rajncajn Posted September 9, 2009 Share Posted September 9, 2009 We want to make something great for a big family get together this weekend. Lots of stuff sounds good, but there's no time for testers. Quote Link to comment Share on other sites More sharing options...
geeteebee Posted September 9, 2009 Share Posted September 9, 2009 (edited) 1 lb. ground beef 1 lb. jimmy dean hot sausage 1 onion, chopped 1 can crushed tomatoes, drained 2 jalopenos 2 bricks of Velveeta hot mexican nasty processed fake kindof cheese stuff brown meats and onion in large skillet. put rest of stuff in crock pot. Drain meats & onion and add to crock pot. Wait until cheese stuff is melted. Serve hot with tortilla chips. If you can't find the hot mexican velveta then add another jap or two. Makes a lot and is great reheated. Edited September 9, 2009 by geeteebee Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted September 9, 2009 Share Posted September 9, 2009 My best dip was a Kodiak on opening weekend fishing outside of Minocqua WI in May . . . . Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 9, 2009 Share Posted September 9, 2009 Get a block of frozen chopped spinach. Defrost completely, put in a strainer and strain out as much liquid as you can. Mash 7-10 jarred artichoke hearts. Combine the spinach with an equal amount of sour cream, a tablespoon of mayo, the artichoke hearts, salt and pepper to taste. Just before serving nuke it until hot and serve in a hollowed out sourdough bread bowl with the middle of the bread there for dipping. Oh, and what GTB said. . .melted velveeta and salsa served hot is the BOMB. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted September 9, 2009 Share Posted September 9, 2009 1 lb. ground beef1 lb. jimmy dean hot sausage 1 onion, chopped 1 can crushed tomatoes, drained 2 jalopenos 2 bricks of Velveeta hot mexican nasty processed fake kindof cheese stuff brown meats and onion in large skillet. put rest of stuff in crock pot. Drain meats & onion and add to crock pot. Wait until cheese stuff is melted. Serve hot with tortilla chips. If you can't find the hot mexican velveta then add another jap or two. Makes a lot and is great reheated. that sounds great Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 10, 2009 Share Posted September 10, 2009 Get a block of frozen chopped spinach. Defrost completely, put in a strainer and strain out as much liquid as you can. Mash 7-10 jarred artichoke hearts. Combine the spinach with an equal amount of sour cream, a tablespoon of mayo, the artichoke hearts, salt and pepper to taste. Just before serving nuke it until hot and serve in a hollowed out sourdough bread bowl with the middle of the bread there for dipping. Oh, and what GTB said. . .melted velveeta and salsa served hot is the BOMB. a handfull of fresh spinach a couple of tbs of minced garlic 7-10 chopped artichoke hearts 3# of cream cheese 1/2 - 1 c of butter milk s&p shreaded parm wilt spinach in oil (can be a blend, canola, grapeseed, olive). add garlic towards the end and sweat. set aside. in a mixer... add cream cheese slowly add buttermilk (just enough to help soften)... you still want it somewhat firm to. add artichokes and spinach/garlic.... s&p to tase. soften for 30 sec to 1 min in mic. fill a hallowed bread bowl... sprinkle with some shreaded parm. cook in oven at about 400-450 for about 5-10 min. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 10, 2009 Share Posted September 10, 2009 rajn... i do a sweet potato dip. let me know if that is up your alley. also... the one above can be done with lump crab... i take out the spinach and artichoke and add a litte worchestershire, tobasco, lemon juice, and a little parsley. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 10, 2009 Share Posted September 10, 2009 a handfull of fresh spinacha couple of tbs of minced garlic 7-10 chopped artichoke hearts 3# of cream cheese 1/2 - 1 c of butter milk s&p shreaded parm wilt spinach in oil (can be a blend, canola, grapeseed, olive). add garlic towards the end and sweat. set aside. in a mixer... add cream cheese slowly add buttermilk (just enough to help soften)... you still want it somewhat firm to. add artichokes and spinach/garlic.... s&p to tase. soften for 30 sec to 1 min in mic. fill a hallowed bread bowl... sprinkle with some shreaded parm. cook in oven at about 400-450 for about 5-10 min. Yeah, what he said. . .forget my ghetto version of it. Quote Link to comment Share on other sites More sharing options...
