Roxy’s Go Big Red Dip Recipes

Roxy15

Roxy15

New member
Spinach Artichoke Dip:

2-(8-oz.)-Blocks Philadelphia Cream Cheese, Softened To Room Temperature
1/2 Cup Kraft Real Mayonnaise
1 Cup Fresh Grated Or Shaved Parmesan Cheese
***I Used Kraft Finely Shredded Cheese In A Package
1-(7-oz.)-Can Ortega Fire Roasted Diced Green Chilies
1-(12-oz.)-Can La Costena Sliced Jalapeños-(I Diced Them)
2-(6.5-oz.)-Jars Mezzeta Marinated Artichoke Hearts, Drained Well, Tough Pieces Removed
& Chopped
1-(10-oz.)-Bag Frozen Sunny Select Chopped Spinach, Drained Well
***Put A Colander Over A Bowl/Put Spinach In It & Squeeze Moisture Out Of It

In a large bowl, add softened cream cheese, Real Mayonnaise; cream mixture and mix until smooth.

Next add remaining ingredients; mix until well blended.

Preheat oven to 350 degrees.

Spread dip into baking dish and bake on middle rack of preheated 350 degree oven for approximately 30 minutes or until dip begins to bubble and begins to turn a light golden brown.  

Serve warm with your choice of crackers, veggies, chips, freshly sliced baguettes.

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 Crockpot Queso Dip;

1-(8-oz.)-Pkg. Cream Cheese, Cut Into Cubes

8-oz. Pepper Jack Cheese, Grated

4-oz. Diced Green Chiles

***Don't Drain

2 T. Diced Pimientos, Drained

1/4 Cup Evaporated Milk, Plus More As Needed

Pickled Jalapeno Slices-(Opt.)

Add all of the ingredients to a small 2-qt. slow cooker; stir gently.

Heat on low for 2 - 3 hours, stirring every 30 minutes.

Add additional milk as necessary for your desired consistency

Serve with Taquitos/Chips/Mexican Food

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Bacon & Cheese Dip;

18-oz.s Frozen Chopped Kale

1 Cup Hellman’s Real Mayonnaise

***No Substitute!

16-oz.s Sour Cream

1 Pkg. Knorr Vegetable Mix

4 Strips Cooked Bacon, Crumbled-(About 1/2 Cup)

3/4 Cup Shredded Monterey Jack Cheese

Preheat oven to 425 degrees.

Thaw the frozen kale and squeeze out any excess moisture.

Combine mayonnaise, sour cream, Knorr Vegetable Mix, crumbled bacon and half of the shredded Monterey Jack Cheese

in a medium bowl; stir to combine.

Pour mixture in a medium-sized baking dish and top it with the remaining shredded cheese.

Bake until bubbly and golden in top; about 20-25 minutes.  Let sit 5 minutes before serving.

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