1. Chili Dip-Sandra Williams Hunt
1- 8 oz cream cheese
1- can chili (with out or without beans)
Shredded Cheese
Spread cream cheese to cover bottom of serving dish (any style will work, I use a glass 8 x 8). Pour can of chili and spread over cream cheese. Cover with as much cheese as you like. Microwave til cheese is melted. Serve with tortilla chips. This is an easy recipe and usually gets eaten pretty quickly!
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2.Spinach Dip-Erica Rains Johnson
1- 8 oz. cream cheese, cut in cubes
1 lb velveeta cheese, cut in cubes
1- 10 oz. chopped spinach, thawed and drained
1- can of rotel tomatoes
Add ingredients to crock pot and cook on low until melted. Stirring often! Serve w/ tortilla chips or fritos scoops!
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3. Buffalo Chicken Dip-Erica Rains Johnson
2- 8 oz. Cream Cheese
8 oz. of your favorite hot sauce
2- cups of chicken, cooked
1-cup of shredded cheese (I always use sharp and more than 1 cup! :) )
Combine cream cheese and hot sauce. Heat in microwave until cream cheese is melted. Stir. Add chicken and cheese. Mix together. Put into baking dish. Top w/ more cheese. Bake at 350 for 30 minutes.
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4. Chili-Cheese Mexican Dip-Samantha James Workman
1 lb. ground beef
1 can chili, without beans
1 lb. mild Mexican Velveeta cheese, cubed
Brown ground beef and drain. Combine beef, chili and Velveeta cheese in slow cooker.
Cover and cook on LOW 1 to 1 1/2 hours or until cheese is melted. Stir occasionally to blend ingredients.
Serve warm with tortilla chips
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5. Pizza Dip-Samantha James Workman
-1 package cream cheese, softened (8oz)
-1 jar (14oz) pizza sauce
-2 cups mozzarella cheese, shredded
... -1 package pepperoni
-corn chips
Press cream cheese in bottom of 9-inch dish. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes.
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6. -Spinach Dip- Lisa Mosley-Brantley
This isnt a dinner recipe but a dip I make quite often. It's the easiest I've come across, yet, and it's good hot (the way we eat it) or cold.
1 (16 oz.) carton sour cream
1 (1 oz.) env. Hidden Valley Ranch party dip mix
1 (14 oz.) can artichoke hearts, rinsed, drained and chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (2 oz.) jar diced pimentos, rinsed and drained
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Be sure to squeeze all of the excess liquid from the spinach and chop the artichoke into small pieces.
To serve warm, bake in 400 degree oven for 15-20 minutes. Cover with foil if browning too quickly. If it's for a party setting where people will be snacking over a period of time, I use a small crock on low setting.
To serve chilled, tightly cover and place in fridge over night.
Yummy with chips or lightly toasted garlic bread!
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7. Here's a super easy (and cheap) Mexican dip- Jarrett Willis
2 cans of Fritos Brand Bean Dip (the small cans, 3-1/8 oz)
6 slices of White American singles (Kraft or store brand)
3 heaping tablespoons of your favorite salsa
Put the bean dip in a bowl and microwave it for 25 seconds, remove, place a singles cheese slice on top and return to the microwave for another 15 seconds. Remove it, stir (being sure to mix the cheese in well), and put back in for another 15 seconds. Repeat this each time for each slice of cheese. Finally, mix in the salsa, and top it with sour cream and/or guacamole if you'd like. It's simple, delicious, and great for a last-minute snack!
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8. Cheddar Ranch Dip - Elizabeth Ergle Rinder
1 (16 ounce) container sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1/2-1 bag of real bacon bits
1 cup shredded Cheddar cheese ( I usually add at least another 1/2 cup)
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving. Serve with Ritz Chips (the baked original).
So simple and very yummy!
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9. Pina Colada Fruit Dip- Cynthia Ergle
8 oz can crushed pineapple, undrained
1/2 c dairy sour cream
3/4 c milk
1 (3 1/2 oz) pkg instant coconut pudding and pie filling mix
Combine all ingredients, refrigerate overnight, serve with fresh fruit
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10. Apple Dip - Elizabeth Ergle Rinder
1/2 cup sugar
1/2 cup brown sugar
8oz bag of toffee chips
1 8oz softened cream cheese
1 tsp vanilla
Mix all ingredients and serve with red/green apples.
Delish and very addictive :)
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11. Hot Taco Dip- Sarah Martin Calvert
You will need:
1 lb hamburger
1 pk taco seasoning
1 can of refried beans
8 oz sour cream
1 cup monteray jack cheese - grated
1 cup cheddar cheese - grated
black olives
diced green chilies (I use canned)
Brown hamburger meat, drain, add taco seasonng & prepare according to package directions, when that is cooked, add a can of refried beans & mix well. Place mixture in greased glass baking dish, add a layer of sour cream, then add a layer of monteray jack cheese & cheddar. Top with black olives & green chilies. Bake at 350 until Bubbly :) Serve with tortilla chips! Can be doubled & most times, I honestly don't measure any ingredients. ENJOY
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12. Onion Dip- Cynthia Tarvin Ergle
2 c sour cream
1 envelope onion soup mix
Combine, refrigerate overnight and serve with chips or veggies!!
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13. Taco dip- Elizabeth Ergle Rinder
1can of refried beans
1 16oz sour cream
1jar of favorite salsa (i like pace-mild or medium)
2cups shed ched cheese
Layer in this order. Chill and Serve with tortilla chips.
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14. Blt dip - Elizabeth Ergle Rinder
1cup mayo
1cup sourcream
1 bag of real bacon bits
2 small tomatoes diced
Mix all ingredients. Serve with cornchips,ritz chips or baked bread. Yummy!
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15. Salmon Spread - Kara Carter
• 1 package (8-oz.) reduced-fat cream cheese
• 2 cans (6 1/2-oz.) water-packed salmon (drained)
• 2 green onions, finely chopped
• 1/8 cup parsley, sliced
• Juice from 1/2 of a fresh lemon
• 1/4 cup toasted, crushed pecans (optional)
• Salt & Pepper to taste
Directions:
Soften cream cheese at room temperature. In medium bowl, mix cream cheese with drained salmon. Gently stir in green onions. Chill several hours before serving to allow flavors to blend. Also, try substituting tuna instead of salmon. For sandwiches: Use this mixture "as is" for a great sandwich spread.
