Fun Dips Part 3

 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.

Corny Chip Dip

Ingredients:

• ·         2 (10-oz.) Cans of Green Giant Mexicorn
• ·         1 cup of mayo (light is fine)
• ·         1 cup of sour cream (light is fine)
• ·         2 cans of chopped green chilies
• ·         ½ cup of chopped jalapeños (optional)
• ·         2 cups of shredded Mexican cheese
• ·         1 bag of Fritos Scoops Corn Chips

Directions:

Mix all ingredients, with the exception of the corn chips, in a medium bowl. Cover and chill for at least two hours and serve with chips.

Cottage Cheese Dip

Ingredients:

• ·         1 container of Cottage cheese
• ·         1 container of Whipped cream cheese
• ·         1 pkg. of Hidden Valley Ranch Buttermilk Ranch Dressing mix
• ·         1 box of Ritz Crackers

Directions:

Combine cream cheese, ranch packet and cottage cheese in a large bowl. Chill and serve with Ritz crackers.

Dill Pickle Dip

Ingredients:

• ·         1 (8-oz.) Softened cream cheese
• ·         ½ cup sour cream
• ·         1 pkg. Buddig Beef (diced)
• ·         2 tablespoons of dill pickle juice
• ·         1 jar of dill pickles (diced)

Directions:

Blend the cream cheese and sour cream together. Then add the dill pickles, Buddig Beef, and dill pickle juice. Chill and serve with crackers.

Note: This is a dip version of the dry beef and cream cheese wrapped around dill pickles.