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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with us...you decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

May 23, 2018

We've been podcasting for one year so we decided to make one thousand dips and talk about them in front of a live audience to celebrate! Ok, we didn't actually make 1000 dips, we're being hyperbolic, give us a break already. It did feel like a thousand and, dare I say, taste like a thousand? Let us regale you with our tales of dipification, gallons of milk punch, romance novels and Mark Ruffalo? It's all here for you!

The Drinks!

I Dip, You Dip, Milk Dip Milk Punch

We used this recipe but substituted light rum for the batavia arrack: https://www.splendidtable.org/recipes/black-tea-port-milk-punch

Big Dipper Sangria

Combine two bottles of rose with sliced strawberries, thinly sliced oranges, raspberries, and about a half cup of rhubarb simple syrup (or any other simple syrup of your choice). Let it sit overnight in the fridge before drinking for maximum flavor.

The Dips!

Liz Dips

 

 

  • Pasta Salad Dip
    • Cut into a small dice and combine 1 small cucumber, one green bell pepper, one seeded tomato, 1/2 lb salami, 1/4 lb feta cheese, 4 scallions, one can black olives, drained. Add a handful of chopped flat leaf parsley, 2 tbsp mayonnaise, 1 tbsp olive oil, salt and pepper to taste.
  • Chex Mix Dip
    • Combine 16 Oz sour cream, 2 tsp Lawrys seasoned salt, ½ tsp garlic powder, 1 tsp dried onion, 1 tbsp Worcestershire sauce. Chill and serve with pretzel sticks.
  • Thanksgiving Dip
    • No exact measurements here, just use your Thanksgiving leftovers! Finely chop turkey and mix with gravy. Mix chopped scallions, flat leaf parsley and some softened butter into mashed potatoes. Spread a layer of stuffing into the bottom of a shallow baking dish. On top of the stuffing spread the turkey and gravy mixture. Dot bits of cranberry sauce all over the turkey layer. Spread the mashed potato mixture on top of the cranberry sauce. Sprinkle some shredded cheddar on top of the mashed potatoes and bake in a 350* oven for 30 minutes.
  • Crack Buffalo Chicken
    • In the Instant Pot, combine 1.5 - 2 lb chicken thighs, 1 packet Ranch dressing powder, 1 8 oz brick of cream cheese, ½ cup water. Cook on manual for 15 minutes. Allow pressure to release naturally. Shred chicken in pot or remove and shred in a mixer then return to pot. Add 3 chopped scallions and ½ cup Frank’s Hot Sauce (more or less to taste). Mix thoroughly. Spread mixture in a pie plate or baking dish and top with bleu cheese crumbles. Serve warm with carrots and celery sticks.
  • Rueben Sandwich Dip
    • Combine 1 cup mayonnaise, 1/2 cup ketchup, 2 tablespoons relish, 16 oz drained rinsed squeezed kraut, 1 lb corned beef diced small, 16 oz shredded swiss. Bake at 350* for 30 minutes.
  • Santino Fontina

 

 

 

 

Alissa Dips

 

  • What’s Greek for 7 Layer?
    • On a platter, layer hummus, tzatziki, chopped tomatoes, chopped cucumber, sliced kalamata olives, feta cheese crumbles and pine nuts. Serve with pita chips.

 

  • Loaded Baked Potato Dip
    • Combine 1 generous cup of sour cream, half a cup of chopped fresh chives, a tablespoon or so of minced shallot and ¼ cup of grated sharp cheddar cheese in a bowl. Refrigerate for a few hours or overnight to let the flavors meld. When you are ready to serve, top with more grated sharp cheddar, a handful of chopped chives and four or five slices of crispy bacon that you’ve crumbled into bits. Serve with sturdy potato chips for dipping.

 

 

 

  • 7 Layer Dip On
    • On a platter, layer refried beans, sour cream seasoned with taco seasoning, guacamole, salsa, sliced black olives, chopped scallions and shredded cheddar cheese.

 

  • Jalapeno Ranch - I made the Pioneer Woman’s ranch dressing recipe with minimal buttermilk for a thicker texture. Then I blended it in the food processor with about 3 tablespoons of pickled jalapenos.

 

  • Mexican Street Corn - Heat up a bag of Trader Joe’s frozen charred corn in the microwave. When it is hot, drain any water. Stir in a half cup of mayo, a tablespoon of chili powder, a pinch of cayenne, a large bunch of cilantro that you’ve finely chopped, and about ¾ cup of crumbled cotija cheese. Salt and pepper (and cayenne pepper!) to taste. When you serve, add additional cotija crumbles on top. Serve with tortilla chips.

 

 

 

Theme song:

The Show Must Be Go Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

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