Spinach Artichoke
Dip
2 tablespoon unsalted butter
1 medium onion, peeled and chopped
6 cloves of garlic, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (6 ounces) marinated artichokes, drained and chopped
1 package (8 ounces) cream cheese, cut into cubes
1/2 pint sour cream
11/2 cups sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Tortilla chips or crackers for serving
Heat oven to 350 degrees Fahrenheit.
In a large skillet, melt butter over medium heat. Add onion and cook about eight minutes, stirring occasionally until golden. Add garlic and cook about one minute.
Stir in spinach, artichoke, cream cheese sour cream, 1 cup of the cheddar cheese, the Parmesan cheese, paprika, pepper, salt and red pepper flakes.
Stir well.
Place dip in an oven-proof two-quart dish and top with 1/2 cup of cheddar cheese. Bake for 20 minutes or until heated through. Serve with chips or crackers on the side.
- Submitted by Louise Kline, Carrolltown
Buffalo Chicken Dip
1 block cream cheese
2 cups shredded sharp cheese
1 large can of chicken, drained
1/4 cup buffalo hot sauce (or mild)
8 ounces ranch dressing
In microwave, heat cream cheese and regular cheese until melted and mix together.
Break up chicken with hands and add to cheese.
Add ranch dressing and hot sauce, stir well and heat until hot and well blended.
Serve with tortilla chips.
- Submitted by Cherie Chism, Hollidaysburg
Hot Mustard Dip
1/2 cup each ground mustard, vinegar and sugar
2 egg yolks
1/4 cup honey
In saucepan, mix mustard and vinegar and let set for 40 minutes. Stir in sugar and egg yolks.
Cook over medium heat until simmered and thickened (about 6-8 minutes), stirring constantly.
Remove from heat and add honey; stir well.
Chill and serve with pretzels or cheese and meat.
- Submitted by Cherie Chism, Hollidaysburg
Jalapeno Popper Dip
1 cup mayonnaise
2 8-ounce blocks of cream cheese
1 4-ounce can jalapenos, drained
1 4-ounce can green chilis, drained
Mix together mayo and cream cheese, then stir in jalapenos and green chilies.
Put in a microwaveable bowl, sprinkle with parmesan cheese, heat for two to three minutes until cheese melts.
Serve with tortilla strips.
- Submitted by Megan Hess, Hollidaysburg
Chili Dip
8 ounces softened cream cheese
1 can chili with beans
1 package Mexican cheddar jack cheese
Mix and put into baking dish.
30 minutes at 350 degrees.
- Submitted by Beverly Beaver, Huntingdon
