Jomamas Big Game Dip Recipes

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BIG GAME DIP



Big Game Dip image

I make this every year for my Big Game parties and everyone raves over it. You can make it as spicy or as mild as you want.

Provided by Brent Berkeypile

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 2h20m

Yield 20

Number Of Ingredients 5

1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
1 pound bulk spicy pork sausage
1 (24 ounce) jar hot salsa
½ cup hot pepper sauce (such as Frank's RedHot®)
3 large jalapeno peppers, chopped

Steps:

  • Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 6.1 g, Cholesterol 48.5 mg, Fat 15.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 1068 mg, Sugar 4.5 g

JOMAMA'S BIG GAME DIP



Jomama's Big Game Dip image

This dip has never gotten bad reviews. In fact I use it to make a good first impression at most parties. It takes the normal sour cream and salsa dip and kicks it into an awesome dip for all to overeat. This dip for some reason is A LOT better when served with thin wheat crackers rather than tortilla chips or any other option.

Provided by Candice Parker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 20m

Yield 24

Number Of Ingredients 8

½ cup sour cream
1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar medium salsa (such as Pace®)
1 (4.5 ounce) can small shrimp, drained
2 cups shredded Cheddar cheese
1 tomato, chopped
1 (6 ounce) can pitted black olives, drained and quartered
2 green onions, chopped

Steps:

  • Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth.
  • Spoon the mixture in an even layer across the bottom of an 8x8-inch pan.
  • Spread the salsa over the cream cheese mixture in one layer.
  • Follow with layers of shrimp and Cheddar cheese.
  • Sprinkle top with chopped tomato, black olives, and green onions.
  • Refrigerate for 2 hours to chill and blend flavors before serving.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 2.3 g, Cholesterol 31.5 mg, Fat 8.3 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 244.1 mg, Sugar 0.7 g

BIG GAME DIP RECIPE - (4.3/5)



Big Game Dip Recipe - (4.3/5) image

Provided by Bettybug

Number Of Ingredients 3

2 can Chicken Breast
1/2 cup hummus
1/2 Tbsp. Mrs. Dash® Original Blend

Steps:

  • Combine chicken, hummus and Mrs. Dash.Serve dip with Pretzel Crisps® and fresh vegetables

JOMAMA'S BIG GAME DIP



Jomama's Big Game Dip image

This dip has never gotten bad reviews. In fact I use it to make a good first impression at most parties. It takes the normal sour cream and salsa dip and kicks it into an awesome dip for all to overeat. This dip for some reason is A LOT better when served with thin wheat crackers rather than tortilla chips or any other option.

Provided by Candice Parker

Categories     Shrimp Dip

Time 20m

Yield 24

Number Of Ingredients 8

½ cup sour cream
1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar medium salsa (such as Pace®)
1 (4.5 ounce) can small shrimp, drained
2 cups shredded Cheddar cheese
1 tomato, chopped
1 (6 ounce) can pitted black olives, drained and quartered
2 green onions, chopped

Steps:

  • Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth.
  • Spoon the mixture in an even layer across the bottom of an 8x8-inch pan.
  • Spread the salsa over the cream cheese mixture in one layer.
  • Follow with layers of shrimp and Cheddar cheese.
  • Sprinkle top with chopped tomato, black olives, and green onions.
  • Refrigerate for 2 hours to chill and blend flavors before serving.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 2.3 g, Cholesterol 31.5 mg, Fat 8.3 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 244.1 mg, Sugar 0.7 g

JO MAMA'S BEEF STEW



Jo Mama's Beef Stew image

Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!

Provided by SharleneW

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs stew meat, cut up
1/4 cup flour
4 boiling potatoes, cut into bite-size squares
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 beef bouillon cubes

Steps:

  • Shake stew meat up in a bag with flour to cover.
  • Brown in vegetable oil in stew pot.
  • Cover with water and bring to a boil.
  • Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
  • Add remaining ingredients and add additional water to cover.
  • Bring to a boil again.
  • Reduce heat and simmer until vegetables are done, about 15 minutes.

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