#gettogethersnacks

A flavorful and creamy dip featuring a combination of black-eyed peas, shoepeg corn, cheese, and a variety of peppers and seasonings. Perfect for parties or gatherings, this Southern caviar dip is sure to be a crowd-pleaser!

Ingredients: 1 can black-eyed peas, drained. 1 can shoepeg corn, drained. 1 small onion, finely chopped. 1 small bell pepper, finely chopped. 1 small jalapeno, finely chopped. 1 cup shredded sharp cheddar cheese. 1 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/4 cup diced pimentos. 1/4 cup diced pickled jalapenos. 1 tablespoon hot sauce. Salt and pepper to taste.

Instructions: Put black-eyed peas, shoepeg corn, onion, bell pepper, jalapeno, cheddar cheese, mayonnaise, sour cream, cilantro, green onions, pimentos, pickled jalapenos, and hot sauce in a large bowl. Mix the ingredients together well until they are spread out evenly. Add pepper and salt to taste. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. You can dip tortilla chips or crackers in it.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Eggplant Parm Dip is a keto-friendly twist on the classic eggplant Parmesan dish, transformed into a creamy and delicious dip. It's perfect for parties, gatherings, or as a tasty snack any time of day.

Ingredients: 1 medium eggplant, diced. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1/2 cup marinara sauce sugar-free. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Sprinkle olive oil over diced eggplant that has been spread out on a baking sheet. Add pepper and salt to taste. For 20 to 25 minutes, or until the eggplant is soft and slightly browned, roast it in an oven that has already been heated. Take it out of the oven and let it cool down a bit. Put the roasted eggplant into a blender or food processor. Marinara sauce, grated Parmesan cheese, shredded mozzarella cheese, and minced garlic should all be added. If you need to, add more marinara sauce to get the consistency you want. Blend until smooth and creamy. Put the dip in a bowl to serve, and then add some fresh basil leaves on top. Warm it up and dip it in keto-friendly crackers or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Hot Buffalo Fries with Ranch and Blue Cheese Dips are a spicy and flavorful twist on classic potato fries. The crispy fries are tossed in a tangy hot sauce and served with creamy ranch and blue cheese dips, making them perfect for game day or any gathering.

Ingredients: 4 large potatoes, washed and cut into fries. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup hot sauce. 2 tablespoons butter, melted. 1/2 cup ranch dressing. 1/4 cup crumbled blue cheese. 1/4 cup sour cream. 1 tablespoon chopped fresh chives. 1 teaspoon garlic powder. 1 teaspoon onion powder.

Instructions: Set the oven to 425F 220C and heat it up. To make the fries even, add olive oil, salt, and pepper to a large bowl and toss the fries around. Place the fries on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the fries over every 25 to 30 minutes while they're baking until they are golden and crispy. Heat up some butter and add some hot sauce to a small bowl. Add the hot sauce mixture to the fries after taking them out of the oven and toss them to coat them evenly. Put blue cheese, sour cream, chives, garlic powder, and onion powder in another small bowl. Mix them together to make the dips. Put ranch and blue cheese dips next to the hot buffalo fries. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes