When I Dip, You Dip, We Dip

Hardcore cheesin’ when you hear there will be food at the tailgate!Cee Headshots-Cee Headshots-0216 (1)

Let’s be honest, one of the biggest reasons to attend a tailgate or football party is the food … at least in my world.  I, personally, am a dip girl so this week I have listed a few of my FAVORITE dip recipes.  If you decide to make any of these, take pictures and tag me on Instagram @imwith.thecoach or use #imwiththecoachrecipes. Bon Appetite!

Buffalo Chicken Dip (Coach’s mom’s recipe)

Ingredients: Double if feeding more than 2-3 people

  • Either cook chicken and shred or buy canned chicken and shred (Pack of tenders/One can)
  • ¾ Cup-Franks Red Hot
  • 16 oz. or 2 packages- Cream Cheese
  • 1 Cup- Ranch
  • ¾ Cup x2 (1 ½ Cup total)- Shredded Cheese
  • Tostito Chips

Instructions:

  1. In pan melt down cream cheese on stove
  2. Add Franks Red Hot, Ranch, and Chicken
  3. Stir all together
  4. Mix in ¾ Cup of Shredded Cheese
  5. Put in Crock Pot once mixed and add in the remaining ¾ Cup of Shredded Cheese
  6. Time depends on serving.  It typically doesn’t take long to warm!
  7.  Serve with Chips!

No Bean Chili Dip (My mom’s recipe)

Ingredients: Double if feeding more than 2-3 people

  • 8 oz.- Cream Cheese
  • Can of Hormel Chili-No Beans
  • 1 Cup-Shredded Cheese
  • Optional: Sliced Jalapenos and Chopped Onion
  • Tostito Chips

Instructions:

  1. Spread 8 oz bar of cream cheese on the bottom of a 9×13 pan
  2. Spread the can of Hormel Chili-No Beans over the cream cheese
  3. Sprinkle cheese (can be more or less than 1 cup depending on what you prefer)
  4. Put Sliced Jalapenos and Chopped Onion on the Shredded Cheese
  5. Bake at 375 degrees for 20-25 minutes
  6. Serve with Chips!

Taco Dip (Coach’s mom’s recipe)

Ingredients:

  • 8 oz.- Cream Cheese
  • 8 oz.- Sour Cream
  • 1 Jar of Taco Sauce
  • Taco Seasoning Packet
  • 1-1½ pounds of ground beef (I make it with turkey meat)
  • Shredded Lettuce
  • Diced Tomato
  • Shredded Cheese
  • Optional-Sliced Jalapenos/Onion/Black Olives
  • Tostito Chips

Instructions:

  1. Cook Ground Meat, let cool
  2. Add in Taco Seasoning Packet and 1 Jar of Taco Sauce (I typically use about ¾ of the jar)
  3. In a bowl, mix Cream Cheese and Sour Cream
  4. Spread mixture on the bottom of a 9×13 pan
  5. Put meat mixture on top of the Cream Cheese/Sour Cream mixture
  6. Put Lettuce on top of the meat
  7. Put desired amount of Cheese on top of the Lettuce
  8. Top with Diced Tomatoes
  9. Add additional optional toppings if desired
  10. Serve with Chips

Spinach and Artichoke Dip (Taylor’s recipe found on the site below. Taylor is a Coach’s girl in North Dakota. Miss you girl!) 

http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe-1912620

Ingredients:

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 cups thawed, chopped frozen artichoke hearts
  • 6 oz. cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Pita Chips/Tostito Chips

Instructions:

  1.  Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid
  2.  Heat cream cheese in microwave for 1 minute or until hot and soft.
  3.  Stir in rest of ingredients and serve hot.
  4.  Serve with Chips!

Hot and Spicy Sausage Dip (Best friend Leigha’s recipe found on the site below) 

http://www.sweetlittlebluebird.com/2013/09/hot-and-spicy-sausage-dip.html

Ingredients: Double if feeding more than 2-3 people

  • 1 pound of Sausage (hot or regular)
  • 10 oz.- Rotel, Original diced tomatoes and green chilies
  • 8 oz.- Cream Cheese
  • Optional-diced jalapenos
  • Tostito Chips

Instructions:

  1. Cook Sausage and break into small pieces like taco meat
  2. Drain excess fat
  3. Add in can of Rotel and cream cheese
  4. Add in diced jalapenos if desired
  5. Mix all ingredients together and heat thoroughly
  6. Place in serving dish or crock pot
  7. Serve with Chips

Pepperoni Dip (My dad’s recipe)

Ingredients: Double if feeding more than 2-3 people

  • Pepperoni
  • 16 oz.- Cream Cheese
  • 16 oz.- Cream of Celery Soup
  • Pumpernickel Bread (Buy in the small square loaves)

Instructions:

  1. Place all ingredients into a crock pot
  2. Cook on high for at least an hour
  3. Continue to stir
  4. Serve with Pumpernickel Bread

 

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