Preston & Steve’s Dip-A-Delphia Recipes
The Preston & Steve Dip-A-Delphia party is a love letter to the best snack in the world: DIPS
Dip-A-Delphia Photo Gallery
Use these recipes from our party for your own World Championship Parties this weekend. GO BIRDS!
Pat’s Reuben Dip *Dip-A-Delphia Winner
- 1 8oz pack of PHILADELPHIA cream cheese
- 2 cups shredded swiss cheese
- 1 16oz can of sauerkraut (well drained)
- 1 lb Corned Beef (chopped or shredded)
- ½ cup 1000 Island Dressing
- Add heat, stove-top or CrockPot
Carol’s Pepperoni Pizza Dip *2nd Place
- 1 bar of cream cheese softened
- 1 can cream of mushroom soup
- 1 package Hormel pepperoni – cut up into smaller pieces
- Mix all ingredients together and bake on 350 for 20 to 25 minutes
Rich’s Buffalo Chicken Dip *3rd Place (tie)
- 3 white chicken breast
- 2 8oz cream cheese
- 1 8oz franks red hot sauce
- 1 8oz ranch dressing
- 1 4oz blue cheese crumbles
- 1 8oz cheddar cheese
- 1 8oz mozz cheese
– Add all ingredients to Crock Pot, heat and serve
Off The Wall Catering’s Spinach and Artichoke Dip
- 1/2 bag of green leaf spinach
- 1 jar artichoke hearts
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- crushed garlic to taste
- top with grated cheddar and Parmesan cheese.
– Whip it all together. Bake in Pyrex/pie pan at 350 degrees for 25 minutes or until cheese on top turns brown.
Jen’s Cowboy Caviar **we eat this like salsa (with chips) or on a sandwich with hummus or even just over rice–really versatile & recipe makes a lot!
- 1 green pepper, diced small
- 1 red pepper, diced small
- 1/4 large onion, diced small
- 2 cups (1 can) blackbeans, rinsed and drained
- 2 cups (1 can) black-eyed peas, rinsed and drained
- 1 can shoe peg corn
dressing: 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 1/2 veg oil–bring to boil, whisk, let cool and add to veggie/bean mixture.
Let sit at least overnight. Gets better every day
Kevin’s Taco Dip
- 2- cream cheese
- 2 LBS of ground beef
- 2 packets of taco mix
- 2 jars of salsa
- 16oz of Mexican cheese
- 2- Jalapeno pepper
– Bake for 20 minutes at 350
Meg’s Guacamole
- 6-8 avocados, mashed
- 2 medium sized tomatoes, chopped
- Shallot, diced
- 2-3 cloves garlic, minced
- Juice of one lime
- 1-2 jalapenos, finely chopped
- Cilantro to taste
- Add any other spices that you want to personalize your guacamole! (Mine is secret, sorry!)
For Dessert: Caseyboy’s Snickers Dip
- 16ounces cream cheese, softened
- 1⁄4cup brown sugar
- 8ounces Cool Whip
- 6Snickers candy bars, chopped into small chunks (or 20 fun size snickers)
- 1lb small pretzels, for dipping
Soften cream cheese. Cream the cream cheese until fluffy. Add brown sugar and cream until well blended. Carefully stir in the cool whip and snickers until combined.
Place in covered container overnight, so flavors blend. Garnish with chopped peanuts, shaved chocolate, or even a caramel drizzle if you feel the need to dress it up! Serve with mini pretzels.
