Annual Valley Today Dip Off

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It's an annual event, the Valley Today Dip Off is once again here! Here's the recipes from this year.

Lisa Budeau's Spicy Chicken Enchilada DIp
5 cups of Chicken
2 8oz package low-fat cream cheese
1 can black beans
1 can Mexi-corn
1 can rotel tomatoes
3/4 can hot enchilada sauce
1 ounce Hot and Spicy Taco Seasoning (or regular for less spice)
1 cup shredded queso chihuahua cheese
1 1/2 cups shredded Mexican blend cheese, divided
Chopped fresh Cilantro for garnish

-Mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
-Stir in the chicken.
-Pour the mixture into crick pot.
-Top with the remaining cup Mexican blend cheese and cilantro.
-Bake until cheese is bubbly and melt.
-Top with more cilantro and sour cream if desired.
Lisa Green's Warm and Cheesy Pulled Pork Dip
24 oz cream cheese, softened
1 cup sour cream
2-3 cups pulled pork, smoky is best
1-2 jalapenos, diced
14-16 oz frozen corn, defrosted
1/2 tsp garlic powder
1 cup shredded cheddar
BBQ Sauce and cilantro for garnish

-Preheat oven to 400 F.
-Stir together cream cheese and sour cream until mostly smooth.
-Add pulled pork, jalapenos, corn and garlic powder.
-Spread in a greased 12" oven safe skillet or 9x13" pan.
-Top with cheddar cheese and bake for 20 minutes or until cheese is melted and dip is bubbly.
-Drizzle with a bit of BBQ sauce and top with cilantro and serve warm with chips.
Kyle's Beer Cheese Queso
12 ounces bottled beer, pick something light and crisp
8 ounces cream cheese
1 pound pepper jack cheese

-Pour the beer in a medium sauce pot and place over medium heat. Bring to a simmer. Cut the cream cheese into cubes and place in the pot. Then shred the pepper jack and add it to the pot.
-Whisk continually until both cheeses have melted and the beer cheese dip is smooth. It will look a little thin, but will thicken the moment it starts to cool.
Randall's Roasted Onion & Yogurt Dip
1 Medium Leeks, finely chopped
½ large onion, finely chopped
½ large red onion, finely chopped
2 small shallots, minced
4 sprigs fresh thyme
1 sprig fresh rosemary, divided
2 tablespoons cider vinegar
8 ounces yogurt, drained overnight, or Greek style
8 ounces sour cream
1 teaspoon beef bouillon, Marmite or Vegemite
2 tablespoons fresh chives, snipped

Roasting the Onions:
Pre-heat oven to 250 F
Chop and combine the leeks, onions and shallot on sheet tray lined with a silicone mat. Spread out in a wide and even layer and lay the sprigs of thyme and rosemary on top of the mixture. Roast in the oven until the onions have mostly dehydrated and turned a dark golden brown. Remove from the oven and allow the onions to cool, about 30 minutes.
Making the Dip:
-Place the drained yogurt, sour cream, beef bouillon and/or Marmite in a mixing bowl, but do not mix, set aside.
-Remove the sprigs of thyme and rosemary from the roasted onions. Leave any leaves that may fall off in the process. Pour 1-2 tablespoons of cider vinegar over the onion mixture and work the onions up off the silicone mat
-Scrape the onions into the mixing bowl with the yogurt/sour cream mixture. Using a rubber spatula, fold the ingredients together until well combined.
-Refrigerate the dip for 30 minutes to allow the onions to soften. Taste and adjust seasoning if needed.
Rollie's Hot Crab Dip
8 ounces cheese spread, horseradish flavored
8 ounces cream cheese, garden vegetable flavored
1 tablespoon Worcestershire sauce
1 table spoon hot sauce, Tabasco or Frank's
½ teaspoon granulated garlic powder
¼ cup milk
¼ teaspoon black pepper
1/8 teaspoon white pepper
½ teaspoon paprika
1 pound lump blue crab, 12-16 ounces
1 loaf French baguette or alike crusty bread, cut into 1" chunks

-Cream together the cheese spread and the cream cheese using a spatula until smooth
-Add the remaining ingredients except the crab and mix well. Fold in the crab and adjust seasonings to your liking. Store in Pyrex or other microwave safe container
-Heat dip in microwave safe container until hot and bubbling. Transfer to a fondue pot or warmer to keep warm while serving with crusty bread pieces.
William's Dip with No Name
12oz cooked shredded chicken.
8 ounces shredded cheddar cheese
1 1/2 cup sour cream
1 can cream of chicken soup
1 can of Rotel tomatoes and green chiles
1 Bag of Doritos
Jar of salsa

-Pour ingredients into crockpot.
-Chicken,cheese,sour cream, Rotel and cream of chicken
-Set crockpot on low for 2-3 hours. Stir every 30 minutes.
-When cheese and mixture is evenly melted. Place a small amount of salsa on top of dip.
-Serve in bowl with Dorito chip preference.
Kristi's Bacon Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican vlend cheese (half jack, half cheddar cheese)
½ cup parmesan cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos- double if you like heat
1 cup panko bread crumbs
½ cup parmesan cheese
½ stick butter, melted

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix breadcrumbs, parmesan cheese and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
Do not overcook this dish or the mayonnaise will separate and you will have a grease puddle in your dip.