The Nostalgic Foodie Project

75 Years of Caring and Sharing (2006): A Jersey County Community Cookbook

Texas Caviar

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Bowl of colorful Texas caviar with beans, corn, and diced peppers, served with tortilla chips and a lime wedge.

Texas Caviar is one of those potluck recipes that feels like it could live in multiple categories at once: dip, salad, side dish, and snack—all depending on what’s in your hand. Kay Thompson’s version is bright, crunchy, and incredibly satisfying, built from pantry staples you can keep on standby for gatherings.

The mix starts with shoepeg corn, black beans, and black‑eyed peas, all rinsed and drained so the flavors stay clean and fresh. Then you add chopped green pepper and plenty of green onions for bite, plus two cans of Ro‑Tel tomatoes (Kay notes she uses mild) for that signature tangy tomato-and-chile pop. The finishing touch is Italian dressing “to taste,” which means you can make it as bold or as subtle as you want.

I can understand why Kay came up with this after spending winters in Texas—this is exactly the kind of easy, scoopable snack you’d put out for friends while the conversation stretches on. The best approach is to start with a modest splash of dressing, toss, then add more as needed. If you’ve got time, a quick chill in the fridge lets everything mingle and taste even better.

Serve it with your favorite chips, or lean into the “salad” side and spoon it over romaine or alongside grilled chicken. For a fun twist, add diced avocado right before serving or turn up the heat with hot Ro‑Tel. However you style it, this Texas caviar has that irresistible combination of crunchy, zesty, and satisfying that keeps people coming back for “just one more scoop.”

Bowl of colorful Texas caviar with beans, corn, and diced peppers, served with tortilla chips and a lime wedge.
Print Recipe
5 from 1 vote

Texas Caviar

A zesty, colorful bean-and-corn dip that’s equal parts snack and salad. It’s packed with crunch, brightened with Ro‑Tel tomatoes, and finished with Italian dressing to taste.
Prep Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Keyword: black-eyed peas, gluten-free snack, italian dressing, peppers, potluck appetizer, ro-tel tomatoes, shoepeg corn, texas caviar dip with black beans, vegan dip
Servings: 10 people
Cost: $8-11

Equipment

  • Can opener
  • Colander
  • Mixing bowl
  • Cutting board and knife
  • Measuring cup (for dressing, optional)
  • Serving bowl

Ingredients

  • 1 can shoe peg corn
  • 1 can black beans rinsed and drained
  • 1 can black-eyed peas rinsed and drained
  • 1 green pepper I cut small
  • 1 or 2 small bunches green onions
  • 2 cans Ro-Tel tomatoes I use mild
  • Italian dressing to taste
  • Chips

Instructions

  • Mix ingredients together.
  • Add Italian dressing to your taste.
  • Dip your favorite chips.

Notes

Recipe Tips

  • Rinse the beans and peas well to remove extra salt and keep the dip tasting fresh.
  • Cut the green pepper and onions small so it’s easy to scoop with chips.
  • Start with a little Italian dressing, toss, then add more—too much can make it soupy.
  • Chill 30–60 minutes if you have time; the flavors get brighter as it sits.

Recipe Variations

  • Swap Italian dressing for a simple lime-and-olive-oil vinaigrette for a more Tex‑Mex twist.
  • Add diced avocado right before serving for extra creaminess (best eaten the same day).
  • Make it spicy by using hot Ro‑Tel or adding a diced jalapeño.
  • Serve it as a side salad: spoon over romaine or alongside grilled chicken or burgers.
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

This recipe comes from 75 Years of Caring and Sharing (2006), a Jersey County, Illinois community cookbook published by the Jersey County Homemakers Education Association. Collections like this are packed with practical, from-scratch Midwestern cooking—family dinners, potluck classics, holiday baking, and simple pantry recipes meant to be shared and repeated.

Dill Weed Dip

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Shallow dish of layered taco dip with beans, creamy sour cream, shredded lettuce, diced tomatoes, and shredded cheddar, with tortilla chips around the dish.

Some recipes earn their keep because they’re dependable, not flashy—and this Dill Weed Dip is exactly that. Norma Milner offers a creamy, herb-forward dip that takes just a few minutes to stir together, then quietly improves overnight in the refrigerator.

The base is classic sour cream and Hellmann’s mayonnaise, which gives the dip a smooth texture and enough richness to stand up to chips. Dill weed brings that bright, slightly grassy flavor people love with vegetables, and a little seasoning salt plus chopped onion rounds it out. The real “step” is time: cover it and let it rest, and the onion softens while the dill blooms into the whole bowl.

