Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Gone in 60 Seconds Dip

1 c. cheddar cheese, shredded

1 c. chopped pecans

green onions, sliced thin

1/4 c mayo

1/2 c. of cream cheese

red pepper jelly

crackers

Mix cheese, nuts, mayo, pecans and onions. Form into a ball or place in a dish. Freeze or plate chill for a few hours before serving. Top with jelly. Serve with crackers.

Guacamole with Roasted Corn

4 large ears of corn shucked

Cooking Spray

Salt/Pepper

6 Ripe Avocados (smaller in size)

1/3 cup finely chopped red onion (mine will never have this)

2 garlic clove, minced (can't have too much garlic right?)

2 jalapeno pepper, seeded and minced

Garlic salt, to taste

Ground cumin, to taste

1/2 c chopped cilantro

Juice of 1 lime

3T Cotija cheese, optional

4 ears of corn, seasoned with butter, salt/pepper, grilled, then cut from the cob.

Elotes - mix together

1/3 c sour cream

1/4 c mayo

1/2 t chili powder

1/2 c grated cotija

Heat a grill pan on medium-high heat and spray the corn with cooking spray. Add the corn to the grill pan and use tongs to rotate the corn every few minutes until tender and charred on all sides, about 7-10 minutes.

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Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place them in a bowl. Mash with a fork until you reach your desired consistency
Add the cilantro, red onion, garlic, jalapeño and lime juice and season with garlic salt and cumin. Stir carefully to combine.
Mix the grilled corn with the Elotes. Sitr into the avocado mixute. Serve immediately with tortilla chips.
Trying to replicate a recipe from Maiz Tacos in Dubia.

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Blue Cheese Dip

1/2 cup sour cream

2 tablespoons mayonnaise

4 ounces crumbled blue cheese

Hot pepper sauce

Fresh pepper

2 tablespoons fresh parsley, chopped

1/2 lemon, juiced

1 scallion, sliced

In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

Source: foodnetwork.com (via my brother Scott) for the wing recipe. I don't eat blue cheese so I will stick with ranch but may make this for the hubby.

Gone in 60 Seconds Dip

• 1 c. shredded cheddar cheese

• 1 c. chopped pecans

• 1 c. chopped green onion

• 1/4 c. mayo (for a looser dip) OR 1/2 c. softened cream cheese (if you prefer a formed ball or torta)

• 1/4 c. to 1/2 c. Red Pepper Jelly

Combine cheese, pecans, green onion, mayo or cream cheese. At this point this mixture can be frozen for later use. Chill for a few hours and place on pretty plate and spoon jam over the top of the dip just before serving. This is great with crackers!

Roasted Red Pepper Hummus

Yield: About 4 - 5 servings

Ingredients

• 1 1/2 medium red bell peppers 
• 1 (15 oz) can chick peas, drained and rinsed
• 3 Tbsp fresh lemon juice
• 3 Tbsp tahini
• 2 cloves garlic (use fairly small ones)
• 1/2 tsp salt, or more to taste
• 1/4 tsp cumin
• 2 Tbsp olive oil, plus more for serving if desired
• Parsley and red pepper flakes, for garnish (optional)

Directions

• Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
• To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
• Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
• Recipe Source: Cooking Classy

Restaurant Style Blender Salsa

YIELD: about 4 cups

 

PREP TIME: 2 minutes

 

COOK TIME: 0 minutes

 

TOTAL TIME: 2 minutes

INGREDIENTS:

one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)

1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)

3 cloves garlic, peeled and finely chopped

1 1/2 teaspoons ground cumin, or to taste

1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)

1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)

1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)

about 3 tablespoons lime juice

about 3/4 cup corn, optional

about 3/4 cup canned black beans, drained and rinsed, optional

corn chips, for serving

DIRECTIONS:

1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
2. Taste the salsa and based on personal preference tweak as necessary.
3. Optionally stir in the corn and black beans.
4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days

Source: http://www.averiecooks.com/2014/12/easy-restaurant-style-blender-salsa.html

Creamy Cilantro and Walnut Dip

 

Serves: 6-8

Makes 1½ cups

Ingredients

• ¾ cup- walnuts
• 1¼ cups- cilantro
• 1-lemon, juice of
• 2 tbsp.- white wine vinegar
• 2-3- garlic cloves
• 1 cup/250 gr- cream cheese, cottage cheese or farmer’s cheese
• 1-2 tbsp- water
• 4 tbsp- extra virgin olive oil
• salt

Instructions

1. Put all ingredients except for olive oil in a food processor and process until smooth.
2. Scrape the side of the food processor and process for 1-2 minutes longer.
3. With the motor of the food processor running pour in olive oil through the shoot and blend for 1 more minute until creamy.
4. Taste and add more salt if needed.
5. Serve with a variety of vegetables, crackers or corn chips.

 

Source:  Vikalinka

Crock-Pot Jalapeno Spinach Dip

 

2 10-ounce packages frozen chopped spinach, thawed and squeezed dry

2 8-ounce packages cream cheese, softened

1 cup grated Parmesan cheese

1 cup half-and-half cream

1/2 cup finely chopped onion

1/4 cup chopped and seeded jalapeno peppers

2 teaspoons Worcestershire sauce

2 teaspoons hot pepper sauce

1 teaspoon garlic powder

1 teaspoon dill weed

Tortilla chips

DIRECTIONS

In a 1-1/2-quart slow cooker, combine the first 10 ingredients.
Cover and cook on low for 2-3 hours or until heated through.
Serve with chips.

