1 – Paula Deen’s Smoked Salmon Mousse
1 can (6 ounces) salmon, drained
2 ounces cream cheese, at room temp
1/4 cup mayo
2 tablespoons fresh lemon juice
1/4 teaspoon liquid smoke
salt and black pepper
crackers and celery sticks, for dipping

In a food processor, combine the salmon, cream cheese, mayo, lemon juice, liquid smoke, and a pinch each of salt and black pepper and blend until smooth.  Taste and add more salt and pepper if you’d like.  Serve the mousse at room temp or chilled, with crackers and celery sticks for dipping.

Serves 6 to 8.

This recipe if from Paula Deen’s Southern Cooking Bible.

2 – Sam’s Hot Spinach and Artichoke Dip
1 1/2 cups thawed, chopped frozen spinach
1 1/2 cups, chopped canned artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayo
1/3 cup shredded Parmesan cheese
1/3 cup shredded Cheddar cheese
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Bag tortilla chips or Wheat Thins

Boil spinach and artichokes in 1 cup of water until tender; drain.  Discard liquid.  Heat cream cheese in microwave for 1 minut or until hot and soft.  Stir all ingredients together and serve hot. Serve with tortilla chips or Wheat Thins.

3 – Jodi’s Hot Crab Dip
2 large onions, finely chopped
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 pound fresh crab meat, drained (or canned)
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
your favorite party crackers

Saute the onions in the butter in a skillet until caramelized. Add the cream cheese.  Cook until cream cheese melts, stirring constantly.  Add the crab meat and stir gently to mix.  Cook just until heated through, stirring occasionally.  Remove from heat. Stir in the Worcestershire sauce, parsley, garlic powder and seasoned salt.  Serve with assorted party crackers.

4 – Murphy’s Buffalo Chicken Dip
2 large cans of chicken (all white meat is best!)
6-8 oz ranch dressing
1 (8 ounce) package cream cheese
1 1/2 cups shredded Sharp Cheddar cheese

Hot sauce, to taste

Combine all ingredients in a slow cooker.  Prepare on medium heat until melted (stirring every 10 minutes or so).  Serve in slow cooker on low-warm heat.

5 – Producer Emilie’s Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chiles, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
1/2 cup Panko bread crumbs
Garlic powder
Salt and Pepper
Hot sauce
Ritz Toasted Chips

Preheat oven to 375.  I sometimes warm the 2 blocks of cream cheese in the microwave to make sure they’re creamy and easy to stir. Stir together cream cheese and mayo in a large bowl until smooth.  Stir in green chiles and jalapeno peppers. Season this mixture to taste.  My friends and family like it hot, so I use hot sauce.  I also use a little garlic powder and pepper.  Pour mixture into an oven safe serving dish. Mix Parmesan cheese and bread crumbs and sprinkle on top of spread. Bake for about 30 minutes or until top is golden. Serve warm! I serve with Ritz Toasted Chips for dipping.

6 – Santa’s Chunky Avocado Dip
5 avocados
3/4 medium onion, chopped
1 tomato, peeled, chopped
1/4 cup fresh lemon juice
1 to 1 1/2 teaspoons garlic salt
1/2 teaspoon pepper, or to taste
7 tablespoons (heaping) mayo
1 teaspoon Worcestershire Sauce
1 teaspoon Tabasco Sauce, or to taste
Bag of corn or tortilla chips

Chop the avocados and place in a bowl; do not mash. Add the onion, tomato, lemon juice, garlic salt and pepper and mix gently.  Fold in the mayo, Worcestershire sauce and Tabasco sauce.  Chill covered for 2 hours or longer. Serve with corn or tortilla chips!

7 – John Besh’s Red Beans and Rice Hummus
Red Beans and Rice (already cooked)
Sour Cream
Crushed chiles
hot sauce
green onions
cilantro
salsa
favorite chip or pita chips to dip

Mix the cooked red bean and rice together (however you like your beans cooked!).  Add sour cream, crushed chiles, hot sauce, green onions, cilantro and salsa.

Click here for more from John’s book “My Family Table”.

8 – John Besh’s Crab Spread
sour cream
mayo
onion
garlic
black
dash vinegar
squeeze of lemon juice
fold in fresh jumbo lump crab meat
Serve on slices of baked garlic bread

Mix first 6 ingredients together.  Then fold in crab meat and some lemon juice.  Serve on slices of baked garlic bread.

Click here for more from John’s book “My Family Table”.

9 – Bacon Wrapped Little Smokies dip
Dip:
1/4 cup mayo
1/4 cup BBQ sauce
2 tablespoons brown sugar

Stir dip ingredients in a small bowl until the brown sugar has dissolved.

Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat oven to 325 degrees.  Refrigerate bacon until needed.  It is easier to wrap the wieners with cold bacon.  Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.  Place on a large baking sheet.  Sprinkle brown sugar generously over all.  Bake for 40 minutes in the preheated oven, until the sugar is bubbly.

10 – Cheesy Corn Spread
1 (11 ounce) can mexicorn, drained
1/2 cup sour cream
1/2 cup mayo
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped onion
1 jalapeno pepper, seeded and finely chopped
1/2 to 1 tablespoon ground cumin
1 tablespoon picante sauce
3 cups shredded Cheddar cheese (plus a little more for sprinkling on top of dip)
1/2 cup chopped sweet red pepper
Bag of Fritos Scoops

In a bowl, combine the first 8 ingredients; stir in cheese.  Sprinkle with red pepper and cheddar cheese.  Cover and chill for 4 hours. Serve with Frito Scoops!

11 – Cheesecake Dip
3 ounces cream cheese
2 tablespoons white sugar
3 tablespoons milk
2 cups frozen whipped topping, thawed
1 teaspoon vanilla extract
fruit, cookies, cakes and pretzels to dip

In a mixing bowl, combine the cream cheese, sugar and milk.  Mix thoroughly until well blended and smooth.  Gently combine the frozen whipped topping and vanilla with the mixture. Serve chilled with fruit, cookies, cakes and pretzels!

12 – Easy, Cheesy Mexican Dip
1/2 lb (8 oz) Velveeta (white OR yellow kind), cut into 1/2 inch cubes
4 oz (1/2 of 8 ounce pkg) cream cheese, cubed
1 can (15 ounces) black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped
tortilla chips

Combine first 4 ingredients in medium microwaveable bowl.  Microwave on High 4 minutes or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 minutes.  Stir in tomatoes.  Serve warm with tortilla chips.



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