12/29/11

6 Dip Recipes for New Year’s Eve Parties and Super Bowl Parties


By on 12/29/2011 07:13:00 AM

What is on your New Year's Menu
photo:  sxc.hu/falconreid
Rarely do I follow recipes—ask anyone that I know—following orders and directions are just not in my nature. Very rarely do I fail to find an improvement or a much needed addition to virtually any recipe or creation. There are only a few exceptions to this rule—and I thought it was time to share some of them just in time for New Year’s Eve and upcoming Super Bowl parties. (Okay…I have been known to change even these recipes a little and I will give you my few, minor changes, if there are any….but, they are great just as they are as well!)

Frank’s Redhot Buffalo Chicken Dip. This dip offers all of the flavors of Buffalo style chicken wings without the mess. I follow the directions for the Frank’s Redhot Buffalo Chicken Dip to the letter--except that I use diced, chicken breast instead of canned chicken slime (that’s not in my nature)…and I serve with crackers, veggies and pretzels. We LOVE this dip on pretzel twists.

Zatarain’s Red Bean and Rice Party Dip. We had the pleasure of hosting a Zatarain’s Mardi Gras House Party  last year—and the Zatarain’s Red Bean and Rice Party Dip was offered to us as a recipe suggestion. I made zero changes, zero improvements—and have made it for nearly every family gathering since. It was perfect! We serve it with round, Ritz-like crackers and tortilla chips—as well as pretzels. It has always been a big hit—and the spice/heat level can be altered to taste by the adjusting the heat level of the salsa chosen.

Spinach Dip. Okay—this one is essentially mine—but, with three ingredients—I thought I could slip it in here without too much effort or notice. Combine 3 Green Onions, diced with tops, (1) 8 oz. package frozen, chopped spinach, (1) 6 oz. can, Sliced Water Chestnuts, and (1) 15.5 oz. Marzetti Ranch Veggie Dip and combine thoroughly. It’s a well seasoned dip—with just the right bit of crunch from the onions and chestnuts. It stands up well to sturdy rye and sourdough breads as well as vegetables and crackers. We serve it in a hollowed rye or sourdough bread bowl.

Brie with Dried Fruit. So many times, you find a luscious brie cheese baked inside a pastry shell that inhibits its dip-like or spreadable nature. (Or maybe I just don't like pastry crust!) This Brie with Dried Fruit from the Betty Crocker website  recipe illustrates how to bake and top a brie wedge simply and easily—and enjoy as a spread on crackers or crunchy French bread.

Hot Crab Dip. Okay—I love Paula Deen. I do, occasionally balk at her Southern fried/butter/ignore the dietician recommendation recipes—but, I love how she cooks! This hot crab dip recipe from Paula Deen is one of my favorites! I have yet to come up with a need to fix anything in this recipe (although I do sometimes sub in some low fat mayo when it’s all I have on hand).

What dips are you making for New Year’s Eve? I am planning something with artichoke and crab this New Years—with any luck it will make my New Year’s Dip recipe list next year!

About Angela

Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

1 comments :

  1. Yum! I love dips. Stopping by from Crafty Spices Blog Hop. www.momtomanygirls.com

    ReplyDelete

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