Chilled Crab Dip

Chilled Crab Dip from ngentile
Source: foodnetwork.com – Courtesy of Tyler Florence
* Very light and a great alternative to the hot version

1 cup cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
About 1 tablespoon extra-virgin olive oil – optional
Kosher salt and freshly ground black pepper (I use regular salt)
2 tablespoons chopped chives
1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over

In a food processor add the cream cheese, mayonnaise, and Dijon mustard and blend until smooth. Add the lemon juice and olive oil (if desired) and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper, cover and chill in the refrigerator. Serve with french bread or crackers.

Hot Crab Dip

Hot Crab Dip from Lenebene
Makes 5 cups

1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) crabmeat
I also used an additional 8oz but it was very crabby, you can get away with just 16oz.
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies
Several shakes of Old Bay

Combine milk and salsa. Transfer to a slowcooker/crockpot coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.

Per (1/4 cup) serving: 80 cal, 385mg sod, 23mg chol, 5g carb, 7g prot, 3g fat Points: 2

Fat Dip

Similar to the famous crack dip recipe (cream cheese, cheddar cheese), but with chili instead of chicken. Also much simpler/easier to make than crack dip. And SUPER tasty!! The name is mildly embarrassing in itself but I’m pretty sure that’s what this is actually called. It’s from – who else- Paula Deen.

Fat Dip from MrsBecky

~1 to 2 blocks of cream cheese, softened (depends on how much CC you like and how big your pan is)
~1-2 cans of beanless chili (chili con carne), again, depending on your personal tastes and your pan
~shredded cheddar cheese.

Spread the cream cheese in the bottom of a 13×9 (or whatever size you have…) pan. Cover it with the chili, and then cover the chili with the cheddar cheese. Cover with foil and bake at 350 for about 15 minutes, then take the foil off and bake for another 10 minutes, until the cheese is bubbly. Serve with tortilla chips, chunks of bread, etc.

Spinach Dip

Spinach Dip from Snowhte21
Source: Knorr’s

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
3 green onions, chopped (optional)

Mix together all ingredients and chill for at least 2 hours (I usually make it the night before and its perfect). I always serve this in a bread bowl and have extra bread for dipping along with some raw veggies.

Tailgate Chili Dip

Tailgate Chilli Dip from Stef611
Source: Her husband!

1lb ground beef/chili
tomato sauce
beans (if you want)
4 cups shredded mozzarella
2 packages of cream cheese

1. Make your own chili any way you like . ( free to use the canned if needed but I prefer to make from scratch) – can be made with or without beans
2. Use a 9x 13 pyrex or 8x 10 and line the bottom with soft cream cheese ( you may have some left over )
3, layer on the Chili over cream cheese
4. cover with shredded mozzarella ( not too thick or you wont get the chips through it !)
5 Bake at 350 for about 20 minutes or until bubbly

serve with tostitos or scoops ! Enjoy

Buffalo Chicken Dip (AKA “Crack Dip”)

Buffalo Chicken Dip from MrsNDM

4 cups boiled, shredded chicken breast
12-oz bottle Frank’s Buffalo Wing sauce (not hot sauce)
1 cup ranch or blue cheese dressing
16 oz cream cheese (2 packages – not low fat b/c the texture is different)
1 cup shredded cheese (any flavor)

Mix the softened cream cheese with the wing sauce and ranch dressing until all lumps are gone (either with a wisk or an electric mixer). Add in the boiled, shredded chicken. Mix well.

Pour into casserole dish (at least 8×8), sprinkle cheese on top, and cover with foil.
Bake at 400 for 30 minutes.
Remove the foil and bake until the cheese is bubbly in the center (another 10 minutes or so).

Serve hot with Tostitos Scoops or any crackers, even celery.

Note: Can also be done in a crockpot.

Taco Dip

Taco Dip from summer08bride

1 lb. ground beef, browned
1 jar salsa (use your favorite!)
1 log of Velveeta, cubed

Combine ingredients in a large microwave safe bowl and microwave in 2 minute intervals, stirring in between, until melted and combined. As the dip cools, re-heat.

So easy and SO good! Add green chiles, jalapenos, crumbled sausage, etc. if you so desire, but it’s awesome on its own. Works well in a crockpot, too.

Hot Artichoke Dip

Hot Artichoke Dip from fieryirishangel
Source: Celly, a friend of Dani’s

1 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 container crumbled feta cheese (I only use part of a container)
1 can artichoke hearts, chopped
1 tbsp (generous) minced garlic

Mix ingredients together thoroughly. Spoon into a flat baking dish (pie plate works well). Bake in 350°-375° oven about 30 minutes or until bubbly and golden brown.

Serve with french bread, crackers, or chips.

Crab Dip

Crab Dip from fieryirishangel
Source: Tara J., Dani’s friend

1 pound crab meat (I prefer lump. Backfin and substitute will also work. Just make sure to pick thru any real meat to remove bits o’ shell.)
16 oz cream cheese (Whipped works best. Sticks are difficult to mix.)
1/2 pint sour cream (One of the small yogurt-size containers)
1/2 cup cheddar cheese* (Recipe calls for 1/4 in the mix and 1/4 on top. The 1/4 cup in is fine, but I use more on top to get a more even and thorough coating. Oh, and use the pre-shredded.)
1/2 cup milk
1 teaspoon dry mustard
1 teaspoon paprika
3 dashes garlic salt
3 tablespoons worcestershire sauce
Old Bay (I’m an Old Bay fiend when crab is involved, so I use ALOT. However, Old Bay can be left out or used sparingly. I think the more, the better. I would at least use a little bit for flavor or else you may only taste the cream cheese. So basically, add Old Bay to taste.)

Combine all ingredients by hand. (You can try an electric mixer. Just don’t blame me if you get crab stuck to your ceiling.) Bake at 350 degrees for 30 minutes. Serve warm with bread or crackers and refrigerate when finished.

*Cheddar cheese topping note: I recommend using more than the 1/4 cup the recipe calls for. However, do not put too much on as the cheese will overcook. I don’t know what a good measurement is, as it would depend on what you are using to cook the dip in. If you use more than the 1/4 cup, the best bet is to put a thin layer on top. The cheese, I’ve discovered, is a tricky thing.

Spinach, Artichoke and Bacon Dip with Crispy Pitas

Spinach, Artichoke and Bacon Dip with Crispy Pitas from fieryirishangel
Source: FoodNetwork.com

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F.

Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

Yield: 96 pita crisps