I can understand why Norma built this as an overnight dip—when you’re planning a potluck or a family gathering, it’s a relief to have at least one thing fully done before the day gets busy. Mix it the night before, give it a quick stir right before guests arrive, and you’re ready. If it thickens up too much, a small spoonful of sour cream loosens it back to your preferred consistency.

Serve it with potato chips, pretzels, or a veggie tray of cucumber rounds, carrots, and bell pepper strips. If you want a small twist, swapping in a bit of Greek yogurt makes it tangier and lighter, and a squeeze of lemon brightens everything up. Simple, creamy, and quietly addictive—this is the kind of dip you’ll start making “just because,” not only when company’s coming.

Shallow dish of layered taco dip with beans, creamy sour cream, shredded lettuce, diced tomatoes, and shredded cheddar, with tortilla chips around the dish.
Print Recipe
5 from 1 vote

Dill Weed Dip

A cool, creamy dill dip that gets better after an overnight rest. With sour cream, mayo, and a simple seasoning blend, it’s an easy match for chips or crisp vegetables.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: chip dip, creamy herb dip, dill dip, dill weed dip, Hellmann’s mayonnaise, make-ahead dip, overnight dip, potluck snack, sour cream dip, Vegetable Dips
Servings: 6 people
Cost: $3-5

Equipment

  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Airtight container
  • Refrigerator

Ingredients

  • 1 c. sour cream
  • 1/2 c. Hellmann’s mayonnaise
  • 2 tsp. dill weed
  • 1 tsp. seasoning salt
  • 1 Tbsp. chopped onion

Instructions

  • Mix together.
  • Refrigerate overnight, covered.
  • Use with chips or vegetables.

Notes

Recipe Tips

  • Don’t skip the overnight chill—dill and onion mellow and blend into a more “finished” flavor.
  • Stir again right before serving; the dip can thicken as it rests.
  • Taste after chilling and adjust with a pinch more dill or seasoning salt if needed.
  • Serve with sturdy veggie sticks (cucumber, carrots, bell pepper) for a fresh option.

Recipe Variations

  • Swap half the sour cream for plain Greek yogurt for a lighter, tangier dip.
  • Add a squeeze of lemon juice for brightness and a more herb-forward flavor.
  • Dairy-free: use plant-based sour cream and vegan mayo; keep the same seasoning ratios.
  • Stir in minced garlic or parsley for a more ranch-style profile.

Nutrition

Serving: 1.5cups
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

This dish comes from 75 Years of Caring and Sharing (2006), a Jersey County, Illinois community cookbook produced by the Jersey County Homemakers Education Association. Community cookbooks like this capture everyday American home cooking—thrifty pantry staples, family-friendly classics, and regional comfort food—preserving a snapshot of how communities cooked, shared, and gathered.

Hot Artichoke Dip

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Hot Artichoke Dip

Some of the best party recipes are the ones that don’t ask much of you—just a bowl, a quick stir, and the oven. Hot Artichoke Dip from Pam Thompson is exactly that kind of crowd-pleaser: creamy, savory, and baked until the top turns melty and golden.

The ingredient list is refreshingly straightforward. A can of artichoke hearts brings that distinctive tang, while mayonnaise and sour cream create a smooth base that bakes up rich without turning oily.

The real “secret weapon” is the onion soup mix, which quietly seasons the whole casserole with a big, savory flavor punch. Add Swiss or mozzarella, and you’ve got a warm dip that practically begs for crackers and toasted bread.

I can understand why Pam kept the method simple—when a dish comes together this fast, it leaves you time to set out dippers and actually enjoy your guests. The only detail that really matters is draining the artichokes well so the dip stays thick. If you want to prep ahead, you can mix everything, cover, and refrigerate, then bake right before serving so it hits the table hot and bubbly.

Pam even offers a clever variation: if you’d rather serve it cold, skip the Swiss, add a little Parmesan, and don’t bake at all. It’s the same cozy flavor in a different format, which is perfect when you’re building an appetizer spread. Whether you serve it warm from the oven or chilled from the fridge, this is one of those creamy artichoke dips that disappears quickly—so a second casserole isn’t a bad idea.

