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Posts Tagged ‘dip’

Crisp Cucumber Salsa

Crisp Cucumber Salsa

Ingredients
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Yield: 2-1/2 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Crisp Cucumber Salsa

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Philly Cheese Steak Dip

Philly Cheese Steak Dip

Ingredients
1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Directions
Saute onion and green pepper in olive oil over medium heat. Set aside.

In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.

Serve with chips or toasted baguettes.

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Chili Cheese Dip

Chili Cheese Dip

Ingredients
1 pound process cheese (Velveeta), cubed
1 can (15 ounces) chili con carne without beans
1 can (4 ounces) chopped green chilies
Tortilla chips

Directions
Combine cheese, chili and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

Recipe found here: Chili Cheese Dip

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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips, optional

Directions
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

Recipe found here: Buffalo Chicken Dip

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Warm Chicken Fiesta Dip

Warm Chicken Fiesta Dip

Ingredients
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips

Directions
In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Warm Chicken Fiesta Dip

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Cheddar-Bacon Dip

Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups (8 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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Spider Web Dip

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup sour cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Recipe found here: Spider Web Dip

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