Recipes and Uses for Christian's Chip Dip Blend
Christian's Chip Dip Blend will be the star of any party!
Usually we have to make a double batch!
It's sure to be a favorite of yours as well.
Here are some of our favorite recipes and uses for this incredibly versatile blend.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Christian's chip dip:
2 tablespoons Christian's Chip Dip Blend
1 cup sour cream
1/2 cup mayonaise
INSTRUCTIONS:
Blend all ingredients together.
Serve with fries, chips, crackers or raw vegetables.
As a condiment for sandwiches and wraps:
Prepare as directed above and use on hamburgers,
club sandwiches, and wraps.
Juicy Grilled Chicken Breasts:
4-6 boneless, skinless chicken breasts
1 cup Christian's Chip Dip (prepared as instructed above)
INSTRUCTIONS:
Place chicken in a resealable 1 gallon bag
Add 1 cup Christian's Chip Dip and seal bag
Refrigerate for at least 30 minutes.
Remove chicken from bag and cook as desired.
*Note: a whole chicken can be substituted if desired. Whole chicken can be baked with vegetables until internal temperature of chicken reaches 165 degrees.
Recipe credit: Spiced Up!
Christian's Bubble Up:
2 cups cooked chopped chicken1 10.75 ounce can cream of chicken soup1 cup Christian's Chip Dip, prepared (see instructions at left)1 cup shredded cheddar cheese1 12 ounce can refrigerated Grands Jr biscuits (10 count)¼ cup French's fried onionsINSTRUCTIONS: Preheat oven to 350 degrees.
Lightly spray a 9"×13" pan with cooking spray.Combine chicken, soup, Christian's Chip Dip, and cheese.
Cut each biscuit into 4 pieces. Toss with chicken mixture.Pour chicken mixture into prepared pan.
Top with French's fried onions.Bake uncovered for 25-30 minutes, until bubbly and biscuits are golden brown.
*Please note, this recipe uses the smaller sized canned biscuits. If you can’t find the smaller 12 ounce can of biscuits, you can use the larger 16 ounce can. Use 7 of the 8 biscuits and cut each biscuit into 6 pieces.
Recipe credit: Stephanie at Plain Kitchen
French Onion Beef Casserole:
10 ounce dried egg noodles1 pound lean ground beef2 10.75 ounce cans condensed cream of mushroom soup2 cups Christian's Chip Dip (prepared as instructed above)1 cup French's fried onionsINSTRUCTIONS:Preheat oven to 350 degrees.
Spray a 9"x13" baking pan with non-stick spray.Cook egg noodles in a large pot of water, according to package directions.
Drain.Cook and crumble ground beef in a large skillet over medium-high heat, until no longer pink.
Drain any grease.Add soups and Christian's Chip Dip to beef in skillet.
Stir to combine.
Gently fold in cooked egg noodles to mixture.Pour mixture into prepared pan.
Sprinkle fried onions evenly over top.Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!
Recipe credit: Plain Kitchen
French Onion Soup:
3 tablespoons unsalted butter3 to 4 large yellow onions (about 3 pounds), peeled and thinly sliced3/4 teaspoon kosher salt, more to taste2 quarts (8 cups) good quality beef stock1 cup dry white wine1 tablespoon dry sherry1 tablespoon all-purpose flour
2 teaspoons Christian's Chip Dip Blend (dry mix)1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2" slices
3/4 cups gruyere or mozzarella cheese, shredded (Queso Chihuahua cheese works too!)
INSTRUCTIONS: Melt butter in a heavy Dutch oven over medium heat.
Add onions and 1/2 teaspoon salt, stir and cover.
Cook for about 7 minutes until onions are softened.
Remove lid and cook onions over medium heat until carlemized, stirring occasionally, approximately 45-60 minutes. (But so worth it!)
If onions are browning too quickly, lower the heat. Once the onions are caramelized, add wine and sherry to the dutch oven and allow the mixture to come to boil.
Stir in flour and let thicken for 1-2 minutes. Slowly add warm broth, Christian's Chip Dip Blend, 1/4 teaspoon salt, and pepper to the onion mixture and boil uncovered for 10 minutes.
Add more salt and pepper to taste.Heat the broiler and arrange individual oven safe casserole dishes on a baking sheet.
Ladle the soup into the casserole dishes and cover the top with bread slices.
Generously sprinkle each casserole dish with 1/4 cup Gruyère or mozzarella cheese.
Broil for a 1-2 minutes, watching carefully, until the cheese has melted andd browned.
Serve immediately.
Recipe Credit: Spiced Up!
Seasoned Mushroom Swiss Burgers:
2 tablespoons Christian's Chip Dip Blend (dry)
1 pound ground beef
Optional: Swiss cheese; mushrooms
INSTRUCTIONS:
Mix together Christian's Chip Dip Blend and ground beef and form into patties.
Grill or fry as desired.
Just before burgers are done, add Swiss cheese and top with mushrooms.
Serve with french fries and prepared Christian's Chip Dip.
Recipe credit: Spiced Up!
Crispy Onion Baked Chicken:
4 5 ounce boneless skinless chicken breast halves
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup Christian's Chip Dip, prepared (see top left)1/3 cup coarsely crushed potato chips1/3 cup seasoned bread crumbsINSTRUCTIONS:Flatten chicken breasts evenly.
Sprinkle with garlic powder and pepper. In a shallow bowl, prepare Christian's Chip Dip.
In another shallow bowl, combine potato chips and bread crumbs.
Dip the chicken in the Christian's Chip Dip, then in the potato chip mixture.Place in an 8" square baking dish coated with cooking spray.
Bake, uncovered, at 350 degrees for 20-25 minutes or until chicken juices run clear.
Recipe Credit: Taste of Home
French Onion Chicken Pasta:
12 ounce uncooked penne pasta2 tablespoon butter1 cup onion, thinly sliced1 cup bell pepper, thinly sliced8 oz baby bella mushrooms, sliced1 cup Christian's Chip Dip, prepared (see directions at top of page)½ cup beef broth2 cups cooked, shredded chicken breast (we use fully cooked canned chicken breast)½ cup gruyere or mozzarella cheese, shredded (Queso Chihuahua cheese works too!)
INSTRUCTIONS:Cook pasta according to package directions.
Drain and set aside.Add the butter to a large skillet over medium high heat. Once the butter has melted, add the onions, bell peppers and mushrooms, saute 5-6 minutes. Add the beef broth and prepared Christian's Chip Dip to the sautéed veggies, stir everything together and simmer for 2-3 minutes.Add the shredded chicken and cooked penne pasta to the sauce.
Stir to combine and serve immediately.Top with shredded cheese.Recipe credit: Whitney Bond
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