1 – Jodi’s crazy corn dip
2 cans Mexican Corn (drained)
4-5 Green Onions (chopped)
8 oz mayo
8 oz sour cream
2 Cups finely shredded cheddar cheese
Chopped jalapenos to taste
Salt & pepper to taste
Tony’s Chachere’s Cajun seasoning (or just use the salt and pepper) to taste
Mix all together and mix with Fritos, Wheat Thins or a heavy chip or cracker!
2 – Sam’s Deviled Egg Dip
8 eggs, boiled and peeled
¼ cup mayonnaise
1 tbsp. mustard
1 chopped pickle
Splash of hot sauce
Boil the eggs, cool and peel. Puree eggs, mayonnaise, mustard, pickle, hot sauce and spices. Garnish with chives.
Serve with pita chips, toast rounds or your favorite dipping “tool”.
3 – Murphy’s Warm Reuben Spread
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) Swiss Cheese slices, chopped
Heat oven to 350ºF. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers. Spread onto bottom of 9-inch pie plate or shallow dish. Bake 20 min. or until heated through. Serve warm with crackers.
4- Producer Emilie’s Jalapeno Popper Cheese Ball
2 (8 oz) blocks cream cheese
1 (4 oz.) can diced jalapenos, drained
1 (4 oz.) can diced green chilies, drained
¼ tsp. garlic salt
1/3 cup cooked and finely chopped bacon
1/4 cup grated Parmesan Cheese
1 cup shredded cheddar cheese
1/2 cup panko bread crumbs
1 Tbsp. butter
1 Tbsp. parsley flakes
In a large bowl, combine cream cheese, diced jalapeños, diced green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese. Form into a ball shape and chill for about 15 minutes in the fridge. While cheese ball is chilling, melt butter in a saucepan. Once butter is melted add panko bread crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of cheese ball with toasted panko crumbs. Cover and keep chilled in fridge until ready to serve. Refrigerate any leftovers. Serve with crackers.
This recipe is from Chef-In-Training.com
5 – Holly Clegg’s Hot Crab Spinach Dip (baked in Frech Bread) from Gulf Coast Favorites
Don’t miss this terrific spinach dip with creamy avocados, succulent crab meat and a little kick. Baking it in French bread gives the dip style and finesse, with an easy clean up to boot. Cube the extra bread to serve with the dip, or serve with crackers.
Makes 16 (1/4-cup) servings
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon minced garlic
1 cup fat-free half-and-half
1/2 cup skim milk
1/4 teaspoon cayenne
1 teaspoon dry mustard
Salt and pepper to taste
1 (10-ounce) package frozen chopped spinach, drained and squeezed dry
1 cup shredded, reduced-fat Monterey Jack cheese
1 pound lump or white crabmeat, picked through for shells
1 avocado, pitted and chopped
1 loaf French bread
In a nonstick pot, melt butter and add flour, stirring for about 1 minute. Add garlic and continue stirring. Gradually add half-and-half and milk, stirring constantly, until mixture comes to a boil.
Add cayenne, mustard, salt, pepper, spinach, and cheese, cooking and stirring until cheese is melted. Gently fold in crabmeat and avocado. Slice a thin slice off the top of the French bread and scoop out the soft inside bread leaving a shell. Fill with crab-spinach mixture, and bake for 20–25 minutes or until bubbly. Cover top of bread with foil if it begins to brown.
Nutritional information preserving (Analysis for dip only)Calories 111 | Calories from fat 41% | Fat 5 g Saturated Fat 2 g | Cholesterol 29 mg | Sodium 194 mg Carbohydrate 6 g | Dietary Fiber 1 g | Sugars 2 g | Protein 11 g
Diabetic Exchanges1/2 carbohydrate | 1 1/2 lean meat
6 – Jamie Deen’s Buffalo Chicken Dip
1 package (8 oz) cream cheese, softened
1/2 cup hot sauce (Tabasco, Louisiana, or Franks)
1/2 cup bleu cheese or ranch dressing
2 cups shredded cooked chicken
1/2 cup crumbled bleu cheese or your favorite shredded cheese
Ritz Crackers, for topping
Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish. Bake 20 min. or until mixture is heated through; stir. Top with crumbled Ritz Crackers and bake until slightly browned. Serve with crackers, toast points and/or vegetables.
7 – Very Vera’s Shrimp and Crab Dip
The ingredients for this dip are so hearty that I recommend serving with an unsalted cracker so that you fully experience the flavors.
2 (8-ounce) packages cream cheese, softened
1⁄2 pound cocktail shrimp, fully cooked
1⁄4 cup finely minced white ends of green onions, reserve green tops
1 tablespoon fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1⁄2 (12-ounce) bottle chili sauce
6-ounces crab meat
Combine cream cheese, shrimp, scallions, lemon juice, Worcestershire sauce, and mayonnaise in the food processor, blending well until all ingredients are combined. Cover and refrigerate at least 8 hours or overnight. Shape the cream cheese mixture or put into a serving dish and cover with chili sauce. Sprinkle crab meat over top. Garnish with the green tops of the green onions. Serve with crackers. Serves 10 to 12.
This recipe is from Vera Stewart at VeryVera.com.
8 – Santa’s Gingerbread Cheesecake Dip
1 8-ounce package cream cheese, softened
1/4 cup brown sugar
1/4 cup powdered sugar, sifted
3 Tablespoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4oz Cool Whip
Graham crackers for serving
Beat the cream cheese until smooth, about 1 minute. Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 seconds. Add the ginger, cinnamon, and nutmeg and mix until combined.
Add the Cool Whip and beat until combined, about 1 minute. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.
This recipe is from FoodFolksAndFun.net
9 – Slow Cooker Spinach and Artichoke Dip
1 (10 oz) bag fresh baby spinach, roughly chopped
1 (14 oz) can artichoke hearts, chopped
½ cup sour cream
½ cup mayonnaise
½ cup onion, finely diced
1 clove garlic, minced
1 cup mozzarella cheese
¼ cup grated Parmesan cheese
¼ teaspoon garlic salt
¼ cup milk
1 (8 oz) package cream cheese, cubed
salt and pepper to taste
Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible. Cook on high for 2 – 2½ hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on “warm” setting until eaten. Serve with crackers, bread, or vegetables.
This recipe is from SixSistersStuff.com
10 – Candy Cane Marshmallow Dip
40 Candy Cane Hershey Kisses
4 oz softened cream cheese
7 oz. container marshmallow cream
Unwrap kisses and place into microwave safe bowl. Microwave 2-3 minutes, stirring every 30 seconds until completely melted. Stir in cream cheese until smooth. Fold in marshmallow cream. Serve with graham crackers, brownie pieces or any other treats you’d like.
This recipe is from Lauren’s Latest.
11 – Pepper Jelly Christmas Tree
1 pkg. (8 oz.) cream cheese
jar of green pepper jelly
1 pretzel rod
Ritz or Wheat Thins
Cut block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape. Cut a 2-inch piece from the pretzel rod. Place at bottom of tree for the trunk. Spoon pepper jelly over the cream cheese. Serve as a spread with the crackers of your choice!
12 – Spiced Cherry Cheese Log
1 pkg. (8 oz.) cream cheese spread, softened
1 pkg. (8 oz.) Shredded Vermont Sharp White Cheddar Cheese
1/2 cup dried cherries or cranberries, chopped
1/4 tsp. pumpkin pie spice
1/2 cup finely chopped pecans, toasted
Mix cream cheese and cheddar until blended. Stir in cherries and spice. Shape into log; wrap in plastic wrap. Refrigerate at least 2 hours. Roll in nuts just before serving. Serve with crackers.