Work Dip Contest

ams14 · Oct 9, 2009

Thought I'd sollicit some input from my fellow Brethren, we're having a dip contest at work. I'd like to use some of my newly made bushell of chipotle peppers in some type of dip, was thinking about making it cream-cheese based.

What about making some raspberry chipotle BBQ sauce, mixing it with cream-cheese, maybe adding a little shredded mexican blend, and some crumbled smoked sausage? If i don't serve it warm will it be too thick? This is basically ABT stuffing.

Markbb · Oct 9, 2009

Sounds like you've gotta a good recipe.....

jeffjenkins1 · Oct 9, 2009

Sounds like a great start, post pics of the results! I don't thing I could top that.

Jeff

deguerre · Oct 9, 2009

I'd put in some finely chopped red onion too.

LMAJ · Oct 9, 2009

I work with a bunch of dips too....

If you are worried about it being too think when it is at room temp try adding some sour cream to thin it out.

Oh yeah - and since I work in Wilmington you can bring me some of that dip - you know... just so I can taste test it for you.

drbowden · Oct 9, 2009

Like what I hear so far! Instead of shredded Mex cheese, you can also go with some Velveeta Mex (hot or mild depending on how your heat from the chipotle peppers and the preference of your audience) if you want to go with something that tolerates a greater holding temperature range.

drbowden · Oct 9, 2009

sounds like plenty of good ideas so far. I will sub Mex Velveeta for the shredded cheese if I need it to tolerate a wider range of holding temperatures without gumming up, with the added benefit of choosing hot or mild to adjust for my or my audience's personal preferences.

thillin · Oct 9, 2009

I make a dip sometimes that you could probably substitute your chipotles in.

Pepperoni Dip
Mix
block of cream cheese - softened
1/2 cup sour cream
small can of dices green chiles
chopped green onions (1/2 cup)
and chopped pepperoni (3oz)

Heat in a dish 350* for 20 min and serve warm with Fritos Scoops

BobBrisket · Oct 9, 2009

I'm thinking this.......then tossing in some peppers and some sausage might make for something very interesting. All I know is this..............THIS STUFF IS ADDICTIVE!! Potent too!
http://www.bbq-brethren.com/forum/showthread.php?t=18684&highlight=bagna+cauda

ams14 · Oct 9, 2009

Thanks for the suggestoins everyone, these are some good ideas. Will let you know how it turns out.

thillin · Oct 9, 2009

Enchilada Dip

8oz cream cheese - softened
1 1/2 cups Mex style shredded cheese
7oz chopped green chiles
1 tsp garlic powder
1/4 tsp chili powder
1/2 lb finely chopped chicken

Mix and bake at 350 for 30 min.

TrustTheDust · Oct 9, 2009

My friends always love my buffalo chicken dip. It is super easy and can definitely be improved upon. Lets see if i can pull from memory.

3 blocks cream cheese
1# shredded chicken (2 cans work when in a pinch)
about half a bottle Franks Wing Sauce
half a stick of butter
1 bag shredded mozzarella

Spread the cream cheese in a 9X13 baking dish
Warm the butter, mix with sauce and chicken
spread mixture on top of cream cheese
cover with mozzarella
Place in oven @ 350 until cheese is melted and dip is warm.

Super easy, and super addictive!
Would be awesome if you smoked the chicken!

TrustTheDust · Oct 9, 2009

I am ALWAYS on the look out for new dips. Especially cream cheese based ones... yum.

BBQ Grail · Oct 9, 2009

Here's an option I came up with for my daughter's wedding last year. It was the most popular item on table.

http://www.bbq-brethren.com/forum/showpost.php?p=806967&postcount=21

There's a little more detail and pictures on my blog...

http://thebbqgrail.com/2008/12/21/smoked-chicken-faux-pate/

mogwad · Oct 9, 2009

bagna cauda

thillin · Oct 9, 2009

mogwad said:
bagna cauda

Came to my mind also. But would need to pass out breath mints as well.:icon_shy

dgassaway · Oct 10, 2009

I just made a double recipe of this tonight, it's very good but even better after sitting in the fridge over night. It is more of a spread but you could add sour cream to thin it out.

1lb fresh salmon smoked in hickory to 170° flaked (use your favorite rub)
8 oz. cream cheese, softened
2 Tbsp. BBQ sauce (Head Country Hickory)
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. worcestershire
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. liquid smoke
1 Tbsp. finely minced onion
1 Tbsp. finely minced jalapeno-seeded

Hugh Jorgan · Oct 10, 2009

dgassaway said:
I just made a double recipe of this tonight, it's very good but even better after sitting in the fridge over night. It is more of a spread but you could add sour cream to thin it out.

1lb fresh salmon smoked in hickory to 170° flaked (use your favorite rub)
8 oz. cream cheese, softened
2 Tbsp. BBQ sauce (Head Country Hickory)
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. worcestershire
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. liquid smoke
1 Tbsp. finely minced onion
1 Tbsp. finely minced jalapeno-seeded

:icon_sleepy

MikeR · Oct 10, 2009

Just throwing another in the mix- made this 3 weeks ago and it was great. http://www.zatarains.com/Recipes/Appetizers-Snacks/Red-Bean-and-Rice-Party-Dip.aspx

blues_n_cues · Oct 10, 2009

here's my queso recipe

1 block of velveeta
1 can of rotels
1lb crumbled smoked fatty
1/4 cup jalapeno slices
2tbsp gran. garlic
1/4 diced onion

melt down slowly & serve hot. add milk to make it creamier.

Work Dip Contest

Knows what a fatty is.

Markbb

Guest

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

Knows what a fatty is.

somebody shut me the fark up.

Moderator

Knows what a fatty is.

somebody shut me the fark up.

Full Fledged Farker

Full Fledged Farker

somebody shut me the fark up.

MemberGot rid of the matchlight.

somebody shut me the fark up.

dgassaway

Guest

Hugh Jorgan

Guest

is Blowin Smoke!

is Blowin Smoke!

Similar threads