Found on Pinterest: Neiman Marcus Dip

A few weeks ago, I was invited to bring a “snack” to a small retirement party at work. Being 9 months pregnant, I wanted something easy and quick. I decided to scroll through my Pinterest pins and see what I could find. I’d had this recipe pinned for a long time. As I usually do, I Googled the recipe to look for other versions and comments. There are several out there but none of them really explained WHY it’s called Neiman Marcus dip. I ended up going with the recipe that I’d pinned although I did take another recipe’s advice and toast the almonds slightly.

So how was it? It was delicious! It reminded me a lot of the old traditional cheese ball recipe with cream cheese, green onion, and dried beef. It was a huge hit at the party…not a bite was left. Good thing that I kept myself a small stash at home!

I would definitely make this again but I think I’ll call it “Cheese Ball Dip” instead of Neiman Marcus Dip. Rolls off the tongue easier…

Neiman Marcus Dip

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5 or 6 green onions
8 oz. shredded cheddar cheese
1 1/2 cups mayonnaise
1 jar real bacon bits
1 pkg. slivered almonds

Chop the green onions. Mix onions, cheese, mayo, bacon bits, and
slivered almonds together. Chill for a couple of hours.

I served with Club Crackers.

Minda’s Notes: As I mentioned earlier, I toasted the almonds slightly in a hot skillet just to bring out the flavor a bit. I let them cool before adding to the dip. Also, I normally would not use jarred bacon bits but due to being pregnant and tired I took a short cut…and they were actually quite good. I used the Meijer brand.

Frito Salad

Last week, I needed a quick dish for a potluck lunch at work. This one came to mind. A friend brought this to our homecoming tailgate party last year (Hi Karen!) and I thought it was just fabulous.

Frito Salad
Frito Salad
3 (14 oz) cans of whole kernel corn, drained
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 small red onion, diced
1 cup grated cheddar cheese (I used Sargento Reduced Fat Cheddar Jack)
1 1/4 cup mayonnaise (I used Hellman’s Light)
1 (9.25 oz) bag of Chili Cheese Fritos

Combine corn, peppers, onion, cheese and mayonnaise in a bowl.
Place in refrigerator until ready to serve. Just before serving, mix in Fritos. I saved a handful of chips to lay on top as garnishment. Serve immediately.

This salad is not great as a leftover. The chips get too soggy. And I say this as someone who thinks the best nachos are the ones on the very bottom of the plate! So, eat up!

Starr’s Asian Cole Slaw

My bestie Starr likes to joke that she’s not a cook. But don’t believe her. She just has certain standards. Like no weird ingredients and no more than 5 ingredients, for example. This recipe is one of her go to recipes when a potluck dish is needed. It goes slightly above her 5 ingredient rule but it’s super easy and always highly praised.

This slaw is perfect if you have people in your life who don’t eat mayonnaise (I don’t get it but they walk among us). Now, if I can just get her to share her Spaghetti Salad recipe…are you listening Starr?

Asian Cole Slaw

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1 pkg coleslaw mix
1/4 cup sunflower seeds
1 small package slivered almonds
1/4 cup canola or vegetable oil
1/4 cup sugar
1/3 cup white vinegar
1 pkg chicken flavored Ramen noodles

Mix coleslaw mix, sunflower seeds and almonds in a large bowl. In a small bowl, mix oil, sugar, vinegar, and flavor packet from Ramen. Pour this mixture over the coleslaw mixture and toss. Just before serving, break noodles up into coleslaw and toss.

Cornbread Salad

This week I’ll be sharing salad recipes with you. All of these are perfect for Labor Day cookouts or just any excuse you can find to have a not-so-good-for-you salad.

I call this salad a New Classic because it hasn’t been in the family recipe box for a great number of years but it quickly became a favorite. It doesn’t sound all that great and really doesn’t look that great either when you dip out a serving as you can see from the picture below. But don’t judge until you try it…and it does look quite nice in a trifle dish.

Cornbread Salad

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1 (8.5 oz) pkg cornbread muffin mix ( I use Jiffy, see note below)
1 (1 oz) envelope Ranch dressing mix
1 cup mayonnaise or Miracle Whip
1 (8 oz) container of sour cream
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16 oz) cans pinto beans (drained and rinsed)
2 (14 oz) cans whole kernel corn (drained and rinsed)
2 cups shredded cheddar cheese
10 slices bacon, cooked, cooled and crumbled

Prepare cornbread according to package directions. Let cool.

Mix mayonnaise, sour cream and dressing mix together. Set aside. Combine tomatoes, peppers and onions. Crumble half of cornbread into 3 quart salad bowl or trifle dish. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layer. Cover and chill for at least 3 hours. Can be made ahead of time and tastes great the next day.

Note: Normally, I don’t like cornbread mixes like Jiffy and prefer to make my own. However, for this salad, I think the sweetness of the Jiffy mix works well with the Ranch dressing and the vegetables.

Nutter Butter Truffles

“Oreo Truffles” or “Oreo Balls” are a popular potluck dessert in these parts. I’m not a huge fan of Oreos but when I saw “Nutter Butter Truffles” on Pinterest, I was instantly intrigued. The first recipe that I found was not very specific so I ended up doing a Google search for “Nutter Butter Truffles” which resulted in all sorts of variations. I ended up just kind of making this up as I went based on a few of the recipes that I found.

I normally don’t blog recipes step by step but I thought it might be helpful for this one. These were a big hit at our tailgate party this weekend. Hope you enjoy!

Nutter Butter Truffles

1 16oz package of Nutter Butter Cookies
8oz cream cheese, softened (I used reduced fat)
1 16oz package of candy coating such as CandiQuik*

First, remove the cookies from their package and crush. You can do this with a food processor or by hand. (I chose the hand method since I hate the clean up on my food processor. You can dump the cookies into a large Ziploc type bag and crush with a rolling-pin or do what I did, which is dump the cookies in a bowl and gently crush with a clean heavy object. I used a jar of cocoa.) I crushed the cookies not quite as much as I would crush graham crackers for a crust because I wanted a little bit of the cookie pieces to remain. My crumbles looked like this:

Next, mix in the cream cheese. I did this by hand also. Just keep mixing until the cream cheese and crumbs form a sort of dough. Then, take small pinches of dough and roll into a ball. If you want to make sure your balls are uniform in size, you could use a small scoop or mixing spoon. I prefer a more rustic approach so I just winged it. Using this method, I came up with two dozen truffles. I placed them in an airtight container and let them chill in the refrigerator for about an hour.

I prepared the candy coating per the package directions and dunked each truffle then placed them on wax paper to cool. The candy coating works quickly so they were set in a matter of minutes. Then, it was back to the fridge for my round little friends.

And that’s it! Easy, delightful little treat!

Notes:
*This is an instance where I chose convenience over quality. I hate, hate, hate melting chocolate and the clean up from melting chocolate. The candy coating comes in its own little disposable, microwave tray and since I was pressed for time, it seemed like the best choice. It does taste good but I’m sure a milk chocolate or white chocolate coating would taste terrific too. Use whatever you are comfortable with as a cook.