So ladies from church and guests who joined us for the evening, this post is for you. 🙂 (And everyone else who is reading, feel free to keep reading.)
As promised, here are the recipes Tom used last night (scaled down to home quantities as best as possible.)
Feel free to email any questions you have or leave a comment on the recipe post and we’ll get back to you as soon as possible with an answer!
(And special thanks to my sweet friend Becky for taking some pictures for me (and for the AMAZING family pictures on this site!! I probably owe you another meal . . .) (more…)
This recipe is a good base, but don't feel like you have to use all the produce in it. See what spring vegetables look good at your local farmer's market or produce stand and use those.
This is a large quantity, but it it so good! You'll thank me later for not scaling down this recipe any smaller.
Ingredients
1 cup mayonnaise, best foods
4 w. oz. pickled peppers, drained and diced
1 tsp worcestershire
4 w. oz. cream cheese, softened
1 lb cheddar cheese, grated
2 w. oz. pickled jalapenos, drained and diced
1/2 tsp kosher salt
1/2 tsp paprika
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/4 tsp black pepper, coarsely ground
Instructions
Mix all ingredients in a food processor,except cheddar cheese, until thoroughly incorporated.
Mix in shredded cheddar unitl well-combined.
Store, label and date.
When ready to serve, top with bacon marmalade and green onion curls. Serve with grilled bread or flat bread.
Notes
In the restaurant we use a very powerful food processor. If you have trouble with a home version of this appliance, you can also mix it in your Kitchen Aid mixer. It will not be as smooth, but just as good.
