Dip. As in the kind you eat, not the kind you chew.
I’m linking up with Boomama today for DipTacular 2011. It’s football season, baby, and even though I loathe the sport itself, I’m still a SEC girl at heart. Go Gamecocks! Football season means tailgating, and no tailgating party is complete without some sort of dip.
So here are a few of my favorite dips….
Kim's Caramel Apple Dip
This recipe came from my college BFF, Kim. I shared it with my co-worker, and she now makes it for every family gathering. It’s that easy, and it is that good.
1 8 oz package of cream cheese, softened but not melted
1 tub of caramel dip (Kim recommends Marzetti's)
1 bag of Heath toffee bits
Spread the softened cream cheese in the bottom of a pie dish. Stir the caramel sauce and pour on top of the cream cheese. Top with a layer of Heath toffee bits. Serve with sliced apples.
Cheesy Meaty Dip
Everyone has eaten this dip at one time or another, I’m sure. It’s a classic but man it is good!
- One large block of Velveeta
- 1-2 cans of Rotel tomatoes – use hot if you like spice!
- 1 can of diced chilies
- One pound of cooked sausage – I use spicy for a little extra heat. You can also use ground turkey or hamburger meat.
- One onion, diced
Cook sausage and onion and drain. Use a knife to cut Velveeta into small blocks. Add all ingredients to the crock pot and cook on low heat until combined. Stir often as this will burn if left alone too long.
I know this sounds a little questionable, but I promise it is delicious. I made it for Cooper’s birthday, and my guests ate it up.
- 1/2 lb sliced pepperoni (I buy the chunks of pepperoni)
- 2 8oz blocks cream cheese, softened
- 2 cans condensed Cream of Celery Soup
- Cheddar cheese, shredded
Stir first three ingredients together. Add a heaping handful of cheddar cheese to the mixture and spread in a pie pan. Top with more cheddar cheese. Bake at 350 degrees for 30 minutes. Served with hunks of bread or nacho chips.
Buffalo Chicken Dip
This. is. life. changing. I’m so serious. I gobble this up like it has no calories… which it totally doesn’t. In my dreams, at least.
- 8 ounce package of cream cheese, softened
- 1/4 cup ranch salad dressing
- 1/4 cup blue cheese salad dressing
- 1/2 cup buffalo sauce (Frank’s Red Hot is what I use)
- 1/2 cup crumbled blue cheese
- 2 cups shredded chicken (I use a rotisserie chicken to make my life easier)
Stir together the ingredients above. Top with some extra cheddar cheese if you so choose. Bake at 350 degrees for 30 minutes. Serve with nacho chips – I love this with Tostitos Lime chips! Yum!
What are your favorite dips? Please share your recipes!
Happy Wednesday! xoxo, Andrea