MSJ’s 12 Dips of Christmas – 2013

1 – 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!

2 – Murphy’s Caramelized Onion-Bacon dip
1 tablespoon olive oil
1 pound onions, halved and thinly sliced
4 ounces cream cheese, softened
1/2 cup sour cream
6 strips thick-sliced bacon, cooked and crumbled
2 teaspoons red wine vinegar
1/2 teaspoon fresh thyme leaves, plus sprigs for ganish
1/4 teaspoon salt
1/8 teaspoon ground pepper

In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring frequently, until golden, about 15 minutes. Cover and reduce heat to medium-low. Cook, stirring occasionally, until golden brown, 35 to 40 minutes. Cool slightly, then coarsely chop. In a medium bowl, stir together cream cheese and sour cream until smooth. Reserve 2 tablespoons bacon; stir remaining bacon, the onion, vinegar, thyme, salt and pepper into cream cheese mixture. Chill at least 30 minutes. (Can be stored in an airtight container in the refrigerator up to 2 days.) Sprinkle with reserved bacon and garnish with thyme sprigs, if desired. Makes 2 cups.

3 – Sam’s Creamy Bacon Parmesan dip
4 slices bacon, cooked
1/4 sweet onion
1 tablespoon butter
8 ounces cream cheese, room temperature
3/4 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon ground black pepper

Preheat the oven to 350 degrees. Chop the bacon into small pieces. Dice the onion and add to a hot skillet with the butter, over medium heat. Cook the onions until softened and just starting to brown, 5-10 minutes.
In a medium bowl, combine the bacon, onion, cream cheese, Parmesan, garlic powder, and pepper. Stir until well combined.
Add mixture to a small ovenproof dish and bake for 15 minutes. Serve with crackers or chips.

4 – Producer Emilie’s Hot Shrimp and Bacon dip
1 pound shrimp, peeled and deveined
2 tablespoons onion, chopped
4 oz bacon, cooked crisp and crumbled.
¼ cup half & half
1 cup Monterey Jack Cheese, shredded
8 oz cream cheese, at room temperature
1 large tomato, chopped
1 tablespoon hot sauce (more if desired)
2 teaspoons butter, divided
½ cup bread crumbs
green onions for garnish

Preheat oven to 425 degrees. Add 1 teaspoon butter to skillet and cook onions for 2 – 3 minutes then add shrimp and cook about 2 – 3 minutes (until shrimp is pink).  In large mixing bowl combine cream cheese, Monterey Jack Cheese, hot sauce, and half & half.  Fold in shrimp, bacon and tomatoes.  Pour into small casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with 1 teaspoon melted butter).  Bake at 450 degrees for 20 minutes or until bubbly and breadcrumbs are golden brown. Serve with crusty bread.

This recipe is from iheartkitchen.

5 – Santa’s fluff dip
1 (18.9 oz) box Funfetti cake mix
2 cups plain yogurt
1 cup Cool Whip
Animal Crackers or Teddy Grahams

In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill for about 4 hours.  Garnish with additional sprinkles if desired and serve with animal crackers or Teddy Grahams!

This recipe and picture are from

6 – Holly Clegg’s Mango Chutney Spread
1 (8-ounce) package reduced-fat cream cheese
1/2 teaspoon curry powder
2/3 cup mango chutney
1/4 cup chopped green onions
1/4 cup chopped pecans, toasted
4 slices cooked turkey bacon, crumbled
Serve with crackers

Mix together cream cheese and curry, spread on serving plate.  Carefully spread chutney over cream cheese layer. Sprinkle with green onions, pecans and bacon. Cover, refrigerate until serving.

Makes 16 (2 tablespoon) servings

Nutritional information per serving:
Calories 71 Calories from fat 59% Fat 5g Saturated Fat 2g Cholesterol 13mg Sodium 105mg Carbohydrate 6g Dietary Fiber 0g Sugars 5g Protein 2g Dietary Exchanges: 1/2 other carbohydrate, 1 fat

Spicy Advice: Mango chutney is in the grocery with jars of chutney and sauces.

This recipe is from Holly Clegg‘s Too Hot in the Kitchen.

7 – John Besh’s Fresh Herbed Goat Cheese Mousse
Makes about 1 cup

1 cup (about 8 ounces) fresh goat cheese
1/3 cup cream
1/2 small bunch fresh chives, chopped
Handful chopped fresh herbs
Pinch salt
Freshly ground black pepper

Soften the cheese with the cream in a small bowl and whisk in the chives and herbs. Season with salt and pepper.

This recipe is from John’s Cooking from the Heart: My Favorite Lessons Learned Along the Way.

8 – Producer Ian’s Sweet ‘n Hot Bean Salsa
1/2 cup black beans, washed
2/3 teaspoon salt
2 fresh habanero chiles, deseeded and sliced
1/2 cup ginger juice (about 8 ounces fresh ginger root, grated and squeezed in a garlic press)
3/4 cup sugar
1/4 cup water
2 yellow tomatoes, seeded and diced
1 tablespoon fresh lime juice

Cook the beans for 1 to 1 1/2 hours, or until just tender, adding 1/3 teaspoon salt toward the end.  Drain the beans and transfer to a clean pan.  Add the habaneros, ginger juice, sugar and 1/4 cup water to the beans, and bring to a boil.  Reduce the heat, cover, and simmer for 15 minutes.  Remove from the heat and strain off the liquid.  Lightly rinse the beans and habanero mixture under running water and transfer to a mixing bowl.  Add the tomatoes, lime juice, and the remaining 1/3 teaspoon salt, and thoroughly combine.

9 – Holly Clegg’s Crabmeat and Brie dip
1 teaspoon minced garlic
1/2 cup chopped onion
3 cups baby spinach, packed
1 cup shredded part-skim mozzarella cheese
1/2 cup nonfat plain Greek yogurt
1 (8-ounce) package reduced-fat cream cheese
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper (or to taste)
6 ounces Brie cheese, rind removed and cut into cubes
1 pound lump crabmeat, picked for shells
1/2 cup chopped green onions

In nonstick pot coated with nonstick cooking spray, sauté garlic, onion, and spinach about 5 minutes until tender. Add remaining ingredients except crabmeat and green onions. Cook over low heat, stirring, until cheese is melted and mixture creamy. Carefully stir in crabmeat and green onions.

Makes 24 (1/4 cup) servings

Calories 86, Calories from Fat 53%, Fat 5g, Saturated Fat 3g, Cholesterol 31mg, Sodium 191mg, Carbohydrates 1g, Dietary Fiber 0g, Total Sugars 1g, Protein 8g, Dietary Exchanges: 1 lean meat, 1/2 fat

Terrific Tip: If using fresh crabmeat in slow cooker, fold in before serving. Great way to serve: keeping warm in slow cooker.

This recipe is from Holly Clegg‘s Too Hot in the Kitchen cookbook!

10 – Cheeseburger Dip (make this if there’s going to be a lot of guys at your party!)
2 pounds lean ground beef
1 1/2 cups chopped onions (3 medium)
2 cloves garlic, minced
1 15 ounce jar process cheese dip
1/2 cup ketchup
1/4 cup yellow mustard
1/4 cup sweet pickle relish
Serve with baked frozen oven-fried potato wedges or french-fried crinkle-cut potatoes

In a large skillet, cook ground beef, onions, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a 3 1/2- or 4-quart slow cooker, combine meat mixture, cheese dip, ketchup, mustard, and pickle relish. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Serve with potato wedges.

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!

This recipe is from THIS blog.

12 – Simple Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 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.

This recipe is from Alton Brown on The Food Network.

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