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Battle of the Dips

Looking for a good dip this holiday season? The news staff class had a competition with some original dips. The three winners were pumpkin pudding dip by Sarah Buskin, taco dip by Katie Lipster, and pizza dip by Lexie Decker. There were other dips that placed to such as a cheese dip by Taylor Davis, a homemade pumpkin dip by Carolyn Matthews, cake batter by Carolyn Matthews, a Buffalo chicken dip by Mariella Marino, and a cookie dough fluff by Julia Adams. Want to make any of these? Here are the recipes.

The pumpkin dip by Sarah Buskin was bought at Fisher’s grocery store.

Taco Dip by Katie Lipster;
One Cream cheese
One Sour Cream
One packet of taco seasoning
Combine all of the above together and place on the bottom of a 9 by 13 casserole dish
. Dress with whatever toppings desired for tacos. Lipster used cheese, olives, tomatoes and onions.

The Pizza Dip by Lexie Decker.
The following ingredients are needed.
Cream cheese
pizza sauce
graded Mozzarella cheese
After all ingredients are gathered, follow these steps.
1.) preheat oven to 400 degrees.
2.) layer in the order of cream cheese, pizza sauce, graded cheese, and peperoni. Then cook for 15 minutes. After taking out of oven, enjoy!

Cheese Dip by Taylor Davis;
The ingredients required are
velveeta cheese
one pound of ground beef
mild salsa
create by the following steps.
1.) Brown hamburger on stove.
2)Add all ingredients in crock pot before melted. It usually takes one hour to fully melt. After heated, serve warm and enjoy.

Pumpkin Dip by Carolyn Matthews;
The ingredients needed are
cream cheese
sour cream
powdered sugar
mix together and the dip is completed.

Buffalo Chicken Dip by Mariella Marino.
The following ingredients are needed, softened cream cheese, 1/2 cup mozzarella cheese, 1/2 cup of ranch dressing, 1/2 cup hot sauce, and two cans canned of drained chicken. Then mix these ingredients.
1.) Preheat oven to 350 degrees
2.) bake 20 minutes or until mixture is heated.
3.) Stir and enjoy!

Cake batter by Carolyn Matthews
1/2 of white cake mix
1 cream cheese (room temperature)
1/2 cup sour cream
1 cup powdered sugar
1/4 cup of Sprinkles
1 tsp of vanilla extract
Graham crackers for dipping

Place cream cheese in your mixing bowl and bet on medium high speed for 3 minutes or until it becomes light and whipped. Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
Serve cold with graham crackers.

Cookie Dough Fluff by Julia Adams
8 oz pack of cream cheese
1/2 cup of softened butter
3/4 cup of confectioners’ sugar
2 tablespoons brown sugar
1 teaspoon of vanilla extract
1 cup (6 ounces) of miniature semisweet chocolate chips
Graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Stir with graham cracker sticks.

[Updated Aug. 7, 2017: This article has been reformatted for consistency.]

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Battle of the Dips