1.) Holly Clegg’s Candied Pecan Brie

  • 1 (8-ounce) round Brie cheese
  • 1/4 cup pecans halves
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract

Preheat oven 325.

Remove top rind of Brie. Place Brie in shallow baking dish.

In small skillet coated with nonstick cooking spray, cook pecans, stirring about 2 minutes or until golden brown. Add brown sugar, cinnamon, maple syrup, and vanilla stirring, until brown sugar is melted and combined. Watch carefully, as cooks quickly. Top Brie with pecan mixture.

Bake 8-10 minutes, or until Brie is soft. Let sit 5 minutes before serving (may head in microwave).


 

2.) Murphy’s Cheeseburger Dip

  • ½ lb. ground beef
  • 1 cup chopped onion
  • 16 oz. cream cheese, softened
  • ½ cup mayo
  • ¼ cup ketchup
  • ½ cup cooked and chopped bacon
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon salt
  • Sesame Seeds for sprinkling

Cook onion and ground beef together in medium skillet until ground beef is cooked completely. Drain off any excess grease and set aside.

In medium bowl, combine cream cheese may, ketchup, bacon, cheddar cheese and salt. stir until well combined.

Stir in ground beef mixture.

Pour into an 8×8 pan and bake at 350 degrees F for 20-25 minutes.

Sprinkle some Sesame Seeds over the top prior to serving for a fun cheeseburger look!


 

3.) Sam’s Avocado Cheesecake Dip

  • 1/2 avacado
  • 4 oz cream cheese, soft
  • 1/3 cup sweetended condensed milk
  • vanilla to taste

Blend with immersion blender.

Chill or serve immediately with cookies and strawberries.


 

4.) Jodi’s Cheesy Bacon Dip

  • 1 (16 ounce) container sour cream
  • 5 pieces bacon, crisply cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup chopped green onion (Chives)

Heat oven to 400°F.

Combine all ingredients in a bowl and mix well.

Place in a 1 quart baking dish.

Cover and bake 25 minutes.


 

5.) David’s Jalapeno Popper Dip

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) diced jalapeno peppers
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • Corn chips, tortilla chips or assorted crackers

In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each).


 

6.) Santa’s Sweet Smores Dip

  • 1 cup milk chocolate chips
  • 2 tablespoons milk
  • 2 cups marshmallows, divided
  • graham crackers for serving

Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.

Pour into an oven safe dish and top with remaining marshmallows.

Broil 1 minute or just until marshmallows are lightly toasted.

Serve warm with graham crackers.


 

7.) Dasher and Dancer’s Reindeer Dip

  • 1 block of cream cheese
  • 1 lb breakfast sausage
  • 1 can of rotel tomato mix

Brown sausage in skillet; drain excess grease.
Add cream cheese and cook over medium heat until melted.
Add Rotel and mix well.
Serve warm with chips.


 

8.) Prancer’s Pimento Cheese Dip

  • 1 cup grated Cheddar
  • 1 cup grated pepper jack
  • 4 ounces cream cheese
  • 3 tablespoons pimentos
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise

Add the Cheddar and pepper jack to a bowl with the cream cheese. Add in the pimentos and salt and pepper to taste. Using a hand mixer, begin to blend together. Add in the mayonnaise and continue mixing until creamy.


 

9.) Vixen’s Hot Spinach and Artichoke Dip

  • 1 cup thawed, chopped frozen spinach
  • 11/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.


 

10.) Comet and Cupid’s Cream Cheese Dip

  • 1 (8 oz.) pkg. cream cheese
  • 1 reg. jar marshmallow cream (1 pt.)
  • 1/8 tsp. ginger
  • Fresh fruit

Bring cream cheese to room temperature; cream and mix with marshmallow cream and ginger. Serve with fresh fruit as dip.


 

11.) Donner and Blitzen’s Quick Corn Dip 

  • 1 can (11 ounces) white corn, drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup (4 ounces) shredded fat-free cheddar cheese
  • 4 green onions, chopped
  • 1/2 cup fat-free sour cream
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon chili powder
  • Baked tortilla chip scoops

In a large bowl, combine the first nine ingredients; sprinkle with chili powder. Refrigerate until serving. Serve with tortilla chips.


 

12.) Rudolph’s Shrimp Dip Recipe

  • 8 ounces cream cheese, room temp
  • 1/4 cup mayonnaise
  • 2 to 4 Tbsp of lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste
  • 1 teaspoon finely grated lemon zest
  • 3/4 pound cooked, shelled, small pink shrimp (salad shrimp)
  • 1/4 cup sliced scallions, including the greens
  • 2 Tbsp finely chopped fresh parsley
  • 1/4 teaspoon Tabasco or Crystal hot sauce
  • Freshly ground black pepper to taste

In a medium bowl beat together the cream cheese and mayonnaise until smooth. Add the lemon juice and lemon zest. Beat until smooth (you may need to use a whisk.)

If you have a food processor, pulse together the shrimp and the cream cheese mixture, three 1-second pulses. If not, or if you just don’t want to deal with the food processor, chop up the shrimp—fine to medium chop—and mix into the cream cheese.

Return to the bowl and stir in the scallions and parsley. Add the hot sauce and black pepper to taste. Add more lemon juice to taste.

Keep chilled. Serve with crackers or crudite.


 

Bonus Dips 

 

Emilie’s Spinach Bacon dip

  • 3 cups baby spinach
  • 6 slices bacon, cooked and crumbled, plus more for garnish
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, grated, divided
  • 3/4 cup mozzarella cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon lemon juice
  • kosher salt and freshly ground pepper, to taste

Preheat oven to 400º F and lightly grease an 8 or 9-inch baking dish with butter or nonstick spray.

Heat olive oil in a medium pan over medium high heat and sauté spinach until just wilted.

Season with salt and pepper and lemon juice, then drain off cooking liquid and set aside.

Combine cream cheese, sour cream, 3/4 cup cheddar cheese, mozzarella, parmesan and mayonnaise in a large bowl and mix together until fully incorporated.

Mix in spinach and 3/4 crumbled bacon bits, then season with salt and pepper. Stir until combined.

Transfer mixture to greased baking dish and top with remaining cheddar cheese and bacon crumbles.

Bake for 20-22 minutes, or until golden brown and bubbly.

Serve with toasted and sliced baguette, or fresh veggies.


 



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