Ground Chuck Posted September 10, 2009 Share Posted September 10, 2009 Beer Cheese Dip Simple and solid dip. One package cream cheese 1/2 a can of beer (you know what to do with the rest) adjust for creaminess 1 packet Hidden Valley ranch seasoning 1/2 cup grated cheddar blend together top with green onion and fresh diced Roma tomato serve cold and enjoy Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 10, 2009 Share Posted September 10, 2009 Beer Cheese Dip Simple and solid dip. One package cream cheese 1/2 a can of beer (you know what to do with the rest) adjust for creaminess 1 packet Hidden Valley ranch seasoning 1/2 cup grated cheddar blend together top with green onion and fresh diced Roma tomato serve cold and enjoy Really? Ever try it hot? Quote Link to comment Share on other sites More sharing options...
Scorcher Posted September 10, 2009 Share Posted September 10, 2009 tune in tomorrow I have a great Queso dip but can't find the recipe. I will post tomorrow. I made it for a baby shower and as a single man almost became "Father of the Year". Quote Link to comment Share on other sites More sharing options...
rajncajn Posted September 10, 2009 Author Share Posted September 10, 2009 She wants something she doesn't have to cook, ie. cold dip. Thanks guys, I'm gonna have to hit that ground beef & sausage one sometime & Bier's sounds fantastic with some lump blue crab meat. Quote Link to comment Share on other sites More sharing options...
kingfish247 Posted September 15, 2009 Share Posted September 15, 2009 Hidden Valley Ranch dip packet ingredients as directed by packet jar of jalapenos, use mild if hot is no good cilantro, chopped lime juice Put it all in a blender. Blend and adjust ingredients to taste. Chill. Serve with tortilla chips. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 16, 2009 Share Posted September 16, 2009 Hard to beat a good 7 layer dip if you don't want to cook. Jusy MHO... Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted September 20, 2009 Share Posted September 20, 2009 Hard to beat a good 7 layer dip if you don't want to cook. Jusy MHO... Yes and the wife puts black olives on top Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted September 20, 2009 Share Posted September 20, 2009 Hidden Valley Ranch dip packetingredients as directed by packet jar of jalapenos, use mild if hot is no good cilantro, chopped lime juice Put it all in a blender. Blend and adjust ingredients to taste. Chill. Serve with tortilla chips. umm are you maybe forgetting the sour cream? Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted September 20, 2009 Share Posted September 20, 2009 1 lb. ground beef1 lb. jimmy dean hot sausage 1 onion, chopped 1 can crushed tomatoes, drained 2 jalopenos 2 bricks of Velveeta hot mexican nasty processed fake kindof cheese stuff brown meats and onion in large skillet. put rest of stuff in crock pot. Drain meats & onion and add to crock pot. Wait until cheese stuff is melted. Serve hot with tortilla chips. If you can't find the hot mexican velveta then add another jap or two. Makes a lot and is great reheated. I use hot rotel and blend it first. I also drain the rotel and replace the can water with milk. makes the velveeta creamier but not too thick. Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted September 20, 2009 Share Posted September 20, 2009 I use hot rotel and blend it first. I also drain the rotel and replace the can water with milk. makes the velveeta creamier but not too thick. ...and I also add a scoop of sour and a scoop of guac, then stir more awhile til it is evenly spread. Quote Link to comment Share on other sites More sharing options...
