West Creek Dips Recipes

C R E AT I V E D I S H E S

Appetizer Dip Recipes

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Craft Beer Cheese Dip Item #478692 – Pack Size 20 lbs. (4 - 5 lb. bags)

beer cheese soupYield: 15 servings (1 serving = 8 oz.)

beer cheese ToTsYield: 1 serving

Ingredients Amount

Craft Beer Cheese Dip (478692), thawed 5 lbs.

Canola Oil 2 oz.

Carrots, diced 1/4” 16 oz.

Onions, diced 1/4” 16 oz.

Red peppers, diced 1 Tbsp.

Chicken Broth 1 qt.

Bacon, cooked/chopped 8 oz.

Scallions, diced small 2 bun.

Ingredients Amount

Craft Beer Cheese Dip (478692), thawed 4 oz.

Tater Tots 6 oz.

Parsley, chopped 1 Tbsp.

Red Onion, diced 1 oz.

Tomatoes, diced 2 oz.

Jalapeño, sliced 1 Tbsp.

Avocado, sliced 4 oz.

Alternate Toppings:

•ChoppedBaconorHam

•SmokedSausage

•RoastedPeppers

•FriedOnionStrings

pre-preparation

1.HeatCraftBeerCheeseDipina steamerorwaterbathfor25-30 minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilreadytoserve.

recipe preparation Method

1. In a large stock pot, simmer carrots, onions, and peppers in oil until slightly caramelized and tender.

2. Add chicken broth to vegetables and bringtosimmeringpoint,cookingforapproximately10minutes.

3.AddheatedCraftBeerCheeseDiptostock pot and blend well.

4.Portion8oz.ofsoupintobowlandgarnish with diced scallions and chopped bacon prior to service.

pre-preparation



1. Prepare tater tots according to manufacturerinstructions(oven orfryermethod)andplaceon serving platter.

2.DrizzleCraftBeerCheeseDip over tater tots.

3.ToptatertotsandCraftBeerCheeseDipwithparsley,onions,tomatoes, jalapeños and avocado.

Craft Beer Cheese Dip Item #478692 – Pack Size 20 lbs. (4 - 5 lb. bags)

beer cheese MAc cAsseroLeYield: 1 serving

beer cheese FreNch breAD pIZZAYield: 4 servings

Ingredients Amount


Cavatappi Pasta 6 oz.

Bacon, cooked/diced 1/2 oz.

Onions, cooked/diced small 1/2 oz.

Red Bell Pepper, cooked/diced small 1/2 oz.

Carrots, cooked/diced small 1/2 oz.

Salted Pretzels, chopped coarse 1 Tbsp.

Butter, melted 1 Tbsp.

Scallions, diced small 1 tsp.

Bleu Cheese, crumbled 1 Tbsp.

Ingredients Amount


FrenchLoaves,12”,split 2ea.

Mozzarella, shredded 4 oz.

Andouille Sausage, sliced thin on bias 8 oz

Bell Pepper, sliced thin 4 oz.

Sweet Onion, sliced thin 4 oz.

pre-preparation

1. In a large pot, cook cavatappi pasta to al dente in boiling water. Rinse with cold water to halt the cooking process and hold under refrigerationuntilreadyforservice.

2.HeatCraftBeerCheeseDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilreadytoserve.

3.Blendchoppedpretzelpiecesandmeltedbutter and hold until ready to serve.


1.Addcavatappipasta,CraftBeerCheeseDip,bacon, onions, bell peppers, and carrots to sautépanandcookfor2-4minutesoruntilall the ingredients are heated thoroughly.

2.Transfertocasseroledishorskilletandtopwith buttered pretzel pieces and place under broilerfor1minutetotoastcrumbs.

3.Garnishwithdicedscallionsandbleu cheese crumbles and serve.

NOTE: For cook-to-order, complete all steps through Recipe Preparation Method step 1 then cool product. When ready for service, heat in microwave for 2 minutes or bake in casserole dish at 350°F for 5-7 minutes. Pretzel crumbs can be toasted separately and sprinkled on as a garnish at time of service.

pre-preparation



1. Split bread lengthwise and lay out on parchment lined sheet pans.

2.SpreadCraftBeerCheeseDipoverthe bread and top with shredded mozzarella, sliced Andouille sausage, bell pepper and onion.

