Pat’s Pantry: Chips and Dip

By Pat Mills

Each week I have to come with some dips for our bingo games. These dips can be served with potato chips, crackers, tortilla corn chips and even a sweet dip for graham crackers. Mix some up for your next party. – Pat

Cheesy hot bean dip

1 16 oz can refried beans
2 cups grated Monterey jack and cheddar cheese
1 3 oz package cream cheese, cubed
1 cup salsa
1 cup sour cream
1 tablespoon chili powder

Put in crock-pot and heat on high for two hours. Stirring occasionally.

Chicken nacho dip

2-½ cups cubed cooked chicken
1 cup salsa
2 cup (8 oz) shredded cheddar or Colby Monterey jack cheese
1 16 oz can refried beans
¾ cup chopped onion
Tortilla chips

In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl; sprinkle with the cheese. Serve with tortilla chips.

BLT dip

1 cup sour cream
1 cup (4 oz) shredded cheddar cheese
6 strips bacon, cooked and crumbled
1 cup mayonnaise
1 cup chopped seeded tomatoes
1 tablespoon chopped green onion, optional

In a bowl, combine the first 5 ingredients. Refrigerate until serving. Garnish with green onion if desired. Serve with chips or crackers.

Loaded baked potato dip

1 16 oz carton of sour cream
16 slices of bacon, cooked and crumbled
1 8 oz package of sharp cheddar cheese
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl. Refrigerate for 1 hour. Serve with potato chips or pretzel crisp.

Cherry dip

1 sleeve of graham crackers
1 8 oz package of cream cheese
1 7 oz jar marshmallow fluff
2 8 oz containers of cool whip
2 21 oz cans of cherry pie filling

Crush graham crackers. Divide into two 8×8 pans. Mix cream cheese and marshmallow fluff together: mix well. Add in cool whip one container at a time. Mixing well after each. Evenly divide the mixture between the two pans. Top each pan with a can of cherry pie filling. Serve with graham crackers.


• To prevent ice-cube trays from sticking to the bottom of the shelf, place a piece of waxed paper underneath the tray.
• To keep milk from sticking to a pot, massage a little butter on the bottom of the pot.

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