Recipes

See all recipes

Appetizers

Breakfast & brunch

Main dishes

Desserts & snacks

DRINKS

See more

The best cordon bleu

Kids recipes

Salmon

Chocolate

Tomato

Apple

Ham

Ground beef

See more ingredients

Kids

Pancake Day

See more selections

KIDS

The peeler
See the whole Kids universe

kids

Chefclub Friends are coming to your kitchens

kids

Pancake Day

kids

New: the peeler

See more selections

Disney Jr.

Jurassic Park

Pyjamasques

See more

Books

Kitchenware

Coffrets

See more

Cook with Chefclub Kids cups
Shows

Search
Shop

I Dip, You Dip, All the Dips

Name: I Dip, You Dip, All the Dips
Total time: 30 min
Yield: 12 portions
Ingredients: 3 8 oz bricks of cream cheese; 1 cup spinach; 1 cup artichoke hearts; 2 tbsp mayonnaise, separated; Basil; Garlic powder; 1/4 cup grated parmesan; Salt & pepper; 1 cup refried beans; 1/4 cup sour cream; Taco seasoning; 1 cup grated cheddar, separated; 3 red bell peppers, chopped; Chili powder; Onion powder; 24 slices sandwich bread; 12 tortillas; 1 1/2 cups grated mozzarella, separated; Ranch dressing

Did someone say Superbowl party?!

4.4

15 reviews

Team

Chefclub

Win a gift!

Cook, post, get 50 likes and win a gift!

I made this recipe

Total time : 30 min

Ingredients for 12 people

3 8 oz bricks of cream cheese

1 cup spinach

1 cup artichoke hearts

2 tbsp mayonnaise, separated

Basil

Garlic powder

1/4 cup grated parmesan

Salt & pepper

1 cup refried beans

1/4 cup sour cream

Taco seasoning

1 cup grated cheddar, separated

3 red bell peppers, chopped

Chili powder

Onion powder

Garlic powder

24 slices sandwich bread

12 tortillas

1 1/2 cups grated mozzarella, separated

Ranch dressing

Kitchenware

Rolling pin

Round baking tray

Ramekin

Step 1/4

Mix one 8 oz. brick of cream cheese with the spinach and artichoke hearts, 1 tbsp. mayonnaise, basil, garlic powder, grated parmesan, and salt & pepper. Set aside.

Step 2/4

Mix the second brick of cream cheese with the refried beans, sour cream, taco seasoning, and salt & pepper. Mix in 1/2 cup grated cheddar and 1/2 cup grated mozzarella and set the mixture aside.

Step 3/4

Mix the final brick of cream cheese with the bell peppers, 1 tbsp. mayonnaise, chili powder, onion powder, garlic powder, and the reMayning 1/2 cup of grated cheddar.

Step 4/4

Use a rolling pin to flatten the bread slices and wrap the slices into cones. Fill half of them with the spinach artichoke dip and the other half with the red pepper dip. Wrap the tortillas into cones and fill them with the bean dip. Place the ramekin in the center of the baking tray. Arrange the cones around the dip, stacked in 3 layers. Sprinkle each layer with the reMayning grated mozzarella and bake for 15 minutes at 350 °F. Once out of the oven, fill the ramekin with ranch dressing, dip the cones, and enjoy!

Share with the community!

Have a note about this recipe? Share it here. Choose question or tip if that better fits your comment.