Warm Bacon and Cheese Dip

Here is a yummy dip recipe that I’ve made for parties!   Very simple and very delicious!  Who doesn’t love a combo of cheese, onions and BACON?  Mmmmmmmmmmmmm……….. All cooked together into melty goodness?    It’s sure to be a crowd pleaser!
Warm Bacon and Cheese Dip
1 block of cream cheese, softened
1 bag of shredded cheese, mild or sharp
1 16 oz. jar of sour cream
2 or 3 oz bacon pieces
-I buy the Hormel brand and the jar is exactly what you need, 2 or 3 oz, that is the way it comes — pieces not bits
1 cup of chopped green onions
**********************************************************************
Combine all ingredients
Put in oven safe dish
Cover in foil
Bake on 350* for 35-45 min
Serve with tortilla chips!
ENJOY!
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~gianna~

Snickers Dip

I love dip, I love to dip things, I love everything about dip…so when I stumbled upon this recipe for a DESSERT dip…that included some of my favorite things, I had to try it!


I actually made this for a party and everyone loved it!!!!    I had made the dip earlier in the day and decorated with the pretzels and put it in the fridge until we were ready to leave.  The decorative pretzels were very soggy when it came time to serve it.  So I’d either warn your taste testers or not put the pretzels in the bowl until right before you are going to serve!


It was so easy and got rave reviews!!!


Snickers Dip


Ingredients:


2 packages of cream cheese, softened (8 oz. each)

1 container of Cool Whip

1/4 cup brown sugar

6 Snickers bars, chopped



Mix all ingredients together in a stand mixer.   Chill overnight.  Serve with pretzels, graham crackers or anything else you’d like to dip!!!!  I added some chocolate shavings on top too!

ENJOY!!

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~gianna~

7 Layer Taco Dip

This is a favorite of mine and it’s something that I have been making for years and years….I think the first time I brought it to a party I was actually in High School……sooooo it’s OLD!   But it’s something that never disappoints..well except this one time when I brought it to a party and some drunk friends decided to put it in the oven and cook it……..people still ate it, but it wasn’t very tasty.   PLEASE…DO NOT HEAT THIS DIP….TRUST ME!  The nice thing about this dip is that you can make it however you want…..and add or subtract ingredients….or add extra or less of others…..Just make it to your liking.  There really aren’t measurements to it!  This is perfect for any time of year……and a great dip for football games!

7 Layer Taco Dip

 

Can of refried beans

Container of Guacamole (or make your own, which I often do)

Container of Sour Cream

Package of taco seasoning

Tomatoes — seeds removed and chopped

Olives — sliced

Shredded Mexican blend cheese

Scallions

Tortilla chips (I like the bite sized ones….they are perfectly sized for dipping and enjoying!)

 

1.  Spread refried beans over a large circle serving platter.  I try to use one with a small lip.

2.  Spread guacamole on top of beans.

3.  Mix sour cream and taco seasoning in bowl and then spread over guacamole.

4.  Layer chopped tomatoes on top of the sour cream mixture.

5.  Spread sliced olives all around.

6.  Sprinkle cheese on top of the tomatoes and olives.

7.  Sprinkle chopped scallions over the entire dip.

8.  DO NOT COOK  🙂

9.  Serve with chips

10.  ENJOY!!!!

taco dip

~gianna~

Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the “football food” theme.   It’s very simple, doesn’t take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it’s sure to be a touchdown!!!!   (Sorry — I had to).  This can also be made into a meal!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

 1-2 pounds — chicken tenders (cleaned)

2 eggs

1/4 cup coconut milk

1/2 cup flour

1 1/2 cups panko breadcrumbs

1 1/2 cups shredded coconut

salt (to taste)

oil (for frying)

 Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

 While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 – 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

 Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

 Serve with your favorite dipping sauce.   ENJOY!!!

 

Here is what I whipped up for my dipping sauce and it was delicious:

Dipping Sauce for Coconut Chicken or Shrimp

No recipe — so add ingredients to taste

 Apricot Preserves  (I used about 10oz) — you can use Orange or Peach too!

Soy Sauce (about 1 tbsp)

Spicy Brown Mustard (about 1 tsp.)

Juice of half a lemon

Ground ginger (about 1tsp.)

Sesame oil (about 1/2 tsp)

 

Mix together and serve!

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~gianna~

Buffalo Chicken Dip

Here is an oldie, but goodie!  I used to make it all the time for parties….it was one of my go-to dips.  But then other dips/appys took it’s place and I kinda stopped bringing it.  The nice thing about this recipe is that someone, somewhere ends up bringing it to a party or get together we are at…and it resurfaces itself.  Which is exactly what happened again. A friend of mine brought it to our New Year’s Eve party this year….and now it’s baaaaaack!   If you like buffalo-style chicken wings, you will love this dip!  It’s creamy, with a little crunch and a whole lot of spice and it’s really easy!  It’s a perfect dip for anytime..but especially football season!   It’s also one of my husband’s favorites!

 I tweaked my original recipe (which I got from one of my best friends, Alyssa) to make it a somewhat lighter version.   The only difference is to swap out regular cream cheese for the 1/3 less fat (or fat free) and serve it with crackers and tortilla chips instead of celery and carrots!    You decide which is the right fit for you!  🙂

Buffalo Chicken Dip (the healthier version)

 

2 pkg. 1/3 Less Fat Cream Cheese

2 small or 1 large can of chicken (I use all white meat Swanson)

1 packet of Hidden Valley Ranch (dry mix)

1/2 cup Frank’s Red Hot Sauce (more or less to your liking)

1/2 cup diced celery

Celery, Carrots, Crackers or Tortilla Chips for dipping

 

Preheat oven to 375°.

Combine cream cheese, hot sauce and ranch packet in a bowl and mix well with a mixer (hand or stand) until smooth.

Add chicken and celery and mix until it’s incorporated.  

Pour mixture into an 8×8 baking dish.  

Cook for about 20 minutes or until it starts to bubble…stirring every so often.

 Serve warm with celery sticks, carrot sticks, crackers or tortilla chips. 

 ENJOY!

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~gianna~

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