Give me your best “dip” recipie

Brown and drain one pound of hot breakfast sausage.

In a double boiler, melt a pound of diced Velveta, add a can of Rotel Chunky, 1 teaspoon crushed red pepper, and1/2 Rotel can of water.

Melt, mix in the sausage and enjoy.

Mexican street corn dip

16 ounces 2 blocks low fat cream cheese, softened
1/2 cup sour cream
2 cloves garlic minced
2 tablespoons franks redhot sauce or your favorite wing sauce
juice from one lime about 2 tablespoons
2 cups shredded pepper jack cheese divided
2 15 ounce cans corn, fully drained and rinsed
4 ounces low fat feta cheese (or Cojita Cheese, crumbled)
1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
2 tablespoons red onion chopped
1/2 cup fresh cilantro chopped



Preheat oven to 350F
In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes

Does it have to be hot? Cause made from scratch onion dip is damn delicious. Alton Browns recipe here: LINK. If you want to make it more appealing to the health conscious, you can substitute Greek yogurt for the sour cream and mayo, it will still be delicious. I’m a fan of those flat pretzel crisps w onion dip.

Hot carb dip is hard to beat, but you need a chafer or mini crockpot or some other means to keep it warm. Not so tasty congealed.

Spinach Artichoke Dip

8oz cream cheese, softened
1/4c mayonnaise
1/4c grated Parmesan cheese
1/4c grated Romano cheese
1 clove garlic, minced
1/2 tsp dried basil
1/4 tsp garlic salt
S&P to taste
14oz canned artichoke hearts, drained and chopped
1/2c frozen chopped spinach, thawed and drained
1/4c shredded mozzarella cheese

Mix cream cheese, mayo, Parmesan, Romano, garlic, basil, garlic salt, S&P.
Gently stir in artichoke hearts and spinach.
Transfer mixture to lightly greased baking dish.
Top with mozzarella cheese.
Bake @ 350F for 25 minutes or until bubbly and lightly browned.
Pita chips for dipping.

The buffalo chicken dip on back of the Franks bottle is super easy and never disappoints. A rotisserie chicken works perfect.

Boudin Dip

Boudin
Cream cheese
Sour cream
Cheese

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My hands down favorite hot dip is this one:

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8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped

Directions
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. (You could also just buy the pre cooked bacon)

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes.

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I have made this many times--minus the mustard but I bet that's a good addition! I make double the recipe. It doesn't sound like it would be as amazing as it is.

I also vote for the spinach artichoke dip someone else mentioned.

I make the boudin dip but use 3 links of jerry Lee's not mandas!

Eta: I think I may make some of these dips for the championship game and/or superbowl. Thanks for posting!