12 dips of Christmas – 2009

1- Layered BBQ Bean Dip – Santa’s Dip
2 cups finely chopped lettuce
1 can (16 oz) BBQ style backed beans
1 cup chopped plum tomatoes, about 2 medium tomatoes
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1/2 cup peppercorn ranch salad dressing
5 slices bacon, cooked until crisp, crumbled
1/4 cup sliced green onion
tortilla chips for dipping

In a 9 inch pie plate, layer shredded lettuce, beans, chopped tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve bean dip immediately or store covered in refrigerator for up to 2 hours. Serve with tortilla chips or assorted chips or crackers. Makes 8 servings.

2 – Fruit Dip – Jodi’s Dip
1 (8 ounce) package of strawberry cream cheese
1 container (7 ounces) marshmallow cream
Mix it together till smooth and ENJOY with any fruit you love!

3 – Cheesy Bacon Spread – Sam’s Dip
1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 cup onion, minced
7 bacon strips, cooked and crumbled
1/2 tsp garlic powder, or to taste
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving in a 1 inch shell. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees for 1 hour or until heated through. Serve with reserved bread cubes.

4 – Easy Shrimp Dip – Murphy’s Dip
1 (8 oz) package cream cheese, softened
1 (4.5 oz) can small shrimp, drained
1 (8 oz) jar cocktail sauce

Place the cream cheese in the center of a serving platter. In a small bowl, gently blend the shrimp and cocktail sauce. Pour the mixture over the cream cheese. Refrigerate until serving.

5 – Brie and Puff Pastry “dip” – Emilie’s Dip
1 Pepperidge Farm pastry sheet, pastry may need to be rolled out a bit to thin it…it just depends on thesize of the pastry when you thaw it.
Brie cheese, rind cut off
Blackberry Smuckers Simply Fruit Spread (or your favorite jam or jelly)
pecans, chopped
1 tablespoon of brown sugar
1 egg, uncooked and beaten

Let pastry thaw according to package directions. Place a spoonful or two of jelly on pastry where Brie will be placed and spread to within 2 inches of pastry edges. Cover jelly with pecans and sprinkle brown sugar over top. Set Brie on top of jelly. Wrap Brie like a present, brush egg on to seal the seams. Place in freezer for about 15 minutes. Cover cookie sheet with foil and spray foil with non stick spray. Remove pastry from freezer, place on cookie sheet and brush top with egg. Bake at 425 degrees until golden brown at least 15-20 minutes.

6 – Creamy Baked Crab Dip – Drew’s Dip
1 package (8 oz) cream cheese, softened
1 can (6 oz) crabmeat or about 1 cup
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon worcestershire sauce
1 tablespoon finely sliced green onion, for garnish

In a medium bowl, combine cream cheese, crab meat, onion, milk, salt, pepper, and worcestershire sauce. Stir well. Place mixture in an oven proof serving dish; sprinkle with a little paprika. Bake at 375 for about 15 minutes or until thoroughly heated. Sprinkle with sliced green onions.  makes about 2 cups.

7 – Holiday Cheese Ball from Holly Clegg’s NEW Trim & Terrific Cookbook
1 (8 oz) package fat-free cream cheese, softened
1 (8 oz) package reduced-fat cream cheese, softened
1 teaspoon seasoned salt
2 tablespoons finely chopped onion
1 cup shredded reduced- fat cheddar cheese
1 cup chopped dates
1 cup golden raisins
1 cup dried cranberries
1/2 cup chopped pecans, toasted

In a large bowl, mix together both cream cheeses, seasoned salt, and onion. Stir in cheddar cheese, dates, raisins, cranberries, and pecans, mixing well.  Mold into a ball, refrigerate until serving.

Quick Tip – For a variation, use dried cherries or other dried fruits in the cheeseball.

8 – Warm Buffalo Chicken Dip (a favorite of Emilie’s family!)
2 large cans of Tyson chicken (try to get the white meat only)
2 packages of cream cheese
1 bottle buffalo wing sauce
few drops of hot sauce
bottle of blue cheese or ranch dressing
package of grated cheddar or simailar cheese
Spread cream cheese on bottom of baking dish. In a bowl combine chicken, buffalo wing sauce and hot sauce. Use a fork to do this so the chicken is really broken up. Pour mixture over the cream cheese. Top with ranch or blue cheese dressing. Top that with grated cheddar cheese. Bake until it’s melted.  Serve with Scoops Tortilla chips.

9 – Bacon and Tomato Dip
2 cups sour cream
10 slices crisply cooked bacon, crumbled
1 large tomato, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
Chips, crackers or cut-up fresh veggies
Combine all ingredients in a bowl until well mixed, season with salt and pepper to taste. Cover; refrigerate to blend flavors for a minimum of 2 hours. Serve with chips, crackers or cut up fresh veggies. Makes 2 1/2 cups.

10 – Colby-Pepper Jack Cheese Dip
1 (8 oz) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayo
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz) shredded colby jack cheese blend
1 (4 oz) can chopped green chilies
4 green onions, finely chopped
2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish – fresh cilantro sprig

Serve with tortilla or sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a light greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

11 –  Hot Spinach Dip
1 (10 oz) package frozen chopped spinach, thawed and drained
1/2 cup red bell pepper, diced
1 tablespoon minced garlic
1 (6.5 oz) jar artichoke hearts, drained and mashed
1/2 cup sour cream
1/2 cup grated parmesan cheese
salt and ground black pepper to taste
1/4 cup heavy cream

Preheat oven to 350 degrees. Mix together spinach, bell pepper, garlic, artichokes, sour cream and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin the dip consistency. Spoon into a 1 quart baking dish. Bake for 20 minutes or until bubbly. Serve with crackers.

12 – Cheddar Onion Dip
1 (1/5 oz) envelope dry onion soup mix
2 cups sour cream
3/4 cup shredded cheddar cheese
3 tablespoons chopped pimento
1/4 teaspoon hot sauce

In a medium bowl, blend soup mix, sour cream and then add the remaining ingredients; mixing well. Cover and refrigerate 2 hours. Serve with chips or veggies!

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