What YUMMY Dips OR Recipes Are You Making For SUPER BOWL SUNDAY ??

Answer 1

dont forget about all the girlfriends of the guys at the party! here is a really yummy fruit dip: just mix strawberry cream cheese with marshmellow puff.. its really good with apples, strawberries and grapes!

Answer 2

Hot Wing Dip! It will be a hit!!!!
In a large pan combine :
Two cans of canned chicken (4 oz size)
1 pack Hidden Valley Ranch Seasoning
1/4 pound cream cheese
1/2 bottle hot sauce (preferebly Susie's Hot, or something else with Carribean flavor)
Place pan in oven at 375 for 20 min.
Pull pan stir, cover with favorite shreaded cheese, place back in oven to melt cheese

Serve warm with Fritos!

Answer 3

Bird breast (as a rule i get a roasted fowl a decide on it off 2 (8 ounce) programs cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce, similar to Franks® purple sizzling® 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and reduce into four inch pieces 1 (8 ounce) box fowl-flavored crackers directions warmth chicken and hot sauce in a skillet over medium heat, except heated by way of. Stir in cream cheese and ranch dressing. Cook dinner, stirring unless well blended and heat. Mix in half of the shredded cheese, and switch the mixture to a slow cooker. Sprinkle the rest cheese excessive, cover, and prepare dinner on Low environment until sizzling and bubbly. Serve with celery sticks and tortillas chips

Answer 4

This one's good!

* 2 (8 ounce) packages cream cheese, softened
* 1 (1 ounce) package ranch dressing mix
* 2 cups shredded Cheddar cheese
* 1/3 cup beer

1. 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.

Answer 5

We call this KILLER DIP, because when we make it, everyone loves it and there is never any left.....1 jar of salsa...of your choice and a block of velveeta cheese and 1-2 cans of baby shrimp and 1 bag of tortilla chips....in a microwavable bowl put salsa in and chucks of velveeta cheese, cover and microwave until cheese melts....drain the shimp and add to dip....I put mine in a little crock pot to serve it warm...but it is great cold too...serve with tortilla chips!

Answer 6

I'm making homemade salsa but with habanero peppers, a guac football field, homemade wings, mini dogs in blankets, a chili dip and for treats mini footballs made of coco krispies.

Answer 7

i mix regular spicy queso from the jar w/chili (no beans) and i put some tortilla chips in the oven for 7 min and then i eat what i call new orleans-mexican dip LOL

try it ..... its yummiii

Answer 8

Bruchetta - Chopped tomatoes, garlic, and fresh basil, with olive oil and salt to taste. Served on fresh bread. Yummm!

Answer 9

I'm making guacamole

Answer 10

GUACAMOLE CHAMACUERO
MAKES ABOUT 3 CUPS

* 2 heaped tablespoons finely chopped white (or red) onions
* 2 to 3 serrano chiles, finely chopped
* Salt to taste
* 2 cups roughly crushed avocado pulp
* 3/4 cup peeled and finely diced Bartlett pears
* 1/2 cup halved seedless red grapes
* 1 1/2 tablespoons fresh lime juice
* 1/3 cup pomegranate seeds

Crush the onion, chiles and salt together to create a paste. Stir in the avocado pulp, pears, grapes, lime juice and half the pomegranate seeds. Mix well. Sprinkle the surface with remaining pomegranate seeds and serve at room temperature with chips.



GRAPEFRUIT-ORANGE SALSA
photo
ZoomPaul Joseph Brown / P-I
Grapefruit-Orange Salsa gets its spice from cilantro, serrano chiles and red onion.

MAKES ABOUT 3 CUPS

* 3 large oranges, peeled and sectioned
* 2 large Ruby Red grapefruits, peeled and sectioned
* 1/3 cup coarsely chopped fresh cilantro
* 1 to 2 serrano chiles, minced (optional)
* 1/2 small red onion, chopped
* Extra-virgin olive oil to taste
* Balsamic or red wine vinegar to taste
* Salt to taste

Combine all ingredients except the oil, vinegar and salt. Mix gently. Add the oil, vinegar and salt 5 minutes before serving.

Adapted from "Salsas and Tacos"


CILANTRO MINT DIP
MAKES ABOUT 2 1/2 CUPS

* 1 cup plain yogurt
* 3 tablespoons chopped green onions
* 1 teaspoon chopped fresh ginger
* 2 jalapeño chiles, seeded and finely chopped
* 1/2 cup packed fresh mint leaves
* 1 1/2 cups packed fresh cilantro leaves
* 1/2 cup peeled, seeded and chopped cucumber
* Salt and pepper to taste

Combine all ingredients into a blender or food processor and puree. Taste and add more salt and pepper as needed.



ROASTED TOMATO DIP
MAKES ABOUT 2 CUPS

* 6 Roma tomatoes
* 2 cloves garlic, minced
* 4 salt-cured anchovies, minced
* 1/2 cup extra-virgin olive oil, plus more for the tomatoes
* 1/2 bunch fresh marjoram, chopped
* Salt and pepper to taste

Preheat oven to 300 degrees.

Slice tomatoes in half and place on a sheet pan lined with foil. Drizzle some olive oil on the tomato halves. Sprinkle with salt and pepper. Roast in oven about 1 hour until the edges of the tomatoes brown and caramelize.

Let cool to room temperature. Chop the tomatoes and combine with garlic, anchovies, 1/2 cup olive oil, marjoram, and salt and pepper to taste. Let sit for at least 2 hours to let the flavors meld.

Recipe from Jason McClure of Sazerac Restaurant


GARLIC GODDESS DIP
MAKES 1 1/4 CUPS

* 2 large garlic cloves, minced (1 firmly packed tablespoon)
* 1/2 cup coarsely chopped flat-leaf parsley
* 1 tablespoon minced fresh tarragon
* 2 tablespoons fresh lemon juice
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* Salt and black pepper, to taste

In a mini-prep processor, combine the garlic, parsley and tarragon, and process until finely minced. Add the lemon juice and process until blended. Transfer to a bowl and stir in the mayonnaise and sour cream. Season with salt and pepper.

Serve with vegetables -- such as bell peppers, broccoli florets, carrot and celery strips, cucumber slices, or pea pods -- or assorted chips and crackers.

Seven Layer Taco Dip

* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 small head iceberg lettuce, shredded
* 1 (6 ounce) can sliced black olives, drained
* 1-3/4 cups and 3 tablespoons shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


Artichoke & Spinach Dip Restaurant Style
INGREDIENTS

* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Servings Per Recipe: 12