It’s ok if after you make this beef enchilada dip you decide to put down your tortilla chip and grab a spoon and eat it like chili. I’m not going to blame you one single bit. The enchilada sauce has that great southwestern spiciness to it. Adding some ground beef and toppings make it not only a great dip but also a great chili.
I used my fire-roasted enchilada sauce when I made this beef enchilada dip. The char flavor comes thru, making the tomato sauce oh so much better. I often find myself substituting fire-roasted versions of peppers and tomatoes in recipes. Specially when the recipes call for chiles or jalapenos.
Beef Enchilada Dip
Servings 8 -10 servings
- 1 1/2 pounds ground beef
- 1/2 medium onion diced
- 2 cloves garlic minced
- 2 cups enchilada sauce I used my fire-roasted enchilada sauce
- 2 cups grated cheese Monterey Jack or cheddar cheeses work best
- Sour cream and diced pickled jalapenos for garnish
- Tortilla chips for serving
Brown the ground beef in a large skillet over medium-high heat.
Drain most of the fat and add the onion and cook until just tender.
Add the garlic and cook another minute.
Turn off the heat.
Stir in the enchilada sauce.
Sprinkle with the cheese..
Cover and wait until the cheese melts, 2-3 minutes.
Serve topped with sour cream and diced jalalpenos, with chips for dipping.
Salami chips with a white bean dip are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) compliments the salami perfectly. This makes for a great easy appetizer or snack for the big game.
Most grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin.
Also try my smoked glazed salami.
Salami Chips with White Bean Dip
Servings 4 servings
For the white bean dip
- 1 whole head of garlic
- 1 teaspoon olive oil
- 1 14 ounce can Great Northern white beans, drained, rinsed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2-3 tablespoons warm water
For the salami chips
- 4 ounces salami sliced thin
For the white bean dip
Pre-heat oven to 375 F.
Cut top off the garlic and drizzle with 1 teaspoon of the olive oil.
Wrap in foil and place in oven for 40-45 minutes or until soft.
Remove and let cool slightly.
Squeeze garlic from the cloves and add to a food processor.
Add remaining ingredients and puree until smooth. Add more water if the mixture is too thick.
Serve with the salami chips.
For the salami chips
Place salami on a parchment-lined baking sheet or on a rack over a baking sheet.
Bake for 10-15 or until starting to crisp and curl at the edges.
Remove and let cool and crisp more.
Anita and I recently visited Scotty’s Brewhouse, in West Lafayette, Indiana. Before dinner we decided to try an appetizer, the 7 Tidals Buffalo chicken dip. One bite in and we both agreed that I had to make the same dip at home. My version is close, very close. And it’s crazy good. Not terribly hot or spicy, just right actually.
To match Scotty’s Buffalo chicken dip you’ll want to also add a few small crumbles of blue cheese to the cream cheese mixture. We found the dip to be fantastic without it. You can also substitute a blue cheese dressing for the Ranch for more blue cheese flavor. And for extra kick, add a few drops (ok, more than a few drops) of hot sauce to the Frank’s wing sauce.
Also try my Buffalo wing hummus and my beef enchilada dip (yum!).
Buffalo Chicken Dip
Servings 12 -16 servings
- 1 1/2 pounds boneless skinless chicken breasts 1 very large breast or 2 medium
- 1 12 ounce bottle Frank’s Hot Wing Sauce
- 8 ounces cream cheese softened
- 1 cup Ranch dressing the better the dressing the better the dip will be
- 1/2 cup chopped celery
- 1/2 cup extra sharp shredded cheddar cheese
- Tortilla chips celery sticks, carrots, for serving
Preheat your oven to 375.
Spray a 9" x 9" baking dish with non-stick spray.
Bring a large saucepan of water to a boil. Add the chicken and poach until cooked, 10-15 minutes depending on how thick the chicken is.
Remove and let cool slightly then shred with a fork.
Transfer chicken to a large bowl and add the entire bottle of wing sauce. Stir to combine well.
Pour the chicken into the baking dish and spread out evenly.
Add the cream cheese and Ranch dressing to a medium saucepan over medium heat. Stir until the cheese is melted, then whisk until smooth.
