Five Awesome, Easy Christmas Party Recipes You Can Make With Dip [SPONSORED]
It's inevitable - every Christmas, some slick family member thinks it's totally appropriate to bring nothing to the party but a tin of dip. But fear not - there are actually a ton of great things you can make with some dip and a little finesse. Check out five of our favorites below and browse more here.
1 cup uncooked long grain rice
1 package taco seasoning mix
1 Tbsp canned diced green chilies (optional)
4 boneless half chicken breasts
1 14.5 oz. can reduced sodium chicken broth
14 oz. mild salsa
1 cup Heluva Good!® Cheddar Cheese, grated
1 cup Heluva Good!® Monterey Jack with Jalapeño Peppers, grated
Tortilla chips Heluva Good!® Sour Cream
This dish will make 4 servings!
Grease a shallow 2-quart casserole dish. Spread rice in an even layer on the bottom. Sprinkle with 1/2 of the taco seasoning mix and optional chilies. Arrange chicken on top of rice and sprinkle it with remaining taco mix. In a saucepan combine broth and enough water to make 2 cups. Bring to a boil and pour over rice and chicken. Cover casserole and bake at 350°F for 30 minutes. Remove casserole from oven and spoon salsa over chicken. Top with grated cheeses and return to oven. Bake 5 minutes more, uncovered, until cheese melts. Serve with tortilla chips and sour cream on the side.
1 14 oz. container mild salsa
12 oz. soft cream cheese
4 Tbsp Heluva Good!® Horseradish
1 cup Heluva Good!® Italian Blend Shredded Cheese
1/2 cup scallions, chopped
1/2 cup celery, chopped
1/2 pound shrimp, deveined, cooked, peeled, and chopped (reserve a few for garnish)
Celery leaves for garnish
Crackers of your choice
This dish makes a whopping 12 servings!
Drain salsa well and place in a blender or food processor along with cream cheese and horseradish. Pulse several times to blend. Spread mixture in an even layer to cover the bottom of an 11 or 12-inch shallow dish. Sprinkle with half the shredded cheese. Next, layer on the scallions, celery and shrimp, in that order. Sprinkle with remaining cheese. Cover and refrigerate until ready to serve. Garnish with reserved whole shrimp and celery leaves. Serve with crackers.
Salt and pepper to taste
3 Tbsp Half & Half
1 Tbsp cilantro, minced
1 Jalapeño pepper, minced
1/4 cup red pepper, diced
1 green onion, minced
2 to 3 Tbsp olive oil
1/2 cup tomatoes, diced
6 oz. Heluva Good!® Fiesta Salsa™ Dip
This recipe makes 2 servings.
Beat the eggs, salt and pepper, and Half & Half with a whisk or electric beater. Mix in the cilantro, peppers and onion. In a small skillet heat the olive oil over medium heat. When hot pour the egg mixture into the skillet and scatter tomatoes on top. As the omelet cooks lift edges with a small spatula and tilt skillet to allow mixture to run to the sides and bottom of pan. As the omelet starts to set, remove from stove and place under a preheated broiler to finish cooking the top, about 1 to 2 minutes. When cooked remove from broiler, slide the omelet on to a preheated plate, spoon the dip down the middle of the omelet, fold in half and serve. Serve remaining salsa on the side.
6 slices bacon
1/2 cup Heluva Good!® Sour Cream
1/2 cup mayonnaise
1 Tbsp brown sugar
1 tsp lemon juice
1 cup celery, chopped
1 cup walnuts, chopped
6 oz. Heluva Good!® Cheese of your choice (Jack, Colby, Cheddar or Swiss), cubed
5 Macintosh apples, cored and diced
10 oz. fresh spinach, large stems removed
Cook bacon, crumble, and set aside. Mix together sour cream, mayonnaise, sugar, and lemon juice for the dressing. Set aside.
Combine celery, walnuts, cheese, and apples in a mixing bowl. Add dressing and toss well. Divide the spinach among six plates. Mound the salad in the middle of each plate of spinach, and sprinkle each serving with crumbled bacon. Serve immediately.
1 pound lean ground beef
2 Tbsp. Heluva Good!® White Cheddar & Bacon Dip plus additional for garnish
12 slices Heluva Good!® Sharp White Cheddar Cheese
3/4 cup white mushrooms, sliced
2 Tbsp. butter
12 dinner rolls
12 slices crisp cooked bacon
Lettuce, tomato and red onion for garnish
This will make 12 sliders!
Mix 2 Tbsp. White Cheddar & Bacon Dip into hamburger then place on cutting board. Roll beef mixture to approximately 2 inches thick, then cut out slider patties using a 2-inch round cookie cutter. In a saute pan, saute mushrooms in butter over medium heat until slightly browned. Take 12 slices of cooked crisp bacon and cut in halves; set aside. Prepare barbecue. Grill burgers to desired doneness and top each with a slice of Sharp Cheddar Cheese. Place burgers on rolls and garnish each with mushrooms, 2 half slices of bacon, lettuce, tomato, red onion and an additional dollop of White Cheddar & Bacon Dip.