#DipRemixed Recipes with Heluva Good! Dip

The holiday season means get togethers and parties GALORE. I love this time of year because I get to spend time with friends and family and also get to show off my cooking skills (something I’ve always been proud of, even when they were definitely sub-par.) This year I have partnered with Heluva Good! to show off some of my favorite ways to incorporate their dips into some remixed family recipes of mine!

While I do love just putting out their flavorful and creamy dips with a bag of chips, it was so much fun to incorporate them into these recipes. They come in a variety of flavors (I used Buttermilk Ranch, Dill Pickle, & French Onion) and can be found in the dairy aisle of the supermarket! Use the Heluva Good! Product Locator to find the dips near you, and let me know if you test out any of these recipes - I’ll definitely be making them again :)

Buffalo Ranch Pull Apart Bread

buffalo ranch bread

Ingredients 

  • 1x Buttermilk Ranch Heluva Good! Dip

  • 1x loaf round artisan bread (I used sourdough)

  • 1x block mozzarella cheese (thinly sliced)

  • Buffalo wing sauce  

  • 1x bunch of scallions

Instructions

  1. Pre-heat oven to 350 degrees

  2. Cut bread length-wise and width-wise from the top, do not cut all the way to the bottom of the bread

  3. Stuff cheese slices into cracks of the bread

  4. In a bowl mix together ¾ of the Buttermilk Ranch Heluva Good! Dip (set aside other ¼ for dipping), buffalo wing sauce (amount to your taste), and scallions

  5. Brush dip mixture into the bread, making sure to get within the cracks.

  6. Tent with aluminum foil and bake for 15 minutes

  7. Remove foil and bake for an additional 10 minutes

  8. Serve while hot and dip into remaining Buttermilk Ranch Heluva Good! Dip if you wish :) 

This dish is OUT OF THIS WORLD. Seriously, I hardly let my party guests get a bite in - it’s warm, gooey & cheesy - everything I could ask for! 

French Onion Double Stuffed Potato Skins 

french onion potato skins

 Ingredients 

  • 6x medium Russet potatoes

  • 1x French Onion Heluva Good! Dip

  • 1 cup shredded sharp cheddar cheese

  • Scallions

  • Olive oil 

  • Coarse kosher salt 

  • Ground black pepper 

Instructions

  1. Heat the oven to 425 and line a baking sheet with aluminum foil

  2. Scrub potatoes clean, rub them with olive oil, sprinkle with salt, and poke them a few time with a fork

  3. Arrange them so they are not touching on baking sheet, bake 45-60 minutes until they are completely soft when poked with a fork and the skins are dry.

  4. When potatoes are cool enough to handle slice them in half and scoop the insides into a medium sized bowl. Leave about a quarter inch of potato next to the skin.

  5. Mash the potatoes together with ½ the French Onion Heluva Good! Dip container, ¾ cup of the shredded cheese, scallions, kosher salt & black pepper to taste

  6. Arrange the potato skins back on the baking sheet and stuff with the filling, sprinkle with remaining shredded cheese and scallions. Bake for an additional 15-20 minutes until cheese is melted and bubbly.

Best served hot out of the oven! You can also put the stuffed potatoes back into the fridge for a few hours before baking the second time, they may need a bit more time in the oven if refrigerated first.  

Dill Pickle Egg Salad  

dill pickle egg salad

Ingredients

  • 1x Dill Pickle Heluva Good! Dip

  • 1x dozen hard boiled eggs 

  • Scallions

  • Coarse kosher salt 

  • Ground black pepper 

Instructions

  1. Cut hard boiled eggs in half, place 12 yolks & 6 whites into food processor, set aside other 6 whites on cutting board

  2. Add ¾ Dill Pickle Heluva Good! Dip container to food processor and pulse together with eggs 

  3. Roughly chop remaining 6 egg whites and place in medium bowl 

  4. Add the blended egg dip with the 6 egg whites, scallions, salt & pepper to taste, and stir well with a spatula

My family LOVES egg salad and this recipe is SO easy with the help of the Dill Pickle Heluva Good! Dip. You can serve this with crackers & veggies and then eat any leftovers on toast for breakfast :)