Valley Today "Dip Bowl 2013" Recipes - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Valley Today "Dip Bowl 2013" Recipes

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In honor of Super Bowl week the Valley Today crew once again made their best dips for "Dip Bowl 2013."

Thanks to the Fargo Fire Department for letting us borrow them for the tough task of judging all these fine recipes.

A big congratulations to Valley Today Photojournalist Mitch Lee for his big win, Kyle Bosch came in 2nd and Mick Kjar was 3rd.

This Year's Recipes:

Mitch's Cheesy Bacon Tomato Love (it burns so good)

1 lb. Velveeta

8 oz. Cream Cheese

1 15 oz. can diced fire roasted tomatoes

2 tbls. crushed red pepper

1/2 cup Green Mountain salsa (hot)

6 strips crisp bacon (crumbled)  

Combine ingredients and microwave til smooth 

Spent the afternoon on this concoction, the bacon was my wife's idea....that's love.

Kyle's Cream Cheese Bacon Ranch

16 oz.  Cream Cheese

1 Packet of Hidden Valley Spicy Ranch

1 Packet of Hormel Bacon Bits

Mix ingredients with hand or stand mixer ... serve... quick easy and delicious.

Mick's "Barf" Dip (It tastes much better than it sounds)

2 packages of Cream Cheese

Half a bottle of Pace Salsa Sauce

Handful of chopped FRESH cilantro

2 chopped scallions (green onions)

Dash of Mrs. Dash

Tsp of Kosher Salt

Half tsp of fresh ground black pepper

For some extra heat add some finely ground dried chile's 

Mix with electric hand mixer until consistency is right, then add the chopped fresh cilantro and hand mix

Maecy's Swiss and Bacon Dip

Recipe courtesy Rachael Ray


  • 8 slices center cut bacon, chopped
  • 8 ounces softened cream cheese
  • 1/2 cup mayonnaise
  • 2 rounded teaspoons prepared Dijon style mustard
  • 1 1/2 cups shredded Swiss cheese, available on dairy aisle
  • 3 scallions, chopped
  • 1/2 cup smoked almonds, coarsely chopped
  • Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping


Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

John's Spicy Chili Cheese Dip


Cream cheese

Can of spicy chili

Your favorite hot sauce

Shredded cheese



Spread a layer of cream cheese on bottom of baking dish.  

Heat chili on stovetop and stir in hot sauce (use at discretion depending on how spicy you like it)  

Pour chili over cream cheese  

Sprinkle shredded cheese over chili  

Bake or microwave till cheese is melted. 

Serve with Fritos

Lisa's Cheesy Deliciousness

One Can of Rotel (canned tomatoes)

One Package of Cream Cheese

One Box of Velveeta cheese

Directions: Chop up cheese and mix in Rotel. Heat in microwave until melted.


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