Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Sheila said:I do it in the microwave which prohibits me from substituting with a metal pan. So no advice on how it will turn out. I would think it would work.
I use the deep baker too (circle with no lid). But any of the stones with an edge of comparable size should work.
Sheila said:I do it in the microwave which prohibits me from substituting with a metal pan. So no advice on how it will turn out. I would think it would work.
I use the deep baker too (circle with no lid). But any of the stones with an edge of comparable size should work.
Yes, you can use a rectangle baking pan for this dip. The results may be slightly different, as the depth and size of the pan may affect the overall texture and cooking time of the dip. However, it should still turn out delicious.
Yes, you can make this dip ahead of time. Simply assemble all the ingredients in the pan and cover it with plastic wrap or foil. Keep it refrigerated until ready to bake. You may need to adjust the baking time slightly if the dip has been chilled.
Yes, you can substitute ingredients in this dip to suit your preferences. For example, you can use ground chicken or turkey instead of ground beef, or add different types of cheese or vegetables. However, keep in mind that these substitutions may affect the overall flavor and texture of the dip.
This dip can last for 3-4 days in the fridge if stored properly in an airtight container. However, it is best consumed within 1-2 days for optimal freshness.
Yes, you can reheat this dip in the oven or microwave. If using the oven, cover the pan with foil and heat at 350 degrees Fahrenheit for 10-15 minutes. If using the microwave, heat in 30-second intervals until warmed through. Stir the dip occasionally to ensure even heating.