Blue Crab Dip

Servings: 4

• 8 ounces cream cheese, softened
• 3 teaspoons heavy whipping cream
• 2 tablespoons grated parmesan cheese
• 1 tablespoon apple juice or 1 tablespoon white wine
• 2 tablespoons diced red bell peppers
• 1 tablespoon diced roma tomato
• 2 tablespoons diced green onions
• 1/2-1 teaspoon liquid crab boil seasoning
• 2 dashes ground mustard
• 2 dashes hot sauce
• 6 ounces lump crabmeat, drained
• 1 tablespoon fresh grated parmesan cheese (to garnish)

Fold all ingredients together except 1 T Parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with Parmesan and serve with Tortilla chips or toasted sourdough baguettes.
For a little more zing we add extra (about another 1 t) crab boil, be careful--it can add quite a kick!

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black bean salsa

total time: 10 minutes 

1 can (15 oz.) Bush's* Black Beans, rinsed and drained 

1 can (8 oz.) shoepeg corn, drained 

1 can (14.5 oz.) diced tomatoes 

1 can (10 oz.) diced tomatoes with green chilies 

8 oz. Italian dressing 

1 medium onion, chopped 

1 medium jalapefio, chopped 

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips. Refrigerate any leftovers. Serves 4.

Green Goddess Dipping Sauce

No need for lots of chopping; let the food processor do all the work in this delicious herb-packed sauce.

Prep Time: 10 minutes
Other: 1 hour
Yield: Makes 1 1/2 cups

Ingredients

• 3/4 cup sour cream
• 1/2 cup firmly packed fresh parsley leaves
• 1/2 cup mayonnaise
• 1 green onion, chopped
• 1 tablespoon firmly packed fresh dill leaves
• 1 tablespoon firmly packed fresh tarragon leaves
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: fresh dill sprig

Preparation

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

Southern Living, JUNE 2010

Spicy Queso Dip

Cook: 1 lb. pk. sausage-drain
Heat: (2) 16 oz. jars queso dip (Cheese Whiz)
Stir into sausage and cheese mixture:
1 15 OU. CAN OF DRAINES BLACK BEANS
1 10 OU. PACKAGE OF FROZ. SPINACH
1 10 OU. CAN DICED TOMATOES
GREEN CHILIES-UNDRAINED

Cheese & Corn Dip

Ingredients

• 12 ounces cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup green onion, chopped
• 1/2 teaspoon salt
• 12 ounces mexicorn

Directions

1. 1

   Mix all ingredients together.

2. 2

   Chill overnight.

3. 3

   Mixture will be doubled in volume.

4. 4

   Serve with crackers or fresh veggies.

Philly Cheese Pizza Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup pizza sauce
1/2 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 Tbsp. each: chopped red and green peppers
1 tsp. Italian seasoning
RITZ Crackers

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers.
MICROWAVE on HIGH 2 min. or until heated through.
SERVE with the crackers.

KRAFT KITCHENS TIPS
How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable 9-inch pie plate. Microwave on HIGH 15 sec. or just until softened. Spread onto bottom of pie plate, then continue as directed.Serving Suggestion Serve with assorted cut-up fresh vegetable dippers in addition to the crackers.

Chicken Fiesta Dip

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese, divided
1 pkt. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 green onions, sliced
1-1/2 cups chopped cooked chicken
1 small tomato, chopped
1/4 cup sliced black olives
RITZ Toasted Chips Original

PREHEAT oven to 350°F. Mix Neufchatel cheese, sour cream, 1/2 cup of the shredded cheese, the taco seasoning and onions in medium bowl. Stir in chicken.
SPOON into 1-1/2-qt. casserole dish or 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.

KRAFT KITCHENS TIPS
Jazz It Up Serve this tasty dip with a number of colorful crunchy dippers like red and green pepper strips, celery sticks and WHEAT THINS Big Snack Crackers.




Source: www.kraftfoods.com

Texas Caviar

3 - 14oz cans black-eyed peas, rinsed and drained (no-meat added)
1 (15-1/2 oz) can white hominy (drained)
2 medium tomatoes, chopped
4 green onions, chopped
2 cloves garlic, minced
1 med. sized green pepper, chopped
1 jalapeno pepper, chopped, more if you like (or 1/2 cup picked jalapenos)
1/2 c chopped onion
1/2 c chopped cilantro
1 (8 oz) bottle of Italian salad dressing (or more if desired)
1/2 c parsley, chopped

Combine all ingredients except salad dressing; mix well. Pour salad dressing all over mixture; cover and marinate at least 2 hours in refrigerator. Drain. Serve with tortilla chips.

Chilly Cucumber Dip

2 cucumbers, peeled, seeded and grated
1 cup sour cream
1 cup plain yogurt
One quarter cup green onions, chopped
2 Tbsp. fresh mint chopped
1 Tbsp. fresh dill, chopped
Salt and pepper to taste

Combine all ingredients and mix well. Serve with pita bread, pita chips or bagel chips. The Skinny: Use low fat sour cream and yogurt. The rest of the ingredients are good as is.

Jalapeno Lime Sauce

3 c. Ranch Dressing
1/4 c. roasted green chilis
1/4 c. pickled sliced jalapenos
1-1/2 T lime juice
3 T fresh cilantro leaves, chopped
1/2 Roma tomato, diced

Pulse all ingredients in a blender until smooth (you may have to do this in batches). Chill and use as needed. Makes about 4 cups.

Source: Chuy's Restaurant

Velveeta Broccoli Dip

1 pkg. (10 oz.) frozen chopped broccoli
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1/8 tsp. garlic powder

MICROWAVE broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
ADD prepared cheese product and garlic powder. Microwave 2 to 3 minutes or until prepared cheese product is melted, stirring after 2 minutes.
SERVE hot with assorted cut-up vegetables or baked tortilla chips.