Dips play a huge part in my life since easy is my middle name (easy as in shortcuts for cooking! get your mind out of the gutter) and I want to share with you some recipes that I hope will become a part of your life as well. Yes, I take this seriously.
Aunt Patty’s Spinach Dip
2 8-oz packages of room temp cream cheese or neufchatel (whatever you want)
2 10-oz packages of frozen spinach thawed and dried with paper towels
12 oz shredded monterey jack
1 can diced tomatos (drained)
1 can diced green chiles
1 diced jalapeno, seeded (OPTIONAL)
salt to taste
pepper to taste
1 loaf of bread hollowed out to form a bowl with EXTRA bread chunks for dipping (also awesome served with tortilla chips or pita chips). My aunt used to serve them with her own homemade lemon pepper tortilla chips. To die for.
Mix all ingredients together and bake at 350F for 40 min or until bubbly and slightly brown on edges. Very important to bake it long enough. Serve inside the bread bowl.
I once caught a guest eating this with a spoon when all the chips ran out. It’s THAT good people.
As I was browsing the interweb I came across the most ADORABLE idea that I am going to steal! Scoop out dinner rolls and use as individual bread bowls for a dinner party appetizer. Brilliant! Thank you dinnercakes.com!
Jenna’s Smoked Salmon Dip (now this isn’t really fair. Jenna is from Alaska and her mother smokes and jars the salmon that goes into Jenna’s dip so you really aren’t dealing with the same freshness and amazingness as when you just pick up a side of smoked salmon from your grocer, but alas those jars are like gold and hard to come by so I have had to make do with what I can find locally. Sigh, it still makes an AWESOME dip!)
8-12 oz of SMOKED salmon (you may use canned but just don’t)
1 8-oz package of room temp cream cheese
Mayo to desired creaminess (I use light mayo just because it sort of makes me feel better when I end up eating most of the bowl.)
Jenna says you want the dip to be just a little thicker than peanut butter.
One clove of minced garlic (sometimes I use garlic powder shhh)
SECRET INGREDIENT: Worcestershire sauce to taste.
Start with a little but DON’T leave it out or you will be sorry.
Keep it Glam Gals,
(she brought it so I named it after her)
1 8-oz package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank’s RedHot Buffalo Wing Sauce (this is key)
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 9.75-oz cans Swanson Premium Chunk Chicken Breast
Heat the oven to 350F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it’s smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the crispy carrot sticks, celery and crackers for dipping.
THAT’S IT! The smokiest creamiest awesomest dip ever!
Serve with thin crunchy celery stalks or buttery crackers.