Black Olive Dip

While most of us consider Memorial Day weekend the start of summer, the true first day of summer isn’t until June 20th. Although it’s still technically spring, temperatures in south Louisiana are already creeping into the low 90s. With the rise in temperatures and the kids out of school, pool parties, beach trips, and barbecues begin to dominate the social scene. This quick and easy Black Olive Dip recipe works well for any summer occasion and is guaranteed to keep guests coming back for more!

Black Olive Dip

Photo: Jessica McVea

Black Olive Dip (RRR II, page 12)

  • 1 soft, ripe avocado
  • 1 tablespoon minced onions
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • One 8-ounce package cream cheese, softened
  • 1/2 cup chopped ripe olives

Peel the avocado and mash. Stir in the onion, mayonnaise, lemon juice, salt, and Tabasco sauce. Beat the cream cheese until it is light and fluffy and blend well. Stir in the black olives. Chill and serve with your favorite tortilla or pita chips! (Helpful hint: leftover dip can be used as a delicious sandwich filling, as well!)

Fiesta Dip

Fiesta Dip

Photo: Jessica McVea

In celebration of upcoming Cinco de Mayo next week, here is a quick and easy “Fiesta Dip” for the occasion. This recipe is so easy to prepare ahead of time and bring with you to a Cinco de Mayo festivity. It is also a quick treat to prepare at home for family and friends.

Give this recipe a try from our original River Road Recipes I cookbook. We are sure it will be a delight for you, your family, and friends!

 

Fiesta Dip

1 8 ounce package of cream cheese softened

2 tablespoons of cream

3 tablespoons of French dressing

1/3 cup catsup

1 ½ tablespoon grated onion

½ teaspoon salt

Red pepper to taste

Soften cream cheese and add remaining ingredients, blending until smooth. This is very good with raw celery, cauliflower and corn chips. Will server 10 to 12 people.

 

Potato Chip Cookies

If your weekend plans involve getting together and watching the big game, we’ve got an easy treat that combines both salty and sweet in an irresistible cookie.  These Potato Chip Cookies often grace any of our community events tables and are the first samples we run out of. A cookie with crushed potato chips?! It’s the snack that will keep them coming back!

River Road Recipes Potato Chip Cookies

Photos: Aimee Broussard

Potato Chip Cookies, (RRR II: A Second Helping, Pg 210)

  • 2 cups butter (best with butter but margarine and butter flavoring may be used)
  • 1 cup sugar
  • 3 cups flour
  • 2 teaspoons vanilla
  • 1 1/2 cups crushed potato chips
  • powdered sugar

Beat butter until light and fluffy- a long time! Add sugar and beat well. Add vanilla and flour gradually. Crush potato chips with your hand and add them last. Drop from teaspoon onto cookie sheets. Bake in a 350 degree oven until slightly brown. Sprinkle with powdered sugar. These keep well in a tightly closed tin- actually taste better the second or third day. Makes 9 to 10 dozen.

Originally submitted by Mrs. J. D. Guillory

Cookbook committee note: Cookie baking time will vary dependent on oven type and climate but typically take 8-12 minutes. For best results, begin monitoring the cookies at 9-10 minutes and remove when slightly browned.

potato chip cookies RRR Blog

Have a great weekend friends, we’ll see you back next Wednesday!