3.Bakeat450°Ffor3-4minutesuntilcheese melts to golden brown and bread crisps.

4.Cuteach1/2loafinto4pieces.

Buffalo Chicken Dip Item #478691 – Pack Size 20 lbs. (4 - 5 lb. bags)

buFFALo chIcKeN sTuFFeD sKINsYield: 1 serving (5 skins per serving)

buFFALo chIcKeN pIZZA pINWheeLsYield: 1 serving (4 pinwheels per serving)

Ingredients Amount

Buffalo Chicken Dip (478691), thawed 5 oz.

Bleu Cheese 1/4 oz.

Mozzarella, shredded 1/2 oz.

Potato Skins 5 each

Scallions, diced small 1 Tbsp.

OptionalGarnish:

•PicodeGallo

•Jalapeños

•ChoppedCilantroandOnions

Ingredients Amount


PizzaDoughBall,12oz. 1ea.


Bleu Cheese, crumbled 2 oz.

GarlicButter,melted 1oz.

pre-preparation

1.HeatBuffaloChickenDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtil ready to serve.

2.Heat5potatoskins(seeoperationalheating instructions) and hold hot.


1.Place1oz.ofBuffaloChickenDip in each potato skin.

2. Sprinkle shredded mozzarella cheese over potato skins.

3.Bakein350°Fovenorbroilfor3-5minutes or until cheese is melted.

4. Sprinkle crumbled bleu cheese and scallions over potato skins.

5.Arrangestuffedskinsonplateor platterandservewithasideof ranch or bleu cheese dressing.


1. Stretch the pizza dough into a large rectangle (8” x 14”).

2.SpreadBuffaloChickenDipevenlyover the pizza dough leaving a 1” border.

3.SprinkleshreddedmozzarellaevenlyoverBuffaloChickenDip.

4. Top with crumbled bleu cheese spreading evenly over mozzarella.

5. Roll lengthwise leaving the seam side down then brush with garlic butter.

6.CuttheBuffalochickenrollinto20slices (approximately 1/2” wide).

7. Arrange dough slices on a sheet pan with parchment paper.

8.Bakein350°Fovenfor12-15minutesor until golden brown.

9.Arrangefourpinwheelsonplateor platterandservewithasideof ranch or bleu cheese dressing.

Buffalo Chicken Dip Item #478691 – Pack Size 20 lbs. (4 - 5 lb. bags)

buFFALo chIcKeN pIZZAYield: 4 servings (2 slices per serving)

buFFALo chIcKeN QuesADILLAYield: 1 serving

Ingredients Amount


Pizza Shell, 12” 1 ea.


Bleu Cheese, crumbled 2 oz.

Carrots, diced 1 oz.

Celery, diced 1 oz.

GreenOnions,diced 1Tbsp.

GarlicButter,melted 1oz.

OptionalToppings/Garnish:

•RoastedRedBellPeppers

•BlackOlives

Ingredients Amount


FlourTortillas,10” 1ea.

Monterey Jack, shredded 1 oz.

BleuCheeseDressing 2oz.

Carrot Sticks 2 oz.

Celery Sticks 2 oz.

Butter, melted 1/2 oz.


1.Brushtheoutsideedgeofthepizzashell with garlic butter.

2.SpreadBuffaloChickenDipover pizza shell leaving a 1” border.

3.SprinkleshreddedmozzarellaevenlyoverBuffaloChickenDip.

4. Top with crumbled bleu cheese spreading evenly over mozzarella.

5.Bakein500°Fovenfor6-8minutesor until cheese is melted and crust is fullybaked.

6.Uponremovingfromoventopwithcelery, carrots and green onions to garnish.

7. Portion into eight slices.


1.ScoopthawedBuffaloChicken Dipontoonesideofa10”tortilla.

2.SpreadBuffaloChickenDipoverhalfofthetortillaleavinga1/2”borderonthe outside edge.

3.SprinklewithshreddedMontereyJackandfoldtortillainhalf.

