Saturday, December 22, 2012

Get Your Dip(s) On!

I recently made two dips and they are both amazing so I had to share!  Both are perfect to take to parties or just to snack on during an afternoon football game.  

This first one makes quite a bit so feel free to cut in half.  The instructions say to chill for at least 24 hours before serving but it is definitely edible right after you make it (ahem, not that I know from experience).  It's just that it thickens the longer you let it sit, in the fridge of course.  Remember to DRAIN all canned items before mixing.

Fiesta Dip

  8 oz. pkg. cream cheese, softened
  16 oz. container sour cream
  11 oz. can sweet yellow and white corn, drained
  15 oz. can black beans, drained and rinsed
  10 oz. can diced tomatoes with green chiles, drained (original Rotel)
  1 1/2 Tbl. taco seasoning mix
2 c. shredded Cheddar cheese
  Tortilla chips

In a large bowl, mix all ingredients except of course the chips.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.

Bacon Ranch Cheese Ball

2 (8 oz each) packages cream cheese (light is fine)
1 (1 oz.) packet dry buttermilk ranch dressing mix
1/2 cup cheddar cheese, grated
4 green onions, thinly sliced
5 pieces of bacon, fried and crumbled
1/4 cup chopped black olives, optional
pecans or almonds, finely chopped for coating

1.  Mix together cream cheese and dry ranch seasoning packet.  Stir until smooth.  Add cheese, onions, olives (if using) and bacon.  Stir until well combined.

2.  Shape into a ball.  Roll in nuts to coat outside.  Fix shape if needed.  (You can make one big or more smaller) Store in refrigerator.

Serve with crackers. 

I spread almonds on wax paper and rolled on that to make it easier.


 Here is a picture of mine - not bad for my first ball, cheese ball that is.

 Here is a picture of the inside from Pinterest.



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