Hot Artichoke Dip
Print Recipe
5 from 1 vote

Hot Artichoke Dip

A warm, bubbly artichoke dip with onion soup seasoning and melty cheese, baked until golden. It’s rich, simple, and made for crackers, crostini, or veggie dippers.
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: baked dip, casserole dip, Easy Party Appetizers, hot artichoke dip, mayonnaise, onion soup mix, potluck recipe, sour cream, Swiss cheese, warm cheesy dip
Servings: 3 cups
Cost: $9-12

Equipment

  • Mixing bowl
  • Can opener
  • Cutting board and knife
  • Quart casserole dish
  • Oven
  • Measuring cups
  • Mixing spoon or spatula

Ingredients

  • 1 can artichoke hearts drain and chop
  • 1 env. onion soup mix
  • 1 c. mayonnaise
  • 1 8 oz. sour cream
  • 1 c. Swiss or Mozzarella cheese about 4 oz.

Instructions

  • Combine all ingredients.
  • Put into a 1 quart casserole.
  • Bake, uncovered, 30 minutes.

Notes

Recipe Tips
  • Drain the artichokes well and chop them small so every scoop gets plenty of flavor.
  • Use room-temperature sour cream and mayo so everything mixes quickly and evenly.
  • Shred the cheese yourself for smoother melting and a better golden top.
  • For easy hosting, mix everything in advance, refrigerate, then bake right before guests arrive.
Recipe Variations
  • Cold dip option (from the recipe note): omit the Swiss cheese, add 1/4 cup Parmesan cheese, do not bake.
  • Add a handful of chopped spinach for a spinach-artichoke vibe without changing the method.
  • Gluten-free: serve with corn chips, GF crackers, or sliced bell peppers.
  • Dairy-free: use plant-based mayo, sour cream, and mozzarella-style shreds.
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

I’m pulling this recipe from 75 Years of Caring and Sharing (2006), a Jersey County community cookbook created by the Jersey County Homemakers Education Association. These are the kinds of tried-and-true home recipes that once lived on stained recipe cards and church-supper tables—simple comfort food built for real life, and exactly the kind of cooking I want to preserve.

Caramel Apple Delight (Dip)

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Caramel Apple Dip

If you love the flavor of caramel apples but don’t love sticky hands (or making candy), this dip is a dream. Caramel Apple Delight (Dip) from Margaret Alward turns a few pantry staples into a sweet, creamy spread that tastes like a shortcut to fall dessert.

The base is softened cream cheese, which whips up smooth and rich — almost like cheesecake filling. Brown sugar adds that deep caramel note, and the pairing of Watkins vanilla extract and Watkins caramel flavor brings the unmistakable “caramel apple” vibe without any stovetop fuss. Blend the first four ingredients, and you’re done. Slice apples, and you’ve got a snack tray that feels instantly festive.

I can understand why Margaret framed this as a dip instead of a dessert you plate — it’s casual, shareable, and perfect for gatherings where people want “a little something sweet” without committing to a full slice of cake. For the best texture, let the cream cheese truly soften before mixing; that’s what makes it fluffy instead of lumpy. A short chill in the fridge also helps it thicken and hold up on an apple platter.

Serve it with crisp apple slices (Granny Smith is great if you like tart contrast), and consider a small twist if you’re feeling creative: mini chocolate chips add a chocolate-caramel vibe, and toffee bits bring crunch. You can also lean into autumn by swapping the caramel flavor for maple. However you customize it, this is the kind of nostalgic, sweet dip that makes a simple bowl of apples feel like a treat — and it’s easy enough to keep in your back pocket all season long.

Caramel Apple Dip
Print Recipe
5 from 1 vote

Caramel Apple Delight (Dip)

A sweet, whipped caramel-style dip made from cream cheese, brown sugar, vanilla, and caramel flavoring. It tastes like a shortcut cheesecake-caramel hybrid—made for crisp apple slices.
Total Time10 minutes
Course: Dessert, Sauces & More, Snack
Cuisine: American
Keyword: apple slices, brown sugar,, caramel apple dip, cream cheese dip, fall dessert, no-bake dip, potluck dessert, sweet snack, vanilla extract, Watkins flavor
Servings: 1
Cost: $4-6

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Apple corer or knife
  • Serving bowl

Ingredients

  • 8 oz. softened cream cheese
  • 1 tsp. Watkins vanilla extract
  • 1/2 tsp. Watkins caramel flavor
  • 1/3 c. brown sugar
  • Apples cored and sliced

Instructions

  • Blend first four ingredients together.
  • Use as a dip for apple slices.

Notes

Recipe Tips
  • Let the cream cheese soften fully so it whips smooth and fluffy with the brown sugar.
  • Chill 15–30 minutes for a thicker dip that holds up well on an apple platter.
  • Slice apples right before serving, or toss slices with a little lemon juice to prevent browning.
  • Start with the caramel flavor as written—you can always add a drop more after tasting.
Recipe Variations
  • Fold in mini chocolate chips or toffee bits for extra texture and a caramel-apple crunch vibe.
  • Swap caramel flavor for maple flavor (or a little maple syrup) for a fall twist.
  • Dairy-free: use plant-based cream cheese and keep the same sweetener ratios.
  • Lower-sugar: use a brown-sugar substitute or reduce to 1/4 cup and add a pinch of salt for balance.
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

This recipe comes from 75 Years of Caring and Sharing (2006), a Jersey County, Illinois community cookbook published by the Jersey County Homemakers Education Association. Collections like this are packed with practical, from-scratch Midwestern cooking—family dinners, potluck classics, holiday baking, and simple pantry recipes meant to be shared and repeated.

Guacamole

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Guacamole Dip

If you want a dip that feels instantly festive, guacamole is hard to beat. Mary M. Thompson’s version keeps things boldly fresh — creamy avocados, plenty of chopped crunch, and a citrusy hit of lime that wakes everything up.

What makes this recipe stand out is the mix-in trio: scallions, red bell pepper, and red chiles. The scallions add a clean bite, the bell pepper brings sweetness and color, and the chiles give you a gentle (or not-so-gentle) warmth depending on how much you leave behind when you seed them. A pour of olive oil rounds it out, and the final drizzle on top makes it feel a little special even on a casual weeknight.

I can see why Mary went with a simple “mash and stir” method here — you get a chunky, rustic guacamole that’s perfect for scooping with tortilla chips. The key is timing: squeeze the lime juice in early to help keep the avocados looking bright, then taste for salt right before serving. If your crowd prefers a smoother dip, Mary’s note about using a food processor is spot on, but you’ll still want to leave a little texture so it doesn’t turn into a puree.

This is a natural fit for taco night, game day, or a quick appetizer platter with veggies. If you’re making it ahead, press plastic wrap right onto the surface to slow browning. And if you’re feeling playful, try folding in diced mango or tomato for a fresh twist. Either way, it’s the kind of guacamole that disappears fast — so consider doubling it when avocados are at their best.

Guacamole Dip
Print Recipe
5 from 1 vote

Guacamole

Fresh, vibrant guacamole with creamy avocados, citrusy lime, and a little heat from red chiles. It’s chunky, bright, and ready fast—made for tortilla chips and taco nights.
Total Time15 minutes
Course: Appetizer, Sauces & More, Snack
Cuisine: Mexican
Keyword: avocado dip, cilantro garnish, fresh scallions, gluten-free dip, guacamole, lime juice, no-cook appetizer, red chiles, tortilla chips, vegan snack
Servings: 8 people
Cost: $9-13

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Cutting board and knife
  • Measuring spoons
  • Citrus juicer (optional)
  • Food processor (optional)

Ingredients

  • 4 avocados
  • 2 garlic cloves
  • 4 scallions
  • 3 fresh red chiles seeded
  • 2 red bell peppers seeded
  • 5 Tbsp. olive oil
  • Juice of 1 1/2 limes
  • Salt
  • Chopped cilantro to garnish
  • Tortilla chips

Instructions

  • Mash avocados.
  • Finely chop garlic, scallions, chiles, and peppers and stir into avocado.
  • Add 4 tablespoons oil and lime juice.
  • Season to taste with salt.
  • If you want a smoother dip, put in food processor.
  • Drizzle oil over top, sprinkle with cilantro, and serve with tortilla chips.

Notes

Recipe Tips
  • Use ripe avocados that give slightly when pressed—too firm won’t mash smoothly.
  • Add lime juice early to keep the guacamole greener for longer.
  • Seed the chiles carefully (gloves help) to control heat and avoid irritation.
  • Press plastic wrap directly on the surface if you’re making it ahead to reduce browning.
Recipe Variations
  • Add diced tomato or mango for a fresh, juicy twist (great for summer).
  • Make it milder by swapping the red chiles for jalapeño and using just one.
  • Oil-light: skip the final drizzle and add a splash of water if you want it looser.
  • Keto/low-carb: serve with cucumber rounds, bell pepper strips, or celery instead of chips.
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

75 Years of Caring and Sharing (2006) is a Jersey County, Illinois community cookbook from the Jersey County Homemakers Education Association—exactly the sort of local collection that fuels potlucks, reunions, bake sales, and weeknight dinners. The recipes lean classic and practical: familiar ingredients, reliable methods, and that “make it again” comfort-food payoff.

