Tag Archives: Dips

Creamy Skillet Bacon Cheeseburger Dip (thechunkychef)

1 – 2 T olive oil
1 yellow onion, diced
1/2 lb ground beef
7 slices bacon
8 oz cream cheese, softened
3/4 c shredded Monterey Jack cheese
3/4 c shredded cheddar cheese
1 T Worcestershire sauce
1 t garlic powder
kosher salt and black pepper to taste
diced dill pickles, for garnish
minced fresh parsley, for garnish (opt)

Preheat oven to 350 F. Spray an 8″ cast iron skillet or 1 1/2 – 2 qt baking dish with non-stick cooking spray and set aside. To a large skillet, add bacon slices and cook over MED-LOW heat until browned and crispy. Remove to paper towel lined plate, reserving grease in skillet. Increase heat to MED-HIGH. Add onions and cook until soft and translucent, about 4 – 5 min. Add ground beef, crumble and cook until cooked through, about 4 – 5 min. Transfer beef to another paper towel lined plate to absorb excess grease. When bacon is cool enough to handle, crumble. Add crumbled bacon, cooked hamburger and onion, cream cheese, 1 c of the cheeses, Worcestershire sauce, garlic powder, salt and pepper to a large mixing bowl. Mix well. Transfer mix to prepared skillet or baking dish, top with remaining 1/2 c cheeses and bake until bubbly, about 12 – 15 min. Top cooked dip with diced dill pickles and a sprinkling of fresh parsley (if desired), and serve hot. Serve this with potato chips.



Ruby Tuesday’s Spinach and Artichoke Dip (bullocksbuzz)

4 cloves garlic
1  10 oz pkg frozen chopped spinach, thawed and drained
1  14 oz can artichoke hearts, drained and chopped
1  10 oz container Alfredo-style pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese, softened and cut into little pieces

Preheat oven to 350 F. Place unpeeled garlic cloves in a small baking dish and bake in the preheated oven 20 – 30 min until soft. Remove garlic from the oven. As soon as they are cool enough to touch, gently squeeze the softened garlic from skins. In an 8″ serving dish, spread the roasted garlic, spinach and artichoke hearts and mix well. Add Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Mix together well. Top it off with a little more Parmesan cheese, then cover and bake for 30 min or until cheeses are melted and bubbly. Serve warm and enjoy!

Rock Bottom Brewery Asaigo Cheese Dip (copykat)

1/4 lb sun dried tomatoes
1 lb green onions, cut in 1/4″ slices
3/4 lb mushrooms, cut into 1/4″ slices
1/2 gal mayonnaise
1/2 gal sour cream
3/4 lb Asiago cheese, shredded

Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in julienne tomatoes slowly. Makes 1 1/4 gallons.

Outback Blue Cheese Salad Dressing Copycat (geniuskitchen)

1 c mayonnaise
2 T buttermilk
1 T crumbled blue cheese (or more to taste)
1⁄8 t fresh coarse ground black pepper
1⁄8  onion powder
1⁄8 t garlic powder

Mix all ingredients together by hand in a small bowl until smooth. Cover and chill for 30 min before serving. Yield: 1 cup.

Wholly Guacamole (geniuskitchen)

6 avocados (soft, but not mushy)
2 – 4 garlic cloves, minced (depends on how much you like garlic)
1 lime, cut in half
1 medium tomatoes, diced
1⁄2 medium onion, minced
chopped cilantro (opt)
1 diced jalapeno pepper or serrano pepper (opt)

Cut avocados in half, remove pit and spoon avocado into a mixing bowl. Add minced garlic and squeeze the juice from 1/2 lime into the bowl of avocado. Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother). Fold in tomato and onion, a couple pinches of salt and the juice from the remaining lime half (Also add cilantro or peppers at this time). Cover the bowl and refrigerate for 30 – 45 min. Uncover and taste. Add salt as needed. If you don’t give the resulting guacamole at least 4 stars, then you ain’t making it right. Note: The purpose of the lime is to allow any leftover guacamole to retain its “avocado” color as it sits in the fridge. Some folks use lemon, but it’s been my experience that if you accidentally add too much lemon, it seriously affects the guacamole’s flavor; if you happen to add too much lime, the guacamole just gets a little more tangy. If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time. Some put one of the pits in the center of the dip and it stays fresh longer.

Over the Moon Pizza Dip (justapinch)

1 3/4 lb Velveeta
1 lb ground beef
1 lb pepperoni, chopped fine
1 T onion powder
1 T dry Italian seasoning
1 T garlic powder
1 c marinara sauce

Brown ground beef and drain the fat. Set aside. Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside. Place pepperoni and beef back in the skillet over low heat. Add seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mix. Stir until all is melted and combined. Note: Can put into a small (1 qt) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.