For use as a party mold: Mold mixture into a ball shape and chill several additional hours until firm. Press crushed pecans onto sides and top of cheese ball just before serving with crackers.
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16. Sausage Dip - TJ Hutcherson
1 roll sausage-I like Jimmy Dean Hot
1 can cream of mushroom soup
1 lb Velveeta (shreds are easiest)
Brown sausage and drain. Add soup and Velveeta and warm over low heat until cheese is melted. Serve warm with tortilla chips.
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17. White Pizza Dip - Cindy Rodgers
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 (16 oz.) Sour Cream
1 cup (8 oz.) ricotta cheese
1 cup shredded mozzarella cheese (4 oz.)
1/4 cup (1 oz.) chopped pepperoni
1 loaf Italian or French bread, sliced
Preheat oven to 350 degrees. In shallow 1 quart casserole dish, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
Bake uncovered 30 min. or until heated through, serve with bread.
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18. 7 Layer Ranch Dip- Cindy Rodgers
1 envelope Lipton Recipe Secrets Ranch Soup Mix
1 (16 oz.) sour cream
1 cup shredded lettuce
1 medium tomato, chopped (about 1 cup)
1 (2.25 oz.) can sliced pitted ripe olives, drained
1/4 cup chopped red onion
1 (4.5 oz.) can chopped green chilies, drained
1 cup shredded cheddar cheese (about 4 oz.)
In 2-quart shallow dish, combine soup mix and sour cream. Evenly layer remaining ingredients, ending with cheese. Chill and serve with tortilla chips.
(I leave out the onions since I don't like them raw)
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19. Black Bean & Corn Dip -Kara Carter
½ Cup EVOO
¾ Cup Vinegar
1 Cup Sugar
1 can Black Beans (Drained)
1 can Shoe Peg Corn
Bell Pepper (Chopped)
Tsp. Garlic
Feta Cheese
Mix all ingredients except Feta Cheese. Needs to be refrigerated overnight to marinate ingredients.
Add feta cheese prior to serving.
Can be used with tortilla chips as a dip or individually.
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20. BAKED REUBEN DIP - Kelly Little Olson
Ingredients
• 1/2 cup thousand island dressing
• 1/2 cup mayonnaise
• 1 (8 ounce) can sauerkraut, drained
• 8 ounces shredded swiss cheese
• 6 ounces thinly sliced deli corned beef, chopped
Wheat crackers
Directions:
Prep Time: 15 mins
Total Time: 35 mins
1. Preheat oven to 350 degrees.
2. Combine all ingredients in baking dish.
3. Bake 15 to 20 minutes until bubbly. Serve with wheat crackers
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21.Pumpkin Dip-Angela Farr
16 oz Cool Whip
1 can pumpkin
1/2 cup powdered sugar
8 oz cream cheese
1 tbsp cinnamon
1 tsp pumpkin pie spice
Whip all ingredients together. (doesn't do as well if you just stir ingredients...needs to be whipped with a mixer to have a fluffy consistency). Serve with ginger snaps
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22. Spinach Dip -Angela Farr
16 oz Breakstones Sour Cream (tried other brands....not as good)
3/4 cup Mayo
1 packet Lipton's Vegetable Soup Mix (also better if this brand)
1 package of frozen chopped spinach
Mix sour cream, mayo and vegetable soup mix. Refrigerate for a few hours (but better if in fridge overnight). Add spinach before serving and be sure all liquid from spinach is squeezed out. Serve with tostitos scoops.
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23. Spinach Dip- Chanelle Midyette Tallmage
1 16oz container sour cream
1 cup mayo
1 packet Knorr Spinach mix
Combine all ingredients together. Use cut French bread, chips, or veggies for dipping. Refrigerate leftovers.
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24. Layered Taco Dip - Theresa Bessette
• ½ package taco seasoning mix
• ½ cup sour cream
• 1 can jalapeno bean dip
• Green onions
• Chopped tomato
• Black olives
• Cheddar cheese, shredded
Spread the bean dip on a plate. Mix the seasoning with the sour cream and spread over the bean dip. Layer vegetables and top with cheddar cheese. Serve with tortilla chips and salsa if desired.
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25. Vidalia Onion Dip -Jennifer Jones Wall
This is so easy and always a hit!
* 1 cup chopped onions
* 1 cup mayo (don't use Dukes or Miracle Whip)
* 1 cup shredded cheddar cheese
Mix all of the ingredients together and place in a dish that will allow it to be in a thin layer. Bake at 350 degrees for 30 minutes. When you take it out of the oven, you may need to blot some of the grease off the top with paper towels. Some mayos are greasier than others. Serve with crackers.
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26. Hamburger Dip –Gennie Cook Raborn
1 pd hamburger meat
1 pd velveeta chz
2 cans rotel (original)
garlic salt
Worcestershire sauce
brown hamburger meat with garlic salt and Worcestershire sauce. Enough just to flavor. when meat is done add chz and rotel. cook on low until chz is melted. Serve with Tostitos scoops.
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27. Quick cheese dip: -Terri English
In a crockpot:
1 lb ground cooked hamburger
1 jar salsa
1 block velveeta
Cook til melted and serve with tortilla chips
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28. 5 layer taco dip (Paula Deen) -Elizabeth Ergle Rinder
1 tablespoon olive oil
1 1/2 cups crushed tortilla chips
1 pound ground beef
1 packet taco
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)
Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.
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29. BLT Dip-Melanie Kitchings Pniewski
2 packs real bacon pieces
1 bag of shredded lettuce
3-4 tomatoes (diced)
1 8oz. sour cream
1/3 pack dry ranch dip mix
2 Tbsp Mayo
Tortilla or Pita Chips
Salt and Pepper
Mix ranch dip, sour cream, and mayo and spread in the bottom of a 9x13. Layer with lettuce, tomatoes, and then bacon on top. Add salt and pepper to taste! Serve with tortilla chips or pita chips!
Always a hit wherever I take it and somewhat healthier than some dips!
