Four incredibly cheesy, creamy and delicious dips are all featured in one pan along with chewy pretzel balls. The perfect dip for everyone at your next party.
Ingredients
Directions
- For Buffalo Chicken Dip: In a medium size microwave safe bowl, combine cream cheese and hot sauce. Microwave for 45 seconds. Stir mixture until smooth. Fold in pulled chicken and cheese. Set aside.
- For Brussels Sprout Bacon Dip: Pre-heat oven to broil. Combine brussels sprouts, mayo, salt and pepper in a small bowl. Toss to coat, then spread on a greased baking sheet. Place on top rack of oven 4-6 inches from heating element. Broil for 3-4 minutes or until slightly charred, and crisp tender. Remove from oven and let cool completely. Chop sprouts into small pieces. Set aside. In a medium bowl, stir together cream cheese, cheddar cheese, chopped brussels sprouts and bacon. Set aside.
- For Chorizo, Chile & Cheese Dip: Pre-heat a medium saucepan over medium heat. Add chorizo and cook, stirring often until pork is cooked through and fat has been rendered. Transfer meat to a strainer placed over a bowl. When completely drained, transfer chorizo to a bowl. Add cream cheese to chorizo and stir until blended. Fold in chilies and 3-cheese Mexican blend. Set aside.
- For Veggie Dip: In a medium bowl, combine cream cheese and remaining ingredients. Stir until well blended. Set aside.
- To Assemble Dips: Pre-heat oven to 300 degrees. Place pretzel balls in a straight line running both horizontally and vertically in the center of a large baking sheet with a 1 inch lip forming an + in the center. Spoon prepared dips in each of the 4 sections. Bake for 10-15 minutes or until dips have melted. Remove pan from oven and serve.
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