Recipe I Dip, You Dip, All the Dips
Did someone say Superbowl party?!
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.
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.
Mix the final brick of cream cheese with the bell peppers, 1 tbsp. mayonnaise, chili powder, onion powder, garlic powder, and the remaining 1/2 cup of grated cheddar.
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 remaining 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!
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