Any good dip recipes out there?

Go to Sams and get two frenched lamb rack. Friday night open up and trim up a little then drizzle with olive oil and crush rosemary and thyme, kosher salt and pepper on them or buy a good pesto and smear over them; toss into ziploc bag with no air. Put in fridge.

Game day put over medium hot coals and baste with leftover marinade turning frequently until medium rare. Use your finger to tell doneness. Pull off pit and let rest covered for 8 minutes. Cut between chops and serve.

See Gris Gris' crash hot potato thread for a side to go with them. Also I keep a jar of plain applesauce which goes good with them.

I serve them as an appetizer. About 20 bucks a rack. Worth it.

I didn't see dip. I thought you just wanted something different to cook.

Dip....Kleinpeter French Onion with Ruffles. They have ridges.

my mom has a recipe for a GREAT buffalo chicken dip...it's outstanding. but, unfortunately, i don't know the recipe...i'm sure it could be found using google, though. hold on, i'll try.



Found it: LINK



it's awesome

I make a buffalo chicken dip for tailgating and various parties and it is always a hit and super easy. Here is the recipe:
About 1 lb. of boiled chicken breasts shredded
2 blocks of cream cheese softened
12 oz. bottle of Texas Pete (i have tried other hot sauces but texas pete's works the best with this recipe)
16 oz. bottle of blue cheese or ranch dressing (i use blue cheese)
2 cups of shredded cheddar cheese

Put the shredded chicken in the bottm of a casserole dish and pour the whole bottle of texas pete's over it. Mix the dressing and cream cheese together well and pour this over the chicken and hot sauce.
Bake in the oven for 25 min. at 425 deg.
After 25 min. put shredded cheese on top and bake for another 10 min.

Find a jar of candied jalapeno's. I get mine from a steakhouse in San Antonio and the only place I've seen them here is Ronnie's on Florida.

Take a package or two of cream cheese and sit out to soften. When soft add into bowl then add jar of candied jalapeno's and mix. Mix with electric mixer if you can to incorporate air. Transfer to serving bowl and mold or tupperware if tailgating and refrigerate to allow it to harden.

Serve with Carr's water crackers.

props to Gugs for the buffalo chicken dip recipe!

I used a variation that someone else posted on that linked site. I just boiled and shredded chicken instead of using the canned chicken. I layered the cream cheese/ranch on the bottom of a casserole dish, mixed the shredded chicken with Texas Pete Buffalo style sauce, and put the cheddar on top.

Very similar to lsukitty's recipe, but I layered things differently and used some different cook times. It came out awesome!! And I love mixing up using celery and crackers with it.

I am soooo going to try this one soon....I love me some Buffalo Wings and stuff like that!!

I like to brown chorizo sausage,onions, and chopped jalapeno peppers. drain, add a can of green chilis, reried beans, extra hot rotel(2cans),big block of velvetta cheese, and 1 cup of shredded pepperjack cheese. put in crock pot that morning, start drinking beer watching gameday, time the first game comes on it's ready! serve with frito's scoops.enjoy.

Louisiana Shrimp Dip

* 1 pound boiled shrimp, peeled & ground
* 2 pkgs cream cheese
* 3 shallots (green onions), minced fine
* lemon juice
* mayonnaise
* Lea & Perrins
* Tabasco


If you use a food processor, hit the pulse button a few times until the shrimp are in corn-sized chunks ... then save half of those and process the other half til finely ground. You can also just chop the shrimp on a cutting board if youre handy with a chef's knife. Use a few squirts of lemon juice in a big bowl with the cream cheese to soften and mash it smooth, then add the minced shallots and all the shrimp and combine thoroughly. Now add mayonnaise until you get the consistency you like, more mayo makes a creamier dip, less mayo means chunkier. About a half-cup of mayo would be a good starting point. Add a few good dashes of Lea & Perrins and a half-dozen squirts of Tabasco (less if you need to). Blend well and refrigerate, covered, for 24 hours (or at least overnight). Before serving, let sit at room temperature for 30 minutes. The finely ground shrimp gives it a dense flavor & the 24-hr wait is key. Also letting it sit out instead of serving it ice-cold makes the flavor much better. Just double or triple the recipe for bigger crowds (it also freezes well). This is old-school dip and is a lot like the famous shrimp dip that used to be served in Broussard Hall to the football team back in the day. It's killer.

carmalize 1 large yellow onion
1 cup mayo
1 block cream cheese
1/2 tsp-1 tsp cayenne pepper
salt, pepper

I read through that whole thing licking my lips wondering how you were going to make dip out of the lamb drippings or leftovers or something