Hot Chili Dip

I was rummaging through my recipe archive this weekend and rediscovered this dip recipe I had forgotten about. A co-worker had made it for a holiday party and it disappeared in seconds minutes. I knew I had to get this recipe from her, and she was kind enough to share it with me. Of course, any dip using cream cheese wins me over. But, on top of that, this also has chili and Jack cheese…..sure fire winner in my book. Ooey, gooey goodness! If you’re feeling guilty about all the holiday over-indulgences, no fret, just substitute low fat cheeses and turkey chili. Leftover chili can be substituted for canned (if you’re fortunate enough to have some in the house). I’d call this an addictive dip: you take the first bite and say “mmm, that’s tasty;” you take a second bite and say “wow, that’s really good;” after that you just keep devouring it digging in. Great flavor and so easy to make. This is perfect for New Year’s Eve, game day, or just a relaxing movie night at home. 

New Year's countdown of Melding Magic's top 10 most viewed recipes for 2013 is coming to a close. Be sure to check out my Facebook page. Number 2 will be posted today. (If you have not already done so, I would be so thrilled if you shared your FB love by "liking" my page.)

  

Preheat oven to 425° F.

Spread cream cheese over bottom of deep dish pie plate, or 8x8-inch pan. You'll want the pan to be on the large side, so when you dip, you get all 3 layers on a chip.

Spread chili over cream cheese.

Sprinkle Monterey Jack cheese on top.

Bake until cheese melts and edges are bubbling hot, about 10 minutes.

Serve with tortilla chips. 

 

HOT CHILI DIP
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 can (15-ounces) chili with beans, or turkey chili  (or substitute homemade chili)
• 1 package (8-ounces) cream cheese      
• 1 bag (8-ounces) shredded Monterey Jack cheese
• Tortilla chips for serving

DIRECTIONS:
1. Preheat oven to 425° F.
2. In deep dish pie plate (or 8x8-inch square pan), spread cream cheese on bottom.
3. Spread chili over cream cheese.
4. Sprinkle Jack cheese on top.
5. Bake until cheese melts and edges are bubbling hot.

Crowd Pleasing Clam Dip

Mike is a not a cook, and he doesn’t claim to be. However, he does have a few tricks up his sleeve and this is one of them. He inherited this recipe from a family member and loved it so much that he started making it all the time. Over the years, it has become his signature dip. He makes it for all holidays and get-togethers; and if it’s not served, we hear about it. Even if I prepare other dips and appetizers for these gatherings, this is always the most popular and first to disappear. This recipe is for a single batch, but you will have regrets if you don’t make more. But, don’t double the batch; make separate batches. That’s one of the secrets of successful execution. Doubling ingredients in this recipe will not yield the same results, oddly enough. Should you decide to serve this dip for your next party, I must warn you upfront: Beware of double-dippers!

 

Missing from picture: Tabasco Sauce

Drain clams, reserving clam juice.

In medium sized bowl, add softened cream cheese, mayonnaise, drained clams, Worcestershire sauce, finely chopped onion, dried parsley flakes, lemon juice, salt and Tabasco sauce. Using a fork, blend well to combine. Add reserved clam juice, a little at a time, mixing well after each addition, until desired consistency reached. (There is no exact measurement for this. Some people prefer their dips thicker, while others prefer a creamier texture.) A friend of ours makes it on the thick side, because he likes to serve it on toast. But, for chips, I would go for the creamier consistency. You can also adjust the Tabasco to taste. Mike always makes a separate batch for me with more Tabasco, as he knows I like a little more heat. Store, covered, in the refrigerator until ready to serve.

Whether serving for the holidays, game-day, tailgating party, or any other gathering, this dip is a real crowd-pleaser!

CROWD PLEASING CLAM DIP
Source: Mike (Hubby)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 ounces cream cheese, softened
• 1 Tablespoon mayonnaise
• 1 can (6.5 ounces) minced clams, drained but reserving juice
• 1/4 teaspoon Worcestershire sauce
• 2 teaspoons finely chopped onion         
• 2 teaspoons dried parsley flakes
• 1- 1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 drops Tabasco sauce (or adjust to taste)

DIRECTIONS:

1. Mix cream cheese, mayonnaise, drained clams, Worcestershire sauce, finely chopped onion, dried
    parsley flakes, lemon juice, salt and Tabasco. Slowly add reserved clam juice, a little at a time, stirring
    after each addition, until desired consistency.
2. Refrigerate, covered, until ready to serve.

Note: Do not double ingredients. Make separate batches if you need more.