Hot Spinach and Artichoke Dip

 10 oz frozen spinach, thawed and drained

2 cans artichokes, quartered

1/2 cu mayo

1/2 cup sour cream

1/2 crup cream cheese

1/2 cup Parmesan cheee

1 Tbsp Worcestershire saucea

1 tsp hot sauce (optional)

Mix together in a bowl.  Put in a casserole dish and bake until hot and creamy in a 350 degree oven for 10-20 minutes.

Recipe:  Nicole Allrecipes

Onion DIp

8 oz sour cream

onion powder

garlic powder

salt and pepper

chives (garnish)

Mix together and set in fridge for 30 minutes.  Top with chives.  Serve.

Recipe:  Nicole Allrecipes

Guacamole

 4-5 avocado, chopped up and smashed

couple pinches of sea salt

splash fresh lime juice 

1 small splash of white vinegar

Combine all ingredients in a bowl. Serve with chips or any Mexican food.

Pineapple Dip

 2 (8 oz) cream cheese, softened

1 (20 oz) can crushed pineapple, drained very well ( push down to get all the juice out)

8 oz shredded sharp cheddar cheese

2 Tbsp powdered sugar

Mix in an electric mixer for 5 minutes to combine and get smooth.  Serve with crackers.

Recipe:  Brenda Gantt

Chipotle Guacamole

 2 ripe Hass avocados

2  tsp lime juice

2 Tbsp cilantro (chopped)

1/4 cup red onion, diced

1/2 jalapeno, diced (optional)

1/4 tsp Kosher salt

Mix together in a bowl. 

Easy Vegetable Dip

 1 cup mayo

1 cup sour cream

1 Tbsp dried parsley

1/2 tsp salt, to taste

1/4 tsp ground black pepper, to taste

1/4 tsp paprika

1/2 tsp garlic powder

1/4 tsp dried onion powder

1 Tbsp frsh dill, finely chopped, (or 1 tsp dried dill)

2 tsp lemon juice

 

1.  In a bowl, whisk together all of the ingredients until creamy.  Refrigerate until ready to use.

2.  Serve with your favorite fresh vegetables.

Shrimp and Crab Seafood Dip

 1/2 cup onion, chopped small

1/2 cup celery, chopped small

1/2 cup green bell pepper, chopped small

1/2-1 cup mayo

1/2- 1 cup Parmesan cheese

1 tsp white pepper

1/4-1/3 cup shrimp, diced small

1/2-1 cup crab, small pieces

1/2 can cream of shrimp soup or cream of mushroom soup

In a skillet saute onions, celery and bell pepper in butter. Set aside.  In a large bowl combine all  ingredients adding the crab in last.  Fold in the crab gently so it doesn't break apart. Spray an oven safe dish and spread the dip.  Top with a little bit more cheese (Parmesan or cheddar)

Bale in a 325 degree oven for 25-30 minutes. 

Recipe:  Paula Dean and her brother Bubba (Chimes from heaven)

Million Dollar Dip for crackers

 1 8oz  softened cream cheese

3/4 cup mayo

1 cup grated sharp chedder cheese

1 cup grated swiss cheese

1/4 cu blue cheese crubles

8 pieces bacon (cut into very small pieces)

slivered almonds toasted ( 5 minutes on low in a dry pan until golden)

3 siced green onions

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp cayanne

Mix together in a bowl.  Cover in fridge for 4 hours until ready to serve.  Serve with crackers

Recipe:  Pioneer Woman

Sausage Queso

 8 oz sausage

1 small or 1/2 large white diced onion

1 14 oz can diced tomatoes

2 to 4 oz canned diced jalapenos

8 oz cream cheese

8 oz pepper jack cheese, grated

1/4 cup milk

1/2 tsp paprika

1/2 tsp cumin

Pico de Gallo for garnish, optional

1.  In a large frying pan, cook sausage and diced onion together until onion is translucent and sausage is totally cooked through and browned.

2.  Over medium to high heat, add remaining ingredients and stir to combine until cream cheese and grated cheese is totally melted through.

3.  Serve hot with tortilla chips. Refrigerate any leftovers

Peanut Butter Fruit Dip

1 cup Greek Yogurt

¼ cup creamy Peanut Butter

1 Tbsp raw honey, or to taste

1 tsp vanilla extract

Add all ingredients to a bowl and whisk until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries).

Use tooth picks to eat this. Store in refrigerator in an airtight container for up to 4 day.

Cream Cheese Fruit Dip

1 tub of whipped cream cheese (8oz)

1 small jar of Jet Puffed Marshmallow cream (7oz)

1. In a large bowl, add both containers of Whipped cream cheese and marshmallow cream in a large bowl. I just use a large serving spoon to empty the containers.
2. Whip until fully combined. I have used a wooden spoon to do this (it will be difficult, but it can be done. Consider it your arm workout for the day), but I have found that it makes a smoother dip when you use an electric hand mixer.
3. Serve with your favorite fruits! (strawberries, pineapple, cantaloupe, watermelon, blackberries, grapes, apple slices, banana slices, clementines)

Note: You can use regular cream cheese, but I like how light and fluffy this version is using the whipped cream cheese. Warning...the marshmallow cream is going to be very sticky. But I promise it will turn out in the end!

Spinach Artichoke Dip with Roasted Garlic

16 oz cream cheese

½ cup mayonnaise

10 oz frozen spinach, thawed, drained, excess liquid squeezed out

1 ½ cups Parmesan or Parmigiana Reggiano cheese

21 oz marinated quartered artichoke hearts, drained and coarsely chopped

2 tsp fresh lemon juice

1 tsp fresh ground black pepper

2 heads of garlic, roasted

1. Preheat oven to 375 degrees
2. Spray a 3 quart baking dish with non-stick spray.
3. In a large bowl, combine cream cheese and mayonnaise. Mix together until will combined.
4. Add spinach, cheese, artichoke hearts, lemon juice, pepper and roasted garlic. Stir until combined.
5. Spoon mixture into prepared baking dish.
6. Bake for 20 to 25 minutes or until golden brown and bubbling.
7. Serve with chips, toasted baguette slices or celery sticks.

Crab Dip

1 lb. artificial crab meat
1/2 cup chopped celery (2 to 3 stalks)
1/2 cup chopped green onions (3 scallions)
salt and pepper
mayo (to the desired consistency)
crackers

Mix all together. Serve with Ritz Crackers or Tollhouse Crackers

Carmel Dip

8 oz. cream cheese
Mrs. Richardson Carmel syrup, 1/2 jar
Heath bars, crushed

Mix all ingredients in a kitchen aid until smooth. Serve with cut up apples.

recipe from Lauren Whiting

Texas Caviar`

3 cans black eyed peas (do not drain)
1 red onion , chopped
4 tomatoes, chopped
2 can green chilis (do not drain)
3 Tbsp. garlic (with juice)
3 avocados, chopped
1/4 - 1/3 bottle Italian Dressing
1 can jalapenos (optional)

Mix together and sit overnight. Serve with scoop tortilla chips. The best dip ever!

* Recipe from Shauna Brady