Friday, March 13, 2015

Appetizers: Dippy

You can't have an appetizer night without some kind of dip! We have many different dips for you to choose from.

Creamy Cobb Salad Dip


1 cup reduced fat or light sour cream
1/3 cup crumbled blue cheese
2 tsp. fresh lemon juice
1 vocado, chopped
4 slices cooked bacon, crumbled
2 tbsp. chopped fresh parsley
1 green onion, sliced
1 tbsp. chopped tomatoes


Mix first 3 ingredients in medium bowl until blended.

Stir in all remaining ingredients except tomatoes.

Refrigerate 1 hour. Top with tomatoes before serving.

Recipe notes: Serve with celery sticks and your favorite crackers.

Source: Kraft recipes. You can find it here.

Notes: Yum...avocados and bacon...

Pineapple Lush Dip


1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
1 can (20 oz) Dole crushed pineapple in juice, undrained
1 cup thawed Cool Whip Whipped Topping


Add dry pudding mix to pineapple in medium bowl; whisk 2 minutes.

Stir in Cool Whip.

Recipe Notes: Layer remaining dip with cut-up fresh fruit in a parfait glass. Or serve spooned over slices of pound cake.

Source: Kraft recipes. You can find it here.

Notes: This is a tasty and easy fruit dip.

Philly Shrimp Cocktail Dip


1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)
3/4 cup cocktail sauce
1/4 cup Parmesan cheese
2 green onions, sliced


Spread cream cheese onto bottom of shallow bowl.

Toss shrimp with cocktail sauce; spoon over cream cheese.

Top with remaining ingredients. Serve with crackers.

Recipe Notes: You can substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.

Source: Kraft recipes. You can find it here.

Notes: We used mini shrimp rather than larger chopped shrimp. Good stuff!

Raspberry-Mint Marshmallow Creme Dip


4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) Yoplait Original Lemon Burst Yogurt
1/2 cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple


In medium bowl, beat cream cheese, marshmallow creme, yogurt, and raspberries with electric mixer on high speed until smooth. Stir in mint.

Cover and refrigerate at least 2 hours, but no longer than 12 hours. Serve dip with strawberries, kiwifruit, and pineapple.

Recipe Notes: This dip is also delicious with cut-up cantaloupe or watermelon, sliced peaches or grapes.

Source: Betty Crocker. You can find it here.

Notes: You can really serve this with any fruit that you would like. We also served this with cinnamon pita chips and it was fantastic. Be sure to soften the cream cheese first and then beat it until smooth before adding the marshmallow creme, yogurt, and raspberries in order to avoid lumps. This was so, so good.

World's Best Bacon Cheese Dip


4 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed


Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave and cook 2 minutes. Remove and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Source:, submitted by Kamryn. You can find it here.

Notes: Yummy bacon dip...mmmm.

Sun-dried Tomato and Cannellini Bean Dip


2 3/4 cups canned cannellini beans, drained
8 sun-dried tomatoes in oil, drained
1 garlic clove, chopped
1 tbsp. chopped rosemary leaves
4 tbsp. olive oil
2 tbsp. red wine vinegar
1/2 cup water
Salt and black pepper, to taste


Place beans, sun-dried tomatoes, garlic, rosemary, oil, vinegar, and water in a food processor or blender; pulse to smooth puree.

If necessary, adjust the consistency by gradually adding more water, 1 tbsp. at a time.

Add salt and pepper, to taste.

Cover and refrigerate for 30 minutes to allow the flavors to blend.

Serve chilled.

Recipe Notes: Make dip up to 3 days in advance. Cover and refrigerate. Cannellini are slender, ivory white Italian beans. Their creamy texture and their ability to absorb strong, aromatic flavors makes them ideal for dips. If you cannot find a source for cannellini beans, any canned white bean will make an excellent substitute.

Source: MSN. You can find it here.

Notes: This makes a lot, but it refrigerates well and leftovers are always great. This is very similar to hummus.

Chili Dip


1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained


In a medium, microwave safe bowl, mix cream cheese, chili without beans, and diced tomatoes with green chili peppers.

Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir, and repeat until the mixture is hot and thoroughly blended.

Source:, submitted by Judy H. You can find it here.

Notes: Not the prettiest dip in the whole world, but very tasty nonetheless. You could always sprinkle it with some chopped cilantro for a prettier presentation.

Bacon-Cheese Dip


1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 (3 oz.) package cream cheese, softened
2 tablespoons diced onion
1/8 teaspoon hot sauce
4 bacon slices, cooked and crumbled
Garnishes: chopped fresh parlsey, blue cheese crumbles
Assorted crackers


Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.

Source: Southern Living. You can find it here.

Notes: Yum! Lots of great bacon dips to choose from here!

Fluffy Caramel Apple Dip


1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup caramel ice cream topping
1 teaspoon vanilla extract
1 cup marshmallow creme
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water


In a small bowl, beat the cream cheese, brown sugar, caramel topping, and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Serve apple slices and cutouts with dip.

Yield: 2 cups.

Recipe Notes: If making for Halloween, use Halloween cookie cutters and cut out the center of each slice.

Source: Taste of Home. You can find it here.

Notes: This was really good and very easy.

Pumpkin Fluff Dip


1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice


In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until ready to serve.

Source:, submitted by Tiera Lesley. You can find it here.

Notes: Nice fluffy, and light pumpkin dip. Also, sorry, I don't have a picture of this one!

Mini Zucchini and Hummus


Mini zucchini
Store bought hummus
Cayenne pepper


Slice zucchini in half lengthwise. Spoon hummus on top. Sprinkle with cayenne pepper.

Source: I think my mom just came up with this on her own...but I could be wrong.

Notes: I took some of the extra ones home with me and had them for lunch the next day. Really good!


  1. Boy, did I cook a lot that day. Dips are so easy because they stir, you can do ahead, and you're done. Some of these were generic though. Some better than others. The canneloni sun dried was the only one I wouldn't make again. Oh, and the mini zucchini was from a free Costco cook book that Niel bet I would never get anything out of so I did. But so far that's the only one. :)

  2. Well, if it helps (and if memory serves) this is a composite from three different appetizer you didn't make every single one of these dips on the same day. :)