Test Kitchen #63 ~ The Dip Edition

I really enjoy little foods like appetizers and finger foods. Sweet or savory, it doesn’t matter, I just like popping bite size chunks of goodness. And, while dips are slightly different than other kinds of hors d’oeuvre, they still fall into that delicious category for me.

Because dips are usually easy to whip up, I like having plenty of options so I am going to share a couple of different recipes with you. One of  the most popular recipes I’ve shared is the simple but oh, so good feta dip. It is seriously at the top of my go to list when I need this kind of appetizer. But another savory dip that is almost as popular is this chili cheese dip. Only 3 ingredients and served hot; it is full of flavor and a quick fix. (And so good it was almost gone before I grabbed a picture!)

What you’ll need:
1 8oz cream cheese, softened
1 15 oz can of chili (the original pin called for bean less…I’ve discovered it makes no difference.)
2 cups shredded cheddar cheese
Tortilla chips
What you’ll do:
Spread the cream cheese evenly into an ungreased pie plate.
Pour the chili over the cream cheese.
Cover with shredded cheese.
Bake at 350 degrees for 10 to 12 minutes or until the chili begins to bubble and the cheese is melted. (We don’t have a microwave but obviously you could nuke it for a couple of minutes.)
Serve with tortilla chips.

Variation: Instead of chili use black beans. This recipe is also easily adaptable to a gluten free diet.

Although I have blogged this peanut butter toffee dip and it  is delicious, I think I have only made it twice. The favorite sweet dip in my house, hands down no question about it, is the chocolate cookie dough dip. It starts with melted butter and brown sugar so is anybody surprised? I think not.

What you’ll need:
1/2 cup of butter
1/3 cup brown sugar
1 8oz cream cheese, softened
3/4 cup confectioners sugar
1 tsp vanilla
3/4 cup mini chocolate chips
graham crackers
What you’ll do:
Melt butter and whisk in brown sugar, stirring well until the sugar is dissolved.
Remove from heat and add vanilla.
While mixture is cooling, beat cream cheese and confectioners sugar together until smooth.
Add in the nectar of the gods brown sugar and butter combo and blend until combined.
Stir in the mini chocolate chips.
(I tried regular chips once and it totally changed the texture and not in a good way either.)
Sprinkle a few chips on top for garnish and serve with graham crackers.

Try one of these the next time you have a gathering and you probably won’t come home with any leftovers.

A sure sign of a successful recipe! You can visit Tuesday’s Table for some other sure to be a hit recipes.

4 thoughts on “Test Kitchen #63 ~ The Dip Edition

  1. This looks mouthwatering good! I found your recipe over at the Tuesday’s Table link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1pVKnUd. Have a wonderful day!


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