Staff Assembly Dip-Off: Recipe Sharing

On January 29, 2018, Staff Assembly hosted its first annual Dip-Off in the ARC Ballroom. Many registered dip-masters offered to share their recipes so you can bring them to your own Super Bowl parties this weekend! 

Lina Layiktez's Jalapeno Popper Dip- 1st Place Winner!

1 – brick of cream cheese
1 – small can of diced jalapenos (or a fresh one or two if you like things spicy)
1 – small can of mild chilies
½ - cup grated mozzarella
½ - cup grated parmesan
½ - cup grated Mexican mixed cheeses
½ - cup sour cream
¼ - cup vegan mayo
Salt, pepper, garlic powder, onion powder – all to taste

Directions:
Place cream cheese, sour cream, mayo, jalapeno, chilies and seasonings in mixer and beat until fluffy. Add the grated cheeses and incorporate into the mixture until evenly distributed. Place in a baking dish and bake in a 375 oven until baked through and brown on top. If you choose, you could also sprinkle the top with a mixture of panko bread crumbs, melted butter and parmesan cheese for a crispy top.

Tasha Burr's Mrs. Good Dip- 2nd Place

Baked Cheesy Bottom Layer
8-ounces log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
Mix well and add to baking dish

Topping
1/4 cup extra-virgin olive oil
2 cloves of finely chopped garlic
8-10 small cocktail tomatoes quartered
2 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar

Directions:
Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan; mix until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, basil, balsamic vinegar, garlic, and 2 tablespoons olive oil in a medium bowl. Spoon the tomato mixture on top of the dip, after it comes out of the oven.
Serve with baguette slices, crostinis, crackers, or your favorite dipping device.

Lauren Worrell's Texas Caviar Dip- Best Table Presentation

Combine in a large bowl:

2 cups chopped bell pepper (any color is fine, but I prefer red and/or orange for the color)
1 to 2 cup(s) chopped celery
1 chopped green onion
1 small jar pimentos (not drained)
1 small can diced jalapenos (not drained)
1 can black beans, drained
1 can pinto beans, drained
1 can black eyed peas, drained
1 can shoepeg corn, drained

In a sauce pan, combine:

1 cup vegetable oil
½ cup apple cider vinegar
½ cup sugar

Bring to a boil, then cool

Pour the cool oil/vinegar/sugar mixture into the bowl and mix.  Cover and refrigerate overnight. Strain the oil mixture out, and serve!
 

Rob Broadhurst's Buffalo Chicken Dip

Ingredients:

Rotisserie chicken, shredded
1 cup Frank's Buffalo Sauce
16 ounces of cream cheese
1 cup shredded pepper jack cheese (or more)
1/2 cup blue cheese dressing
1/2 cup blue cheese crumbles
1 tbsp Old Bay
1 pinch of cayenne
1 can of mild green chiles

Directions:

1) Preheat oven to 400 degrees F (200 degrees C).
2) Combine chicken, cream cheese, hot pepper sauce, 3/4 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, chiles, and cayenne pepper in a large bowl.
3) Transfer chicken mixture to a 9-inch round baking dish and sprinkle with remaining Jack cheese.
4) Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

Anna Perantoni's Alabama Pimento Cheese Dip

Ingredients:

- 1 lb sharp yellow cheddar, grated
- 1/4 lb cream cheese, softened
- 3 large red bell peppers, roasted (I put them under the broiler until most of their skin is blackened, then put them in a paper bag to steam for a few minutes. Peel off the skin and burnt bits, de-seed, and chop)
- 1/2 cup mayonnaise
- 1 tsp sugar
- 2-3 tsp hot sauce
- 2 tsp pickle juice (or substitute apple cider vinegar)
- 1/8 tsp cayenne pepper
- salt and pepper to taste

Directions:

Combine all ingredients by hand or with a mixer and serve.

Delisha Gordon-Brown's #1 Draft Pick Dip

Ingredients:

1 lb ground beef
1 lb sausage
1 small onion
2 garlic cloves
1 diced fresh jalapeno (optional)
2 (10.5 oz) cans Cream of Mushroom
1 lb Velveta
1 lb mozzarella

Directions:

Cook ground beef, sausage, diced onions, jalapeno, and minced garlic in a skillet until cooked.
Add meat mixture to crock pot.  Add Cream of mushrooms and cheeses.
Cook on low until melted.  Keep warm.

Jennifer Jackson's Pizza Dip

1 package (8oz) cream cheese
2 cups of marinara
2 tsp oregano
3 tsp parsley
¼ tsp onion powder
2 tsp basil
3 garlic cloves, minced
1 cup shredded mozzarella
1 cup shredded sharp cheddar
½ cup cut up pepperoni pieces
2 tsp red pepper flakes

Directions:

Heat in crock pot for approx. 1 hour

Jamie Dehn's Bean Dip

(2) 16 oz cans of refried beans
8 oz cream cheese
16 oz sour cream
1 packet of taco seasoning
1 bunch of chopped green onions
¼ cup of shredded cheese
Dash of Tabasco

Directions:

Mix all ingredients in large bowl and pour into a 9x13 pan. Cover with shredded cheese and bake at 350 for 30 minutes until heated through.