Monday, October 19, 2015

Dip!

Thursday night, we were discussing the upcoming weekend's beer-and-football garage fest.  Big weekend, big game in Memphis and we were PUMPED.  We were all talking about what we were going to make when I mentioned I'd do two different types of dips.  This was met with a chorus of, "well, of COURSE you will!"  and "REALLY?!?  Brandi is making DIP??"  I've kinda turned into the unofficial dip-maker.  And, in lieu of that, I thought I would share a few of my favorite dip recipes.  After all, it's tailgate season and what good is a tailgate without dip?

These are my favorites, dip recipes I've collected over the years and, honestly, I have no idea where most of them came from so no way to attribute them to anyone.  Most of these are so super easy to throw together -- they really can't even be called "recipes" so much as "methods."  However, they're really delicious!

Corn Dip

What you need:
2 cans of corn
1 cup mayo
1 red pepper, chopped
1 purple onion, chopped
2 cups shredded cheddar cheese
1 small bag of chili cheese Fritos
More Fritos (I like the Scoops!) for dipping

What you do:
Mix together corn, mayo, pepper, onion, and cheese.  I try to do this several hours before serving to let the flavors really soak in and meld together.  Just before serving, toss in the chili cheese Fritos.  Serve with Scoops or your other favorite corn chip.

** A few weeks ago, we were at a friend's house and she made a hot corn dip that was delicious.  Turns out it was the exact same recipe - sans the chili cheese Fritos - and she just baked it in the oven until the cheese was bubbly!  It's FANTASTIC either way.  Perfect for the pool when it's cold; awesome for football when it's warm.

Taco Dip

What you need:
8 wedges Laughing Cow cheese (I use the light Swiss)
1 can refried beans
1 can chili
1 package of taco seasoning
2 cups shredded cheddar or taco blend cheese
Jalapenos

What you do:
Spread the Laughing Cow over the bottom of a casserole dish.  Top with refried beans then a layer of a cheese then chili.  Sprinkle taco seasoning over the chili.  Top with remaining cheese and add jalapenos on top.  Bake at 350 for 15-20 minutes until cheese is bubbly.  You can also add all kinds of things to this dip: lettuce, tomato, sour cream, whatever floats your boat.

Pumpkin Dip

What you need:
1 can of pumpkin (just plain old pumpkin -- don't mess with the pie filling!)
1 package vanilla pudding
1 tub Cool Whip
Pumpkin pie spice
Cinnamon

What you do:
Mix together pumpkin, pudding (just the mix), Cool Whip, pumpkin pie spice (sorry, I don't measure my spices!  I just taste test as I go), and a dash of cinnamon.  Let it chill overnight.  Add a little more cinnamon when ready to serve -- just to make it a little prettier.  It's best served with cinnamon-flavored graham cracker sticks but it's also good with apple slices.

Crack Dip (I know that I found this recipe on Plain Chicken)

1 16-oz tub sour cream
1 package bacon bits (the real bacon pieces, please don't mess this up by trying to make it with something disgusting like Bacos, mmmkay?)
2 cups shredded cheddar cheese
1 packet Ranch dressing mix

Mix everything together and let chill.  As with most dips, this one is best if you refrigerate overnight but even letting it chill for a few hours is good.  We like it best with plain potato chips or cucumber slices.

Happy Dipping!