Tuscan Bean & Tomato Soup
March 30, 2014
Beer Cheese Dip
March 31, 2014
Amber taught me this one. She still makes it better than me. A must for summer grilling and get togethers. This recipe makes enough so you can enjoy all week with your lunch or dinner.
1 lb Ditali or small shells cooked al dente
3 cups mayonnaise
½ cup shredded sharp cheddar cheese
2 celery stalks chopped small
½ red onion chopped small
4 tbsp sweet pickle relish
2 hard-boiled eggs chopped small
⅓ cup fresh or frozen peas
¼ tsp celery salt
¼ tsp dill weed
salt & pepper to taste
1
Mix all ingredients to combine them.
2
Set in fridge for at least 2 hours before serving. Best if made the day before. If If it gets too dry and more mayo a little at a time until you get the proper consistency.
Ingredients
1 lb Ditali or small shells cooked al dente
3 cups mayonnaise
½ cup shredded sharp cheddar cheese
2 celery stalks chopped small
½ red onion chopped small
4 tbsp sweet pickle relish
2 hard-boiled eggs chopped small
⅓ cup fresh or frozen peas
¼ tsp celery salt
¼ tsp dill weed
salt & pepper to taste
Directions
1
Mix all ingredients to combine them.
2
Set in fridge for at least 2 hours before serving. Best if made the day before. If If it gets too dry and more mayo a little at a time until you get the proper consistency.