Sandy's Mexican Layer Dip

Recipe courtesy of sandykins

• 2 cans refried beans
• 2 packages of cream cheese
• 2 cans veggie chili
• ½ cup chopped jalapeño peppers
• 1 small can chopped black olives - drained
• 1 medium tomato diced 
• 2 cups of shredded cheddar cheese

Preheat oven to 350. Layer the bean, cream cheese, chili, pepper, olives, tomato and cheese in a 13 X 9 baking dish.  Bake for 20 minutes or until cheese is bubbling. Serve warm with tortilla chips. 

Chips and Dip

Recipe courtesy of biochemgirl

1 package Knorr Leek Soup and Recipe Mix

1 16 ounce container sour cream

Mix leek soup with sour cream.  Store in a covered bowl/Tupperware in fridge for 2 hours before serving.  Serve with chips and/or vegetables.  

White Bean Dip with Pita Chips

Recipe courtesy of NatalieC99

2 cans (15 oz each) white cannellini beans, drained and rinsed
1/3 cup extra virgin olive oil
2 cloves garlic, popped from skin
Coarse salt and black pepper to taste
4 sprigs of rosemary, leaves stripped from stems

PREPARATION:
Heat 1/3 cup oil and garlic in microwave on high for 45 seconds
Add oil, garlic, salt, pepper, and rosemary to beans and place in food processor
Process dip until smooth and transfer to serving dish

I usually serve this with homemade pita chips. Cut the pitas into eight wedges drizzle with olive oil (I've even used olive oil spray, and it's worked well), salt, pepper and oregano and place in oven, at 400 degrees, for about 10 minutes are until lightly toasted.

White Bean Dip with Pita Chips

Recipe courtesy of tejal

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice (I use bottled with no problem)
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas (I use whole wheat ones and even just cut up mini pitas)
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Vegetarian Chili Cheese Dip

Recipe courtesy of Veggiechick120

2 packages cream cheese (I use fat free)
1 can Hormel vegetarian chili (or with meat if you prefer)
shredded cheddar cheese

Preheat oven to 350 degrees
Spread both packages of cream cheese out in a baking dish
pour the chili on top
sprinkle a handful of cheddar cheese on top
bake for 10 minutes

Tzatziki-Greek Yogurt/Cucumber/Garlic Dip

Recipe courtesy of HarrietNJMommy

1 Container of Yogurt, strained in cheesecloth (or paper towels) over a colander for a couple of hours OR Greek Yogurt (this does NOT require straining)
2 Garlic cloves, minced
1/2 seedless cucumber, grated (leave skin on)
Dill or mint (optional)

Mix all ingredients and chill for about 1 hour.......
**You can add more garlic if you'd like.

Taco Dip

Recipe courtesy of mrs.marie.g

1 Can Refried Beans

1 Block of Cream Cheese (softened)

1 Container of Sour Cream

Salsa

Cheese

Onions (optional)

Jalapeños (optional)

Black Olives (optional)

Layer a dish (I used a round one or a square tin foil pan) w/the refried beans.  The next layer add the cream cheese. The next layer add the salsa (I mix the onions w/the salsa)  Next layer sour cream. Final layer cover w/cheese and add jalapeños and diced olives. Refrigerate for at least an hour.

Serve w/Tostitos or triscuits.

Taco Dip

Recipe courtesy of BooBears

1 block of Philly Cream Cheese- let it soften on the counter for 5 minutes or so

1 Jar of Salsa

1 Can of Hormel Chili

Shredded Cheddar Cheese- 1  8 oz bag

Spread cream cheese on bottom of Pyrex pie dish evenly

Next spread the can of chili

Then a medium layer of salsa

Then the cheese. 

Bake in the oven, uncovered,  at 350 until cheese is bubbling- tastes best HOT.

Spinach Artichoke Dip

Recipe courtesy of joogle
2 cups grated Parm Cheese
2 Cups grated Monterey Jack Cheese
1 cup Mayonnaise
1 cup Sour Cream
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon freshly ground pepper

Preheat oven to 400F.  Combine cheeses, mayo, and sour cream in a
large bowl until well blended.  Add the artichoke hears, spinach,
garlic, and pepper.  Mix well.  Place the mixture in a casserole dish
and bake the dip uncovered for 15 minutes or until the mixture is
bubbling.

Spinach Dip

Recipe courtesy of mj1014

1 box of frozen spinach

1 cup mayonnaise

16 oz sour cream

1 can water chestnuts sliced

1 packet vegetable soup mix

1 large round loaf of pumpernickel bread.

Mix first five ingredients together in bowl.  Mix until well blended and refrigerate. 

When ready to serve, transfer the dip into a pumpernickel bread bowl made by cutting a circle on the top of the pumpernickel loaf. Remove the circle of bread and cut it into cubes.  Make slits down the sides of the bread bowl, so that pieces of the bowl can be ripped off when needed.  Transfer the dip to the bread bowl and put bread cubes around the bowl. 

