I need a new Hot Dip Recipe

Marcia Thornley

12 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
12 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
12 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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Mustangs, I think toasted baguette would be good, I have crackers and some crudite....snap peas, cucumber, red and yellow peppers. I think even toasted pitas or nacho chips would be good. I am not very creative. The herb one lends itself a bit better to the crudite...the red pepper one is very flavourful.
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Lizzy, that sounds really good and I'm saving it. When you get time please tell us how you cook red beans. It's one of my favorite meals. I use an abbreviated version I got from the Gumbo Pages website.
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You can skip the watercress in this. Plus they're easy to make ahead: PESTO-STUFFED CHERRY TOMATOES (serves 6-8) 2 cups (1 pint) cherry tomatoes 3 oz pkg cream cheese, softened 2 TBL lemon juice 1/4 cup grated Parmesan 1/4 cup finely chopped pine nuts or sunflower seeds (almonds work also) 3/4 cup finely chopped fresh parsley 1/4 cup finely chopped watercress 1 1/2 tsp dried basil 2 cloves garlic, crushed Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while making the filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill tomatoes w/cheese mixture & chill.~~From Appetizers CHEESE STRAWS (makes about 5 dozen) 1 scan cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400Â° oven for 10 minutes or until slightly brown.~~Company's Coming For this you can vary the kinds of chips: NUTS & BOLTS (serves 12 or more) 2 small boxes Cheez-its 3 cans mixed nuts (3-4 cups) 8 oz shelled pecans 1 qt popcorn (best freshly popped) 2 pkg sesame chips 2 cans coconut chips 1 small box pretzel sticks 2 sticks margarine 1/2 tsp garlic salt or 1 clove garlic, crushed 1 tsp salt 1 tsp curry powder Dash of Tabasco 1 TBL Worcestershire sauce Preheat oven to 250Â°. Mix the Cheez-its, nuts, popcorn, chips & pretzel sticks in a large roasting pan. Melt the margarine in a small pan & stir in the seasonings. Sprinkle over the mixture in the roasting pan. Bake 1 hour, stirring 2-3 times. Cool on absorbent paper & store in cans or jars.~~Cincinnati Celebrates HAM CHEESE BALL (serves 12-15) Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve w/assorted crackers.~~Food for Thought Oh, and deviled eggs go over well with nearly everyone.
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Comments (5)
I assume shrimp is OK??? HOT ARTICHOKE SPINACH DIP (serves 12) 10 oz frozen choppe spinach, thawed & drained 14 oz can artichoke hearts, drianed 1 cup mayonnaise 1 1/2 cups Parmesand, shredded 1 1/2 cups Monterey Jack, shredded Garlic salt to taste 2 tsp Tabasco Melba toasts Preheat oven to 350Â°. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients & mix thoroughly. Pour into a 1 1/2 qt ovenproof dish. Bake 30 minutes. Serve warm with Melba toasts & crackers.~~A Slice of Paradise JUNIOR LEAGUE SEAFOOD DIP (serves 6-8) 1 round loaf of French or Italian bread 1 cup grated Cheddar 1 cup chopped onion 1 cup tiny shrimp or crabmeat, coarsely chopped 1 cup mayonnaise Cubed French or Italian bread Preheat oven to 350Â°. Slice off the top of the bread & hollow out the center to form a bowl. Cut the bread from the center into cubes & set aside. Mix the grated cheese, onion, shrimp & mayo by hand or in a processor until just blended. Transfer to the hollowed bread, place on a cookie sheet, & bake 20 minutes until bubbly. Serve w/crackers & the reserved bread cubes. Can also be baked in a buttered casserole & served w/bread or crackers.~~Without Reservations SPICY SHRIMP SPREAD (2 cups) 8 oz pkg cream cheese at room temperature 2 TBL chopped onion 2 TBL sour cream 1 TBL creamed horseradish 1/4 tsp salt Dash pepper 8 oz cooked shrimp, chopped Preheat oven to 375Â°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stir until thoroughly blended, then fold in the shrimp. Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~~Delicioso
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patti43
12 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
12 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
12 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
12 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
12 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
12 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
12 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

Related Discussions

patti43

lowspark

stephmc72

hoovergal

tami_ohio

glenda_al

lynn_d

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