I need a new Hot Dip Recipe

Marcia Thornley

15 years ago

Would anyone have a yummy Hot Dip Recipe that they'd care to share. I need some new ideas.

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Comments (9)

luckygardnr
15 years ago
This was a total success at a neighborhood party!

Caramelized Onion Dip

1 cup mayonnaise
1 cup cheese (made up of sharp cheddar, cream cheese and parmesan)
1 cup caramelized sweet onion
2 green onions, chopped, some reserved to sprinkle on the finished product

Preheat oven to 350Ã¯Â¿Â½.

Place mixed ingredients in oven proof dish. Bake until hot and bubbly, approximately 40 minutes.

Serve with crusty bread or crackers.
lydia1959
15 years ago
I've made this Reuben dip several times. Super easy and tastes great too!

You don't have to make it in the slow cooker, It can be mixed and heated in the microwave if that works better for you.

Here is a link that might be useful: Reuben dip
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Comments (6)
Here you go. BUFFALO CHICKEN DIP 2 -- 10 to 13 oz cans all white chicken (drained and shredded) 1 cup Frank's or Texas Pete's hot sauce place in skillet and cook until hot. add 2-- 8 oz pkgs cream cheese and 1 cup ranch dressing cook until melted and mixed. add 1 cup shredded cheddar cheese. cook until melted and mixed. pour into crock pot. add 1 cup cheddar cheese on top and heat until bubbly. serve with tortilla chips and celery ****Note: I used cooked and shredded chicken breasts instead of the canned chicken. Tami
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patti43
15 years ago
Here are some you may like.

STUFFED JALAPENO DIP

2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.

PIZZA DIP (Foodgawker)

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes.

SWISS AND BACON DIP

8 slices center cut bacon, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
2 rounded teaspoons horseradish (optional)
1 1/2 cups Swiss Cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of breads or crackers for dipping

Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
lowspark
15 years ago
This is my favorite go-to recipe for a very easy hot dip that everyone LOVES.

1 8-oz package cream cheese
8 oz shredded cheddar or jack cheese
8 oz jar of salsa

Throw it all in a pot over low heat. Stir as needed as the cheeses melt. Serve with tortilla chips.

The salsa can be mild or medium or hot according to your guests' tastes. The original recipe called for half those amounts (4 oz instead of 8) but people love this stuff and it goes fast. In addition to which, who wants to put a half brick of cream cheese back in the fridge? LOL
stephmc72
15 years ago
Buffalo Chicken Dip:

1 1/2 lbs chicken breasts
1 12-oz bottle FrankÃ¯Â¿Â½s Hot Wing Sauce (DO NOT substitute Tabasco whatever you do)
8 ounces cream cheese, softened
8 ounces (half a bottle) Ranch dressing
1/2 cup chopped celery
4 ounces shredded sharp cheddar cheese

Preheat oven to 375.

Poach the chicken breasts in boiling water until cooked through. Drain, let cool and then pull meat apart with a fork.

In a nine inch casserole dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish.

In a medium sized saucepot, combine the cream cheese and ranch dressing. Whisk while heating until smooth. You donÃ¯Â¿Â½t want any cream cheese clumps!

Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery on top. Bake for fifteen minutes.

After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes, or until the cheese has melted and is bubbling. Remove from oven and let sit for ten minutes. Stir well and serve with chips, celery sticks or actual chicken wings.

**My husband who does not like Buffalo wings or anything hot loved this dip!!! The cream cheese and ranch cut down the heat of the buffalo sauce and it's just mildly spicy. It's really yummy!!!
hoovergal
15 years ago
This dip tastes just like a hot wing - everyone loves it. You can adjust the amount of hot sauce to your taste. I also usually double this recipe.

Buffalo Chicken Dip

2 large boneless, skinless chicken breast halves (1 lb each)
6 tablespoons Frank's hot sauce
1 package (8 ounces) cream cheese, cut into 1 inch cubes
1/2 cup ranch salad dressing
1/2 cup shredded chedder cheese

Boil chicken until done and then shred with two forks. Put chicken into skillet and add hot sauce to heat thoroughly. Add cream cheese and dressing and heat until well blended. Add half of shredded cheese, stir until melted. Place in a small crock pot; sprinkle with remaining cheese on top. Serve with crackers or Fritos chips.

Enjoy.
tami_ohio
15 years ago
Hoovergal posted the same one my SIL gave me. That's what I would have given you! I also serve it with celery sticks.
glenda_al
15 years ago
CrockPot Cream Cheese Sausage and Rotel Dip

- 8 oz cream cheese
- 1 can tomatoes and green chies (aka Rotel), drained
- 1 lb breakfast sausage, browned and drained

Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and add it. Cover and cook on low for about 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.
lynn_d
15 years ago
Just a vote for Lydia's Reuben Dip!!! I have made that a few times and everyone (especially the guys) love it! Goes great with beer!

I need a new Hot Dip Recipe

Comments (9)

luckygardnr

lydia1959

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patti43

lowspark

stephmc72

hoovergal

tami_ohio

glenda_al

lynn_d

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