Lyndee's Yum Dip

Ingredients:

1 tsp garlic powder

3 tbsp Hidden Valley dry ranch mix

2 cups shredded cheddar

1 cup bacon pieces

2 blocks cream cheese, room temperature

1 cup mayo

1 tbsp sriracha

2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 

Cheesy Ranch Snack Mix

Ingredients:

6 oz. package pretzels

6 oz. package Bugles (plain or cheese flavored)

1/2 box miniature club crackers

6 oz. package goldfish crackers (cheese flavored)

1 can mixed nuts

1 envelope dry ranch mix

8 oz. butter flavored popcorn oil 

Mix crackers, pretzels, nuts in bowl.  In separate bowl mix ranch and popcorn oil.  Pour ranch and popcorn oil over crackers, pretzels and nuts.  Shake so everything is covered well.  Spread on two cookie sheets.  Bake 250 for 45 minutes, stirring every 15 minutes.  Cool completely before storing.  Makes a large batch!

This snack mix is totally addicting! How can you go wrong with cheese, ranch and salty goodness? Great for parties or to take along on a road trip.  

Mustard Dip

I will be the first to admit that when you look at this recipe, it seems like a very odd combination of flavors and ingredients BUT this dip is incredible. Warning, once you start, you can't stop. So addicting! 

Ingredients:

1 C. yellow mustard                                                                       

chopped onions

1 C. mayonnaise                                                                              

1/3 C. sugar

1 C. sour cream                                                                                

horseradish to taste                                                      

1 envelope hidden valley ranch mix (dry)

                               

Mix together and refrigerate.  Serve with pretzels. (Makes a large batch). 

Bacon, Spinach and Chive Tortilla Roll-Ups

Review by Lyndee:

Ingredients: 

1 package (8 oz) of cream cheese, softened

6 strips of bacon, cooked and crumbled

6-8 green onion stalks, chopped

one handful of baby spinach, torn in pieces

1/2 packet of ranch dressing dry mix

4 8-inch Mission flour tortillas, warmed

Mix the chopped green onions, crumbled bacon, torn spinach, cream cheese and ranch dressing mix in a large bowl. Mix until well blended.

Heat tortillas in microwave for about 20 seconds or so. You do not want the tortillas to be hot, just warm enough that they are pliable. Lay tortillas flat, scoop filling and place in the middle of the tortilla.  Spread out the filling using a butter knife or rubber spatula, making one even layer. It will not be entirely perfect!  Roll tortilla as tightly as possible until it is completely rolled up.

After all 4 tortillas are rolled, cover in plastic wrap and refrigerate overnight. This will make cutting the tortillas much cleaner and easier. The next day, remove tortillas from the plastic wrap and place tortillas on a cutting board. Slice 1/2 inch pieces with a serrated knife. I use a serrated bread knife.

I accidentally added the entire pack of ranch mix so I added another cream cheese and I’m glad I did.  The bacon, spinach and onions were plentiful and this way I was able to make 7 roll ups instead of 4.  I didn’t heat my tortillas like the original recipe said to and it was fine but I had just bought them fresh.  If they’ve been sitting in your fridge, I would suggest doing so. 

These are absolutely delicious!! I love them. They may be one of my new favorite roll ups.  Easy to make, different than your standard Mexican roll up and there’s spinach so I’m counting that as healthy.  Ha!