Spicy Guacamole

Recipe courtesy of melbride2005

INGREDIENTS:1 large ripe avocado, peeled and pitted
2 tsp. fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 finely chopped onion
2 large garlic cloves, finely chopped
3 large Serrano chillis, seeded and chopped
1/4 tsp salt

PREPARATION:Using fork, mash avocado with lime juice in small bowl

Add cilantro, onion, garlic, chillis and salt...stir to combine
****Makes about 1 cup. Double/triple recipe for more!

Shrimp Dip

Recipe courtesy of bnv

-About 1 lb. cold shrimp (med sized - cooked and cleaned)
-1 package cream cheese
-Cocktail sauce (you can make yourself OR store bought)
-about 6 lemon wedges
-your favorite crackers!

-Chop shrimp into medium pieces.
-Take cream cheese out, leave as is (block shape)
-Add shrimp to cocktail mix
-Pour mix right over cream cheese block, put lemon wedges as decoration around
-Put crackers around dip

7 Layer Taco Dip

Recipe courtesy of Happy8-13-05

Refried beans
Shredded cheddar cheese
Salsa
Sour Cream
Guacamole
Black olives
jalapeño peppers (canned or cut into small pieces)

In a dish, layer refried beans, guacamole, sour cream, salsa, cheese, olives and peppers. Bake at 350 for 15 minutes or until cheese is melted. Serve with tortilla chips.

Sausage Cream Cheese Dip

Recipe courtesy of wrysmyguy

1 lb. bulk pork sausage
1 8oz. block of cream cheese (softened)
1 can Rotel diced tomatoes

Brown sausage and drain. Add cream cheese and tomatoes. Microwave or oven cook at 350 until cheese is fully melted.

Rueben Dip

Recipe courtesy of BrideToBe,1024

INGREDIENTS:
1/2 pound of corn beef shredded
1 1/2 cups of thousand island salad dressing
1 package of cream cheese (softened)
3/4 of a can of drained sauerkraut (can use whole if prefer)
1 package of shredded Swiss cheese

PREPARATION:
Mix all ingredients in bowl and put in a 11 x 14 pan or a 13 x 9 pan
Bake at 300°-325° for about 30-45 min.
Checking to see when it bubbles
This is not an exact science. If I have the time I cook it on lower heat longer, but can be done at higher temps, I would just use more salad dressing so it doesn’t dry out.
****Serve with the little cocktail rye breads or crackers.

Reuben Dip

Recipe courtesy of MrsC2004 & kmslwsmrs

Ingredients
1/2 c mayo
1/2 c Thousand island Dressing
16 oz Sauerkraut, rinsed and squeezed dry
8 ozs shredded corned beef
16 oz Shredded Swiss

Directions
Preheat oven to 350. In a small bowl combine mayo and dressing, add the sauerkraut, corn beef, Swiss and mix it all together.. Add to a 9 x13 baking pan and bake for 25 minutes or bubbling.

Notes: I use slightly less cheese and sauerkraut then the recipe called for.  The recipe also indicates you can do this in layers, sauerkraut, beef, cheese and dressing on top. I found to mix it all together makes it easier for people to serve. I served this with Crostini and then made my own mini rye toast. 

Red Pepper and Onion Relish Dip

Recipe courtesy of Mai420

1/2 jar of Harry & David's Red Pepper & Onion Relish (either regular or spicy)
1 8 oz package of cream cheese

Mix together well and serve with chips or veggies. SO GOOD.
(about 3 minutes)

Pizza Dip

Recipe courtesy of Mrs.LB705

1 8-oz. package cream cheese (1/3 less fat is fine)
1/2 c. sour cream
1/8 tsp. crushed red pepper
1 tsp. oregano
1 tsp. garlic powder
1 jar pizza/spaghetti sauce
shredded mozzarella to taste
other toppings you like

Mix all ingredients except mozzarella, sauce, and toppings with mixer until smooth. Spread in bottom of pie pan. Top with enough sauce JUST to cover the white. Add finely chopped toppings to your liking. (Some ideas: pepperoni, green pepper, onions, mushrooms, etc.) Sprinkle shredded mozzarella over the top. Bake at 350 OR microwave on high until bubbly (usually 3-5 mins. in micro, slightly longer in oven).

Serve warm with Triscuits or fresh veggies.

Pan-Fried Onion Dip

Recipe courtesy of wrysmyguy

Ingredients:

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in quarters and then slice them into 1/8-inch thick quarter-rounds (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and
mix well.

Taste for seasonings.
Serve at room temperature.

Mexican Layer Dip

Recipe courtesy of GilliMax

8oz sour cream
Taco seasoning- 1/2 packet
1c cheddar cheese, grated or shredded
Green Onions, chopped
Black Olives, chopped
Tomatoes, chopped (I suggest using the grape or cherry variety- makes for easier chopping)
Bean Dip (refried beans, basically)
Guacamole
Salsa
Lettuce, shredded
Tortilla chips for dips (Tostitos Scoops work the best)

Reserve 1 heaping tablespoon sour cream for garnish, mixing remainder with 1/2 package taco seasoning.

Layer on plate (I use a pie plate so it's got sides but they're not too high) in the following order:
- Refried beans
- guacamole
- sour cream mixture
- salsa
- lettuce
- cheese
- tomatoes
- green onion
- black olives
Top with dollop of plain sour cream and enjoy!