Finding Problems With Your Restaurant

Two Dip Recipes That Are Sure To Please Your Customers

by Peppi Hautala

If you own or operate a bar and grill type restaurant, you know how important it is to have delicious appetizers on the menu. When customers are hanging out watching the game or catching up with friends, they often want finger foods that are easily shared. Homemade dips are great dishes to include on your appetizer menu. Here's a look at two hot dip recipes that you can make ahead in a large batch and then warm up in individual portions as customers order them.

Ultimate Buffalo Chicken Dip

Serve this dip with pita slices and tortilla chips for dipping. It tastes like spicy Buffalo wings, but in a dip form.


  • 4 cups shredded chicken
  • 2 cups hot sauce
  • 2 cups blue cheese dressing
  • 16 ounces cream cheese
  • 1/2 cup celery, finely minced
  • 1/2 cup onion, finely minced
  • 3 cups mozzarella cheese, shredded

Mix all of the ingredients together, and place the mixture in a refrigerator container. When a customer orders the dip, scoop about 1 cup of the mixture into a ceramic crock, and place it in a 400 degree F oven for 10 - 12 minutes. On busy nights, you may want to pre-dish the dip into crocks, and then keep them in the refrigerator so you just have to pop one in the oven when a guest places an order. This recipe makes enough dip for about 15 orders of dip.

Beer and Cheese Dip

This dip is prepared on the stove ahead of time, and then chilled down. It's best served with soft pretzels, though pieces of rye and pumpernickel bread are delicious, too.


  • 1/2 cup butter
  • 1 cup onion, minced
  • 1/2 cup flour
  • 4 cups milk
  • 4 cups beer
  • 6 cups sharp cheddar cheese, shredded
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons dried marjoram leaves

Heat the butter in a large saucepan. Add the onion, and saute until tender. Stir in the flour, and cook over medium heat for 2 minutes. Then, slowly pour in the milk, whisking constantly to keep lumps from forming. Pour in the beer while continuing to whisk. Add the salt, black pepper, paprika, cayenne pepper, and marjoram. Bring the mixture to a simmer, and simmer for 4 minutes or until it thickens slightly. Stir in the cheese, just until melted, and then remove the pan from the heat.

Place the dip in a refrigerator container. When a customer orders the dip, place approximately 1 cup of the mixture in a saucepan, and reheat it on low for 5 to 6 minutes. Transfer the cheese dip to a ceramic crock to serve. This recipe makes about 12 orders of dip.

For a bar and grill in your area, contact a restaurant such as Mugshots Burger N' Brew.