When the temperatures begin to soar in mid-summer, we often turn to lighter foods and snacks to go with our ice cold drinks, especially if we’re having friends or family over to visit. Those get-togethers typically include chips, and if you have chips, you’ve got to have some dips to go with them.
This Bacon Cheddar Dip is so yummy with potato chips, and the Double Cheese Chile Dip is perfect for nacho or tortilla chips. If by chance, there’s a little left over, the dips make great toppings for the baked potatoes you might want to serve for dinner.
BACON CHEDDAR DIP
1 (1-ounce) package dry ranch salad dressing mix
1 (16-ounce) carton sour cream
1/2 cup shredded Cheddar cheese
1/4 cup bacon bits (or equal amount of crumbled, fried bacon)
Mix packet of ranch salad dressing mix with sour cream. Add cheese and bacon bits. Mix together and chill 1 hour before serving.
DOUBLE CHEESE CHILI DIP
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can beef or turkey chili without beans
4 green onions, thinly sliced
3 tablespoons chopped green chilies, (optional)
1/4 cup sliced ripe olives
1 cup (4 ounces) shredded Cheddar cheese, plus extra for garnish
Nacho chips or tortilla chips
Spread cream cheese into a 9-inch pie pan or quiche dish coated with non-stick cooking spray. Top with chili, onions, chilies (if used) and olives. Sprinkle with 1 cup shredded Cheddar cheese.
Bake, uncovered, at 350 degrees for 15 minutes, or until cheese has melted. Sprinkle a little extra shredded cheese over top for garnish.
Serve with nacho chips or tortilla chips. Makes 8 servings.
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