"Fishing" Dip
1 bag of pretzle sticks
1 box of Goldfish
1 small jar of peanut butter
Put a dallop of peanut butter on your plate for "bait".
Put a small handful of pretzles on your plate for "fishing poles".
Put a small handful of Goldfish on your plate.
GO FISHING!
Dip the pretzle pole in the peanut butter bait to "catch" a Goldfish!
Kids LOVE this!!!
Saturday, February 6, 2010
***Tim of Dimondale*** Rob's Top Dip
Italian Spinach Dip
1 packet hidden valley ranch dips mix
1 pkg (10 ounces) chopped spinach, thawed and well-drained
1 can (8 oz) water chestnuts, rinsed and choppped
1/4 cup minced green onion
Prepare dip mix according to the pkg directions and stir in copped spinach,along with the water chestnuts and green onion. Serve with assorted veg or crackers, or tortilla chips etc.
1 packet hidden valley ranch dips mix
1 pkg (10 ounces) chopped spinach, thawed and well-drained
1 can (8 oz) water chestnuts, rinsed and choppped
1/4 cup minced green onion
Prepare dip mix according to the pkg directions and stir in copped spinach,along with the water chestnuts and green onion. Serve with assorted veg or crackers, or tortilla chips etc.
***Bill of Dimondale*** Brian's Top Dip
Easy Cheesy Buffalo Chicken Dip
1 pkg.(8 oz.) cream cheese cubed
1- 1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 blue chees dressing
1/2 cup hot pepper sauce for buffalo wings
Combine ingredients in a medium mirowave bowl.
Mirowave on high for 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min. Serve with torilla chips,crackers or veg.
1 pkg.(8 oz.) cream cheese cubed
1- 1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 blue chees dressing
1/2 cup hot pepper sauce for buffalo wings
Combine ingredients in a medium mirowave bowl.
Mirowave on high for 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min. Serve with torilla chips,crackers or veg.
***Mindy of Lapeer*** Jenn's Top Dip
1 jar (16 oz) sauerkraut, rinsed and drained
1 pkg. (8 oz) cream cheese, cubed
2 c. shredded (or cubed) Swiss cheese
3 oz. deli corned beef, chopped
3 T. Thousand Island dressing
snack rye bread or rye crackers
In a 1.5-quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until the cheeses are melted; stir to blend. Serve warm on rye bread or crackers. Recipe can be doubled.
Tip: Don't skimp on the corned beef. Even if you don't get it from a deli, don't get the "chipped and pressed" corn beef. Get deli quality corned beef. You won't regret it1
1 pkg. (8 oz) cream cheese, cubed
2 c. shredded (or cubed) Swiss cheese
3 oz. deli corned beef, chopped
3 T. Thousand Island dressing
snack rye bread or rye crackers
In a 1.5-quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until the cheeses are melted; stir to blend. Serve warm on rye bread or crackers. Recipe can be doubled.
Tip: Don't skimp on the corned beef. Even if you don't get it from a deli, don't get the "chipped and pressed" corn beef. Get deli quality corned beef. You won't regret it1
Friday, February 5, 2010
Score Big With Your Favorite Dip
Superbowl is right around the corner and we need your help to find the best dips out there.
Submit your favorite dip recipe and we'll try it out in our Smile FM test kitchen :-)
Each of our favorite dips, Jenn, Brian, Faron, Elly and Rob will pick their favorite and the winning dips and we'll announce the winners on Friday. Each winner will get a Smile FM CD prize pack! We'll post all the delicious recipes just in time for the weekend!
Thursday, February 4, 2010
Cindy of Davison
Cindy's Mexican Dip
Ingredients:
- 1 Can of refried beans (I use fat-free)
- Lettuce, chopped
- 1 Green pepper, diced
- 1 Tomato, diced
- 16 oz Sour Cream (I use fat-free)
- Jalopenos (if desired)
- 1 pkt Jodi Bee Mexican Chili Con Queso Dip (may substitute a similar item or use none; I find it adds a bit of a kick to my Mexican dip)
- 1 pkt Shredded Mexican or taco cheese
Directions:
1. Warm can of refried beans in 2-3 inches water in a pan
2. Mix dip packet with sour cream
3. In a 13x9 inch cake pan, layer:
- refried beans
- sour cream (with or without dip mix)
- lettuce
- shredded cheese
- diced tomato
- diced green pepper
- jalopeno
You may add or subtract vegetables/items to suit your taste.