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30. Chili Dip McKenna Hydrick
Spread 2 8 oz packages or cream cheese at the bottom of a 9 x 13 pan. Put two cans of drained chili beans on top (I do one mild and one hot can). Top with 2 cups of cheddar cheese. Bake at 350 degrees until bubbly.
Serve with LIME CHIPS! (Any chips will do, but this is AMAZING with lime chips!) Perfect for gamedays
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31.Cheese Dip- Louise Mcmahan
1 lb.velveta c heese cut into 1 in.cubes
1 15oz can Armour chili ---no beans
1/2 (10 OZ) can Old Elpaso Tomatoes and green chilies
Mix all together in microwave safe dish and cook on high at one minute intervals stirring between untill cheese is melted.Serve hot with tortilla chips.
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32. Beer Cheese Dip-Samantha James Workman
2 pks 8 oz cream cheese
2 cups shredded cheddar cheese
1 pkg Original Dry Ranch Dressing Mix
3/4 cup Beer
Leave cream cheese and cheddar cheese out of frig. for several hours until really soft and let beer warm tor room temperature at the same time. Put all ingredients in a bowl and mix with a mixer until smooth. Refrigerate until ready to serve
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33. Rueben dip ( you could also put it on sliced rye bread fo sandwiches) -
Samantha James Workman
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers
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34.Nacho Dip-Karen Bell Poston
8 oz. cream cheese
8 oz. sour cream
1-10 1/2 oz. jalepeno bean dip
1 pkg. chili seasoning mix
2 tsp. parsley
1/4 cup taco sauce
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded monterey jack cheese
(can add 5 drops of hot sauce)
Beat cream cheese and sour cream until smooth. Stir in bean dip, chili seasoning mix, hot sauce, parsley, taco sauce, 3/4 cup monterey jack, and 3/4 cup of cheddar cheese. Spoon mixture into baking dish. Top with remaining cheeses. Bake at 325 for 15 -20 min. Serve hot with tortilla chips.
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35.Jalapeno Popper Dip-
Lindsay Mitchell McCraw
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
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36.Hot Onion Dip -Tiffany Moseley Holley
3 8oz pkg cream cheese
1 onion finely chopped
2 cups grated parmesan cheese
1/2 cup mayonnaise
Mix all together and put in a shallow dish. Bake for 30 min at 400 degrees. Serve with crackers. Great appetizer!!!
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37.Guacamole Dip-April Mitchell
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
38.Fluffy Apple Dip-April Mitchell
1 package (8 ounces) of cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin spice
1 jar (7 ounces) marshmallow creme
Beat cream cheese, peanut butter and pie spice until well blended; fold in marshmallow creme. Serve with apple wedges.
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39. Cheesy Bean Dip - Erin Beck
1 1/2 C shredded Mexican blend cheese
1 1/2 C shredded cheddar cheese
1 can (16 oz) refried beans
1 can (10 oz) Rotel
8 oz pkg cream cheese softened
1/2 C sour cream
1 tbsp taco seasoning
In bowl, combine cheeses. Set aside 1 cup for topping. Add beans, Rotel, cream cheese, sour cream, and taco seasoning to remaining cheese mix and stir well. Coat 2 qt baking dish with nonstick spray then pour in dip. Top with reserved cheese. Bake uncovered at 350* for 20-25 mins or until bubble around the edges. Serve warm with tortilla chips.
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40. Redina's Jalapeno Dip -Redina Nettles
1 lb Velveeta Cheese
1 pt mayo
3 chopped jalapeno peppers
1 grated large onion
2 tbs lemon juice
dash Worcestershire sauce
Soften cheese and mix with mayo. Blend thoroughly.
Add peppers, onions, lemon juice and worcestershire sauce. Sit in fridge for at least 2 hours.
Serve with Frito Scoops ;o)
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41. Hot Chicken Dip -Melissa Stripling
2 or 3 boneless, skinless chicken breasts
3/4 cup franks red hot sauce
2 things of cream cheese softened
1/2 cup shredded cheddar cheese
1 cup ranch dressing
Boil and shred chicken. Mix chicken with cream cheese, hot sauce, cheese, and ranch. Bake for 30 min at 350. Can garnish w/ sour cream if desired
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42. Cajun Mexican Chili Dip -Elizabeth Ergle Rinder
1 bag Frito's
1-1/2 pkg of burrito seasoning
1 small can green chili peppers
1 can no bean chili
1 onion, chopped
1 jar salsa (12-16oz)
1 lb block Velveeta cheese, cut into chunks
2 cups shredded Cheddar
2t Tabasco sauce
Cook onion in frying pan with a little bit of butter, until its tender/translucent. Mix all other ingredients. Can mix and melt in microwave or add to crockpot on low to heated through, and cheese melted. Serve with Frito’s
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43. Very Easy and Cheesy Crab Dip- Robin Marie Bledsoe
1 Package of crab meat
1 16oz can of Sour Cream
1 Package of Hidden Valley Dill Seasoning
1/4 chopped Green Bell Pepper
1 bundle of Green Onions
1 Block of Cream Cheese
Mix Everything all together and chill for at least one hour and ENJOY
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44.Sausage- cream cheese dip-Angela Martinez
1 pkg of Jimmy Dean Breakfast Sausage (Which ever flavor you prefer)
1 can of Rotel (Which ever spice level you choose)
1 pkg of Cream Cheese
Brown the sausage first. Then combine all ingredients in a crockpot and put on low. Once cheese melts, stir up and enjoy with tortilla chips or whatever you like!
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45.Different Pumpkin Dip-Billie Jo Brown
3 (8 oz.) pkg. cream cheese
1 (16 oz.) can pumpkin
2 ½ C. powdered sugar
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
Soften the cream cheese. Add all other ingredients and blend well.
Enjoy on vanilla wafers, ginger snaps, graham crackers, or the crackers of your choice.
Refrigerate leftovers.
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46. Hot Chicken and Sausage Dip-Judy Ann Moates Zweig
16 ounces cream cheese,softened
3 scallions,chopped fine
1 pound sausage,browned and crumbled ( I use Jimmy Deans )
1 cup chicken,cooked and cubed ( I use 3 chicken breast )
1 cup sour cream
1 tablespoon worcestershire
1. mix all ingredients well.
