I love football. I prefer to watch teams that I care about (Boston College, Bengals, Falcons), but I actually enjoy all football. I have been known to partake of some fantasy football festivities and I enjoy the playoffs and the Superbowl each year. The game, not the commercials. But, I also love the food. Any excuse to eat dip is amazing in my book. Here are some great dip recipes for you to try this year, courtesy of the CMB team.
Pickle Dip – Courtesy of Casey
- 1 cup diced dill pickles
- 1 block cream cheese
- 2 tbsp. Worcestershire sauce
- 2-3 tbsp. pickle juice
- salt & pepper (to taste)
Blend together until smooth; leave overnight in the fridge for the best flavor
Taco Dip – Courtesy of Sarah
- 8oz cream cheese
- 8oz sour cream
- 1 package of taco seasoning
- shredded lettuce
- tomatoes, diced
- shredded cheese
- olives (optional)
Blend the first three ingredients together and spread out onto a plate or serving platter. Top this mixture with the remaining ingredients and serve with chips. It’s a hit every time.
Cheesy Sausage Dip – Courtesy of Beth
- 1 lb cooked sausage, crumbled (or beef)
- 1 block Velveeta cheese
- 2 cans cheddar cheese soup
- 2 cans milk (using the soup cans)
- 1/2 jar salsa
Add all ingredients to crock pot and let cook until everything is melted. Serve with tortilla chips. It’s DELICIOUS!
Beer Cheese Dip – Courtesy of Sarah
- 8 oz flat beer
- 2, 5 oz jars of Kraft Old English cheese
- 2 oz Roquefort cheese
- 2 tsp soft butter
- 1/2 onion, chopped very fine
- 1 Tb Worcestershire sauce
- 1/2 tsp tobasco
Mix all ingredients in a blender until smooth. Refrigerate until time to serve. Serve in a rye bread bowl using the removed inside pieces to dip.
Buffalo Chicken Dip – Courtesy of Tara
- 2 cups cooked, shredded chicken (you can use 2 large cans instead if you want)
- 1 block of cream cheese
- 1/ 2 cup Frank’s Redhot Sauce
- 1/2 cup blue cheese dressing
- 1/2 cup crumbled blue cheese
- 1/2 cup shredded mozzarella, mild cheddar or Monterey Jack cheese
Combine everything and spread in baking dish. Bake at 350 for 20 minutes or so until bubbly and heated through. Serve with crackers, sliced baguette and celery sticks.
Bean and Corn Salsa – Courtesy of Sarah
- 1 can black beans, drained
- 1 can sweet corn, drained
- 1 can rotel with jalepenos
- 1 red onion, diced
- fresh cilantro to taste
- lime juice to taste
- pinch of salt
Mix all ingredients together and serve with salt and pepper Triscuits or tortilla chips
Cheesy Corn Dip – Courtesy of Tara
- 3 cans of corn or mexi corn, drained
- 1 cup Miracle Whip
- 2 cups shredded cheddar
- salt and pepper to taste
Stir all ingredients together. Place in baking dish and bake at 350 for 20-25 minutes. Serve with corn chips.