Spinach Artichoke Dip

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Spinach Dip

There’s a reason spinach artichoke dip shows up at every good gathering — it’s comfort food you can scoop. In this church-cookbook classic, Pam Thompson (daughter of Mary Thompson) leans into the easiest hosting trick: let the slow cooker do the work while you focus on the fun.

The base is simple but smart: mayonnaise and freshly grated Parmesan create a rich, savory binder, while chopped spinach and coarsely chopped artichoke hearts deliver that familiar, slightly tangy flavor. A bit of red bell pepper adds color and a gentle sweetness, and the final sprinkle of Monterey Jack or mozzarella gives you that irresistible, melty top layer.

I can understand why Pam recommended a crockpot approach — this dip stays warm and welcoming for hours, which is exactly what you want on game day, at a potluck, or during a holiday open house. The biggest success tip is all about moisture: squeeze the spinach thoroughly so the dip doesn’t thin out, and drain the artichokes well. From there, it’s basically “mix, spoon, and let it melt.”

Serve it with toasted baguette slices, crackers, or pita chips, and don’t be surprised if the bowl needs refilling. If you want to put your own stamp on it, a pinch of crushed red pepper adds a little kick, and veggie sticks work beautifully for a lighter dipper option. This is one of those creamy appetizers that disappears fast — so consider making it the first thing you set out.

If you have leftovers, they reheat beautifully in the slow cooker or microwave — just stir and add a splash of milk if needed.

Spinach Dip
Print Recipe
5 from 1 vote

Spinach Artichoke Dip

A creamy, cheesy dip with classic spinach-and-artichoke flavor, made effortless in the slow cooker. It’s rich, savory, and built for dipping—perfect for potlucks and game day spreads.
Total Time1 hour 10 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: artichoke hearts, creamy dip, crockpot appetizer, game day snack, make-ahead, Parmesan cheese, party dip, slow cooker dip, spinach artichoke dip, vegetarian appetizer
Servings: 24 2 Tbsp servings
Cost: $10-13

Equipment

  • 1 to 2 1/2 quart slow cooker
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Cutting board and knife
  • Colander or strainer
  • Rubber spatula or spoon

Ingredients

  • 1 c. mayonnaise or salad dressing
  • 1 c. fresh grated Parmesan cheese
  • 1 14 oz. can artichoke hearts drained and coarsely chopped
  • 1 10 oz. pkg. chopped spinach squeeze to drain
  • 1/2 c. chopped red bell pepper
  • 1/4 c. shredded Monterey Jack or Mozzarella cheese 1 oz.
  • Toasted baguettes crackers, or pita chips

Instructions

  • Spray inside of a 1 to 2 1/2 quart slow cooker.
  • Mix mayonnaise and Parmesan cheese.
  • Stir in artichoke hearts, spinach, and bell pepper.
  • Spoon into slow cooker. Sprinkle with cheese.
  • Cover and cook on LOW 1 hour or until cheese is melted.
  • Serve warm. Will hold up to 3 hours.

Notes

Recipe Tips
  • Really squeeze the spinach dry (paper towels help) so the dip stays thick instead of watery.
  • Grate Parmesan fresh if you can—pre-grated won’t melt as smoothly.
  • Keep it on WARM for serving and stir once or twice so the edges don’t over-brown.
  • Chop the artichokes and pepper ahead of time and refrigerate to make party prep faster.
Recipe Variations
  • Add a pinch of crushed red pepper or a few chopped pickled jalapeños for heat.
  • Lighten it up by swapping half the mayonnaise for plain Greek yogurt (still creamy, less rich).
  • Gluten-free: serve with tortilla chips, GF crackers, or veggie sticks instead of baguette.
  • Dairy-free: use vegan mayo plus plant-based Parmesan and mozzarella-style shreds.
Cover of 75 Years of Caring and Sharing (Jersey County Homemakers Education Association, Jersey County Illinois)

This recipe is sourced from 75 Years of Caring and Sharing (2006), published in Jersey County, Illinois by the Jersey County Homemakers Education Association. Because I’m preserving a large volume of vintage community-cookbook recipes, I sometimes use AI to help organize and present them clearly—then I test and cook through favorites over time as they spark my curiosity.

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