We celebrated Erica's 24th birthday last night with a cookout at her house. Everyone brought their own meat to grill, and Erica made twice baked potato casserole, Paula Deen's recipe from her restraunt, 'The Lady & Sons,' mac & cheese, and asparagus. The icing to the cake on all of this was that I made TWO dips. You heard that correctly. I, Anna Smith, was domestic. I cooked. Of all things!! haha So, without further ado...here are pictures and recipes for the two dips that I prepared. Enjoy!

Vidalia Onion Dip

What You'll Need:

3 packs of cream cheese (softened)

1 large Vidalia onion (finely chopped)

2 cups of shredded parmesan cheese

1/2 cup of mayonnaise

Mix all ingredients together WELL. Bake in oven on 420 degrees for 15 minutes.

Greek Dip

What You'll Need:

11 oz. can of shoepeg corn

14 oz. can of chickpeas

14oz. can of black beans

Finely chopped bundle of green onions

4 oz. of feta cheese

1/4 cup of apple cider vinegar

2 tbsp of sugar

Mix all ingredients together thuroughly and let sit overnight.

And for your viewing pleasure, check out that MEAT!