CHRISSY'S TANGY SEAFOOD DIP

I have no idea who Chrissy is, (Teigen probably) but I got this recipe from allrecipes a couple years ago. It is supposedly reminiscent of a dip served at Olive Garden several years ago. I don't eat seafood, so I wouldn't know. I do know, however, that many of you love seafood so perhaps you will enjoy this recipe.

1 cup marinara sauce

1 pkg (8-oz) cream cheese, softened

4-oz (1 cup) white cheddar cheese, shredded

3/4 cup frozen cooked, peeled, deveined, tail-off shrimp (61-70 count), thawed and coarsely chopped

1 can (6-oz) crabmeat, drained and flaked

2 tsp Old Bay seasoning

2 tsp Worcestershire sauce

1/2 tsp black pepper

Chopped fresh parsley, for garnish

Desired dippers. such as crostini, crackers, and/or mini bell pepper halves

Preheat oven to 350-degrees. 

Spread marinara in an even layer in bottom of an 8 or 9-inch baking dish.

In a bowl, stir together cream cheese, cheddar cheese, shrimp, crabmeat, Old Bay seasoning, Worcestershire and pepper. Spoon the mixture over the marinara and spread into an even layer.

Bake 30 to 40 minutes until the top is a golden brown. Remove from oven and let stand 5 to 10 minutes. Garnish with the parsley and serve with the desired dippers.

Yield: 8 servings

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CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

file photo for reference only, not this exact photo

BAKED TEX-MEX CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

file photo

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LUCKY LEAF'S BAKED CARAMEL APPLE CHEESECAKE DIP

 

• 28-ounce packages cream cheese, room temperature
• 1/2cup granulated sugar
• 1/2cup sour cream
• 1teaspoon vanilla extract
• 1can LUCKY LEAF® Premium Caramel Apple Fruit Filling & Topping
• TOPPING:
• • 1/2cup flour
  • 3Tablespoons butter, melted
  • 1/4cup brown sugar
  • 1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream and vanilla extract. Beat at medium speed until smooth and creamy.
    3. Spread mixture evenly into bottom of a 10-inch pie plate.
    4. Top with caramel apple filling.
    5. In separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping. Sprinkle over fruit filling.
    6. Bake for 25 minutes.
    7. Serve warm with graham crackers, vanilla wafers or any of your favorite dippers!
    8. 
    9. Lucky Leaf Photo
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IRRESISTIBLE HOT CHEESE DIP

2 cups (8-oz) shredded extra sharp Cheddar cheese

1 cup mayonnaise
1 small onion, grated

Preheat oven to 350 degrees.

Combine all three ingredients in a medium bowl, stirring to blend well.

Place the cheese mixture in an ungreased 1-quart baking dish.

Bake at 350 degrees for 15 minutes or until hot and bubbly.

Serve with an assortment of whole-grain crackers.

Yield: 2 1/2 cups dip.

file photo for reference only

GREEN CHILI SAUCE DIP

4 medium-size tomatoes, quartered

1 medium-size onion, coarsely chopped
1 can (4-oz) chopped green chilies
2 tsp garlic salt
1/4 tsp black pepper
Tortilla chips for serving

In a blender container, process 2 of the tomatoes on blend 15 to 20 seconds.  Add the remaining tomatoes, onion, green chilies, garlic salt, and pepper; process on chop for about 5 seconds until tomatoes are coarsely chopped.  Chill.  Serve with tortilla chips.

Yield: 2 1/2 cups

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SKINNY SPINACH ARTICHOKE DIP

4 ounces cream cheese

1/3 cup Greek yogurt

1/4 cup Parmesan-Reggiano cheese

2 cloves garlic, minced

10 ounces frozen spinach, thawed and drained of moisture

10 ounce jar marinated artichoke quarters, drained and coarsely chopped

1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Using a mixer, blend the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic.

Be sure all water has been  pressed out of spinach then add the spinach and artichoke hearts to the cheese mixture.

Lightly spray a small baking dish and transfer the mixture to the dish. Top with the mozzarella cheese.

Bake in the preheated oven approximately 20 to 30 minutes until cheese is bubbly and starting to brown.

Serve dip while hot.

Recipe and photo adapted from an old post on Everyday Health

CREAM CHEESE GUACAMOLE

1 pkg (3-oz) cream cheese, softened

2 ripe avocados, peeled, diced
1 medium tomato, chopped
1/4 cup finely chopped onion
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder

In a small mixer bowl combine all the ingredients.  Using electric mixer, beat at medium speed for a minute or until well blended.

Serve with Mexican foods and/or tortilla chips.

NOTE:  You may substitute an equal amount of chopped green onion for the chopped onion, if desired.

Yield: 2 cups

file photo for reference only may not be this exact recipe

BEAN AND BACON FIESTA DIP

This recipe was a prize-winner in the Pillsbury Bake-Off Contest in 2004.

8 slices bacon

1 can (16-oz) refried beans

1 can (4.5-oz) chopped green chiles, drained

1 cup frozen corn kernels

1 can black beans, drained, rinsed

1 jar Thick 'n' Chunky salsa

1 1/2 (6-oz) cups shredded Mexican cheese blend

Sour cream for garnish, if desired

Tortilla chips

Cook bacon until crisp, drain on a paper towel. Set 2 slices aside and crumble the remaining 6 slices.

