Assortment of Dips and Spreads
Assortment of Dips and Spreads
RECIPES:
Dips and Spreads
Make buffalo chicken dip, veggie salsa, and a dessert chocolate chip cheese ball
Photography by Sarah VonderHaar
If you’re in need of an easy-to-eat dish the whole family will enjoy or searching for an afternoon snack to hold you over until dinnertime, consider dips and spreads, which are easy to make, delicious, and fun to eat.
Rosa’s buffalo chicken dip is the ultimate crowd-pleaser, keeping everyone coming back for second scoops. If you’re looking for a satisfying and healthy snack, try Paul’s veggie salsa, packed with beans, corn, avocado, and tomatoes. And for a unique dessert, try out Andrea’s chocolate chip cheese ball.
Buffalo Chicken Dip
Veggie Salsa Dip
Chocolate Chip
Cheese Ball
Buffalo Chicken Dip
By Rosa M. Barrow from Yelm, Washington
Buffalo Chicken Dip ready to be served
Buffalo Chicken Dip ready to be served
Level:
Intermediate
Time:
5 Minutes Prep
50 Minutes Cook
15 Minutes Cool
Yield:
12 to 16 servings
INGREDIENTS:
4 chicken breasts, boneless and skinless
16 ounces chicken stock
1 cup hot sauce
16 ounces (2 blocks) cream cheese
16 ounces ranch dressing
1 ½ cups Monterey Jack cheese, shredded
1 ½ cups cheddar cheese, shredded
6-8 medium scallions, thinly sliced
Carrot, celery and tortilla chips, for serving
You can serve this buffalo chicken dip with celery sticks and other vegetables, tortilla chips, or crackers, Rosa writes.
Buffalo Chicken Dip Ingredients separated
DIRECTIONS:
  1. Preheat oven to 375 F.
  2. In a large pot over high heat, add chicken breasts and chicken stock. Make sure the chicken breasts are fully submerged, adding a little more stock if necessary. Bring to a boil.
  3. Once the stock is boiling, cover the pot and lower heat to bring to a simmer. Simmer for 10 minutes, or until chicken is cooked all the way through.
  4. Carefully remove chicken from the pot and let rest 10 minutes. Discard stock. Using two forks, shred the chicken and place in a medium bowl.
  5. Mix hot sauce with chicken. Spread chicken and sauce evenly across the bottom of a 3-quart baking dish and set aside.
  6. In a medium saucepan over low heat, melt and mix cream cheese and ranch dressing until smooth.
  7. Pour the cream cheese-ranch mixture evenly over chicken. Top with Monterey Jack and cheddar cheese.
  8. Bake uncovered for 20 minutes, until dip is bubbling and brown on top.
  9. Let cool for 15 minutes before topping with scallions and serving with your favorite veggies or chips.
YOU DIP, I DIP, WE DIP
Veggie Salsa Dip
By Paul Gibree from Northbridge, Massachusetts
Veggie Salsa Dip with a side of salsa
Veggie Salsa Dip with a side of salsa
Level:
Beginner
Time:
30 Minutes Prep
10 Minutes Cook
1 Hour Chill
Yield:
10 to 12 servings
INGREDIENTS:
3 ears corn, cleaned and husks removed
1 tablespoon olive oil, plus more for coating
One 15-ounce can black beans, drained and rinsed
1 avocado, diced
1 medium red onion, diced
1 orange bell pepper, diced
10 ounces cherry tomatoes, diced
Juice of 1 lime
2 tablespoons fresh or dried cilantro
¼ teaspoon cumin
¼ teaspoon garlic powder
Salt and pepper, to taste
Tortilla chips, for serving
You can sub the fresh corn with canned corn, if you’d like.
Veggie Salsa Dip Ingredients seperated into bowls
DIRECTIONS:
  1. Lightly coat corn with olive oil.
  2. Heat a griddle over high heat and cook corn for 10 minutes. Using tongs, rotate corn every 2 to 3 minutes so that all sides cook evenly.
  3. Remove corn from the griddle and let cool 5 minutes, until safe to touch. Using a knife, carefully cut off the kernels and place in a large bowl.
  4. Add black beans, corn, avocado, onion, pepper, and tomatoes to the bowl and mix.
  5. In a separate medium bowl, mix together 1 tablespoon olive oil, lime juice, cilantro, cumin, garlic powder, salt, and pepper. Pour the seasoning mixture into the larger bowl and mix everything well.
  6. Chill the salsa for at least 1 hour before serving with tortilla chips.
MAKE THIS SALSA
Chocolate Chip Cheese Ball
By Andrea Shelton from Nashville, Tennessee
Image of Chocolate Chip Cheese Ball
Image of Chocolate Chip Cheese Ball
Level:
Intermediate
Time:
20 Minutes Prep
5 hours Chill
Yield:
6 to 8 servings
INGREDIENTS:
16 ounces (2 sticks) cream cheese, softened
½ cup (1 stick) butter, softened
¾ cup powdered sugar
2 tablespoons brown sugar
½ teaspoon vanilla extract
1 cup pecans, finely chopped, divided
¾ cup semi-sweet chocolate chips
Graham crackers, for serving
This dessert is as fun to make as it is to eat.
Image of Chocolate Chip Cheese Ball
DIRECTIONS:
  1. In a medium bowl, use a hand mixer to beat together cream cheese and butter until smooth.
  2. Beat in powdered sugar, brown sugar, and vanilla. Using a spatula, gently stir in chocolate chips and ¼ cup of the pecans.
  3. Cover the mixture and chill in the refrigerator for 4 hours, until it’s hardened to the consistency of cookie batter.
  4. Using your hands, shape the mixture into a ball. Cover in plastic wrap and chill for 1 additional hour.
  5. Unwrap the ball and carefully roll it in the remaining pecans so that the surface is fully coated.
  6. Serve the dessert cheese ball cold with graham crackers.
START SPREADING
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