Mince garlic, oil, & parsley, set half of mixture aside.

3. Remaining half prepare marinade:

  • a. zest and juice of orange.
  • b. juice of half lime.
  • c. salt, pepper.
  • d. olive oil

4. Add shrimp & scallops to marinade and set aside.

5. Heat griddle on high and cook seafood, not moving meat around too much or they will break up.

6. Bast with remaining mixture until cooked through.

Herb & Citrus Shrimp

Oreo Truffles - Catriona McBain (Branch 1031 - Orlando, FL)

  • 1 package Oreos (can use Double Stuffed Oreos as well)
  • 4 oz. Cream Cheese
  • Dipping Chocolate, white, milk or dark, whichever you prefer...almond bark is my favorite because it hardens faster and quicker and doesn't melt as easy as chocolate chips after it sets up

DIRECTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1” balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

4. While balls are in freezer, melt chocolate according to directions.

5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.

6. Let chocolate set, refrigerate and enjoy!

Oreo Truffles

Peanut Butter and Banana Dog Treats

  • 1 banana, peeled
  • 1 cup oat flour
  • 2/3 cup rolled oats
  • 1/2 dried parsley
  • 3 Tbsp peanut butter
  • 1 egg, beaten

DIRECTIONS
Preheat the oven to 300 degrees.

Put banana in a large bowl and use spoon or potato masher to mash it thoroughly.

Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes. Roll mixture into 24 balls, using 1 Tbsp dough for each; transfer to a large parchment paper-lined baking sheet as done.

Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2-to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

Dog Treats

Twice-Baked Sweet Potatoes – Sarah Jones (Corporate)

  • 4 medium-size sweet potatoes
  • 5 Tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch cayenne pepper
  • ½ stick unsalted butter
  • Vegetable oil, for greasing roasting tray
  • Kosher salt and freshly ground black pepper
  • ½ cup chopped pecans

DIRECTIONS
Preheat the oven to 375 degrees.

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 Tbsp of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

Combine the remaining 3 Tbsp sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

Sweet Potatoes

Chicken Pot Pie - Branch 1031 - Orlando, FL

Chicken Pot Pie

  • 3 Tbsp olive oil (divided into 2 and 1) 1 shallot
  • 1 lb chicken breast; chopped
  • 2 garlic cloves, crushed
  • 1 lb mushrooms (sliced to desired size) 1 – 2 cups of other desired veggies (sometimes I throw peas and carrots in there, too, for some color.)
  • Salt and Pepper (to taste) 1⁄4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 Tbsp butter
  • 2 sheets puff pastry
  • 1 egg (beaten)

DIRECTIONS
Heat 1 Tbsp oil in a large frying pan over medium to high heat. Brown the chicken until golden brown (about 4-5 minutes). Remove from the pan and set aside.

Heat the remaining 2 Tbsp of oil in the pan. Add shallot (chopped) and garlic for 1-2 minutes. Add the mushrooms and cook until softened (about 8-10 minutes). Season with salt and pepper. Pour in wine and chicken broth. In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk). Pour over the mushrooms and cook until slightly thickened. Stir in butter and chicken.

When ready to bake, preheat the oven to 390°F. Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg. Bake for 20 minutes or until the pastry is puffed up and golden.


Game Day Chili – Sarah Jones (Corporate)

Game Day Chili

With the cold weather comes football season! If you’re looking for an easy, warm recipe to put on your table for game day – look no further. This Game Day Chili is a great meal for a hardcore football fan! You can prepare, throw in a crock pot and grab when it’s ready!

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 3 (8-ounce) cans tomato sauce
  • 1 (12-ounce) bottle dark beer
  • 1 (14 1⁄2-ounce) can beef broth
  • 1 (6-ounce) can tomato paste

DIRECTIONS
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Crock Pot Pizza – Jessica Lane (Corporate)

Crock Pot Pizza

With back to school season in full swing, you have plenty of other things to worry about then “what’s for dinner?” Getting adjusted to a new schedule, homework and after-school activities keep us hoppin’, so rely on your good ‘ole Crock Pot to cook dinner for you! This Crock Pot Pizza recipe is a dinner your entire family will love. The best part is you can set it, forget it and come back at dinner time with a meal ready to go!

  • 1 lb rotini noodles, cooked
  • 1 lb brown hamburger
  • ½ lb sliced pepperoni
  • 1 lb fresh mushrooms, sliced
  • 3 (10½ oz.) cans pizza sauce
  • Shredded Mozzarella cheese, 3-5 cups

DIRECTIONS
Cook noodles; drain. Take half of noodles and put in bottom of crock pot. Brown hamburger and drain. Chop and slice pepperoni, green pepper, onion, mushrooms and ham. Spoon half of pizza sauce (1½ cans) over noodles. Layer rest of ingredients, one half at a time. Put Mozzarella on last. Repeat above steps, ending again with cheese. Set crock pot on low heat. Cook for about 3 hours. Serves 6.

