2 (15 1/2 oz.) cans pink salmon, drained well 16 oz. cream cheese, softened 2 tbsp. lemon juice 4 tbsp. green onion, finely chopped 2 tbsp. horseradish (more or less to taste) 1 tbsp. dried dill weed (additional to dust over top) 2 tsp. liquid smoke
Drain salmon very well. Remove bones and skin. Using a hand mixer on low, combine all ingredients until well blended. Place in serving bowl and dust with additional dill weed. Cover and refrigerate until ready to serve. Remove from refrigerator and allow to sit at room temperature about 5 minutes before serving to ease spreading.
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 Frank’s® (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.
More recipes coming soon — I’ve discovered three dips that are beyond wonderful.
(Original recipe courtesy of Kraft Foods)
48 (about 1/2 of 32-oz. pkg.) frozen tater tots 3/4 cup shredded Cheddar Cheese 1/2 cup Sour Cream 4 slices bacon, cooked, crumbled 2 green onions, sliced
Heat oven to 450ºF.
Place 2 tater tots in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press tots in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients. Makes 24 appetizers
