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Dip Off 2014 Recipes - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Dip Off 2014 Recipes

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In honor of Super Bowl week the Valley Today crew is once again holding a friendly competition... Dip Off 2014!! 

We all made our favorite party dips and let celebrity judge Scott Motschenbacher, Executive Chef The Beef Steak club, pick the winner.

Congratulations to John Trierweiler who squeaked out a victory for best tasting dip.

If you want to make up the dips for your own party this weekend... or anytime.  Here are the recipes:

John's Big Game Victory Dip

Ingredients

1 ½ cup sour cream

1 pkg cream cheese

½ cup diced green chilies

½ cup jalapenos

¼ cup green onions

1 cup cubed ham

2 cups shredded cheese

Preparation

Mix ingredients together, heat in crock pot until warm or bake at 350 for 45 minutes.

Serve with chips, crackers, or bread.   

Kyle's Fire and Ice Dip Duo

CHIPOTLE DIP

Makes about 1 1/2 cups

This recipe can be prepared in 45 minutes or less.

This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.

Ingredients

  • 2 scallions
  • 2 to 3 small canned chipotle chiles in adobo plus 1/4 teaspoon adobo sauce
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon fresh lemon juice

Preparation

Finely chop scallions. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons. In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled, 3 days.

BUTTERMILK-BLUE CHEESE DIP

Makes about 1 cup

Pickled red onion adds crunch and punch. Serve with crudités.

Ingredients

  • 5 tablespoons finely chopped red onion
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • Pinch of kosher salt plus more
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1/2 cup crumbled blue cheese
  • Freshly ground black pepper

Preparation

Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.

Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. Can be made 3 days ahead. Cover dip and refrigerate.

Lisa's Bacon & Spinach Cheese Dip

Ingredients


10 oz. of spinach 

16 oz. of Velveeta cheese  (cut into cubes) 

4 oz. Of cream cheese (cut into cubes)

1 1/4 cups of salsa

8 slices of cooked bacon (crumbled)

Directions

Mix everything together in a bowl and microwave on high until melted... Stir every 3 minutes.

Julie's Hot Chile & Cheese Dip

Ingredients

1 cup mayo

1/2 cup grated parmesan

1 cup shredded Monterey Jack

3-4 oz. cans chopped green chiles (drained)

12 oz. Mexicorn

4 oz. jar chopped pimentos

2 T. sliced black olives.

Preparation

Mix everything except olives in 2-qt. casserole, bake at 325 for 25-30 minutes.

Garnish with black olives.

Robert's Cheesy Beefy Man Dip

Ingredients

2 lbs Ground Beef

1 Onion

Velveeta Cheese

Stick of Butter

Jar of Picante Sauce

Can of Rotel

Can of Cream of Mushroom Soup

Chili Powder (as much as you want)

Preparation

Brown ground beef and onions.  Add all ingredients to Crock Pot and cook until hot and melted.

Maecy's 7 Layer Dip

Ingredients:

1 Can Refried Beans

1 1/2 Cup Guacamole

1 Cup Sour Cream

1 Packet Taco Seasoning

1 Cup Cheddar Cheese

1 Tomato Diced

1 Can Chopped Olives

Preparation

Using a clear serving dish, spread the refried beans evenly on the bottom of the container. Then layer guacamole on top. In a bowl, mix together sour cream and taco seasoning, then layer on top of guacamole. Layer tomatoes and olives on top of sour cream and top with cheese.

 

 
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