Sunday, March 27, 2011

California Dip

Well it is football season again and you know what that means...break out the tupperware, stock up on Dixie cups, gather the coolers and make sure the "tool kit" of the tailgate is ready.

Tool kit you ask?

Sure....the bottle opener, the trash bags, the paper plates, plastic flatware and koozies.  That's all you really need for a successful tailgate....oh and a full spread of delicious homemade goodies and a cooler packed so full you really need someone to sit on it in order for it to close!

Everyone has their "favorites" that they cannot leave the house Saturday morning without.  For some that is their famous boiled peanuts, for others it that special Brunswick Stew, but for us it is this....the California Dip.  Simple in its "fixins" but an absolute hit every time we break it out of the cooler!

This was always a favorite at our tailgate for UGA games.  It originally came from the Harding Academy cookbook that my mom got when I was still in elementary school. It is a great recipe that can be made ahead of time and thrown out at the last minute!  For all of those Georgia Bulldogs who have been waiting for this one, here it is.....the famous California Dip!

California Dip

1 (8 oz.) block Pepperjack cheese with jalapenos, shredded
1 small can sliced black olives, drained
1 small can diced green chilies
1 can Hunt's diced tomatoes, drained and rinsed
1 bunch green onion, sliced
Good Seasons Italian dressing made according to package directions
 Shred cheese, strain and rinse tomatoes and squeeze as much of the juice as possible out of the tomatoes.
Combine cheese, olives, chilies, tomatoes and onions.  
Refrigerate until ready to serve. Just before serving, pour in enough Italian dressing to coat (1/3 to 1/2 cup).
Serve at room temperature with tortilla chips.
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