2. cover and bake at 325 for 30 minutes or until hot all the way through.
3. serve in a chafing dish with crackers. -------------------------------
47.Sausage & Cream Cheese Dip-April Mitchell
1 package Jimmy Dean ground sausage (I like the Maple but you can use regular, spicy or Maple)
2 packages of cream cheese, melted
1 can rotel (with juice)
Cook sausage until done, drain. Melt cream cheese in microwave. Mix sausage, cream cheese and rotel. I serve with Ranch Dorito's :)
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50.Southern Caviar-Angela Farr
1 can black beans
1 can shoepeg corn
1 can black eyed peas
1 can Rotel chili tomatoes
6 spring onions
3 roma tomatoes
1 green pepper
Zesty Italian dressing
Drain all canned items. Mix all ingredients with italian dressing and let sit overnight. Serve with tostitos scoops.
*I honestly thought this was the strangest thing I had ever seen at first, but once I tasted it I almost ate all if it!!!
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51. Crannberry Fruit Dip-Billie Jo Brown
2- 8 oz. cream cheese - softened
1/4 C powdered sugar
1C pecans - chopped
5 oz. can crushed pineapple - well drained
11 oz. can mandarin oranges - drained
6 oz. bag dried crannberries
Mix all ingredients together and serve with Ritz crackers.
Love this!!! So good!
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52. Hot Ham & cheese dip w apples-Elizabeth Ergle Rinder
1 pkg.(8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
4 slices OSCAR MAYER Honey Ham, finely chopped
1 cup chopped apples
1 Tbsp.chopped fresh chives
WHEAT THINS (Sweet Cinnamon Snacks)
Heat oven to 350ºF. Mix cream cheese, 1/2 cup Cheddar and ham; spread onto bottom of 8-inch pie plate sprayed with cooking spray. Bake 15 min. Top with apples and remaining Cheddar; bake 5 min. or until Cheddar is melted. Sprinkle with chives. Serve warm.
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53. Cranberry Pecan Log Dip-Elizabeth Ergle Rinder
8 oz Cream Cheese
1/4 cupchopped dried cranberries
1 Tbsp. orange zest
1/2 cupcoarsely chopped Pecans, toasted TRISCUIT Rosemary & Olive Oil Crackers
Mix 1st 3 ingredients well. Add pecans to top. Cover Bowl with plastic and Let refrigerate,at least 30mins. Serve with crackers.
* really suppose to be made into a cheese log but i like to make as a regular dip.. Taste the same way. If you make into a log just roll it in pecans after roll is formed!
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54. Taco Dip - Barbara Wolfrom Daily
4-8oz Cream Cheese
Jar of Salsa
Chopped Lettuce
Chopped Tomatoes
Taco Shed Cheese
Take softened cream cream cheese and mix with salsa to a consistency not too runny. Place in bottom of 13x9 dish.Then top with chopped lettuce, tomatoes and cheese. Put back in fridge to firm up and serve with tortilla chips.
**Can also add refried beans, olives or anything else you like to put in your tacos!
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55. Butterfinger Cheesecake Dip-Elizabeth Ergle Rinder
2 (8 ounce) packages cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
2 cups crushed Butterfinger candy bars
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Add in 1 cup of crushed Butterfinger. Refrigerate in a bowl for 3 hours before serving. Top with other cup of crushed Butterfinger and serve with Graham crackers of Nilla Wafers…or anything else of choice
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56. Reese's Cream Cheese Dip
16 ounces cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped peanuts
1/2 cup peanut butter chips chips
1/2 cup chopped peanut butter reese cups
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in peanut butter chips. Fold in candy. Refrigerate in a bowl for 3 hours before serving. Serve with Chocolate Graham Crackers or anything else you choose.
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58. Taco Dip -Ashton Sharpe Swearingen
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1/4 c. packed brown sugar
1-container Philadelphia Cooking Cream Cheese (calls for original Flavor --sure most any flavor would work)
63.Charleston Cheese DIp:-Jessica Cantrell
64. The shrimp butter: -Renee Ault Deihl
---------------------1- 8 oz cream cheese
1- can chili (with out or without beans)
Shredded Cheese
Spread cream cheese to cover bottom of serving dish (any style will work, I use a glass 8 x 8). Pour can of chili and spread over cream cheese. Cover with as much cheese as you like. Microwave til cheese is melted. Serve with tortilla chips. This is an easy recipe and usually gets eaten pretty quickly!
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2.Spinach Dip-Erica Rains Johnson
1- 8 oz. cream cheese, cut in cubes
1 lb velveeta cheese, cut in cubes
1- 10 oz. chopped spinach, thawed and drained
1- can of rotel tomatoes
Add ingredients to crock pot and cook on low until melted. Stirring often! Serve w/ tortilla chips or fritos scoops!
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3. Buffalo Chicken Dip-Erica Rains Johnson
2- 8 oz. Cream Cheese
8 oz. of your favorite hot sauce
2- cups of chicken, cooked
1-cup of shredded cheese (I always use sharp and more than 1 cup! :) )
Combine cream cheese and hot sauce. Heat in microwave until cream cheese is melted. Stir. Add chicken and cheese. Mix together. Put into baking dish. Top w/ more cheese. Bake at 350 for 30 minutes.
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4. Chili-Cheese Mexican Dip-Samantha James Workman
1 lb. ground beef
1 can chili, without beans
1 lb. mild Mexican Velveeta cheese, cubed
Brown ground beef and drain. Combine beef, chili and Velveeta cheese in slow cooker.
Cover and cook on LOW 1 to 1 1/2 hours or until cheese is melted. Stir occasionally to blend ingredients.
Serve warm with tortilla chips
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5. Pizza Dip-Samantha James Workman
-1 package cream cheese, softened (8oz)
-1 jar (14oz) pizza sauce
-2 cups mozzarella cheese, shredded
... -1 package pepperoni
-corn chips
Press cream cheese in bottom of 9-inch dish. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes.
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6. -Spinach Dip- Lisa Mosley-Brantley
This isnt a dinner recipe but a dip I make quite often. It's the easiest I've come across, yet, and it's good hot (the way we eat it) or cold.
