Tag Archives: dip

Bacon Cheddar Ranch Dip


1 (16 ounce) container sour cream
1 (1 ounce) package dry Hidden-Valley Ranch dressing mix
1 (3 ounce) can bacon bits or pieces
1 cup shredded Cheddar cheese


In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix.

Mix in the bacon bits and Cheddar cheese.

Chill in the refrigerator 20 minutes or longer before serving.

Cheesy Chicken Taco Dip

Serves: 6


8 oz cream cheese (room temp)
3/4 cup sour cream
1 jalapeno, minced*
1/2 TBS taco seasoning (or more to taste)
2 cooked chicken breasts, shredded (about 1 1/2 cups)
3/4 cup shredded Mexican blend cheese
Salt & pepper


Preheat oven to 375 degrees.

In a mixing bowl, combine cream cheese, sour cream, jalapeno and taco seasoning and mix until blended.

Add in chicken, cheese S & P and toss until combined.

Scoop into a small baking dish and cook for 20 minutes or until bubbly around the edges and a bit browned on top.

Serve with tortilla chips.


The seeds and stems of the jalapeno are often the hottest part, remove the seeds and stem for less heat in the dip.

Taste the dip once you have it mixed, add more taco seasoning based on your preference.

Crab Rangoon Dip with Wonton Chips

Serves 12


8 oz cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup fresh parmesan cheese
2 cans (6 oz) crab meat, drained
1 cup shredded mozzarella cheese, divided
2 tablespoons fresh chives
1 clove garlic
1/2 teaspoon pepper

Wonton Chips

1 package wonton wrappers
cooking spray


1 tablespoon fresh chives (optional)


Preheat oven to 350 degrees.

Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.

Bake 7-8 minutes or until brown and crispy, set aside.

Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping.

Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips

Jalapeño Popper Dip

Serves: 12 servings


1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8oz package cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese


1 cup Panko bread crumbs
4 tablespoons butter or margarine, melted
1/4 cup shredded parmesan cheese
1 tablespoon fresh parsley


Preheat oven to 375 degrees.

With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.

Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.

Spread into an 8×8 baking dish.

Combine bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and parsley.

Sprinkle the crumb topping over the cream cheese mixture.

Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.

Author’s notes: And just a note, I have successfully replaced the sour cream in this recipe with Greek yogurt several times. If you’re a bacon fan, you can add about 1/4 cup crisp chopped bacon into the mixture.

To prepare this jalapeno popper dip ahead of time, combine the ingredients as directed and spread it into the dish and refrigerate. Combine the topping ingredients and place them in a separate container or sandwich bag and sprinkle them on just before baking.

Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!

Taco Dip


Some Ground Beef
Poblano Pepper
Taco Seasoning
Cream Cheese
Shredded Cheese (Or any other tasty cheese)
Some milk
Large Flour Tortilla
Tortilla Chips
Canola Oil Spray


The Dip:

Cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.

In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-think consistency. Add beef and pepper. Stir until well combined. You may need to add more milk at this point.

The Bowl:

Preheat oven to 190C / 375F. Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.

Fill tortilla bowl with dip

Cheesy Garlic Knot White Pizza Dip


Pizza Dough
8 oz Cream Cheese – Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil – Chopped
6 Cloves Garlic – Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter – Melted
1/4 Cup Fresh Parsley – Chopped


Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.

Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes – allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional).

Bake in a preheated oven at 400F (200C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned – watching closely so as not to burn it.

Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving

Texas Trash Warm Bean Dip


1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Potato Chip Dip


Sour Cream – 1 (8 oz) container
Cream Cheese – 1 (8 oz) container
Ranch Seasoning – 1 packet
Shredded Cheddar Cheese – 1 cup (plus extra for topping)
Crumbled Bacon – 1/2 cup (plus extra for topping)
Chopped Green Onions – 1/4 cup (plus extra for topping)


Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth. Then, add in the cheddar cheese and stir until well-blended. Lastly, add in the crumbled bacon and the green onions and stir.

Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!

Cheese Dip


1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeno 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


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

Veggie Dip


16 oz Greek Yogurt
3 Tbsp. Dried Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 tsp Dried Basil
1 Tbsp. Green Onions


1 Tbsp. Green Onions
1/2 tsp Dried Minced Garlic
1/2 tsp Dried Minced Onion


In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.

To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)

Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.

Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.