We hosted our first-ever dip-off yesterday at Click Rain. With three categories (dairy, sweet and vegetable) and 11 varieties, we are still recovering from our food coma a full 24 hours later.
You'll find the recipes for our winning dips below!
Key Lime Dip by Amy Gehling
2 packages of 8 oz cream cheese
¼ cup sugar
1 can of sweetened and condensed milk
¼-⅓ cup of Key Lime Juice (Note: “key lime” is different than just plain “lime.”)
Blend cream cheese until consistency is “creamed.” Cream sugar into cream cheese. Add sweetened and condensed milk, blend. Add key lime juice (recipe actually calls for ¼ cup I added closer to ⅓, I would start with ¼ and add more to “taste”) Garnish with lime, if so desired.
Taco Dip by Amanda Oberg
1 package 8 oz cream cheese (can use whipped or soften regular for 10 sec. in microwave)
1 package 8 oz sour cream (I use original organic as it tastes better)
½ to full package of taco seasoning (Ortega brand, season to your liking)
Toppings (in order):
Shredded romaine lettuce
2-3 roma tomatoes
Fine mexican blend shredded cheese
Sliced green olives (optional)
Sliced black olives (optional)
Garlic Garden Salsa by Tamara Parliament
3 large tomatoes
1 poblano pepper
1 large yellow onion
½ green bell pepper
5 serrano peppers
3-4 tabasco peppers
2 jalepeneo peppers
2-3 TBS minced garlic
Sea salt, to taste
Fire roast all vegetables on a grill (preferably charcoal) until skin starts to blacken. Allow to cool. Place in food processor and blend. Add salt to your taste preference and serve cold.