4. Brush with butter and griddle or grillfor2minutespersidetoheatcontents thoroughly and melt cheese.

5. Cut into thirds and serve with bleu cheese dressing, celery, and carrot sticks.

Spinach Artichoke Dip Item #478662 – Pack Size 20 lbs. (4 - 5 lb. bags)

spINAch ArTIchoKe sTuFFeD porTAbeLLo MushrooMsYield: 1 servings (4 mushrooms per serving)

spINAch ArTIchoKe pIZZAYield: 4 servings (2 slices per serving)

Ingredients Amount

Spinach Artichoke Dip (478662), thawed 4 oz.

Portabello Mushrooms 4 ea.

Panko Bread Crumbs 1 oz.

Parmesan, shredded 1/2 oz.

ParsleyFlakes 1/4tsp.

Ingredients Amount


Whole-GrainPizzaCrust,16” 1ea.


Chicken Breast, diced 8 oz.

Roma Tomato, sliced 1 ea.

FetaCheese,crumbled 4oz.

OptionalGarnish:

•ItalianSausage

•DicedHam

•Sun-driedTomatoes

•SlicedJalapeñosor Cherry Peppers

pre-preparation

1. In a large bowl, combine Spinach ArtichokeDipwithpankobreadcrumbs and blend well.

2. Add shredded parmesan cheese to the mixture. Stir well, cover with plasticwrapandrefrigerateatleast 30minutestofirm.

3.Brushmushroomcapscleanand remove stems.


1.FilleachmushroomcapwithSpinachArtichokeDip/breadcrumbmixture.

2.Arrangefaceuponparchment-linedbakingsheetandbakeina350°Fovenfor8-10minutesoruntilheatedthoroughly and golden brown.

3.Sprinklewithparsleyflakesandserve.


1. Place pizza crust on a seasoned pizza tray or screen.

2.PortionSpinachArtichokeDipontopizza crust and spread evenly leaving a 1” border on the edges.

3.SprinkleshreddedmozzarellaoverSpinachArtichokeDip.

4. Top cheese with diced chicken, tomatoslicesandcrumbledfetacheese.

5.Bakein500°Fovenforapproximately6 minutes or until crust reaches de-sired doneness and toppings are heated thoroughly.


SERVING SUGGESTION: Brush the outside edge of the crust with olive oil and sprinkle with your favorite herb seasoning or grated cheese.

Spinach Artichoke Dip Item #478662 – Pack Size 20 lbs. (4 - 5 lb. bags)

chIcKeN peNNe WITh spINAch ArTIchoKe creAM sAuceYield: 2 servings

bAKeD chIcKeN breAsT WITh spINAch ArTIchoKe GrATINYield: 1 serving

Ingredients Amount


Penne Pasta 6 oz.

Kosher Salt 1 tsp.

Black Pepper 1 tsp.

Chicken Breast, cooked/diced 4 oz.

Parmesan, shredded 1 oz.

Ingredients Amount


Chicken Breast, 4 oz. 1 ea.

Pasteurized Eggs 1 oz.

SeasonedFlour(Salt,Pepper,&Garlic) 2oz.

GruyereCheese,shredded 1oz.

Buttered Bread Crumbs 1/2 oz.

pre-preparation

1. In a large pot, cook penne pasta to al dente in boiling water. Rinse with cold water to halt the cooking process and hold underrefrigerationuntilreadyforservice.

2.HeatSpinachArtichokeDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilreadytoserve.


1.Addpennepasta,SpinachArtichokeDip,and diced chicken breast to sauté pan.

2. Season with salt and pepper and stir thoroughly.

3.Continuecookingfor2-4minutesoruntilall ingredients are heated.

4.Transfertocasseroledishorskilletandgarnish with shredded parmesan cheese.

pre-preparation

1.HeatSpinachArtichokeDipinasteamer orwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilreadytoserve.

2.Poundchickenbreasttoflatteninto uniformcutletwithmeattenderizer.

3.Dredgechickenineggwashthencoatin seasonedflour.Refrigerateforatleast 1 hour to allow coating to set.


1.Sautéorgriddlechicken3-4minutesper side until golden brown on both sides.

