Raspberry Dip

 16 ounces cream cheese softened

1/2 cup raspberries (about 2 1/2 ounces)

1/4 cup sour cream

2 tablespoons honey

1 teaspoon vanilla extract

1/4 teaspoon grated orange zest --optional

In a food processor, combine all ingredients and process until smooth.  Scape into serving bowl.  Cover and put into fridge for at least 2 hours or more before serving.

I have use toothpicks and have put out pineapple chunks, pound cake cubes, vanilla wafers, pieces of chocolate bars, and assorted cookies to serve with it.

Pumpkin Cookie Dip

Serve with gingersnaps, vanilla wafers, or sliced apples

1-8 oz. package cream cheese, softened
2 (7-oz) jars marshmallow creme
1 (15 oz) can pumpkin
1 teaspoon cinnamon
1 teaspoon grated orange zest

In mixing bowl beat cream cheese and marshmallow creme together until smooth.  Stir in pumpkin, cinnamon and orange zest.  Store in refrigerator/.  Makes 4 cups

Substitute drained mashed sweet potatoes for pumpkin.

A co-worker use to bring this often at work.

Clay flower pots

When serving dip put either foil or parchment paper into the clay pot and up the sides and fill it up.  The pot can be painted or decorated for the event.

Use the really small ones for individual servings for each person.

Cucumber Dip

This dip is really good!

Original recipe is:
1  8 oz. package of cream cheese softened
2  small to medium cucumbers
1/4 tsp. garlic salt
1/4 teaspoon onion salt
Peel, core and dice cucumber pretty small.  Sprinkle with salts and toss.  Let stand for 20 to 30 minutes, then mix in the cream cheese.  If it is to thick add a few drops of milk, BUT be carefull it can get runny fast. Sometimes if left to sit in fridge juice will be standing in it so if you mix that in, it is ready for dipping and no milk needed.

For a larger batch for a potluck the lady I got the recipe from said she used this:
3  8 oz cream cheese softened
3 large cucumbers
1 tsp garlic salt
1 tsp onion salt
then follow the above

Like she said it is a trial and error recipe and depends on your taste.

I have always used the original recipe and added to our taste.

Pretzel Beer Dip

1 pkg. Hidden Valley Ranch Dip (dry mix)
2 8 oz. package cream cheese softened
1 1/2 cup shredded Cheddar cheese
3/4 cup flat beer

Mix cream cheese with beer.  Add dry ranch and cheese in, stirring well.  Serve with pretzels or crackers.

Smooth As Silk Fruit Dip

8 oz pkg. fat free cream cheese softened
1/2 cup non-fat sour cream
6 Tablespoons sugar
4 Tablespoons skim milk
1/4 teaspoon almond extract
With an electric mixer, beat cream cheese until smooth.  Blend in sour cream.  Add sugar, milk and almond extract.  Mix until well blended.  Refrigerate and serve with assorted fruits for dipping.

Mississippi Fun Dip

This year I am looking up recipes that I would like to try for the holidays.

1 loaf Italian bread
2 8 oz pkgs. cream cheese, softened
1 cup sour cream
2 cups shredded Cheddar cheese
2 cups cooked ham, diced
4-oz can diced green chiles, drained
1/4 cup green onions diced

Slice off top of loaf lengthwise and scoop out the bread inside--reserve it for dipping.  Combine the other ingredients.  Blend well and spoon mixture into loaf.  Replace top of the loaf wrap in aluminum foil.  Bake at 400 degrees for 1 hour and 15 minutes.  Unwrap carefully and remove top of loaf.  Serve with corn chip scoops and reserved bread pieces.  Serves 8 to 10.

Cadbury Creme Egg Dip

Came from the Woman's World magazine and Sara Zenner from BitznGiggles.com

Using a knife, chop up 12 mini Cadbury Eggs, set aside.
With a hand mixer beat 4 oz. cream cheese (softened), and 7 ozs. Marshmallow Fluff.  Add 12 ozs. Cool Whip thawed mixing until combined.  In microwave safe bowl heat 4 unwrapped full sized Cadbury Eggs until softened and starting to melt.  Add the softened eggs to Fluff mixture.  Gradually add in chopped mini eggs and mix until combined.  Refrigerate until ready to serve.  Garnish with a Cadbury Egg split in half and serve with sliced apples, giant marshmallows or your favorite dipper.

