Archive for the ‘Dips’ Category

I was flipping through Food Network magazine and came across the recipe for this dip and could not wait to go to the store, buy all of the ingredients, and make it! And let me tell you, it is just as yummy as it sounds (as looks). This is a perfect appetizer for a party (superbowl is coming up…) and will definitely win you any man’s heart. Try it and see, I guarantee EVERYONE who tastes it will love it!

Prep Time: 5 Minutes
Total Time: 35 Minutes
Serves: 12


  • 8 ounces cream cheese, softened
  • 2 cups Daisy Brand Sour Cream
  • 3 ounces bacon bits
  • 2 cups Cheddar cheese, shredded
  • 1 cup green onion, chopped


  1. Preheat the oven to 400 degrees.
  2. In a bowl, combine all ingredients.
  3. Place the mixture in a 1-quart baking dish. Cover.
  4. Heat the dip for 25-30 minutes or until hot.
  5. Serve with assorted fresh vegetables, crackers and/or chips.

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Recipe source: Daisy Brand

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This recipe comes from my Joy of Cooking day calendar. It would be great for a party appetizer, served with chicken or spring rolls, as mentioned below. I love anything with peanuts and peanut butter and I can’t wait to make it! 

Yield: 1.5 cups

Some version of this sauce is served all over Southeast Asia, with the small skewers of meat and chicken known as satays, or with many other dishes from spring rolls to grilled meats. Thin it with a bit of rice vinegar for a Thai-style salad dressing or marinade. 

Heat in a small saucepan over medium heat:

  • 2 tsp. vegetable oil

Add and cook, stirring until golden brown, about one minute:

  • 4 garlic cloves, minced
  • 1 tsp. minced peeled fresh ginger
  • 1/2 tsp. crushed red pepper flakes, or to taste

Add and cook, stirring until thickened, about 4 minutes:

  • 1 cup water
  • 2 tbsp. soy sauce
  • 2 tbsp. fresh lime juice
  • 2/3 cup chunky peanut butter, preferably unsweetened
  • 1 tbsp. light brown sugar, or to taste

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I love dips. My go-to dips for parties and appetizers are always spinach artichoke dip and crab dip, so I was excited to come across this Shrimp Artichoke Dip in the Another Taste of Aloha cookbook. I think I will try it out for an appetizer on either Christmas Eve or Christmas dinner!


  • 2 (14-oz) cans artichoke hearts, drained and chopped
  • 2 cups mayonnaise
  • 2 cups parmesan cheese, grated
  • 6 oz tiny shrimp, cooked
  • 2 tsp butter or margarine
  • 1/2 cup bread crumbs


Preheat oven to 325 degrees. Combine artichokes, mayonnaise, and cheese, mixing well. Gently stir in shrimp. Spoon into a lightly greased 1 1/2 quart casserole dish. Melt butter or margarine in a skillet. Add dried bread crumbs and stir until browned. Top artichoke and shrimp mixture with bread crumbs. Bake for 15 to 20 minutes. Serve with table water crackers.

Serves: 6

Variation: To make Seafood Artichoke Dip, substitute 6 oz crabmeat for the shrimp.

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IMGP3733This is a family favorite recipe that I love love love! It’s great to serve when entertaining or if you need to bring something to a party. If you are bringing it somewhere, it’s best to bake it there so that it can be eaten fresh right out of the oven!


  • 8 oz block cream cheese (softened)
  • 8 oz container sour cream
  • 10.5 oz can jalapeno bean dip or 10.5 oz can of plain refried beans
  • 1.5 oz package taco seasoning mix
  • 6 green onions, sliced
  • 1 cup grated mexican cheese


  1. Preheat oven to 350 degrees.
  2. Combine softened cream cheese and sour cream with a hand mixer
  3. Stir in green onions by hand
  4. Add bean dip, taco seasoning mix, and a few dashes of tabasco
  5. Place in shallow baking dish
  6. Top with cheese and bake at 350 degrees for 20-30 minutes, until cheese starts to brown and bubble.

Serve with blue or yellow corn chips.




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    IMGP3403This is a fabulous recipe from a family friend, Beryl Moir! My mom (and Auntie Joan I’m sure) have been making this for many years and last night my mom and I made it together! It is so delicious and is a wonderfully refreshing summer appetizer dip recipe. Eat it with veggies or tortilla chips or even crackers. It’s so good that you could eat it with anything! I can’t wait to dig into the leftovers later this afternoon! 🙂


    • 1 8 oz container sour cream
    • 1 cup grated cheddar or mexican cheese
    • 1 can drained “Mexicorn” niblets
    • 1 small can diced green chiles
    • 2 cloves garlic, minced
    • 1/2 cup chopped red onion
    • Salt and Pepper
    • 1 tsp chili powder (more if desired)


    This is super easy. Place all ingredients in a mixing bowl and stir together. Taste and then season more if needed. Enjoy!


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    imgp2889I love every single one of Giada’s recipes that I have made, especially this one! This White Bean Dip with Pita Chips is a great party appetizer that my mom (surprise surprise :)) recommended to me awhile ago. I made it over the summer for a party and it was a huge hit! I went to a party last night and I thought it would be easy to whip up in advance, pop in the fridge, and then grab it right before I’m ready to go. The pita chips that go with the recipe are delicious, but you can also use bread, crackers, veggies, or mini-pitas like I did. The white bean dip also is a great spread for a veggie sandwich the next day if you have leftovers- spread it on ciabatta bread and add cheese, avocado, tomato, cucumbers, lettuce, and whatever else you like! 


    • 1 (15-ounce) can cannellini beans, drained and rinsed
    • 2 cloves garlic
    • 2 tablespoons fresh lemon juice
    • 1/3 cup olive oil, plus 4 tablespoons
    • 1/4 cup (loosely packed) fresh Italian parsley leaves
    • Salt
    • Freshly ground black pepper
    • 6 pitas
    • 1 teaspoon dried oregano

    Canellini beans










    Pulse it all together!












