Buffalo Chicken Dip with Blue Moon Mango Wheat, Taco Dip with Sol, Bacon Ranch Dip with Coors Banquet, and Chocolate Candy Bar Dip with Leinenkugel’s Snowdrift Vanilla Porter!! Three savory dips and one sweet dessert dip! FAST, EASY, and guaranteed to be hits at your next party or event!!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dips & Condiments
Keyword: easy dip recipes, easy dip recipes with few ingredients, easy dips, easy dips to make, easy party dips, homemade dips
Calories: 1823kcal
Author: Averie Sunshine
Ingredients
Buffalo Chicken Dip
2cupscooked and shredded chickenuse rotisserie chicken to save time
⅔cupbuffalo sauceI like Franks
8ouncescream cheesesoftened
½cupmayonnaise
⅓cupranch or blue cheese dressing
1teaspoongarlic powderor to taste
1 ½cupsshredded cheddar cheesedivided
1 ½cupsshredded mozzarella cheesedivided
about 2 tablespoons green onionsdiced into thin rounds for garnishing
potato or tortilla chipsor celery sticks, for serving
Blue Moon Mango Wheatfor pairing
Taco Dip
one 16-ounce can refried beansI used spicy
one 1-ounce package taco seasoning mixI use medium heat, reduced sodium
about 2 heaping cups shredded cheesedivided (I use a Mexican blend)
about 10 strips baconcooked and diced small (use precooked bacon to save time and simply microwave it for about 1 minute), reserve about 2 tablespoons for garnishing
about 1/3 cup green onionssliced into thin rounds for garnishing
potato or tortilla chipsfor serving
Coors Banquetfor pairing
Chocolate Candy Bar Dip
4ouncesmilk chocolatemelted and cooled for 10 minutes
16ouncescream cheesesoftened (I used light cream cheese)
½cupconfectioners’ sugar
1teaspoonvanilla extract
1heaping cup candy bar piecesdiced small plus 1/2 cup for garnishing (I used diced Snickers, Milky Way, and Nestle Crunch)
pinchsaltoptional (to balance the sweetness)
graham crackerswafers, etc. for serving
Leinenkugel Snowdrift Porterfor pairing
Instructions
Buffalo Chicken Dip
Preheat oven to 375F and spray a 9-inch pie dish with cooking spray; set aside.
To a medium bowl, add the chicken, buffalo sauce, and stir to combine; set aside.
To a large bowl, add the cream cheese and beat with a handheld electric mixer until soft and fluffy.
Add the mayo, ranch or blue cheese dressing, 3/4 cup cheddar cheese, 3/4 cup mozzarella cheese, and beat to combine.
Add the chicken and stir to combine.
Turn mixture out into prepared pie dish, evenly sprinkle with the remaining 3/4 cup cheddar cheese, remaining 3/4 cup mozzarella cheese, and bake for about 25 minutes or until lightly golden browned around the edges and bubbly. Evenly garnish with green onions before serving with potato or tortilla chips, or celery sticks. Pair with Blue Moon Mango Wheat. Dip is best warm and fresh.
Taco Dip
To a medium bowl, add the beans, taco seasoning, and mix with a handheld electric mixer to combine. Turn mixture out into a 9-inch pie dish; set aside.
To a medium bowl, add the cream cheese, and beat with a handheld electric mixer until soft and fluffy.
Add the sour cream and beat to combine.
Turn mixture out over the refried beans in the pie dish. Tip - I like to make the subsequent layers just a bit smaller in diameter so that with each successive layer, you can get a glimpse of what's underneath.
Evenly pour the salsa out over the cream cheese-sour cream layer, evenly sprinkle the cheese, olives, green onions, and either serve immediately with tortilla chips or cover and chill in the fridge for up to 24 hours before serving. Pair with Sol. Dip will keep airtight in the fridge for up to 5 days.
Bacon Ranch Dip
To a large bowl, add the cream cheese, sour cream, ranch seasoning mix, 2 heaping cups cheese, bacon (reserve 2 tablespoons), and mix with a handheld electric mixer to combine.
Turn dip out into a 9-inch pie dish or serving bowl.
Evenly sprinkle with the reserved bacon and green onions. Serve immediately with potato or tortilla chips and pair with Coors Banquet. Dip will keep airtight in the fridge for up to 5 days.
Chocolate Candy Bar Dip
To a medium, microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stir until smooth and set aside to cool.
To a large bowl, add the cream cheese, confectioners’ sugar, and beat with a handheld electric on medium-high speed until smooth and fluffy; stop to scrape down the sides of the bowl as necessary.
Add the vanilla and beat on medium-high speed to incorporate, about 15 seconds.
Add 1 heaping cup candy bar pieces, optional salt, and stir by hand to incorporate.
Add the cooled milk chocolate and fold lightly to incorporate using a spatula. Don’t overmix if you want to see swirls of white and chocolate.
Turn dip out into a 9-inch pie dish, evenly sprinkle with 1/2 cup remaining candy bar pieces, and serve immediately with graham crackers, wafers, etc. or your favorite dippers and pair with Leinenkugel Snowdrift Porter. Dip will keep airtight in the fridge for up to 5 days.