Allendale Dip Recipes

ALABAMA DIP

Alabama Dip image

A wonderful friend makes this for her open houses, and it is a fantastic queso type dip to serve with tortilla chips. Just a touch of heat, but not too spicy (though if you like it spicy - just use hotter picante sauce). I'm a transplant and moved to Alabama in the late 90's, and ironically it's named Alabama dip! Hope you enjoy.

Provided by Buzymomof3

Categories Cheese

Time 2h

Yield 8-10 cups

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 lb sausage
2 lbs Velveeta cheese
1 (16 ounce) jar picante sauce
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can cream of mushroom soup

Steps:

Brown the beef and sausage and drain.
Cut the Velveeta into large chunks.
Put everything but cheese into a large crock pot and stir a bit - add cheese. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low for the party.
Serve with tortilla chips.
It has just enough heat for my mild tastebuds, but if you like it spicier, by all means use Hot picante sauce.
And in case you're wondering - the cream soup helps keep it from separating and helps keep it saucy while being heated.

ALLENDALE DIP

Allendale Dip image

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any

Provided by Sherrybeth

Categories For Large Groups

Time P1DT10m

Yield 2 pints, 32 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sour cream
1 pint mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped finely
1 teaspoon sugar
3/4 tablespoon garlic powder
1/3 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 tablespoon onion flakes
1/2 teaspoon salt (***)
1/4 teaspoon red pepper flakes

Steps:

One day prior to serving, mix all ingredients in a medium bowl that can be covered.
Refrigerate 24 hours, stirring occasionally.
Keep in refrigerator until ready to serve.
Serve with crackers, chips or my favorite, raw veggies.
This can be doubled or tripled easily with a triple serving equal to about 2 quarts.

Nutrition Facts : Calories 93.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 12.6, Sodium 195.6, Carbohydrate 4.3, Sugar 1.5, Protein 1.9

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