Hot Dips — of course!!!
There is nothing better than dipping a corn chip into melted cheese and nothing spicier than Paula Deen’s bean dip. I love these recipes. Imagine her fabulous dips warmed in crocks on top of a Dining Stone … well you don’t have to imagine very long, here it is:
Three Cheese Hot Artichoke Dip
1/2 cup grated Parmesan
2 green onions, sliced thin
1 (14 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 (8 ounces) block cream cheese, softened
1 cup shredded mozzarella
dash Paula Deen’s Hot Sauce
dash Worcestershire sauce
Salt and pepper
Preheat oven to 350 degrees F. Remember to place the Dining Stones in the oven at least 20 minutes before your dip is done. Tip: if your stones are on the rack below your dip, place a sheet of aluminum on top of the stones to protect them from dripping dip.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.—
2 cans (15 oz) of Refried black beans
2 cups Monterey Jack Cheese with jalapenos
3 tablespoons Paula Deen Hot Sauce
2 teaspoon ground cumin
2 teaspoons Paula Deen Southern Spice Rub
1 cup fresh cilantro, chopped
In a large saucepan over medium-low heat, combine beans, cheese, hot sauce, cumin, and southern spice rub. Heat until cheese has melted. Pour into a bowl and garnish with chopped cilantro. Serve warm alongside tortilla chips.