Mexican Sour Cream Dip

It's almost September.  This means it's time for football.  Which means its time for dips and pizza.  I made this one last year, and took a really terrible photo of it while it was being consumed, but....it was so tasty I decide a terrible photo would just have to do to share this simple recipe...and then go make it again and maybe take a better picture this time!

Mexican Sour Cream Dip 

Mix together:  16 oz sour cream, 1/2 package of dried ranch seasoning (I used one of the spicy packets), 1/2 c. shredded Mexican cheese, and 1/2 c. of your favorite salsa. Keep chilled until serving.   Serve with Fritos or Tortilla chips.

Cherry Chocolate Chip Dip

I put this together last year for a meeting at work and it was the perfect level of sweetness...not too sweet, but the perfect mix of chocolate, cherries and everything that is good. I found the recipe at brucrew.   Sweet dips are always a fun surprise.

Cherry Chocolate Chip Dip

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Ingredients:  8 oz cream cheese (softened), 1/2 c. butter, 2 T cherry juice (from your jar of cherries), 1 c. powdered sugar, 1/2 c. mini chocolate chips, 1 c. pecans (chopped fine), 10 oz jar maraschino cherries (quartered), chocolate crackers for dipping

Instructions:  1.  Beat cream cheese and butter until well mixed.  Add cherry juice.  Gradually add in powdered sugar.  

2.  Mix in chocolate chips, pecans, and cherry pieces (stir gently by hand).  

3.  Chill.  Serve with graham crackers.  

Hot Salsa Dip

I tried out this recipe last year and...yum.  It really is one of the better dish I've tried in a long time.  It originally came from plainchicken and it was super simple to put together.  Easy, tasty, and footbally are all good reasons to for me to try out/keep a recipe

Hot Salsa Dip

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Ingredients:  8 oz cream cheese (softened), 2 t.taco seasoning, 1 3/4 c cheddar cheese (shredded/divided), 8 oz salsa)
Instructions:  Combine cream cheese, 1 c. cheese, and seasoning.  Spread into the bottom of a 1 qt baking dish.  Top with salsa.  Sprinkle the remaining 3/4 c. cheese on top of the salsa.  Bake for 15-20 minutes until the cheese is melted.  Serve hot with corn chips.

Snicker Dip

I was clearing off my phone recently and realized I never posted this.  I threw it together for a holiday party.  I always have good intentions during the holidays for elaborate dishes, but then someone hits fast forward on the calendar and I need fast/easy dishes instead and it's a win when they turn out well.  So, find some more seasonally appropriate pretzels, and this is an easy/delicious dip.  Sweet and salty= marriage made in heaven.

Snicker Dip Recipe

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Ingredients:
2 8 oz pk cream cheese (softened), 1/2 c. brown sugar, 8 oz Cool Whip, 6 Snickers candy bars (chopped into small chunks (or 15 to 20 fun size Snickers)).  Apple slices and/or pretzels for dipping.

*Optional: caramel sauce for drizzling on top.  

Directions:
Use a mixer and beat together cream cheese and brown sugar until smooth. Add in Cool Whip, fold in about 3/4 of the Snickers bar pieces. Refrigerate  a few hour+. Before serving drizzle with caramel and top with remaining Snickers pieces. 

Fruit Dip

I love to make this fruit dip to go along with...well...fruit....or a spoon-a spoon and this dip works too.  It's easy, and a fun summer appetizer/dessert/meal all by yourself as long as nobody knows. If any of those three options are what you are looking for....

Fruit Dip

Mix 32 oz vanilla yogurt, 8 oz cool whip, 3.4 oz box of dry vanilla pudding.  Chill and save for up to 5 days. Serve with strawberries, grapes, or any of your favorite summer fruits.

Coconut Cream Pie Dip

 I tried out this dip last fall as one of many at a family get together.  It taste great, and it was nice to be able to get a small scoop as opposed to committing to a whole slice....it left room for me to pile another piece of pie on my plate with a scoop of this dip on the side.  This can be used as the filling to a coconut cream pie, or you can make it in a bowl and serve it with graham crackers or a shortbread cookies.  I found this via southyourmouth.

Coconut Cream Pie Dip

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Ingredients:  15 oz can cream of coconut (if you can't find this near your baking section, look by the drinks-it's apparently used a lot for mixed drinks), 1/4 c. milk, 5.1 oz box of instant vanilla pudding, 14 oz can sweetened condensed milk, 2 c. sweetened coconut flakes (toasted), 8 oz tub of cool whip, graham crackers or shortbread cookies.
Instructions:  
1.  Stir cream of coconut and milk together.  Add pudding mix and sweetened milk.
2.  Fold in a heaping cup of the toasted coconut and cool whip.  Mix until just combined.
3.  Chill for at least 4 hours.  Garnish with the remaining toasted coconut just before serving.
4.  Serve with graham crackers or shortbread.