Use dip with tortilla chips. I prefer Tostitos Scoops.
Enjoy!
Ingredients:
- 1 Can of refried beans (I use fat-free)
- Lettuce, chopped
- 1 Green pepper, diced
- 1 Tomato, diced
- 16 oz Sour Cream (I use fat-free)
- Jalopenos (if desired)
- 1 pkt Jodi Bee Mexican Chili Con Queso Dip (may substitute a similar item or use none; I find it adds a bit of a kick to my Mexican dip)
- 1 pkt Shredded Mexican or taco cheese
Directions:
1. Warm can of refried beans in 2-3 inches water in a pan
2. Mix dip packet with sour cream
3. In a 13x9 inch cake pan, layer:
- refried beans
- sour cream (with or without dip mix)
- lettuce
- shredded cheese
- diced tomato
- diced green pepper
- jalopeno
You may add or subtract vegetables/items to suit your taste.
Use dip with tortilla chips. I prefer Tostitos Scoops.
Enjoy!
Melinda 2 of Imlay City
“Healthified” Spinach Dip with ArtichokesPrep Time:15 min
Start to Finish:45 min
makes:10 servings (1/4 cup each)
4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired
1. Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
2. Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
3. In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
4. Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 280mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 1g); Protein 5g Percent Daily Value*: Vitamin A 30%; Vitamin C 6%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jamie of Davison
* 4 ripe, Fresh Hass Avocados, seeded, peeled and diced* 2 medium tomatoes, diced
* 2 jalapeño peppers, seeded and finely diced
* 1/2 (15-oz.) can black beans, rinsed and drained
* 4 green onions, thinly sliced
* 2 limes, juiced
* 1/2 cup shredded low-fat cheddar cheese
* 1 tsp. garlic salt
Instructions
1. Place half the avocado in a medium bowl. Add remaining ingredients and stir to combine, somewhat mashing the avocado.
2. Gently stir in remaining avocado. Chill until ready to serve.
Serving Suggestions
Serve with tortilla or pita chips.
Tip: If a smoother guacamole is preferred, add all the Hass Avocado in step 1. If a chunkier guacamole is what you like, add all the Hass Avocado at the end and gently stir in.
Nutrition Info:
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Amy of Michigamme
SUPER BOWL SUPER DIP
Ingredients:
1 Small Onion - Minced
2 Family Size Bags of Doritoes, 1 bag is crushed
1 Can Beanless Chili
1 Small Can Tomato Sauce
1 Can of Enchilada Sauce
1 8oz. Bag of Shredded Cheddar Cheese
1 8oz. Sour Cream
Crush 1 bag of Doritoes. Mix half of the crushed Doritoes (reserve the rest), onion, chili, tomato sauce, enchilada sauce, and 1 1/2 cups of the shredded cheese. Place in 9x13 pan and bake at 375 degrees for 20 minutes. Remove from oven and spread 1 1/2 cups of sour cream on top. Cover sour cream with the reamining cheddar cheese. Place the remaining crushed Doritoes on top and put back in the oven until the cheese melts. Remove from oven and you can add lettuce, olives, chopped tomatoes or whatever you like and use the other bag of Doritoes to eat the dip. YUM!!!
Ingredients:
1 Small Onion - Minced
2 Family Size Bags of Doritoes, 1 bag is crushed
1 Can Beanless Chili
1 Small Can Tomato Sauce
1 Can of Enchilada Sauce
1 8oz. Bag of Shredded Cheddar Cheese
1 8oz. Sour Cream
Crush 1 bag of Doritoes. Mix half of the crushed Doritoes (reserve the rest), onion, chili, tomato sauce, enchilada sauce, and 1 1/2 cups of the shredded cheese. Place in 9x13 pan and bake at 375 degrees for 20 minutes. Remove from oven and spread 1 1/2 cups of sour cream on top. Cover sour cream with the reamining cheddar cheese. Place the remaining crushed Doritoes on top and put back in the oven until the cheese melts. Remove from oven and you can add lettuce, olives, chopped tomatoes or whatever you like and use the other bag of Doritoes to eat the dip. YUM!!!
