Delicious Dips N Sips Recipes for Every Occasion

Does anyone have any recipes I can use for Dips N Sips....

I just check out the files here they is a flyer and recipes. looks pretty good .I didn,t know how to attach it here sorry. I put in dips. and it came up.

Here are a couple from that file. Sips and Dips Show
Before show prepare Buffalo dip, pizza dip, and chocolate fondue
1. Introduce myself
2. Thank Mary, explain how Mary will be getting a free bar board and knife.
3. Ask if anyone owns PC products. Have them introduce themselves, how they know Mary, what there fav. PC product is and why, pass around candy.
4. Explain pass the hostess game and Bingo game
5. Prepare Hawaiian Dip
HAWAIIAN FRUIT DIP
(1994 Spring/Summer Hostess Choice Recipe Collection (now known as SBRC)
1/2 cup sour cream
1 cup milk
1 pkg (3.4) instant vanilla pudding
1 can (8 oz) crushed pineapple, undrained
1/3 cup shredded coconut

Combine sour cream, milk, and pudding mix in Batter Bowl with Whisk until
smooth. Add pineapple and coconut. Mix to combine. Refrigerate for one
half hour before serving. Of course, serve in Chillzanne Mini Bowl in CZ
Platter. Fill divider with Strawberries, Melon Balls, Kiwi Slices, Bananas,
Apple wedges, and Orange sections.
6. Prepare Spinach Dip
7. Make Orange Plungecicle Drink
Orange Plunge-sicle
Ingredients:
6 cups milk
2 cans (12 ounces each) frozen orange juice concentrate, thawed
1 pint softened vanilla ice cream
1 can (15 ounces) mandarin orange segments in light syrup, undrained, mashed

Directions:
1. Place all ingredients except orange segments in Family-Size Quick-Stir® Pitcher.

2. In Classic Batter Bowl, mash orange segments with Nylon Masher; add to pitcher.

3. Plunge until thick and frothy. Serve immediately.
8. Explain benefits of hosting a show, talk about different themes, talk about Pampered Bride
9. Explain guest special, discuss holiday gift ideas, show the batter bowl recipe. Explain that anyone who orders the small batter bowls will receive batter bowl recipe gift tags and instructions. Explain that we do offer gift certificates that can be redeemed online.
10. Explain Second Harvest charity, stone molds, round up from the heart.
11. Discuss additional products
12. Tell guests that anyone who books a show tonight for December will receive a free small bar pan with their order at their show. Any guest who books a show for January will get a free Measure-All Cup
13. Announce game winners. Give out zester and Turkey recipe collection.
Buffalo Chicken Dip
Ingredients Needed:
• 2-4 Boneless Chicken Breasts, cooked and coarsely chopped or shredded
• 2 (8 oz.) Cream Cheese
• 1 cup Blue Cheese Salad Dressing( chunky)
• 1 cup Hot Sauce ( Frank's hot wing sauce)
• 3/4 cup chopped celery
• 6 oz. shredded Cheddar Cheese

Cooking Tools:
• Small saute Pan
• Large Micro Cooker
• Food Chopper
• Classic Batter Bowl
• Oval Baker
• Measure-all cup


Cooking Instructions:

Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.

Sauté celery in Hot Sauce in Small Sauté Pan.

Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.
Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well. Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.
Serve with Tortilla Chips and/or celery sticks

Perfect Party Punch
Ingredients:
6 cups chilled cranberry juice ****tail
4 cups chilled ginger ale
1 can (12 ounces) frozen orange-pineapple juice concentrate, thawed
1 orange

Directions:
1. Place cranberry juice ****tail, ginger ale and orange-pineapple juice concentrate in Family-Size Quick-Stir® Pitcher.

2. Using Lemon Zester/Scorer, score orange from top to bottom; cut into slices using Utility Knife. Place slices in pitcher.

3. Plunge until contents are thoroughly mixed. Serve immediately


Cool & Creamy Chocolate Fondue

3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon

1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)


Directions:
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Thank you Karen!!
I'm doing a Sip 'n Dip in 2 weeks and really needed these recipes!!

Touchdown Taco Dip is awesome, a nd can easily be doubled in the Medium Bar Pan.

If you're making it ahead, the Layered Sun-Dried Tomato Dip is excellent:


Layered Sun-Dried Tomato Dip

1 package (8 oz) cream cheese
1/4 c prepared basil pesto (see notes)
1/2 c sun-dried tomatoes packed in oil, drained (see notes)
1/4 c grated fresh Parmesan cheese
1 container (8 oz) sour cream
1 clove garlic, pressed
2 t Pantry Italian Seasoning Mix (see notes)

Preheat oven to 350F. Combine the pesto with half of the cream cheese. Mix well. Spread over the bottom of the Small Oval Baker (or another 2-cup baking dish).

Blot the excess oil from the tomatoes using a paper towel. Dice. Combine with remaining cream cheese and the rest of the ingredients. Mix well. Spread over pesto mixture. Bake 20-25 minutes or until hot and bubbly (will be slightly browned)

Serve with snack crackers, on fresh, thinly sliced French bread, or toast points.


Notes:

Prepared basil pesto can be found in jars near the spaghetti sauce in most stores. In some stores small tubs can be found near the refrigerated pasta.

Each store seems to keep their sun-dried tomatoes in a different place. Look in the produce section, with the condiments, or with other Italian foods. If you can find them, you may substitute soft, "dry" sun-dried tomatoes. Don't use the hard dry ones. Trust me. No matter how long you soak them they just never reach the right consistency for this recipe.

If you don't have the Pampered Chef's Pantry Italian Seasoning, you can substitute regular Italian seasoning.

If you're feeling really creative, you can top this dip, immediately after baking, with 1/4 c ripe olives (sliced or chopped) and 1 T fresh, chopped basil.

Yum, thanks for the ideas.