Dip Recipes
Just scan down the page to find some great dip recipes. The most recently added are at the top.
Pineapple Salsa
1 20oz can pineapple chunks with juice
1 to 2 tsps corn oil
1 Tbsp Cilantro
Juice of 1/2 lime
salt to taste
Splenda or sweetner if needed
Combine all ingredients except salt and splenda in blender or food processor. Pulse twice or until salsa is chunky. Season to taste. Serve with Tortilla Chips. Great salty/sweet combo!
Pumpkin Dip
2 packages of cream cheese
32 ounces of canned pumpkin or pumpkin pie mix
4 cups of powdered sugar
Mix all together. Clean out a pie pumpkin and serve inside. Serve with ginger snaps or whatever you like!
Leasha's Kid Friendly Hot Sauce: (easy to do)
Small can of Hunts Tomato sauce
Jar of sliced jalepenos, garlic powder.
Pour can of sauce in pan, heat medium at first, add maybe a Tablespoon of Jalepeno slices (I buy mild), a dash or two of Garlic Powder, and some salt. Cook until boils, turn on low, cook for about 15 minutes. Cool, easy, tasty, not so hot-hot sauce, my kids love it. It doesn't look like hotsauce, but it still tastes good and its healthy.
I like it on chips, nacho cheese,and taco meet or just plain nacho chips.
New Year's (or anytime!) Dip
2 jars old English Cheese (found by Velveeta)
1 stick butter
4 cups (1 can) Black Eyed Peas Drained
Garlic cloves to taste
1/2 frozen onions
1 jar jalepenos diced (drained)
2 tbsp of the jalepeno jar juice
Brown the onions up a bit to get rid of the moisture. Then mix all together. Serve with tortilla chips.
Winnie's Rotel Dip
1 can of rotel diced tomatoes (original)
1 16-ounce carton of sour cream
1 package of Ranch dressing
Mix together. Serve with chip!.
Winnie's Mexican Spinach Dip
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) package cream cheese, room temperature
½ white onion, chopped
1/8 to ¼ cup fresh or canned jalapenos, seeded, chopped
2 cans Ro-Tel tomatoes ( 1 drained, 1 undrained)
12 ounces grated Mexican cheese blend
1/3 cup sour cream
¼ teaspoon cumin
½ teaspoon chili powder
Preheat over to 350 degrees. Combine all ingredients in a large bowl. Turn into a baking or casserole dish. Bake 30 minutes or until hot and bubbly.
Serve with tortilla chips or corn chips.
Can be made ahead and kept refrigerated. Bake when ready to serve.
Jalapeno Cheese Dip by Jennifer
16 oz. grated cheddar cheese
16 oz. jar of Hellmann’s mayonnaise
3-4 green onions finely chopped
4-6 jalapenos finely diced
Couple Dashes of Tony C’s seasoning
Mix everything together and chill for 4-6 hours
Serve with Fritos scoops
Guacamole Recipe by Emily
-5 large ripe avocados, peeled & cubed
-3 cloves garlic, minced
-1/4 bunch cilantro, chopped
-2 medium tomatos, diced
-1/2 red onion, chopped
-1 Tbl. lemon juice
-salt to taste
Put avocado and garlic in a bowl and mash together with a potato masher or fork. Stir in tomato, onion, cilantro & lemon juice. Season with salt to your preference (this is my favorite part, as I keep dipping chips until it is perfect).
Serve with chips and salsa
Julie's Cherry Whip
1 21oz can cherry pie filling
1 small can crushed pineapple (srtain out the liquid)
1 small can condensed milk (eagle Brand)
1 large container of cool whip
1-2 cups of small marsh mellows
Mix all ingredients together and chill overnight!
Sarah's Queso
1 block of Velveta Light
1 green bell pepper, diced
1 sweet onion, diced
1 Jimmy Dean regular sausage
1 can diced tomatos
Brown the sausage and drain. Return to skittet and add the onion, bell pepper and tomatos. Saute until onions are almost translucent. Add to crockpot with Velveta.
