Anyway, dips of some sort tend to be popular because they are easy, yummy, and a pretty safe bet in terms of being a crowd pleaser. Guests can grab a bite when they are walking by, feeling free to wander around, chat with friends, etc. I've had lots of dips. There really aren't many dips I don't like. And I figured 3 was enough for one post....the dips I've listed below all reheat well, and/or store well.
If you like Buffalo wings, you will LOVE this Buffalo Chicken Dip! Full disclosure here: it's an odd orange/salmon color. Which is not generally a coveted color in a dip, but trust me here. This one is worth it. I admit my husband and I have eaten this for dinner more than once. With Fritos. I've also heard that this would be good as a burrito filling or over rice. Which would be a much better way to "convert" this into a dinner. Perhaps we will do that next time. And perhaps we will just eat the dang dip, fritos and all...
Buffalo Chicken Dip (from Jenny E., Dayton, OH)
3 boneless, skinless chicken breasts, boiled and shredded
1 cup Frank's Hot Sauce
1 cup ranch dressing (can also substitute bleu cheese dressing--I don't, but you can)
1 block cream cheese, softened
1/2 cup shredded white cheddar cheese
Mix all ingredients together, top with an additional
1/2 cup of shredded white cheddar cheese if desired. --I put about 1/4 cup in the dip, and a 1/4 on top.
Bake at 350 degrees for 30-40 minutes. Cool for 10 minutes before serving. Serve with Fritos, celery or carrot sticks.
Boursin cheese
This cheese is a soft, herbed cheese. You can buy it at most larger grocery stores. It's delicious. And if I bought as much Boursin cheese as I use, I would be spending WAY too much moolah on cheese. It would be worth it, in my opinion. And I have another option, which having tried, I now prefer. Better on the wallet, better on the taste buds. Again, I don't have the specific source for the recipe....other than a Google search. I supposed I should say, "I Googled it." Since apparently Google has become a verb...but I digress.
Boursin-style cheese can easily be made at home. Which is not just more economical, but fresher and tastier to boot.
Homemade Boursin cheese
10-20 min prep, makes 3 cups (approximately)
2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley
Have cheeses and butter at room temperature. Crush garlic. Mix cheeses, butter and garlic. Add remaining ingredients, mix well. Pack into a container just large enough to hold the boursin and store in refrigerator.
To serve, bring to room temperature. Good on crackers or crustini.
Or in creamed spinach OR with sliced grape tomatoes (place tomatoes in bottom of baking dish, layer about a cup of boursin cheese on top, and bake for 20-30 minutes at 350 degrees; serve with crustini, crackers, or fresh bread).
Also, really good probably a million other ways! And MUCH more economical than 8 bucks for 5.2 ounces. And truly not difficult. :)
Fiesta Dip
Everyone needs a quick go to---which is why I love this next option. If you like spicy, Fiesta Dip Mix gets mixed with mayo and sour cream at least an hour before you need it. This is a product from Tastefully Simple--let me know if you need a contact and I'll get that to you.
Bonus: the directions are on the bottle, so you can't ever lose it. Or if you do lose it, you couldn't have made it anyway because you don't have the mix either. The longer you let the flavors meld together, the better it is.
You can tone down the spice slightly by using less than the suggested amount; but know that this is meant to have some kick to it! Served with tortilla chips, or pita bread, or veggies....
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