Dip and Spread Recipes


Jalapeno Dip
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16 ounces cream cheese, softened
3-6 finely chopped fresh jalapeños
1 cup mayonnaise
1 cup Parmesan cheese
1 4-ounce can chopped green chilies

Preheat oven to 350 degrees. Mix all the ingredients and spread into a pie plate or small baking dish. Bake for approximately 25-30 minutes until bubbling and golden brown. Serve with tortilla chips, crackers or sliced baguette.

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Hot & Cheesy Bruschetta Dip
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2 cups grated mozzarella cheese
8 ounces reduced-fat cream cheese, softened
1/4 cup light mayonaise
1 1/2 tablespoons herb & garlic seasoning
3 garlic cloves, minced
1/4 teaspoon ground black pepper
1 pint grape tomatoes

Preheat the oven to 425 degrees.

Mix the softened cream cheese, mayonaise, seasoning mix, garlic and pepper in a bowl, then stir in the grated mozzarella.

Put half of the tomatoes in food processor, pulse until coarsely chopped. Stir the tomatoes gently and thoroughly into the cheese mixture

Scrape into a small glass or stone baker, leaving about a 1/4 to 1/2 inch of room at the top to avoid the messy boil over and microwave it, uncovered, for 1-2 minutes or just until the cheese starts to melt.

Give it a quick stir and place in the preheated oven for 15-20 minutes, or until top is golden!

Serve hot!

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Individual Seven-Layer Dip
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1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips

In a small bowl mix taco seasoning with refried beans.

In each plastic glass, layer about 2 tablespoons of the beans, followed by 2 tablespoons of sour cream, 2 tablespoons of guacamole, 2 tablespoons of salsa or pico de gallo, and 2 tablespoons of cheese. (NOTE:Make sure you drain your salsa or pico to get the excess liquid out before you pour it on.) Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

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Cheesy Bacon Dip
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8 ounces Colby or Cheddar cheese, shredded
1 cup Parmesan cheese, grated
8 slices bacon (crisply cooked and crumbled)
1-1/2 cups mayonnaise
1/2 cup yellow onion, minced
2 cloves garlic, minced

Preheat oven to 350 degrees.

Mix all ingredients in a medium bowl and pour into an oven proof dish. Bake for 30 - 45 minutes. Serve with cubed french bread, crackers, or chips.

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Smoky Chipotle Fondue
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8 ounces American cheese, cubed
2 tablespoons dry white wine
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1 - 2 canned chipotle chile peppers in adobo sauce, chopped
2 - 4 tablespoons milk
Crusty French bread cubes or tortilla chips

In a heavy, medium saucepan combine American cheese, white wine, mustard, Worcestershire sauce, and chipotle peppers. Cook and stir over medium-low heat until melted and smooth. Stir in enough of the milk to reach desired consistency. Transfer to a fondue pot; keep warm over a fondue burner.

Serve fondue immediately with bread cubes or tortilla chips. If the fondue mixture thickens, stir in some additional milk. Makes about 1 cup.

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Spicy Sausage Queso Dip
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1 pound ground Italian sausage
2 pounds Velveeta process cheese, cubed
16 ounces chunky salsa
1 tablespoon fennel seed, crushed
2 teaspoons garlic powder
1 teaspoon anise seed, crushed
1/4 teaspoon dried basil
Garlic toast

In a skillet, cook and crumble sausage until no longer pink; drain.

Place cheese in a large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in the salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through.

Serve with garlic toast.

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Hot Caramelized Onion Dip
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2 teaspoons butter
1 teaspoon vegetable oil
2 Spanish onions (about 1 pound), halved and thinly sliced
1/4 teaspoon sugar
1/4 teaspoon sea salt
1 tablespoon dry white wine
1/2 teaspoon minced fresh thyme
3 smoked bacon strips
3/4 cup (3 ounces) shredded Gruyère cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Melt butter with oil in a large skillet over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in wine, scraping bottom of skillet to deglaze pan. Cook, stirring often, until wine is reduced by half. Stir in thyme.

Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.

Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.

Bake 20 minutes or until mixture bubbles and top is lightly golden.

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Blue Cheese Bacon Dip

7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flatbread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.

Bake at 350 degrees for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.

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Layered Pizza Dip
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1 (8-ounces) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 ounces (1/2 cup) shredded mozzarella cheese
2 ounces (1/2 cup) shredded Cheddar cheese

Heat oven to 350 degrees. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.

Bake at 350 degrees for 10 to 15 minutes or until dip is hot and cheese is melted.

Serve warm with bagel crisps, bagel chips or crackers.

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Easy Cheesy Bean Dip

1/4 cup chunky salsa
1 (8-ounce) can bean dip
1 (4-ounce) can chopped green chiles, drained
8 ounces (2 cups) shredded American cheese
Tortilla chips

Stovetop - In medium saucepan, combine salsa, bean dip, chiles and cheese. Cook over low heat until cheese is melted, stirring constantly. Serve warm with tortilla chips.

Microwave - In 1 1/2-quart microwave-safe bowl, combine salsa, bean dip and chiles; mix well. Microwave on high for 4 to 4 1/2 minutes or until mixture is hot, stirring once halfway through cooking. Stir in cheese; microwave on high for 1 minute or until cheese is melted. Stir before serving.

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Chipotle Sour Cream

1/2 cup sour cream
1 chipotle pepper in adobo sauce, minced
Pinch of salt

Stir together sour cream, minced chipotle pepper, and salt.

Great topping for tacos, tostadas, etc.

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Brown Sugar Fruit Dip

1/2 cup firmly packed brown sugar
1 (8 ounces) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup coffee liqueur (optional)
1 cup frozen whipped topping, thawed

Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish with brown sugar, if desired. Serve with assorted fruit.

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Green Goddess Dip

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

Process all 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. Store in refrigerator up to 1 week.

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1 cup sour cream
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
1 tablespoon chopped green onion, optional
Assorted crackers

In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.

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Benedictine Spread

1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dill weed
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped onion
Pita bread wedges or snack rye bread

In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread. Yield: 1-3/4 cups.

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1 pound of cucumbers, ends removed and sliced lengthwise
2 cups of strained Greek yogurt
4 cloves of garlic, minced fine
1 large handful of dill, minced
Juice of one lemon

With a teaspoon, scoop out the seeds of the cucumbers. Slice them thin, but not paper-thin—they should still have some crunch. Salt cucumbers for about half hour to extract liquids.

Add the cucumbers to a mixing bowl along with the rest of the ingredients. Taste for acid and seasoning, cover and let it sit in the refrigerator for a few hours before serving

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Five Layer Mexican Dip

1 can (15-1/2 ounces) refried black beans
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients.

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Dubliner Artichoke Dip

12 ounces artichoke hearts, chopped
1 cup mayonnaise
1 small clove garlic, minced
2 tablespoons oregano
2 tablespoons grated onion
2 cups Kerrygold Dubliner Cheese, grated

Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes at 300 degrees. Serve with crackers, pita chips, or flat bread.

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Red Pepper Cheese Dip

1 container (8 ounces) whipped cream cheese spread
1 cup shredded mozzarella cheese
1 jar (7 ounces) roasted red peppers, drained, chopped
1/4 cup chopped fresh or frozen chives

Mix cheeses, red peppers and chives until well blended; cover.

Refrigerate at least 1 hour to allow flavors to blend.

Serve as a dip with crackers.

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Smoky Five Pepper Cheese Dip

1 1/2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeño chile, seeded and minced
1 Fresno or red jalapeño chile, seeded and minced
2 tablespoons flour
1/2 cup milk
4 ounces (about 1 1/2 cups) shredded sharp cheddar cheese
4 ounces (about 1 1/2 cups) shredded jack cheese
2 canned chipotle chiles, chopped, plus 1 tablespoon sauce from can
3/4 teaspoon kosher salt
Tortilla chips

Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, bell peppers, and fresh chiles, stirring often, until softened, about 5 minutes. Add flour and stir until peppers are coated and flour is yellow, about 1 minute.

