Recipes from our readers


Are you ready for some football … food? Score smiles with winning snack recipes.

Hot Cheese Dip

Hot Cheese Dip

4 cups Mexican-blend cheese, shredded
1 cup mayonnaise (I use Kraft)
1 cup sour cream
1 (4-ounce) can diced green chiles
1 (3.8-ounce) can sliced black olives, drained
4 green onions, chopped

Heat oven to 325. 

In a large bowl, combine all ingredients. Spread mixture evenly in a casserole dish. (I use a 9×13 disposable aluminum pan when taking to game-day parties). Bake for 20-25 minutes. Serve with tortilla chips.

Jo Renda Ferguson, Roland 

Smackin’ Good Snack Mix

¾ cup butter-flavored popcorn oil
2 (1-ounce) packages ranch dressing mix
6 cups original Bugles corn snacks
5 cups nacho cheese Bugles corn snacks
4 cups bite-sized cheese crackers (like Cheez-Its)
1 6-ounce package Goldfish crackers
3 cups bite-sized pretzels
2 cups Crispix cereal
2 cups salted cashews

Heat oven to 250.
In a small bowl, combine oil and ranch dressing mix; set aside.
In a large bowl, combine remaining ingredients. Pour on oil mixture, gently tossing to evenly coat. Transfer snack mix to three large, greased baking sheets; spread in a single layer. 
Bake about 45 minutes, stirring every 15 minutes and rotating pans for even cooking.
Cool on paper towels. Store in an airtight container.

I modified this recipe from an old Taste of Home magazine. Been using for 10 years. It continues to disappear before your eyes.

Ruth Shaw, Hot Springs Village

Honey Smoked Paprika Toasted Peanuts

2 cups raw peanuts
1 teaspoon olive oil
1 tablespoon honey
2 teaspoons smoked paprika
1 teaspoon kosher salt

Heat oven to 325.
In a large bowl, combine all ingredients, stirring well. Evenly spread peanuts in a single layer on a nonstick baking sheet. Bake for 20 minutes.
When slightly cooled, transfer peanuts to paper towels until fully cooled. Serve in a bowl, and enjoy.

These roasted peanuts are a crowd-pleaser. 

Cynthia Hansen, Fayetteville

White Dip

1 large dill pickle
5 green olives
1/2 white onion, roughly chopped
4 ounces blue cheese crumbles
1 tablespoon white vinegar
1 32-ounce) jar mayonnaise (I use Kraft)
Milk for thinning 

To a blender, add pickle, olives and onion; blend to a dip consistency. Add blue cheese crumbles, vinegar and mayonnaise, and blend. Add milk to thin. Keep refrigerated. 

Hamlin’s El Toro has been in Muskogee, Oklahoma, for decades, and this recipe is similar to the white sauce they serve with their chips and salsa and sell by the quart to take home. The recipe’s ingredients seem a little weird, but it is really good! 

Leah Robertson, Siloam Springs

Spinach Crab Dip

2 tablespoons butter
1 bunch green onions, sliced
2 (6-ounce) cans crab, drained
1 (10-ounce) package frozen chopped spinach, thawed and well-drained
1/3 cup Parmesan cheese, grated
Melt butter in skillet; add green onions, and sauté until cooked. Add crab, spinach, and Parmesan cheese. Stir over very low heat until cheese melts. 
Serve warm with plain tortilla chips.

This recipe was given to me by a friend many, many years ago.

 Linda Hastings, Arkadelphia