Ground Chuck Posted September 29, 2009 Share Posted September 29, 2009 Beer Cheese Dip Simple and solid dip. One package cream cheese 1/2 a can of beer (you know what to do with the rest) adjust for creaminess 1 packet Hidden Valley ranch seasoning 1/2 cup grated cheddar blend together top with green onion and fresh diced Roma tomato serve cold and enjoy I prefer it cold, though decent when nuked too. Just don't nuke the tomatoes and green onion. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted September 29, 2009 Share Posted September 29, 2009 I use hot rotel and blend it first. I also drain the rotel and replace the can water with milk. makes the velveeta creamier but not too thick. yup Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted October 4, 2009 Share Posted October 4, 2009 Here's my Super Bowl Dip everyone seems to tear up---I stole it from a website a few years ago: Tennessee Sin 2 loaves round sourdough bread 8 ounces cream cheese, softened 2 cups shredded cheddar cheese 8 ounces sour cream 1/2 cup chopped cooked ham or bacon 1/3 cup chopped onions or green onions 1/3 cup chopped red or green bell pepper 1/3 teaspoon Worcestershire sauce Preheat oven to 350ºF. Slice off top 1/4 of bread loaf. Hollow out bottom, leaving a 1" shell. Cut bread top and other loaf into cubes. Bake shell for 12 minutes. Beat cream cheese at med. speed with mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next 4 ingredients. Spoon into bread shell. Wrap in foil and place on baking sheet. Bake 30 min. Wrap bread cubes in foil & bake 15 minutes Quote Link to comment Share on other sites More sharing options...
Scorcher Posted November 7, 2009 Share Posted November 7, 2009 tune in tomorrow I have a great Queso dip but can't find the recipe. I will post tomorrow. I made it for a baby shower and as a single man almost became "Father of the Year". Thanks to everyone who has been standing by. I got this from George Hirsch 'Gather round the Grill'. 3 cups shredded Cheddar Cheese 8 ounces cream cheese, cut in pieces at room temp. 1/2 cup heavy cream 2 cups salsa Combine cheese, cream, and cream cheese, and melt slowly over low heat. It is important to follow the measurements and faithfully remain at the stove and stir.Slowly add the salsa and stir. The kick is in the salsa. You can make it yourself or get some store bought. It costs about $25 for ingredients and serves about 20 people( very rich). It tastes better to me reheated after the flavors have melded. Serve warm. Hope you like it! Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted November 7, 2009 Share Posted November 7, 2009 1 lb. ground beef1 lb. jimmy dean hot sausage 1 onion, chopped 1 can crushed tomatoes, drained 2 jalopenos 2 bricks of Velveeta hot mexican nasty processed fake kindof cheese stuff brown meats and onion in large skillet. put rest of stuff in crock pot. Drain meats & onion and add to crock pot. Wait until cheese stuff is melted. Serve hot with tortilla chips. If you can't find the hot mexican velveta then add another jap or two. Makes a lot and is great reheated. This is the gold standard of dips. What all dips hope to be when they grow up. Simple and classic. Everyone down here has their own variation and you really have to work to f*ck this dip up. We use 1 jalapeno, regular Velveeta and regular jimmy dean, but it must be jimmy dean. We use rotelle for the tomatoes. My wife has some recipies for a french onion dip and a mozerella/pepperoni dips that are very good. If I can find them, I'll post them later. I've had a dip that sounds similar to scorcher's and it ws really good. I'll have to try that one. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted November 9, 2009 Share Posted November 9, 2009 Here's my Super Bowl Dip everyone seems to tear up---I stole it from a website a few years ago: Tennessee Sin 2 loaves round sourdough bread 8 ounces cream cheese, softened 2 cups shredded cheddar cheese 8 ounces sour cream 1/2 cup chopped cooked ham or bacon 1/3 cup chopped onions or green onions 1/3 cup chopped red or green bell pepper 1/3 teaspoon Worcestershire sauce Preheat oven to 350ºF. Slice off top 1/4 of bread loaf. Hollow out bottom, leaving a 1" shell. Cut bread top and other loaf into cubes. Bake shell for 12 minutes. Beat cream cheese at med. speed with mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next 4 ingredients. Spoon into bread shell. Wrap in foil and place on baking sheet. Bake 30 min. Wrap bread cubes in foil & bake 15 minutes Made this last week. Good chit. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted November 9, 2009 Share Posted November 9, 2009 2 cups apple juice 2 eggs beaten 1/4 cup mayo 5 tsp celery salt 1 cup green olives whipped cream on top Quote Link to comment Share on other sites More sharing options...
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