Chuy's Creamy Jalapeno Dip
1 pkg Ranch buttermilk dressing mix
2 c. buttermilk
2 c. mayo
1 sm. can jalapenos
1 sm can tomatillas
a little cilantro
Mix in a blender or food processor. Also really good on baked potatoes!
LeeAnne's Mango Salsa
2 mango's peeled, seeded and chopped
2/3 cups diced red pepper
2 Tbsp. chopped fresh cilantro
1/3 cup minced red onion
2 Tbsp. white wine vinegar
1 Tbsp. sugar
1/2 tsp salt
pinch of pepper
1 Tbsp. olive oil
1 avocado diced
Combine mangos, bell pepper, cilantro and all other
ingredients except avocado. Chill for 30 minutes
Add avocado just before you serve.
Jennifer's Frito/Veggie Dip
Using a microwave safe container, fill it up with about an inch of water (doesn't have to be perfect). Add 4-5 beef bouillon cubes. Smash in 3-4 bars of 1/3 the fat cream cheese. Chop up green onions. Mix. Serve with Fritos and tastes great!
Black Bean Salsa
2 cans black beans
2 cans shoepeg corn
green onions - chopped
1 green bell pepper
1 red bell pepper
cilantro - pinch or so
4 ripe tomatoes
olive oil
5 limes - squeezed
salt and pepper
tortilla chips
Just mix it all together (if amount is not specified - it is for taste - so put some in and then test it out). Serve with Tortilla Chips.
Kara's Fiesta Bean Dip
1 can refried beans
1 can diced green chilies
1 lg sour cream container (2 cups)
1 pkg cream cheese softened
1 pkg taco seasoning
1 clove garlic
2-4 green onions chopped
Shredded Cheddar Cheese
Mix together. Pour in 9x12 casserole dish, top with cheese (don't sprinkle too much to prevent it form being greasy). Bake at 300 for 45 minutes. Serve with tortilla chips.
Kahlua Brie
1 14 oz round Brie Cheese (natural flavor)
1 Tbsp Butter
1 cup finely chopped pecans toasted
1/3 cup Kahlua
1/4 cup packed brown sugar
Remove the top rind of the Brie (just slice off the top). Place on a microwave safe serving platter with sliced part facing up. Heat butter in a sauce pan until melted. Add the pecans and mix well. Cook for 5 minutes stirring frequently. Stir in Kahlua and Brown Sugar and mix well. Spoon the pecan mixture over the Brie, spreading to the edge. Microwave on high for 1 minute or until bubbly. Turn the plate. Microwave on high for another minute, turn the plate on go one more minute. If you have a rotating microwave just let it cook for 3 minutes or until bubbly. Serve with wheat thins while hot/warm!
Kim's Cheese Ball
2 8oz packages of cream cheese
1 package shredded cheddar
1 package Italian Dressing Mix
1 package of Chopped Mixed Nuts
Mix first 3 ingredients together with your hands or low speed on a beater. Shape in a ball and roll in chopped nuts. Serve with Wheat Thins.
Creamy Artichoke Dip
This recipe was given to me by my wonderful Mother-in-Law. Great with Wheat Thins or Triscuits.
10 oz package of frozen chopped spinach (thawed and drained)
14 oz can artichoke hearts (drained and chopped)
16 oz jar Alfredo Style Pasta Sauce (Ragu Garlic and Parmesan is good)
1 cup Shredded Mozarella Cheese
1/3 cup grated Parmesan Cheese
4 oz cream cheese (softened)
Preheat oven to 350 degrees. In medium size baking dish, combine all ingredients and mix well. Cover and bake for 30 minutes or until cheeses are melted and bubbly. Serve Warm.
Pico De Gallo
A great chunky dip for chips!
3-4 Avocados Chopped
1 Large Tomato chopped
1/4 cup onion chopped finely
1/4 cup Picante
Separately Mix
2 Tbsp of Red Wine Vinegar
1/2 tsp garlic powder
1 heaping tsp Sugar
3 to 4 Tbsp of oil
Black Pepper to taste. Mix all together and serve cold.
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