Melissa of Manton
This is a very easy recipe. We call it "Oreo Dip". Take one brick of cream cheese, mix with one jar of marshmellow fluff. Dip your oreos in and eat! (Some people use this dip for fruit, but oreos are definatly the recommended standard in our home!)
Jill 2 of Neguanee
Since my parents own an orchard, I'm always looking for apple dip recipes. These two are not only delicious, but EASY!
Caramel Apple Dip:
One 8 oz package cream cheese, softened
One 14 oz. jar caramel ice cream topping
Chopped pecans
Mix together cream cheese and 1/2 of the caramel topping. Spread into serving dish. Pour remaining topping over top. Sprinkle with chopped pecans.
Apple Dip:
One 8 oz package cream cheese, softened
1 cup brown sugar
1 teaspoon vanilla flavoring
Mix all ingredients together and serve!
Both dips great with a crisp, tart apple, such as Granny Smith or Honeycrisp
Caramel Apple Dip:
One 8 oz package cream cheese, softened
One 14 oz. jar caramel ice cream topping
Chopped pecans
Mix together cream cheese and 1/2 of the caramel topping. Spread into serving dish. Pour remaining topping over top. Sprinkle with chopped pecans.
Apple Dip:
One 8 oz package cream cheese, softened
1 cup brown sugar
1 teaspoon vanilla flavoring
Mix all ingredients together and serve!
Both dips great with a crisp, tart apple, such as Granny Smith or Honeycrisp
Wednesday, February 3, 2010
Hillary of Petoskey
Taco Dip
Ingredients:
one can refried beans
1 cup chunky mild salsa
1 cup mayo
1 cup sour cream
1 packet mild taco seasoning
2 tomatoes
2-4 finely shredded mexican cheese mix
6 green onions
1 small can sliced black olives
Directions:
Heat refried beans in microwave until easy to mix. Mix in salsa. Spread layer over bottom of 9x13 pan. In a seperate bowl, mix mayo, sour cream and taco seasoning. Spread over bean layer. Slice/cut tomatoes into bite size pieces and spread over sour cream layer. Sprinkle cheese on top of tomatoes. Thinly slice green onions and sprinkle over top of cheese. Add black olives to top of dip.
Best if chilled at least 4 hours. Best with Tostitos Scoops!
WARNING: Addictive and bad for diets!
Ingredients:
one can refried beans
1 cup chunky mild salsa
1 cup mayo
1 cup sour cream
1 packet mild taco seasoning
2 tomatoes
2-4 finely shredded mexican cheese mix
6 green onions
1 small can sliced black olives
Directions:
Heat refried beans in microwave until easy to mix. Mix in salsa. Spread layer over bottom of 9x13 pan. In a seperate bowl, mix mayo, sour cream and taco seasoning. Spread over bean layer. Slice/cut tomatoes into bite size pieces and spread over sour cream layer. Sprinkle cheese on top of tomatoes. Thinly slice green onions and sprinkle over top of cheese. Add black olives to top of dip.
Best if chilled at least 4 hours. Best with Tostitos Scoops!
WARNING: Addictive and bad for diets!
Mary of Dimondale
Avacado Twist
1 pkg of hidden valley original ranch dips mix and make according to the directions on the back.
2 medium adocados
1 tsp. lemon juice
6 dash of hot pepper sauce
tortilla chips for dipping
Take the made up dip
Mash the avocados with the lemon juice and hot pepper sauce;blend into prepared dip.
serve with the tortilla chips.
1 pkg of hidden valley original ranch dips mix and make according to the directions on the back.
2 medium adocados
1 tsp. lemon juice
6 dash of hot pepper sauce
tortilla chips for dipping
Take the made up dip
Mash the avocados with the lemon juice and hot pepper sauce;blend into prepared dip.
serve with the tortilla chips.
Jeanett of Dimondale
Parmesan Pizza Dip
1 cup pizza sauce
1/2 cup grated paresane cheese
1/2 cup finely chopped perreroni
2 Tbsp. finely chopped green peppers
Make It
Mix all the ingredients in a microwaveable bowl and microwave on High for 30 sec.: stir, Microwave and additional 1 Min or until heated throught; stir. Serve tihe crackers, veg or tortilla chips.
