Rebel Recipes: Delicious Dip and a Halloween Treat
After the stress of the game last week, I feel like I have run a marathon. The first recipe for this week is a delicious dip that is easy and a crowd pleaser. Additionally, we have a cute Halloween treat.
Hopefully, it’s all treats and no tricks for the Rebels this weekend! Beat Vandy!
Crack Dip
- 8 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 ounce package dry ranch dressing mix (Add gradually as you don’t want to over-salt the dip. I find that 2/3 packet works well.)
- ½ teaspoon garlic powder
- 2 cups cheddar cheese shredded
- â…“ cup bacon bits or 6 slices cooked and crumbled
- 5 sliced green onions
1) Beat the first 5 ingredients with a mixer until creamy.
2) Fold in remaining ingredients.
3) Refrigerate at least an hour before serving.
4) Serve with Wheat Thins or other thick, sturdy crackers, or with baby carrots and celery.
Nutter Butter Spookies
- 12 oz. white chocolate melting wafers (Ghirardelli)
- 16 oz. Package of Nutter Butter cookies
- 1 bag of semi-sweet chocolate chips
1) Melt chocolate wafers. according to package instructions.
2) Line baking sheet with wax paper.
3) Dip 1/2 of each cookie into the melted white chocolate.
4) Lay flat on waxed paper-lined cookie sheets. Immediately place 2 chocolate chips in coating to form eyes.
5) Let stand about 10 minutes.
Hotty Toddy!
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
