Bacon Chedder Cheeseball

1 package (8 ounces) cream cheese, softened
1 package Debbie's Bacon Dip Mix
1 cup (4 ounces) finely shredded cheddar cheese
6 bacon strips, cooled and crumbled or 1/2 cup chopped pecans (optional)
1/2 teaspoon pepper
Assorted crackers

Directions:

In a bowl, beat cream cheese, cheddar cheese, Bacon Dip Mix and pepper until blended. Shape into a ball and roll in bacon or chopped nuts. Cover and refrigerate.
Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Antipasto Platter

1 package Debbie’s Herbs for Dipping Mix
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 jar (32 ounces) peppercini peppers, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
Lettuce leaves

Directions:

In a large bowl, combine olive oil, balsamic vinegar and Debbie's Herbs for Dipping Mix. Add the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni; toss to coat. Refrigerate for at least 1 hour, overnight is best. Arrange on a lettuce-lined platter.

Hot & Spicy Pinwheels

1 cup sour cream
1 package Debbie’s Hot & Spicy Mexican Dip Mix
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained (optional)
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa



Directions:
In a large bowl, beat the first seven ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

White Chocolate Raspberry Truffle

1 - 8 oz. package cream cheese, softened
3 cups cold milk
2 pkgs. Debbie's White Chocolate Raspberry Cheesecake Dip Mix
2 pkgs. (3 oz. each) ladyfingers, split
1 - 8 oz. container frozen whipped topping, thawed
2 pints fresh raspberries, rinsed and drained well
2 squares white chocolate, grated

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add White Chocolate Raspberry Cheesecake Dip Mix; beat on low speed 1 min. or until well blended.

COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the creamy mixture, whipped topping and berries. Repeat all layers.

REFRIGERATE 3 hours. Sprinkle with chocolate

English Pea Salad

1 - 16oz bag frozen sweet peas, thawed and drained
2 oz smoked gouda cheese, cubed
2 oz fontina cheese, cubed
4 slices cooked bacon, cooled and crumbled
1/4 cup red onion, diced
1 cup sour cream
2 tablespoons mayonnaise
1 package Debbie's Green Onion Dip Mix

Empty thawed peas into a colander, rinse and let drain.

Mix sour cream, mayonnaise and Green Onion Dip Mix and set to the side.

Combine thoroughly drained peas with your cubed cheese and red onions. Add the above dip mixture*. Stir well and top with crumbled bacon. Chill for 2 hours.
*Not all of this sour cream and mayonnaise mix may be necessary for this salad.

Chilled Creamy Pasta and Fruit Salad

4 cups farfalle (bow-tie pasta), cooked, drained and cooled
12 oz oven roasted chicken breast**
2 cups fresh strawberries, sliced
2 cups seedless red grapes, halved
2 cups cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
1 package Green Onion Dip Mix
1/3 cup mayonnaise
1/3 cup sour cream


Blend mayonnaise, sour cream and package of Green Onion Dip Mix. Combine with all remaining ingredients and chill for 2 hours.

** Have leftover cooked chicken or turkey? Prepare recipe as directed, substituting 1-1/2 cups chopped cooked chicken or turkey.

Grilled Baked Potatoes

4 baking potatoes (2 lb.), scrubbed
1 Tbsp. oil 1 tsp. salt
1 package Debbie's Bacon Dip Mix
1 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced
1/4 cup bacon bits (optional)

BLEND sour cream with Debbie's Dips Bacon Dip Mix and refrigerate for 1 hour.

HEAT grill to medium-high heat. Pierce potatoes with fork or small sharp knife. Rub with oil; sprinkle with salt.

PLACE potatoes on microwaveable plate. Microwave on HIGH 8 min. or until tender, turning after 4 min. Place on greased grate of grill.

GRILL 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Coming Soon!

These are just a few of the new flavors we are currently working on..... Can't wait for everyone to taste these yummy new treats! If there is a flavor that you would like to see available on the website, please email me at info@debbiesdips.com and we will do our best to make it available.