1 (16 oz.) carton sour cream
1 (1 oz.) env. Hidden Valley Ranch party dip mix
1 (14 oz.) can artichoke hearts, rinsed, drained and chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (2 oz.) jar diced pimentos, rinsed and drained
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Be sure to squeeze all of the excess liquid from the spinach and chop the artichoke into small pieces.
To serve warm, bake in 400 degree oven for 15-20 minutes. Cover with foil if browning too quickly. If it's for a party setting where people will be snacking over a period of time, I use a small crock on low setting.
To serve chilled, tightly cover and place in fridge over night.
Yummy with chips or lightly toasted garlic bread!
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7. Here's a super easy (and cheap) Mexican dip- Jarrett Willis
2 cans of Fritos Brand Bean Dip (the small cans, 3-1/8 oz)
6 slices of White American singles (Kraft or store brand)
3 heaping tablespoons of your favorite salsa
Put the bean dip in a bowl and microwave it for 25 seconds, remove, place a singles cheese slice on top and return to the microwave for another 15 seconds. Remove it, stir (being sure to mix the cheese in well), and put back in for another 15 seconds. Repeat this each time for each slice of cheese. Finally, mix in the salsa, and top it with sour cream and/or guacamole if you'd like. It's simple, delicious, and great for a last-minute snack!
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8. Cheddar Ranch Dip - Elizabeth Ergle Rinder
1 (16 ounce) container sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1/2-1 bag of real bacon bits
1 cup shredded Cheddar cheese ( I usually add at least another 1/2 cup)
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving. Serve with Ritz Chips (the baked original).
So simple and very yummy!
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9. Pina Colada Fruit Dip- Cynthia Ergle
8 oz can crushed pineapple, undrained
1/2 c dairy sour cream
3/4 c milk
1 (3 1/2 oz) pkg instant coconut pudding and pie filling mix
Combine all ingredients, refrigerate overnight, serve with fresh fruit
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10. Apple Dip - Elizabeth Ergle Rinder
1/2 cup sugar
1/2 cup brown sugar
8oz bag of toffee chips
1 8oz softened cream cheese
1 tsp vanilla
Mix all ingredients and serve with red/green apples.
Delish and very addictive :)
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11. Hot Taco Dip- Sarah Martin Calvert
You will need:
1 lb hamburger
1 pk taco seasoning
1 can of refried beans
8 oz sour cream
1 cup monteray jack cheese - grated
1 cup cheddar cheese - grated
black olives
diced green chilies (I use canned)
Brown hamburger meat, drain, add taco seasonng & prepare according to package directions, when that is cooked, add a can of refried beans & mix well. Place mixture in greased glass baking dish, add a layer of sour cream, then add a layer of monteray jack cheese & cheddar. Top with black olives & green chilies. Bake at 350 until Bubbly :) Serve with tortilla chips! Can be doubled & most times, I honestly don't measure any ingredients. ENJOY
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12. Onion Dip- Cynthia Tarvin Ergle
2 c sour cream
1 envelope onion soup mix
Combine, refrigerate overnight and serve with chips or veggies!!
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13. Taco dip- Elizabeth Ergle Rinder
1can of refried beans
1 16oz sour cream
1jar of favorite salsa (i like pace-mild or medium)
2cups shed ched cheese
Layer in this order. Chill and Serve with tortilla chips.
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14. Blt dip - Elizabeth Ergle Rinder
1cup mayo
1cup sourcream
1 bag of real bacon bits
2 small tomatoes diced
Mix all ingredients. Serve with cornchips,ritz chips or baked bread. Yummy!
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15. Salmon Spread - Kara Carter
• 1 package (8-oz.) reduced-fat cream cheese
• 2 cans (6 1/2-oz.) water-packed salmon (drained)
• 2 green onions, finely chopped
• 1/8 cup parsley, sliced
• Juice from 1/2 of a fresh lemon
• 1/4 cup toasted, crushed pecans (optional)
• Salt & Pepper to taste
Directions:
Soften cream cheese at room temperature. In medium bowl, mix cream cheese with drained salmon. Gently stir in green onions. Chill several hours before serving to allow flavors to blend. Also, try substituting tuna instead of salmon. For sandwiches: Use this mixture "as is" for a great sandwich spread.
For use as a party mold: Mold mixture into a ball shape and chill several additional hours until firm. Press crushed pecans onto sides and top of cheese ball just before serving with crackers.
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16. Sausage Dip - TJ Hutcherson
1 roll sausage-I like Jimmy Dean Hot
1 can cream of mushroom soup
1 lb Velveeta (shreds are easiest)
Brown sausage and drain. Add soup and Velveeta and warm over low heat until cheese is melted. Serve warm with tortilla chips.
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17. White Pizza Dip - Cindy Rodgers
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 (16 oz.) Sour Cream
1 cup (8 oz.) ricotta cheese
1 cup shredded mozzarella cheese (4 oz.)
1/4 cup (1 oz.) chopped pepperoni
1 loaf Italian or French bread, sliced
Preheat oven to 350 degrees. In shallow 1 quart casserole dish, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
Bake uncovered 30 min. or until heated through, serve with bread.
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18. 7 Layer Ranch Dip- Cindy Rodgers
1 envelope Lipton Recipe Secrets Ranch Soup Mix
1 (16 oz.) sour cream
1 cup shredded lettuce
1 medium tomato, chopped (about 1 cup)
1 (2.25 oz.) can sliced pitted ripe olives, drained
1/4 cup chopped red onion
1 (4.5 oz.) can chopped green chilies, drained
1 cup shredded cheddar cheese (about 4 oz.)
In 2-quart shallow dish, combine soup mix and sour cream. Evenly layer remaining ingredients, ending with cheese. Chill and serve with tortilla chips.
(I leave out the onions since I don't like them raw)
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19. Black Bean & Corn Dip -Kara Carter
½ Cup EVOO
¾ Cup Vinegar
1 Cup Sugar
1 can Black Beans (Drained)
1 can Shoe Peg Corn
Bell Pepper (Chopped)
Tsp. Garlic
Feta Cheese
Mix all ingredients except Feta Cheese. Needs to be refrigerated overnight to marinate ingredients.
Add feta cheese prior to serving.
Can be used with tortilla chips as a dip or individually.
