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‘Football Party (MAN dips)’ Category

  1. Jalapeño Popper Dip (#28)

    August 25, 2012 by admin

    Hello, again!! I’m back. Yes, I took the summer off because it was too hot to post blogs about melted cheese. And that takes a lot for me to admit. Anyway. There are changes coming to the blog. Not all change is BAD. Some change is…I think…good. So stay tuned for that. Until then, I’m bringing back the dips with this delicious, decadent bar treat: The Jalapeño Popper  BUT IN DIP FORM. Holy mother. Really? Really. It’s ridiculously good. In fact, it gets 4 pretzels out of 5. Maybe even 5. 4 if you don’t like jalapeño poppers to begin with; 5 if you do.




    Jalapeno Popper Dip

    From My Baking Addiction


    2 (8 ounce) packages cream cheese, softened

    1 cup mayonnaise

    (4 ounce) can chopped green chilies, drained

    4 ounces canned diced jalapeno peppers, drained (use less if your heat-wimpy)

    1/2 cup shredded Mexican style cheese

    1/2 cup shredded mozzarella cheese


    1 cup Panko bread crumbs

    1/2 cup freshly grated parmesan cheese


    1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

    2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

    3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

    4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

    5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

    6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.



    In Technicolor


    Mix mayo and cream cheese until smooth. Make sure your cream cheese is SOFT, otherwise you’ll have chunks and nothing turns a stomach more than CHUNKS.

    Add the other stuff (except for the topping)

    Put it in a pretty bowl. Lick the spoon afterwards. The dip at this point already tastes really good.

    In separate bowl, mix Panko, Parmesan, and olive oil.

    Sprinkle topping over dip and then use paprika to make it purty.

    Bake that mofo until it’s brown and bubbly and you’re salivating.




    I want to make this again. Like right now. You could totally have a bar-night dip party and make this and the Buffalo Wings Dip, the Cheeseburger Dip, etc. We served it with crackers but it’d be great on bruschetta or, hell, slather it on a burger.



    Coming soon: The Dip Blog changes into the Dips, Balls, and Logs Blog. First up: delicious balls for entertaining. Awwww yeah.

  2. Cheeseburger Dip #23

    March 10, 2012 by admin

    Click on picture to go to original post, or read my take on it below.


    You know I’m sort of obsessed with recipes that taste like sandwiches but are really dips. It started with the Reuben Dip, and I guess that was my Gateway to the Path of Cheese Destruction. I went willingly. Gleefully even.

    One day, I did a random search for a Cheeseburger Dip because I was thinking, man, I’d like a cheeseburger but I’d like to be able to dip things into it. I was pretty sure I could come up with a recipe (I’ve got the basics down for good dips. It involves cream cheese), but I was feeling lazy. And I found one. So, this isn’t MY recipe, it’s on Closet Cooking and he’s got some pretty terrific stuff on there.

    I decided to try this. It’s great. Cheesy, cheeseburger-y, and just plain awesome. I’ll post my pictures, but the pictures from the Closet Cooking blog are a lot better than mine. I was rushing this dip and the picture taking. I blame my hunger on that.



    It's a lot of stuff, but you probably already have most of it on hand.



    1/2 pound ground beef

    6 strips bacon, cut into 1 inch pieces

    1 small onion, diced

    1 clove garlic, chopped

    4 ounces cream cheese, room temperature

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/2 cup mozzarella, shredded

    1/2 cup cheddar cheese, shredded

    1 tablespoon worcestershire sauce

    2 tablespoon ketchup

    Optional: top with lettuce and tomato when the dip is baked and bubbly.



    1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
    2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
    3. Add the onion and saute until tender, about 5-7 minutes.
    4. Add the garlic and saute until fragrant, about a minute.
    5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

    Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.




    Cook separately the ground beef, bacon, and onion. (Or you can do what I did: Have your hubby cook the meat while you snap pictures.) Then cook the bacon and then the onion. You can use the same pan. In fact, you SHOULD use the same pan. Why waste the flavor?

    Mmmm. Meat.


    Bacon, chopped and ready to be crisped.


    Mix everything up.



    Mix and put in a serving dish. I find pie plates work great for sandwichy dips.


