Wednesday, December 7, 2011

Dips and Chili courtesy of my friend "Big Bill"

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Bell PeppersImage by joe beasley via FlickrKeen's Cheddar cheeseImage via Wikipedia
Merry Christmas, Happy Hanukkah, Happy Kwanzaa, and Happy Holidays to all.
The following recipes come from a friend I worked with at TSA in 2002 at Seatac Airport and Boston Logan Airport.  We we both were Lead Screeners doing training there learning the government way to screen Airport passengers.  We then traveled to other airports across the country teaching the private screening force how to run the checkpoints "the government" way.  He loves to eat as much as he loves to cook.  He prepares these recipes for his football buddies, and with the Super Bowl, and other bowl games coming soon, you can prepared these recipes for your friends as well.

Dip Recipe

1 package of ground beef

2 jars of salsa (any kind you prefer)

1 package of taco seasoning 1 large package of Velveeta cheese

1 packages of sharp cheddar cubes

1 Green pepper

Jalapenos (if you want it hot)

2 beers (One for you to drink the other one goes in the dip)
Cook up the ground beef add the taco seasoning. Throw the beef, cheese,

salsa, green peppers, jalapenos, and beer in a Crock pot on low to medium

heat.(My football watching crew love this dip)


7 Layer Mexican Dip
1 package (8 ounces) cream cheese
1 tablespoon Taco Bell Home Originals Taco seasoning mix

1 cup EACH guacamole(optional), Taco Bell thick "N Chunky Salsa and shredded lettuce

1 cup Kraft shredded mild cheddar cheese

1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives
Mix cream cheese and seasoning mix. Spread onto bottom of 9 inch pie plate or quiche dish.

Layer guacamole(optional), salsa, lettuce, cheese, onions, and olives over cream cheese mixture; cover. Refrigerate.

Serve with crackers or tortilla chips

*I put optional for the guacamole because the recipe calls for it but I hate guacamole and never put it in this dip. And it still tastes great.


Chili Cheese Dip
1 package (8 ounces) cream cheese

1 can (15 ounces) chili with or without beans (I use Hormel no bean chili)

1 cup Kraft cheddar cheese

spread cream cheese onto bottom and up sides of 9 inch microwavable pie plate or quiches dish. Spread chili over cream cheese. Sprinkle with cheddar cheese.

Microwave on high 3 minutes or until thoroughly heated

Serve hot with tortilla chips


Hot Artichoke Dip
1 package (8ounces) cream cheese

1 can (14 ounces) artichoke hearts, drained, chopped (I use two cans)

1/2 cup mayonnaise

1/2 cup grated Parmesans cheese

1 clove garlic, minced (I use a dash of garlic powder instead)

Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9 inch pie plate or quiche dish.

Bake at 350 degrees for 20 to 25 minutes or until very lightly browned.

Serve with crackers or baked pita bread wedges. (I use cut up pieces of french or Italian bread. Whatever is on sale at the bakery shop at your local Grocer


2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (adjusted to the level of hotness)
4 tablespoons chili seasoning mix (adjusted to the level of spice)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desire
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
This is an awesome and simple recipe. I usually make 5 batches of this stuff for games and never have I had any leftovers.
Enjoy and Merry Christmas
The Old Guy and Big Bill Strittmatter

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