16 May Dip Wars at the Expo
Tuesday, May 14th we participated in the Harbor Springs Business & Restaurant Expo at Holy Childhood Church Community Hall. We had a great time and saw many smiling faces, some we knew and others we met. Our booth was right at the entrance of the expo and we decided to hold a dip war.
Harbor/Brenn Insurance Agencies staff participate in food wars, typically during the winter months, when we need to find something to lighten up the atmosphere in the office. We have done soup wars, dessert wars and appetizer wars. Any staff in the office that want to participate in the chosen “war” bring a dish that we all enjoy and then we pick our favorite. Winner gets bragging rights! For the expo we decided to hold dip wars at our booth. Three of our staff made dips and they were prepared and presented at our booth anonymously with 3 options for the attendee’s dipping pleasure. After tasting the attendee had to vote for their favorite by either dropping their business card or using or name slips into the corresponding voting box. At the end of the night both the staff member that made the dip and an attendee drawn from the voting box of the winning dip won prizes- below are the results…..AND the highly sought after recipes for all three dips! ENJOY and thanks for visiting our booth!
1st Place – Harbor/Brenn Crack Dip
Staff Member=Jenny Brower Won=Full Vacation Day
Attendee = Sally C. Won=$50
1 8oz package cream cheese (room temp/softened)
¼ cup mayo
1 cup sour cream
1 cup sharp cheddar shredded cheese
1 7 oz. can fire roasted green chilies drained
5 slices cooked crispy bacon crumbled
1 1oz package dry ranch salad dressing mix
½ t garlic powder
1 t chili powder
¼ t cayenne pepper
Salt to taste
Can garnish with chopped green onions or bacon – suggested serving with Ritz crackers or tortilla chips.
I mixed everything together at once, but they suggest mixing the first 3 first and then adding the rest. Refrigerate until ready to serve.
2nd Place – Pickle Dip
Staff Member=Chris LuHellier Won=1/2 Vacation Day
Attendee=Liz A. Won=$20
1 8 oz. container sour cream
1 8 oz. package cream cheese, 1 cup finely chopped dill pickles
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dill weed
¼ cup dill pickle juice, or to taste
Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.
For best results, chill the dip for a few hours or overnight to allow the cheese to thicken and for the flavors to blend.
3rd Place – Slow-Cooker Caesar Artichoke Dip
Staff Member=Robyn Rakoniewski Won=Extra Hour for Lunch
Attendee=Margaret V Won=$10
1 can 14 oz.quartered artichoke hearts, drained and chopped
1 package 8 oz. cream cheese, cut into cubes
½ cup of Kraft Caesar Dressing
¾ cup shredded Parmesan cheese
In slow cooker, mix all ingredients. Cover; cook on low heat setting 2 to 3 hours or until hot. Before serving, serve until dip is well blended and smooth. Serve with crackers, crostini, baguettes or pita bread.
- For a little kick add a dash or two of franks red hot sauce