1 cup pizza sauce
1/2 cup grated paresane cheese
1/2 cup finely chopped perreroni
2 Tbsp. finely chopped green peppers
Make It
Mix all the ingredients in a microwaveable bowl and microwave on High for 30 sec.: stir, Microwave and additional 1 Min or until heated throught; stir. Serve tihe crackers, veg or tortilla chips.
Julie of Newberry
Chili Cheese Dip
Ingredients:
1 pound ground beef
2/3 Cup Salsa
½ Brick of Velveeta
2 Cans Hormel Chili w/Beans
Directions:
Brown ground beef –season as you like and drain. Cut velveeta into cubes. Into pan or crock pot, combine ground beef, cubed velveeta, salsa and chili. Stir occasionally until well blended. To keep warm, place in crock pot on low and stir occasionally.
Ingredients:
1 pound ground beef
2/3 Cup Salsa
½ Brick of Velveeta
2 Cans Hormel Chili w/Beans
Directions:
Brown ground beef –season as you like and drain. Cut velveeta into cubes. Into pan or crock pot, combine ground beef, cubed velveeta, salsa and chili. Stir occasionally until well blended. To keep warm, place in crock pot on low and stir occasionally.
Shelsea of Burton
California onion slim-dip
An easy, lower-calorie version of the all-time favorite. Whip up a batch for the weight-wary with the soour cream version.
1/4 cup skim milk
2 cups creamed cottage cheese (small curd)
1 envelope (about 1 1/2 ounces) dry onion soup mix
Place skim milk and cottage cheese in blender.
Blend on high speed until smooth and creamy,
about 4 minutes. Stir in onion soup mix. Cover; refrigerte at least 1 hour.
An easy, lower-calorie version of the all-time favorite. Whip up a batch for the weight-wary with the soour cream version.
1/4 cup skim milk
2 cups creamed cottage cheese (small curd)
1 envelope (about 1 1/2 ounces) dry onion soup mix
Place skim milk and cottage cheese in blender.
Blend on high speed until smooth and creamy,
about 4 minutes. Stir in onion soup mix. Cover; refrigerte at least 1 hour.
Kim of Boyne City
Chicken Enchilada Dip
1 lb boneless, skinless chicken breast
1 package 8 oz cream cheese
1/2 cup mayonaise
1/2 cup sour cream
1 8oz package shredded cheddar cheese
1 4oz can diced green chiles
1 Jalepeno diced
Bake 1 lb chicken breast. Let cool, then chop/dice/shred into pieces. Mix all ingredients together. Place in a baking dish and bake at 350 degrees until golden brown on top. I like this dip best with Hint of Lime tostidos, but plain tortilla chips or cheese doritos work well too.
1 lb boneless, skinless chicken breast
1 package 8 oz cream cheese
1/2 cup mayonaise
1/2 cup sour cream
1 8oz package shredded cheddar cheese
1 4oz can diced green chiles
1 Jalepeno diced
Bake 1 lb chicken breast. Let cool, then chop/dice/shred into pieces. Mix all ingredients together. Place in a baking dish and bake at 350 degrees until golden brown on top. I like this dip best with Hint of Lime tostidos, but plain tortilla chips or cheese doritos work well too.
Stu of Fenton
Crackin Up Dip
1 jar dried beef, cut into small pieces
8 oz. cream cheese
1 bunch green onions, chopped
1 c sour cream
Mix all together and serve with Ritz crackers.
Just remember...Jesus is coming....and he's bringing the bean dip!
1 jar dried beef, cut into small pieces
8 oz. cream cheese
1 bunch green onions, chopped
1 c sour cream
Mix all together and serve with Ritz crackers.
Just remember...Jesus is coming....and he's bringing the bean dip!
Peggy of Monroe
Chili Dip
1# ground beef
1 small can tomato sauce
1package of chili seasoning mix (mild or spicy)
1 cream cheese
Brown ground beef and drain fat. Stir chili seasoning and tomato sauce with ground beef over med heat. Quarter cream cheese and stir in meat mixture. Let cheese melt and stir well and keep on low heat. Works well in a crock pot.
