Jodi’s Cheesy Sour Cream and Salsa Dip
1 (16-ounce) container sour cream
1 (10-ounce) can diced tomatoes with green chile peppers, with liquid
1/2 (1-ounce) package dry ranch salad dressing mix
1 (6-ounce) can sliced black olives, drained
1 cup shredded Cheddar cheese

Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving. Serve with your favorite crackers.

Sam’s Cheesy Chili Dip
1 (15-ounce) can chili with beans
1 (16-ounce) can refried beans
1 lb ground beef
16 ounces Velveeta cheese, cut into chunks (or the knock-off)
10 ounces cheddar cheese (grated)
1 package taco seasoning mix
Corn or Tortilla chips

In a deep pan, brown ground beef, drain and return to the pan. Add taco seasoning and prepare according to seasoning instructions.  Add chili and refried beans.  When hot, add the pieces of Velveeta.  Once melted add the grated cheddar cheese.  Once all hot and melted together, transfer to a crock pot to keep warm. Serve with corn or tortilla chips.

Murphy’s double dips:
Bacon Cheddar Spread
1 pound bacon
1 (8 ounce) package of cream cheese
8 ounces of cheddar cheese shredded
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon worcestershire sauce

Cook bacon; drain and crumble. Combine with rest of ingredients and stir well.  Chill. Spread on crackers and enjoy!

Artichoke and Sun Dried Tomato Tapenade
1 jar (6 ounces) marinated artichoke hearts
6 sundried tomatoes
1 clove garlic, crushed
1 tablespoon toasted pine nuts
2 tablespoons chopped fresh parsley
dash of salt (to taste)

Drain artichoke hearts and sun-dried tomatoes. Place artichokes, tomatoes, garlic, pine nuts and parsley on chopping board and finely chop with sharp knife. You can also chop it all in a food processor. Serve with pita chips or flat bread!

Drew’s “Casa Ole” Green Sauce
4 avocados
1 (16 ounce) container of sour cream
1 can rotel tomatoes
1 tablespoon garlic powder
1 (4 ounce) can green chili peppers
2 teaspoons salt
1 teaspoon lemon juice
3 ounces of cream cheese

Mix and blend all ingredients until smooth.  Serve with your favorite chips!

Emilie’s Spinach and Feta Cheese Ball

1 (8-ounce) package cream cheese
1 (10-ounce) box of frozen, chopped spinach – thawed and squeezed dry
1 (4-ounce) package feta cheese, crumbled (tomato and basil feta is the best!)
1 (4-ounce) can marinated artichoke hearts, chopped
2-3 T ranch dressing
2 teaspoons minced garlic
1/2 T shredded Parmesan cheese
pepper to taste
serve with toasted, sliced baguette bread or your favorite crackers or pita chips

In a large bowl, combine the cream cheese, spinach, feta cheese, artichokes, ranch dressing, garlic, Parmesan cheese and pepper.  Mix together with clean hands until well blended.  Form into a ball or log and set on a plate.  Cover with plastic wrap and refrigerate for 2-3 hours to harden.  Before you serve it you can heat it in the over for 10-15 mins on 350 degrees.

Santa’s Snowball Dip
1 package cream cheese
5 sun dried tomatoes, dehydrated
4 leaves fresh basil, finely chopped
5 dashes Worcestershire
half teaspoon garlic powder
half cup grated Parmesan cheese
3/4 cup pine nuts

Combine all ingredients (except pine nuts) well and shape into a ball. Roll ball in pine nuts until pine nuts are covering the outside. Serve with pita chips.

Hot Buffalo Chicken Dip
Olive oil cooking spray
8 ounces cream cheese, softened
1/2 cup hot wing sauce
1/2 cup sour cream
1 tablespoon ranch dressing mix
3 cups chicken salad from the deli
1 1/4 cups shredded pepper jack cheese
assorted dippers, such as celery sticks, bread sticks, and/or tortilla chips

Preheat oven to 325 degrees. Lightly spray a 1-quart casserole dish with cooking spray; set aside. In a medium bowl, combine cream cheese, wing sauce, sour cream and ranch dressing mix, stirring until smooth. Fold in chicken salad and cheese. Transfer to prepared casserole dish. Bake in preheated oven for 45 to 55 minutes or until heated through and bubbling. Serve warm with assorted dippers.