    Bake and serve.


    I made a slight mistake. I didn’t have any mozzarella so I used all cheddar cheese. While it didn’t affect the taste any (it was still great) it did affect the color and gooey factor. For these reasons, I can see why you want the combination of cheddar and mozzarella. Color and melty gooeyness. Also, I’d reserve some of the cheese and put it on the top of the mixed ingredients.

    The dip may not be pretty, but just cover it with lettuce and tomatoes. No one will know.





    Can you guess? We give this 5 pretzels out of 5! Of course we did. My mom came over and I said we were having an appetizer. I meant for it to be an appetizer but the three of us basically scarfed down the entire dip, before Kealoha said: “Wait. I need to refrigerate it and see how it heats up.” In the morning, he heated it up, ate every last bite and declared that this was a terrific dip.





    Tortilla chips


    Bagel Chips

    Vegetables (But why would you want to do that)

    BONUS: Make the dip at a potluck and serve it with mini-buns, then they can scoop the dip sloppy joe style and have mini-cheeseburger-dip-actual-sandwiches.


  3. Crack Dip (AKA Loaded Baked Potato Without The Baked Potato Dip) #21

    February 1, 2012 by admin


    I don’t have all the pictures for this one. I made it over Christmas when I got a new camera and in my excitement, I forgot to take pictures of the step by step process. This one is so easy, you really don’t need the pictures. Basically, buy the ingredients, mix them together, wait, eat.



    16 ounces sour cream

    1 package Ranch Dressing or Dip (dry mix)

    3 ounces bacon bits (the real kind in a bag)

    1 cup shredded cheddar cheese

    ¼-1/2 cup milk (optional)


    For the Ranch Dip…you want something like this:




    Mix all the ingredients together. Refrigerate 24 hours.




    My brother went crazy over this. He stood at the table, dipped his chip in, took a bite, said “Huh”, took another chip and repeated the process over and over. It was pretty funny. Every now and then he’d ask me “What’s that dip again” and I’d tell him and he’d say “Man. That’s pretty good.” He took home all the leftovers.


    We give this 4 Pretzels. It’s not my personal favorite, but it is a crowd pleaser. You do want it to sit for 24 hours so the flavors meld. I found the dip was a little too thick, so I added about 1/4 cup of milk to get it to dippable consistency.






    And it would probably be great on a baked potato.


    Here’s the dip again with my curry mango dip. Isn’t it festive?

  4. Cuban Sandwich In A Dip (#20)

    January 13, 2012 by admin

    I admit this dip ain't pretty, but it sure is good.


    Kealoha and I love sandwiches. We do. It’s kind of ridiculous. High on our list are two sandwiches: The Reuben and The Cuban. I’d already made a Reuben Dip…so I thought….by god…what if I created a Cuban Dip? What if you could put all the flavors of that sandwich with the pork and ham and pickle, but then make it dippable. It couldn’t be possible! It wasn’t possible. And then…you know what…I did it anyway.

    I’ve made enough dips to know the basics. I’d need some cream cheese and then mix everything in. Voila! A Cuban Sandwich in a DIP FORM. Wow.

    I share this with you know, just in time for one of those football type parties.



    4 ounces cream cheese (1/2 block), softened

    ¾ cup honey mustard dressing or dipping sauce

    1 tablespoon stone ground mustard

    1/3 cup dill pickle, diced

    1 pkg. Swiss cheese slices, diced (about 7 ounces or 1 cup)

    1 cup diced pork chop (use a leftover pork chop, or buy one at the deli)

    1 cup ham, diced


    Mix cream cheese and mustards until combined. Add remaining ingredients. Spoon into a greased shallow pie plate or casserole dish. Bake at 350 for 20-30 minutes, until it’s nice and bubbly.



    Here, I present to you the process of mixing this dip to prove I actually did make this, and didn’t just create the fantasy while using photoshop.

    Mix the cream cheese, honey mustard dip or dressing, and stone ground mustard.


    Mix in your meat and pickles. You have to have pickles. It's not a cuban sandwich without it.


    Spoon it into a pie plate.


    Bake until the edges get golden. It'll be melty and gooey when you spoon it out.


