1 Can Deviled Ham
1/2 Cup Catsup
1 (4)oz. Cream Cheese
1 Bag Ruffles Chips
Mix deviled ham, catsup and cream chese, beat well. Serve with chips.
Showing posts with label Dips. Show all posts
Showing posts with label Dips. Show all posts
Sunday, May 27, 2012
Friday, May 11, 2012
SIMPLE DIP
1 Lb. Sausage
1 (8)oz. Box Cream Cheese
1 Can Rotel Tomatoes, mild, not drained
Brown the sausage in a skillet. Drain off grease. Add the cream cheese, stir to melt. Add the Rotel .Stir. Let simmer then serve. (You can also put this in a slow cooker to keep warm).
1 (8)oz. Box Cream Cheese
1 Can Rotel Tomatoes, mild, not drained
Brown the sausage in a skillet. Drain off grease. Add the cream cheese, stir to melt. Add the Rotel .Stir. Let simmer then serve. (You can also put this in a slow cooker to keep warm).
Sunday, May 6, 2012
CREAMY SALSA DIP
1/2 Cup Sour Cream
1/2 Cup Mayo or Salad Dressing
3/4 Cup Chipolte Salsa or Thick and Chunky Salsa
1/4 Cup Lightly Packed Cilianto
8oz. Rond Tortilla Chips or Crackers
In a small bowl, mix all ings. except the chips. Serve at once with the chips or ref. for 1 to 2 hours for the flavors to blend.
1/2 Cup Mayo or Salad Dressing
3/4 Cup Chipolte Salsa or Thick and Chunky Salsa
1/4 Cup Lightly Packed Cilianto
8oz. Rond Tortilla Chips or Crackers
In a small bowl, mix all ings. except the chips. Serve at once with the chips or ref. for 1 to 2 hours for the flavors to blend.
Thursday, March 1, 2012
COCONUT FRUIT DIP
1/2 Block Cream Cheese (4oz.)
1/2 Cup Sour Cream
1/2 Cup Sugar
1/2 Cup Sweetened Shredded Coconut, the one in the can if you like it
Combine all ingredients well. Use with berries, pineapples, grapes or graham crackers or nilla wafers
1/2 Cup Sour Cream
1/2 Cup Sugar
1/2 Cup Sweetened Shredded Coconut, the one in the can if you like it
Combine all ingredients well. Use with berries, pineapples, grapes or graham crackers or nilla wafers
SALSA CREAM CHEESE DIP
2(8oz.) Packs Cream Cheese
1/3 Cup or more Salsa
2 or 3 Green Onions, chopped
1 Cup Chopped Ham
Pecans
Mix all together and roll in pecans. Ref. until ready to serve.
1/3 Cup or more Salsa
2 or 3 Green Onions, chopped
1 Cup Chopped Ham
Pecans
Mix all together and roll in pecans. Ref. until ready to serve.
NUTELLA FRUIT DIP
Who don't love nutella. I could eat the whole jar .lol. This dip is so good for fruits.
1 Jar Nutella
1Container of Greek Yogurt or any brand greek plain yogurt
Take 1/2 cup nutella and mix it with 1 cup yogurt. Stir good. Just mix to your taste. Not as much nutella as yogurt.
1 Jar Nutella
1Container of Greek Yogurt or any brand greek plain yogurt
Take 1/2 cup nutella and mix it with 1 cup yogurt. Stir good. Just mix to your taste. Not as much nutella as yogurt.
Saturday, January 28, 2012
REUBEN DIP
1 Lb. Corned Beef, chipped
8 Oz. Swiss Cheese, shredded
1 (14oz.) Can Sauerkraut, drained
8 oz. Cream Cheese, softened
1/2 Cup Thousand Island Dressing
Rye Crackers, Crisps or Party Bread
Mix all the ings. in a bowl. Before adding the kraut, squeeze out all of the liquid you can. Spoon mixture into a small sprayed casserole dish or pie plate. Bake at 375 for around 30 minutes or until bubbly and browned. Watch and don't let it scorch on top and don't over bake as the cheese will get hard.
Serve with a assortment of rye and pumpenickel crackers, crisps or party bread. Make sure the deli chips the corned beef or you can do it your self by slicing it thin as possible and rough chop the slices into small ribbons the size of your thumb.
8 Oz. Swiss Cheese, shredded
1 (14oz.) Can Sauerkraut, drained
8 oz. Cream Cheese, softened
1/2 Cup Thousand Island Dressing
Rye Crackers, Crisps or Party Bread
Mix all the ings. in a bowl. Before adding the kraut, squeeze out all of the liquid you can. Spoon mixture into a small sprayed casserole dish or pie plate. Bake at 375 for around 30 minutes or until bubbly and browned. Watch and don't let it scorch on top and don't over bake as the cheese will get hard.
Serve with a assortment of rye and pumpenickel crackers, crisps or party bread. Make sure the deli chips the corned beef or you can do it your self by slicing it thin as possible and rough chop the slices into small ribbons the size of your thumb.
