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!
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.
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.
Jodi’s Pizza Dip
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons Italian spices
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup pizza sauce
- Mix cream cheese with Italian seasonings.
- Spread cream cheese mixture on a pie plate or shallow dinner plate.
- Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
- Top with the pizza sauce.
- Sprinkle the remaining cheeses on top of the pizza sauce.
- Cover with plastic wrap.
- Microwave for 5 minutes.
- (It will be hot!) Serve it with crusty french bread or crackers.
- Tip: You can double this recipe and put it in a glass casserole dish for parties.
Santa’s Hot Crab Dip
- 3/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh onion
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 1/2 cup sharp cheddar cheese
- 1lb lump crabmeat, shells removed (I’ve substituted 2 cans of canned crab meat as well)
- paprika or Old Bay Seasoning
- Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
- I use a hand mixer to get it blended really well.
- Fold in cheddar cheese and crabmeat.
- Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
- Bake at 325°F for 30 minutes, or until heated through.
- Serve with tortilla chips, crackers, toast points, or Bugles!
Sam’s Chicken Bacon Ranch Seven-Layer Dip
- 2 c. guacamole
- 1/2 c. ranch, plus more for drizzling
- 2 c. shredded rotisserie chicken
- 1 1/3 c. halved cherry tomatoes, divided
- 2 c. shredded cheddar, divided
- 2 c. shredded romaine
- 12 slices bacon, cooked and crumbled
- Chopped fresh chives, for garnish
- Freshly ground black pepper
- Potato chips, for serving
- In a small trifle or baking dish, assemble dip: Add guacamole to base and top with ranch. Top with a layer of rotisserie chicken, then top with 1 cup tomatoes. Top with 1 1/2 cups cheddar, then add romaine and cooked bacon.
- Top with remaining cherry tomatoes and cheddar and drizzle with ranch. Garnish with chives and season with pepper.
- Serve with chips.
Jodi’s Slow Cooker Spinach & Artichoke Dip
- 1 (10 oz) bag fresh baby spinach, roughly chopped
- 1 (14 oz) can artichoke hearts, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup onion, finely diced
- 1 clove garlic, minced
- 1 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic salt
- 1/4 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 – 2 1/2 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.
Murphy’s Buffalo Chicken Layered Dip
- 1 package (8 ounces) cream cheese, softened
- 1 cup cooked chicken breast/or shredded rotisserie chicken
- 1/2 cup Buffalo wing sauce
- 1/2 cup ranch or blue cheese salad dressing
- 2 cups shredded Colby-Monterey Jack cheese
- French bread baguette slices, celery ribs or tortilla chips
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
- Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette slices, chips or celery sticks. Yield: about 2 cups.
- If you want to top of not brown much and be more gooey – bake with foil on top. For browning, bake with no foil.
BEST EVER Fruit Dip from Mrs. Claus
- 1 (32 ounce) container Low-Fat Vanilla Yogurt
- 1 (8 ounce) container Cool Whip
- 1 (3.4 ounce) box dry instant vanilla pudding mix
- Fruit for serving
- In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet.
- Cover with plastic wrap and allow to chill for about 30 minutes. Serve with your fruit of choice and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days.
White Christmas Queso Dip
- 1 lb white American cheese (from deli, get a good brand)
- 1 cup half-and-half
- 2 tablespoons diced jalapenos
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon red pepper
- 1 dash chili powder
- In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
- Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
- Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
- Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don’t make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
- Add a pinch of chili powder, and serve hot with tortillas or chips.
- Leftovers can be microwaved (add more half and half or water to keep consistency). Don’t worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.
Pick avocados that are heavy but soft to the touch.
- 1 lb. ripe avocados, cut into quarters
- ½ cup fresh cilantro, chopped
- ½ cup chopped white onion
- 1 serrano chile, minced
- 2 tsps. Lime juice
- 1 ½ teaspoons salt
- Combine all ingredients in bowl and mash with fork.
- Add water as needed for desired consistency.
- Chill, covered, for 1 hour. Serve with assorted chips.
- Process the ingredients in a blender for a smoother consistency if desired.
Loaded Ranch Dip!
- 1 cup light sour cream (I prefer Tillamook)
- 1 cup light mayonnaise (I prefer Best Foods)
- 1 packet Hidden Valley Ranch Dressing Mix
- 1 lb bacon
- 3 to 4 green onions, sliced
- 1 cup shredded cheese (I used Colby and Monterey Jack)
- Cook the bacon on both sides until crisp. Drain fat. Allow bacon to rest on paper towels until cool. Chop bacon into pea size crumbles and set aside.
- Mix the sour cream, mayonnaise, and ranch dressing mix together in a bowl.
- Fold in the bacon, green onions, and shredded cheese. Enjoy with sturdy crackers. Keep cold.
- 1 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil
- In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.