It’s that time of year again. Two teams take the field and battle it out for ultimate supremacy. For some, this is the most exciting game of the year. For others, the commercials are the best part, how are companies going to push the envelope of advertising. For people like me, we’re there for the food.
3 Day Blinds decided we wanted to take our dip game to the next level. We gathered people from around the office and had our very own Dip Off. Everyone in the office brought dips for sampling and then we voted to see who would reign supreme as the ultimate dip champions.
The competition was fierce and the smack talk was being shouted across the room, but at the end of the day, there could be only 3 champions. Here they are in all of their glory.
First up, a Peanut Butter Cup Cheesecake Dip. This dip is for those of us with a sweet tooth. Our’s was served with green apple slices, but you can definitely use graham crackers or anything else you would like to serve it with. The recipe is as follows.
Peanut Butter Cheesecake Dip
- 8 oz cream cheese softened
- 1/4 cup brown sugar (packed)
- 1/2-3/4 cup peanut butter
- 1 1/2 tsp vanilla extract
- 1 cup Reese’s peanut butter cups chopped
- In a large mixing bowl, add cream cheese and beat with a stand or hand mixer until smooth.
- Beat in brown sugar, peanut butter and vanilla extract
- Fold in chopped peanut butter cups.
- Dip can be served right away, or kept in the refrigerator. If the dip has been chilled let stand at room temperature for roughly 30 minutes before serving.
Serve with: apple slices or graham crackers.
Perhaps, your dessert game is already the best in your league of friends. We’ve got two savory options to help sate even the greatest of hungers. This brie and spinach dip is fancy enough for any party, but will have people trying to double dip it’s so good.
The Brady Brie Dip
- 4 tablespoons unsalted butter
- 1/4 onion, chopped
- 2-3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 cup sour cream
- 1 10 oz. pkg. frozen spinach thawed, squeezed dry
- 1 cup chopped jarred roasted red peppers
- 1 8 oz. pkg. brie cheese, rind removed, cubed
- 5 oz. cream cheese
- 1 cup freshly grated mozzarella cheese divided
- 3/4 cup freshly grated Pepper Jack cheese divided
- 1/2 cup freshly grated Parmesan cheese divided
- Preheat oven to 375 degrees F.
- Melt butter in a pan over medium heat. Add onions and cook, while stirring for 3 minutes. Add garlic and sauté.
- Slowly Stir in flour, cook for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
- Remove from heat and stir in sour cream until smooth. Stir in spinach and roasted peppers followed by the brie and cream cheese, 1/2 cup mozzarella, 1/2 cup Jack cheese, and 1/4 cup Parmesan.
- Transfer dip into a oven safe dish. Sprinkle the remaining cheeses to the top and bake for 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.
- Let sit at least 5 minutes
Serve hot with: Bread, crackers, etc.
These two dips are great, but you may have some hardcore carnivores at your party who will be eyeing anything with meat. Worry no further, this Philly Cheesesteak Dip will help you win over even the greatest of meat eaters.
Philly Cheesesteak Dip
- 1 ½ cups thin cut shoulder steak, grilled (or 1.5 boxes of SteakUms cooked)
- 2 Tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 8 oz cream cheese
- ½ cup mayonnaise
- 8 oz shredded or thin slice provolone
- 4 oz thin sliced white American cheese
- 1 loaf fresh baked bread
- Saute onions and green petter in 1 Tbsp of olive oil and set aside
- Grille or saute steak in 1 Tbsp olive oil
- In crockpot, mix remaining ingredients with cooked ingredients
- Heat on low 1.5-2 hours
- Slice bread for serving
These dips have all been tested and 3 Day Blinds approved. We hope you have as much fun eating them as we did making and testing them.