First published in 2015, and revisited a few times since then - everyone's favorite dips from Feast of Leviathans past, courtesy of Lani "Gwen" Jones!
Chicken Cordon Bleu Dip
16 oz cream cheese, softened
1 ½ cups shredded Swiss, divided
1 cup deli ham, diced
½ cup bacon crumbles
1 cup finely chopped chicken
¼ cup chicken broth
Preheat oven to 350F.
Mix cream cheese, 1 cups shredded Swiss, ham, bacon, chicken, and chicken broth until uniform.
Spread in an 8x8 baking dish. Cover with remaining Swiss. Bake 20-25 minutes.
Cheesy Tomato Dip
2 tbsp butter
1 lb (or more, to taste) sharp cheddar cheese, shredded
2 tsp salt
⅔ cup milk
1 can condensed tomato soup
Red pepper, to taste
In a large saucepan over medium heat, melt butter and add tomato soup until uniform.
Gradually add cheese and milk in turn. Making sure cheese has integrated before adding more. Stir constantly.
Add salt and red pepper.
Spinach Artichoke Dip
1-10oz box of frozen chopped spinach, thawed and drained
2 cups shredded parmesan cheese
1-14oz can of artichoke hearts, drained and chopped
⅔ cup sour cream
8 oz cream cheese, softened
⅓ cup mayonnaise
2 tsp minced garlic
Preheat oven to 375F.
Combine all ingredients and stir until uniform.
Pour into casserole dish and bake for 20-30 minutes.