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20. BAKED REUBEN DIP - Kelly Little Olson
Ingredients
• 1/2 cup thousand island dressing
• 1/2 cup mayonnaise
• 1 (8 ounce) can sauerkraut, drained
• 8 ounces shredded swiss cheese
• 6 ounces thinly sliced deli corned beef, chopped
Wheat crackers
Directions:
Prep Time: 15 mins
Total Time: 35 mins
1. Preheat oven to 350 degrees.
2. Combine all ingredients in baking dish.
3. Bake 15 to 20 minutes until bubbly. Serve with wheat crackers
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21.Pumpkin Dip-Angela Farr
16 oz Cool Whip
1 can pumpkin
1/2 cup powdered sugar
8 oz cream cheese
1 tbsp cinnamon
1 tsp pumpkin pie spice
Whip all ingredients together. (doesn't do as well if you just stir ingredients...needs to be whipped with a mixer to have a fluffy consistency). Serve with ginger snaps
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22. Spinach Dip -Angela Farr
16 oz Breakstones Sour Cream (tried other brands....not as good)
3/4 cup Mayo
1 packet Lipton's Vegetable Soup Mix (also better if this brand)
1 package of frozen chopped spinach
Mix sour cream, mayo and vegetable soup mix. Refrigerate for a few hours (but better if in fridge overnight). Add spinach before serving and be sure all liquid from spinach is squeezed out. Serve with tostitos scoops.
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23. Spinach Dip- Chanelle Midyette Tallmage
1 16oz container sour cream
1 cup mayo
1 packet Knorr Spinach mix
Combine all ingredients together. Use cut French bread, chips, or veggies for dipping. Refrigerate leftovers.
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24. Layered Taco Dip - Theresa Bessette
• ½ package taco seasoning mix
• ½ cup sour cream
• 1 can jalapeno bean dip
• Green onions
• Chopped tomato
• Black olives
• Cheddar cheese, shredded
Spread the bean dip on a plate. Mix the seasoning with the sour cream and spread over the bean dip. Layer vegetables and top with cheddar cheese. Serve with tortilla chips and salsa if desired.
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25. Vidalia Onion Dip -Jennifer Jones Wall
This is so easy and always a hit!
* 1 cup chopped onions
* 1 cup mayo (don't use Dukes or Miracle Whip)
* 1 cup shredded cheddar cheese
Mix all of the ingredients together and place in a dish that will allow it to be in a thin layer. Bake at 350 degrees for 30 minutes. When you take it out of the oven, you may need to blot some of the grease off the top with paper towels. Some mayos are greasier than others. Serve with crackers.
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26. Hamburger Dip –Gennie Cook Raborn
1 pd hamburger meat
1 pd velveeta chz
2 cans rotel (original)
garlic salt
Worcestershire sauce
brown hamburger meat with garlic salt and Worcestershire sauce. Enough just to flavor. when meat is done add chz and rotel. cook on low until chz is melted. Serve with Tostitos scoops.
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27. Quick cheese dip: -Terri English
In a crockpot:
1 lb ground cooked hamburger
1 jar salsa
1 block velveeta
Cook til melted and serve with tortilla chips
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28. 5 layer taco dip (Paula Deen) -Elizabeth Ergle Rinder
1 tablespoon olive oil
1 1/2 cups crushed tortilla chips
1 pound ground beef
1 packet taco
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)
Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.
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29. BLT Dip-Melanie Kitchings Pniewski
2 packs real bacon pieces
1 bag of shredded lettuce
3-4 tomatoes (diced)
1 8oz. sour cream
1/3 pack dry ranch dip mix
2 Tbsp Mayo
Tortilla or Pita Chips
Salt and Pepper
Mix ranch dip, sour cream, and mayo and spread in the bottom of a 9x13. Layer with lettuce, tomatoes, and then bacon on top. Add salt and pepper to taste! Serve with tortilla chips or pita chips!
Always a hit wherever I take it and somewhat healthier than some dips!
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30. Chili Dip McKenna Hydrick
Spread 2 8 oz packages or cream cheese at the bottom of a 9 x 13 pan. Put two cans of drained chili beans on top (I do one mild and one hot can). Top with 2 cups of cheddar cheese. Bake at 350 degrees until bubbly.
Serve with LIME CHIPS! (Any chips will do, but this is AMAZING with lime chips!) Perfect for gamedays
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31.Cheese Dip- Louise Mcmahan
1 lb.velveta c heese cut into 1 in.cubes
1 15oz can Armour chili ---no beans
1/2 (10 OZ) can Old Elpaso Tomatoes and green chilies
Mix all together in microwave safe dish and cook on high at one minute intervals stirring between untill cheese is melted.Serve hot with tortilla chips.
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32. Beer Cheese Dip-Samantha James Workman
2 pks 8 oz cream cheese
2 cups shredded cheddar cheese
1 pkg Original Dry Ranch Dressing Mix
3/4 cup Beer
Leave cream cheese and cheddar cheese out of frig. for several hours until really soft and let beer warm tor room temperature at the same time. Put all ingredients in a bowl and mix with a mixer until smooth. Refrigerate until ready to serve
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33. Rueben dip ( you could also put it on sliced rye bread fo sandwiches) -
Samantha James Workman
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers
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34.Nacho Dip-Karen Bell Poston
8 oz. cream cheese
8 oz. sour cream
1-10 1/2 oz. jalepeno bean dip
1 pkg. chili seasoning mix
2 tsp. parsley
1/4 cup taco sauce
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded monterey jack cheese
(can add 5 drops of hot sauce)
Beat cream cheese and sour cream until smooth. Stir in bean dip, chili seasoning mix, hot sauce, parsley, taco sauce, 3/4 cup monterey jack, and 3/4 cup of cheddar cheese. Spoon mixture into baking dish. Top with remaining cheeses. Bake at 325 for 15 -20 min. Serve hot with tortilla chips.
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35.Jalapeno Popper Dip-
Lindsay Mitchell McCraw
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
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36.Hot Onion Dip -Tiffany Moseley Holley
3 8oz pkg cream cheese
1 onion finely chopped
2 cups grated parmesan cheese
1/2 cup mayonnaise
Mix all together and put in a shallow dish. Bake for 30 min at 400 degrees. Serve with crackers. Great appetizer!!!
