Hot Spinach and Artichoke Dip. It seems that I may be a little addicted to hot cheesy dips.
Last week I made a hot sweet onion dip and while I was looking for recipes for it I came across some recipes for hot spinach and artichoke dip. This new dip filled with cheese, cream cheese and mayonnaise sounded so good that I had to try it right away. But, with both spinach and artichokes in it, it is just a little bit healthier. ;) One of the things that I liked about this recipe was that I would get to use artichokes again and I had been looking forward to doing so. The last time I used fresh artichokes and this time I got to try canned ones. This dip is super easy to make; you just mix all of the ingredients and bake until bubbling and golden brown on top.
This recipe appears in the Game Day Party Food eCookbook along with 19 more of the tasiest snacks on Closet Cooking and 5 all new drool inducing treats! Hot Spinach and Artichoke Dip Servings: makes 4 servings Printable Recipe Ingredients Directions. The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting.
I thought, “hmm, anything with that title must be good!” , and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share: Quick and Easy Taco Dip. If you’re looking for a quick and easy appetizer or side dish, give this taco dip a try.
This weekend, I was looking for a quick and easy side dish to go with some corn quesadillas (more details soon), so I whipped up this dish. It was inspired somewhat by the buffalo chicken dip that I frequently make… with more of a Mexican twist. Ingredients: 1 pound lean ground beef (90/10)1/2 red onion, diced2 cloves garlic, minced8 ounces light cream cheese, softened1/2 cup light ranch dressing1 tablespoon chili powder1 teaspoon ground cumin2 ounces cheddar cheese, shredded2 ounces pepper jack cheese, shreddedTortilla chips Directions: Preheat the oven to 400°F.
In a skillet, brown the ground beef over medium heat. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin. The Best Guacamole I’ve Ever Made – recipe. Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!
I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. Hamburgers and hot dogs…can’t get any more 4th of July-ish traditional than that! ** I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit.
Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply. Hot Spinach and Artichoke Dip.