Tuesday, September 17, 2013

Dip, Dip and More Dip

Yesterday we had that great Hot Corn Dip recipe.  And then there came a little nip in the air this morning so I thought that just called for a couple more great dip recipes.  I know y'all have heard me mention this dip once or twice (or a hundred times) but honestly, this is just one of those things you can eat for supper with a spoon.  I'm pretty sure it has all of the major food groups:  Dairy:  check - cream cheese;  Vegetables:  check - Rotel tomatoes;  Meat: check - sausage; Grains: check - tortilla chips.  See there, it's a balanced meal.

Huddle Up Dip
2 pounds pork sausage, cooked, crumbled and drained
2 (8 ounce) packages cream cheese
2 cans diced tomatoes with green chilies
Tortilla chips


Place cooked sausage in a large saucepan over medium heat. Add cream cheese and stir until it is melted. Add tomatoes and heat through. Serve immediately. If desired, transfer to a small slow cooker to serve and keep warm. Serve with tortilla chips.

Here's one more dip recipe that is just as equally delicious.  I served this a few weeks ago as an appetizer for the family and all of us just stood around the island in my kitchen and ate it until it was gone.  It is that good.

Hot Broccoli Cheese Dip
1 (8 ounce) package cream cheese, softened
1 cup sour cream 
1 envelope Italian dressing mix 
1 (10 ounce) package frozen chopped broccoli, thawed, well drained 
2 cups shredded cheddar cheese, divided
Crackers or toasted baguette slices 


Preheat oven to 350 degrees. Beat cream cheese, sour cream and dressing mix with mixer until blended. Stir in broccoli and 1 1/2 cups cheddar cheese; mix well. Spread into 9-inch pie plate. Bake 20 minutes. Sprinkle with remaining cheddar cheese; bake 5 minutes or until cheese is melted. Serve with crackers or toasted baguette slices.

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