WHITE MEXICAN CHEESE DIP
Just how much white mexican dip can you eat at one time. One bowl, or two. It is so good that you scrape the bowl with your finger and lick it off to just get that last bite.
Now if you live close to a Sam's Club I have bought mine there in a big container for around $8.00 and it tastes just like the one you get in the restaurants. But not everyone belongs to Sam's or may not be near one so here is a recipe that works almost as good as the store bought kind.
You may need to adjust the peppers if you like it mild or hot and with this dip it always goes back to being thick. Just take you a couple spoons full out and put in a bowl and heat in microwave or can use the whole bowl if you are like me. lol. Just don't be on a diet.
You can cut this recipe down as the cheese is sort of expensive to buy. You find it in the deli section of most stores and make sure not to use white cheddar as it will not melt good .If buying from the deli just don't let them slice it into slices but buy it in a block. The cheese sells for around $5.00 a lb. But this make a large amount. The peppers are around $.90 a can.
11/4 Lb.Block White American Cheese(Land Of Lakes Only). cut into 1-inch cubes
1/4 Cup Canned Greeen Chiles, diced, more or less
2 Pickled Jalapenos, (canned) chopped, more or less
1 oz. Pickled Jalapenos Juice, more or less
2/3 Cup Whole Milk or Heavy Whipping Cream
1/2 Cup Cold Water
Pinch of Cumin (optional)
Cut the cheese up in chunks and put in a microwave safe bowl. Add the rest of the ings. and stir good. Put in the microwave on hig for 5 minutes , stopping to stir after every minute.I would use a medium bowl as it may run over the top. It might look watery but keep stirring and it will come together. It will be runny. This makes a soup bowl full. After it sits for a while it will thicken up. So if you do not want to use all of it ,then get out around 2 spoons full and put in the microwave and stir after 30 seconds and it will get runny again. I would start out by not adding to much of the peppers to it at first.
If you want to add the cumin, I would get some out of the bowl and then stir some cumin in a small amount to see if you like the taste of it.You can add more after you taste it but don't burn your mouth. Make sure it is kept ref.
If you want to keep it warm in the crockpot then wait just before serving it before making it. Serve with tortilla chips or can be poured over vegs.
Now if you live close to a Sam's Club I have bought mine there in a big container for around $8.00 and it tastes just like the one you get in the restaurants. But not everyone belongs to Sam's or may not be near one so here is a recipe that works almost as good as the store bought kind.
You may need to adjust the peppers if you like it mild or hot and with this dip it always goes back to being thick. Just take you a couple spoons full out and put in a bowl and heat in microwave or can use the whole bowl if you are like me. lol. Just don't be on a diet.
You can cut this recipe down as the cheese is sort of expensive to buy. You find it in the deli section of most stores and make sure not to use white cheddar as it will not melt good .If buying from the deli just don't let them slice it into slices but buy it in a block. The cheese sells for around $5.00 a lb. But this make a large amount. The peppers are around $.90 a can.
11/4 Lb.Block White American Cheese(Land Of Lakes Only). cut into 1-inch cubes
1/4 Cup Canned Greeen Chiles, diced, more or less
2 Pickled Jalapenos, (canned) chopped, more or less
1 oz. Pickled Jalapenos Juice, more or less
2/3 Cup Whole Milk or Heavy Whipping Cream
1/2 Cup Cold Water
Pinch of Cumin (optional)
Cut the cheese up in chunks and put in a microwave safe bowl. Add the rest of the ings. and stir good. Put in the microwave on hig for 5 minutes , stopping to stir after every minute.I would use a medium bowl as it may run over the top. It might look watery but keep stirring and it will come together. It will be runny. This makes a soup bowl full. After it sits for a while it will thicken up. So if you do not want to use all of it ,then get out around 2 spoons full and put in the microwave and stir after 30 seconds and it will get runny again. I would start out by not adding to much of the peppers to it at first.
If you want to add the cumin, I would get some out of the bowl and then stir some cumin in a small amount to see if you like the taste of it.You can add more after you taste it but don't burn your mouth. Make sure it is kept ref.
If you want to keep it warm in the crockpot then wait just before serving it before making it. Serve with tortilla chips or can be poured over vegs.
Friday, November 18, 2011
FRENCH CREAM DIP
1 (8 oz.) Box Cream Cheese
1 Cup Powdered Sugar
1 Cup Whipping Cream
1/4 Cup Granulated Sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.
1 Cup Powdered Sugar
1 Cup Whipping Cream
1/4 Cup Granulated Sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.
Thursday, November 17, 2011
DILL PICKLE DIP
Do you love dill pickles. Oh, yeah, we all love them and love to get the gallon jars and just take a fork and get us a big ole pickle and put some salt on it and go to town eating it. Try cutting a oval dill slice and put it on a regular zesta cracker and eat it. Sounds bad, oh no. Very good. lol.
1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one
Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.
