Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
- 4 slices cooked and crumbled bacon
- Crackers, as desired
- Heat oven to 375° F.
- Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
- Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
- Serve with crackers.
Pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!
- 1 jar (14 ounces) pizza sauce
- 1 cup chopped turkey pepperoni, (from 6-ounce package)
- 8 medium green onions, chopped (1/2 cup)
- 1/2 cup chopped red bell pepper
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 package (8 ounces) cream cheese, softened and cubed
- Broccoli flowerets, cherry tomatoes and carrot sticks, if desired
- Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
- Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
- Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
You can cut the fat down if you want to use low-fat or fat free ingredients. Serve with crackers or chips.
- 1 pound bacon
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tomato – peeled, seeded and diced
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
- In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
If you’ve made chili and queso dip for your Super Bowl party and have both left over, use both to build the ultimate plate of nachos during the game.
- Layer tortilla chips on a plate or dish.
- Scoop on chili, queso dip, and a few tablespoons of sour cream.
- Sprinkle on cilantro. Serve.
Here is another big game appetizer that is sure to please those who like a dip with a bit of a kick, a baked Buffo Chicken dip. Lots of flavor and heat to enjoy no matter how cold the playoff game is that you are watching.
- 4-oz. room temperature cream cheese
- 9-oz. buffalo wing sauce
- 8-oz. bleu cheese dressing
- 4-5 boiled, shredded chicken breasts
- 1 yellow onion
- Preheat oven to 350°F.
- Boil yellow onion and chicken breasts in large pot for one hour. Pro Tip: if you don’t have time to boil chicken, use chicken in a can. You can find it in the grocery store next to the tuna fish, and, we promise, there’s nothing fishy about it.
- While chicken is boiling, mix buffalo wing sauce, bleu cheese and cream cheese in large bowl. Try to blend cream cheese as much as possible, but it’s okay if it’s still a little chunky.
- Once chicken has finished boiling, safely drain water. After chicken has cooled, use fork to pull meat away from bone and shred — using fork or your fingers — into thinner strips.
- Once chicken is shredded, mix with buffalo sauce mixture and pour dip into pan.
- Bake for 30 minutes.
- After baking, let dip cool.
One the dip has cooled, serve it with your favorite crackers and celery sticks.
Between those spicy chicken wings and guacamole, you need to make room on the Grey Cup snack table for some spicy queso dip. What better time is there to indulge in this creamy, cheesy appetizer than between downs of the biggest football game of the year?
Makes 3 cups
- 5 tablespoons unsalted butter
- 5 tablespoons all purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup pico de gallo, strained from liquid
- 4-ounce can diced green chilies
- 2 tablespoons cilantro, chopped
- In a sauce pot on medium-high heat, melt butter. Whisk flour with butter and cook for 1 minute. Slowly whisk in milk. Stir occasionally until mixture thickens. Turn heat to low, and add cheese. Whisk until smooth. Stir in salt, pepper, pico de gallo, chilies and cilantro. Keep warm on low heat.
Can be used as a dip or pour over nachos.
This is a quick Ten-minute appetizer! Melted cheese and corn stir up into a quick and delicious dip.
- 1 can (11 oz) Southwestern style corn
- 8 oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes
- 2 tablespoons sliced green onions, if desired
- 8 oz tortilla chips
- Drain liquid from corn into 2-quart saucepan. Add cheese; cook over medium-low heat, stirring constantly, until melted.
- Stir in corn. Cook until thoroughly heated. Spoon into serving bowl. Sprinkle with cilantro. Serve with tortilla chips.