Chips and Dip are some of America’s favorite food pairings and are generally very budget friendly! We are sharing some of our employees’ favorite dip recipes! We hope you have a chance to try and enjoy one (or all) of our favorites!
Spinach Artichoke Dip
Favorite of Tonya E, eBanking
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup cream cheese
- 1/4 cup grated Romano cheese
- 1/4 teaspoon minced garlic
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
- Bake until heated through and bubbly, about 25 minutes.
Whipped Feta Dip
Favorite of Jennifer K , Human Resources
Ingredients:
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Directions:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade.
- Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
Chicken Enchilada Dip
Favorite of Dorothy N, Operations Support
Ingredients:
- 2 cups shredded cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup shredded cheddar cheese
- 1 can (5 ounces) evaporated milk
- 1/2 cup chopped celery
- 1/3 cup finely chopped onion
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- Tortilla chips
Directions:
- In a 2-qt. microwave-safe dish, combine the first eight ingredients.
- Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.
- Serve with tortilla chips!
Avocado Feta Dip
Favorite of Danielle P, eBanking
Ingredients
- 1 avocado – diced and removed from peel
- 4 oz feta cheese
- 1 lemon – juiced
- red onion – roughly chopped
- 8 twists of black pepper (from a pepper mill)
Directions:
- Add avocado, feta cheese, juice of one lemon, onion, and pepper to food processor.
- Pulse food processor until desired consistency.
- Serve with chips, French bread or crudités.
Strawberry Fruit Dip
Favorite of Heather D, Marketing
Ingredients:
- 4 oz cream cheese, softened
- 2 containers of Strawberry yogurt
- 1/4 cup powdered sugar
- 3/4 teaspoon vanilla
- 1/4 cup strawberries
- Dippers (I highly recommend vanilla wafers or whole fresh strawberries)
Directions:
- In medium bowl, beat cream cheese until smooth.
- Add the rest of the ingredients and blend until smooth.
- Garnish with a fresh strawberry on top and serve with dippers.
Beer Cheese Dip
Favorite of Alisyn G, Grafton Branch; Joe G, Hartland Branch and Brittany Thurow, eBanking
Ingredients
- 2 packages (softened) cream cheese
- 2 tablespoons Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 8 ounces sharp cheddar cheese (shredded)
- ½ cup beer (Alisyn uses a Amber Ale where Joe uses a Miller Light – take your pick!) You can also vary the amount depending on desired thickness of dip.
Directions:
- Mix cream cheese, seasoning mix, and shredded sharp cheddar on medium speed until blended.
- Add a small amount of the beer and mix until combined. Continue to add beer until you’ve reached desired thickness of dip.
- Dip is best served with crackers, pretzel rods, or fresh veggies.
Buffalo Chicken Dip
Favorite of Stacey B, Commercial Credit
Ingredients:
- 1 package cream cheese, softened
- Shredded Chicken Breast (1-2 cups; just however much looks good). You can use rotisserie chicken or make your own. Just don’t use canned chicken
- ½ cup Franks Sauce (or your favorite buffalo sauce)
- ½ cup ranch or blue cheese dressing
- 2 cups shredded cheese (Monterey Jack is what I use, but any white cheese is good)
- Salt, pepper, and garlic powder to taste
Directions:
- Use a electric mixer to blend the cream cheese, chicken, franks, dressing, seasonings, and shredded cheese. I put it in a slow cooker on low, but you could put in a shallow baking dish at 350 degrees uncovered for about 25 minutes or until hot (if you put it in the oven, you could leave out half of the shredded cheese and sprinkle it on the top).
- Serve with French break, tortilla chips, celery, or your favorite snack.
BLT Dip
A potluck favorite of the entire Mequon Branch
Ingredients:
- 1 cup sour cream
- 1 cup real mayonnaise (not Miracle Whip)
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 1 packet of spicy Hidden Valley ranch dry mix
- Packet of Real bacon bits
- Chopped green chilies (optional)
Directions:
Blend together. This can be served with any type of chips, we usually eat it with tortilla chips!
Jalapeño Popper Dip
Favorite of Sue C, Operations Support
Ingredients:
- 2- 8oz. Cream Cheese
- 1 C. Hellmans Mayo
- 4oz. can diced Green Chilies
- 1-2 small Jalapenos; finely chopped, no seeds
- 1 – 8oz. bag shredded Parmesan Cheese
Directions:
- Warm all ingredients in crock pot. Stir often. Serve with tortilla chips.
Dill Dip
Favorite of Mary W, Menomonee Falls Branch
Ingredients:
- 1 Cup Helmans Mayonnaise
- 1 Cup Sour Cream
- 1 T dried dill weed
- 1 T dried parsley
- 1T dried onion flakes
- 1/4 t or to taste, of Morton’s Season Salt
Directions:
- Mix together
- Refrigerate several hours or over night.
Chilled Spinach Dip
Favorite of Christina L, Hartland Branch
Ingredients:
- 1 box chopped frozen spinach (thaw, and squeeze dry)
- 16 oz Sour cream
- 1 cup Mayonnaise
- 1 package Knorr vegetable recipe mix
- 8 oz water chestnuts (drained and chopped)
Directions:
- Mix it all together, and serve chilled
Honey Mustard Pretzel Dip
Favorite of Barb B, West Bend Branch
Ingredients:
- ¾ cup sugar
- 2 tablespoons Canola or olive oil
- ¼ cup brown mustard
- ¼ cup Honey mustard Dressing
- ½ cup Hellmans Mayo
- 1-2 tablespoon Garlic Powder (or to taste)
Directions:
- Stir together until sugar mixed.
- Serve with pretzels.
Velveeta Queso Dip
Favorite of Jenna B, Marketing
Ingredients:
- 1 lb. VELVEETA Cheese Product, cut into 1/2-inch cubes
- 1 can (10 oz.) of Diced Tomatoes & Green Chilies, undrained
Directions:
Put ingredients in microwaveable bowl.
- Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
- Serve with or tortilla chips or cut-up fresh vegetables for a healthier option.
Easiest Cheese Dip
Favorite of Dakota B, Grafton Branch
Ingredients:
- Ground Beef
- Tostitos Queso Cheese
Directions:
- Cook the ground beef and mix it with the Tostitos queso cheese. It super easy, but super delicious!
Million Dollar Dip
Favorite of Deborah L, Hartford Branch
Ingredients:
- 1 ½ Cup Mayo
- 8oz shredded cheddar cheese
- ½ Cup Real (brand name) bacon bits
- ½ Cup slivered almonds
- 3 chopped green onions
Directions:
- Combine all ingredients and chill
- Serve with Ritz crackers
Sour Cream and Onion Pretzel Dip
Favorite of Jackie B, West Bend Branch
Ingredients:
- 8 0z sour cream
- 8 0z cream cheese
- package of ranch dressing
- cup of finely shredded cheese
- 1 cup of beer
Directions:
Blend and serve with pretzels
Dorito Dip
Favorite of the entire Hartford Branch!
Ingredients:
- 1-8 oz softened cream cheese
- 1-8oz small curd cottage cheese
- 1 tsp lemon juice
- 1 diced green (and or red pepper)
- 1 diced small onion
- 2 diced tomatoes
- 1-8oz shredded cheddar cheese
Directions:
- Mix first 3 ingredients together until smooth
- Add the next 4 ingredients and blend well
- Chill for at least an hour or more
- Serve with Nacho Cheese Doritos
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