Fun Dips Part 5

This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe. 

Sweet Berry Bruschetta

Ingredients:

• ·         10 slices of French bread
• ·         5 teaspoons of sugar (divided)
• ·         6 oz. of fat-free cream cheese
• ·         ½ teaspoon of almond extract
• ·         ¾ cups of fresh blueberries
• ·         ¾ cups of fresh raspberries
• ·         ¼ cups of slivered toasted almonds
• ·         2 teaspoons of confectioner’s sugar

Directions:

Cut bread into ½ inch slices. Place bread on an ungreased baking sheet. Lightly coat with cooking spray. Sprinkle with two tablespoons of sugar. Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread. Top with berries and almonds. Dust with confectioner’s sugar.

Texas Caviar

Ingredients:

• ·         1 can of Shoepeg corn (drained)
• ·         1 can of Blackeyed peas (drained)
• ·         1 can of pinto beans (drained)
• ·         ½  Green pepper (diced)
• ·         ½ Red pepper (diced)
• ·         ½ cup of Celery (diced)
• ·         1 small onion (diced)
• ·         1 ½ cup of plum tomatoes (diced and take out seeds)
• ·         2 tablespoons of cider vinegar
• ·         2 tablespoons of sugar

Directions:

Mix the ingredients together, with the exception of the Cider vinegar and sugar. Use a saucepan to heat the two tablespoons of cider vinegar and two tablespoons of sugar. Then pour over the bean and veggie mixture. Add salt and pepper to taste. Serve with Fritos Corn Chips for best taste, but any chip will work.