They are the perfect snack before any meal or stand alone great with a sporting event. You can easily try them without committing to a full plate if the dip doesn't suit your fancy. As a standard, they're loaded with cheese. They almost always come with chips, which are also pretty great. AND their base ingredient is usually cream cheese, sour cream, mayonnaise...or a wonderful combination of the three.
So, we got a little dip crazy.
In lieu of dinner, the Andersons, Aaron and I decided to throw ourselves a little dip night; each of the couples bringing two dips to the table for a smorgasbord of fatty, creamy goodness (with chips). Keep in mind that we all halved our recipes so we wouldn't have a ton of left over dips we'd be forced to eat all week...though Aaron is still devouring the Beefy Taco Dip and he's not mad about it.
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This is one of my favorites that Jordan makes. Warm and melty, piled on a tortilla chip...I literally cannot stop consuming this stuff.
- 8 oz - cream cheese (softened)
- 1 can - white chunk chicken breast (drained)
- 1 1/2 tablespons - Franks Red Hot Buffalo Wing Sauce
- 1/3 stick - margarine
- 1/4 cup - ranch dressing
- 8 oz - shredded mild cheddar cheese
Directions:
- Spread softened cream cheese in bottom of serving dish. Should spread approximately 1/4" thick and even on dish.
- In a microwave-safe mixing bowl, place drained chicken and margarine. Microwave until margarine is melted and blend.
- Add ranch dressing.
- Slowly add wing sauce until consistency is creamy and taste is as hot as desired.
- Spread chicken mixture over cream cheese layer.
- Sprinkle lightly with 4 oz of shredded cheese and microwave for approximately 3 to 4 minutes or until cheese is melted.
- Sprinkle remaining 4 oz of shredded cheese and serve.
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BACON CHEDDAR DIP
I mean...bacon + cheddar + (spoiler) ranch...how could this be anything but delicious? And it is. It's stinkin' scrumptious and simple and so worth a try.
Ingredients:
- 16 oz - sour cream
- 3 oz - bacon bits
- 1 packet - ranch mix
- 1 cup - shredded cheddar cheese
Directions:
- Mix it.
- Eat it.
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The Andersons have their own version they usually make of taco dip, but I wanted to try this tasty treat courtesy of Grandma Rose's recipe book. I had to take out the tomatoes and green peppers for some of the pickier eaters in the group, but it still turned out to be "always a hit" as Grandma promised.
Ingredients:
- 8 oz - cream cheese (softened)
- 1 cup - sour cream
- 3/4 cup - mayonnaise
- 1 pound - ground beef
- 1 package - taco seasoning
- 8 oz - tomato sauce
- 2 cups - shredded Mexican cheese
- 4 cups - shredded lettuce
- 2 - medium tomatoes (diced)
- 1 - small onion (diced)
- 1 - medium green pepper (diced)
Directions:
- Combine cream cheese, sour cream and mayonnaise in a bowl. Spread mixture in layer on serving dish and refrigerator for one hour (or not...I didn't and it was fine).
- Brown beef in skillet. Add in taco seasoning packet (without water) and tomato sauce and cook for five minutes. Let cool.
- Sprinkle beef mixture on creamy layer.
- Just before serving, sprinkle cheese on beef mixture, then shredded lettuce, then tomato, onion and green peppers.
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HOT CRAB AND CHEESY ARTICHOKE DIP
Now, I should've thrown a Spinach Artichoke Dip into the mix, because I LOVE SPINACH ARTICHOKE DIP. But as I said before, I am working with some very picky people, so I thought I might trick them with this...crab and cheesy artichoke dip...horrible idea. They were not tricked. I liked it just fine, but if you have picky eaters--this is a NO GO.
Ingredients:
- 1/2 cup - sour cream
- 1/2 cup - mayonnaise
- 1 can (14 oz) - artichoke hearts (chopped)
- 8 oz - crab meat
- 1/2 cup - shredded Parmesan
- 1 - small lemon (juiced)
- 1 teaspoon - garlic (minced)
- 1/4 teaspoon - dried parsley
- 1/4 teaspoon - dried basil
- sat & pepper to taste
Directions:
- In a large bowl combine sour cream, mayo, artichokes and crab meat and stir to combine.
- Add Parmesan cheese (save 1 to 2 tablespoons), lemon juice, garlic, parsley, basil and salt and pepper to taste and mix well.
- Spread mixture in a large baking dish. Sprinkle reserved Parmesan cheese over dip.
- Bake at 400 degrees for 15 to 20 minutes until bubbly and top begins to brown.
- Serve warm with crackers or sliced baguettes (or chips).
There are so many wonderful things about dips...but you know what un-wonderful thing about dips I forgot...DISHES. Good GOD dips make a lot of dishes.
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