Baked Dip

Hot Baked dips loaded with taste, fresh from the oven, the richest, tastiest dips ever, ready to enjoy with crusty artisan bread, veggies or crackers.

Each dip makes 2.5 cups

JALAPENO POPPER
All you need:
Contents of Jalapeno Popper Dip mix pouch
375 g (12 oz) Cream cheese, softened
125 ml (4 oz / 1/2 cup) Real mayonnaise
125 ml (4 oz / 1/2 cup) Parmesan cheese, freshly grated
125 ml (4 oz / 1/2 cup) Cheddar cheese, freshly grated.

All you do:
Combine softened cream cheese with dip mix until smooth. Add mayonnaise and half of the parmesan and cheddar, mix well. Transfer to oven proof dish and sprinkle top with remaining parmesan and cheddar.
Bake in 375°F (190°C) pre-heated oven for 15-20 minutes, until cheese is melted and bubbling.
Serve with sliced French bread, pita or tortilla chips.
Optional: Top with breadcrumbs.

PARMESAN & ARTICHOKE BAKED DIP
All you need:
- 1 pouch Parmesan & Artichoke dip mix
- 125 g (1/2 cup/4 oz) cream cheese, softened
- 125 ml (1/2 cup/4 oz) real mayonnaise
- 1/2 cup grated parmesan cheese, divided
- 1 can 390 g (13.75 oz) artichoke hearts, drained and chopped

All you do:
In a bowl, combine all ingredients (reserving 30 ml/2 tbsp Parmesan). Transfer to an heat-proof dish. Top with remaining parmesan cheese. Bake at 180°C (350°F) for 15 to 20 minutes, or until cheese is golden brown.
Makes 500ml (2.5 cups)

 SPINACH & BACON

All you need:

- Spinach Bacon Dip mix (included)
- 250 g (8 oz / 1 cup) cream cheese, softened
- 125 g (4 oz / ½ cup) real mayonnaise
- 125 g (4 oz / ½ cup) sour cream
- 125 g (4 oz / ½ cup) shredded cheese, swiss or cheddar

All you do:
Preheat oven to 375°F (190°C). In a medium bowl, combine first 4 ingredients. Transfer prepared dip to heat proof dish, cover with cheese and bake in preheated oven for 15-20 mins until cheese is bubbling and golden on top.
Serve with slices of French bread or pita chips.

CHEDDAR & BACON
All you need:
- 1 pouch Cheddar & Bacon dip mix
- 250ml (1 cup) real mayonnaise
- 250 ml (8.8 oz) sour cream
- 45ml (3 tbsp.) grated cheddar cheese, divided
- 125g (4 oz) cream cheese, softened

All you do:
Preheat oven to 350°F (180°C).
Mix well all ingredients (except for 30 ml/2 tbsp of cheddar) in a bowl.
Transfer to a Gourmet du Village dip baker or oven proof dish and bake (without lid) until hot (approx. 20 min).
Remove and sprinkle top with the 30ml (2 tbsp) cheddar.
Place under broiler for about 1 minute until top becomes golden.

FRENCH ONION
All you need:
- French Onion Dip mix pouch
- 250 g (8 oz) cream cheese, softened
- 125 ml (4 oz / 1/2 cup) real mayonnaise
- 125 ml (4 oz / 1/2 cup) sour cream
- 1 tsp (5 ml) concentrated liquid beef broth
- 125 ml (4 oz / 1/2 cup) freshly grated gruyere or other Swiss cheese.

All you do:
In a bowl, combine first 4 ingredients. Stir in beef broth. Refrigerate and let sit for minimum 2 hours. Preheat oven to 375°F (190°C). Transfer prepared dip to heat proof dish, cover with cheese and bake in preheated oven for 15-20 minutes until cheese is bubbling and golden on top.Serve with slices of French bread or pita chips.