Pour the cheese mixture over the chicken and spread out evenly.
Sprinkle top with the celery.
Bake for 15 minutes.
Sprinkle top with cheese and bake another 10 minutes until hot and bubbly.
Remove and let rest for 10 minutes before serving.
Wow. I’ve always been a fan of Vidalia onions. I load up on them while they are available (for a short time) here in Indiana. I often grill them, but smoking them was a bit new to me. It’s certainly easy to do. Just cut them in half and toss them on the smoker for an hour or so until they’re as smoky as you want them. Done.
This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness. It’s a thicker dip, so don’t reach for some wimpy thin chips that aren’t going to handle the load. I used bagel chips. The combination was perfect.
I smoked the onions on my Weber Smokey Mountain smoker since I already had it going, cooking some pork belly for bacon. The onions only take a little while to cook, freeing up the smoker for other good things.
This recipe comes from The Elk, a bar/restaurant in Spokane, Washington. The original version is used as a dipping sauce for chicken. I decided to use it as a chip dip. And what goes great with smoked onion dip? Yep, you guess it. Smoked potato chips.
Also try my grilled (or smoked) queso dip.
Smoked Onion Dip
Servings 16 -20 servings
- 4-5 Vidalia onions halved (you'll need 4 cups of smoked onion in the end)
- 4 cups mayonnaise
- 2 cups sour cream
- 1 cup milk
- 3 tablespoons Worcestershire sauce
- 2 tablespoons black pepper
- 1 tablespoon sugar
- 1 tablespoon kosher salt plus more for seasoning
Place onion halves on a smoker and smoke at 225 F for 1-2 hours or until the desired smokiness is achieved (Just cut a piece off and try it. It's delicious!)
Let onions cool then chop roughly and place into a blender or food processor and process until smooth.
In a large bowl combine the pureed onions and the remaining ingredients, adding more salt if desired.
I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily.
This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.
Disposable mini meatloaf pans are great for cooking up dishes like this dip on the Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Mexican Bean Dip on the Char-Broil Big Easy
Servings 8 -12 servings
- 1 pound hot Mexican chorizo sausage
- 1/2 medium red onion chopped
- 1 clove garlic minced
- 1 6 ounce can refried beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 disposable mini meatloaf pans if cooking in the oven use a 9" x 9" baking dish
- 3 jalapeno peppers seeded and chopped
- 1/4 cup taco or hot sauce
- 1/2 pound shredded cheese I used a combination of taco and Mexican cheese
- Black olives sliced
- Green onion sliced
- Tortilla chips warmed
Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
Add the onion and garlic and continue cooking until the meat is done.
Stir in the beans, cumin and oregano. Remove from heat.
Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
Divide the meat mixture between the pans.
Divide the hot jalapenos and taco sauce between the pans.
Place into the Big Easy or oven and cook for 10 minutes.
Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
Top with olives and green onion and serve with warm tortilla chips.
This is a slight variation on my used-to-be-favorite wing dipping sauce. Now I love them both. The other version has a little kick thanks to Cholula hot sauce. This recipe for blue cheese dip is creamier and more blue cheesy, with a little green onion bite. It also works great on more than just chicken wings.
Unlike some recipes for blue cheese dip, this one does not include lemon juice. Lemon juice can break down the sour cream so you have to use the dip that day. This version will last for a while in the fridge, so no need to rush!
I made a big ole batch of this crazy good dip and served it with some homemade Buffalo Wild Wings teriyaki chicken wings and a basket of deep fried jalapeno bottle caps.
There were no leftovers.
Blue Cheese Dip
A fantastic dip for everything from chicken wings to deep fried jalapeno bottle caps.
Servings 1 1/2 cups
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup 2 ounces crumbled blue cheese (or gorgonzola)
- 1/2 cup finely chopped green onions white and light green parts only
Whisk together the sour cream, mayo, salt and pepper until smooth.
Gently fold in the blue cheese and green onions.
Refrigerate at least one hour before serving.
Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close. I was jonesin’ for some kickin’ hot tortilla chips and a dip. So I developed Sriracharitos with dip.