    The Verdict

    At first I thought it was 4 out of 5 Pretzels. I couldn’t eat a ton of it, but that’s probably a good thing. Kealoha on the other hand went crazy over it. Plus, he ate it for the next three days. I guess it proves that you could make this ahead of time and it heats up great. We give it 5 out of 5 pretzels, because it’s a sandwich in a dip. So exciting.


    Check Out

    Check out my other “Football Party MAN Dips“. They’re not just for men nor are they dips just for football viewing. They’re just good, hearty dips that a big guy named Bob would probably like.

  5. Amped Up Artichoke Dip (#19)

    January 2, 2012 by admin


    For years, my aunt and uncle brought artichoke dip to our family get-togethers. It was my first taste of what I considered “gourmet cooking”. I loved it. I’d eat it nonstop, even forgoing turkey or whatever. The recipe is simple: chopped and drained artichoke hearts, 1 cup mayonnaise, 1 cup parmesan and a dash of tabasco sauce. Combine and bake.

    It’s still my favorite dip. It’s actually my Gateway Dip, if you will. I still make the simple version, but I’ve experimented with different ratios and ingredients. I love the following recipe from “Delicious Dips” by Diane Morgan. The addition of shallots and lemon give it a little kick and just that amped up flavor that is really awesome.

    This is the kind of dip where people take a bite, nod, and say “Mmmm”. This dip is one of my all-time faves. It gets 5 out of 5 pretzels, plus a bonus celery stick for introducing me to the Foodie world. (With thanks to Aunt Connie and Uncle Dave.)




    1 large shallot, halved

    2 cans (13.75 ounces each) artichoke hearts packed in water, well drained

    ½ cup mayonnaise

    ½ cup sour cream

    3 tablespoons lemon juice

    1 cup grated Parmesan cheese

    salt & pepper

    1/3 cup unseasoned dry breadcrumbs

    ½ teaspoon dried oregano

    2 teaspoons olive oil


    1. In food processor with the metal blade, pulse the shallot until coarsely chopped. Add in the artichoke hearts and pulse again until coarsely chopped. (By pulsing the shallot first, you’ll make the pieces a bit smaller, which I prefer.)


    2. In medium bowl, combine the mayo, sour cream, lemon juice, Parmesan cheese and salt and pepper. Add the chopped shallots and artichoke hearts and mix until well combined. Transfer to a buttered 1 ½ quart shallow baking dish.


    3. In small bowl combine the breadcrumbs, oregano, and olive oil. Sprinkle over the dip.


    4. Bake in 400 degree oven until the bread crumbs are toasty brown and the dip is bubbling at the edges. About 20-25 minutes, longer if you like it a little more bubbly.


    NOTE: You can make this ahead of time. Make through step two and refrigerate. Just before baking, combine with step three.


    PROCESS (In Pictures!)

    Pulse those shallots and arty hearts. Get violent. It's okay.


    Combine smooth and creamy ingredients placidly in separate bowl.


    Mix it all together. Par-tay! Par-tay! (Not really. Just mix it.)


    Sprinkle with topping and bake until it looks like this.


    The Verdict


    Eat it. Just eat it. And dunk with bagel chips, bruschetta, Club crackers, etc. Sometimes I just eat it as a side dish. I’m ashamed of that, but it’s true. And sorry for not taking a picture of what it looks like on a cracker. I was too busy eating.


  6. Reuben Dip (#17)

    December 22, 2011 by admin


    I saw this recipe in a free cookbook from Philadelphia Cream Cheese. You had to buy a crap load of their cream cheese to get the book, but I’m a sucker for that kind of thing….plus it was an excuse to make cheesecake. When I saw this recipe, I had the same reaction I did to the recipe for ‘chicken wing dip‘: It was either going to be horrific or awesome.

    It was awesome.

    That’s right. I’m deviating from my dip format, and I’ll just tell you up front: this is a 5 PRETZEL DIP. It’s gooey. Comforting. Delicious. I think I’m becoming obsessed with dips-that-taste-like-sandwiches. Really, it is a spreadable sandwich (but that sounds kind of gross).




