October 29, 2012
Oozy and cheesy, gooey and warm. Who doesn’t love a warm dip? These will be a hit with your guests every time!
Warm Bacon Cheese Dip
Warm and filling, a bacon-lover’s delight
1 – Round Loaf Sourdough Bread
8 oz – Cream Cheese, softened
1 1/2 Cup – Sour Cream (12 oz)
2 Cups – Sharp Cheddar Cheese, shredded
1 1/2 tsp – Worcestershire Sauce
3/4 lb – Bacon, cooked and crumbled
1/2 Cup – Green Onions, chopped
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell. Cut the removed bread and top of loaf into cubes; set aside in an airtight container until serving time. In a medium mixing bowl, beat the cream cheese. Add the sour cream, cheddar cheese and Worcester-shire sauce until combined; stir in bacon and onions, reserving a few for garnish. Spoon into bread shell. Wrap in a piece of heavy-duty foil and bake at 325 degrees for one hour or until heated through. Sprinkle the remaining onions. Serve with reserved bread and crackers. Makes 4 cups.
Mushroom Onion Dip
So delicious, it’s a must-have at every party
1/2 lb – Bacon, fried and crumbled
8 oz – Mushrooms, washed and chopped
1 large – Onion, finely chopped
1/2 tsp – Garlic, minced
8 oz – Cream Cheese
1/2 Cup – Sour Cream
1/4 tsp – Salt
1/8 tsp – Pepper
1 box – Butter Crackers or petite croissants
Chop the onions and mushrooms and set aside. Fry bacon in 12-inch skillet over medium heat until crisp. Drain, reserving 2 tablespoons grease. Crumble bacon and set aside. In same skillet, return grease, and add mushrooms onions and garlic. Sauté over medium heat until mushrooms have given up their liquid and onions are translucent – about 8- 10 minutes. Drain. Add cream cheese and heat over low heat until it has melted. Stir in the sour cream, bacon, and spices. Heat through. Serve warm with butter crackers or petite croissants. Makes about 2 cups.
Nacho Cheese Dip
You can buy a prepared jar of dip, or you can impress your guests with this recipe
2 Tbsp – Butter
1 Medium – Onion, chopped
1 lb – Velveeta Mexican Cheese – Mild
1 (14 oz) can Tomatoes, chopped
1 bag – Tortilla chips
In a medium saucepan over medium heat, melt the butter. Add the onions and sauté until they’re translucent (about 5 minutes). Cut the cheese into chunks and add to saucepan. Stir until melted. Add the tomatoes and stir until blended and heated through (do not boil). Makes about 3 cups. Serve warm with tortilla chips.
Yummy Artichoke Dip
A popular and classy appetizer with many variations
2 jars or cans – Marinated Artichokes
1 Cup – Mayonnaise (not light)
1 Cup – Parmesan Cheese shredded or grated
Assorted – bread chunks, crackers, etc
Drain artichokes and coarsely chop them. In a medium bowl stir together all the ingredients (reserving 2-3 tablespoons of the parmesan cheese) and pour into a greased 8” X 8” pan or pie plate. Sprinkle with reserved cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Try one of these variations, stir into mixture before baking.
- Creamier version, add 8 oz of cream cheese.
- Zippy version add a 4 oz can of green chilies and some chopped jalapeno.
- Italian version, add two chopped cloves of garlic, ½ teaspoon oregano, and substitute Asiago cheese for the Parmesan.