2016 Valley Today Dip Off

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It's a tradition on the Valley Today to each make a delicious dip and judge who's is the best.

Here are the 2016 Dip recipes starting with the one from this year's champ Kyle Bosch. Click the video to watch him celebrate with a victory dance!

Beer Cheese with Bacon Dip:
2 (8oz.) pkgs. cream cheese, softened
1/4 c creamy ranch dressing
2 cups shredded cheddar cheese
1/2 c beer (use a good one)
3/4 c cooked and chopped bacon

1. In a large bowl, mix cream cheese and ranch using an electric or stand mixer until smooth and creamy
2. Mix in favorite beer until combined.
3. Add shredded cheese
4. Add chopped bacon and mix until combined
5. Place dip in refrigerator for at least one hour before serving. Top with additional shredded cheese and chopped bacon.
6. Serve with crackers, pretzels and/or potato chips.

Bacon Double Cheese Burger Dip:
1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

1.Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
2.Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
3.Add the onion and saute until tender, about 5-7 minutes.
4.Add the garlic and saute until fragrant, about a minute.
5.Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.
6.Bake in a preheated 350F/180C oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Slow Cooker: Implement steps 1 & 2, optionally implement steps 3 & 4, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Rueben Dip:
2 cups shredded corned beef
1 pkg (8 oz) cream cheese
2 cups swiss cheese
¼ cup thousand island dressing
1 jar (16 oz) sauerkraut

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Black Bean Hummus:
2-15 ounce cans of black beans drained and rinsed
Tbsp minced garlic
1 ounce lemon juice
1 ounce olive oil
1 ounce neutrality salad oil
2 tsp ground cumin
Salt to taste

Combine all ingredients in blender or food processor and blend until smooth. Adjust salt and lemon according to personal taste.

Jalapeño Popper Dip:
2 cups softened cream cheese
Half cup milk
3 Tbsp roasted jalapeños pureed
Tbsp granulated garlic
Tbsp ground cumin
Half cup sour cream
Salt to taste

Mix all above ingredients together in a large bowl, spatula out into a large souffle or casserole dish. Top with half cup of panko bread crumbs drizzle butter flavored oil over bread crumbs; top with shaved manchego. Bake at 300 degrees for about 25 minutes. Garnish with jalapeño relish.

Buffalo Chicken Dip:
2 packages of cream cheese (room temperature)
2 cans of chicken (drained)
1 pound of cheddar cheese (shredded)
2 or 3 red bell peppers (diced)
1 large bottle of Franks Red Hot Sauce

Preheat oven to 375°F. In a mixing bowl, beat/stir cream cheese blocks until smooth & spreadable. Add shredded chicken, stir until combined. Add hot sauce to personal taste, stir until evenly combined. Add 2/3 of the cheddar cheese, mix until cheese has melted. Add diced peppers, stir until combined.

Pour mixture into a 9x13 pan that has been sprayed with non stick spray (butter will also work) Sprinkle the remaining 1/3 of cheddar cheese over the top of the pan. Cover pan with tin foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes or until golden brown on top. Serve hot/warm with either tortilla chips or celery sticks.

Burley's Easy Guacamole Dip:
3 avocados - (save the pit)
2 Limes freshly Squeezed
1 small onion, finely minced
​1 can diced tomatoes with green chilies, drained
1/8 cup finely chopped Cilantro
1/2 teaspoon garlic powder
salt and pepper to taste

Peel and Mash avocados, in a medium serving bowl.
Stir in Lime Juice, Onion, Tomatoes and Chilies, Cilantro, and Garlic
Season with Salt and Pepper to taste
Place in the refrigerator for 30min to chill.......Enjoy

To keep Dip from turning brown Place 1 or 2 of the pits saved from the Avocados on the top of the Dip.
Cover with plastic wrap or keep in a container with a lid

Caramelized Onion-Bacon Dip:
1 tablespoon olive oil
1 lb onion, halved and thinly sliced
4 ounces cream cheese, softened
1⁄2 cup sour cream
6 slices thick-sliced bacon, cooked and crumbled
2 teaspoons red wine vinegar
1⁄2 teaspoon fresh thyme leave
fresh thyme sprig, for garnish
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper

In large nonstick skillet, heat oil over medium-high heat.
Add onion and cook, stirring frequently, until golden, about 15 minutes.
Cover and reduce heat to medium-low.
Cook, stirring occasionally, until golden brown, 35-40 minutes.
Cool slightly, then coarsely chop.
In medium bowl, stir together cream cheese and sour cream until smooth.
Reserve 2 T bacon; stir remaining bacon, the onion, vinegar, thyme, salt and pepper into cream cheese mixture.
Chill at least 30 minutes (can be stored in an airtight container in the refrigerator up to 2 days).
Sprinkle with reserved bacon and garnish with thyme sprigs, if desired.

Pizza Dip
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A layered, hot cheesy dip with all of the great flavors of pizza including pizza sauce, cheese, pepperoni, olives and green peppers.

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Slow Cooker: Layer everything in the slow cooker the same as in the pan and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.