Guacamole Dip

FB Source: Carl Barbaro

Ingredients:
2 ripe avocados
1 teaspoon lime juice
1 green onion, diced
1 garlic clove, minced (optional)
½ small tomato, chopped
Pinch of salt (optional)

Directions:

1. Peel avocados. 
2. Place them in a bowl and mash with a fork. 
3. Add lime juice, green onion, garlic, tomato, and salt stirring well.

(from Dr. Susan's Kitchen)
Serve with low-fat corn chips, sliced vegetables, and entrees such as burritos. Delicious!

Stacie says: "Save the avocado pit, and keep it in the bowl of guacamole. It helps to keep the dip from oxidating (going brown) as quickly."

The Cheese Dip That Will Make You Famous!

FB Source: Donja Lewis Roberts

Ingredients:
1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies

Directions:

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping

I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.

Jalapeño Popper Dip

FB Source: Tammy Smith Griffiths

Original Source: Spend with Pennies

Ingredients:
1 4 oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8 oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley

Directions:

1. In a mixer or by hand, combine cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
3. Spoon into 8x8 baking dish, spreading evenly.
4. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
5. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
6. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
7. Serve with bread or crackers.

Chicken Enchilada Dip Roll-Ups

Sherri Butler to Hillbilly Recipes.

Ingredients:
2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press) 
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well. 
   Cover and refrigerate for at least one hour.
3. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula.
4. Roll and cut into slices.

Chicken Enchilada Dip

SkinnyWrapCowgirl

Ingredients:
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more if you like more heat)

Directions:

1. In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. 
2. Transfer the chicken mixture to a medium baking dish. 
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

I made a DOUBLE batch for a shower last year. We stood around and ate the whole pan. This is perfect for Fall get togethers! 

Cheesy Baked Dip

Anita Maria

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Directions:

1. Mix first seven ingredients together and put into the hollowed out bread loaf.
2. Bake at 350 degrees uncovered for one hour. 
3. Serve with leftover bread or chips.

Source: triedandtasty.com

If you ever have to bring something to a potluck or if you are asked to bring an snacky type dish to someone's house...this Everyone would LOVE!!
(not exactly low cal...but ok for low carbers if they used pork rinds for dippers...and of course all the guys out there )

BLT Dip

Angel McGuire

OMG!!!!! Warning, it went so fast I barely had time to try it!!!!

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Fall Dip

Jody Sahonic Whitman

Fall Dip

16 oz tub Cool Whip

3 small boxes instant vanilla pudding mix 

1 small can of pumpkin

Pumpkin Pie Spice - to taste

Graham Crackers

I'm making this this year!. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!! 

S'mores Dip

Wendy Bongalis-Royer

S'MORES DIP

Ingredients:
1 cup of milk chocolate chips
2 tbs. of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions:
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Can't wait to make this with my kids!!

The Greatest Queso That Ever Lived

Vicki L Theobald Brearley

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Jalapeno Popper Dip

Foodie TV

JALAPENO POPPER DIP

Ingredients:

2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted

Directions:

Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chillies or jalapenos.

Spread the dip into a greased casserole dish. I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip. The mayo will begin to separate and leave you with a greasy mess.

Jalapeno Popper Dip

FB Source: Easy Recipes, Healthy Eating Ideas

Ingredients:
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapenos, chopped and de-seeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Directions:

1. Preheat oven to 350.
2. Combine all of the ingredients into a medium bowl. Stir well.
3. Transfer to an oven proof dish. The size of the dish determines how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
4. Combine the topping ingredients and sprinkle all over the top of the dip.
5. Bake the dip for 20-30 minutes or until bubbly.

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