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37.Guacamole Dip-April Mitchell
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
38.Fluffy Apple Dip-April Mitchell
1 package (8 ounces) of cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin spice
1 jar (7 ounces) marshmallow creme
Beat cream cheese, peanut butter and pie spice until well blended; fold in marshmallow creme. Serve with apple wedges.
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39. Cheesy Bean Dip - Erin Beck
1 1/2 C shredded Mexican blend cheese
1 1/2 C shredded cheddar cheese
1 can (16 oz) refried beans
1 can (10 oz) Rotel
8 oz pkg cream cheese softened
1/2 C sour cream
1 tbsp taco seasoning
In bowl, combine cheeses. Set aside 1 cup for topping. Add beans, Rotel, cream cheese, sour cream, and taco seasoning to remaining cheese mix and stir well. Coat 2 qt baking dish with nonstick spray then pour in dip. Top with reserved cheese. Bake uncovered at 350* for 20-25 mins or until bubble around the edges. Serve warm with tortilla chips.
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40. Redina's Jalapeno Dip -Redina Nettles
1 lb Velveeta Cheese
1 pt mayo
3 chopped jalapeno peppers
1 grated large onion
2 tbs lemon juice
dash Worcestershire sauce
Soften cheese and mix with mayo. Blend thoroughly.
Add peppers, onions, lemon juice and worcestershire sauce. Sit in fridge for at least 2 hours.
Serve with Frito Scoops ;o)
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41. Hot Chicken Dip -Melissa Stripling
2 or 3 boneless, skinless chicken breasts
3/4 cup franks red hot sauce
2 things of cream cheese softened
1/2 cup shredded cheddar cheese
1 cup ranch dressing
Boil and shred chicken. Mix chicken with cream cheese, hot sauce, cheese, and ranch. Bake for 30 min at 350. Can garnish w/ sour cream if desired
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42. Cajun Mexican Chili Dip -Elizabeth Ergle Rinder
1 bag Frito's
1-1/2 pkg of burrito seasoning
1 small can green chili peppers
1 can no bean chili
1 onion, chopped
1 jar salsa (12-16oz)
1 lb block Velveeta cheese, cut into chunks
2 cups shredded Cheddar
2t Tabasco sauce
Cook onion in frying pan with a little bit of butter, until its tender/translucent. Mix all other ingredients. Can mix and melt in microwave or add to crockpot on low to heated through, and cheese melted. Serve with Frito’s
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43. Very Easy and Cheesy Crab Dip- Robin Marie Bledsoe
1 Package of crab meat
1 16oz can of Sour Cream
1 Package of Hidden Valley Dill Seasoning
1/4 chopped Green Bell Pepper
1 bundle of Green Onions
1 Block of Cream Cheese
Mix Everything all together and chill for at least one hour and ENJOY
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44.Sausage- cream cheese dip-Angela Martinez
1 pkg of Jimmy Dean Breakfast Sausage (Which ever flavor you prefer)
1 can of Rotel (Which ever spice level you choose)
1 pkg of Cream Cheese
Brown the sausage first. Then combine all ingredients in a crockpot and put on low. Once cheese melts, stir up and enjoy with tortilla chips or whatever you like!
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45.Different Pumpkin Dip-Billie Jo Brown
3 (8 oz.) pkg. cream cheese
1 (16 oz.) can pumpkin
2 ½ C. powdered sugar
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
Soften the cream cheese. Add all other ingredients and blend well.
Enjoy on vanilla wafers, ginger snaps, graham crackers, or the crackers of your choice.
Refrigerate leftovers.
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46. Hot Chicken and Sausage Dip-Judy Ann Moates Zweig
16 ounces cream cheese,softened
3 scallions,chopped fine
1 pound sausage,browned and crumbled ( I use Jimmy Deans )
1 cup chicken,cooked and cubed ( I use 3 chicken breast )
1 cup sour cream
1 tablespoon worcestershire
1. mix all ingredients well.
2. cover and bake at 325 for 30 minutes or until hot all the way through.
3. serve in a chafing dish with crackers. -------------------------------
47.Sausage & Cream Cheese Dip-April Mitchell
1 package Jimmy Dean ground sausage (I like the Maple but you can use regular, spicy or Maple)
2 packages of cream cheese, melted
1 can rotel (with juice)
Cook sausage until done, drain. Melt cream cheese in microwave. Mix sausage, cream cheese and rotel. I serve with Ranch Dorito's :)
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50.Southern Caviar-Angela Farr
1 can black beans
1 can shoepeg corn
1 can black eyed peas
1 can Rotel chili tomatoes
6 spring onions
3 roma tomatoes
1 green pepper
Zesty Italian dressing
Drain all canned items. Mix all ingredients with italian dressing and let sit overnight. Serve with tostitos scoops.
*I honestly thought this was the strangest thing I had ever seen at first, but once I tasted it I almost ate all if it!!!
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51. Crannberry Fruit Dip-Billie Jo Brown
2- 8 oz. cream cheese - softened
1/4 C powdered sugar
1C pecans - chopped
5 oz. can crushed pineapple - well drained
11 oz. can mandarin oranges - drained
6 oz. bag dried crannberries
Mix all ingredients together and serve with Ritz crackers.
Love this!!! So good!
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52. Hot Ham & cheese dip w apples-Elizabeth Ergle Rinder
1 pkg.(8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
4 slices OSCAR MAYER Honey Ham, finely chopped
1 cup chopped apples
1 Tbsp.chopped fresh chives
WHEAT THINS (Sweet Cinnamon Snacks)
Heat oven to 350ºF. Mix cream cheese, 1/2 cup Cheddar and ham; spread onto bottom of 8-inch pie plate sprayed with cooking spray. Bake 15 min. Top with apples and remaining Cheddar; bake 5 min. or until Cheddar is melted. Sprinkle with chives. Serve warm.
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53. Cranberry Pecan Log Dip-Elizabeth Ergle Rinder
8 oz Cream Cheese
1/4 cupchopped dried cranberries
1 Tbsp. orange zest
1/2 cupcoarsely chopped Pecans, toasted TRISCUIT Rosemary & Olive Oil Crackers
Mix 1st 3 ingredients well. Add pecans to top. Cover Bowl with plastic and Let refrigerate,at least 30mins. Serve with crackers.
* really suppose to be made into a cheese log but i like to make as a regular dip.. Taste the same way. If you make into a log just roll it in pecans after roll is formed!
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54. Taco Dip - Barbara Wolfrom Daily
4-8oz Cream Cheese
Jar of Salsa
Chopped Lettuce
Chopped Tomatoes
Taco Shed Cheese
Take softened cream cream cheese and mix with salsa to a consistency not too runny. Place in bottom of 13x9 dish.Then top with chopped lettuce, tomatoes and cheese. Put back in fridge to firm up and serve with tortilla chips.
**Can also add refried beans, olives or anything else you like to put in your tacos!
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55. Butterfinger Cheesecake Dip-Elizabeth Ergle Rinder
2 (8 ounce) packages cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
2 cups crushed Butterfinger candy bars
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Add in 1 cup of crushed Butterfinger. Refrigerate in a bowl for 3 hours before serving. Top with other cup of crushed Butterfinger and serve with Graham crackers of Nilla Wafers…or anything else of choice
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56. Reese's Cream Cheese Dip
16 ounces cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped peanuts
1/2 cup peanut butter chips chips
1/2 cup chopped peanut butter reese cups
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in peanut butter chips. Fold in candy. Refrigerate in a bowl for 3 hours before serving. Serve with Chocolate Graham Crackers or anything else you choose.
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Directions
Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towels then return sausage to saucepan. Add cut cheese cubes to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. Serve warm with tortilla chips.
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58. Taco Dip -Ashton Sharpe Swearingen
1 bar of cream cheese
1 small container of sour cream
1 package of taco seasoning
Mix All ingredients throughly then spread in the bottom of casserol dish
Top with tomatoes, Lettuce, mexican blend cheese
Serve with Fritos scoops
-------------------------------------- 59. Apple Dip-Nancy Stewart Witt
1/4 c. packed brown sugar
1/4 c. powdered sugar
8oz. softened cream cheese
1 tsp. vanilla
1/4 c. chopped pecans
Chill and serve with apple wedges.
You can also omit the sugars and add a small can of crushed pineapple for great finger sandwiches.
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61.Cream Cheese Dip-Louise Mcmahan
1-container Philadelphia Cooking Cream Cheese (calls for original Flavor --sure most any flavor would work)
1-lg.can black beans,rinsed and drained
1-sm.can whole kernel corn-drained
1/4 -1/2 cup salsa
Spread cooking cream cheese on serving dish,
add layer of beans,a layer of corn and spread salsa on top.
Sprinkle with mexican blend cheese.
Serve at room temp. with tortilla chips or fritos.
-1/2 cup powdered sugar
-1 cup Pillsbury Funfetti Cake Mix
-1 teaspoon vanilla
-1 tablespoon sprinkles
Directions:
1. Melt butter in microwave and set aside to cool.
2. Beat the cream cheese, powdered sugar, and cake mix together for 2 minutes with an electric mixer.
3. Add the vanilla and slowly beat in the cooled butter and beat for another 2 minutes.
4. Stir in the sprinkles.
5. Pour into a serving bowl and refrigerate.
6. Garnish with additional sprinkles, if desired.
Serve with vanilla wafers or your choice of dippers!
*After being refrigerated it gets hard, so let it soften about 15 minutes before serving.
63.Charleston Cheese DIp:-Jessica Cantrell
1/2 cup mayo
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 cup monterrey jack shredded cheese
dash of cayenne pepper
2 green onions, finely chopped (I omitted this)
crushed Ritz crackers (8-10)
cooked and crumbled bacon (5-8 slices)
Mix mayo, cream cheese, shredded cheddar and monterrey jack cheese, cayenne pepper, and onion (if using) together in bowl and place in shallow baking dish. Cover with crushed ritz crackers. Place in preheated oven at 350 degrees for 15 min. Remove and sprinkle with crumbled bacon. Serve immediately with crackers, bagel chips, fritos, or whatever you choose.
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64. The shrimp butter: -Renee Ault Deihl
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
10-12 oz pkg salad shrimp, thawed & rough chopped
2 green onions, minced
1 tspn garlic salt
Blend soft butter and cream cheese, add in garlic & onion, stir in shrimp. Chill & serve with favorite crackers
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67.Easy Restaurant Style Salsa-Jamie conner
Ingredients:
1- 14 oz can diced tomatoes
1- 10 oz can Rotel (The type of RoTel will dictate the attitude of your salsa. ie: medium, hot, chunky, dark & smoky, or just extra lime & cilantro) The “Chili Fixin’s” is excellent!
½ small onion, roughly chopped
1 clove garlic, peeled and smashed
½ jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground cumin
small to medium size handful of cilantro, (washed)
juice of 1 lime
Directions:
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Adjust to taste. Serve with chips or over tacos.
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68. So easy! Dip-Angela roberts
1 chopped bell pepper
1 chopped onion (color of choice)
1 can black beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained)
1 can Rotel (chose heat, drained)
1 can petite diced tomatoes (drained) (or you can use 2 Rotel)
1/2 cup of Zesty Italian dressing
Juice of one lime
Mix and marinade for a few hours (overnight best)
Serve with tortilla chips :)
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69.Just in time for "The Big Game"!!! Don't let the name turn you off, this dip in Great!!
SAUERKRAUT DIP-Jamie conner
15 oz. can sauerkraut, drained (do not use Bavarian, it will ruin the taste)
1 cup Helmann's mayonnaise (not sure that the brand is important, but this is what the original recipe called for)
6oz thin sliced pepperoni
6oz thin sliced hard salami
1 cup sharp Cheddar cheese, grated
1 cup Swiss cheese, grated
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Dice pepperoni & salami. Pat with a paper towel to remove excess oils.
Mix all ingredients together in a large bowl.
Refrigerate for at least 2 hours to blend flavors.
Heat long enough to melt cheese before serving.
(You may want to heat single servings to prevent heating and cooling the dip over & over. OR put the dip in a crock pot on warm or low)
Serve with assorted crackers. (or put on your favorite burger)
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70.Mississippi Sin Dip-Cynthia Tarvin Ergle
