Black Bean and Corn Salsa

I just whipped this one up. It's the same as South GA Caviar, just add a can of rinsed black beans and subtract the black eyed peas. Good stuff for a hot Saturday!

South Georgia Caviar

I got this recipe from Paula Deen, but changed it up just a little bit. This has turned into a family favorite at almost every gathering and is perfect for tailgating and picnics, because it won't go bad if it sits out for a while.

Cooking Ingredients:
2 15 oz. cans of black eyed peas, drained
1 15 oz. of whole kernel corn, drained
1 can of Rotel
1/2 vidalia onion, chopped
2 cups of chopped red bell pepper
1 jalapeno, diced with seeds
1/4 bottle of light Italian dressing

Cooking Instructions:
In a large bowl, combine all ingredients and gently stir together. Refrigerate overnight if possible, and serve with corn chips.

Spicy Sausage Dip

This recipe came from my good friend, Suzanne Cox. It was one of the first dips that I made to take to a party and has become a hit at many of our family gatherings and especially on gamedays. It is so easy to prepare, spicy, and delicious.

Cooking Ingredients:
1 package of Jimmy Dean sausage, hot
1 package of cream cheese
1 can of Rotel
1 bag of Fritos

Cooking Instructions:
In a large skillet, brown the sausage. Add the cream cheese and stir until all of the sausage is coated. Add the can of Rotel, juices included, and stir again. Pour into your dip bowl and serve with Fritos.

Fried Okra with Smoked Jalapeno and Vidalia Onion Yogurt Sauce

We had some yogurt in the fridge today that I was interested in trying out, hence the sauce............

Cooking Ingredients:
1 small bag of breaded okra
2 cups of canola oil
6 oz. of Fage Greek Yogurt
3 grilled jalapenos
1 tablespoon of finely minced vidalia onion
1 pinch of red pepper flakes
salt and freshly ground black pepper

Cooking Instructions:
Warm your oil in a saucepan to frying temperature. Fry your okra and strain on a paper towel, salting and peppering as soon as removed. While the frying process is going on, mix in a small bowl, the yogurt, two grilled jalapenos (minced and including the seeds), vidalia onion, red pepper flakes and a pinch of salt and pepper. Mix thoroughly and serve in a sauce dish topping with your third grilled pepper.

This recipe is remarkably spicy and the sauce makes it all very rich. Delicious! I think I will use this one for gameday.

Mexican Spinach Dip

Holy yum, yall'! My friend, Kim introduced me to this recipe at our 128th Spouse's Group Cinco de Mayo party. I made it today for the Braves game and it was just as delicious as the first time I had it.

Cooking Ingredients:
1 16 ounce jar of Pace's Hot Salsa
1 10 ounce package of frozen, chopped spinach (thawed and drained)
2 cups of shredded Monterey Jack cheese
1 package of softened Cream Cheese
1 cup evaporated milk
1 4 oz can of chopped black olives, drained
1 tablespoon of red wine vinegar
salt and pepper to taste

Cooking Instructions:
Preheat oven to 400 degrees.

In a medium baking dish, mix together salsa, spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, and salt and pepper.

Bake mixture until bubbly and serve with tortilla chips.