Ranch Dressing

1 c. mayonnaise (I used Hellman’s Light)

1 c. buttermilk (I used nonfat)

½ tsp. black pepper

½ tsp. parsley flakes

½ tsp. Accent flavor enhancer

½ tsp. dried minced onion

½ tsp. garlic powder

½ tsp. onion powder

Mix all ingredients together and store tightly covered in refrigerator for 1-2 days before serving to let flavors meld. 

This recipe is from my friend Liz.

Avocado Dip

2 avocados, peeled and diced

¼ c. finely diced onion (any variety—I used a sweet onion)

1 c. diced tomatoes

½ -1 jalapeño pepper, finely diced (to taste)

1 Tbsp. fresh lemon juice

Salt (to taste)

Black pepper (to taste)

Stir all ingredients together, chill, and serve with chips or crackers.  It's also excellent added to a turkey sandwich or wrap.

Makes about 2 cups of dip.

This is a slightly modified version of my Aunt Sue’s recipe.

Hot Spinach Artichoke Dip

    1 (10-ounce) package frozen chopped spinach

    2 (13 3/4-ounce) cans artichoke hearts

    1/2 cup mayonnaise

    1/2 cup sour cream

    1 cup freshly grated Parmesan

    1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips. Makes about 4 cups.

This is a Paula Deen recipe.

Honey Mustard Dipping Sauce

½ c. sour cream
¼ c. Dijon mustard
¼ c. mayonnaise
2 Tbsp. honey

Stir together all ingredients until smooth. Refrigerate.

This recipe is taken from the Y’all Come Eat cookbook by Jamie and Bobby Deen

Chicken Strip Dip

1 Tbsp. prepared mustard
1 c. ketchup
1 Tbsp. dried onion flakes
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice

Mix all ingredients and warm over medium heat. Do not boil. Let cool and refrigerate for several hours or overnight. The flavors blend better if it sits for a while. Serve at room temperature or cold (I prefer cold) with chicken strips as a dipping sauce. Refrigerate leftovers.

My mom made this all the time when I was a kid. We didn’t have chicken strips without it. It’s a little more work than buying a premade dip, but it tastes so much better—it’s worth the effort.