Easter has always been my favorite holiday celebration. Growing up, we would always go to church and then go to my grandparents for lunch and egg hunting. We would always serve ham, fried chicken, and chicken salad. We all bring a dish to go with those main dishes. I thought I'd share some of my favorite side dishes and appetizers to share with a group of family and friends.
Bacon Bomb Dip
1 c. Shredded Mild Cheddar Cheese
1/2 c. Shredded Sharp White Cheddar Cheese
1/2 c. Shredded Pepper Jack Cheese
8 slices of cooked Bacon, chopped
1/2 c. Mayonnaise OR sour cream
2 T. Diced Jalapenos
1/4 t. Garlic Powder
1/4 t. Onion Powder
1/4 t. Black Pepper
1/4 t. Salt
4 oz. Diced Pimentos (optional)
Instructions
Combine all ingredients in medium sized mixing bowl and stir to combine.
Refrigerate to cool until ready to serve.
Garnish with sliced green onions or fresh parsley.
To prepare crustinis
Slice 10" baguette in 1/2" slices.
Brush with olive oil or butter mixed with your choice of spices such as parsley, garlic, salt, pepper, etc.
Bake at 350 degrees for 10 minutes or until golden brown and toasted.
Optional dipping items include fresh vegetables, crackers, pita chips, corn chips, or pork rinds for a lower carb option.
Grape Salad
8 oz sour cream
8 oz cream cheese mix together
½ cup sugar
1 ½ tsp vanilla
8 cups grapes
add to mixture
Top: ½ cup brown sugar
1 cup roasted nuts
Dixie Caviar
1 drained can of whole kernel corn
1 drained can of black-eyed peas
1 chopped green bell pepper
chopped green onion about 5
chopped tomato ( add enough to make it look pretty with red)
chopped celery about 3 stalks
chopped jalapeno peppers (not the canned ones, fresh I used 5 big ones.)
mix with Zesty Italian Salad dressing and chill
eat with Fritos or scoops or a spoon
Creole Corn Salad
2 15-oz cans whole kernel corn, drained, OR
4 cups defrosted frozen corn OR
4 cups fresh corn kernels scraped from the cob and blanched
1 16-oz bottle Catalina or French salad dressing
1/4 cup finely chopped onion, Vidalia or other sweet, mild variety
1/4 cup finely chopped bell pepper - red is pretty but any color will do
1/4 cup chopped celery
Mix it all together in a large salad bowl. Chill at least 2 hours. Serve chilled.
Variations: This is great with bacon crumbles added.