Serve with tortilla chips
A favorite at fellowship dinners especially with the children!!!
1# ground beef
1 small can tomato sauce
1package of chili seasoning mix (mild or spicy)
1 cream cheese
Brown ground beef and drain fat. Stir chili seasoning and tomato sauce with ground beef over med heat. Quarter cream cheese and stir in meat mixture. Let cheese melt and stir well and keep on low heat. Works well in a crock pot.
Serve with tortilla chips
A favorite at fellowship dinners especially with the children!!!
Jennifer of Lansing
1 pkg cream cheese
1 can refried beans
1 jar salsa
2 cups cheese
tortilla chips
8x8 baking dish
Spread 1 package cream cheese in the bottom of an 8x8 baking dish
Spread some refried beans on top of the cream cheese
Spread some salsa on top of the refried beans
Top with shredded cheese (i use colby jack or mexican blend)
bake in oven until cheese is melted
I don't use all of the refried beans or salsa. I go by how much I like :)
1 can refried beans
1 jar salsa
2 cups cheese
tortilla chips
8x8 baking dish
Spread 1 package cream cheese in the bottom of an 8x8 baking dish
Spread some refried beans on top of the cream cheese
Spread some salsa on top of the refried beans
Top with shredded cheese (i use colby jack or mexican blend)
bake in oven until cheese is melted
I don't use all of the refried beans or salsa. I go by how much I like :)
Jill of Negaunee
Wingless Buffalo Dip (with "fat-full" and "fat-free" options)
8 oz. pkg. regular or fat-free cream cheese, softened
1/2 cup blue cheese or fat-free ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded part-skim mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Serve with crackers, pita chips or vegetables.
8 oz. pkg. regular or fat-free cream cheese, softened
1/2 cup blue cheese or fat-free ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded part-skim mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Serve with crackers, pita chips or vegetables.
Kathleen of Hemlock
Cheese Cake Dip
1 8oz cream cheese (room temp)
2 TBS butter
1/2 cup Brown Sugar
Cream above ingredients together, then add
1 cup mini Chocolate chips
1 cup Heath bits
Chill for 1 hour before serving with Graham crackers, Mini Chips Ahoy cookies, Graham cracker sticks, animal crackers, vanilla wafers or your favorite cookies.
It is a great snack and without the fuss of making a cheesecake!
1 8oz cream cheese (room temp)
2 TBS butter
1/2 cup Brown Sugar
Cream above ingredients together, then add
1 cup mini Chocolate chips
1 cup Heath bits
Chill for 1 hour before serving with Graham crackers, Mini Chips Ahoy cookies, Graham cracker sticks, animal crackers, vanilla wafers or your favorite cookies.
It is a great snack and without the fuss of making a cheesecake!
Debbie of Grand Blanc
Meaty Cheesy Dip
Brown 1 pound ground beef (drain)
in a medium sauce pan
Return sauce pan to a burner at low to medium heat
Add
One can chicken gumbo soup
Three TBS. Ketchup
Two TBS. Flour
Simmer for 15 minutes
Remove from heat and stir in 4 ounces sour cream and 1 ounce shredded cheddar or mexican blend cheese.
Pour into your favorite serving bowl and sprinkle with more shredded cheese.
Serve with Tortilla Chips.
Brown 1 pound ground beef (drain)
in a medium sauce pan
Return sauce pan to a burner at low to medium heat
Add
One can chicken gumbo soup
Three TBS. Ketchup
Two TBS. Flour
Simmer for 15 minutes
Remove from heat and stir in 4 ounces sour cream and 1 ounce shredded cheddar or mexican blend cheese.
Pour into your favorite serving bowl and sprinkle with more shredded cheese.
Serve with Tortilla Chips.
Lacie of Okemos
1 can of Hormel chili (no beans)
1 package of shredded cheddar cheese
1 thingy of cream cheese
Smoosh the cream cheese into the bottom of a large oven safe bowl. Pour the can of Hormel chili over it. Pour the bag of shredded cheese over it. Put in the oven at a temp between 350-450 depending on how fast you want it to melt. When the cheese has melted, take it out and stir it. If it mixes easily it is done. If the cream cheese hasn't melted yet, put it back in for a few more minutes.
