Fun Dips Part 2

   This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Bruschetta

Ingredients:

• ·         15-20 plum tomatoes (diced)
• ·         ½ cup of fresh basil (chopped)
• ·         3 cloves of fresh garlic (chopped)
• ·         1 ½ tsp. of red wine vinegar
• ·         Fresh ground pepper (to taste)
• ·         1 loaf or French bread
• ·         ½ to 1 cup of olive oil

Directions:

Combine all ingredients, with the exception of the bread and olive oil. Slice the bread. Brush both sides of bread with olive oil. Brown both sides in the oven at 500 degrees for 5 to 8 minutes. Top with bruschetta (the mixture you made) and serve immediately.

Note: Fresh mozzarella cheese is wonderful with this as well.

Buffalo Chicken Dip

(Beware: this is spicy)

Ingredients:

• ·         2 (8-oz.) Cream Cheese
• ·         2 cups of Blue cheese dressing
• ·         1 cup of chopped celery
• ·         1 (12-oz.) bottle of Franks Wing Sauce
• ·         2 cans of Tyson White Meat Chicken Breast
• ·         1 bag of shredded Jack Cheese
• ·         1 bag of tortilla chips

Directions:

Heat cream cheese, blue cheese dressing, and chopped celery in a saucepan. Mix in the wing sauce and chicken. Pour the mixture into an oven safe dish (Pyrex dish 9x13), sprinkle cheese and bake until hot. Serve with tortilla chips.

Ced-Rel Dip

Ingredients:

• ·         1 (8-oz.) pkg. Cream Cheese
• ·         2 tablespoons of mayo
• ·         1 tablespoon of Worcestershire sauce
• ·         1 dash of garlic powder
• ·         2 tablespoons of finely chopped onions
• ·         1 container of cottage cheese

Directions:

Mix all ingredients together and refrigerate for several hours. Serve cold with crackers.