Hot Queso Dip

1 lb. ground beef - brown and drain
1 lb. Mexican Velveeta
1 can Rotel tomatoes (any variety will work)
1 can cream of mushroom soup

Mix all the above ingredients, heat and serve with tortilla chips

Shoot, I just typed this--and it's long--and lost it. Here we go again. I found this on Pinterest and haven't made it yet, because it's way too much unless you take it to a party.

Be sure to read the very end where it tells how it got it's name.

Hissy Fit Dip

16 oz. sour cream
8 oz. cream cheese, softened
8 oz. Velveeta, small cubes
1 c. white American cheese, shredded
1 lb. pork sausage, cooked, crumbled and drained
1/4 c. green onions, finely chopped
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. ground sage
1/4 tsp. curry powder
1/8 tsp. cayenne pepper
Dash of garlic powder
Sea salt and fresh cracked pepper to taste

In a mixing bowl, combine all ingredients, stirring until well blended. Place in a baking dish sprayed with Pam. Bake at 350 for 1 hour. Serve with crackers, chips or veggie sticks.

Rumor has it that the first time this was served at an SEC tailgating party, it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence forth the name.

This is a keeper!

Caramallow Dip

4 c. mini marshmallows
25 caramels (unwrapped)
1/2 c. sweetened condensed milk

Place marshmallows, caramels and condensed milk in a large microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.

This is absolutely wonderful!

Fresh Grape Salsa

1-1/2 lb. Red Seedless Grapes, halved
1 Tbsp. red wine vinegar
1/2 Tbsp Agave syrup (I used honey)
1 bunch fresh mint, finely chopped
1/2 small red onion, finely chopped

Combine all ingredients and chill for one hour or overnight.
Can be served with toasted baguette slices and goat cheese or Brie.

***If you prefer to serve with chips, cut the grapes into smaller pieces

I found this recipe on Facebook and have made it four times already. I eat it with low fat ripple potato chips.

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Super easy dip for potato chips-

A brick of cream cheese, softened, add a few T of milk to thin it, grate some onion into it to taste (the juice will also thin it a bit). A bit of celery salt. Delish. Simple.

My mother's best dip-

Sour Cream, dried onion bits, a few dashes of Worcestershire sauce, 1 or 2 dashes of hot sauce, and a bit of Lowrey's Seasoned Salt. Also simple and yummy.

Black Bean Dip.

1 16 oz. can black beans, drained
2 T. chopped green onion
1 garlic clove, minced
1/2 tsp. dill
1 T. lime juice
2 T. rice vinegar
a dash of cayenne pepper

Crush beans in a ziplock bag or use small food processor, add the onions, garlic, lime dill and vinegar. Mix well and place into a bowl. Dash with cayenne pepper, serve with tortilla chips.
I usually use extra lime juice and vinegar, though, to make it creamier.

My sister shared this recipe. It disappears fast!

Old Bay Hot Crab Dip

1 (8 oz.) cream cheese, softened
1 c. mayonnaise
2 tsp. Old Bay seasoning
1/2 tsp. dry mustard
Few dashes of hot sauce (my addition)
1 lb. lump crabmeat
1/4 c. shredded Cheddar cheese

Preheat oven to 350. Mix cream cheese, mayo, Old Bay, hot sauce (if using and dry mustard in a medium bowl until well blended. Add crabmeat; toss gently. Spread in a shallow 1-1/2 qt. baking dish. Sprinkle with cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or baguette slices. Makes 3-1/2 c.

Big Bowl Cheese Dip

1/2 cup diced onion
1 cup regular or non-alcoholic beer
8-ounces (2 cups) shredded Cheddar cheese
8-ounces (2 cups) shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 1/2 tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce*
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping

Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.

In a large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.

Makes 20 servings.

*Store remaining chipotles in small packages in freezer for later use.

This one was posted by Seagrass a few years ago. Everyone in my family loves it!

APPLE DIP

8 servings
8 oz. cream cheese, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped, salted peanuts (without skins)
3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color)
1/2 cup orange juice

Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or Ziploc bag in the orange juice, then arrange when ready to serve).

Coconut Cream Cheese Dip (Dessert Now, Dinner Later)

8 oz. cream cheese, softened
1 - 15. oz. can Cream of Coconut (NOT coconut milk)
1 - 8 oz. tub Cool Whip

Whip the cream cheese with the cream of coconut with a mixer until all the lumps are gone. Fold in Cool Whip. Refrigerate. Serve with strawberries or other fruit, and graham crackers. Makes a lot.

I used to make this a lot. It's a spread rather than a dip.

Shrimp Butter

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 (4 oz.) cans tiny shrimp, drained
1 Tbsp. chopped onion
3 Tbsp. lemon juice
1/2 tsp. garlic salt
1/4 c. mayonnaise

Place the butter and cream cheese in a medium bowl and beat with an electric mixer. Add the shrimp, onion, lemon juice, garlic salt and mayo; beat until fluffy. Cover and chill several hours before serving. Allow the butter to come to room temperature before serving. Serve on crackers.

2 Ingredient Taco Dip

16 ounces sour cream
1 package taco seasoning mix

Combine thoroughly and chill for at least an hour.