2. Place cutlet in baking pan and top with SpinachArtichokeDip.

3.SprinkleshreddedcheeseoverSpinach ArtichokeDipthentopwithbuttered bread crumbs.

4.Bakein350°Fovenfor15-20minutesoruntil chicken is cooked thoroughly.

SERVING SUGGESTION: Serve with buttered fettucini or linguini noodles or over rice.

Spicy Nacho Dip Item #478693 – Pack Size 20 lbs. (4 - 5 lb. bags)

spIcY sAusAGe NAchosYield: 2 servings

spIcY sAusAGe hANKY pANKIesYield: 16 servings (6 rye toasts per serving)

Ingredients Amount

Spicy Nacho Dip (478693), thawed 2.5 oz.

Queso Blanco Dip (478694), thawed 2 oz.

Nacho Chips 8 oz.

DicedTomatoes 1Tbsp.

Black Olives, sliced 1 Tbsp.

Cheddar Cheese, shredded 1 tsp

Sour Cream, 1 Tbsp.

OptionalGarnish:

•Jalapeños,sliced

•Scallions,chopped

•Guacamole

Ingredients Amount

Spicy Nacho Dip (478693), thawed 1 lb.

Pork Sausage 1 lb.

GroundBeef 1lb.

PetiteRyeBreadLoaves 2ea.

Cheddar Cheese, shredded 1 lb.

OptionalGarnish:

•FreshCilantro,chopped

•Scallions,chopped

•Tomatoes,diced

•RoastedPeppers,diced

•Jalapeños,sliced

•GreenChilies,diced

pre-preparation

1.HeatSpicyNachoDipandQuesoBlancoDipinasteamerorwater bathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilready to serve.


1. Portion nacho chips on a platter.

2.LadleQuesoBlancoDipoverchips.

3.PortionSpicyNachoDipontop.

4.Garnishnachoswithshredded cheddar cheese, diced tomatoes, black olives and sour cream and serve.

preparation

1.HeatSpicyNachoDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtilreadyto serve.

2.Cookporksausageandgroundbeef and drain.

3.Combinesausage,beef,shreddedcheese,andSpicyNachoDipandblendwell.

4.Coolandholdunderrefrigeration overnight.


1.Spread1Tbspofmixtureoneach ofsixryesquares.

2.Bakeat350°Ffor5minutesuntilgolden brown and toasted.

3.Sprinklewithyourchoiceof chopped cilantro or scallions and serve immediately.

Spicy Nacho Dip Item #478693 – Pack Size 20 lbs. (4 - 5 lb. bags)

spIcY sAusAGe hAsh broWN cAsseroLeYield: 16 servings (1 cup per serving)

spIcY cheeseburGer hoAGIeYield: 1 serving

Ingredients Amount

Spicy Nacho Dip (478693), thawed 2.5 lbs.

HashBrowns,frozen 2.5lbs

Bell Peppers, diced 1 cup

Sweet Onions, diced 1 cup

Cheddar Cheese, shredded 2 cups

Whole Eggs 16 ea.

Cilantro,fresh/chopped 1/2cup

PicodeGallo 1cup

Ingredients Amount

Spicy Nacho Dip (478693), thawed 2 oz.

HoagieRoll,6” 1ea.

SteakHoagiePatty 1ea.

Jalapeños, sliced 1 Tbsp.

RomaineLettuceLeaves 2ea.

Tomato, sliced 4 ea.

pre-preparation

1.HeatSpicyNachoDipinasteamer orwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtil ready to serve.

2. Roast or sauté peppers and onions for3-5minutestoblanch.


1.Pourhashbrownsintothebottomofa2”fullsizestainlesssteelinsert.

2.AddSpicyNachoDip,bellpeppersand onions and stir to combine.

3.Topwithshreddedcheddarcheese.

4.Bakein350°Fovenfor25-30minutesuntil top is crispy and golden brown.

5.Serveonecupofhashbrown casserole topped with a sunny side egg and garnished with chopped cilantro and pico de gallo.

pre-preparation

1.HeatSpicyNachoDipinasteamer orwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtil ready to serve.


1.Grillsteakhoagiepattyon350°Fgriddlefor2-3minutesperside.

