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When I dip you dip we dip (top 3 dips from bachelor competition)

If you aren’t up to speed on our Bachelor food competitions let me tell me about one of the most fun party ideas ever–every week that we watched the bachelor this past season, we would have a food themed competition (aka bring the best food or recipe that you have in that category). Over the last three months, we had a pizza competition (everyone bring their favorite take out pizza, Costco won BTW), chocolate chip cookie competition, appetizer competition, mac and cheese competition, and for the finale we did a dip competition. I have to say, they were all super good and fun but by far the best was the pizza and dip competition.

I can honestly say that ALL (I think there were 9 or 10 dips?) of the dips were so good but my little fingers can only type out a few so I’m leaving you with the top three recipes from the night. All of which I have craved since this night! Sit back and get ready to drool reading over these fantastic dip recipes!!!

Pan Fried Onion Dip

Recipe modified from Ina Garten

Ingredients

2 large yellow onions, halved and sliced thinly (about 1/8 inch thick slices)

4 tablespoons unsalted butter

2 tablespoons canola or vegetable oil

1/2 teaspoon cayenne pepper

3/4 teaspoon black pepper

1 1/2 teaspoon salt

4 ounces cream cheese

1/2 cup sour cream

1/2 cup mayo

Directions

  1. In a skillet, melt butter over medium heat and then add in oil
  2. Once butter is melted, add onions, cayenne pepper, black pepper, and salt to the skillet
  3. Stir to coat onions in butter/oil and seasonings
  4. Saute onions for ~20 minutes in skillet over medium/low heat until the onions are browned and caramelized
  5. Remove from heat and let cool slightly (this dip can be served warm, at room temp, or cold…I prefer warm so I typically only let me onions cool for a few minutes before doing the next steps)
  6. In the bowl of a mixer (you could use a hand mixer or if you don’t have either of those, soften cream cheese and you could mix with a wooden spoon), combine cream cheese, sour cream, and mayo until smooth
  7. Add in caramelized onions to mixer and mix until combined. Taste with a cracker or veggie to see if you need to add any more seasoning (Please note that I have already upped the cayenne, black pepper, and salt measurements from Ina’s original recipe)
  8. Serve with crackers, veggies, or pretzels

Sundried Tomato & Pesto Dip

Recipe adapted from Fork in the Kitchen

Ingredients

8 oz cream cheese, divided into 4 oz each

1/4 cup basil pesto (recipe below)

8 oz sour cream

2/3 cup sundried tomatoes (in oil), drained and chopped

1 1/2 cups Parmesan cheese

4 garlic cloves, chopped

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon thyme

Basil Pesto (yields 1 cup)

2 cups basil leaves

1/4 cup pine nuts (optional)

3 cloves garlic

1/2 teaspoon salt

1/2 cup Parmesan

1/2 cup olive oil

Directions

Basil Pesto

  1. Combine basil leaves, pine nuts, and garlic cloves in a food processor. Chop until coarsly mixed
  2. Add salt and Parmesan to food processor and pulse until combined
  3. Slowly add olive oil while pureeing the mixture (scraping the sides of the food processor as you go)
  4. Use immediately or it can be stored for up to a week in the refrigerator

Dip

  1. Preheat oven to 350 degrees
  2. In a mixer, combine half of the cream cheese (4 oz) and the basil pesto. Mix until combined.
  3. Spread the cream cheese/basil mixture on the bottom of a small pan (original recipes suggests a 4×6 pan)
  4. In the mixer, combine the remaining 4 oz of cream cheese, sour cream, sundried tomatoes, Parmesan cheese, garlic cloves, basil, oregano, and thyme. Mix until combined and then spread evenly over cream cheese/basil mixture already in pan
  5. Bake for 20-25 minutes, until hot and bubbly
  6. Serve with a sliced baguette

Frank’s Buffalo Chicken Dip (modified)

Recipe adapted from Frank’s RedHot

Ingredients

2 cups cooked chicken, shredded

8 oz cream cheese

1/2 cup Frank’s RedHot Buffalo Wing Sauce

1/2 cup ranch

1/2 cup cheddar cheese, shredded

Directions

  1. Preheat oven to 350 degrees
  2. In a mixer, combine chicken, cream cheese, buffalo sauce, ranch, and cheddar cheese until combined. Pour mixture into a baking dish
  3. Bake for 20 minutes
  4. Serve with tortilla chips and celery

ENJOY!

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