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Started By
Message
I need a good dip for this weekend
Posted on 9/4/12 at 9:00 am
Posted on 9/4/12 at 9:00 am
This will be for a large group of people.
Go.
Go.
10
Posted on 9/4/12 at 9:07 am to Salmon
Creamy Jalepeno Ranch Dip
Ingredients
Philadelphia Cooking Creme (10oz)
Cream Cheese (8oz)
Sour Cream (16oz)
2 Packets of Ranch Dip Mix
Can of Diced Jalapenos (Small can)
1 Bunch Cilantro
Instructions
1.Put cooking creme, softened cream cheese and sour cream in Food Processor and combine until well blended.
2.Add both packets of Ranch Dip Mix. Combine until well blended.
3.Add can of diced jalapenos (or less if you prefer mild heat). Combine until well blended.
4.Add 1 bunch cilantro. Combine until well blended.
5.For best results, chill for one hour. If you’re in a hurry you can serve immediately.
Ingredients
Philadelphia Cooking Creme (10oz)
Cream Cheese (8oz)
Sour Cream (16oz)
2 Packets of Ranch Dip Mix
Can of Diced Jalapenos (Small can)
1 Bunch Cilantro
Instructions
1.Put cooking creme, softened cream cheese and sour cream in Food Processor and combine until well blended.
2.Add both packets of Ranch Dip Mix. Combine until well blended.
3.Add can of diced jalapenos (or less if you prefer mild heat). Combine until well blended.
4.Add 1 bunch cilantro. Combine until well blended.
5.For best results, chill for one hour. If you’re in a hurry you can serve immediately.
This post was edited on 9/4/12 at 9:08 am
Posted on 9/4/12 at 9:10 am to Salmon
I'm partial to Copenhagen, but it can be expensive.
Grizz mint is great on a budget.
Grizz mint is great on a budget.
Posted on 9/4/12 at 9:17 am to Salmon
Buffalo Chicken Dip Recipe:
4: boneless skinless chicken breasts
2: 8 oz cream cheese packs
1: 16 oz bottle of ranch or blue cheese dressing
1: 12 oz bottle of Crystal (or your favorite) hot sauce
Boil 4 boneless chicken breasts until done and pull apart meat with a fork or chop real fine. Mix chicken in a bowl with cream cheese, hot sauce, and ranch or blue cheese dressing. Pour into 8 X 10 baking pan. Bake at 350 degrees for 30-40 minutes. For tailgates you can just use the grill to bake it. You will have to watch it a little more closely so it doesn't burn.
Just increase the portions depending on your guests. I make this for almost every tailgate and it's a hit. You can also add a little more hot sauce depending on your tastes.
4: boneless skinless chicken breasts
2: 8 oz cream cheese packs
1: 16 oz bottle of ranch or blue cheese dressing
1: 12 oz bottle of Crystal (or your favorite) hot sauce
Boil 4 boneless chicken breasts until done and pull apart meat with a fork or chop real fine. Mix chicken in a bowl with cream cheese, hot sauce, and ranch or blue cheese dressing. Pour into 8 X 10 baking pan. Bake at 350 degrees for 30-40 minutes. For tailgates you can just use the grill to bake it. You will have to watch it a little more closely so it doesn't burn.
Just increase the portions depending on your guests. I make this for almost every tailgate and it's a hit. You can also add a little more hot sauce depending on your tastes.
Posted on 9/4/12 at 9:26 am to Salmon
BLUE CRAB & PEPPERJACK DIP
¼ lb. chopped green pepper
¼ lb. chopped red pepper
¼ lb. chopped onion
¼ lb. chopped celery
¼ cup butter
2 oz. white wine
½ cup half & half
½ cup milk
8 oz. cream cheese
8 oz. pepper jack cheese
1 oz. lemon juice
2 oz. mayonnaise
¼ tsp. cayenne pepper
1 tsp. creole seasoning
1 lb. Bayou Blues™ claw crabmeat
In a medium pot, sauté the vegetables with butter approximately 10-15 minutes. Add wine, half & half, milk, lemon, & seasoning—bring to a light boil. Immediately add cream cheese, stir until dissolved. Then add pepper jack and mayonnaise, and crabmeat. Mix well and let simmer for 15 minutes occasionally stirring
This is a recipe I give out when doing cooking demonstrations for customers. You'll love it. Serve hot with tortilla chips, or chilled with club crackers. It's great either way.
