Best Bean Dip Ever

I have been known to exaggerate.  A LOT.  I love everything, I'm happy ALL the time, and put a gazillion adjectives everywhere.  The one downside to this is I don't know how to describe something that EVERYONE will LOVE.

You'll just have to trust me, and my many friends and family that request it.

So. Do you have that one recipe that everyone insist you bring to the party? And it gets to the point where they don't ask anymore, but you're expected to bring it? Yep. That's this dish. I hosted a BBQ one summer and was feeling more like salads and fresh, cool food and *gasp* didn't make it. Two different people asked where it was, so I just made it. Keep the ingredients on hand, people. You'll need them.

Now, if any of you in my life know where I got this recipe, I would love to know. I have been making it for over 15 years. Shane & Heather - from Bunko? JB & Jayne - from poker nights? Any family care to take credit?

Best Bean Dip Ever

1 15 oz can of refried beans

8 oz cream cheese, softened

16 oz sour cream

3 tsp chili powder

1/4 cup (4-6 stalks), green onion finely sliced (use the green and white parts), or heaping tbsp of onion flakes (optional)

1 lb bag of Kraft Colby Jack and Cheddar finely shredded cheese*

Call your friend to preheat their oven to 350-375 degrees. 

In KitchenAid mixer (or you can mix by hand or use a hand mixer, but a) why do all the work? and b) it makes a smoother dip) blend all ingredients except shredded cheese until smooth and no lumps.

Spread into a pan (can use 9" x 13" glass pan, or the beloved Pampered Chef 11" Round Baker Pie Pan as pictured below - if my pan could talk!)

Sprinkle (I dump since it's a HUGE bag of cheesy goodness) the cheese on top of the mixture.   Nicole swears it's better by mixing a cup of cheese into the dip before putting it in the pan, but I can't tell a difference when she does it.  LOL

Cover with foil to transport to your friend's house.

Remove foil.  Bake for 30-35 minutes, until cheese is melted and golden brown on edges, and bubbly.  I can also smell when it's done after making it a 100 times.  

Serve with tortilla chips, we like the blue corn chips.

*I have tried every brand, every texture, every flavor of cheese known to man, including shredding my own.  Kraft Colby Jack and Cheddar is the best amount, texture, and is the least oily.  Really, any kind will work, whatever you have on hand, but do NOT use a generic brand.  It is WAY too oily. This is my most requested recipe.  I can't go to any party with my friends without bringing it.  I don't even ask what I can bring anymore...yes, La will have her bean dip. I'm told the secret is the pan I bake it in, but I'm sure it will taste great for you, no matter the dish used.

Hot Pizza Dip

We double this recipe and use a 9" x 13" glass pan.  It's great left over.  If it's not completely gone from the party you took it to, that is.

Hot Pizza Dip

1 8-oz package cream cheese, softened
1 tsp Italian seasoning
4 oz shredded mozzarella cheese
3 oz shredded Parmesan cheese
1 jar (8 oz) pizza sauce
1/4 cup green pepper, diced

1. Preheat oven to 350 deg.
2. Combine cream cheese and Italian seasoning and spread into bottom of 8" x 8" glass pan
3. Spread 1/2 of the pizza sauce over cheese
4. Combine mozzarella cheese and Parmesan cheese and spread half over sauce
5. Spread remaining half of pizza sauce over shredded cheese
6. Sprinkle with remaining shredded cheese
7. Add green pepper (or add after cooking if you like the crunch)
8. Bake for 15-20 minutes until golden brown and bubbly

Serve with toasted baguette slices.

Photo courtesy of Pampered Chef

Thanksgiving Feast - Appetizer - Buffalo Chicken Dip

Every year we set out the veggies and dip and another appetizer like this one.  We like to make them first so we have snacks while we cook and the guys have something to munch while they watch football.  It's very 1954 when we do this meal.  Women in the kitchen, men on the couch.  But we wouldn't have it any other way!!

This is one of the parts of the meal that we will switch out year over year. 

Enjoy one of our favorites!

Buffalo Chicken Dip

3/4 c celery, diced
16 oz cream cheese
3 oz hot sauce (we use Frank's Red Hot)
2 cans (12.5 oz each) canned chicken, drained
1 c ranch dressing
1 large bag of shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Mix celery, cream cheese, and hot sauce in a medium sauce pan on low until smooth.  
3. Add chicken.  Mix well.  
4. Add ranch dressing and 1.5 cups of cheese off heat and stir well.  
5. Pour mixture into 9"x13" pan.  
6. Add remaining cheese on top.
7. Bake at 350 degrees for 30 minutes.

Serve with chips or crackers (we like Triscuit)

Thanksgiving Feast - Appetizer - Veggies and Dip

If our Dad is in attendance of our Thanksgiving Feast (or Holiday Feast, depending on if it's Thanksgiving, Christmas or New Years when we cook it) this recipe has to be also.  We don't know where it originated, but it is tasty!

Some people in our family don't like this dip (*gasp*), so we put out ranch as well. 

Veggies and Dip

Cut up celery, carrots, broccoli, cauliflower, bell peppers, or any other veggie you would like to use for dipping.  Include dill pickles, sweet pickles and black olives to complete the "relish tray".

Fiesta Dip

1 bottle of chili sauce (Do not use generic brand.  We tried it once and it was NOT good.)
8 oz cream cheese, softened
2 tbsp milk
1 tbsp onion flakes
2-3 dashes Tabasco sauce

Mix well and chill before serving.

**Update 11/6/2013 - Our Aunt Gloria (one of our most devout supporters) shed some light on the history of this recipe!  HOORAY!  She got it a long time ago from her friend, Marg, and it's official name is "Fiesta Dip".  She uses the blender to mix it into a really smooth texture (good idea - less elbow grease!)  She told us that our Aunt Sheila really liked it, too.  Thanks, Aunt Gloria.  We appreciate you!  XOXO