Lobster Delight Dip (mantitlement)

8 oz lobster meat
3/4 c & 1/4 c mozzarella cheese, grated, divided
1/4 c & 1/4 c parmesan cheese, grated, divided
1/4 c red bell peppers, diced
1 c mayonnaise
2 T fresh lemon juice
2 T Worcestershire sauce
1 – 2 t hot sauce to taste
1 t dry mustard
1/2 t salt
1/2 t pepper

Preheat oven to 350 F. Chop the lobster into small, bite sized pieces. Add all the ingredients into a bowl and stir together. Place into a 8 x 8 square baking dish. Bake for 20 – 25 min until the cheese is brown and bubbling. Serve hot with crackers, tortilla chips or pita chips.

Spicy Creole Shrimp Dip (creolecontessa)


1 lb large shrimp, peeled and deveined (leave tails on 3 shrimp if desired for garnish)
1/4 c Hellmann’s mayonnaise
4 oz cream cheese, room temp
3/4 c jack cheese, grated
3/4 c sharp cheese, grated
1 stalk celery, diced
1 shallot, diced
1/2 bell pepper, diced
1 clove garlic, minced
1 jalapeno, seeded and chopped
1 t black pepper
1 t creole seasoning
1 t garlic powder
1 t onion powder
pinch of cayenne pepper
4 T extra virgin olive oil, divided

Preheat oven to 375 F. Mix seasoning blend together and set aside. Reserve 1 t of seasoning blend for the vegetables. Chop remaining shrimp into 3 pieces, season shrimp with about 2 T olive oil and the seasoning blend, mix well and set aside. In a pan over medium heat, add about 2 T olive oil. Add vegetables and saute for about 5 min, season with 1 t seasoning blend, mix well. Add garlic and cook 1 min more. Add shrimp and cook for about 3 min only. Remove from heat and place mix in a large bowl. Add cream cheese, mayonnaise and 1 c cheese to shrimp mix and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake for 20 min. Top with shrimp garnish if using and broil for about 5 min. Remove from oven, serve with bread and crackers. Serving Size: 4.

Texas Trash (Warm Bean Dip) (anaffairfromtheheart)

2 16 oz cans refried beans
1 8 oz pkg cream cheese
1 c sour cream
1 Taco Seasoning packet
2 c shredded Monterey Jack cheese
2 c shredded Cheddar cheese

Preheat oven to 350 F. With a mixer, whip together cream cheese, beans, taco seasoning and sour cream until smooth. Spread into a 9 x 13 baking pan. Sprinkle with both shredded cheeses and bake for 25 – 30 min or until cheese is slightly brown and dip is hot and bubbly around the edges. Serve with tortilla chips. Note: For an 8 x 8 pan divided recipe.

Trader Joe’s Reduced Guilt Spinach and Kale Greek Yogurt Dip (kimscravings)

2 c plain Greek yogurt
3 T mayo
1 T raw honey
1 c finely chopped kale
1 c finely chopped spinach
4 green onions (green part only), finely chopped
1/3 c red bell pepper, finely minced
1/4 c carrot, finely minced
3 – 4 cloves garlic, finely minced
1 t sea salt & more to taste, as needed
1/2 t onion powder
1/2 t garlic powder
1 t garlic salt
1 t dried dill weed
1/4 t smoked paprika
1/4 t black pepper

Combine all ingredients in a bowl and mix well to combine. Refrigerate for a few hours before serving to allow flavors to meld. Serve with raw veggies, crackers or chips. Dip pairs especially well with Sea Salt Quinoa Chips. Makes 2 1/2 cups.

Raising Cane’s Dipping Sauce (copykat)

1 c Hellman’s mayonnaise
1/2 c Heinz ketchup
1 T & 1 t Worcestershire sauce
1 t garlic powder
1/4 t salt
1 t black pepper (fresh ground pepper corn is best)

In a small bowl combine all ingredients and mix until well blended. Store in an air tight container for a few hours before serving. Will stay good in a container for up to 2 weeks. Yield: 1 1/2 cups.

Trader Joe’s Spinach and Kale Greek Yogurt Dip (sharedappetite)

1 17 oz container 2% Greek plain yogurt
3 T mayonnaise
1 T agave nectar
1 c finely chopped kale
1 c finely chopped spinach
4 scallions, finely chopped
1/3 c water chestnuts, finely minced
1/3 c red bell pepper, finely minced
1/3 c carrot, finely minced
3 cloves garlic, finely minced
1/2 t Kosher salt
1/2 t onion powder
1/2 t garlic powder
1/2 t dillweed
1/4 t freshly ground black pepper

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités. Makes approx 3 cups.

Red Lobster Pina Colada Dipping Sauce (food)

1 c sour cream
1 c Coco Lopez in a can pina colada nonalcoholic drink mix
1/4 c crushed pineapple
1 T fresh lemon juice

Combine sour cream and Coco Lopez in a mixing bowl and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin. Drain crushed pineapple. Fold crushed pineapple into cream mix. Finish with juice from one lemon. Cover and store refrigerated. Great with deep fried coconut shrimp and coconut shrimp chicken strips.

