Buffalo Chicken Dip
(Deb/
DCB119@aol.com from her friend Bonnie)
4 boneless chicken breasts, boiled & shredded
12 ounces Franks Red Hot Sauce
Mix in a 13x9 baking dish.
2- 8 ounce packages cream cheese
16 ounces ranch dressing
1 cup chopped celery
Mix and heat in saucepan till smooth. Pour over chicken mixture.
Top with 1 block Monteray Jack cheese, shredded
Bake 375ºF for 45 minutes. Let sit 10-15 minutes before serving. Serve with nachos, fritos, celery or carrot sticks.
Hot Spinach Dip
(Sheryl/
Artsymom22grls@aol.com)
1 pkg. (10 oz) Frozen chopped spinach, thawed and drained
1 pkg. (8oz) Cream cheese, softened
1/2 c. Sour cream
2/3 c. Mayo
1 can Water chestnuts, chopped
1/4 c. Onion, minced
1/4 c. Red pepper, chopped
2 Cloves of garlic, minced
1 tsp. Dried dill
Salt and pepper to taste
1 1/4 c. finely shredded cheddar cheese
Mix all ingredients together except for the cheddar cheese. Place in a small crock pot and cook until hot (2 hours) stirring occasionally. Just before serving, mix in 1 cup of cheddar cheese. Top with remaining cheese and serve.
Hot Crab Dip
(Tracy/
Tracybill@aol.com)
2 - 8 oz packages of cream cheese
8 oz sour cream
4 TBS mayo
juice of half a lemon (Or equivalent)
6 shakes of Worcestershire sauce - (6 to 8 )
3 shakes of garlic powder - (3 to 6)
1 tsp dry mustard
3 shakes of Old Bay seafood seasoning - (3 to 6)
1 lb crab meat
1 cup shredded sharp cheddar cheese (divided into half cups)
Blend cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce, garlic powder, dry mustard and Old Bay with mixer.
Fold in crab meat and 1/2 cup of shredded cheddar cheese
Pour into a casserole dish and top with the other 1/2 cup of shredded cheddar.
Bake at 350ºF for 30 minutes.
Onion Dip From Scratch
(Alton Brown/
Good Eats)
2 TBS olive oil
1 1/2 cups diced onions
1/4 tsp kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp ground white pepper
1/2 tsp kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
Out Of Denmark Spinach Dip
1 (8-ounce) package cream cheese
1/4 cup heavy cream
1/4 cup milk
Salt and white pepper, to taste
Fresh-grated nutmeg, to taste
1/2 cup grated parmesan cheese
1-1/2 (4-ounce) packages blue cheese
1 shallot, chopped
2 cloves garlic, chopped
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
In a saucepan, combine the cream cheese, heavy cream, milk, salt, pepper and nutmeg. Bring to a simmer over low heat, stirring, until cheese melts; be careful not to let burn. Fold in parmesan and blue cheeses. (It can be made up to this point a day ahead, cooled, covered and refrigerated.)
Just before serving, add the shallots, garlic and spinach. Place mixture in 1 ramekin (at least 2-1/4 cups) or 3 (6-ounce) ramekins. Place large ramekin in microwave on high power 2 minutes; microwave small ramekins about 1 minute (mixture should be at least 180 degrees but not steaming hot). Makes 2 cups.
Per (1-tablespoon) serving: 53 calories, 80 percent calories from fat, 2 grams protein, .76 gram carbohydrates, .14 gram total fiber, 5 grams total fat, 14 milligrams cholesterol, 104 milligrams sodium.
Out of Denmark is a restaurant in south Florida.
Classic Cheese Fondue
Contributor:
HockyMom79@aol.com
Source:
Disney's Family Cookbook
1/2 pound Gruyere cheese, grated
1/2 pound Emmentaler cheese, grated
2 tablespoons cornstarch
1 garlic clove, cut in half
1 cup dry white wine
2 tablespoons kirsch
salt and pepper, to taste
1/8 teaspoon nutmeg
crusty French bread, cut into 1-inch cubes
nice size pieces of cooked vegetables (broccoli, pearl onions, potatoes, carrots)
Toss the cheeses with the cornstarch and set aside. Rub a saucepan with the garlic, pour in the wine or milk, and heat over low heat until it just simmers. Add the cheese gradually and stir constantly until melted. Add the kirsch, if using, and the seasonings. Stir until mixture is blended and smooth. Keep warm but do not boil. When you are ready to serve, transfer mixture to a fondue pot. Serves 6
Notes: This can look like its too thick but you need to test it with the bread. If you get a good coating of cheese leave it alone. But if it's too hard to swirl the chunk of bread through then add a little more liquid. Also, when the bread is cut into chunks try to leave a little crust on each piece. The crust helps it stay on the fork.
And the old standby...
Nachos
1 block Velveeta
1 jar of salsa
Cube the Velveeta. Place in a double boiler over simmering water. Pour salsa over cubes. Constantly stir as cubes melt to incorporate salsa.
Serve with tortilla chips.