Cocktail Cajun Meatballs

1 packet Classic Cajun dip mix
1 lb ground beef
1 egg
1/4 cup bread crumbs

Mix above ingredients. Roll into small cocktail size meatballs. Place on jelly roll pan. Bake at
500 for 5-6 min turning often. Serve with assorted dipping sauces. paprika parmesan cheese

Buffalo Chicken Wings

1 packet Classic Cajun dip mix
12 whole chicken wings
1/2 stick butter
1 Tbsp tabasco sauce
1/4 cup barbecue sauce (optional)

Fry chicken wings in oil. Place on paper towel. Melt butter in skillet. Add mix and tabasco sauce. Add barbecue sauce and wings. Toss until heated. Serve hot with blue cheese dressing and celery sticks.

Cajun Cornbread

1 packet Classic Cajun dip mix
3/4 cup flour
4 tsp baking powder
1 1/2 cup yellow cornmeal
1 tsp salt
2 eggs, beaten
1 1/4 cup milk
1/4 cup oil

Mix dry ingredients. Add liquid. Mix until smooth. Do not over beat. Place in greased 8X12 inch pan, muffin tin or cornstick pan. Bake 30 min at 350.

Shrimp Etouffee

1 packet Classic Cajun dip mix
3 Tbsp oil
3 Tbsp flour
1 onion, chopped
1/2 bell pepper, chopped
3 celery sticks, chopped
3 Tbps tomato paste
1 1/4 cup beef stock
1 cup dry white wine
1 Tbsp tabasco
1 1/2 lbs. shrimp

Heat oil in a dutch oven. Add flour to make a roux. Add all ingredients except shrimp. Cook until thick stirring constantly. Add shrimp. Heat 2 minutes. Remove from heat. Serve
over cooked rice.

Red Beans & Rice

1 packet Classic Cajun dip mix
1/4 cup shredded cheddar cheese
2 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups chopped bell pepper
1 lb. kielbasa or andouille sausage sliced in 1/4” pieces
1 lb. canned kidney beans, drained, reserve juice

Heat 2 tbsp. oil in skillet. Saute celery, onion, and peppers. Remove when tender. Brown sausage.
Add onion mixture, mix, and kidney beans. If dry, add reserve juice from beans. Heat. Top with
shredded cheddar cheese. Serve over cooked rice.

Blackened Catfish

1 packet mix
4 catfish filets
1/2 stick butter or 1/4 cup olive oil

Heat butter or oil. Sprinkle mix on plate. Dip filets in butter/oil mixture. Coat both sides with mix. Fry in very hot black iron skillet for about 2 minutes on each side. Serve hot.

Cheesy Potato Boats

1 packet Bacon Horseradish dip mix
4 large potatoes
1 egg
1 8 oz cream cheese
3 Tbsp. milk

Scrub potatoes and bake 1 hour at 350. Beat cream cheese, milk, and egg until smooth. Add
cheddar cheese, salt and pepper (to taste), and packet of mix. When potatoes are done, remove
from oven and cut each into half lengthwise. Gently scoop out inside of each half leaving a
boat like shell. Beat potatoes into cheese mixture. Fill each shell with mixture and place
on a 9 X 13 pan or cookie sheet. Sprinkle the tops with parmesan cheese and paprika. Bake
20-25 minutes in 350 oven. These can be filled the night before and baked before serving.
Makes 6-8 servings

Swiss Bacon Quiche

1 packet Bacon Horseradish dip mix
4 eggs
1 cup Half & Half
dash of nutmeg
1 cup shredded swiss cheese
1 9” pastry shell, unbaked

Combine eggs, Half & Half, and nutmeg. Blend with hand blender on medium until
mixed. Sprinkle packet of mix evenly over bottom of shell. cover with cheese. Pour
egg mixture over cheese. Season with salt and pepper. Bake at 350 for 45 minutes.
Serve hot.

Spinach Bacon Dip

1 packet Bacon Horseradish dip mix
1 cup sour cream
10 oz. frozen chopped spinach, thawed and drained
1 cup mayonnaise
3 green onions, chopped
1 8 oz can water chestnuts, drained and chopped

Combine mix, mayonnaise, and sour cream in bowl. Add spinach, green onions, and water
chestnuts. Cover and refrigerate several hours to overnight. Serve with fresh vegetables or your
favorite crackers.

Zesty Cheese Spread

1 packet Bacon Horseradish dip mix
3 oz cream cheese
8 oz spreadable sharp cheddar cheese

Combine ingredients until well blended. Refrigerate several hours. Serve in dish with
your favorite crackers, roll as log, or fill celery sticks.