Grandson requests this often:

Chocolate mousse dip
2 squares BAKER'S Semi-Sweet Baking Chocolate I use 2/3 cup chocolate chips which equals 2 squares, cause they melt faster

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided I used the small container, which is 8 oz and LITE

PLACE chocolate in small bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. It takes a little longer than 1 minute, but stir after each 30 seconds until melted

ADD 1/2 cup of the whipped topping; stir until well blended. this is important to temper, and STIR FAST, so the hot chocolate blends with the 1/2 cup and doesn't harden,, THEN Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

super bowl dip

one large jar of prepared salsa (pace is my choice)

1lb of grated jack cheese

1 can diced black olives

green onions to taste (i use a small bunch) chopped, including some if the green

2 roma tomatoes, seeded and chopped

mix and chill...this "dip" is drier and chunky...in fact we use leftovers to make dinner burritos, adding refried beans...

Easy Shrimp Dip

1 10 oz. can of CampbellâÂÂs Cream of Shrimp Soup
1 8 oz. pkg. of cream cheese
1 8 oz. pkg. of salad shrimp

Cream CampbellâÂÂs Cream of Shrimp Soup and cream cheese together. Stir in shrimp and chill. Serve with ruffles.

Piggly Wiggly Taco Dip

1/4 lb. lean ground beef
1 pkg. dry onion soup mix
2 cups sour cream
8 oz. cream cheese, softened
3/4 cup Monterey Jack cheese, shredded
1 lb. lettuce, shredded
3 cups tomatoes, chopped
1 lb. tortilla chips

Preheat oven to 350 degrees. Heat a heavy nonstick pan over medium-high heat.
Sauté ground beef 3 to 5 minutes, stirring frequently to break up meat, until
browned. Discard excess liquid. Combine onion soup mix, sour cream and softened
cream cheese in an oven proof dish. Stir in ground beef and 1/2 cup cheese.
Sprinkle with remaining cheese. Bake 30 minutes, or until heated through.
Top with lettuce and tomato and serve with tortilla chips. Serves 12.

Source: pigglywiggly.com

We had this last summer and I'm definitely going to make it again this year.

Curry Vegetable Dip

1 cup mayonnaise
1 tsp horseradish
1 tsp dry mustard
1 tsp curry powder
dash lemon juice
2 tbsp sour cream.

Yogurt or yogurt blended with cottage cheese can also be an option, and chopped fresh herbs stirred in.

This was in the St. Pete Times before Superbowl a few years back. The list has 25 different dips!

Cheddar Horseradish Spread

2 c. coarsely grated extra-sharp white cheddar cheese
1/3 c. mayonnaise
2 Tbsp. drained, bottled horseradish
2 Tbsp, freshly chopped fresh parsley
2 tsp. Dijon mustard
1/2 lb. radishes, chopped fine or grated

Mix together and chill. Right before serving, stir in 1-1/2 c. radishes. Season with salt and pepper.

This is good with wings.

Blue Cheese Dip (Paula Deen)

1/2 c. sour cream
1/4 c. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1/2 c. (2 oz.) crumbled blue cheese
1/2 c. finely chopped green onions, white and green parts

Combine the sour cream, mayo, salt and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to serve.

Jalapeño Popper Dip

2 8 oz. pkg. cream cheese, room temp
1 C. mayo (I use 1/2 mayo 1/2 sour cream)
1 4 oz, can chopped green chilies, drained
4 - 6 jalapeños, diced
1 C. grated Parmesan cheese (not the green can stuff) mixed with 1/2 C. panko bread crumbs

Mix together cream cheese, mayo, sour cream, chilies and jalapeños. Put in oven proof dish, top with panko and Parmesan. Bake 400 20 minutes. Serve with toasted baguette slices

Note: can substitute cheddar for Parmesan.

Vidalia Onion Dip

2 C. chopped Vidalia onions
1 -2 C mayonnaise
2 C. grated Swiss cheese
Cayenne pepper

Stir together and bake 350 until brown and bubbly. Serve with toasted bread rounds.

This post was edited by georgysmom on Sat, May 25, 13 at 12:05

This dip was made famous at the KT Iowa Get-together.

Think Sandie made it!

Buffalo Chicken Dip

2 cups cooked chicken breast shredded
---
4-8 oz. Franks Hot Sauce I used 4 oz
16 oz. cream cheese
1/2 cup blue cheese or ranch salad dressing **used buttermilk ranch
2 cups shredded Cheddar cheese, divided **used finely shredded fiesta blend

Preheat Oven: 350ð

Combine chicken with 1 cup of cheese. (Adjust the amounts of hot sauce to make the dip mild, medium or hot per your own taste.)

Heat the hot sauce, cream cheese, dressing until melted

Add to the chicken and cheese

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350ú F for 25 to 30 minutes.

Used an oblong baking dish sprayed with pam

Scoops are great for dipping.

Warm and Creamy Bacon Dip
Source: Daisy Sour Cream

8 ounces softened cream cheese
2 cups sour cream
3 ounces bacon bits
2 cups shredded Cheddar cheese
1 cup chopped green onion, more for garnish
Chopped bacon for garnish, optional

Bring cream cheese to room temperature. Preheat oven to 400 degrees. In a bowl, combine all ingredients. Place in a 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.

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

A friend gave this recipe to me many years ago.

Tzatziki

Recipe my MIL taught me when I was in Greece.

1 pint thick Greek yogurt. Supermarkets in USA call this yogurt spread, yogurt cheese or lebne. If you can't find, put 1 quart of plain yogurt in a strainer lined with cheese cloth over a bowl and let all liquid drain. Can do this overnight in refrigerator. Grate 1 med-large English cucumber on large holes of a box grater. Squeeze all liquid out and add to the yogurt. Crush in a garlic press 4-8 cloves of gralic, depending on how strong you want it. Add a few tbsp of good Greek evoo, salt and pepper. Stir well. Let sit for an hour or more.