Add milk, stirring constantly until incorporated, then add 3/4 cup water, stirring constantly until thickened and hot.

Sprinkle in half the cheeses, stirring until melted and smooth. Repeat with remaining cheeses. Add chipotle chiles and their sauce and salt and mix until blended. Serve with tortilla chips.

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Dubliner Cheese Dip

12 ounces grated Dubliner cheese
3/4 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon horseradish
1 teaspoon mixed herbs
Salt and freshly ground pepper to taste

Combine all the ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and chill for at least 2 hours or overnight.

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Roasted Red Pepper And Goat Cheese Dip or Spread

16 ounces drained oil-packed roasted red peppers
1 pound goat cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon honey

Drain red peppers and pat dry with paper towels to remove excess moisture. Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and chill for at least 2 hours or overnight.

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Boursin Cheese Spread
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1 clove garlic, minced
1 pound cream cheese, softened
1 cup butter, softened
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and refrigerate for at least 2 hours or overnight.

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My Cheese Ball

1/2 pound cream cheese, softened
1/2 pound sharp cheddar cheese, shredded
2 cloves garlic, minced
1 cup pecans, finely chopped

Cream together the cheeses and garlic until well blended; mix in chopped nuts. Shape into ball or 2 rolls. Roll in additional chopped pecans. Wrap in plastic wrap and chill overnight.

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Sun-Dried Tomato Dip

1 cup goat cheese, finely chopped
1 cup plain yogurt
1/3 cup drained oil-packed sun-dried tomatoes, minced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced

Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and refrigerate for at least 2 hours or overnight.

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Hot Artichoke Dip

1 14-ounce can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped, optional

Combine all ingredients. Bake uncovered at 350 degrees 25 minutes or until heated through.

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Cheesy Ranch Chicken Dip

20 ounces canned chicken breast, drained
1 cup Kraft Carbwell ranch salad dressing
1/4 cup light cream
1/4 cup chipotle hot sauce, or to taste
16 ounces cream cheese
2 pounds shredded cheddar cheese

Turn electric skillet to very low setting. Add chicken, salad dressing, hot sauce, cream, and cream cheese. Stir until well blended. Add 16 ounces shredded cheddar cheese and stir until blended. Cover; stir occasionally to prevent sticking. After about 30 minutes stir well and then spread remaining pound of cheddar cheese over top. Turn heat to about 150-200 degrees. Serve with Tostitos scoops.

NOTE: Chipotle hot sauce is VERY hot so be careful. I usually add a tablespoon or so at the time until desired heat is reached.

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Cuban Guacamole

1 large ripe avocado, chopped
1 medium jalapeno pepper, chopped
2 teaspoons cilantro, finely chopped
1/8 teaspoon ground cumin
1/4 teaspoon Accent
1/4 teaspoon salt, or to taste
1/4 cup olive oil
1/2 cup mayonnaise
1/2 teaspoon ground black pepper
Water, as needed
3 tablespoons yellow onions, very finely minced

Place all of the ingredients except the onion in a chopper or food processor. Process until very smooth. Add water as needed to maintain desired thickness. Cover tightly and refrigerate for 4 hours. To serve, pour into a bowl and stir in the fresh very finely minced onion. Makes about 2 cups.

NOTE: Mince the onion just before serving. Use immediately. This does not keep well.

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Liverwurst Pate

8 ounces braunschweiger (liver-flavored sausage)
6 slices bacon, cooked and crumbled
2 tablespoons finely chopped green onions, including some of tops
1 tablespoon white wine
2 tablespoons soft butter, unsalted

Put all ingredients in bowl of food processor. Pulse until desired consistency. Chill for several hours before serving.

St Patrick's Day Dill Dip

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried dill weed
1 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon dried parsley
1/2 teaspoon Accent
1/4 teaspoon hot pepper sauce
1 large green bell pepper

In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.

To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

Cucumber Dip

1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 tablespoons green onions, chopped
1 clove garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon juice
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers.

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