1 – Murphy’s Reuben Cheese Ball
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2 cups (8 ounces) shredded Swiss Cheese
1 cup (4 ounces) shredded extra-sharp Cheddar cheese ( it’s suggested you shred your own for this dip!)
1 cup chopped deli corned beef (6 ounces sliced)
1/4 cup chopped sauerkraut, drained and squeezed dry
1 tablespoon spicy brown mustard
1 teaspoon caraway seeds, crushed (Murphy omits these)
2 (1-pound) loaves party pumpernickel or rye bread
1 teaspoon butter, melted
1/4 cup chopped fresh Italian parsley

Combine cream cheese and sour cream in a large bowl; beat at medium speed with a mixer until smooth.  Add Swiss cheese and next 5 ingredients; beat at low speed until blended.  Cover and chill 1 hour.

Process enough bread slices (about 3 or 4) to make 1/2 cup crumbs. Combine crumbs and melted butter; spread crumbs on a jellyroll pan.  Bake at 350 for 5 to 6 minutes or until toasted.  Cool completely.  Combine toasted bread crumbs and chopped parsley.

Shape chilled cheese mixture into a ball; roll in bread-crumbs and parsley. Shape chilled cheese mixture into a ball; roll in bread crumbs and parsley.  Cover cheese ball, and chill briefly until ready to serve.

Arrange remaining bread slices on a baking sheet; bake at 350 for 5 minutes or until toasted.  Serve with cheese ball.

2 – Sam’s Loaded Baked Tater Tot Dip
3 cups tater tots (about 45 whole tater tots), thawed and halved or coarsely chopped
1 cup crumbled bacon or cooked breakfast sausage or cooked beef
16-ounces sour cream
2 cups shredded cheese blend, divided (blend of colby, jack, mozzarella, Monterrey Jack or your preference)
2 teaspoons all-purpose seasoning blend, or to taste (Lowry’s, Trader Joe’s 21 Salute, Mrs. Dash, Tony’s a pinch of garlic or onion powder)
Salt and pepper, optional and to taste

Preheat oven to 375 and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside. Slice thawed tater tots in half or place a large pile on cutting board and roughly chop them; retain some size and texture and don’t chop them too small. Transfer tater tots to a large mixing bowl. Add the meat, sour cream, add 1 cup cheese, seasoning blend, salt, pepper, and stir to combine. Transfer mixture to prepared baking dish, smoothing the top lightly with a spatula. Top with remaining 1 cup cheese. Bake for 30 to 35 minutes, or until top is bubbly and golden browned. Serve immediately with crackers, bread, pita chips or pita bread, tortilla chips, dip tater tots into it, or just eat it with a spoon. Store leftover dip in an airtight container and refrigerate for up to 3 days. Dip can also be made fresh and served like a casserole, but I prefer it as a dip. You can add in any other toppings you usually like to add to a baked potato: green onions, salsa, corn, black beans, etc.

3 – Jodi’s Cheesy Bacon and Spinach Dip
6 pieces of bacon
8 oz cream cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 1/2 cups fresh spinach, chopped
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
salt and pepper, to taste
parsley, to garnish

Cook bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain grease. Break bacon into bits and set aside. Preheat the oven to 400 degrees. Combine 3/4 of the bacon pieces, cream cheese, sour cream, Parmesan, spinach, 1/2 cup of your mozzarella and 1/2 cup cheddar. Stir together and mix in salt and pepper to taste. Spread mixture into a 9 inch baking dish. Sprinkle remaining mozzarella and cheddar cheese over the top. Bake for 20 minutes until the top is golden and bubbly. Top with remaining bacon and parsley and serve with chips.

4 – Producer Emilie’s DELICIOUS Hot Spinach and Artichoke Dip
(My sister makes this and it’s the best I’ve ever had!)
1 package frozen spinach (thawed, drained and coarsely chopped)
2 (14 ounce) cans artichoke hearts (drained and coarsely chopped)
1 (8 ounce) package cream cheese (room temperature)
1 cup sour cream
1/2 cup mayonnaise
2 clove garlic (grated or minced)
1 teaspoon chili powder or Tony’s creole seasoning (optional and to taste!)
1/2 cup grated Parmesan cheese(grated)
1/2 cup mozzarella (grated)
Serve with Ritz, Wheat thins, or a whole wheat crackers

Mix everything and pour it into a baking dish. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

5 – Producer David’s Easy Pizza Dip
1 (8 ounce) package cream cheese, very well-softened
1 1/2 cups grated mozzarella cheese, divided (3/4 cup + 3/4 cup)
1 cup finely grated Parmesan cheese, divided (1/2 cup + 1/2 cup)
1 heaping cup pizza sauce (or your favorite marinara or red sauce)
about 15 pepperoni slices, or as needed to cover surface of pie dish

Serving Suggestions – toasted French bread or baugettes, breadsticks, garlic toasts, pita chips, bagel chips, crackers…

Preheat oven to 375F. Spray a 9-inch pie dish with cooking spray. Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It’ll slide around a bit and it doesn’t have to be perfect, but it’s so much easier if your cream cheese is very well-softened. Evenly sprinkle 3/4 cup mozzarella over cream cheese. Evenly sprinkle 1/2 cup Parmesan. Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse. Evenly sprinkle 3/4 cup mozzarella over sauce. Evenly sprinkle 1/2 cup Parmesan. Evenly top with pepperoni slices. Bake for about 20 to 25 minutes, or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion.