2. Place cooked hoagie patty on sheet pan and top with the Spicy Nacho Dipandjalapeñoslices.

3.Placeopenedhoagierollonsheet pan with cooked hoagie patty.

4.Transfersheetpanto450°Foven andbakefor3-4minutes.

5. Removefromovenandplacetoppedhoagiepattyonheelofbun.

6. Add lettuce and tomato, top with crownofbunandserve.

Queso Blanco Dip Item #478694 – Pack Size 20 lbs. (4 - 5 lb. bags)

chorIZo coN Queso DIpYield: 4 servings

FIesTA MAcYield: 1 serving

Ingredients Amount

Queso Blanco Dip,(478694), thawed 8 oz.

Chorizo 2 oz.

Garlic,minced 1tsp.

Black Beans 1 oz.

Jalapeños, sliced 1 Tbsp.

Blue Corn Tortilla Chips 8 oz.

Ingredients Amount


LargeElbowMacaroni 6oz.

Ham,diced 1oz.

Red&GreenBellPeppers, diced 1 oz.

Sweet Onion, diced 1 oz.

Mexican Cheese Blend 1 Tbsp.

pre-preparation

1.HeatQuesoBlancoDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdhotat135°Funtil ready to serve.

2. In a medium skillet, over medium heat, add chorizo and garlic and cook through.Holdhotuntilreadyforservice.


1.PutQuesoBlancoDipintoasmallcast iron skillet or ceramic dish.

2.PlacechorizoincenterofQuesoBlancoDip.

3.Topchorizowithblackbeansandsliced jalapeños.

4. Serve immediately with blue corn tortilla chips.

pre-preparation

1. In a large pot, cook macaroni noodles to al dente in boiling water. Rinse with cold water to halt the cooking processandholdunderrefrigerationuntilreadyforservice.

2.HeatQuesoBlancoDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdat135°Funtilready to serve.


1.Addmacaroni,QuesoBlancoDip,ham, bell peppers, and onion to sauté pan.

2.Cookfor2-4minutesoruntilalltheingredients are heated thoroughly.

3.Transfertoservingplateandgarnishwith shredded Mexican cheese blend.

Queso Blanco Dip Item #478694 – Pack Size 20 lbs. (4 - 5 lb. bags)

TAco FIesTA pIZZAYield: 4 servings (2 slices per serving)

souThWesT phILLY cheesesTeAKYield: 1 serving

Ingredients Amount


Pizza Shell, 12” 1 ea.

BeefTacoFilling 8oz.

Cheddar Cheese, shredded 1 cup

Lettuce,shredded 2cups

Tomatoes, diced 1 cup

Black Olives, sliced 1/2 cup

Ingredients Amount


Philly Steak 4 oz.

Bell Peppers, thin julienne 1 oz.

Sliced Onions, thin julienne 1 oz.

HoagieBun,hinged 1ea.

Butter, melted 1/2 oz.


1.SpreadQuesoBlancoDipoverpizzacrust leaving 1” border.

2.Sprinkle1/2cupofshreddedcheddarcheeseoverQuesoBlancoDip.

3.Spreadbeeftacofillingevenlyovercheddar cheese.

4.Bakeat500°Ffor7-8minutesoruntilcrust is a crisp, golden brown and toppings are heated thoroughly.

5. Top pizza with shredded lettuce, diced tomatoes, black olives and remaining 1/2cupofshreddedcheddarcheese.


pre-preparation

1. Place hoagie bun on a sheet pan and brush with melted butter.

2.Bakefor3-4minutesina350°Foven,thenreserveforservice.

3.HeatQuesoBlancoDipinasteamerorwaterbathfor25-30minutesto140°Ffor15seconds(HACCPCriticalControlPoint)andholdat135°Funtilready to serve.


1.Griddlethesteak,peppersandonionsandblendthoroughly.HeattoCriticalControlPointof140°Ffor15seconds.

2.Portionapproximately5oz.of meat and veggie mixture on heated hoagie bun.

3.TopwithheatedQuesoBlancoDipand serve immediately.

For more information contact Performance Foodservice: 1-800-879-6787 • www.performancefoodservice.com

West Creek Dips Recipes

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