Annual Valley Today Dip Off

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As the big game is around the corner some may be thinking about the food they are going to eat. It's time again for the Valley Today crew to give some recipes as well as seeing which person gets to take the crown for this years best dip.

Beefsteak Club Executive Chef Scott Motschenbacher tasted all the dips and chose Kristi's dip as the winner for the 2015 competition. It was a Buffalo Chicken Dip.

Here's the recipes from the show.

Kristi's Buffalo Chicken Dip:
3-4 Chicken Breasts (2 cups)
1 8oz Cream Cheese
1 C. Franks Red Hot Sauce
3/4 C. Jimmy's Blue Cheese Chunky
3/4 C. Celery (cut up)
1 C. Cheddar Cheese

Cook diced chicken then mix all ingredients together.
Bake at 350°F for 30-35 minutes.
Serve with celery or crackers.

Lisa's Bacon Corn Dip:
4 slices bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeño, seeded and diced, optional
4 ounces cream cheese, cubed
2 tablespoons milk, or more, to taste
2 green onions, thinly sliced
1 teaspoon sugar, or more, to taste
Kosher salt and freshly ground black pepper, to taste

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about
6­-8 minutes. Transfer to a paper towel­lined plate. Drain excess fat, reserving 1 tablespoon.
Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender,
about 4-­5 minutes. Stir in cream cheese and milk until well combined, about 2-­3 minutes. If the
mixture is too thick, add more milk as needed until desired consistency is reached.
Stir in green onions and sugar; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon.

Scott's Pickle Dip:
3 pickle spears
1/4 cup pickle juice
1 cup sour cream
1/2 cup plain yogurt
1 tsp black pepper
1 tsp celery salt
Zest of one lemon
1 tsp paprika

Dice up pickles to your liking. Add all ingredients together, mix and serve.

Scott's Spinach Dip:
2 tbsp butter
2 tbsp garlic
1 red pepper
1 bunch spinach
2 cups cream cheese
1 cup shredded Parmesan
1 tbsp cayenne pepper
1/2 red onion

Dice the red pepper and red onion. Add to the pan where butter is melting. Saute ingredients and add parmesan, garlic, spinach and cayenne pepper. Then pour mix over the cream cheese and stir. Again cook the entire dish and put in bowl and place it in the fridge.

Serve cold with crackers or bread.

Kyle's French Onion Dip:
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Recipe courtesy Alton Brown

Robert's Shrimp Bacon Dip:
A pound of cooked medium shrimp, peeled
Five to six strips of bacon, cooked and crumbled
Two or three green onions
A couple of cloves of minced garlic
One cup of Sour Cream
2 (8 oz.) packages of Cream Cheese
8 oz. package of shredded Swiss
Half cup of shredded Parmesan
Garlic Salt to taste
Black Pepper to taste
Cayenne Pepper to taste

Julie's Salmon Dill Dip:
Equal parts of cubed smoked salmon and pre-made dill dip.
Mix and eat.

Julie's Chocolate Chip Cookie Dough Dip:
½ cup unsalted butter, cut into small pieces
⅓ cup light brown sugar
Pinch of salt
1 teaspoon vanilla extract
8 ounces cream cheese
½ cup powdered sugar
¾ cup semisweet mini chocolate chips
Graham crackers or Nilla wafers, to serve

1. In a small saucepan, melt the butter, brown sugar and salt over medium-low heat, stirring continuously, until the brown sugar dissolves. Remove from the heat, whisk in the vanilla extract, and set aside to cool to room temperature.
2. With an electric mixer on medium speed, beat the cream cheese and powdered sugar for 1 minute, until smooth and fluffy.
3. Reduce the mixer speed to low and slowly beat in the cooled butter mixture. Increase the speed to medium and beat for 1 minute. Stir in the chocolate chips.
4. Transfer the dip to a serving bowl and refrigerate if not serving immediately. Remove from the refrigerator 15 to 30 minutes before serving. Serve with graham crackers or Nilla wafers. Leftovers can be stored in the refrigerator for up to 5 days.