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Posts Tagged ‘dips’

I don’t know what you will be doing this coming Sunday, but I will not be in the kitchen!  I freely admit I am a football junky!  So today I am making food for tomorrows “tailgate” inside the house.   Too cold to go outside!

Here is what I will probably start out with:

Ingredients

* 1  16-oz. can refried beans
* 1/4  tsp. cayenne pepper
* 1  recipe Lime Guacamole, below
* 4  oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
* 1  8-oz. carton dairy sour cream
* 1  cup halved cherry tomatoes
* 1  2.25-oz. can sliced pitted ripe olives
* 1/2  cup sliced green onions
* 1/3  cup shredded Monterey Jack cheese
*   Green onion tops (optional)
*   Tortilla or Corn Chips
*   Lime Wedges

Directions

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Recipe Courtesy of Better Homes and Gardens

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The Play by Play: In just minutes, stir up a chili-and-salsa-based veggie dip at home. Try serving the dip with chips or atop a burger.

Pre-Game: Steam and chill the veggie dippers.

Game Day: Bring in insulated container with an ice pack. Make sure to serve within four hours of preparing.

Ingredients

* 1  16-oz. carton dairy sour cream
* 2  7-oz. cans diced green chilies, drained
* 1/4  cup snipped fresh cilantro
* 1/4  cup jarred salsa
* 2  cloves garlic, minced
* 1  tsp. mild or hot chili powder
* 2  tsp. finely shredded lime peel
* 1/2  tsp. salt
*   Bottled hot pepper sauce to taste
*   Assorted vegetable dippers

Directions

1. In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Recipe Courtesy of BHG Magazine

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I don’t remember where I got this recipe or when…but I do know that it is a hit for football weekends…tailgate parties, or anytime the family gets together with friends.   So enjoy!

INGREDIENTS:

8  oz. pkg.  cream cheese, softened
1/2  cup  blue cheese or ranch salad dressing
1/2  cup  any flavor red hot Sauce
1/2  cup  crumbled blue cheese or shredded mozzarella cheese
2  cans (9.75 oz. each)  White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, red hot sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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