Cheris Chip Dip Recipes

SIX LAYERS AND A CHIP DIP

Steps:

• On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired.
• Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
• Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

THE BEST CHIP DIP! NO.... REALLY!

Steps:

• In blender or food processor add cream cheese, onion, horseradish, garlic powder (to taste) and chives. Start to blend adding milk in small amounts until desired consistency. Add additional horseradish and garlic as desired. Chill a minimum of two hours before serving or over night.

CHEESY CHIPS 'N' DIPS

Steps:

• Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.
• When you're ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.
• For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. A ll the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips. For the harissa yogurt dip 200g tub Greek yogurt 1 tbsp harissa (rose harissa is good if you can find it) small handful parsley, chopped For the lemon & garlic dip 150g mayonnaise 1 lemon, zested 2 garlic cloves, crushed ½ tsp cracked black pepper For the Marie Rose dip 200g mayonnaise 60g ketchup 5 drops Worcestershire sauce 5 drops Tabasco ¼ tsp smoked paprika ½ lemon, juiced

CHIP DIP

Steps:

• In a small mixing bowl, combine cream cheese, mayonnaise, milk, Worcestershire sauce, and grated onion.

LOADED POTATO CHIP DIP RECIPE BY TASTY

Steps:

• Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
• Add in the cheddar cheese and stir until well-blended.
• Lastly, add in the crumbled bacon and the green onions and stir.
• Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
• Enjoy!

MEXI-CHEESY CHIP DIP

Steps:

• Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

THE ULTIMATE CHIP DIP

Steps:

• In a glass pie plate or square Pyrex glass baking dish, spread the block of cream cheese with a spoon across the entire bottom of the dish evenly. It will be a little difficult to spread so you can soften it in the Microwave for a few seconds to make it easier if you wish. Be sure not to leave any holes.
• Take the chili and spread the whole Can across the cream cheese evenly.
• Sprinkle the shredded cheese across the top evenly just enough to where it will make a nice layer of cheese with no holes when it melts.
• Microwave on High for 5 minutes or until the cheese is completely melted and the edges are bubbling.
• Let it stand for 2 minutes to cool.
• Serve with the Frito Scoops and enjoy!