Slam Dunk Vegetable Dip

2 cups mayonnaise
1/4 cup onion chopped
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
8 drops hot pepper sauce
1/2 teaspoon dry mustard
1/2 teaspoon curry powder

Mix all ingredients together and chill.

Makes about 2 cups.

By the time I was ready to try this it was all gone.  They said they use it as a condiment on sandwiches too.

Pepperoni Pizza Dip

Pepperoni Pizza

     

INGREDIENTS
1 ½ cups pizza sauce

1 (3.5-ounce)  Pepperoni Minis

1 (8-ounce) package cream cheese

⅔ cup ricotta cheese

⅔ cup finely grated Parmesan cheese

½ teaspoon dried oregano leaves

1 cup shredded pizza cheese

 

Serve with breadsticks

DIRECTIONS
1. In large skillet, heat pizza sauce over medium-high heat. Cook 5 to 7 minutes or until sauce is thickened, stirring occasionally; set aside.
2. Heat oven to 375°F. Grease 8-inch square baking dish. In large skillet, cook pepperoni minis over medium-high heat 5 minutes or until lightly browned. Drain on paper towel.
3. In medium bowl, combine cream cheese, ricotta cheese, Parmesan cheese and oregano. Spread evenly into bottom of dish.
4. Spread pizza sauce evenly over cheese mixture.
5. Top with pepperoni minis and pizza cheese. Bake, uncovered, 15 to 20 minutes or until cheese is melted and bubbling

 

Serves 20

Slam Dunk Vegetable Dip

2 cups mayonnaise
1/4 cup onion chopped
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
8 drops hot pepper sauce
1/2 teaspoon dry mustard
1/2 teaspoon curry powder

Mix all together, chill.

Makes about 2 cups.

Can use on sandwiches too.

Scrumptious Bacon Cheese Dip

1 lb bacon, crisply cooked and crumbled
2 8 0z pkgs. shredded Cheddar cheese
1 onion chopped
2 cups mayonnaise-style salad dressing
1/2 cup chopped pecans

Mix together all ingredients and chill.

Makes 7 cups



I have not tried this recipe yet.  I am thinking when I do I might try half with pecans and half without.  I love pecans but not leaning towards them in this.

BLT Dip

A co-worker made this for work several years ago and was telling us how good it was and man, we couldn't get enough of it.  She was serving it with toast cut up but we couldn't keep enough made up.  I serve it with crackers.


2 cups mayonnaise
2 cups sour cream
4 tomatoes, diced
2 lbs. bacon, crisply cooked and crumbled
Mix together mayonnaise and sour cream.  Add tomatoes and bacon to the mixture.  Refrigerate overnight for the best flavor.  Some people also dice up some green onions and mix into it.

Yummy Chicken -Salsa Dip

8-oz. jar salsa, divided
8oz. pkg. cream cheese, softened
8-oz. pkg. shredded Mexican -blend cheese
2 to 3 boneless, skinless chicken breasts, cooked and diced
tortilla chips

Blend half the salsa with the cream cheese; spread in the bottom of an ungreased 9" pie plate.   Top with remaining salsa; sprinkle with cheese and chicken.  Bake at 350 degrees for 25 minutes.  Serve with tortilla chips.

Makes 8 servings

Shrimp Dip

I got this one out of my MANY Gooseberry Patch cookbooks a few years back and everybody really liked it.

1 lb processed cheese
1 lb unsalted butter
1 lb mini shrimp cleaned and cooked

Heat cheese and butter in a double boiler until melted.  Add in the shrimp. Upon doing this the butter and cheese mixture will blend together.  Use crackers for dipping.

Tropical Dip

1 can (8 ozs) crushed pineapple, undrained
1 package (3.4 ozs.) instant coconut cream pudding mix
3/4 cup cold milk
1/2 cup sour cream
Flaked coconut toasted
Assorted fresh fruit

In a blender or food processor, combine the pineapple, pudding mix, milk and sour cream.  Then cover and process for 30 seconds.  Transfer to a serving bowl cover and refrigerate for 30 minutes.   Garnish with toasted coconut.  Serve with fruit.
Yield: 2 cups