Use whatever pizza toppings you like: Veggies, meat, etc. You may also use your favorite jarred spaghetti sauce instead of pizza sauce, put cheese in every layer and use whatever noodle you like (I recommend cooking al dente).


Blackberry Cobbler – Margaret Langnese (Branch 1051: Lake Oswego, OR)

Blackberry Cobbler

Cookouts, pool parties, and festive fireworks aside – July is a really big month to show off our patriotism! If you’re feeling “berry” proud to be an American and are looking for something different for your next outing - this blackberry cobbler recipe will definitely help get the party started.

  • 2½ cups fresh or thawed blackberries
  • 1 cup sugar
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt 1 cup milk
  • ½ cup melted butter

DIRECTIONS
In medium bowl stir together blackberries and sugar. Let stand for about 20 minutes or until syrup forms. Heat oven to 375 degrees. Stir together our, baking powder, salt, and milk. Stir in melted butter until blended. Spread in ungreased square pan. Spoon blackberry mixture over batter. Bake 45-55 minutes or until dough rises and is golden.


Kahlua Mousse- Kenneth Craynon

Kahlua Mousse

Give this Kahlua Mousse a try to cool you down and save your summer!

  • 1 lb. dark sweet chocolate – cut into pieces
  • 3 oz. butter – cut into pieces
  • 1/2 cup powdered sugar
  • 3 eggs yolks
  • 1/2 cup Kailua
  • 1 tsp instant coffee
  • 2 cups whipping cream
  • 3 egg whites

DIRECTIONS
1. Melt chocolate and butter in top of double boiler.
2. Combine sugar, egg yolks, Kailua and coffee. Blend chocolate mixture into this. Whip cream until stiff. Gently fold into chocolate mixture. Blend well.
3. Beat egg whites until soft peaks form. Fold into chocolate cream.
4. Refrigerate overnight.
Serves 12


Herb & Citrus Shrimp & Scallops- Melinda Brown

Herb & Citrus Shrimp

What better way to treat mom and celebrate her than to have a Mother's Day on the grill! We’d recommend this recipe for herb and citrus shrimp and scallops! The combination of fresh basil and parsley with a citrus marinade is so appetizing. You can certainly just grill the shrimp or the scallops - or you can go all out and whip up both!

  • 2 pounds large shrimp (peeled & deveined)
  • 6 cloves of garlic
  • Handful of fresh parsley (minced)
  • 1 orange
  • 3 TB olive oil
  • 1 pound scallops
  • Handful of fresh basis (minced)
  • Sea salt
  • Black pepper
  • 1 lime

DIRECTIONS
1. Thaw and pat dry scallops & shrimp
2. Mince garlic, basil & parsley, set half of mixture aside
3. Remaining half prepare marinade:
• zest and juice of orange
• juice of half lime
• salt, pepper
• olive oil
4. Add shrimp & scallops to marinade and set aside
5. Heat grill on high and cook seafood, not moving meat around too much or they will break up
6. Baste with remaining mixture until cooked through


Spring Seafood Stew

Spring Seafood Stew

As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. This Spring Seafood Stew recipe showcases the vibrant, delicate flavors of the season.

  • 1 teaspoon olive oil
  • cooking spray
  • 1 cup thinly sliced leek (about 1 large leek)
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 3⁄4 lb medium shrimp, peeled and deveined
  • 3⁄4 lb large scallop, cut in half horizontally
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 1⁄2 cups chopped plum tomatoes
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon grated fresh lemon rind
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon ground red pepper

DIRECTIONS
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
7. Stir in chopped tomato and remaining ingredients.
8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.


These Oreo Truffles Make A Great Heartfelt Valentine's Treat - Catriona McBain

oreo-truffles

  • 1 package Oreos ( can use Double Stuffed Oreos as well)
  • 4 oz Cream Cheese
  • Dipping Chocolate, white, milk or dark, whichever you prefer…almond bark is my favorite because it hardens faster and quicker and doesn't melt as easy as chocolate chips after it sets up.

Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.

With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.


Dip into the New Year with this Yummy Artichoke Dip - Erica Lawrence

jello

  • 12 oz. softened Philadelphia cream cheese
  • 1 C grated parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  • 1 onion, thinly sliced
  • 1 tablespoon golden brown sugar
  • 1/4 teaspoon white wine vinegar
  • 1 1/2 cups grated smoked Gouda cheese
  • 4 10-inch-diameter flour tortillas
  • 2 ounces sliced prosciutto, chopped
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 14oz. can marinated artichoke hearts, drained and chopped
  • Garlic, Seasoning Salt, and Pepper to taste

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.

Bake until tortillas are golden and cheese melts, about 5 minutes.

Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Mix all ingredients above in an 8x8 glass pan. Cover with foil and cook at 350 for 40-45 minutes, or until melted thoroughly. Serve with crackers or cut up French bread.


The Best Pot Roast You Will Ever Put in your Mouth – Kym Edmonson

jello

  • 2-3 LB. CHUCK ROAST
  • 1 STICK OF REAL BUTTER
  • 10 PEPPERONCINIS (I LIKE THE HOT ONES), AND A HEALTHY SPLASH OF THE JUICE
  • 1 PACKET OF RANCH SALAD DRESSING MIX
  • 1 PACKET OF AU JUS MIX

PUT ALL THE INGREDIENTS IN A CROCK POT AND COOK ON LOW FOR 8-10 HOURS. DO NOT ADD ANY WATER! IT WON’T NEED IT.

I USUALLY JUST THROW IT IN THE SLOW COOKER AT 7:30 IN THE MORNING AND IT’S FALLING APART BY THE TIME I GET HOME AT 6:00 IN THE EVENING! J ENJOY!



Crab Cakes and Dip- Tammy Powers (Branch 31- Orlando, FL)

jello

  • 8 slices bread, trimmed and diced
  • 1lb crab meat
  • 1 small onion and a little green pepper fried
  • 1 Cup Miracle Whip
  • Dash of Curry
  • 1tsp Dry Mustard
  • 1Tbsp Worcestershire Sauce
  • 2 oz. Cream Sherry
  • 1 oz. Lemon Juice
  • Dash of Pepper and Dash of Hot Sauce
  • 1 tsp. pepper
  • 1/2 c Bread Crumbs
  • 1 egg

After mixing form patties and pan fry for Crab Cakes, rolled in bread crumbs and deep fry for Crab Balls or used as stuffing for fish or pork chops.

Omit Egg for Crab dip.


Poppy Seed Chicken- Brandy Creasy(Branch 1010 - Searcy, AR)

jello

  • 1 can cream of chicken
  • 1 can cream of celery
  • 8 oz sour cream
  • 1/2 c milk
  • 1 tsp onion powder
  • 2 TBSP poppy seeds
  • 2 tubes Ritz crackers, crushed ( I use the roasted vegetable ones)
  • 1/2 c melted butter
  • 3 boneless skinless chicken breasts, boiled and shredded
  • Salt and pepper to taste

Spread chicken in a greased 9x13 pan. Mix soups, onion powder, salt, pepper, milk and sour cream and pour over chicken. In a separate bowl。

Pour melted butter over Ritz crackers and mix well. Spread cracker mixture over casserole. Top with poppy seeds. Bake at 350 for about 35 to 40 min.

Serve over cooked rice or noodles.** Kids usually like this. It has always been my daughter’s favorite.2


Game Day Chili - Sarah Jones (Corporate)

jello

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 3 (8-ounce) cans tomato sauce
  • 1 (12-ounce) bottle dark beer
  • 1 (14 1/2-ounce) can beef broth
  • 1 (6-ounce) can tomato paste
  • 1 (4.5-ounce) can chopped green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons ground red pepper
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce Garnish: pickled jalapeño pepper slice

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Raspberry Pretzel Jell-O - Alma Gallegos (Branch 1065 - Southfield, MI)

jello

  • Small package Raspberry Jell-O
  • 2 cups boiling water
  • 2 cups pretzels
  • 1/4 cup sugar
  • 1 stick butter (1/2 Cup)
  • 1 (8oz) package cream cheese – softened
  • 1 (8oz) package Cool Whip – thawed
  • 1 cup sugar
  • 1 bag frozen raspberries – thawed in refrigerator

Pre-heat oven to 350°F.

Combine packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature. Crush 2 cups of pretzels. Melt 1 stick of butter in saucepan and add 1/4 cup sugar. Add pretzels and mix together. Lightly press pretzel mix into a 13×9 -inch Pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature. While pretzel mix is cooling down, beat 8 oz. of softened cream cheese and 1 cup sugar on medium/low speed until well-combined. Stir in Cool Whip and mix until well combined. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal to keep the Jell-O from leaking onto the pretzels. Refrigerate ½ hour. Arrange raspberries on top of the cream filling. Pour Jell-O over raspberries and refrigerate until Jell-O is set.


Dill Pickle Dip - Melissa Miller (Corporate)

dilldip

  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1- 1 1⁄2 cups chopped dill pickles (I used my mini food processor - it was a snap!)
  • 1⁄4 cup nely chopped sweet onion
  • 2- 4 Tbsp pickle juice (use less for thicker dip or more for thinner dip)
  • 1 tsp dried dill weed
  • 1⁄2 tsp kosher salt
  • Freshly ground black pepper, to taste (optional)

Saute onions and garlic in a pan with a little olive oil for a few minutes. Put all ingredients into mixer and mix until desired consistency. May also use a spoon to mix everything together, but a stand mixer is much easier. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving. is dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.