Dean’s Dip Recipe Bowl…VOTE For Your Favorite NOW!

Do y’all remember the Dean’s Dip Recipe Bowl giveaways we had up a few weeks ago?  Well it’s time for the winner from week 1 to go head-to-head with the week 2 winner!  Both winners submitted their original recipes featuring one of Dean’s Dip products and now it’s your turn to vote for your favorite.  It’s simple, both recipes are posted below…all you have to do is vote for which is your favorite by leaving a comment on this post with the name of the recipe.  Voting will continue until Monday October 11, 2010 at 11:59 and the winner of the Dean’s Dip Recipe Bowl Championship (and Dean’s Dip Ultimate Prize Pack) will be announced on Saturday October 11, 2010!  LET’S VOTE! 



Week 1 Winner: Dumpster Diver’s Delight-a-Go-Go 

Don’t let the name fool you, this one is packed with lots of yummy ingredients and is sure to be a hit for game day or any day of the week!

Dumpster Diver’s Delight-a-Go-Go
2 lbs. ground beef
1 small onion, chopped fine
garlic salt to taste
ground pepper to taste
1 small can diced green chile peppers


Saute the above over low-medium flame in large skillet or dutch oven till beef is cooked through(discard and drain off fat), then add to that -

1 small can stewed tomatoes
1 small can green chile salsa
1/2 pound Velveeta cheese- cubed
1 Dean's Guacamole flavored Dip- 12 oz.

Stir until the cheese is melted through and warmed. Serve over Tortilla Chips or fill a Pita

Week 2 Winner:  Dip’in Chip’in Chicken Salad
Who doesn’t love chicken salad…give this one a taste test of your own and I’m sure you won’t be disappointed! 

Dip’in Chip’in Chicken Salad
3-4 boneless, skinless chicken breasts, cooked (boil until cooked) and cubed. 
2 cups of chopped celery
1 cup slivered, blanched almonds
1 ½ cups mayonnaise (not Miracle Whip)
1 8 oz. container of Dean’s French Onion Dip
1 teaspoon Accent
1 teaspoon salt
4 teaspoons lemon juice
Topping:
2 cups shredded mild cheddar cheese
Crushed plain Lay’s potato chips

Mix mayonnaise, Deans Dip, Accent, salt and lemon juice together until well mixed. Add chopped celery and slivered almonds.  Mix in chopped chicken until thoroughly coated.  Place in a 9x13 glass pan.  Top with shredded cheddar and then top with enough crushed potato chips to lightly cover entire dish.  Bake in 350 degree oven for 20 minutes to ½ hour.   Can be served hot or cold. 

There you have it....so please leave a comment and please vote for your favorite!