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Everybody's All-American Dip Collection

Dips are very All-American.  We have such strong affections toward dips..french onion dip; ranch dip; Ro-Tel dip (the one with Velveeta and sausage) and the classic three ingredient Artichoke Dip (mayonnaise, artichokes and Parmesan).  

Speaking of ingredients, the first item I look for when judging a dip's crowd pleasing potential is
cream cheese.  Cream cheese is the Homecoming Queen.  Infinitely likable in lots of different situations and around a lot of different people.  If a dip doesn't have cream cheese, sour cream and mayonnaise are the 1st and 2nd runner-ups in the contest.

No party is complete without a couple of dips on the table.   Here, I offer you a collection of recipes that are sure to become timeless in your "dip repertoire" (repertoire makes the word dip sound so much more elegant, yes?).


Baked Corn Dip has been recently beloved in my home.  The recipe was given to me by an amazing Houston area mother of three grown boys, all whom have played football post-high school.  She is a Houston Cougar by schooling and by marriage to a former Houston football player.  She organizes the parents' tailgates at the University of Missouri where her youngest son is currently playing linebacker.   This recipe was passed on to her by a Texas A&M fan who found it originally in the Houston Chronicle right here. You really should double this recipe.   

1 can corn (15 ounces), drained
8 ounces cream cheese
4 ounces canned chopped green chiles
4 ounces chopped pickled jalapeños
1 cup grated cheddar (divided use) 

Preheat oven to 350 degrees.  In a large bowl combine all ingredients except for 1/2 cup grated cheddar cheese.  Coat baking dish with nonstick spray, then pour dip into the baking dish. Top with the remaining cheese.  Bake 20-25 minutes or until bubbly. Serve with Fritos Scoops or other chips.

This dip is famous for contributing to amazing catches at one Big XII school.  Its maker is the wide receivers/tight ends coach's wife and those boys love it! She and I have had conversations about how during football season we spring for the 3 pound box of cream cheese at Sam's.  Sam's refers to this box as a "Loaf"'s big!  

2-8 ounce packages cream cheese   
1 pound sage sausage
1 can Ro-Tel                                                                              

Brown sausage and drain.  Add cream cheese and Ro-tel and heat until cheese is melted and heated through.  Serve with corn chips.

After perusing Plain Chicken's "Dip" collection and some trials, these two qualify as Dip classics:

hi there, mississippi sin!

16 ounces sour cream
8 ounces cream cheese, softened
2 cups cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped
1/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
salt, pepper
French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.  Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.   Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

16 ounces sour cream
1 packet Ranch dressing mix
3 ounces bacon bits (bag, not jar)
1 cup cheddar cheese, shredded

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Ahhh....and Chicken Wing Dip.  I love this one because it uses rotisserie chicken, offering it more complex flavor than plain old white meat breasts or chicken from a can.  You know how recipes get passed around like gossip?  Well, this one comes straight from the hairdresser, Jeff, of Meredith who is a high school friend of my husband's and is the wife of Jon, who was a quarterback to my running back husband in high school.  That Jeff...he sure knows how to do up some hair and some chicken wing dip. Yum!

1 rotisserie chicken, meat pulled from bones and chopped
8 ounces cream cheese, softened
2 cups cheddar/monterey jack cheese, shredded
1 bottle Frank's Hot Wing Sauce
1 cup ranch dressing 
 Heat oven to 350 degrees. 
Combine chicken and Frank's Wing Sauce in a medium bowl. (Jeff says he likes to let it marinate for a while to let the sauce sink in) Spread cream cheese evenly in a 12x9 casserole dish. Top with chicken mixture. Drizzle ranch dressing over chicken layer. Top with shredded cheese. Bake at 350 degrees for about 30 minutes or until cheese is melted and bubbly. Enjoy with tortilla chips, Triscuit, or celery.

Here is a dip I just debuted the last time I had football players eating at my house.  It was so good that the guys that arrived later didn't get to partake, poor things.  Here it is in a post about football recipes over at Experimental Mommy, a blog that reviews lots of products.  She happens to be a big Saints fan. Because I needed a large quantity, I tripled it and made it in a big pan instead of a bread bowl.  It was a huge hit and fortunately, this mama wasn't slapped for it!

8 ounces sour cream
8 ounces cream cheese
2+ cups cheddar cheese, shredded
3 stalks green onion
hot bacon dip, before it's oven trip
1 bag real bacon bits (take a chance on the measurements and buy the large bag)
 1 bread bowl

Preheat over to 350 degrees.  Cut off top of bread bowl and hollow out carefully.  Mix cream cheese, sour cream and 2 cups of shredded cheddar cheese.  Add bacon and chopped green onion.  Place mixture in bread bowl and bake at 350 degrees for 30 minutes.  Top with a little extra shredded cheddar and return to over until melted.  Serve with crackers.

I know there are lots more amazing dips out there...share them with me by emailing, posting on my Facebook page or commenting below.  Happy dipping!

After writing this post, a super fun Facebook page I like called She Loves College led me to  Team Snacks are college branded tortilla chips in school colors.  These special chips make for more spirited dipping...and will make you "stand up and holler"!

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