1- Jodi’s Cheesy Cheese Ball
2 pkg (8 oz each) cream cheese, softened
1 pkg (8 oz) shredded sharp cheddar cheese
2 tsp. Worcestershire sauce
4 slices bacon, cooked crumbled
1 cup chopped mixed nuts
Mix all ingredients except nuts and crackers; cover. Refrigerate at least 1 hour. Shape into ball; roll in nuts. Serve with crackers.
This recipe is from kraftbrands.com
2 – Sam’s Cheesy Spinach and Bacon Dip
1 pkg (10 oz) frozen chopped spinach, thawed, drained
1 lb (16 oz) pasteurized Mexican prepared cheese, cut into 1/2 inch cubes
4 oz (1/2 of 8 oz pkg) cream cheese, cubed
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
8 – 12 slices bacon, cooked, crumbled
Pour all ingredients in a bowl and mix. Microwave ingredients in microwavable bowl on high for 5 minutes or until pasteurized prepared cheese is completely melted and mixture is well blended, stirring after 3 minutes.
This recipe is from kraftrecipes.com
3 – Murphy’s Crock Pot Nacho Dip
1 lb ground beef
1 pkg taco seasoning
1 jar taco sauce
1 can refried beans
1 lb sour cream
2 c. shredded cheddar cheese
Diced jalapenos, diced black olives, diced tomatoes – serve on side of dip for person to put on top of their own serving of dip!
Brown and drain the ground beef. Add taco seasoning and sauce and the refried beans. Simmer 15 minutes. Layer this mixture with sour cream and cheese in crock pot. Cook until cheese melts. Serve with nacho chips.
4 – Producer Emilie’s BLT Dip
1 lb bacon, cooked and cut into bite size pieces
1 cup mayo
1 cup sour cream
1 tomato peeled, seeded and diced OR a small can of diced, drained tomatoes
2 tablespoons minced green onion
1 pkg (8 oz) cream cheese
2 cups shredded cheddar cheese
Garlic powder, to taste
4 or 5 dashes of hot sauce (if your family or party likes it a little hot!)
Serve with Ritz Toasted Chips.
Preheat oven to 350 degrees. Place bacon in large, deep skillet. Cook over medium high heatuntil evenly brown, Drain on paper towels then cut into bite size pieces. In a medium bowl, combine mayo, sour cream, cream cheese, green onions and cheddar cheese. Add cut up bacon to the mixture. Place dip in baking dish and bake for 350 degrees for 20 minutes before serving. Top with diced tomatoes (tomatoes are optional…it is delicious without the tomatoes AND with!).
5 – Producer Drew’s Cheddar Beer Fondue
1 lb sharp cheddar cheese, shredded
1 tablespoon flour
1 1/2 tsp dry mustard
dash cayenne (or add dash of hot sauce to the melted mixture)
3/4 cup beer
2 teaspoons Worcestershire sauce
In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375 degrees and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200 degrees and serve with crusty bread cubes or your other favorite dippers.
6 – Libby’s (Producer Drew’s wife) Shrimp Dip
3 pkgs (8 oz each) cream cheese
6 cans small shrimp
1 bunch green onions
salt, pepper and Tabasco sauce
Soften cream cheese. Add shrimp that you have strained in colander and mashed with fork. Add mayo a little bit at a time. You want it to be dip consistency. Add juice from lemon as you add mayo as this will add to texture. Add sliced green onions. Then the rest of the condiments to taste. Prepare and refrigerate overnight. Enjoy!
7 – Holly Clegg’s Eight Layered Greek Dip
1 (10 ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted
Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients, refrigerate until serving time.
This recipe is from Holly Clegg’s Too Hot in the Kitchen cookbook!
8 – Santa’s Black Bean Dip
2 tablespoons chopped green chiles
2 small onions, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
2 can (15 oz each) black beans, drained, rinsed
1 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon salt
In a blender or food processor, place chilies, onions, garlic and beans. Cover; blend on medium-high speed until smooth. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2 quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.
9 – Kelsey Nixon’s (from the Cooking Channel) Pumpkin Pie Dip
1 can of pumpkin
1 pkg (8 oz)cream cheese, room temp
1 large box of instant vanilla pudding
1 tsp cinnamon
1 tsp vanilla
Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps.
Click here for more from Kelsey.
10 – Santa’s Cookie Dip
1 pkg (8 oz) cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
apples of cookies (the ones you’re gonna leave out for Santa) to serve
In a medium bowl, beat cream cheese, milk, vanilla extract, brown sugar, cinnamon and nutmeg until smooth. Store in airtight container in refrigerator until you’re ready to leave cookies out for Santa!
11 – Roasted Red Pepper Dip
1 cup (8 oz) sour cream
1/2 cup mayo
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot sauce
1 jar (7 oz) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
assorted fresh veggies (if you use green ones likes cucumbers and celery it will be very Christmasy!)
In a small bowl, combine the first 5 ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
12 – Cowboy Caviar
1 can black beans, drained
1 can black eyed peas, drained
1 can white shoe peg corn, drained
1 can chopped tomatoes, drained
1/2 purple onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon sugar
Serve with Tostitos Scoops.
Mix all ingredients together and let it chill for at least half an hour before serving.