I love my job but if I could have any job at a place where I could just show up and eat what my co-workers made to snack on…well it might be CHRISTUS Jasper Memorial Hospital in Jasper, Texas.

My aunt Gayle Riley works there, and she forwards me the most amazing recipes from her co-workers. She also tells me how amazing the food is which leaves me hungry reading a recipe and wondering how I can break away to the store for the ingredients. All I can say is if you ever have the misfortune to end up as a patient there, I suggest you forgo the hospital food and find a way to sneak in the employee break room. THAT IS WHERE THE GREAT FOOD IS FOUND.

So I am going to share two dip recipes from them. The first is Boudin Dip and it is courtesy of Cheryl Huff. I don’t know Cheryl but after trying this recipe I want her to be my new best friend. The second recipe of my Aunt’s Black Bean Dip. My aunt tells me my cousin Stephany will fight anyone for it, so I’ll just give y’all the recipe and save everyone a black eye. Thanks to the ladies of Christus Jasper Memorial Hospital. Keep those recipes coming. Now to just figure out how to get a fake employee name tag for myself…

Cheryl Huff’s Boudin Dip

 Step 1:

3 large links of Zummo’s regular boudin crumbled

1 package of green onions chopped

Morton Sea Salt/Roasted Garlic seasoning in grinder – Wal-Mart sells this.

Sauté in pan with a little olive oil to keep from sticking.  While sautéing add ground spice. (I just grind covering over the top of the boudin.)

Step 2:

In a microwaveable container add:

1 large container of Velveeta Cheese (I have used the 2% and it is good but the real thing is better…)

1 large block of cream cheese (same thing, the real thing is better)

2 cans of Mushroom soup. (The Campbell’s 98% fat-free is actually better cuz it is creamier)

1 can of Rotel tomatoes.

3 Tablespoons of Paul Prudhomme’s salt free Magic Seasoning   This is the secret to the flavor. You will be disappointed if you don’t use this seasoning! It is the blue one and sold separately.

Microwave all the ingredients on high until melted, stirring occasionally and using a whisk at the end for smoothness. This takes about 10 minutes depending on your microwave.

Step 3:

Blend sautéed boudin mixture into the micro waved mixture.

Step 4:

*New variation that I just started to do and makes it creamier:  This is the last step! I now add chicken broth to the mixture. Use as much or as little as you like for personal preference. I used ¾ of a can of Swanson Chicken Broth. It seems every time you make this the thickness varies a bit. Don’t be afraid of the Chicken Broth. I think the next time I may put the whole can in.  I have tried milk before to achieve the consistency I wanted, but the broth really improved the end result in taste and creaminess.

Gayle Riley’s Black Bean Dip

– 2 8 oz pkgs cream cheese softened

– 3/4 cup fat-free mayonnaise

– 3 tbsp southwestern seasoning mix

– 2 green onions with tops thinly sliced and diced

– 1 diced red bell pepper

– 1 can pitted ripe olives, drained and chopped

– 3/4 cup salsa

– 1 clove garlic, pressed

– 1 15 oz can black beans, drained and rinsed

– 1 8.75 oz can whole kernel corn, drained

1.  For dip, combine cream cheese, mayonnaise and seasoning mix in small bowl.  Whisk until smooth.

 2. Set 1 cup of cream cheese mixture aside. Spread remaining cream cheese mixture over bottom and halfway up sides of tortilla bowl or serving bowl.

3. Slice green onions. Set aside 2 tablespoons for garnish. Dice bell pepper & chop olives.

4.  In bowl, combine green onions, bell pepper, olives, salsa, garlic, black beans and corn; mix well. Spoon half of the salsa mixture over cream cheese layer.

5. Spread half of the reserved cream cheese mixture over salsa layer.

6.  Top with remaining salsa mixture.

7. spread remaining cream cheese mixture on top. Sprinkle with
reserved green onions.

8. Serve with tortilla chips.