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lovemykids Multiple Dip Recipes

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  • lovemykids Multiple Dip Recipes

    lovemykids Posted March 09, 2006 06:52 PM
    These are courtesy of nikibone.com

    Football Party Dip

    1 pound Bob Evans Zesty Hot Roll Sausage
    16 ounce can baked beans
    1 cup (8 ounces) Bob Evans Barbecue Sauce
    1 /34 cup fresh tomatoes, diced*
    1 1/2 cup celery, diced
    1 1/4 cup onion, diced
    1 1/4 teaspoon garlic powder
    3 to 4 dashes hot sauce to taste
    salt and pepper to taste
    Garnish Options:
    3/4 to 1 cup shredded cheddar cheese
    1/3 cup sour cream
    1 large bag tortilla chips
    1/4 cup green onion, diced

    In a large skillet or soup pot, begin to brown and crumble sausage over medium high heat. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes and seasoning to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Makes 6 to 8 servings. Refrigerate leftovers. *Drain excess liquid from tomatoes for thicker dip.

    Cheddar Onion Dip

    1 1.5 ounce envelope dry onion soup mix
    2 cups sour cream
    3/4 cup shredded cheddar cheese
    3 tablespoons chopped pimento
    1/4 teaspoon Tabasco sauce

    In medium bowl, blend soup mix, sour cream and then add the remaining ingredients; mixing well. Cover and refrigerate 2 hours. Serve with chips or vegetable crudités.

    Mexicali Chicken Dip

    4 boneless chicken breasts, cooked and shredded
    1 tablespoon vegetable oil
    2 carrots, thinly sliced
    2 celery stalks, minced
    1 medium onion, minced
    1 tablespoon chopped parsley
    15 ounce can black beans, drained
    1/2 7 ounce jar green chili salsa
    1/2 bunch green onions, sliced
    1 can black olives, sliced
    1.5 ounces cream cheese
    1/4 pound Cheddar cheese, grated
    1/4 pound Monterey Jack cheese, grated
    tortilla chips

    Preheat oven to 350F. Heat oil in a saucepan and saute carrots, celery and onion until tender. Place shredded chicken in a 2 quart casserole. Top with sauteed vegetables and sprinkle with chopped parsley. In a mixing bowl, combine black beans, salsa, green onions, cream cheese and olives. Pour over the chicken. Sprinkle with grated cheeses and bake for 20 to 30 minutes. Use tortilla chips for dipping. Also good without the chicken.

    Arizona Wrap

    1 6 ounce container avocado dip
    3 ounces cream cheese
    6 8 inch tortillas
    8 ounces cooked roast beef
    leaf lettuce
    1 cup grated Monterey Jack cheese
    alfalfa sprouts
    red onion slices for garnish

    Combine dip and cream cheese. Spread each tortilla within 1/2 inch of edge of tortilla. Arrange meat, lettuce, cheese and sprouts on top. Wrap tortilla. Serve with red onions on side. Makes 6 sandwiches.


    Spicy Cheese Dip

    1/4 cup cream cheese, cubed
    1 cup cheddar cheese
    4 tablespoons hot sauce
    1 tablespoon minced jalapeno peppers

    Mix together in sauce pan cream cheese and cheddar cheese. Stir in hot sauce and jalapeno's. Serve warm with pretzels, chips or veggies.


    Spicy Hot Stuffed Poblano Peppers

    6 poblano peppers
    1 1/2 cups diced chorizo
    2 tablespoons olive oil
    1/2 cup diced onions
    2 cloves garlic, finely minced
    2 tomatoes, diced
    4 canned chipotle chiles in adobo sauce, diced
    1 teaspoon cumin
    1/2 teaspoon oregano
    1 cup each of cooked rice, salsa and chicken broth
    1/3 cup grated Asiago cheese

    Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.
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