Sugar Free Blueberry Fruit Dip Mix
Sugar Free Key Lime Fruit Dip Mix
Sugar Free Cafe' Mocha Fruit Dip Mix
Sugar Free Strawberry Banana Fruit Dip Mix
Sugar Free Raspberry Truffle Fruit Dip Mix
Sugar Free Peach Fruit Dip Mix
Sugar Free Raspberry Fruit Dip Mix
Holiday Spice Cheesecake Dip Mix
Strawberry Cheesecake Dip Mix
Peanut Butter Pie Dip Mix

Chili Cheese and Bacon Burger! SIMPLE!

This is the simplest tasty burger that you will ever make!

1 pound ground beef or ground turkey
1 package Debbie's Chili Cheese & Bacon Dip Mix
4 slices bacon, cooked (optional)
4 slices cheese (your choice)
desired condiments (you won't need many because the flavor is cooked right inside)

Ready...set...grill!

Mix your ground meat with Debbie's Chili Cheese & Bacon Dip Mix . Divide you mix into 4 equal parts and roll each into a ball. Press patties into desired thickness and place on a hot grill. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. During the last minute, place cheese slice on each burger and cover until cheese is melted. For a little more bacon flavor, place a piece of precooked bacon on your burger and enjoy.

Alternatives: Try using these flavors in place of Debbie's Chili Cheese and Bacon Dip Mix - Buffalo Ranch, Caramelized Onion & Roasted Garlic, Horsey Bacon, Hot & Spicy Mexican, or Cool Wasabi

Steak Sandwich Kabobs

Seasoned steak skewers are grilled with bread and veggies and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

1 pound boneless beef sirloin steak, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 package Debbie's Blue Buffalo Wing Dip Mix or Garlic Onion Dip Mix
3 tablespoons olive oil
3 tablespoons rice wine vinegar
1 tablespoon worcestershire sauce
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
1/2 cup chopped walnuts

BLEND olive oil, worcestershire sauce, vinegar and dip mix package.

Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with dip mix blend.

Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Top with cheese; grill 1-2 minutes longer or until cheese is melted.

In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

*As an alternative, try this with boneless, skinless chicken breast cut into cubes. Yumm

Grilled Parmesan Vegetables

2 each: medium zucchini and yellow squash, cut into 1/2-inch-thick slices
2 each: medium red, green and yellow peppers, cut into 1-1/2-inch-thick slices
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup grated parmesan cheese
1 package Debbie's Parmesan Herb Dip Mix

BLEND olive oil, balsamic vinegar and Parmesan Herb Dip Mix. Let sit for one hour (or over night).

PREHEAT grill to medium heat. Arrange vegetables on grate of grill.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD blended dip mix; toss to coat. Sprinkle with cheese.

Frozen Chocolate Mousse Squares

1 package of Debbie's Swiss Chocolate Fruit Dip Mix 12 chocolate sandwich cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 tubs (8 oz. each) cream cheese spread, softened
1 can (14 oz.) sweetened condensed milk
1 cup thawed frozen whipped topping

MIX cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan.

BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in Swiss Chocolate Dip Mix. Whisk in frozen whipped topping. Spoon over crust; cover.

FREEZE 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve.

Pizza Pasta Salad

Here is a deliciously cool way to enjoy one of Debbie's Dip Mixes!

3 cups penne pasta, cooked, drained and cooled

12 slices hard salami or pepperoni, chopped

1/2 cup grated parmesan cheese

4 tomatoes (1-1/2 lb.), chopped

1/2 cup sliced fresh basil

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 package of Sun Dried Tomato & Bacon, Parmesan Herb or Herbs for Dipping Mix

Blend olive oil and balsamic vinegar with your choice of a dip mix. Let set for 4 hours to melt the flavors together. Toss with the remaining ingredients and refrigerate for at least one hour. ** garnish with 2 tablespoons of grated parmesan cheese.

New Dip Flavor of the Month

It's finally here! Checkout our website http://www.debbiesdips.com/flavor.html for the newest addition to our savory dip mix line! This new flavor is a tasty and versatile mix that will make a great addition to your kitchen spice cabinet!