Spray an 8-inch square microwaveable dish with cooking spray. In a medium bowl, mix refried beans, chiles, and bacon together. Spread evenly in the dish. Sprinkle the corn and black beans over the refried bean mixture. Pour the salsa over the top. Sprinkle the cheese over the salsa. Crumble the remaining 2 slices of bacon over the cheese.

Microwave, uncovered, on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream, if desired.  Serve dip warm with the tortilla chips. 

Yield: approximately 20 servings

Betty Crocker photo of this recipe

GARDEN PARTY DIP

1 carton (16-oz) small curd cottage cheese

1 pkg (3-oz) cream cheese, softened
1/4 cup finely chopped radishes
1/4 cup finely chopped green onion
2 tbsp chopped fresh parsley
1 garlic clove, crushed
1/4 tsp salt
dash of freshly ground black pepper

Combine all ingredients together until well blended.  Chill until serving time.  Serve with fresh vegetables or an assortment of whole-grain crackers.

Yield: 2 1/2 cups

photo from peasandcrayons

HOT CRAB DIP WITH HORSERADISH

2 bars (8-oz each) cream cheese, softened

3 tbsp milk

1 tsp prepared horseradish

3 tbsp grated onion

1 can (7-oz) crab meat

1/2 cup slivered almonds

Preheat oven to 350 degrees.

Grease a 9-inch square baking dish; set aside.

Combine all the ingredients, except almonds, in a medium mixing bowl mixing well.  Transfer mixture to the prepared baking dish and top with almonds.  Bake dip at 350 degrees for 20 minutes.

Pioneer Woman photo for reference only.

EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing, perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

This dip is great served with assorted crackers and fresh veggies.

file photo

BAKED CHEESY CRAB DIP

1 block (8-oz) cream cheese, softened

1/3 cup mayonnaise
1/3 cup milk
2 tbsps chopped fresh dill
1 tsp Worcestershire sauce
1/4 tsp garlic salt
3/4 lb imitation crab meat, chopped coarsely
6 tbsps grated Parmesan cheese
fresh veggies or whole-grain crackers for dipping

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Combine the cream cheese, mayonnaise, milk, dill, Worcestershire sauce, and garlic salt in a large bowl; fold in the crabmeat.  When well combined, spoon into the prepared pie pan.  Sprinkle the Parmesan cheese over the top.

Bake for 25 to 30 minutes at 350 degrees.  Allow to cool slightly before serving.

If desired, sprinkle with some fresh dill for garnish.

Note: This is a recipe I got from an old Family Circle Magazine.  Family Circle Magazines have been one of my favorite places to get recipes for over 50 years!

CHICKEN DIP

2 cans (8-oz each) boneless chicken

1 (8-oz) pkg cream cheese, softened

1 packet dry ranch dressing mix

Mix chicken, cream cheese, and dry ranch dressing mix in a medium bowl. Mix well. Chill until serving time. Serve with assorted crackers and/or fresh vegetables.

file photo for reference

BLACK BEAN DIP

1 can (15-oz) black beans, rinsed and drained

1/2 cup your favorite salsa
2 tbsp fresh cilantro
2 tbsp fresh lime juice
1/4 tsp ground cumin
freshly ground black pepper to taste

Place all ingredients in food processor or blender and process until smooth, scraping down sides once.

Garnish as desired.
Serve dip with tortilla chips and/or fresh veggies.

Yield: 6 servings

file photo for reference 

EASY CORN DIP

 2n (8-oz) pkgs cream cheese, softened

1 (4-oz) can green chilies, chopped

1 (4-oz) can black olives, chopped

1 (16-oz) pkg Ranch Dressing

1/2 cup red and/or green bell pepper, chopped

1 (14-oz) can whole kernel corn, drained

Place softened cream cheese in a bowl and mix in the remaining ingredients. Mix well. Refrigerate until ready to serve. Serve with assorted crackers, chips and/or fresh veggies.

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HOMEMADE BLUE CHEESE RANCH DIP

1 container (16-oz) sour cream

1 pkg (1-oz) Ranch dip mix
1 pkg (4-oz) blue cheese crumbles
2 tbsp fresh chopped chives

Stir the sour cream, dip mix, blue cheese crumbles, and chives together until blended.

Yield: 2 1/2 cups

Serve with fresh veggies, heavy chips, hot wings, or your favorite dippers.

File Photo

REALLY EASY MEXICAN-STYLE DIP

8-oz Velveeta Mexican Cheese, cut into 1/2-inch cubes

1/2 cup plain Greek yogurt*

In a 1 1/2 to 2-quart bowl or dish microwave the cheese on high for 2 minutes.  Remove and stir until the cheese is completely melted.  Stir in the yogurt and microwave another 30 second; stir to blend well.

Serve dip with tortilla chips, assorted whole-grain crackers, and/or an assortment of fresh veggies.

*May use sour cream if you prefer.

Note:  This makes a great topping for baked potatoes.

file photo

SPICY BAKED ARTICHOKE DIP

1 cup (4-oz container) grated Parmesan cheese

1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes

Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.

Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together.  Spoon the mixture into the prepared dish.  Bake at 350 degrees for 20 to 25 minutes or until lightly browned.  Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top.  Serve with assorted crackers and/or crusty bread pieces.

Yield: 2 cups dip (Doubled Recipe Pictured in this file photo below.)

file photo of this recipe