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This is a quick and easy crowd-pleasing dip made with Cheddar cheese, bacon, corn, and jalapeno peppers.
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This is tuna salad with a bit of a horseradish kick. It can be served as a spread for crackers or sandwiches or even on a salad.
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Veggie rotini pasta, cucumber, olives, and onion in a creamy dressing with dill and garlic salt makes this a delicious version of a classic springtime dish.
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The popular recipe for sour-cream-based spinach dip turns up in a tortilla here--rolled and sliced into bite-size pinwheels.
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This Russian chicken and pineapple salad with Cheddar, walnuts, sour cream, and mayo is very popular and often served on special occasions.
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jalapeno, bacon, and Cheddar cheese make everything better - including deviled eggs!
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Crabmeat, Cheddar cheese and seafood seasoning make this dip a seaside favorite!
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This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!
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Flat pita bread is topped with garlic mayonnaise, cooked chicken, and a dill pickle spear in these authentic sandwiches.
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A ranch-flavored dressing made with sour cream, half-and-half, and mayonnaise is the base for this simple cucumber salad.
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The dressing is herbed and creamy and the salad is full of great veggies - peas, green peppers, onions, and celery. Crunchy too. Ramen noodles and water chestnuts take care of that. Serves twelve.