It's my family's favorite time of the year!  That's right...FOOTBALL SEASON!  Our team, the LSU TIGERS, kick off Saturday night in one of the most anticipated games of the season.  We are playing Oregon & we're going Duck Huntin'!  

Every Saturday during football season, our home is filled with family & friends for a great time of eating & cheering on our Tigers.  

Here are some of our favorite Dip Recipes:

FOOTBALL DIP

1  8oz. Cream Cheese, softened

1  8oz. Sour Cream

1  lb. Sausage (browned)

2  cups Grated Chedder Cheese

1  can RoTel Tomatoes (drained)

Brown meat & drain.  Mix with other ingredients.  Bake @ 350 degrees for approx. 1 hour.  When you are really a FAN:  Spell out LSU with your RoTel tomatoes!  We usually serve with Multigrain Tostitoes.

Optional:  Hull out a loaf of wide french bread.  Place dip in french bread.  Bake @ 350 degrees for approx. 1 hour.   May have to cover with loose foil after about 30 minutes so the bread doesn't burn.

Hot Artichoke Dip

1  14oz. can artichoke hearts (drained)

1  cup fresh grated parmesan cheese

1  cup mayo

1/8 tsp garlic salt or powder

Dash of lemon juice

Mash or cut artichoke heats in small pieces & mix remaining ingredients.  Heat @ 350 degrees for approx. 10 min. until warm throughout & cheese is melted.  Serve in chaffing dish with your favorite crackers.  You may mix mozzarella cheese with half of parmesan.

HOT CRAB DIP   (Make A Day Ahead To Allow Flavors To Meld)

2  cups chopped onion

2  cups chopped bell pepper

1  stick margarine

2  lbs. crabmeat

1  can cream of mushroom soup

1  can golden mushroom soup

Salt & hot sauce to taste

Saute onions & peppers in margarine until onions are clear.  Add crabmeat & the 2 cans of soup.  Bring to a boil.  Season to taste.  Serve HOT.  

HOT ONION DIP

2  cups mayo

2  cups swiss cheese

2 cups onion (diced)

Mix ingredients together.  Bake @ 400 degrees for 30-40 min. until brown on top.

Hope your family enjoys these dips as much as we do!

GEAUX TIGERS!