PEPPERONI PIZZA DIP, BLT RANCH DIP, CHEESY SPINACH & BACON DIP, CHEESEBURGER DIP,BUFFALO CHICKEN DIP RECIPES!!

These Dip recipes are just the thing for a hungry football crowd.

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PEPPERONI PIZZA DIP

INGREDIENTS:
8 oz. cream cheese, softened
1/2 Cup sour cream
1 tsp. Turkish oregano
1/4 tsp. granulated garlic powder
1/8 tsp crushed red pepper
1/2 Cup pizza sauce (or 1/2 Cup tomato sauce mixed with 1 tsp. pizza seasoning
1/2 of a pepperoni sausage, chopped small (not sliced), about 1/2 Cup
1/2 Cup sliced green onion
1/4 Cup chopped green bell pepper
1/2 Cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350°. Beat together the cream cheese, sour cream, oregano, garlic and crushed red pepper. Spread in a 9-inch pie pan.
Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake at 350° for 10 minutes. Remove from the oven and sprinkle with the cheese. Make sure the cheese is not in one lump in the middle but sprinkled evenly over the dip, so it doesn't bake together and make it hard to get the dip out. Return to the oven and bake for 5 more minutes until golden. Serve with crackers.
Recipe by Robin Lincoln

BLT RANCH DIP

If you grow your own tomatoes or the ones you see at the farmers market are too good to pass up, here's a recipe for using them up. It tastes so much better with garden ripe tomatoes so use them if you can. This is a perfect take-along dip to any gathering, but you may want to double it - it will go fast.

1 TB dry buttermilk ranch dressing base
1/2 tsp. freshly ground black pepper
1 TB. water
1 Cup sour cream
1/2 Cup mayonnaise
1 lb. bacon, fried and crumbled
2 Cups chopped tomatoes (about 2 large)
lettuce and crackers as desired

DIRECTIONS:
Put the dry buttermilk ranch dressing base, black pepper and the water into a bowl, stir and let stand about 5 minutes. Whisk in the sour cream and mayonnaise until well blended. Fry the bacon, let it drain, and crumble it into 1/2 inch pieces. Cut the tomatoes into wedges, seed them, and chop them into 1/4 to 1/2-inch pieces. Fold the bacon and tomatoes into the dip. Refrigerate until serving time. If you use low fat sour cream and mayo, serve within a few hours, as the dip will get watery overnight. If you use regular mayo and sour cream, it is even better the next day! Stir before serving. Serve on a bit of lettuce with your favorite crackers.
Recipe from Penzy

CHEESY SPINACH AND BACON DIP

INGREDIENTS:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled

DIRECTIONS:
Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips and cut-up fresh vegetables.
Rwecipe from Church Cookbook.

CHEESEBURGER DIP
A great hot dip for football parties.

INGREDIENTS:
1/2 lb. lean groundbeef
1 small onion, finely chopped
1 can (16 oz) refried beans - regular or fat free
1 jar chopped green chiles
1 cup prepared chili sauce
2 cups shredded Monterey Jack cheese
8 oz. sour cream

DIRECTIONS:
Saute the ground beef and onion in a skillet.
Drain off the fat and place the beef mixture in a crockpot.
Stir in the refried beans, chiles, chili sauce and shredded cheese.
Cover and cook on low for 3 to 4 hours.
Just before serving, stir in the sour cream
Serve warm with tortilla chips or corn chips.
Recipe from Church Cookbook.

BUFFALO CHICKEN DIP

INGREDIENTS:
2 (10 ounce) cans Chunk chicken, drained
2 (8 ounce) packages Cream cheese, softened
1 cup Ranch dressing
3/4 cup Hot sauce, such as "Franks Red Hot"
1 1/2 cups Shredded Cheddar cheese
1 bunch Celery, cleaned and cut into 4 inch pieces

DIRECTIONS:
Heat chicken and hot sauce in a skillet over medium heat
until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
Recipe from Church Cookbook.