The Best Spinach Dip....For Real.

For years people have been bringing spinach dip in bread bowls.  Sometimes I could steal the whole bowl....if people weren't watching, or I was over the whole 'having friends' thing...and sometimes it's just 'eh' and I'd scoop it off my plate and back into the bowl b/c it just didn't live up to the 'last time' someone brought it.  I've looked up the recipe and there area always 19,567 different teas of just a little 'something different' that makes the difference between wanting to scoop more on my plate, or toss my plate in the trash.  My pal, Laine, happens to be the owner of the very best version of this.  The end.  She shared her tips with me....and it turns out....the simpler you go....the better.  Who knew?  So...if you are looking for the very best version of Spinach Dip....I'll eliminate the heart ache of wasting time on anything but the best and sharing this version.  The Right Version.

Spinach Dip

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Ingredients:  24 oz sour cream, 2 T. miracle whip, 2 packages of Hidden Valley Ranch Dip Seasoning, 1 pkg of frozen chopped spinach (thawed and water totally squeezed out), 2 loaves of Hawaiian Bread
Directions:  Mix 24 oz of sour cream, 2 Tablespoons of miracle whip, 2 packages of hidden valley ranch dip seasoning pack (BUT leave out about a Tablespoon...just use it for soup or something later...if you put both full packs in...it gets a little too salty), and 1 package of chopped spinach you buy in the frozen food section.  Thaw the spinach in advance and squeeze out the water.  When you think you have it all out....squeeze it some more.....that puppy can hold some major water.
Buy two loaves of Hawaiian Bread.  Hollow one loaf out and leave the sliced (or torn) pieces around the bowl for dipping.  Tear the second loaf.  You can also serve these with crackers....but....hello, why if you have access to the magic that is Hawaiian Bread?

Crockpot Spinach and Artichoke Dip

I know I liked this recipe b/c I was too busy eating it to get a 'before' photo of it.  I love chips and dips for football fun or 'just because' get togethers with friends...or me, myself, and I.  I was cleaning out my room last year and came across a ton of recipes I had stored away, including a whole book of recipes that came with a crockpot 2 crock pots ago.  I found this super easy recipe you can toss into the crockpot to do the work, and you don't have to be timing it to come out at just the right time, or worrying about how to keep it warm through the third quarter of the football game.  This stores well, and heats up just as well the next day.  Crockpot Spinach Artichoke Dip

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Ingredients:  2 8 oz packages of cream cheese (softened), 3/4 cup half and half, 1 Tablespoon of onion (finely chopped), 1 clove of garlic (minced), 1/2 cup Parmesan cheese (grated), 10 oz bag of frozen cut spinach (thawed and drained well), 13 oz can of quartered artichoke hears (rinsed, drained, and chopped), 2/3 cup Monterey Jack cheese (shredded) chips for serving

Instructions:  Combine the cream cheese and half and half in a bowl until well blended.  Add the remaining ingredients and stir well.  Pour the mix into a crockpot.  Cover and cook on high for 1 1/2 hour or 2 hours until warm.  

Frito Pie Dip

My favorite part about football?  The food you make to eat right before you nap through the game.  I saw this recipe last year at OhBiteIt and I thought....that sounds like my kind of dip.  It includes two of my favorite things.  Fat and calories.
So...if you two are looking for a way to add a few pounds to your hips, or a dip to try out for a football watching party....this did wonders for both of those goals in my life.  The plus side-I should be easy to spot in a football crowd.  ;o)

Frito Pie Dip

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Ingredients: 12 oz of cream cheese (softened), 1/2 cup mayo, 1 T. sour cream, 1 cup of shredded cheddar, 1 can of your favorite chili, 1 pkt of Ranch Dressing Powdered mix, 1/2 c. of crispy and crumbled bacon, 2 T. steak sauce (I skipped this), 1 C. of crushed Fritos (save the remaining chips for dipping)
Instructions:
1.  In a bowl mix the cream cheese, mayo, sour cream, ranch pkt, and cheese.
2.  In a separate bowl mix the chili and steak sauce.
3.  Form a ball out of your cream mix, but create a well in the middle deep enough to hold your chili.
4.  I chilled the cream mix until I was ready to serve, then heated the chili a little and poured it in the middle.
5.  Stud the sides with Fritos and top the whole thing with the crush chips and bacon bits.
*The bacon bits are also optional-it just depends on your taste.  