    1. Preheat the oven to 400 degrees F.
    2. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
    3. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
    4. Serve the pita toasts warm or at room temperature alongside the bean puree.

    Note- I don’t have a large food processor, so to make the bean puree, I use a mini-food processor that I absolutely LOVE. It works perfectly!

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    imgp23641The other night I was hosting a party called “Women Who Wine.” Everyone brings either a bottle of wine or an appetizer and it’s an opportunity to get together with other female professionals and talk about jobs, networking opportunities, or whatever else someone has to bring up- houses for sale, for rent, fundraisers, etc. I think mostly it’s just a fun way to socialize, eat some yummy food, and enjoy a glass of wine or two with friends, old and current co-workers, and meet new people. Since I’m not currently working and everyone who was coming is working, I thought I would put together a few appetizers since I assumed most people would bring wine since that’s easier to pick up than making an appetizer after work and then coming to the party. However, money is a bit more tight for me than ever, I wanted to figure out what would be yummy, quick, and also affordable since I had a busy day of errands and running around. Here were my ideas:

    • Spinach and Artichoke Dip– this is an all time favorite recipe that I love to make because it can be prepared in advance, covered with plastic wrap and put in the fridge, and popped in the oven 30 minutes prior to guests arriving. Serve with your favorite bread, crackers, or veggies. Click here for the link to this recipe.
    • Hummus and Carrots- buy or make you preferred type of carrots and pick of a bag of baby carrots. Rinse the carrots and place the hummus in a small bowl- what’s easier than that!
    • Spreadable cheese and crackers- I have always loved spreadable cheeses. They are so creamy and delicious and such an easy appetizer!  I picked up Philadelphia cream cheese spread with garlic and herbs. You can find this at any grocery store in the cheese aisle. They have several other flavors but I am in love with this kind. 
    • Cupcakes! I made pineapple cupcakes straight from the box and frosted with vanilla icing. These were delicious!! Super quick and easy too- just follow the package directions! 










    What did other people bring? My friend Ashley brought an amazing pizza dip which I have already requested the recipe for and cannot wait to make this! Other contributions were chocolate chip cookies (can’t go wrong with these!!), fresh sliced strawberries (fruit is always a great healthy addition to a party), and some more cheese and crackers. Oh and of course several bottles of wine! Everyone had a lot of fun at the party and the only person who was upset was my boyfriend who came home expecting leftovers and there were none! You know that’s a sign of great food when there is nothing left! 🙂

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    imgp1745This Valentine’s Day, instead of going out an spending a fortune on an overpriced set menu at a restaurant, we decided to stay in and make dinner in the comfort of our own home. Faced with the decision of what to make, at the last minute while shopping at the grocery store we decided to make a bunch of appetizers so that we could enjoy a lot of little different things. I think this is a really fun way to make a meal to enjoy with someone, because each person can pick a few things that they want to make. We did cheat a little bit- for dessert, we picked up individual mini cheesecakes which were to die for. We each chose the one that looked best to us- chocolate truffle cheesecake for him, and regular cheesecake for me. We really enjoyed everything that we made and wouldn’t have done anything differently. Two of the appetizer recipes that we used were old favorites and two were new ones that we created. We had lots of fun in the kitchen and eating- and the best part was we didn’t have to venture out into the cold Colorado night!

    Here are the recipes for our Valentine’s Day Appetizer Feast:

    Spinach Artichoke Dip

    Tomato Mozzarella Salad

    Prosciutto Topped Pesto Bread

    Parmesan and Basil Chicken Strips

    And not wanting to end the festivities with dinner, for brunch on Sunday, we made Strawberry Love Pancakes, to go with the Valentine’s Day theme. This brunch was a perfect way to end the weekend!

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    My friend Kristina who I absolutely adore came over the other night to cook dinner with me. I haven’t seen her in forever, so we had a lot to catch up on. We both love to cook, so we would much rather stay in and make something together than go out to eat- we can get more talking done and make really yummy food together! We decided to make salmon with sesame ginger rice (purchased, not made), and bok choy. For an appetizer, I made crab dip served with whole wheat Ritz crackers (delicious, you will have to try them) and for dessert, we made Supernatural Brownies (everyone has to try this recipe- it is easy and so amazingly chocolaty and delicious). In my opinion, the best thing to do is to make a healthy dinner so that you don’t have to feel guilty about eating dessert or feel the need to work out the next day, right? 🙂

    Here are the recipes from our fabulous dinner:

    Crab Dip

    Salmon with Lime and Lemon Pepper

    Bok Choy Sauteed in Olive Oil and Soy Sauce

    Supernatural Brownies

    Drinks: Mini-bottles of Pinot Grigio, Sauvignon Blanc, and Wine Coolers!










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    imgp1579Mike actually won an award for this guacamole at a company party! And it really is that good- it’s especially yummy when you dip chips in the guacamole and queso cheese dip… mmmmmm


    • 4 very ripe avocados, mashed
    • 2 garlic cloves, minced
    • 1/2 white onion, finely chopped
    • 1 small tomato, chopped
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 2 tbsp cilantro, finely chopped
    • Chips of your choice








    1. In a medium sized bowl, cut apart, peel and spoon out, and mash avocados. Keep one avocado seed.
    2. Chop onion and mix in with avocado.
    3. Add tomato and cilantro and mix in.
    4. Squeeze in lemon and lime juice and stir in.
    5. To keep guacamole fresh, leave one seed in the middle of the guacamole- for freshness and aesthetic purposes.
    6. Serve with chips- my favorite are the tortilla scoop chips.


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