Dips are a huge part of Game Day snacking...I have included old and new. Remember, I love Melissa's awesome Buffalo Chicken Dip...there is my awesome onion dip and a few others. I personally after having all those garlicy, spicey and awesome dips like to head for the sweets. So, I have included a few sweets as well...Vegan Brownies that are REALLY tasty. If you don't tell them they would never know!
Enjoy the snacks and enjoy the game!
Amazing Artichoke Dip
Ingredients
1 (14-ounce) can water-packed artichoke hearts, drained
1 (8-ounce) container cream cheese
1 (10-ounce) package frozen chopped spinach, thawed
2 cloves garlic, chopped
1/3 cup freshly grated Parmesan cheese
2/3 cup plain whole yogurt
1/4 teaspoon salt
1/2 teaspoon red pepper flakes, to taste
Parmesan for sprinkling
Directions
Preheat oven to 350 degrees. Spray or butter a 1-quart baking dish. Process all ingredients in a blender or food processor until combined and artichoke hearts are roughly chopped. Spread into prepared baking dish, sprinkle with additional Parmesan and bake for 20 to 25 minutes, or until cheese is melted and bubbly.
Low Fat Vegan Black Bean Brownies
Servings: 9
Description:
Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
15 ounces black beans, drained and rinsed
2 whole bananas
⅓ cup agave nectar
¼ cup unsweetened cocoa
1 tsp vanilla extract
¼ cup raw sugar (optional)
¼ cup instant oats
Instructions:
Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
J.J.’s Bean Dip
1 16 oz can refried beans – fat free
2 – 3 tablespoons of medium white queso
Taco Sauce or Hot Sauce to taste
Heat beans in microwave safe bowl for 30 seconds to a minute. Stir in queso and hot sauce. Reheat if you want a warmer dip…serve and enjoy with your favorite chips.
J.J.'s Onion Dip
1 16oz container of Sour Cream - I like Daisy
1 1/2 packets of Lipton Onion Soup Mix
2 tablespoons of Worcestershire Sauce
1/2 teaspoon garlic powder
Mix all ingredients till well combined, do this at least eight hours before serving. Chill! Enjoy! is good with chips and vegetable trays.
Melissa’s Buffalo Chicken Dip
2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)
2 [8 ounce]packages cream cheese
1 cup Ranch dressing – Must use Hidden Valley for this!
3/4 cup red hot sauce – I use Texas Pete
1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella
Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly.
I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.
Chocolate-P&B Quesadillas
4 (7 to 8-inch each) flour tortillas
Butter, softened
1/4 cup creamy or crunchy peanut butter
1/4 cup marshmallow creme
2 small bananas, sliced
1/2 cup milk or semisweet chocolate chips
Spread one side of each tortilla with just enough softened butter to cover lightly. Place tortillas on clean work surface, buttered sides down.
Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla.
Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.
Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.
Repeat with remaining quesadillas. Cut each into 3 pieces and serve immediately.
Makes 4 servings.
Quarterback Blitz Bars
1 cup butter or margarine
2 1/4 cups graham cracker crumbs
1/3 cup HERSHEY'S Cocoa
3 tablespoons granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1 cup HEATH BITS 'O BRICKLE Toffee Bits
1 cup chopped walnuts
1 cup MOUNDS Sweetened Coconut Flakes
Heat oven to 350°F (175°C). Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven.
Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan.
Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature several hours. Cut into bars.
Makes about 36 bars.
J.J.'s Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Mayonnaise or Salad Dressing – I prefer a mixture of both!
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, relish, mustard, and mix thoroughly (I use a hand mixer). Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
J.J.'s Taco Dip
½ pound lean ground beef
1 pack of taco seasoning- I prefer low sodium
1 jar favorite queso
½ jar of favorite taco sauce
1 can re-fried beans
chopped onion (optional)
shredded cheese
sour cream (optional)
black olives (optional)
Preheat oven to 350. Brown meat in skillet and prepare with taco seasoning as directed. Set aside.
Spray a 9 x 9 pan...layer with beans, queso, meat, sauce, onions. Top with shredded cheese. Bake 15 - 20 minutes until cheese melted and bubbly. Garnish with dollops of sour cream and black olives.
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