dips

1 small loaf velveeta+1 bottle of pace salsa+microwave=chili con queso. reheatable

Ok...btw...We can't get Velveeta up here. Like the stuff you make Rotel dip out of. Isn't that weird?

WHAT????!!!!! NO VELVEETA!!! ARE YOU SURE??? THAT IS WIERD, IT IS SO GREAT FOR DIPS!!

Ok...btw...We can't get Velveeta up here. Like the stuff you make Rotel dip out of. Isn't that weird?

Ok...btw...We can't get Velveeta up here. Like the stuff you make Rotel dip out of. Isn't that weird?

want me to send you a couple of boxes ?

anyone notice who exactly it was that started the tangent on this thread ?

Yes! I'm totally sure! Every Superbowl Sunday we look for weinies and cheese and we can NEVER find the cheese!

When is your Bday?? We can all mail you some cheese!!!

I had a hard time finding it once and the grocery store had it on the shelf and not in the cheese section. It seems every store is different...

Yes! I'm totally sure! Every Superbowl Sunday we look for weinies and cheese and we can NEVER find the cheese!

I sometimes can't find Velveeta either, and I substitute a can of cheddar cheese soup and a can of nacho cheese soup. Campbell's makes both of them. Here's my recipe for chili cheese dip:

1 can Cheddar cheese soup
1 can Nacho Cheese soup
1 can chili no beans
1 can rotel tomatoes

Heat up and enjoy!

you are a versatile bunch, so here goes: i would love to have some new recipes for various dips to serve at get-togethers and holidays etc. getting tired of the same old thing. any kind of dips will do, for vegies, chips, fruits, anything. and fondues would be good too - my sis is into those big time !

Here's a chilled spinach dip that we love. I put it in a Hawaiian bread bowl, with the center carved out.

1 small package frozen chopped spinach, thawed and well drained
16 oz sour cream (I use low fat)
8 oz Mayo (again, low fat)
1 box Knorr's vegetable soup mix
1 small can minced clams, well drained
worcestershire (sp?) sauce (as much as you desire)

Mix this all up and refrigerate at least 8 hours or overnight. We love it with the sweet Hawaiian bread. In fact, I make this up ahead of time and bring it with us when we come to Sowal.

spinach/artichoke dip. publix brand, across from the bakery.

spinach/artichoke dip. publix brand, across from the bakery.

I see convenience wins out over culinary training, eh?

Go to the Dan Russell Pier in Panama City. Bring some silver spoons and/or Got-cha plugs. Catch a half-dozen or so spanish mackeral.

Gut 'em, and put on a grill using indirect heat and hickory smoking chips.

After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.

Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.

If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.

Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.

this really sounds great, I am going to have to try...

Go to the Dan Russell Pier in Panama City. Bring some silver spoons and/or Got-cha plugs. Catch a half-dozen or so spanish mackeral.

Gut 'em, and put on a grill using indirect heat and hickory smoking chips.

After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.

Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.

If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.

Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.

I see convenience wins out over culinary training, eh?

That's true. Last year we picked up a dip at Goatfeathers that was wonderful. I think it was an artichoke seafood dip or something? They had a lot of it, but it was selling fast. Anyone know what I'm talking about?

That's true. Last year we picked up a dip at Goatfeathers that was wonderful. I think it was an artichoke seafood dip or something? They had a lot of it, but it was selling fast. Anyone know what I'm talking about?

Smoked mullett dip is very popular around here. There are variations with other sea critters.

That's true. Last year we picked up a dip at Goatfeathers that was wonderful. I think it was an artichoke seafood dip or something? They had a lot of it, but it was selling fast. Anyone know what I'm talking about?

Yes...crab and artichoke dip! We are on our second tub! Heat it up in the micro and the flavors really pop!!!! Yummy!

Go to the Dan Russell Pier in Panama City. Bring some silver spoons and/or Got-cha plugs. Catch a half-dozen or so spanish mackeral.

Gut 'em, and put on a grill using indirect heat and hickory smoking chips.

After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.

Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.

If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.

Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.

I should point out that, when smoking the fish, this is one time when over-cooking is not only okay, but possibly even preferred. Since it will be converted to a dip, toughness is not an issue.

Also, removing the bones by hand is a time-consuming, PITA process. I recommend having a few beers on hand.

I should point out that, when smoking the fish, this is one time when over-cooking is not only okay, but possibly even preferred. Since it will be converted to a dip, toughness is not an issue.

Also, removing the bones by hand is a time-consuming, PITA process. I recommend having a few beers on hand.

Both of these sound yummy. Will have to try them out this summer for a party around the pool.