AIMEE FORTNEY'S SHRIMP, CRAB AND CHEESE DIP
After having a similar dip at a restaurant for an appetizer, it was so delicious that I asked the waiter if he thought he could tell me what was in it. He told me, "No, I can't tell you, but I can tell you that Velveeta is in it." This is what I came up with, and it is so easy and wonderful; I like it even better than what I had at the restaurant! This is also really good on top of tortilla chips with extra cheese as seafood nachos!
½ pound cooked crabmeat, chopped (claw meat is perfectly fine to use)
½ pound cooked shrimp, chopped
2 sticks of butter, softened
1 pound Velveeta (half of a boxed package)
4 ounces cream cheese, softened
1 cup pepperjack cheese
3 Tablespoons diced poblano peppers
Mix cheeses and butter together in a medium sized pot over medium heat. Stir in peppers and add shrimp and crab. Stir gently to combine, then serve in ceramic bowls or a fondue dish with crackers or tortilla chips.
NANA'S OYSTER CRACKERS
This is from my dear friend, Lindsey Byers. Nana was Lindsey's grandmother. Lindsey told me that she would love going to her mailbox in college, as her Nana would send her these crackers. They are very easy and so, so good!
1 bag of oyster crackers
1 package of dry Ranch dressing (Hidden Valley)
¾ Tablespoon dill (dried)
¾ cup of oil
¾ Tablespoon lemon pepper
In a large sauce pan, heat the oil on medium heat. Slowly stir in the ranch dressing, dill, and lemon pepper. When the oil mixture is bubbling, remove from heat and stir in the oyster crackers. Mix well and store in an air tight container. Great as a snack or as a topper for chili!