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All the spices have dip recipes on the back. I love the Southwest Seasoning and the Dill dips. YUMMY!
Below are some recipes for dips that would go well with bread.
Roasted Garlic & Red Pepper Dip
2 whole heads garlic, unpeeled
1 large red bell pepper, cut into 1" wedges
1 tsp olive oil
1 pack (8 oz) fat free cream cheese, softened
1/2 c fat free sour cream
2 tsp lemon juice
1/2 tsp rosemary herb seasoning mix
Preheat oven to 425. Slice about 1/4 inch from top of each garlic head to expose garlic cloves. Place in center of deep dish baker; surround with bell pepper wedges. Spray garlic and bell pepper with olive oil using kitchen spritzer; cover with aluminum foil. Bake 40-45 minutes or until garlic is soft; cool completly.
Place cream cheese in small batter bowl; microwave on high 30 seconds until softened. Whisk vigorously until smooth using stainless steel whisk.
Remove skin from bell pepper; finely chop using food chopper. Squeeze garlic cloves from papery skin into batter bowl. Add bell pepper, sour cream, lemon juice and seasoning mix; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend.
Yields: 1 1/2 cups (serves 12)
Cheesy Crab Dip Recipe
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 garlic clove, pressed
1 package (8 ounces) imitation crabmeat, chopped 1 cup (4 ounces) shredded Swiss cheese
1/2 cup thinly sliced green onions with tops
1/4 cup diced red bell pepper
1 teaspoon Tabasco® hot pepper sauce
1/4 cup sliced almonds, chopped
1 loaf Canape French Bread slices, toasted
1. Preheat oven to 350°F. Combine cream cheese and mayonnaise in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Press garlic into batter bowl using Garlic Press; mix well.
2. Chop crabmeat using Food Chopper. Grate Swiss cheese using Deluxe Cheese Grater. Thinly slice green onions using Utility Knife. Dice bell pepper using Chef's Knife. Using Juicer, juice lemon to measure 1 tablespoon juice. Add crabmeat, Swiss cheese, green onions, bell pepper, lemon juice and hot pepper sauce to batter bowl; mix well.
3. Spoon crabmeat mixture into Mini-Baker. Chop almonds using Food Chopper; sprinkle over dip. Bake 25-30 minutes or until golden brown around edges. Serve with toasted Canapé French Bread slices.
Yield: 3 cups (12 servings or 24 sample servings)
Nutrients per serving: (1/4 cup dip): Calories 200, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 4 g, Protein 7 g, Sodium 290 mg, Fiber 0 g
Cook's Tip: Substituting reduced-fat (Neufchâtel) cream cheese and light mayonnaise for the cream cheese and mayonnaise reduces the calories to 150 and total fat to 10 grams per serving. If desired, 2 cans (6 ounces each) white crabmeat, drained and flaked, can be substituted for the imitation crabmeat. Cut shapes from red bell pepper using Creative Cutters for an attractive garnish.
3-4 chix breasts
2 (8 ounce) pkg cream cheese
1cup franks hot sauce
1 jar Marie's Blue Cheese dressing
baby carrots, celery and crackers
I grill chicken on grill pan and then chop chicken. Soften cream cheese and add dressing and hot sauce. Mix chicken in and transfer to keep dish baker. Bake at 350 for 25-30 min. Transfer into medium SA bowl and fondue it (put tea light under it) and place on Hospitality Stand. Put medium bowl in center and 2 small bowls on either side. Cut celery and baby carrots and place in small bowls. Light the candle under center medium bowl and place crackers on rectangle platter.