Sriracharitos have that great Sriracha flavor, all on a crunchy tortilla chip. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip.
I found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub. Either way, you’ll love a big plate of Sriracharitos with a big bowl of dip!
Sriracharitos with Dip
The dip makes enough for a good sized bag of tortilla chips.
For the Sriracharitos (Sriracha tortilla chips)
For the Sriracha dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons rice vinegar
- 1 tablespoon or more, to taste Sriracha
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Sriracharitos
Preheat oven to 400 F.
Place chips onto a large baking sheet.
Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
Turn the chips over and spray and season the other side.
Place the chips into the oven for 5-10 minutes.
Let cool just slightly before serving with the dip.
It’s football watching season, and that means dips. And for me that usually means dips with a little kick. Like this T-N-T dip. I served it up over a bed of Fritos and dug in like it was plate of a lovely nachos.
In fact, this T-N-T dip would be great over nachos. Or a baked potato for that matter. Anything. It’s easy, creamy, and flavorful. You can treat it more like a cheese sauce for anything. Or you can put it in a bowl and serve it classic dip style.
If you prefer a mellower dip, use regular pork sausage and leave out the jalapenos.
- 1 pound bulk spicy pork sausage
- 1 can cream of mushroom soup
- 1 pound Velveeta cheese cubed
- 1 cup your favorite salsa
- 2 teaspoons chili powder
- 1/4 cup unsalted butter
- Chopped green onion or jalapeno for garnish (optional)
Brown sausage in a skillet. Drain.
And all ingredients to a slow cooker over high heat.
Cook for up to 1 hour, stirring occasionally, until all ingredients are combined and the cheese and butter are melted.
Reduce heat to low, top with garnishes if desired., and serve with corn or tortilla chips.
Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it. Courtesy of my old favorite margarita spot in Fayetteville, Arkansas, Jose’s Restaurant. Jose’s party cheese dip satisfies any crowd.
This makes a really big batch of Jose’s party cheese dip. It’s not a super thick dip like the usual cheese dips you find (you could cut back on the cream and milk if you want a thicker dip, but I find this dip is perfect as it is). It’s very tasty, which just the right combination of spices. Perfect with warmed tortilla chips (I also thick this dip makes a great sauce for nachos, hot dogs, and just about anything).
Also try my chicken nacho dip.
Jose's Party Cheese Dip
- 2 tablespoons plus 2 teaspoons unsalted butter
- 1/4 cup diced white onion
- 2 tablespoons plus 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 3 1/4 cup heavy cream
- 3 1/4 cup milk
- 2 1/2 pounds white cheese grated (you can substitute yellow shredded cheddar)
- 1 4 ounce can jalapeno peppers, chopped
- 1 teaspoon white pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot chili powder
- Tortilla chips warmed, for serving
Melt butter in a large pot.
Add onion and saute until starting to soften.
Add garlic and cook another 1 minute.
Add flour, stir and cook another 1 minute.
Add cream and milk. Bring to a low boil. Reduce heat to low.
Slowly add cheese, a small bit at a time, stirring constantly until melted. Do not add the cheese too quickly or the mixture will separate.
Add the remaining ingredients except chips and warm.
Serve with fresh hot tortilla chips. You can transfer the dip to a crockpot set on low for serving.
Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy.
If you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven. Warm chips and warm dip were meant for each other.
Also try my Jose’s party cheese dip.
Chicken Nacho Dip
- 1 14 ounce can RO*TEL® (I used hot), drained
- 1 pound Velveeta® cubed
- 1 cup cooked chicken shredded or cubed
- 1/3 cup sour cream
- 1/4 cup green onion diced (plus more for garnish if desired)
- 1 1/2 tablespoons taco seasoning mix
- 1 large jalapeno minced
- 1/2 can black beans rinsed, drained
- Tortilla chips warmed, for serving
Place everything except for the beans into a slow cooker and cook on high for 1 1/2 hours, stirring occasionally. If the mixture becomes too thick thin with a little milk.
Add the beans and cook another 30 minutes.
Stir before serving with warmed tortilla chips.