Help me blow them away??

Question

I want to make a hot dip for a super bowl party. It has to knock their socks off. Any ideas?

Answer 1

Ingredients:

8 oz. wing sauce
12 oz. cream cheese
8 oz. ranch dressing
20 oz. shredded chicken
2-3 cups shredded cheddar cheese (to taste)
Mix:
8 oz. wing sauce
12 oz. cream cheese
8 oz. ranch dressing
20 oz. shredded chicken
2-3 cups shredded cheddar cheese
Bake in casserole dish at about 350 degrees until everything melts together

Serve with crackers to dip

Answer 2

Buffalo Chicken Dip is the BEST everyone goes crazy over this at my house!
Buffalo Chicken Dip

4 boneless skinless chicken breast halves, boiled and shredded

1 12 ounce bottle hot sauce (I use franks Red Hot)

2 8 ounce packages of cream cheese

1 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces Monterey Jack cheese or Cheddar Cheese, grated

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.

Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.

Serve hot or warm with Doritos "Scoops" (you need a sturdy chip for this!) or celery sticks.

Answer 3

Chili Dip

This recipe came from the label on a can of commercially prepared chili. I'm not sure which brand it was, but the recipe stuck and we've been making this hot dip for years!

8 ounces cream cheese, softened
1 1/2 cups chili (canned or homemade)
1 cup salsa (prepared or homemade)
1 cup shredded cheese - sharp cheddar, pepper jack, monterry jack, or a combination
Preheat oven to 350 degrees fahrenheit.

In a 9-inch square or round baking dish, spread the cream cheese evenly to cover the entire bottom of the dish. Spread the chili over the cream cheese, and pour the salsa over the chili. Sprinkle the top with shredded cheese.

Bake in the preheated oven for about 15-20 minutes, or until dip is heated through and cheese is bubbly. Serve hot with tortilla chips.

Makes 10-12 servings.

Hot Artichoke Dip

1 can (14 ounce) artichoke hearts, drained
1 cup mayonnaise
1 cup freshly grated parmesan cheese
2 cloves garlic (or to taste), minced
1 tablespoon fresh lemon juice
1/2 teaspoon Tabasco sauce, or other red pepper sauce (optional)
Preheat oven to 350 degrees fahrenheit.

Coursely chop the artichoke hearts, and combine with all other ingredients. Stir to mix well. Spoon mixture into a 9-inch pie plate.

Bake in preheated oven for about 20 minutes, until lightly browned. Serve with assorted crackers, bread, or other dippers.

Makes about 12 servings.

Hot Bacon and Cheese Dip

1 1/2 cups cottage cheese
1 cup sharp cheddar cheese
1/2 cup freshly grated parmesan cheese
12 slices bacon, cooked and crumbled
4 green onions, including green parts, thinly sliced
Preheat oven to 350 degrees fahrenheit.

In a large mixing bowl, combine all ingredients and mix until well blended. Spread into a 9-inch pie plate or casserole dish.

Bake in the preheated oven for about 25 minutes, until heated through and bubbly. Remove from oven and let stand for 5 minutes before serving. Serve with assorted crackers, bread, chips, veggies, or pretzels for dipping.

Makes about 12-14 servings.

Answer 4

KILLER CHEESE DIP
A hot spicy party cheese dip...makes 18 oz of dip

Ingredients
11 oz cheese soup (one can of condensed canned cheese soup).
4 oz chopped green chilies (I use Old El Paso canned chilies)
1 medium yellow onion, chopped
1 Tbsp crushed red pepper
2 Tbsp chili powder
1 Tbsp cumin
1 garlic clove, crushed.
1/4 tsp hot sauce (Tabasco sauce or hot pepper sauce)
8 oz sour cream

Mix together all ingredients except the sour cream; heat to boiling at low heat. When blended, correct seasoning (usually needs more cumin and garlic.) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip.

This recipe may be doubled, quadruped or even sextupled without problem. Go easy on the red pepper if your guests don't like hot food.

Answer 5

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup torn lettuce
8 slices bacon, cokoed crisp and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups shredded cheddar cheese
PREPARATION:
Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.


Beer Cheese Spread

Ingredients

¾ lb. Shredded Cheddar cheese
3 oz. Cream cheese
2 Tbs. butter
1/3 cup beer
2 tsp. dry mustard
¼ cup fresh parsley


Instructions:
Beat cheddar cheese, cream cheese and butter in food processor or mixer until smooth.
Gradually add beer and mustard.
Refrigerate about 2 hours, until firm enough to shape.
Roll into a ball and place in a bowl.
Cover and refrigerate until ready to serve.
Chop parsley very fine and roll cheese ball in parsley.

Serving Suggestions & Notes:
Serve with crackers or French bread.

Answer 6

Here...only three ingredients, and people go nuts for it.

Hormel Chili Cheese Dip

1 pkg philly cream cheese
1 can hormel chili
1 pkge cheddar cheese

Empty cream cheese into a bowl and microwave 1 minutes. (makes it easy to stir).

Spread cream cheese in shallow casserole dish. Then spread chili over that. Then the cheddar cheese.

Microwave for 7 minutes, or cook in over for 30 minutes.

Serve with nacho chips..

Enjoy!

Answer 7

get a habanaro