Recipes: Dips and Party Pick-ups

Spicy Pretzels

A yummy little tailgate take-along or dove field snack and easy like Saturday morning! 1 16-ounce bag pretzel grids 1 package Hidden Valley Ranch Dips Mix 1/2 teaspoon dill weed 1/2 teaspoon ground red pepper 1/2 cup canola oil Mix …
Read More

Pineapple and Bacon Guacamole

Chef David Crews spooned this delicious guac over hoe cakes at the Delta Supper Club dinner in Clarksdale as a passed hors d’oeuvre. Serve with chips and margaritas! 2 whole avocadoes 1 lime, juiced 1 teaspoon salt 1/2 yellow onion,finely …
Read More

Bacon-Wrapped Pretzel Sticks

  A perfectly sweet, salty and spicy accessory to savor during cocktail hour or a cozy morning brunch! As seen on the Savvy Soiree blog. 1 1/2 cups brown sugar 1 1/2 teaspoons cayenne pepper 12 strips of bacon (not …
Read More

Smoked Catfish Deviled Eggs

Smoked Catfish Paté Deviled Eggs This Delta riff on deviled eggs made with The Crown Restaurant’s smoked catfish paté had been in my head for years, so it was fun to finally make them off-the-cuff and ask friends for feedback! …
Read More

Market Tartare

1/4 cup minced celery 1/3 cup minced shallot 1 tablespoon chopped capers 1 egg 2 tablespoons Dijon mustard 1 teaspoon lemon zest 1 teaspoon lemon juice 2 ounces Georgia olive oil or high-quality olive oil 1 teaspoon Bourbon Barrel aged …
Read More

← Older posts

error: