DIPS

CREAMY BACON AND CHEESE DIP

16 ounces sour cream

8 ounces cream cheese, softened

2 cups (8 oz.) shredded Cheddar cheese

1 jar (3 ounces) bacon bits

1 cup chopped green onions

1 envelope onion soup mix

crackers

Assorted fresh vegetables (optional)

Directions

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

 MEXICAN WHITE CHEESE DIP

2 tsps onion powder

2 tsps garlic powder

2 tsps cumin

2 cans chopped green chilies

1 tbs butter or margarine

1/2 cup milk, or as needed

1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately

JALAPEÑO POPPER DIP #1

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly

JALAPENO POPPER DIP #2

1 1/2 # sausage
1 # bacon
3 pkgs cream cheese
6 oz sour cream
8 oz shredded cheddar
12 jalapenos.
1# bacon
Slice up one pound of bacon into 1/4 inch slices. Fry bacon and sausage together over low heat. Place cream cheese in microwave safe large mixing bowl and soften. While the meat is cooking and the cheese is softening, remove stem, core, seeds, and membranes from peppers. After rinsing the peppers to ensure the seeds have been removed, chop the peppers and add to the softened cream cheese. When the meat is cooked drain thoroughly on paper towels. Cut up the other pound of bacon and fry it, and set aside to drain. Add the sausage bacon mixture, sour cream and 4 oz of cheddar to the cream cheese and jalapenos. Mix well and pour into 9x13" pan that has been greased.
Sprinkle remaining cheddar cheese and the drained bacon over the top. Bake in 375° oven 30-45 mins or until cheese on top starts to bubble. Serve with chips, crackers or as a side dish. More jalapenos may be added.

PEANUT DIPPING SAUCE

Makes about 1 1/2 cup:
3/4 cup smooth all-natural, pure peanut butter
2 cloves garlic, finely minced
2 tbsp brown sugar
1 tbsp fish sauce
2 tsp soy sauce
2 tsp sesame oil
1/2 lime, juiced
sriracha or other hot chili sauce, to taste
1 small can (5.6 oz) coconut milk
Heat the coconut milk before adding it to the mix. Garnish with crushed peanuts, parsley, and a few drops of hot sauce.

CHEESY BAKED DIP

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips...

SECRETLY HEALTHY SPINACH DIP!

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.
Lindsey's Spinach Dip Recipe
1 10 oz container of frozen chopped spinach - defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts - dice into small pieces
1 8 oz container of 1percent cottage cheese - blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

THE CHEESE DIP THAT WILL MAKE YOU FAMOUS!

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies
Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!) Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.  Stir until combined. Bake at 350 for 20 minutes or until lightly browned. Serve with Wheat Thins or Frito’s Scoops for dipping

THE GREATEST QUESO THAT EVER LIVED

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

QUESO BLANCO DIP (WHITE CHEESE DIP)

1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin (optional)
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

KIDS PARTY DIP

1 (8 ounce) package cream cheese, softened
½ cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 ½ cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge. Add the M&Ms and chocolate chips.  Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip.

S'MORES DIP!

1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy

CHARLESTON CHEESE DIP

½ C. mayonnaise
8 oz. cream cheese, softened
1 C. grated sharp cheddar cheese
½ C. grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked & crumbled (dice before frying)
Dice and cook bacon; drain well and set aside. Preheat oven to 350°F. In a medium bowl, mix the mayonnaise, all the cheeses, green onions & cayenne pepper. Transfer mixture to a shallow baking dish. Top mixture with cracker crumbs; bake for 15 min., or until heated through. Remove the pan from the oven; top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

LINDSEY’S SPINACH DIP RECIPE

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts – dice into small pieces
1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

HOT BACON SWISS DIP

2 packages cream cheese, softened
1 cup Swiss cheese, shredded
3 green onions, chopped
1/2 sleeve Ritz crackers, crushed
5 pieces bacon, cooked and crumbled
In a mixing bowl, combine cream cheese, Swiss cheese and green onion. Spread mixture in a round Pyrex pie plate. Top with crackers and bacon, then bake at 350 until bubbly. Serve with your favorite chip.

CHICKEN DIP

1 8oz package of cream cheese softened
1/4 cup blue cheese dressing
1/4 cup ranch dressing
1/2 cup blue cheese crumbles
1/2 cup Frank's hot sauce
2 cups shredded chicken breast
Preheat oven to 350. In a casserole dish, mix soft ingredients, and then stir in chicken. Bake 20-25 minutes until bubbling and warmed through

BLT DIP

1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray. Set aside 3/4 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

PEANUT CHILI DIP

1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
In bowl combine all ingredients until blended well. If mixture seems to thick add more water.
Serve with carrots, broccoli, green and red peppers.

GARLIC CLAM DIP

1 - 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2 tsp. salt
1/2 garlic powder
1 tsp. pepper
1 - 7 oz. can minced clams, with juice
Combine all ingredients except clam juice. Mix well. If you want a thinner spread add some clam juice. Serve with crackers or vegetables.

LEXINGTON DIP

1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
1/4 cup paprika
1 pound dark brown sugar
1/4 cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup lemon juice
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month. Heat the vinegar & wooster add the spices and let steep 20 min add sugar & salt stir to dissolve.
Add Ketchup and lemon juice stir to combine.

APPLE DIP

1 pkg. Cream Cheese
1/3 cup Brown Sugar
1 tsp Vanilla
Serve with cut up apples

BLACK BEAN DIP

2 cups cooked drained black beans
4 teaspoons tomato paste
3 tablespoons water
2 cloves garlic, minced
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)
2 green onions, chopped
2 tablespoons mild green chilies, chopped
Process all ingredients except green onions and chilies in a blender or food processor until smooth. Stir in green onions and chilies and place in a serving bowl.

BUFFALO CHICKEN DIP

2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
Shredded cheddar cheese, you decide how much
Frito corn chip, scoops
Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 degrees for 15 minutes. Add cheddar cheese to top. Bake an additional 10 to 15 minutes. Serve hot with Frito scoops.

DUTCH DIP

8 oz Soft Cream Cheese
3 Tbs chopped Onion
3 Tbs chopped Green Pepper
2 Tbs chopped Pimento
Salt & Pepper
1 Egg
3 Tbs cider vinegar
3 Tbs Sugar
Combine in small bowl: Cream cheese, onion, green pepper, pimento, salt and pepper to taste. In saucepan (double boiler) stir: egg, cider vinegar, sugar. Cook over boiling water until egg thickens. Pour into cream cheese mixture and beat with mixer at low speed until blended- do not over beat. Refrigerate at least 3 hours. Serve with raw vegetables

FIESTA 7 LAYER DIP

1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 (16 ounce) can Rosarita Traditional Refried Beans
1 (12 ounce) container refrigerated guacamole
1 (16 ounce) container sour cream
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded Monterey jack and cheddar cheese blend
1 (2 1/4 ounce) can sliced ripe olives, drained
1/4 cup sliced green onion
Tortilla chips (optional)
Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

MEXICAN DIP

1 lb. ground beef
1 tbs chili powder
1 tsp cayenne pepper
1 onion, diced
1 small chili or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
In a sauté pan brown the meat and onion. Add in chili powder, cayenne pepper and jalapeno. In bowl combine meat, cream cheese and cheddar cheese. Place in baking dish and bake for 15 minutes.

OLD FASHIONED CHIP DIP

1 (8oz) package of cream cheese
2 tsp ketchup
2 tsp mustard
6 tsp milk
¾ tsp Worcestershire sauce
1 Tbs salad dressing
Diced Onion
Blend until creamy

RO*TEL FAMOUS QUESO DIP

1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 (16 ounce) package Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Combine undrained tomatoes and cheese in medium saucepan. Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

SPICY MEXICAN DIP

2 lbs. of Ground Beef
2 Onions (chopped)
2 oz. of Jalapeno Peppers plus juice (chopped)
2 oz. Salsa
1/2 lb (8 oz) Cheddar Cheese
1 (12 oz.) jar Cheese Whiz
1 small jar Jalapeno Cheese Whiz
Brown the beef and onion. Melt cheese and add jalapeno cheese and salsa along with juice from peppers. Add ground beef and heat thoroughly. Add the jalapeno peppers to taste.

SPINACH AND BACON DIP

1 cup mayonnaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp garlic powder
1/2 tsp red pepper flakes
Cook the bacon in microwave until very crispy. Let cool and break into tiny pieces. Place spinach in strainer − squeeze to remove all excess water. In medium bowl add all ingredients well. Refrigerate at least 1 hour. Serve with fruit, vegetables, chips or breads.

VEGETABLE DIP

1 cup Sour Cream
1 cup Hellmann’s Mayonnaise
1 tsp Seasoned Salt
1 tsp Parsley Flakes
1 tsp Dill Weed
1 tsp Onion Flakes
Combine all ingredients.

CHICKEN ENCHILADA DIP

This recipe would be GREAT for the Super Bowl ... it feeds a crowd!!  If you would like some really crunchy, strong crackers for such a dip, see my CRISP NUTTY CRACKERS. 
The crackers above are great for snacking on as well.  I butter them and cover them in grated Monterey Jack Cheese. Yummy!
16 oz regular cream cheese, softened (500 g)
14.5 oz can diced tomatoes, (411 g)
(not drained)
2 green onions, chopped (optional)
1 avocado, peeled, pitted and cubed, or use
a melon baller (optional)
1 clove garlic, minced
1 tsp chili powder (5 mL)
1 tsp cumin (5 mL)
1/2  tsp paprika (2 mL)
1/4  tsp oregano (1 mL)
1/4  tsp salt (1 mL)
1/8  tsp onion salt (0.5 mL)
2 cups cooked, diced chicken (500 mL)
2 cups shredded Cheddar cheese, divided (500 mL)
Preheat oven to 375°F (190°C).  In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese.
Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish.  Sprinkle with remaining Cheddar cheese.  Bake 20 minutes, or until cheese is melted and mixture is bubbly.  Serve with sliced cucumbers, sliced jicama or low-carb crackers