Serve with tortilla chips
1 package of shredded cheddar cheese
1 thingy of cream cheese
Smoosh the cream cheese into the bottom of a large oven safe bowl. Pour the can of Hormel chili over it. Pour the bag of shredded cheese over it. Put in the oven at a temp between 350-450 depending on how fast you want it to melt. When the cheese has melted, take it out and stir it. If it mixes easily it is done. If the cream cheese hasn't melted yet, put it back in for a few more minutes.
Serve with tortilla chips
Melinda of Imlay City
Chocolate Chip Cream Cheese Dip
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup confectioners' sugar
* 2 tablespoons brown sugar
* 1/4 teaspoon vanilla extract
* 3/4 cup miniature semisweet chocolate chips
Directions
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Use graham cracker sticks or chocolate chip cookies to dip!!
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup confectioners' sugar
* 2 tablespoons brown sugar
* 1/4 teaspoon vanilla extract
* 3/4 cup miniature semisweet chocolate chips
Directions
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Use graham cracker sticks or chocolate chip cookies to dip!!
Sara of Grayling
Mexican Nacho Dip
1lb Ground Beef
1 Can Salsa
1 Bag Shredded Cheese
1 Container Sour Cream
Preheat oven to 350
Cook Ground Beef. Drain well.
In a 8x8 (or anything close to it. 9inch should work fine) glass pan 1/4 of the ground beef. Dollop 1 tablespoon sour cream in each corner and one in the middle. Spread 1/4 of the jar of salsa on top and sprinkle desired amount of shredded cheese on top. Repeat 4 times. Bake in oven uncovered for about 30 minutes. Remove from oven, top with additional cheese if desired. Let sit for 10 minutes. It will be runny but should firm up after sitting. Eat with frito scoops or Tortilla chips.
Now, I really don't have a recipe for this, I just make it from memory, so I really hope that this is correct! lol You can change up the amount of items to suite your personal tastes. We use heaps of cheese because we love cheese!
1lb Ground Beef
1 Can Salsa
1 Bag Shredded Cheese
1 Container Sour Cream
Preheat oven to 350
Cook Ground Beef. Drain well.
In a 8x8 (or anything close to it. 9inch should work fine) glass pan 1/4 of the ground beef. Dollop 1 tablespoon sour cream in each corner and one in the middle. Spread 1/4 of the jar of salsa on top and sprinkle desired amount of shredded cheese on top. Repeat 4 times. Bake in oven uncovered for about 30 minutes. Remove from oven, top with additional cheese if desired. Let sit for 10 minutes. It will be runny but should firm up after sitting. Eat with frito scoops or Tortilla chips.
Now, I really don't have a recipe for this, I just make it from memory, so I really hope that this is correct! lol You can change up the amount of items to suite your personal tastes. We use heaps of cheese because we love cheese!
Geralyn of Howell
Peggy's Low fat Dip
1- 8oz. 1/3 less fat Cream cheese, softened
2 tsp. horseradish
1/2 small onion, diced
1/2 cucumber, diced
Mix cream cheese with horseradish in bowl; set aside.
Put onion and cucumber in blender and blend until liquified.
Add to cream cheese/horseradish mixture.
Season with extra horseradish or juice from horseradish, to taste.
Use as a chip dip (good with Baked Lay's) or as a Veggie dip
1- 8oz. 1/3 less fat Cream cheese, softened
2 tsp. horseradish
1/2 small onion, diced
1/2 cucumber, diced
Mix cream cheese with horseradish in bowl; set aside.
Put onion and cucumber in blender and blend until liquified.
Add to cream cheese/horseradish mixture.
Season with extra horseradish or juice from horseradish, to taste.
Use as a chip dip (good with Baked Lay's) or as a Veggie dip
Shannon of Lansing
Here is a very quick and simple dip that's easy on the budget.
1 16oz tub of sour cream (you can use low fat or fat free)
1 packet taco seasoning mix (your choice)
Mix together and serve with tortilla chips
1 16oz tub of sour cream (you can use low fat or fat free)
1 packet taco seasoning mix (your choice)
Mix together and serve with tortilla chips
Kristin of East Lansing
This recipe I got from my Aunt Kari in Columbus, and it never fails to please!
