Super dips for a super game
Super Bowl Sunday might be one of my favorite days of the year. Not because I am an avid football fan, but because I get to make some of my favorite recipes (if that’s even what you can call them) for the celebration.
I have three stand-by dips: Buffalo Chicken Dip, Bacon Ranch Dip and Hot Crab Dip. And, because I am a very good sharer, I’ve included the recipes below.
Buffalo Chicken Dip:
-1 block (8 oz) cream cheese
-1/2 cup ranch salad dressing
-1/2 cup of Red Hot sauce (buffalo style!)
-1/2 cup mozzarella cheese
-1 cup shredded chicken (you can use canned, too.)
Directions: Heat up in a 350 degrees. Combine ingredients and bake in the oven for 20 minutes, or until bubbly. Serve with celery and tortilla chips.
Bacon Ranch Dip:
-16 oz. sour cream
-1 packet dry ranch dressing mix
-1 bag of fully-cooked bacon pieces (not bacon bits, but these are right next to them in the grocery store!)
-1 1/2 cups shredded cheddar cheese (or more, if you’re me)
Directions: Combine all the ingredients and refrigerate for 1-2 hours. Best served with pretzels.
Hot Crab Dip:
-1 block (8 oz.) cream cheese
-1 Tbsp. milk (used to soften the cream cheese)
-6 1/2 – 8 oz. crabmeat
-2 tbsp. chopped onion
-1/2 tbsp. horseradish
-1/2 tsp. salt
-1/2 tsp. pepper
1. Soften cream cheese with milk. In a large bowl mix all ingredients until well combined.
2. Spread evenly in a square baking dish.
3. Bake at 375 degrees for 15 minutes. Serve warm with crackers (I prefer Triscuits).