Friday, November 21, 2014
GREAT HOLIDAY RECIPES USING KC INNOVATIONS DIPS
Nina Ward has a mouth-watering selection of interesting premade dips for the holdiays. You can use them ready-to-go from the jar and you can also make some pretty cool "dressed up" treats for the holdays. Here are four great ideas using two of the dips: Artichoke Leaf and Luscious Lemony Cheesecake Fondue .
Hot Artichoke Dip
Mix 2 cups chipped cooked chicken with 1 jar of Artichoke Leaf Dip and spread into a buttered ovenproof baking dish. Sprinkle with bacon bits and your favorite chipped olives. Top with herbed bread crumbs. Bake for ½ hour at 350 degrees F. Serve hot with with crackers or chips.
Artichoke Leaf Dip Alfredo
Prepare your favorite pasta as usual, saving a little water after draining. Saute 1 cup chopped red peppers with garlic and add 2 cups chopped cooked chicken. Mix in a jar of Artichoke Leaf Dip, thin with extra cooking water and toss with pasta.Transfer to buttered oven proof baking dish and top with shredded parmesan and romano cheeses. Place under hot broiler for 3-5 minutes to brown cheeses and warm through.
Lemon Cheesecake Fondue.
Mix Luscious Lemony Cheesecake Fondue Dip with ½ cup milk. Warm, over low heat until hot but not bubbling. Garnish with fresh lemon zest and a dot of butter. Serve warm with fondue sticks and an assortment of good things such as pound cake, graham crackers, vanilla wafers, ginger snaps and fresh fruit.
Lemon Cheesecake Tarts
Use your favorite pie crust recipe to form small tart shells and bake them same as you would your pie crust. You could simply by them prepared as well in a pinch. Spoon 1 TB of the Lemon Cheescake Dip into each of the tart shells. Place three fresh raspberries on top of each tart and garnish with whipped cream. Chill before serving.