The final in the trinity of dips that are our freind’s favourites. It’s gluten free, and I’ve never had to put it in a heated chaffing dish because it seems to go so quickly.
1 1/2 cup sour cream 16 oz. can refried beans 8 oz. cream cheese, softened 1 package taco seasoning 2 cups shredded cheddar cheese, separated 1/4 cup salsa (mild if you don’t like heat, hot if you do!)
Preheat oven to 400F.
In a large bowl, mix refried beans, sour cream, cream cheese, and 1 cup of shredded cheddar cheese in a bowl until thoroughly combined. Add taco seasoning and salsa. Mix again until combined.
Transfer to 8″ x 8″ baking dish that has been sprayed with non-stick cooking spray. Top with remaining shredded cheese and bake until browned and bubbly (about 25 minutes). You can top with diced scallions if you like (I didn’t because the other two dips I served were topped thusly).
Serve hot with your favourite type of tortilla chips (we enjoy both the Tostitos with a Hint of Jalapeno as well as Tostitos with a Hint of Lime).
This dip always goes over well (you can adjust the spiciness/heat by how much of the buffalo wing/hot sauce you choose to use) at parties. Pair with chips/pita wedges and a good chilled white wine. (Recipe doubled and modified from Dinner At The Zoo Food Blog). This recipe works great for those of us who prefer ranch instead of blue cheese.
3 cups cooked chicken shredded 16 ounces (2 blocks) cream cheese, softened 3/4 cup buffalo wing sauce or hot sauce such as Frankâ€™sÂ® (You can adjust this up, for more heat; down, for less) 1 package dry ranch dressing mix 1 cup sour cream 2 cups shredded cheddar cheese 6 green onions, diced cooking spray
Preheat oven to 425 degrees F. In a medium bowl, mix together the chicken, cream cheese, buffalo wing/hot sauce, ranch mix and sour cream, until combined. If using a mixer, be sure not to break up all the chicken, or you’ll have a paste for a dip. Coat an 12 inch skillet or chafing dish with cooking spray. Spread the chicken mixture into the skillet. Top with cheddar cheese. Bake for 20 minutes or until browned around the edges and cheese is melted. Sprinkle with diced green onions.
You can use rotisserie chicken, or bake off boneless, skinless chicken breasts (or thighs) and shred by hand.
The ultimate easy dip — served cold with corn chips, crackers, crostini or pita wedges. You can lighten up the calories by using reduced fat cream cheese and reduced fat sour cream, but don’t go for the fat-free. The texture will be way off and you probably won’t enjoy it.
1 8 ounce block cream cheese, softened 1 1/2 cups sour cream 1 cup shredded mild cheddar cheese (go for a thicker shred than the feather – it makes the dip have a better “mouth feel”) 1 packet powdered ranch dressing mix 8 slices bacon, crisply cooked and crumbled 5 or 6 sliced green onions Optional garnishes: additional cooked crumbled bacon, sliced green onions
Place the cream cheese in a medium bowl; beat with a mixer until completely smooth (1-2 minutes). Add the sour cream and beat for 1 more minute until thoroughly combined with the cream cheese. Stir in the cheese, ranch mix, bacon and green onions until well combined. Serve chilled, topped with additional bacon and green onions if desired.