Category Archives: Appetizers

Tyrone Biggums’ Pimento Cheese Dip (a.k.a. Crack)

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This is an essential Southern dip that’s extremely hard to stop eating once you start. You’ll be eatin this stuff up like Tyrone Biggums. While it is more of a snack item, you can always eat it plain between two pieces of bread or spread it on a BLT. My favorite way to crush pimento cheese is to dip it with pretzels rods. I bet anything you spread it on would taste dank. Pickle, Doritos, flat bread, heck… even a chocolate chip cookie. I brought this dish into work for a couple of true ski bums raised out in CO and they were blown away…

Ingredients

  • 1 bag of shredded cheddar cheese-sharp is my favorite to use
  • 2 or 3 healthy tablespoons of Mayo
  • 1 little jar of diced pimentos
  • Pepper to taste
  • 1 tablespoon of chopped Jalapeños (optional)

Directions

  1. Mix all the ingredients together until Mayo is evenly dispersed throughout cheese (spreadable consistency)
  2. Enjoy-simple, cheap, and dank

Twice as Baked Potato

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Ingredients:

  • 4 russet potatoes
  • ½ stick butter
  • ½ cup sour cream
  • 1bag shredded cheese
  • ½ cup milk
  • ½ cup scallions
  • 4 strips of bacon-cooked and chopped up into bacon bits
  • Spices-Salt, pepper, Lawry’s, Garlic powder-to taste
  • 2 tablespoons of olive oil

Directions:

  1. Cover potatoes in olive oil, salt and pepper
  2. Bake on the rack @ 400 for 1 hr (longer the better so middle of potato is soft)
  3. Cut each potato in half and spoon out middle part into a bowl leaving the skins in tact
  4. Add remaining ingredients into the bowl w the potato innards and mix/mash into a mashed potato consistency
  5. Spoon mixture back into the empty potato skins
  6. Add a large layer of Cheese on top of each potato
  7. Bake at 400 for 10 min or until cheese has melted and it is golden brown

Mexican Fundito (aka kick ass cheese dip)

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By Ski Bum: Fagan “Fundito” Goodwin

Ingredients

Dip:

  • 2 balls or wheels of Mexican Melting Cheese (Queso Quesadilla) – shredded
  • 1 Tbsp Flour
  • 1 Small Onion – chopped
  • 2 Poblano Peppers – chopped
  • 1 Jalapeno – diced
  • 2 shots of Tequila (1 for the dip and one for you!)
  • 3 small links of MEXICAN chorizo (they come in 6-packs)

Toppings:

  • Cilantro, chopped
  • 1 – 2 Roma Tomatoes, diced
  • 2-3 green onions – chopped
  • Tortilla Chips

Directions

Shred Cheese (usually comes in sealed bumpy balls in refridgerated mexican section or in a round disc), toss with flour and set aside. Remove plastic casings on chorizo and saute in a small non-stick pan until browned. Drain on paper towel and set aside.
In a medium cast iron skillet or other oven save pan, saute onions, peppers, and jalapeno until soft. Add shot of tequila and take one for yourself. Remove from heat. Stir in the shredded cheese and pop into the oven for about 15 minutes until cheese gets a little bubbly on the sides. Remove from oven and top with chorizo, then back in the oven for about 10 more minutes. Remove from the oven and top with tomatoes, cilantro and green onions. Serve right out of the skillet with chips and spoons. If cheese starts to harden, pop it back in the oven for a few minutes and it will be even better!

Additional Comments: This is Alston’s (Wesley “White Boots” Hight’s sister) fave. We always make it in the mountains for girls weekend and it is delicious for hungry ski bums. I recommend serving with Margaritas and shots of tequila. Make sure the cheese is the MELTING kind and not the CRUMBLING (NOT queso fresco) kind. Food Lion has it but the higher end stores sometimes do not.

Bacon Wrapped Asparagus

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Ingredients

  • 1 bushel of asparagus
  • 4tablespoons of olive oil
  • 1 package of bacon
  • S and p to taste
  • 1 package of parmesan
  • 1 pack of toothpicks

Directions

  1. Toss asparagus in olive oil, salt and pepper in asparagus are covered.
  2. Slice bacon slices in half
  3. Wrap 3 or 4 asparagus with a strip of bacon and secure with a toothpick
  4. Place on a baking sheet and pour remaining olive oil, salt and pepper mixture over the bacon wrapped asparagus
  5. Sprinkle with parmesan
  6. Bake at 350 for 15 to 20 min

Crescent Wrapped Parmesan Prosciutto Asparagus

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Ingredients

  • 1 bundle of Asparagus
  • 1 container fresh parmesan
  • 1 can of Pillsbury Crescent rolls
  • 1 package of prosciutto
  • 2-3 tablespoons of olive oil—just to coat the asparagus
  • S & P to taste

Directions

  1. Cut ends off asparagus and put into a mixing bowl
  2. Pour olive oil over the asparagus, salt and pepper, and toss around in the bowl
  3. Wrap 3 or 4 asparagus w a piece of prosciutto
  4. Wrap asparagus and prosciutto w a crescent roll
  5. Sprinkle parmesan cheese on top of wrapped asparagus
  6. Bake at 350 for 15 or 20 min or until crescent roll is golden brown

Mae’s Hot Artichoke Dip

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By Ski Bum: Mae “Chili Cookoff Champion” Ellis

Ingredients

  • 1 – 10 oz package chopped spinach
  • 2 (14 oz) cans artichoke hearts
  • 1/2 cup mayo
  • 1/2 cup shredded parmesan cheese
  • 1 8oz block of pepper jack cheese (shredded)
  • 1 stack of Ritz Crackers (crumbled)

Directions

  1. Preheat oven to 350 degrees. Grease a casserole dish (8×8).
  2. Heat spinach for 5 minutes in microwave & squeeze dry.
  3. Drain artichoke hearts and pull apart hearts with hands until all hearts are separated well.
  4. Combine & mix all ingredients except Ritz Crackers.
  5. Scrape into casserole dish & top with crumbled Ritz Crackers.
Cook @ 350 degrees for 30 minutes. Serve with Ritz Crackers, Fritto’s Chips, or Bagel Chips. Perfect for GameDay, Sunday Night Football, Super Bowl and more. Yummy!


Joani’s Smoked Salmon Dip

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By Ski Bum: Niki “Joani’s Daughter” Steffen

Ingredients

  • 2 cans smoked salmon (peppered garlic salmon is the bomb)
  • 1 block of cream cheese at room temp (I think it’s 8 oz, the one in the paper box)
  • 1 spoonful of Horseradish (more = hotter)
  • Tabasco or your favorite hot sauce
  • 4-6 chopped green onions
  • 2-3 dollops of sour cream

Directions

  1. Mix all ingredients to desired consistency. I’ve had it whipped and just lightly mixed, and I prefer the latter.
  2. Chill in fridge and serve with gourmet crackers! Enjoy!