Dog Food Dip Recipe 45

DOG FOOD DIP

Dog Food Dip image

This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.

Provided by Cindy Carnes

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 8h35m

Yield 48

Number Of Ingredients 5

Ingredients

2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
15 slices pickled jalapeno pepper slices, to taste

Steps:

Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes.
Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 1.5 g, Cholesterol 20.2 mg, Fat 6.6 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 166.4 mg, Sugar 0.2 g

TEN-LAYER CHICAGO DOG DIP

Ten-Layer Chicago Dog Dip image

Grab a plate, scoop and then dip. All the usual suspects on a Chicago dog are found in this crowd-pleasing layered dip. If you can't find sport peppers in your area, try pepperoncinis instead. Make the day before and refrigerate to save time on game day.

Provided by Food Network Kitchen

Categories appetizer

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

10 all-beef hot dogs (about 1 pound)
1 tablespoon vegetable oil
1 large white onion, chopped
1 clove garlic, chopped
3 hot dog buns
1 cup mayonnaise
1 tablespoon poppy seeds
1 English cucumber, cut into small pieces
1 teaspoon celery salt
3 medium tomatoes, chopped
1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces)
One 14-ounce container yellow mustard
1 1/2 cups chopped dill pickles (about 10 spears)
1 cup sweet pickle relish
Potato chips, for serving

Steps:

Put the hot dogs in a food processor and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add a third of the onions and cook, stirring, until soft and slightly golden brown, about 4 minutes. Add the garlic and stir for 30 seconds. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from the heat and let cool completely.
Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side. Cut into small pieces.
Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish. Spread out the tomatoes on the bottom, then top, in even layers, with the peppers, toasted buns, a generous drizzle of mustard, the remaining onions, the hot dog mixture, the pickles, poppy seed sauce, relish and cucumber. Wrap and refrigerate until chilled, at least 1 hour or overnight. Garnish with another drizzle of mustard and serve with potato chips.
Copyright 2013 Television Food Network, G.P. All rights reserved
From Food Network Kitchens

DOG DIP

Dog Dip image

Make and share this Dog Dip recipe from Food.com.

Provided by Millereg

Categories Sauces

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces brie cheese or 8 ounces other soft cheese
3 tablespoons coarse grain mustard
8 -10 sprigs fresh chives, snipped

Steps:

Mix all the ingredients together until smooth; chill.
Bring to room temperature and serve with hot cocktail sausages or mini frankfurters.
Refrigerate any unused portion.

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