Strawberry Fruit Dip

I needed a dip for a party a few months back and came across this recipe at cookingclassy.  It doesn't get a lot easier than 2 ingredients you throw together and it makes a fun side dish (or main dish) to a fruit tray.

Strawberry Fruit Dip

Mix together 8 oz strawberry cream cheese (at room temp),  and 7 oz marshmallow fluff.  

Serve with strawberries, pretzels, apple slices, blueberries, or squared pineapples.  

Football Food: Baked Artichoke and Jalapeno Cheese Dip

This is one of those recipes I would have overlooked based on the 'name,' but I tried it when a co-worker brought it to a work event, before I knew what I'd be tasting, and I really did love it!  It was really easy to throw together.  I baked mine up in mini dishes for a football gathering, but the original recipe calls for a pie plate....a community dish is good too, especially if there are other items in your football spread. 
If you need a new hot dip to try out, I highly recommend this guy.  It reheats well too! 
Baked Artichoke and Jalapeno Cheese Spread
Ingredients:  1 pkg (8 oz) cream cheese (softened), 6 oz jar of artichoke hearts (drained and coarsely chopped) 1/2 c. mayonnaise, 1/4 c. finely chopped red bell pepper, 8 pickled jalapeno slices (drained and chopped, if you don't want the heat, you can substitute this with 2 T of chopped green chilies), 1/2 c. grated Parmesan cheese, 1/3 c. panko bread crumbs, water crackers. 
Instructions:
1.  Heat oven to 400 degrees.  Spray a 9 inch pie plate with cooking spray. 
2.  Mix cream cheese, mayo, artichokes, bell pepper, and jalapenos.  Reserve 1 T of cheese, stir in the remaining to your mix. 
3.  Spread cheese evenly in bottom of pie plate.  Sprinkle the top with the bread crumbs and reserved 1 T of cheese. 
4. Bake 20 minutees until golden brown and serve with crackers. 

Spinach Dip

I love love love this dip, and it's so easy, and so delicious.  It's so easy....I won't even wax lyrical about it, I'll just get straight to business so I can get back to eating above mentioned spinach dip. 

Instructions for making Spinach Dip:  Mix 16 oz of sour cream, one packet of ranch dressing seasion mix, a small (thawed and well drained) package of frozen spianch, 1/2 jar of drained/chopped water chestnuts (optional).  Mix well and refridgerate.  Buy a loaf of Hawaiian Bread and hallow out the innards to create a bowl.  Tear up the insides and place around the center for dipping out the spianch dip and eating. 

Individual Dip Bread Bowls

 I saw this idea on picky palate and thought it was genius for football parties.  Nothing is less appetizing than watching 437 other people digging into dips....so why not create some mini bowls with the dip included...one touch-it's yours?  You can use any version of spinach dip-mix it all up, but before baking=grab a canned french loaf. 

 I sprayed tins with cooking oil, and then lined each with the french loaf.  I was able to get about ten 'regular' size muffins out of the can.  If you want less dough, roll them thinner.  But really, who wants less dough?

 I created a crater in the middle, and filled it with my uncookied dip.  I topped the tops with a little parmesan. 

 I baked them at 350 for 12-15 minutes until the edges were browned. 

I'm definitely doing this in the future for 'other dips.'  I think the key is cooking the dough all the way through.  The dip will follow. 

Apple Pie Dip

I recently brought this dip to a shower.  I was in charge of a 'sweet' dip.....man, I loved this one.  It was easy to put together.  I was able to do it the day before, and it made a day and lasted several days.  I'm think this is a new fall 'go to' for me!  I found the recipe I ended up using at the peach kitchen. 

Apple Pie Dip and Chips

Combine 2 c. peeled, cored, and diced apples (use your favorites), 2 T lemon juice, 3 T. brown sugar, 1/4 t. cinnamon.  Microwave for 3 minutes until it's boiling and you see water extracted from the apples (it was a little 'soupy' at this point).  Dissolved 1 t. cornstarch in 1 t. water and add it to the apple mix.  Put the whole dish back into the microwave and cook until it's 'boiling' again (just 2-3 more minutes).  Store in the refrigerator until you serve.  You can serve it hot or cold (you can also prepare this on the stove....just bring it to 'boiling' both times in a pan). 