    I forgot to take pictures at first. Here’s one of a couple of the ingredients. Imagine the rest:




    4 ounces (1/2 pkg.) cream cheese, softened

    1/2 cup Thousand Island dressing

    1/4 lb sliced deli pastrami, chopped

    3/4 cup well-drained sauerkraut

    1 pkg (8 oz) Swiss cheese slices, chopped


    1. Heat oven to 350.

    2. Mix cream cheese and dressing in medium bowl; stir in remaining ingredients.

    3. Spread onto bottom of 9-inch pie plate or shallow dish.

    4. Bake 20 minutes, until heated through. (Or you can microwave it.) Serve warm with rye bread or crackers.




    I thought since it’s served in a pie plate, I could use a smallish mixing bowl. So I mixed the cream cheese and dressing, trying to smooth it to get out the clumps. Then I added the sauerkraut.




    Then I added the pastrami and Swiss and promptly realized I should’ve used a bigger mixing bowl. Ah well. It required me to mix slowly and gently while making myself breathe meditatively.




    Put it in the pie plate. Ready to go. I actually made this during the morning, and then popped it in the oven when our friends arrived at night. Perfect.




    Bake that puppy up! Cook it until it’s bubbly and luscious looking.

    You can serve this with pickles too, but when I tried it…all I tasted was pickle.

    We also decided that it needed a stronger sauerkraut taste. I think this comes down to quality of ingredients. I got cheap stuff, but next time I’ll get the fancy 1000 Island dressing and some sauerkraut from the meat area.


    And happy holidays.




  7. Hot Spinach and Artichoke Dip (#13)

    October 13, 2011 by admin

    This dip post is late, but there’s a good reason (besides getting married). I searched about a hundred recipes (literally) and tried three of them to find the right one. Some of them were too spinachy, some lacked flavor, some were just weird. Recipes all had the same basic ingredients, but some used fresh garlic, some garlic powder. Some used canned artichokes and blanched the spinach in boiling water. As much as I love Alton Brown, his recipe rated only a three…so I had to keep looking. And then I found it. It was posted on a general recipe-sharing website, and while like many other recipes it had the same basic ingredients with one exception: mozzarella cheese. Who knew this would be the magical ingredient needed to create a truly gooey and decadent dip.

    It’s luscious. Gooey. And you can’t stop eating it.

    The Recipe


    Copycat of TGI Friday’s Hot Artichoke and Spinach Dip


    ½ cup sour cream

    ½ cup mayonnaise

    ½ cup grated Parmesan cheese

    ½ cup cubed mozzarella

    1-2 teaspoons of minced garlic

    ½ package (about 8 ounces) frozen, chopped spinach, thawed and squeezed of its juice

    1 (14) ounce can artichoke hearts, chopped




    1. Combine all ingredients.

    2. Place in shallow casserole dish.

    3. Bake dip for 15-20 minutes at 325, or heat in microwave until bubbly.


    The Process


    The hardest thing is squeezing water out of spinach. Take the defrosted spinach (you can do this in the microwave if you need), put it on a clean kitchen towel and squeeze. I used to do this to dry sweaters when I washed them and was too poor to get dry cleaning. It works great.



    Chop ingredients and add in bowl and mix. Easy.



    Bake or heat in microwave.



    The Verdict


    I wanted to find a 5 Pretzel recipe and I think I did. This baby gets 5! The fresh garlic lightly adds bite to every mouthful and the slight acidity of artichoke balances the creaminess of the spinach and cheese. It’s simply awesome.

    Be careful not to overbake. You’re not really baking, just heating it through. If you bake it too long, the spinach will cook through and the dip will suffer for it. In fact, heating it the microwave works just as well.









    The Dunkables






    Root chips

    Tortilla chips

    Bagel chips


    Try it in an omelette. Dip also freezes well.


    Like this dip? Let me know! I’m hungry for comments. Want me to find or try a certain dip recipe? Please email me at



  8. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.


     The Recipe


    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro


    The Process


    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.




    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.



    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.


    The Verdict



    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.


    The Dunkables


    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales



    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at I’d love to give your dip a pretzel rating.