Remoulade Sauce a la New Orleans (allrecipes)

1 c mayonnaise
1/4 c chili sauce
2 T Creole mustard
2 T extra virgin olive oil
1 T Louisiana style hot sauce, or to taste
2 T fresh lemon juice
1 t Worcestershire sauce
4 medium scallions, chopped
2 T chopped fresh parsley
2 T chopped green olives
2 T minced celery
1 clove garlic, minced
1/2 t chili powder
1 t salt, or to taste
1/2 t ground black pepper
1 t capers, chopped (opt)

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers and garlic. Season with chili powder and salt and pepper. Cover and refrigerate.

Jason’s Fruit Dip (copykat)

1 c sour cream
1/2 c light brown sugar
4 t Grand Marnier liqueur

Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving.

Gumbo Dip (gamedayr)

4 T unsalted butter
1 large bell pepper, seeded and diced
3/4 c sliced okra pods
2 ribs celery, diced
6 green onions, chopped
1 clove garlic, minced
1 1/2 t Cajun seasoning
1 1/2 lbs large shrimp, peeled, deveined and chopped
8 oz cream cheese
1/2 c grated Parmesan cheese
crackers for serving

Preheat the oven to 400. In a large skillet over medium-high heat, melt butter. Add bell pepper, okra and celery to pan; sauté until softened, about 6 min. Stir in the green onions, garlic and Cajun seasoning; cook 1 min more, just until fragrant. Stir in the shrimp, cream cheese and Parmesan.
Stir over low heat until the cream cheese is melted and everything is evenly mixed. Spoon the mix into a baking dish. Bake for 25 min or until hot and bubbly. Serve warm with crackers or toasted crostinis.

Fruit Dip (notjustcute)

1 pkg instant vanilla pudding                                                                                                                       1/2 amount of milk called for on pkg                                                                                                           1 tub Cool Whip (can sub heavy cream, whipped)

Mix vanilla pudding with milk. Whisk until it begins to thicken. Fold in container of Cool Whip. Note: What sizes to use?  The answer – it doesn’t really matter.  Can use 1 large pkg pudding and 1 large Cool Whip,  2 small puddings and 1 small Cool Whip, 1 small pudding and 1 small Cool Whip, and virtually ever other combination you can imagine!  It’s always good.  More pudding in your proportion means more flavor and more density.  But it’s always good. Tweaking is not only allowed, it’s encouraged.  Can use vanilla pudding, French vanilla and even chocolate. All delicious! Also blend cream cheese in with the pudding portion of the recipe.  Also tasty!  You can add coloring if you need to and it still works, and tastes fantastic. Use as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like chocolate trifle, a hot chocolate topping, or a tasty filling in crepes or on waffles along with some fruit.

Red Lentils Hummus (jocooks)

2 c water
1 c dried red lentils
2 garlic cloves
2 T tahini paste
4 T olive oil
juice from 1 lemon
2 t salt
1 t smoked paprika
1/2 t freshly ground black pepper

Bring water to boil then add the lentils and reduce heat to low. Simmer until all the liquid has been absorbed by the lentils, about 10 – 15 min. Place lentils and the rest of the ingredients in the bowl of a food processor and pulse until smooth. Scrape down the sides of the bowl as needed. Spoon the hummus into a bowl and sprinkle with some more smoked paprika if desired and serve. Makes 8 servings.

Chunky Guacamole (cooksillustrated)

3 medium avocados, ripe, (preferably Hass)
2 T minced onion
1 medium clove garlic, minced
1 – 2 t jalapeño chile, minced
1/4 c minced fresh cilantro leaves
1/4 t table salt
1/2 t ground cumin (opt )
2 T lime juice

Halve one avocado, remove pit and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt and cumin (if using) with tines of a fork until just combined. Halve and pit remaining 2 avocados and gently scoop out avocados into bowl with mashed avocado mix. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary and serve. (Can be covered with plastic wrap, pressed directly onto surface of mix, and refrigerated up to 1 day. Return guacamole to room temp, removing plastic wrap at the last moment, before serving).

Easy Salsa (Linda A.)


6 tomatoes
3 jalapenos (warning: hot, can use less)
1 medium white onion
1/2 a medium red onion
1 c cilantro (less if you’re not a big cilantro fan), divided
5 cloves garlic
3 limes juice
1 T cumin
1 t sea salt or to taste
1 t chili powder


1 c grilled/pan fried corn. If pan frying it, try putting in 3 T pineapple juice and 2 T evoo.

If frying corn, add the garlic, salt, 1/2 the cilantro, cumin and chili powder now. Sweeten it up with some diced fruit of your choice – pineapple, mango, peach etc. if desired.