I must confess something. I had never made this dip until this weekend. But just in case you don’t know, Shannon and I are trying to publish a cookbook soon. We are doing this blog to give you a taste of what will be in that cookbook. Shannon and I have spent many hours filing through our recipes and deciding which ones are worthy to go into the cookbook. This is Shannon’s recipe. And it kept coming to my mind because when we first met to discuss recipes she said that this one had to go in the cookbook. I asked her what was in it that made it so great and she proclaimed “You don’t want to know!” So, I finally called her this weekend and said, “I must know what is in that dip because I want to take it to a party.” One of my good friends was having a housewarming party and all we were required to bring was an appetizer, a good appetizer. With recipe in hand, I went to the grocery store and bought all the necessary ingredients. All the while wondering if it really was cookbook worthy. Guess what? It is! I loved it, the hubs loved it, the party people loved it and even the babysitter loved it! (I made her her own bowl) With so many holiday parties coming up, this will be a perfect appetizer to take and knock everyones socks off! It is spicy, creamy, warm and delish! So it is with great pleasure I give you the cookbook worthy “You Don’t Want to Know Dip” recipe!
You Don’t Want to Know Dip
- 2 cup grated cheddar cheese
- 1 1/2 cup sour cream
- 1 (4 ounce) can of diced jalapenos
- 1 (4 ounce) jar of pimientos
- 1 jar of dried beef, sliced and cubed (comes in a small jelly-like jar. I found it next to the SPAM)
- 1 bunch of green onions, diced
- 1 large bread bowl
- Bag of Frito’s Scoops
Preheat oven to 350 degrees.
Cut the top out of your bread bowl. Then empty out the bread. Set aside. In a medium mixing bowl combine cheddar cheese, sour cream, jalapenos, pimientos, dried beef, and green onions. Pour it all in! Juice and everything! Pour mixture into your empty bread bowl. Replace the top and wrap in foil. Bake for 1 1/2-2 hours. Serve warm with Frito Scoops.
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