This recipe is from Sandra Lee’s Semi-Homemade Money Saving Meals. Click here for more from Sandra Lee.

Hot Crab and Spinach dip baked in French Bread

2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon minced garlic
1 cup fat-free half-and-half
1/2 cup skim milk
1/4 teaspoon cayenne
1 teaspoon dry mustard
salt and pepper to taste
1 (10-ounce) package frozen chopped spinach, drained and squeezed dry
1 cup shredded, reduced-fat Monterey Jack cheese
1 pound lump or white crab meat, picked through for shells
1 avocado, pitted and chopped
1 loaf French Bread

In a nonstick pot, melt butter and add flour, stirring for about a minute. Add garlic and continue stirring. Gradually add half-and-half and milk, stirring constantly, until mixture comes to a boil. Add cayenne, mustard, salt, pepper, spinach and cheese, cooking and stirring until cheese is melted. Gently fold in crab meat and avocado. Slic a thin slice off the top of the French Bread and scoop out the soft inside bread leaving a shell. Fill with crab-spinach mixture and bake for 20-25 minutes or until bubbly. Cover top of bread with foil if it begins to brown. Cube the extra bread to serve with dip or serve with crackers.

This recipe (and picture) is from Holly Clegg’s new book Trim & Terrifc Gulf Coast Favorites!

Bell Pepper Holiday Dip
1 eggplant, peeled and cut into small cubes
1 (8-ounce) package of fresh sliced mushrooms
1 carrot, peeled and shredded
1 green bell pepper, chopped
1 (16-ounce) jar of mild or medium Picante sauce
2 red bell peppers
2 green bell peppers

Place all ingredients into a slow cooker (except the 2 red and green bell peppers) and cook for 4 to 6 hours on low. When cooked, use a fork and make sure eggplants pieces are fairly dissolved. Stir well. Slice off tops of two red and two green bell peppers. Seed and hollow out peppers. Spoon mixture from cooker into hollowed out peppers. Serve with different varieties of chips.

This recipe is from Julie Kay. Click here for more from Julie Kay!

Spinach-Artichoke Dip with Grilled Bread
2 T unsalted butter
6 garlic cloves, finely chopped
1 (15-ounce) can water-packed artichoke hearts, drained and quartered
6 ounces chopped fresh spinach (about 4 cups)
8 ounces cream cheese
1/2 to 3/4 cup grated Parmigiano-Reggiano cheese
1 t kosher salt
1 baguette, sliced 1/3 inch thick on a diagonal
6 tablespoons olive oil

Melt the butter in a large nonstick skillet over medium-high heat.  Add the garlic and cook until it becomes fragrant, 30 seconds to a minute.  Add the artichokes and the spinach and cook, stirring often, until the spinach wilts, 3 minutes.  Stir in the cream cheese and mix until it is thoroughly combined with the spinach and artichokes (if the mixture seems tight, add a tablespoon or two of water). Mix in the Parmigiano-Reggiano and salt, scrape the dip into a serving bowl.  Wipe the skillet clean and place over medium-high heat. Drizzle or brush both sides of the bread with the olive oil. Toast the bread in the skillet in batches until both sides are golden, 3 to 4 minutes total (or toast bread in a 400 degree oven). Serve the toasted bread with the dip.

This recipe is from Two Dudes, One Pan by Jon Shook and Vinny Dotolo.

Brie and Guava en Croute
1 (8-ounce) can Pillsbury crescent rolls (Sam suggests using Pasty Sheets..it’s thinner!)
1 (8- to 10-ounce) round Brie cheese
1/2 cup guava preserves
1 egg, beaten
crackers, for serving

Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Use a rolling pin to roll out the crescent roll dough into one rectangular sheet (ignore perforations). Cut a 1-inch strip off each of the longer ends of the rectangle. Carefully place the Brie in the benter of the dough and pour preserves on top. Fold the shorter edges of the dough over the Brie, then the two longer edges, and press to seal. Use the two strips of dough to make an X on top of the round, or roll each piece of dough into a little rosette and place then in the center of the Brie. Brush the top of the pastry with egg. Bake the Brie for 15 to 20 minutes, until the dough is golden and flaky. Remove it from the oven and let it rest for 10 minutes before cutting into it. Serve with crackers.

This recipe is from Ana Quincoces Rodriguez’s Sabor!: A Passion for Cuban Cuisine



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