  9. Dip #8 — Buffalo Chicken AKA Hot Wing Dip

    August 25, 2011 by admin

    A reader sent me a recipe for this ages ago, and then I lost it. I remember thinking “Holy cow. Like hot wings in a dip? Really?” I was both repulsed and drawn to the recipe. I never made it though because the recipe called for canned chicken, and I just couldn’t swing that way. Then I lost it. (I lost ‘it’ as in the recipe, not I ‘lost it’ as in my sanity.)

    I found another recipe in a free book by Gooseberry Patch, but as I started to put it together, I knew the ratios couldn’t be right. Almost an entire jar of hot sauce AND bleu cheese dressing? That sounded awful. And spicy. And soupy.

    So, I tweaked the recipe. This is the tweaked version…but if you make it, do it to taste. Start with these ratios, and if you want more heat or more dressing, simply add it in to taste.


    The Recipe


    8 ounces cream cheese, softened

    2 chicken breasts, cooked and diced (great use for a rotisserie chicken)

    1/3 cup hot sauce

    ½ cup bleu cheese dressing

    1 cup shredded cheddar


    The Process

    Mix everything but the cheddar. Taste. Add more hot sauce and dressing if you need to. Pour into casserole dish.

    Top with cheddar cheese and bake in 350 oven for about 20 minutes, until hot and bubbly.

    The Verdict

    The original recipe called for 15 ounces of hot sauce and bleu cheese dressing, but that’s almost the whole jar. I just couldn’t do it. So I added less. (See above.) It’s an easy recipe; you just mix it all together. The next time I make it, I’ll probably get a higher quality bleu cheese dressing.

    So what’s the verdict? WE GIVE THIS DIP 5 Pretzels!! Yay!!

    Why 5 pretzels? As my cousin Jennie said “This dip is like life-changing”. Or something like that.

    I threw a dip party for my dippy friends Debbie, William, Jason, Karen, and Kealoha, and everyone agreed that this dip is a rock star. It’s full of flavor, surprising, spicy, creamy, cheesy, salty, and just plain terrific.

    I think you could even put this on mini rolls and have Buffalo Wing SLIDERS. Oh, man.


    The Dunkables


    Tortilla Chips

    Pita Chips

    Bagel Chips


    Or on mini rolls with a little lettuce for sliders

  10. Dip #7 — Hot Crab Dip

    August 19, 2011 by admin

    Before I even get started here…I just have to say that so far this is my favorite of all the dips I’ve made. In fact, even though I made it last week, I’m still thinking about this dip. AND I WANT TO MAKE IT AGAIN. I’ll tell you more in a minute. Anyway. Hot Crab Dip.


    The Recipe




    • 1 (6 ounce) can crabmeat, drained and flaked
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup mayonnaise
    • 1 1/2 cups grated Parmesan cheese
    • 1 cup sour cream
    • 4 cloves garlic, peeled and crushed
    Optional: Old Bay Seasoning and chopped chives

    The Process

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
    3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned.

    Mix your ingredients. You'll need a heavy spoon.


    I thought the garlic pieces were too big, so I minced them instead of crushing it. Then I added chives because it just looked so white. And then I decided that it needed something on the top so I sprinkled on some Old Bay Seasoning. It’s kind of hard to mix. You’re more or less squishing it together with the back of a spoon.


    Ready to bake...


    And then into the oven. It really does take about 50 minutes.


    Not the prettiest picture, but man, does it smell and look good.

    Wait. This one is a little bit better.



    The Verdict


    I will shout it from the rooftops! I LOVE THIS DIP! It’s hot, creamy, sinful, with the sweetness of crab, the salty bite of parmesan. Oh, my. And it makes a ton! Kealoha and I couldn’t stop eating it. And we couldn’t even talk while eating it. It heated up great too, and then we shared some with friends. I’d love to make this dip again, and try stuffing it into the cap of a portobello mushroom.

    I’m soooo making this at my next party…which is actually tomorrow, so maybe not at my next party. I’m trying to do only new recipes for a while but I so want to eat this again.

    It’s a solid 5 out of 5 pretzels. With another half pretzel just because.


    The Dunkables




    Great with any kind of cracker (wheat, sesame, club)

    Tortilla chips

    Fried wonton wrappers