Dips Archive

Mexican Mess (Bean Dip) 0

Ingredients 1 (16 ounce) can fat-free refried beans 1 cup salsa (I like medium) 4 ounces green chilies 1 cup cheese, shredded (I like a Mexican or taco blend) Directions: Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15

White Cheddar-Chive Pimiento Cheese 0

Ingredients 1 (12-oz.) block aged sharp white Cheddar cheese 1/3 cup plus 2 Tbsp. mayonnaise 1 (4-oz.) jar diced pimiento, drained and rinsed 1/3 cup thinly sliced fresh chives 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper 1/4 teaspoon freshly ground black pepper Directions

Hot Sausage Dip 0

Ingredients 1 pound ground hot pork sausage 1 (10-ounce) can diced tomato and green chiles 1 (8-ounce) package cream cheese, softened 3/4 cup (3 ounces) shredded sharp Cheddar cheese Corn chips Preparation Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well. Drain diced tomato and

Creamy BLT Dip 0

Ingredients 1 pound bacon, crisply cooked and crumbled 1 cup mayonnaise 1 cup sour cream 2 tomatoes, chopped Optional: chopped fresh chives Preparation Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. Yield: Makes 2 1/2 cups

Touchdown Butterscotch Dip 0

Ingredients 2 11-oz. pkgs. butterscotch chips 1 5-oz. can evaporated milk 2/3 cup chopped pecans 1 tablespoon rum extract apple and pear wedges Preparation Combine butterscotch chips and evaporated milk in a slow cooker. Cover and cook on low setting for 45 to 50 minutes, or until chips are softened; stir until smooth.

Blue Cheese-Artichoke Dip 0

Blue Cheese-Artichoke Dip Ingredients 1 cup chopped onion 3/4 cup chopped red bell pepper 1 garlic clove, minced 4 ounces blue cheese, crumbled (about 1 cup) 1/4 teaspoon freshly ground black pepper 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped 1 (8-ounce) block fat-free cream cheese, softened 1 (8-ounce) carton reduced-fat sour cream Directions 1. Heat

Killer Spinach Dip 0

Killer Spinach Dip Ingredients: 1 (1 ounce) package ranch dressing mix 1 (8 ounce) package cream cheese, at room temp 1 (8 ounce) container sour cream 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself) 1 (8 ounce) package frozen chopped

Buffalo Chicken Dip 1

Buffalo Chicken Dip INGREDIENTS: 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank’s Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8

Guacamole Recipe 2

Guacamole Recipe INGREDIENTS: 3 avocados – peeled, pitted, and mashed 1 lime, juiced Salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground pepper DIRECTIONS: Mash together the avocados, lime juice, and salt in a medium bowl.