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Dean's Ranch Artichoke Dip
Yield: 3 cups
Prep time: 10 minutes
1 (14-ounce) can whole or quartered artichoke hearts, drained
1 (16-ounce) container Dean's Ranch Dip
1/2 cup grated Parmesan cheese (use good quality)
Choice of snack crackers, bagel chips, pita chips, tortilla chips or fresh vegetables for dipping
Chop artichoke hearts in food processor or with knife. Add Dean's Ranch Dip and cheese; mix well. Serve with choice of dippers.
Dean's Dip French Onion Buffalo Chicken Sandwich
Yield: 4 sandwiches
Prep Time: 30 minutes
Plus marinating time
1/2 cup Buffalo wing sauce or hot sauce
4 boneless, skinless chicken breasts
1 cup Dean's French Onion Dip
1/2 cup crumbled blue cheese
1/2 cup thinly sliced celery
4 lettuce leaves
2 tomatoes, sliced
1 small red onion, sliced
4 sandwich buns
Marinate chicken in Buffalo wing sauce under refrigeration. Remove from marinade;
discard used sauce.
Prepare grill for medium heat. Grill chicken 5 minutes on each side or until meat
thermometer registers 165F. Cool 5 minutes.
Combine Dean's French Onion Dip, blue cheese and celery. Place lettuce, tomato slices
and onion on buns. Top with grilled chicken and French Onion Dip mixture.
Dean Dip French Onion Twice Baked Potatoes
Yield: 4 to 8 servings
Prep Time: 40 minutes
(depending on potato cooking method)
4 baking potatoes (about 8 ounces each)
1/2 cup Dean's French Onion Dip
1 cup shredded cheddar cheese
Bake potatoes in microwave following manufacturer's instructions. You can also bake
potatoes in the oven or in your BBQ.
Cut a thin slice off the end of each potato to help them stand on end. Cut potatoes
in half through the middle. Carefully scoop potato from skins leaving a shell about
1/4-inch thick. Mash potatoes with Dean's French Onion Dip and cheese. Refill shells.
Heat broiler. Place potatoes in a pie pan or other ovenproof pan. Brown under broiler,
watching carefully. Potatoes can also be heated in a BBQ.
Dean's Dip Hash Brown Potato Casserole
Prep time: 1 hour
Yield: 8 to 10 servings
1 (16-ounce) container Dean's Ranch Dip
1/2 cup whole milk
1/3 cup thinly sliced green onion
2 cup shredded cheddar cheese, divided
1 (32-ounce) package Southern style hash browns, thawed
Combine Dean's Ranch Dip, milk, green onions and 1 cup of cheese. Add potatoes and mix gently. Pour into greased 9 x 13-inch baking pan or similar capacity baking pan. Cover with foil and bake at 350F for 45 minutes. Remove foil and sprinkle with remaining 1 cup cheese. Return to oven; bake 5 minutes or until cheese has melted.
Aug. 30, 2008
Kentucky @ Louisville
Lexington, KY
Sept. 7, 2008
South Carolina @ Vanderbilt
Nashville, TN
Sept. 13, 2008
Michigan @ Notre Dame
South Bend, IN
Sept. 21, 2008
Florida @ Tennessee
Knoxville, TN
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