Dishing with Deana: tasty Easter recipes for everyone to enjoy


Easter has always been my favorite holiday. Growing up, we always went to church, then went to my grandparents’ house for lunch and egg hunts. We always served ham, fried chicken and chicken salad. We all bring a dish to accompany these main courses. I thought I would share some of my favorite side dishes and appetizers to share with a group of family and friends.

Bacon Bomb Dip

1 ea. Grated mild cheddar cheese

1/2 tsp. Grated sharp white cheddar cheese

1/2 tsp. Grated Pepper Jack Cheese

8 slices cooked bacon, chopped

1/2 tsp. Mayonnaise OR sour cream

2 T. Diced Jalapenos

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. Black pepper

1/4 t. salt

4 oz. Diced peppers (optional)


Combine all ingredients in a medium sized mixing bowl and stir to combine.

Refrigerate to chill until ready to serve.

Garnish with sliced ​​green onions or fresh parsley.

To prepare the crustini

Slice the 10″ baguette into 1/2″ slices.

Brush with olive oil or butter mixed with your choice of spices like parsley, garlic, salt, pepper, etc.

Bake at 350 degrees for 10 minutes or until golden and toasted.

Optional dips include fresh vegetables, crackers, pita chips, tortilla chips or pork rinds for a low carb option.

grape salad

8 oz sour cream

8 oz cream cheese mix

½ cup) sugar

1 ½ teaspoon of vanilla

8 cups of grapes

add to the mix

Top: ½ cup brown sugar

1 cup toasted walnuts

Dixie caviar

1 can of whole kernel corn, drained

1 can black-eyed peas, drained

1 chopped green pepper

chopped green onion about 5

chopped tomato (add enough to make it look nice with red)

celery chopped about 3 stalks

chopped jalapeno peppers (not the canned ones, fresh I used 5 large ones.)

toss with the Zesty Italian Dressing and refrigerate

eat with Fritos or balls or a spoon

Creole Corn Salad

2 cans (15 oz) whole kernel corn, drained, OR

4 cups thawed frozen corn OR

4 cups fresh corn kernels scraped off the cob and blanched

1 bottle 16 oz Catalina or French dressing

1/4 cup finely chopped onion, Vidalia or other sweet, mild variety

1/4 cup finely chopped bell pepper – red is pretty but any color will do

1/4 cup chopped celery

Mix everything in a large salad bowl. Refrigerate at least 2 hours. Serve as fresh.

Variations: Great with added bacon bits.


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