SEE INGREDIENTS NEEDED FOR EACH DIP BELOW THE INSTRUCTIONS
Start by mixing each dip. Use a stand mixer with the paddle attachment to combine all ingredients until well mixed. Transfer to a separate bowl and wipe out the bowl of the stand mixer for the next dip. Keep each dip in a separate bowl until ready to assemble.
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
Make sure the dough is completely thawed. It might start to rise in the bag and that’s OK. Tear off small chunks of the dough and roll into 1-inch sized balls. Line the perimeter of the baking sheet with the dough balls. Then, create a row of dough balls down the middle and across the center to create 4 separate sections.
Add each dip to a different section of the baking sheet. Spread out the dip to completely fill each section. It’s OK if the dip is piled high, it will melt down slightly while baking.
Optional - brush a small amount of olive oil on each ball of dough before baking.
Bake for 25-30 minutes or until the dips are heated through and bubbling, and the dough balls are turning golden brown.
Remove from the oven and garnish. Serve warm and enjoy by pulling apart the dough balls and dipping them into each dip.
Buffalo Chicken Dip
8 oz Cream Cheese, softened
1/2 Cup Ranch Dressing
1/2 Cup Buffalo Wing Sauce, any brand
3/4 Cup Shredded Cheddar Cheese
1 Cup Chicken, cooked and cubed
Sliced Green Onions, for garnish
Artichoke Cheese Dip
8 oz Cream Cheese, softened
1/2 Cup Sliced Artichokes, drained
1/2 Cup Mayonnaise (not Miracle Whip)
1/4 Cup Chopped Green Chiles, drained
1/2 Cup Grated Parmesan Cheese
2-3 Garlic Cloves, minced
Sliced Green Onion, for garnish
Chicken Pesto Cheese Dip
8 oz Cream Cheese, softened
1 Cup Chicken, cooked and cubed
1/2 Cup Sour Cream
1/2 Cup Grated Parmesan Cheese
3/4 Cup Shredded Mozzarella Cheese
1/3 Cup Prepared Pesto, store-bought or homemade
1/4 Cup Sundried Tomatoes, chopped, plus more for garnish
1 Tbsp Fresh Chopped Basil, for garnish
Bacon Cheddar Cheese Dip
8 oz Cream Cheese, softened
5 Strips of Bacon, cooked and crumbled, plus more for garnish
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SEE INGREDIENTS NEEDED FOR EACH DIP BELOW THE INSTRUCTIONS
Buffalo Chicken Dip
8 oz Cream Cheese, softened
1/2 Cup Ranch Dressing
1/2 Cup Buffalo Wing Sauce, any brand
3/4 Cup Shredded Cheddar Cheese
1 Cup Chicken, cooked and cubed
Sliced Green Onions, for garnish
Artichoke Cheese Dip
8 oz Cream Cheese, softened
1/2 Cup Sliced Artichokes, drained
1/2 Cup Mayonnaise (not Miracle Whip)
1/4 Cup Chopped Green Chiles, drained
1/2 Cup Grated Parmesan Cheese
2-3 Garlic Cloves, minced
Sliced Green Onion, for garnish
Chicken Pesto Cheese Dip
8 oz Cream Cheese, softened
1 Cup Chicken, cooked and cubed
1/2 Cup Sour Cream
1/2 Cup Grated Parmesan Cheese
3/4 Cup Shredded Mozzarella Cheese
1/3 Cup Prepared Pesto, store-bought or homemade
1/4 Cup Sundried Tomatoes, chopped, plus more for garnish
1 Tbsp Fresh Chopped Basil, for garnish
Bacon Cheddar Cheese Dip
8 oz Cream Cheese, softened
5 Strips of Bacon, cooked and crumbled, plus more for garnish
3/4 Cup Shredded Cheddar Cheese
1/2 Cup Mayonnaise (not Miracle Whip)
3/4 Cup Grated Parmesan Cheese
3 Green Onions, sliced, plus more for garnish
Directions:
Start by mixing each dip. Use a stand mixer with the paddle attachment to combine all ingredients until well mixed. Transfer to a separate bowl and wipe out the bowl of the stand mixer for the next dip. Keep each dip in a separate bowl until ready to assemble.
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
Make sure the dough is completely thawed. It might start to rise in the bag and that’s OK. Tear off small chunks of the dough and roll into 1-inch sized balls. Line the perimeter of the baking sheet with the dough balls. Then, create a row of dough balls down the middle and across the center to create 4 separate sections.
Add each dip to a different section of the baking sheet. Spread out the dip to completely fill each section. It’s OK if the dip is piled high, it will melt down slightly while baking.
Optional - brush a small amount of olive oil on each ball of dough before baking.
Bake for 25-30 minutes or until the dips are heated through and bubbling, and the dough balls are turning golden brown.
Remove from the oven and garnish. Serve warm and enjoy by pulling apart the dough balls and dipping them into each dip.
Buffalo Chicken Dip
Artichoke Cheese Dip
Chicken Pesto Cheese Dip
Bacon Cheddar Cheese Dip
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