Buffalo Chicken Dip
2 cans chunk chicken drained (6-8 oz size cans, squeeze excess water out using can lid)
1 8-ounce package cream cheese
3/4 cup ranch dressing
1/3 cup pepper sauce, such as Franks Red Hot
1 cup shredded cheddar cheese
1) Heat chicken and hot sauce in skillet over medium heat until heated through and chicken is no longer in chunks.
2) Add cream cheese and ranch dressing. Cook, stirring until well blended and warm, then add cheddar cheese and stir until melted.
3) Pour into dip-sized crock pot or fondue pot to keep it warm while serving, or pop it in the microwave to reheat as needed.
4) Serve with celery sticks/crackers/tortilla chips (best with sturdy chips like Garden Fresh tortilla chips).
Presto! A hot, hearty dip for SuperBowl lovers and PuppyBowl lovers alike! Enjoy!
Buffalo Chicken Dip
2 cans chunk chicken drained (6-8 oz size cans, squeeze excess water out using can lid)
1 8-ounce package cream cheese
3/4 cup ranch dressing
1/3 cup pepper sauce, such as Franks Red Hot
1 cup shredded cheddar cheese
1) Heat chicken and hot sauce in skillet over medium heat until heated through and chicken is no longer in chunks.
2) Add cream cheese and ranch dressing. Cook, stirring until well blended and warm, then add cheddar cheese and stir until melted.
3) Pour into dip-sized crock pot or fondue pot to keep it warm while serving, or pop it in the microwave to reheat as needed.
4) Serve with celery sticks/crackers/tortilla chips (best with sturdy chips like Garden Fresh tortilla chips).
Presto! A hot, hearty dip for SuperBowl lovers and PuppyBowl lovers alike! Enjoy!
Debbie of Dansville
Ingredients: 1# block of monterey jack cheese, mild mexicana cheese, jalapena cheese whiz, 1# ground turkey, bag of large Frito chips. (all cheese in 1# portions) Velveeta used to make a 1# block of mild mexicana cheese that was great - very hard to find. Frito also make one in a can.
Lightly brown the turkey in a pan, break it into smaller pieces, lay on paper towel for excess grease/fat to be absorbed.
Melt all cheese together low heat, stirring frequently so it does not burn. Pour into a small crock on low heat. Mix in the turkey once the cheese has melted down.
Dip your chip in, or so you don't double dip, put a small portion on a plate and enjoy!!
Lightly brown the turkey in a pan, break it into smaller pieces, lay on paper towel for excess grease/fat to be absorbed.
Melt all cheese together low heat, stirring frequently so it does not burn. Pour into a small crock on low heat. Mix in the turkey once the cheese has melted down.
Dip your chip in, or so you don't double dip, put a small portion on a plate and enjoy!!
Tuesday, February 2, 2010
Sheri of Holt
1 pound of gr.beef
1 pound of ground sausage ( mild or hot depending on what you like )
1 TBSP Worchestshire sauce
1 pound of Velveeta cheese (Mexican flavor)
1 pkg. of either Pumpernickle or Rye cocktail bread
fry the ground beef and sausage together (make sure it is well cooked) and then drain excess grease
Chop the cheese into small chunks ( they melt faster) and add to the cooked meat mixture
Add the Worchestshire sauce
You can put it in a crockpot on low ( stir occasionally ) and then just put it on the bread to eat.
You can also make it ahead and put it on the bread and bake at 350 for 8 mins.
Enjoy!!
1 pound of ground sausage ( mild or hot depending on what you like )
1 TBSP Worchestshire sauce
1 pound of Velveeta cheese (Mexican flavor)
1 pkg. of either Pumpernickle or Rye cocktail bread
fry the ground beef and sausage together (make sure it is well cooked) and then drain excess grease
Chop the cheese into small chunks ( they melt faster) and add to the cooked meat mixture
Add the Worchestshire sauce
You can put it in a crockpot on low ( stir occasionally ) and then just put it on the bread to eat.
You can also make it ahead and put it on the bread and bake at 350 for 8 mins.
Enjoy!!
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