DIGGIN' ON DIPS

DIPS, DIPS and more DIPS. Who doesn't love dips? Summer, Fall, Winter...dips are fun, yummy, addicting and easy to tote to get-togethers all year. In the Summer, I like a lighter, often chilled dip. Here are 5 of my favorite Dip recipes and ones that I make in the summer.

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Garay Treasures // Thursday Favorite Things Blog Hop
// Food Porn Thursdays //Oh Hey Friday
// Fun Summer Finds

1. BEER CHEESE PRETZEL DIP

Ingredients:

2 8-ounce blocks of reduced fat cream cheese, softened 

1 package of dry ranch dressing

1/2 cup of beer

2 cups shredded cheddar cheese

Directions:

1. Stir together cream cheese and ranch dressing.
2. Add beer, and incorporate into cheese mixture.
3. Once well mixed, fold in shredded cheddar cheese.

2. FRUIT SALSA with CINNAMON CHIPS

Fruit Salsa

1 carton strawberries, chopped

1 carton raspberries, chopped

2 kiwi, chopped

2 golden delicious apples, chopped

3 T fruit preserves (I used strawberry)

1 T raw sugar

Add your chopped fruit to a large mixing bowl. Stir in fruit preserves & raw sugar. Store in an airtight container in the fridge. Best when made and served the same day before fruit becomes runny.

Baked Cinnamon Chips

1 package tortillas or pitas

Coconut oil or butter, melted

Cinnamon sugar

Preheat oven to 350 degrees. Use a pizza cutter to slice your tortillas/pitas into whatever size chips you want. Lay your chips out on a baking sheet. Use a pastry brush to coat the top of each chip with melted coconut oil or butter. Sprinkle cinnamon sugar over each chip. Bake 8-10 minutes or until edges begin to brown and chips are crispy. Allow to cool completely before serving with salsa.

3.SEVEN LAYER DIP

Ingredients:

1 can (16 oz) refried beans

1 package (1 oz) taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) chopped green chiles

1 cup Thick 'n Chunky salsa (any variety)

2 cups shredded lettuce (optional)

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)

1 medium tomato, diced (3/4 cup)

Tortilla chips of choice

Directions:

1. In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

2. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.

3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

 4. S'MORES DIP

 

Ingredients:

1 Tablespoon butter

1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo. You could also use chopped Reese Cups)

15 jumbo marshmallows, halved

Graham cracker squares or Graham sticks

Directions:

Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450°F with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides. Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks...but be careful, because the dip (and the skillet) will be very hot!

5. SOUR CREAM CHIP DIP

Ingredients:

1 16oz carton sour cream

1 envelope of dry onion soup mix

1/2 Tablespoon Worcestershire Sauce

3 strips cooked and crumbled bacon or a handful of real bacon bits 

Ridges Potato Chips

Directions:

1. Stir together sour cream and soup mix.
2. Add Worcestershire sauce, and blend well.
3. Sprinkle crumbled bacon on top and chill at least one hour and serve with potato chips!

Now grab a chip and DIP!

I'll do another post come Fall with some warm and satisfying dips for cooler weather.

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xoxo

"Food is our common ground, a universal experience."

~James Beard