re: Give me your go-to dip recipe for parties

Tiger sauce over cream cheese, serve with ritz

And classic ro*tel and velveeta combo with chips

EDIT - Damn, all these bumped threads lately are getting me! Oh well. Still a good dip.

We just call it "hot dip". It is almost surprising how good it is when it is so easy.

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INGREDIENTS

1 8oz block of cream cheese
1 cup of mayo
1 cup of grated swiss cheese
1/2 bunch of chopped green onions
1/2 lb of bacon, cooked and crumbled
Crumbled Ritz crackers for topping
INSTRUCTIONS

Combine the cream cheese, mayo, swiss cheese and green onions. Spread into an 8x8 casserole dish. Top with crumbled bacon. Spread your crackers over the top. Bake at 350 for 20 minutes. Serve hot with crackers, veggies, or tortilla chips.

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Gruyere is Swiss cheese

Simple yet really good:

1 cup mayo
1 cup diced onion
1 cup (plus some) shredded Swiss cheese

Hollow out an Italian loaf of bread. Combine ingredients and fill the bread bowl. Cut up the center of the loaf into pieces you’ll use to dip. I usually also buy an extra baguette and slice it up for more pieces to dip with. Bake at 350 until top starts to brown, approx. 30-40 mins. With about 15 left, add the bread pieces to a tray in the oven to toast them while the dip finishes.

Gotcha.

This is a fancy spinach and artichoke dip. We make it a couple of times a year.

3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips

In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.

Lush Pineapple Dip


1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 can (20 oz.) crushed pineapple in juice, undrained

1 cup thawed COOL WHIP Whipped Topping

Add dry pudding mix to pineapple in medium bowl; whisk 2 min.

Stir in COOL WHIP.

Serve with Nilla Wafers.

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i like the knorr spinach dip that you mix with frozen spinach and sour cream/mayo i'm a simpleton though

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I do the same, just add a touch of salt, black pepper, garlic powder, diced green onion, and top it with either green onion or chives and some Cajun seasoning.

Jalapeño Popper Dip:

2 blocks of softened cream cheese
1/4 cup of mayo
2 of the 4 oz cans of diced green chiles, drained—I use a 4oz of Hatch Hot and a 4 oz of Hatch Mild
1/3 cup of diced jalapeño peppers—I measure with my heart and since I use the jarred kind, I add a little of the juice. If using fresh jalapeños you may want to only do a couple depending on your heat preference.
2 generous cups of freshly grated Colby Jack or cheese of your preference

Combine and bake at 375 for about 30 min covered and the 15 uncovered. You can top with panko crumbs for last 15 minutes if you prefer. I find it makes too much of a mess and tends to burn so I leave it off.

I slice a fresh loaf or two of baguette bread to serve.

I've made this one a bunch of times, it's always a hit and people have been known to even hide it from everybody else

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Cajun Shrimp and Andouille
Cheese Dip
Prep Time: 10 minutes Cook Time: 35 minutes
Total Time: 45 minutes Servings: 8
A hot melted cheese dip just packed with shrimp and
andouille sausage and cajun style flavours!
4 strips bacon
1/2 pound andouille sausage (or kielbasa), diced
1/2 tablespoon cajun seasoning
1/2 pound shrimp, diced
1 small onion, diced
2 stalks celery, diced
1/2 red bell pepper, diced
3 cloves garlic, chopped
1/2 tablespoon cajun seasoning
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon parsley, chopped
8 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup parmigiano reggiano (parmesan cheese), grated
1 cup mozzarella, shredded
1. Cook the bacon in an oven safe pan, about 5-7 minutes, and set aside on paper
towels to cool before crumbling, reserving the bacon grease in the pan.
2. Add the sausage and cook over medium-high heat, about 5-7 minutes, before
setting aside.
3. Toss the shrimp in the cajun seasoning, add to the pan and cook until just starting
to turn pink, about 2-3 minutes, before setting aside.
4. Add the onion, celery and pepper to the pan and cook until tender, about 5-7
minutes.
5. Add the garlic and cajun seasoning and cook until fragrant, about a minute, before
removing from heat.
6. Mix in the Worcestershire sauce, lemon juice, parsley, bacon, sausage, shrimp,
cream cheese, mayonnaise and mozzarella before transferring to the preheated
350F/180C oven to bake until the cheese has melted and the side are bubbling,
about 15 minutes.
Nutrition Facts: Calories 385, Fat 33g (Saturated 13g, Trans 0), Cholesterol 109mg, Sodium 812mg, Carbs 5g

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