Dip InFebruary 1, 2012
Are you a fan of a great dip? I am. I love dips. Cold dips, hot dips, it doesn’t really matter. Each one is good in its own way. A good cold dip made ahead is ideal for a large crowd. But you can say the same thing for a good hot one too. Assemble and then stick it in the oven to enjoy as people start to trickle in.
The first recipe is quick and hot. Hot as in warm, but also spicy. It’s spicy but not too spicy. You can substitute canned chicken for the cooked chicken breast. Or you can use leftover chicken, the dark and white meat will really add a lot of flavor to the dip. You can also sprinkle a small amount of cheddar cheese on top of the dip before you stick in the oven, but it doesn’t really add too much flavor so I don’t. I love this dip with tortilla chips, but wheat thins are also very good, or celery.
The last recipe is one of my husband’s favorites. I had never heard of shrimp dip until I met him. It’s one of those things that shows up at every family gathering. That is, if my husband remembers to ask his father to make it.
- 2-8 oz packages of Cream Cheese, softened
- 3/4 C Frank’s Hot Sauce
- 1 C Ranch Dressing
- 4 C Chicken Breasts, cooked and shredded
Mix all ingredients together. Place in a casserole dish and bake for 35 minutes in a 350 degree oven. Serve with your favorite crackers, chips or veggies.
- 2-8 oz Cream Cheese, softened
- 1-6 oz can Shrimp, tiny kind, rinsed and drained
- 1 T Dry Onion Soup mix
Mix the cream cheese, onion soup and shrimp together. Chill for at least 4 hours before serving. Serve with chips or crackers.