For the chips I cut up about 12  flour tortillas into triangles.  I sprayed the tops with cooking spray butter, and then sprinkled it with about 1/4 c. sugar with 1 T. cinnamon.  I then baked these at 400 for about 8 minutes (until brown). 

Love Dip

I love Love Dip at Central Market, and I 'needed' to make some recently.  (I curse the person who introduced this addiction to me.)    I searched and found a recipe from the Houston Chronicles.  It's a keeper.  That's pretty much all that needs to be said on the subject. 
Ingredients:  8 oz cream cheese (softened), 1/4 c. salsa, 1/4 t. tarragon, 1/4 t. salt, 1 t. chopped cilantro, 1/8 t. lemon juice. 
Instructions:  Blend everything but the lemon juice until smooth.  Add lemon juice to taste.  Serve with social crackers, tortilla chips, or vegetables. 

Salsa Serving

I saw the idea for serving up salsa and guacamole in a margarita class at 1charmingparty. So simple, so fun! I used this idea for a Mexican themed Mother's Day brunch.  I bought premade guacamole, and my friend Gretchen's husband made some salsa she shared with me at this opportune time.  I filled the bottom of the glass with chips to help hold up some of the dips.  I'm definitey doing this in the future.  

July 4th: 7 Layer Picnic Dip To Go

 I saw the idea for putting dip in individual cups at the girl who ate everything.  I love this idea for football parties, or even better....summer picnics.  No messy spoons and plates. 

I used a combination of recipes from the past.  Here are my seven layers. 

1.  Can of refried beans.

2.  I bought pre-made guacamole at the store. 

3.  8 oz of sour cream mixed with 1/2 pkg of taco seasoning.

4.  Salsa

5.  Shredded cheese. 

6.  Tomatoes

7.  Green and purple onions. 

 I'm serving these up with the star shaped chips from yesterday.  I cut a wedge in a few pre-cooking so they can dangle on the edge.  I'm capping these off and packin' 'em up for picnicking fun in the summer. 

Fruit Dip

Life came crashing in this spring.  It's been busy, and fun, and busy.  I needed a QUICK dip to bring to an event amidst a ton of other events.  This is a super easy dip, that is really tasty....all things considered.  So if you are busy having fun.....and need a dip.  I can recommend this one.  It goes a long way too, and it's about as simple as you can get and still call it homemade. 

Fruit Dip

Ingredients:  One can of marshmallow fluff, one bar of cream cheese, fruit of your choice (apples, oranges, bananas). 

 Instructions:  Soften Cream cheese, mix with marshmallow fluff and refrigerate.  One other tip.  I cut up about five apples to go with this dip, and I've shared this tip the gals at work taught me in previous post, but.....you can add sprite to a bowl and run your fruit through the sprite before storing it in tupperware overnight.  It keeps the fruit from browning, and it doesn't leave the weird taste that lemon water sometimes leaves on fruit. 

Corn Dip

I love this dip, and it makes a ton.  It would be great for a sports event, or picnic, and it makes a ton!  It's so simple, and so good....that's pretty much all I've got to say about it. 

Corn Dip Recipe

2 cans of whole kernel corn (15 oz each, drained), 1 small can of green chilies (drained), 1 c. sour cream, 1 c. real mayo, 3 chopped green onions, 16 oz of taco blend cheese (shredded), 8 oz of cheddar cheese (shredded).  Blend and chill overnight.  Serve with frito scoops. 

Pizza Dip

I've seen this around on the net (pinterest) over the last year, and so I decided it was time to post the version I use.  It's yummy.  I mean really, any version of pizza is a friend of mine.  And without further ado, blog friend, meet food friend.  I'm sure all the recipes are good, each variation, but just to be sure....I think I'll try them all.
Pizza Dip Recipe
Ingredients
4 oz cream cheese, (softened to room temp), 1/4 c. sour cream, 1/4 c. mayo, 1/2 c. mozerella (shredded), 1/4 c. parmesan (shredded), 1 c. pizza sauce, 1/2 cup mozzarella (shredded), 1/4 c. parmesan (shredded), 2 oz pepperoni slices, bread
Instructions
1.Mix cream cheese, sour cream, mayonnaise, 1/2 c. moz. cheese, and 1/4 c. parm cheese and spread it across bottom of  pie dish.

2.Spread the pizza sauce on top and sprinkle on the rest of the cheese and pepperoni (you can also add other pizza toppings like olives, veggies, and meats)

3.Bake at 350 oven about 20 minutes until cheese has melted and is bubbling.
4. Toast bread in an oven to scoop out the tip.