4 Way Dip Recipe For Super Bowl Sunday

Dated: 01/31/2020

Views: 22

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Recipe from delish.com.

Yields: 10 Servings

Prep Time: 45 mins 

Total TIme: 45 mins

INGREDIENTS FOR BUFFALO CHICKEN: 

6 oz cream cheese, softened 

1 1/2 cup of shredded cooked chicken 

1 cup of shredded cheddar, divided 

1/4 cup of buffalo sauce

1 tbsp ranch dressing

Kosher salt

Freshly ground black pepper

Blue cheese crumbles, for garnish

Freshly chopped chives, for garnish

FOR SPINACH ARTICHOKE: 

6 oz cream cheese, softened

1/3 cup of sour cream

3/4 cup of frozen spinach, defrosted and drained

1/2 cup of artichoke hearts, chopped

1/2 cup of shredded monterey jack

1/2 cup of shredded Gruyère 

1/2 cup of freshly grated Parmesan, divided 

2 cloves garlic, minced 

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes 

Freshly chopped parsley, for garnish 

FOR PIZZA: 

6 oz cream cheese, softened

1/2 cup of ricotta

1/2 cup of shredded mozzarella, divided

1/4 cup of freshly grated Parmesan

1 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1/2 cup of pizza sauce

1/4 cup of mini pepperoni

Freshly torn basil, for garnish

FOR JALAPEŃO POPPER: 

6 oz. cream cheese, softened

4 strips bacon, cooked and crumbled, divided 

1/3 cup of sour cream

1 cup of shredded cheddar, divided  

1 cup of shredded Monterey Jack

2 jalapeńos, minced 

1 tsp garlic powder

Kosher salt

Freshly ground black pepper 

FOR BISCUIT DIPPERS: 

 2 (16.3-oz.) cans canned biscuits 

4 tbsp melted butter

1/2 tsp garlic powder

1/3 cup of freshly grated Parmesan

DIRECTIONS:

  1. Preheat oven to 350° and grease a large baking sheet with cooking spray. 

  2. For buffalo chicken: In a medium bowl, combine cream cheese, chicken, ½ c cheddar, buffalo sauce, and ranch. Season with salt and pepper. 

  3. For spinach artichoke: In a medium bowl, combine cream cheese, sour cream, spinach, artichokes, monterey, gruyère, ¼ cup Parmesan, and garlic. Season with salt, pepper, and a pinch of red pepper flakes. 

  4. For pizza: In a medium bowl, combine cream cheese, ricotta, 1/2 cup mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Season with salt and pepper. 

  5. For jalapeño popper: In a medium bowl, combine cream cheese, sour cream, 3 strips of bacon crumbles, 1/2 c up of cheddar, monterey, jalapeños, and garlic powder. Season with salt and pepper. 

  6. Make dippers: Cut each biscuit into 4 pieces and pinch edges together to form a ball. Place biscuits around edges of prepared baking sheet and then a line down the middle both lengthwise and widthwise to create four separate quadrants. 

  7. Brush biscuits with melted butter and top with garlic powder and Parmesan. 

  8. Spoon buffalo dip into a quadrant and top with remaining ½ cup of cheddar. Spoon spinach artichoke into another quadrant and top with remaining ¼ cup of Parmesan. Spoon pizza dip into a third quadrant and top with pizza sauce, remaining ½ cup of mozzarella, and mini pepperoni. Spoon jalapeño popper dip into last quadrant and top with remaining ½ cup of cheddar. 

  9. Bake until biscuits are golden and cheese is melty, 30 minutes. 

  10. Top buffalo dip with blue cheese and chives. Top spinach artichoke with parsley. Top pizza with basil. Top jalapeño popper with remaining strip of bacon crumbles. 

Lisa Thompson, Your Realtor. Call/Text 540-834-6665. Visit her website at http://WeSellVARealEstate.com.

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