Friday, January 25, 2008

Tupperware Chip n Dip

Tupperware's Chip n Dip is one of my favorite products. In addition to the large bowl, you also get two dip containers and the lid to the bowl doubles as a 3 compartment serving tray.

I thought I'd share some of my favorite dip recipes with you:

Hot Artichoke and Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 ounces of cream cheese, softened

Preheat oven to 350°. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese and cream cheese. Cover and bake for 30 minutes, or until cheeses are melted and bubbly. Serve warm. Serve with tortilla chips or hard cracker.


Hot Crab Dip

1 - 8 ounce package cream cheese
1 tablesppon milk
1 - 6 1/2 ounce can flaked crabmeat
2 tablespoons finely chopped onion
1/2 teaspoon cream style horseradish
1/4 teaspoon sal
tdash pepper
2/3 cup toasted, sliced almonds

Combine cream cheese and milk. Add crabmeat, onion, horseradish, salt, pepper and 1/3 cup of the almonds. Blend entire mixture well with a spoon. Plance in casserole dish and sprinkle with remaining almonds. Bake at 375° for 15 minutes.


Hot Pizza Dip

1 - 8 ounce package cream cheese, softened
1 - 14 ounce jar pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 - 6 ounce can sliced black olives
2 ounces sliced pepperoni

Spread cream cheese in the bottom of a 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes.

Baked Taco Dip

1 pound hamburger meat, browned with one package taco seasoning, drained
1 can refried beans
1 small can chiles
2 cups cheddar cheese
3/4 cup taco sauce
1/2 pint sour cream
small can sliced olives
1/2 cup diced tomatoes

In a 9x13-inch baking dish, layer the meat, beans, chiles, cheese and taco sauce. Chill for an hour. Bake 25 minutes at 400 degrees. Remove from oven. Spread with sour cream, then top with olives and tomatoes. Serve.

Hot Chicken, Cheese and Chile Dip

1 pound skinless, boneless chicken breast, cooked and then shredded
1 - 8 ounce package cream cheese, softened
4 ounces of mayonnaise
4 ounces of sour cream
8 ounces shredded Cheddar cheese
1 - 4 ounce can diced green chiles
1 jalapeno pepper, finely diced

Place shredded chicken in a medium bowl, and mix in cream cheese, sour cream, mayonnaise, cheese, green chiles and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.


To order any Tupperware products, please visit http://mytupperware.com/audreyoka

Audrey :)

4 comments:

Jenni Saake said...

Thanks for dropping back by www.InnerBeautyGirlz.blogspot to comment on Joyful Jane. :) I have just started thinking of a dish to take to a superbowl party, so thanks for these great choices! :D

Audrey said...

Jenni,

Glad you enjoyed them. I am very much an appetizer type of gal. Chips and dips are awesome!!

Audrey :)

Lynda Schab said...

Ooooh...I definitely will be trying the baked taco dip (minus the olives...ew. Of course, my husband would want the olives kept in LOL). Sounds yummy! Great Superbowl food. :-)

Audrey said...

No olives?? Oh my gosh, one of my favorite spreads is an olive spread which compines a bit of oil and 3 types of olive chopped in the food processor. Oh my gosh, spread on a hard bread...yum!!!