by Cate Bogue | May 3, 2018
SANTA FE CHICKEN DIP (Adapted from Diddles and Dumplings) 2 medium boneless skinless chicken breasts (shredded) 1 (10 ounce) can of Rotel Original 1 cup mayonnaise 1 large chipotle pepper (packed in adobo) 2 (8 ounce) blocks of cream cheese 1 (15 ounce) can of black...
by Cate Bogue | May 3, 2018
INDIVIDUAL MEXICAN 7-LAYER DIP with chips (Adapted from The Girl Who Ate Everything) You get it – the dip that everyone loves, but it’s served in separate little cups, so it’s much easier to eat at a tailgate. I find that individual things (bars,...
by Cate Bogue | May 3, 2018
LOADED BAKED POTATO DIP (Recipe from Brown Eyed Baker) This dip is really yummy and can be served hot or cold. The “potato” part is the chips used for dipping! 16 ounces sour cream 16 slices (12-ounce package) bacon, cooked and crumbled 8 ounces sharp...
by Cate Bogue | May 3, 2018
CAMPECHANA (or Mexican Seafood Cocktail) (Adapted from Saveur) I had this Mexican Seafood Cocktail while visiting friends in Houston, TX. It was served at the Armidillo Palace, one of the restaurants in the Goode Company Seafood group. It took some research, but I...
by Cate Bogue | May 3, 2018
NEIMAN MARCUS DIP (Adapted from Just a spoonful of) 5-6 green onions, chopped 8 oz. sharp cheddar cheese, shredded 1 1/2 cups Hellman’s mayonaise 1/2 lb bacon, cooked and crumbled 1 cup almonds, chopped Mix all ingredients together, and chill for a few hours (or...