6 – Santa’s Four Ingredient Nutella Cheesecake Dip
1 cup heavy cream
1 (8 ounce) package cream cheese
3 Tbsp powdered sugar
3/4 cup Nutella

In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

This recipe is from Cooking Classy.

7 – Mrs Claus’ Traditional Christmas Cheese Ball
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

8 – Holly Clegg’s Chile Con Queso from KITCHEN 101: Secrets to Cooking Confidence cookbook
Everyone’s all-time favorite Mexican dip now can be made simply and sensationally in a moment’s notice. Serve heated with chips.

Makes 12 (1/4 cup) servingschili-con-queso

1 onion, chopped
1/2 teaspoon minced garlic
1/2 cup light beer
1 1/4 cups skim milk, divided
3 tablespoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder

In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until onion is tender. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and heat until almost boiling. Meanwhile, in small bowl, whisk remaining 1/4 cup milk and cornstarch. Add to pot, and cook, stirring, until bubbling and thickened. Reduce heat and add remaining ingredients, stirring until cheese is melted.

Nutritional info per serving:
Calories 64, Calories from Fat 31%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 196mg, Carbohydrates 6g, Dietary Fiber 1g, Total Sugars 2g, Protein 5g, Dietary Exchanges: 1/2 starch, 1/2 lean meat

9 – Elfis’ 2 minute Peppermint Fluff Dip
1 container (7 ounces) Marshmallow Fluff
1 (8 ounce) package cream cheese
1 tsp Peppermint Extract
1/4 cup Peppermints, crushed
Chocolate graham crackers, or other dippers

Using a mixer on low combine Marshmallow Fluff, cream cheese, and peppermint extract. Sprinkle with crushed peppermints and continue to mix until they are fully incorporated into the fluff. Serve with chocolate graham crackers, or your favorite dipper.

10 – Easy and Yummy Shrimp Dip
3 pkgs (8 ounces each) cream cheese
6 cans small shrimp
1 lemon
1 bunch green onions
mayo
Worcestershire
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!

11 – Feta Dip (Producer Emilie’s family loved this one!)
olive oil
1 block of feta cheese (I don’t like the pre-crumbled kind because I think it is dry)
tomatoes (any kind)…I use about 3 Romas
1 bunch of green onions
1 baguette
Cavender’s Greek Seasoning (found at Walmart!)
1 large platter

Wet the platter generously with olive oil. Dice the green onions and tomatoes. Throw them on the olive oil. Crumble the feta cheese and throw that on the platter. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.) I have seen this brand everywhere…it shouldn’t be hard to find. (If you can’t find it, you can sub with oregano and a little pepper and some salt to taste.) Mix it gently all together… Slice the baguette. Serve with a spoon or let people dip with their bread!

12 – Hot Crab Dip (Jodi and Murphy love this one!)
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.


BONUS DIPS – Some of our fave dips from years past and ones listeners sent in!

Chile Dip from listener JJ Gonzales
1/2 cup sour cream
1 (8 ounce) package cream cheese (room temp)
4 ozs diced green chiles
6 ozs chopped pepperoni
3 teaspoons chopped chives
1 1/2 Tablespoons minced onion
1/2 cup chopped pecans

Blend all ingredients (except pecans) and then top with chopped pecans.  Bake at 350 for 20 minutes.  Serve with Frito Scoops!

Jodi’s Knock-off Neiman Marcus dip
1/2 cup cup sliced almonds
10 bacon strips, cooked and crumbled
2 cups sharp cheddar cheese, shredded
2 green onions, thinly sliced
1 cup mayo
Serve with heavy crackers or corn chips (it’s a thick dip!)

Preheat oven to 350.  Spread almonds on ungreased cookie sheet and toast in oven until browned approximately 10 to 15 minutes.  Fry bacon strips until crispy; allow to cool them crumble. Combine toasted almonds, crumbled bacon, cheese, green onions, and mayo in a medium-size bowl; stir until thoroughly combined.  Chill for 1 hour; serve with crackers.  This says it’s a dip, but you may want to use a pretty party knife to spread onto crackers!

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!).

Jodi’s 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!

Murphy’s Grandmother’s “Welcome” Dip
1 (8 oz) block cream cheese, softened
Green onions, sliced (a small handful)
1 jar of dried beef (in canned meat section) or hard salami sliced into small bites

Mix all ingredients until desired consistency.  You may have to add a little mayo if it’s too thick or hard.  Serve chilled with heavy chips like Fritos. This dip will break a wimpy chip!

*This dip is called “Welcome” dip b/c Heidi used to have it  on a table near the entrance to welcome you.


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