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Message

DIP RECIPES for GAMEDAY!
Posted on 9/11/09 at 6:49 pm
Posted on 9/11/09 at 6:49 pm
Post your gameday dip recipes! 
Posted on 9/11/09 at 7:33 pm to Neauxla
velveeta, rotel, ground beef
Posted on 9/11/09 at 7:42 pm to foreverLSU
velveeta, rotel, frozen chopped spinage
Posted on 9/11/09 at 7:45 pm to Neauxla
Come on people...I know yall have better dips than this...
Posted on 9/11/09 at 7:52 pm to Neauxla
quote:
Post your gameday dip recipes!
What are you dipping? Chips, pita crisps, wings or anything else?
Posted on 9/11/09 at 7:56 pm to glassman
Anything. I want to try a new dip. 
Posted on 9/11/09 at 8:09 pm to Neauxla
Just got this recipe...so I can't speak for whether or not it's good...
Buffalo Chicken Dip
2 8 oz. pkg. of cream cheese
1c ranch dressing
1/4-1/2 cup Lousiana Hot Sauce
2 10 oz. cans of chicken ( drained and flaked with fork)
2 c sheddred cheddar cheese
Blend (hand mixer) cream cheese, ranch dressing, hot sauce. Add chicken by folding it in the cream cheese mixture, use a spatula or wooden spoon. spary a 9x13 baking dish. Pour mixture into dish and spread evenly. Bake 350 for 15 minutes, remove, add the cheddar cheese. Place in oven. Bake 15-20 minutes until cheese has melted and the dip is bubling. Serve with tortillas. Enjoy : )
Buffalo Chicken Dip
2 8 oz. pkg. of cream cheese
1c ranch dressing
1/4-1/2 cup Lousiana Hot Sauce
2 10 oz. cans of chicken ( drained and flaked with fork)
2 c sheddred cheddar cheese
Blend (hand mixer) cream cheese, ranch dressing, hot sauce. Add chicken by folding it in the cream cheese mixture, use a spatula or wooden spoon. spary a 9x13 baking dish. Pour mixture into dish and spread evenly. Bake 350 for 15 minutes, remove, add the cheddar cheese. Place in oven. Bake 15-20 minutes until cheese has melted and the dip is bubling. Serve with tortillas. Enjoy : )
Posted on 9/11/09 at 8:28 pm to Oh Neaux
whole block of velveeta cut into small cubes
Pound of lean ground meat or hot sausage(cooked)
One can of rotel original (drain juice)
One can of rotel extra hot (juice and all)
One box of chopeed broccoli(thawed)
One can of cream of celery soup( do not mix with water or milk)
Throw it all in a crockpot on low, stir occasionally. Best with santitas corn chips.
Pound of lean ground meat or hot sausage(cooked)
One can of rotel original (drain juice)
One can of rotel extra hot (juice and all)
One box of chopeed broccoli(thawed)
One can of cream of celery soup( do not mix with water or milk)
Throw it all in a crockpot on low, stir occasionally. Best with santitas corn chips.
Posted on 9/11/09 at 8:30 pm to tennythetigah
quote:
tennythetigah
That makes me want to puke on spot.
Posted on 9/11/09 at 8:43 pm to CT
quote:
Copenhagen. In a can.
Grizzly here
Posted on 9/11/09 at 8:45 pm to Neauxla
In all honesty I go to several mexican restaurants across town on a friday and but their salsa and bean dip(if they have any)
Posted on 9/11/09 at 8:51 pm to Walt OReilly
quote:
Grizzly here
good man
Posted on 9/11/09 at 8:54 pm to LSUCreole
When I started it was under 2 bucks...now everyone has realized the greatness and cost me around 3
Posted on 9/11/09 at 8:56 pm to glassman
all I can say is try it. I usually make two crockpots full and it never last an entire game.
Posted on 9/11/09 at 9:03 pm to tennythetigah
quote:
DIP RECIPES for GAMEDAY!
all I can say is try it
I will try your avatar, but not any recipe that calls for cream of any soup.
Posted on 9/11/09 at 9:14 pm to Neauxla
4 ripe avocados
2 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
2 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Posted on 9/11/09 at 9:20 pm to Walt OReilly
quote:
When I started it was under 2 bucks...now everyone has realized the greatness and cost me around 3
I got tired of paying for skoal so I made the switch
Posted on 9/11/09 at 9:23 pm to LSUCreole
Crabmeat dip
1 pint of crabmeat
¼ stick of butter
2 egg yolks
3 cans of cream of mushroom soup
2 tablespoons of Lea & Perrains
¼ chopped green onions
3 cloves of Garlic chopped
1 tablespoon chopped Parsley
Dash of red pepper
Mix all ingredients well in a crock-pot or chaffing dish. If it’s a little watery add a little flour and water to thicken. Serve warm over Ritz crackers or sun chips.
1 pint of crabmeat
¼ stick of butter
2 egg yolks
3 cans of cream of mushroom soup
2 tablespoons of Lea & Perrains
¼ chopped green onions
3 cloves of Garlic chopped
1 tablespoon chopped Parsley
Dash of red pepper
Mix all ingredients well in a crock-pot or chaffing dish. If it’s a little watery add a little flour and water to thicken. Serve warm over Ritz crackers or sun chips.
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