With football season in full swing (it is, isn’t it? I’m just here for the food), there’s a chance you might find yourself with leftover dip from time to time. Some of you may be surprised to learn that leftover dip is even a thing. I was, too, until I started working for Cook’s Country.
What Can I Do With Leftover 7 Layer Dip?Top off a crunchy tostada – Add some cooked taco meat if you want or just spread this creamy dip on a tostada shell and eat up!Wrap it into a burrito – Using a flour shell, you have everything you need for a tasty bean burrito!
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Top off a crunchy tostada – Add some cooked taco meat if you want or just spread this creamy dip on a tostada shell and eat up!
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Wrap it into a burrito – Using a flour shell, you have everything you need for a tasty bean burrito!
Make a marinade: French onion dip also makes for an amazing marinade. Think about buttermilk brined chicken: Its the acid in the dairy that tenderizes and makes that chicken juicy, and usually is heavily seasoned. Smear chicken, pork, or any protein you like with leftover dip and pop in a bag to hang out for 2 hours or overnight. Then continue with your recipe and see if that meat isnt beautifully tender and well-flavored.
Make salad dressing: After the game, lean into that healthy premise and use your veggie dip as the basis for a dressing. Thin it with a bit of Greek yogurt or crème fraiche, and up the seasoning. Use for grain salads, potato salads, or slaws instead of mayo for great flavor and color. Thin with citrus juice or vinegar and add olive oil if you want to use as a dressing for lettuce-based salads.
Make shaksuka: Veggie dips also are a great base for shakshukas. Just spread the dip in a pan, make divots and crack eggs in each one, and bake until the eggs are cooked to your preference. Serve with crusty bread for swiping.
Make mac and cheese: Finally, if you have cheese dip, you are not far away from mac and cheese! Just heat up the dip, thin as/if needed with milk or cream, and toss with cooked noodles. Garnish with something crispy if you are feeling extra.
Make cheese soup: Pretty much any hot creamy cheese-based dip can easily be transformed into a cheese soup with the addition of some chicken or vegetable broth, maybe a splash of milk or cream (or even wine or beer), and some bonuses to make it a hearty and delicious soup. Think 1:1 ratio of dip to liquid, then taste for seasoning, adjust salt and pepper, and then zhuzh in a direction you like—add some fresh lemon zest or lime juice, a dash of hot sauce, a sprinkle of freshly chopped herbs, and voila.
Spinach-artichoke is what I usually have, but you can try any of these with whatever leftover cheesy dip you have: crab dip, Vidalia onion dip, even buffalo chicken dip. So go ahead and make that extra dip for your next gathering; we’ll call it meal prep.
The first recipe I ever developed for Cook’s Country also happens to be my favorite: Spinach-Artichoke Dip. For most of my recipe assignments, I’m usually happy to take a little break from them after the many weeks spent developing. With spinach-artichoke dip, though, this was not the case. I first made it at home the same week I turned in my final recipe, and I’ve made it dozens of times since for every occasion from the Big Game to “it’s Tuesday.” As such, I’ve also become an expert in repurposing leftover dip. Here are some of my favorite things to do with any leftover cheesy, gooey dip.
This one worked particularly well for me one time that I had back-to-back parties: For Party #2, I took leftover dip from Party #1 and mixed in lots of crispy bacon bits. Then I roasted off some cremini mushroom caps, dolloped on the bacon-y dip, and baked them just until warmed through. Delicious! And if apps-on-apps isn’t your thing, use portobello caps to make an entrée instead: Schmear a thinner layer of dip onto roasted portobello caps and top them with a sprinkling of toasted buttery bread crumbs.
With football season in full swing (it is, isn’t it? I’m just here for the food), there’s a chance you might find yourself with leftover dip from time to time. Some of you may be surprised to learn that leftover dip is even a thing. I was, too, until I started working for Cook’s Country.
10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.Email addressAmericas Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of Americas Test Kitchen specials.
Ultimate 7 Layer Dip
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