Fumbling Toward Culinary Talent: That Dip You See at Parties in the Midwest

I have no idea of who started this dip, but Mrs. Nasty got reintroduced to it at a party she and the kids went to on Friday night when I was sequestered in a Disney compound for a conference.

She told me about it, so I made it the next day except that I suspect our version isn't as fat-laden as the version she had at the party.

You need three ingredients and a crock pot. It's cookin', chimp-style.

Ingredients:
1 lb. of ground sausage of your choice (I used spicy Italian)
1 brick of low fat of fat free cream cheese
1 10 oz. can of Ro*Tel

Brown the ground sausage, drain, and dump into the crock pot. Then add the cream cheese and Ro*Tel. Cook on low for three to four hours and use tortilla chips with it.

Fumbling Toward Culinary Talent: Garlic Veggie Dip

I hobbled together a veggie dip the other day that turned out pretty good although it became quite garlicky after a couple of days of marination in the fridge.

Here are the ingredients:
4 heapin' tablespoons of mayonnaise (low fat, fat free, or regular--whatever's your preference)
Healthy dose of chopped garlic chives
Healthy dose of chopped flat leaf parsley
Smidge of garlic powder
2 tablespoons of Bacon Bits
3 solid dashes of Worchestershire Sauce
Good smidge of Sriracha hot sauce
Salt and pepper to taste