¼ lb. chopped green pepper
¼ lb. chopped red pepper
¼ lb. chopped onion
¼ lb. chopped celery
¼ cup butter
2 oz. white wine
½ cup half & half
½ cup milk
8 oz. cream cheese
8 oz. pepper jack cheese
1 oz. lemon juice
2 oz. mayonnaise
¼ tsp. cayenne pepper
1 tsp. creole seasoning
1 lb. Bayou Blues™ claw crabmeat
In a medium pot, sauté the vegetables with butter approximately 10-15 minutes. Add wine, half & half, milk, lemon, & seasoning—bring to a light boil. Immediately add cream cheese, stir until dissolved. Then add pepper jack and mayonnaise, and crabmeat. Mix well and let simmer for 15 minutes occasionally stirring
This is a recipe I give out when doing cooking demonstrations for customers. You'll love it. Serve hot with tortilla chips, or chilled with club crackers. It's great either way.
Posted on 9/4/12 at 9:27 am to Salmon
SMOKED SALMON
Posted on 9/4/12 at 9:29 am to bossflossjr
Ah, smoked salmon. Great recommendation.
Posted on 9/4/12 at 9:31 am to Salmon
roasted corn poblano from rouses.
best dip ive ever had
best dip ive ever had
Posted on 9/4/12 at 9:35 am to AngryBeavers
quote:
Buffalo Chicken Dip Recipe:
my wife occasionally makes something like this that she calls "hooters dip" and i love it. take your pepcid first, though.
Posted on 9/4/12 at 9:39 am to Coater
quote:
take your pepcid first, though
Definitely has a kick to it.
Posted on 9/4/12 at 9:47 am to Salmon
go buy a few jars of this dump it in a bowel and serve your guest will never know and this stuff is good.
i did this and got so many compliments.
i did this and got so many compliments.
Posted on 9/4/12 at 9:55 am to trillhog
Read about this dip recently, but haven't made it yet.
Store bought pimento cheese (or make your own), boiled or sauteed shrimp that have been rough chopped. Season to taste. Bake until bubbly.
Store bought pimento cheese (or make your own), boiled or sauteed shrimp that have been rough chopped. Season to taste. Bake until bubbly.
Posted on 9/4/12 at 10:04 am to Salmon
There's a recipe for a crabmeat layered dip in the recipe book. You can use shrimp rather than crab or a mixture of both. It's more of a spread in my mind, but it goes a long way for a crowd.
I make a layered smoked salmon spread with thin sliced smoked salmon. Line a serving bowl or casserole dish with plastic wrap. Mix cream cheese with fresh dill, chopped red onion and capers.Spread the bottom with some of the cream cheese mixture, then layer some thin smoked salmon and continue layering until all ingredients are used. Cover with plastic wrap and refrigerate until ready to serve. Removed wrap from the top of the dish and invert the dish on top of the platter on which you will serve. Remove remainder of plastic wrap. Garnis with fresh dill and I put chopped hard boiled egg around the edges. Serve with Ritz crackers or the crackers of your choice. I don't measure. I eyeball it.
I make a layered smoked salmon spread with thin sliced smoked salmon. Line a serving bowl or casserole dish with plastic wrap. Mix cream cheese with fresh dill, chopped red onion and capers.Spread the bottom with some of the cream cheese mixture, then layer some thin smoked salmon and continue layering until all ingredients are used. Cover with plastic wrap and refrigerate until ready to serve. Removed wrap from the top of the dish and invert the dish on top of the platter on which you will serve. Remove remainder of plastic wrap. Garnis with fresh dill and I put chopped hard boiled egg around the edges. Serve with Ritz crackers or the crackers of your choice. I don't measure. I eyeball it.
Posted on 9/4/12 at 10:12 am to Salmon
Velveta+Rotel= 
Posted on 9/4/12 at 10:16 am to Salmon
1 brick of Cream Cheese
1 tube of Jimmy Dean sausage
1 can of Rotel
Simple yet delicious...I invented this dip, and it's called "Skillet's World Famous Dip".
1 tube of Jimmy Dean sausage
1 can of Rotel
Simple yet delicious...I invented this dip, and it's called "Skillet's World Famous Dip".
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