Super Bowl Chip Dip?
- Thread starter clonehenge
- Start date
This is my favorite....could eat it all day.
Pickle Wrap Dip (tastes like Pickle Wraps!)
--1 package cream cheese
--1 container sour cream
--as many dill pickles as your heart desires
--as much meat as your heart desires (I dont know how to word this any better), can use ham, corned beef, pepperoni, sausage, whatever.
Chop the meat and pickles. Soften cream cheese. Mix the pickles, meat, and cream cheese together. Add sour cream until creamy enough to use as a dip. If you love pickle wraps...you'll love this. Maybe not the greatest on flavored chips, but outstanding on tostitos, potato chips, etc.
Pickle Wrap Dip (tastes like Pickle Wraps!)
--1 package cream cheese
--1 container sour cream
--as many dill pickles as your heart desires
--as much meat as your heart desires (I dont know how to word this any better), can use ham, corned beef, pepperoni, sausage, whatever.
Chop the meat and pickles. Soften cream cheese. Mix the pickles, meat, and cream cheese together. Add sour cream until creamy enough to use as a dip. If you love pickle wraps...you'll love this. Maybe not the greatest on flavored chips, but outstanding on tostitos, potato chips, etc.
This is another good one....
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) package ranch dressing mix
- 2 cups shredded Cheddar cheese
- 1/3 cup beer
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
I've never tried it with sausage, but the velveeta and rotel is awesome. I'll try adding sausage next time.
Sounds interesting. Do you recall what size package of cream cheese and shredded cheese?
2 8oz blocks of cream cheese and then 1 bag of the shredded cheddar, not sure of the size but it is not the bigger bags.
2 cans corn
2 cans cream corn
2 cups macaroni
2 sticks of butter
1 block of velveeta
throw it all in a crock pot with the lid for approx 2 hrs. crack the lid to let it thicken. get some thick, plain chips and you are set. don't forget your cholesteral meds after.
2 cans cream corn
2 cups macaroni
2 sticks of butter
1 block of velveeta
throw it all in a crock pot with the lid for approx 2 hrs. crack the lid to let it thicken. get some thick, plain chips and you are set. don't forget your cholesteral meds after.
- Mar 27, 2006
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I'm still curious about this canned chicken. Are you talking like canned like tuna? Or is there something else I am not seeing?
Are you having a Jessica Simpson moment "chicken of the sea"? The canned chicken is right next to the tuna. I didn't know it existed until I met my wife.
White salsa everywhere I take it people love it and its easy!
160z montery Jack cheese shredded
1 tomato chopped up small
2-3 green onions chopped small
jalp.peppers (canned to taste)
blk olives chopped small
1 envelope of Italian dressing (dry)
only use 1/2 the oil it calls for .
I use the good seasons do put the vinegar and water in it calls for too!stir up and put it in frig for a few hrs.(i do it night before )
160z montery Jack cheese shredded
1 tomato chopped up small
2-3 green onions chopped small
jalp.peppers (canned to taste)
blk olives chopped small
1 envelope of Italian dressing (dry)
only use 1/2 the oil it calls for .
I use the good seasons do put the vinegar and water in it calls for too!stir up and put it in frig for a few hrs.(i do it night before )
On a somewhat related note, for those that have been to La Fuente in Ames, or really any Mexican restaurant, what is that cheese dip they serve? The white cheese, I love that stuff.
Here's 2 of mine:
Nacho-Dip
1 can refried beans
1 jar (reg size/not mega) favorite salsa (mild for you weenies out there)
1 block/box velveeta cheese
1 to 1 1/2 lbs. ground beef
Brown meat, put all in crock pot on low. Mix regularly. Good with Tostitos (rounds or scoops) and Fritos (usually scoops).
Chicken-jalapeno dip
2 packages cream cheese
1 jar pickled jalapenos
1 can cream of celery or cream of chicken soup
2 large cans of white chicken (Swanson or Tyson, usually)
Drain water from cans of chicken. Put all in a crock pot on low. I dice the jalapenos finely before putting in, typically only using about a third of the jar. My wife does not like anything remotely spicy, but she will eat it with this amount in it. I've also used fresh jalapenos, and these will really heat it up, but typically I'm time constrained, so I go with those in the jar. Adjust the ingredients for how creamy or how much chicken you want. Sometimes I use 2 cans of soup, 3 chicken, and 2 or 3 packages of cream cheese. The soup is yellow in color, but after mixing with the cream cheese, it becomes a 'white' dip. I use a fork to break up the chicken into finer pieces. This is good with scoop type chips and some crackers, too. Mix regularly as well.
Nacho-Dip
1 can refried beans
1 jar (reg size/not mega) favorite salsa (mild for you weenies out there)
1 block/box velveeta cheese
1 to 1 1/2 lbs. ground beef
Brown meat, put all in crock pot on low. Mix regularly. Good with Tostitos (rounds or scoops) and Fritos (usually scoops).
Chicken-jalapeno dip
2 packages cream cheese
1 jar pickled jalapenos
1 can cream of celery or cream of chicken soup
2 large cans of white chicken (Swanson or Tyson, usually)
Drain water from cans of chicken. Put all in a crock pot on low. I dice the jalapenos finely before putting in, typically only using about a third of the jar. My wife does not like anything remotely spicy, but she will eat it with this amount in it. I've also used fresh jalapenos, and these will really heat it up, but typically I'm time constrained, so I go with those in the jar. Adjust the ingredients for how creamy or how much chicken you want. Sometimes I use 2 cans of soup, 3 chicken, and 2 or 3 packages of cream cheese. The soup is yellow in color, but after mixing with the cream cheese, it becomes a 'white' dip. I use a fork to break up the chicken into finer pieces. This is good with scoop type chips and some crackers, too. Mix regularly as well.
- Mar 27, 2006
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the queso fundido?
I believe the cheese they use is called Chihuahua cheese.
Don't worry. It's made from cow's milk. It just originated in the Chihuahua part of Mexico.
It could be Queso Oaxaca, a very smooth mexican cheese that melts very evenly... Most Mexican Restraunts use it for everything...