1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one
Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.
Monday, November 14, 2011
NUTELLA DIP
1 Jar Nutella
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
BUFFALO CHICKEN DIP
8oz. Box Cream Cheese, softened
1/2 Cup Ranch Salad Dressing
1/2 Cup Franks Red Hot Bufflo Wing Sauce
2 Cans(12.5oz.) Chicken Breast, drained or use cooked chicken breasts
3/4 Cup Blue Cheese, crumbled or 1 Bag Shredded Mozzarella Cheese
Preheat oven to 350. In a bowl put the cream cheese. Stir in the salad dressing and mix good. Add the wing sauce and chicken and cheese and stir again. Put in a sprayed glass dish and bake 20 minutes or until mixture is heated through. Stir. Serve with crackers or vegetables. Keep ref.
1/2 Cup Ranch Salad Dressing
1/2 Cup Franks Red Hot Bufflo Wing Sauce
2 Cans(12.5oz.) Chicken Breast, drained or use cooked chicken breasts
3/4 Cup Blue Cheese, crumbled or 1 Bag Shredded Mozzarella Cheese
Preheat oven to 350. In a bowl put the cream cheese. Stir in the salad dressing and mix good. Add the wing sauce and chicken and cheese and stir again. Put in a sprayed glass dish and bake 20 minutes or until mixture is heated through. Stir. Serve with crackers or vegetables. Keep ref.
Saturday, September 24, 2011
CREAM CHEESE TOFFE DIP
8oz. Cream Cheese, softened
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla
Dash Salt
3/4 Cup Toffee Pieces
Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple.
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla
Dash Salt
3/4 Cup Toffee Pieces
Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple.
Sunday, September 18, 2011
LEMON DIP FOR APPLES
1 Small Box Instant Vanilla Pudding use dry do not make
4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon
Mix all ings. together and chill before serving.
4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon
Mix all ings. together and chill before serving.
Monday, September 12, 2011
CARAMEL APPLE DIP
1Large Pack Cream CHeese
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
Tuesday, August 23, 2011
MISSISSIPPI SIN DIP
1 (16oz.) Container Sour Cream
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
Wednesday, August 17, 2011
BACON TOMATO DIP
1Lb. Bacon
2 Cups Sour Cream
2 Cups Mayo
3 Large Tomatoes
1 Teaspoon Salt
1 Teaspoon Ground Cayenne Pepper
Fry bacon and drain completely. Once cool, break into fine pieces. Dice tomatoes into small cubes. Place all ingredients in medium bowl and mix together with a fork/spoon. Do not use a mixer for this.
To use as a sauce: spoon over tacos, burritos. Can also use this over cooked pasta. You can also use this as a dip in a bowl with crackers around it. Or serve with chips.
2 Cups Sour Cream
2 Cups Mayo
3 Large Tomatoes
1 Teaspoon Salt
1 Teaspoon Ground Cayenne Pepper
Fry bacon and drain completely. Once cool, break into fine pieces. Dice tomatoes into small cubes. Place all ingredients in medium bowl and mix together with a fork/spoon. Do not use a mixer for this.
To use as a sauce: spoon over tacos, burritos. Can also use this over cooked pasta. You can also use this as a dip in a bowl with crackers around it. Or serve with chips.
CHOCOLATE CHIP DIP
1(8oz.) Cream Cheese, softened
1 Stick Butter, softened
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
3/4 Cup Powdered Sugar
1 Bag Mini Chocolate Chips
In a medium bowl beat the cream cheese and butter together with a mixer on medium. Then add the brown sugar and vanilla. Last add the powdered sugar and then fold in the choc. chips. Can roll into a ball and put in ref. until ready to serve. Use teddy grahams or graham crackers or vanilla wafers or chips ahoy cookies to serve this with.
1 Stick Butter, softened
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
3/4 Cup Powdered Sugar
1 Bag Mini Chocolate Chips
In a medium bowl beat the cream cheese and butter together with a mixer on medium. Then add the brown sugar and vanilla. Last add the powdered sugar and then fold in the choc. chips. Can roll into a ball and put in ref. until ready to serve. Use teddy grahams or graham crackers or vanilla wafers or chips ahoy cookies to serve this with.
CREAM CHEESE PICKLE DIP
2(8oz.) Cream Cheese, softened
1 (8oz.) Sour Cream
1 Tespoon Worcetershire Sauce
1 Tablespoon Pickle Juice
6 Large Dill Pickles, cut up
2 Packs Budding Corn Beef, cut up
In a medium bowl mix all ings. together. Serve with crackers. Keep ref.
1 (8oz.) Sour Cream
1 Tespoon Worcetershire Sauce
1 Tablespoon Pickle Juice
6 Large Dill Pickles, cut up
2 Packs Budding Corn Beef, cut up
In a medium bowl mix all ings. together. Serve with crackers. Keep ref.
Sunday, July 31, 2011
SPICE MIXTURE FOR DIPPING OIL
1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
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