Friday Favorites {2.2.18}

Today (and every Friday) I am linking up with three of my favorite bloggers, Andrea, Erika and Narci and sharing my favorite things from this week.

This weekend is Super Bowl weekend so I figured it would be a good time to list some of my favorite party dips.  Enjoy!

Chicken Enchilada Dip

Ingredients:

1 box	Tyson Chicken Strips
1 (8 oz)	Whipped Cream Cheese
¾ cup	Sour Cream
½ cup	Mayonnaise
1 can	Diced green chilies
1 tsp	Tabasco
2 cups	Shredded Cheddar Cheese
1 tbsp	Cumin

Directions:

1.   Mix all ingredients and put in oven safe dish.

2.   Bake at 350 degrees 30 minutes until bubbly.

Tip:  Also works great to mix together and put in Crockpot.

        Serve with Tortilla Chips.

 

Spinach/Artichoke Dip

Ingredients:

8 slices	Bacon, cooked & crumbled
1 (10 oz)	Frozen spinach, thawed and drained
1 (14 oz)	Can artichoke hearts, drained
1 (8 oz)	Block cream cheese
1 cup	Parmesan cheese, grated
½ cup	Sour Cream
½ cup	Mayonnaise

Directions:

1.   Mix all ingredients and put in oven safe dish.

2.   Bake at 400 degrees 20 minutes until bubbly.

Tip:  Also works great to mix together and put in Crockpot.

        Serve with Tortilla Chips.

 

Buffalo Chicken Dip

Ingredients:

4-5	Chicken Breasts, cooked and meat shredded
1 (10 oz)	Jar Frank’s Hot Sauce
1 (8 oz)	Block Cream Cheese
1 (16 oz)	Bottle of Blue Cheese or Ranch Dressing
1 cup	Cheddar cheese, shredded.

Directions:

1.   In saucepan melt cream cheese with bottled dressing.

2.   Stir together chicken mean with hot sauce.

3.   Place meat mixture in 9x13 baking dish.

4.   Top meat mixture with cream cheese mixture.

5.   Bake at 350 degrees for 45 minutes.

6.   Remove from oven, top with cheddar cheese, return to oven for additional 10 minutes.

Serve with Tortilla chips or Frito scoops.

Beer Dip

Ingredients:

1 pkg	Hidden Valley Ranch Dip mix
2 (8 oz)	Pkgs of Philly Cream Cheese, softened
2 cups	Shredded cheddar cheese
6 oz	Beer  (any flavor, darker beers will give a robust taste, I like Lite)

Directions:

1.   Mix dip mix, cream cheese, 1 cup of shredded cheese and beer together.

2.   Place in 8 inch pie plate.

3.   Top with remaining 1 cup of shredded cheese.

4.   Refrigerate for 4 – 6 hours (or overnight) to let cream cheese set back up.

5.   Serve with pretzels.

 

Guac-a-Salsa

Ingredients:

2 firm	Haas avocados
3	Plum tomatoes, seeded and chopped
¼  cup	Finely chopped white onion
1	Finely chopped jalapeño pepper (seed before chopping)
¼ cup	Chopped Cilantro
1	Lemon

Directions:

1.   Halve and separate the avocados. Remove pit with a spoon, scoop out the flesh and place in a bowl.

2.   Combine tomatoes, onions, jalapeño, and cilantro gently with avocado and dress the salad with the juice of lemon.

3.   Serve immediately (avocado will brown, although have heard from others that if you keep the pit in the bowl with the salsa it will help from turning brown).

4.   Serve with tortilla chips.

Corn Dip

Ingredients:

3 cans	Mexi-Corn
¾ cup	Mayonnaise
¾ cup	Sour Cream
1	Finely chopped jalapeño pepper (seed before chopping)
1 bunch	Green onions, finely chopped
1 cup	Shredded cheddar cheese

Directions:

1.   Mix all ingredients together in bowl.

2.   Refrigerate for 4 – 6 hours (or overnight) to let flavors come together.

3.   Serve with tortilla chips or Frito chips.