Saturday, December 10, 2011

Crab Rangoon Dip and Crack

So it's December and some how that equals loads of dips and chips.  Plus, you eat until you are so stuffed you feel like you shouldn't eat for two weeks.  Oh and don't forget that you have to take stuff to all those parties, who feels like being in the kitchen?  Well these two will get you in and out of the kitchen in no time!  Plus, they are supper yummy.

First up Crab Rangoon Dip
Photo from Reckless Abandon

Recipe as Adapted from Reckless Abandon:

(For great picture step by step and the original recipe be sure to check them out.)

2 cans of crab meat (DO NOT USE THE FAKE STUFF! IT IS NOT GLUTEN FREE) drained
2 8 oz blocks of cream cheese - softened
1/2 cup of sour cream
1/2 tsp onion powder 
1 1/2 tsp Worcestershire sauce
1/2 tsp garlic powder

Mix all ingredients together and place in an oven safe dish.  Bake for 30 minutes at 350 degrees.  Serve with corn chips.  

I took this to work for pot-luck on Wednesday and brought home an empty dish.

Crack (Hey I didn't name it lol)

Photo From Plain

So yesterday was the boss's birthday and we decided to bring in snacks in to celebrate.  We didn't plan until Wednesday and I forgot that night.  So I needed something that was not only quick but I could also find what I didn't have at Dollar General.  I'm 25 miles from an actual grocery store.  :(  I had seen the potato casserole made from this dip on Pinterest and decided to go for it.

Cheddar Bacon Dip (a.k.a Crack)

16 oz sour cream
1 packet Ranch dressing mix (Hidden Valley is Gluten free)
3 oz bacon bits (in the bag not jar) (Oscar Mayer is gluten free)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

OH MY GOODNESS!!!!  This stuff is AMAZING!!  No, really folks this was so good it shouldn't be legal.  I can't wait to make the potato casserole with it now.  Plus it took a whole 5 minutes to mix up.
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