Submitted By: Kristin&Adam
1 block of cream cheese, softened
1 bag of shredded cheese, mild or sharp
1 16 oz. jar of sour cream
2 or 3 oz bacon pieces (buy the Hormel brand - the jar is exactly what you need, 2 or 3 oz)
1 cup of chopped green onions
Combine all ingredients.
Put in oven safe dish.
Cover in foil.
Bake at 350 for 35-45 min.
Submitted By: Kristin&Adam
Serve with lower fat, higher-fiber dippers, such as vegetables, baguettes, and low-fat wheat crackers.
4 ounces light cream cheese
1/2 cup light mayonnaise
1 1/2 teaspoon minced garlic
3/4 cup shredded Parmesan cheese
14-ounce can artichoke hearts, drained and chopped
2 tablespoons dry white wine
1/4 cup finely chopped red bell pepper
1 to 2 tablespoons mild chopped canned green chilies
Preheat oven to 350 degrees.
Add cream cheese, mayonnaise and garlic to a small mixing bowl and beat on medium low until blended. Add remaining ingredients and mix well.
Spoon mixture into a 1 1/2 quart casserole or baking dish and bake until bubbly (about 30 minutes).
Yield: 6 servings
Per serving (not including the bread): 164 calories, 6 g protein, 11 g carbohydrate, 10 g fat (4 g saturated fat), 13 mg cholesterol, 4 g fiber, 352 mg sodium. Calories from fat: 55%.
Submitted By: Klooti
This is a great to substitute anytime you'd use ketchup, but it's REALLY yummy with sweet potato french fries and also as a dip for shrimp.
1 pint cherry tomatoes
1/2 c red wine vinegar
1/4 c sugar
2-3 tsp curry powder (be sure to use the powder and not the paste)
1 tsp salt
1/4 tsp pepper
tiny bit of ground cloves
Put tomatoes, vinegar, sugar, curry, s/p, and cloves into a saucepan. Bring to a boil over high heat and cook until the tomatoes pop open and break down a little, ~10-13 min. Pour the mixture into a food processor and pulse until smooth. You can use it hot or cold.
Submitted By: Manalyzer (Amanda)
30 caramels
1-2 tsp of water
1-2 tbsp of peanut butter
Melt the 30 caramels in the microwave with the water. Stir and add the peanut butter. Stir again.
You can also add crunchy peanuts to it to get a crunchy flavor.
Then, use the dip and serve with either apples or apple chips.
It sounds really yummy! If anyone tries to make this before me, let me know how it goes. Oh...and I may have the amount of peanut butter wrong...so go with your instincts.
Submitted By: mrs.island (Jessica)
1 can artichoke hearts
1 cup shredded parm cheese
3/4 cup mayonaise
sprinkle of garlic salt
Drain artichoke hearts and mush up with your hands (some people like to put them in the food processor but I like mine chunky, it's your personal preference) add mayo, 3/4 cup parm cheese, and garlic salt and mix, put in a baking dish (one on the smaller side, I usually use an 8x8 square glass dish) sprinkle remaining pram cheese on top, bake @ 350 for 20 minutes or until top is brown and bubbly
Submitted By: mayerfan83 (Kenley)
This is sooo good, my friend makes it all the time for us. It tastes like actual cookie dough. We "dip" things like nila wafers, chocolate chip cookies, cholate grahm crackers, and hersheys bars into it.
Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.
Submitted By: jacmdb (Melanie)
2 (10 ounce) cans chunk chicken, drained (you can also shred 1 lb of cooked chicken breasts)
2 (8 ounce) packages cream cheese, softened (I use lowfat)
1 cup ranch dressing (lowfat works too)
3/4 cup pepper sauce (such as Franks Red Hot Wing Sauce)
shredded cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Layered the ingredients in a 8"x11" baking dish as follows:
Mix together the softened cream cheese and ranch dressing and spread evenly in the bottom of the dish.
Then mix together the chicken and wing sauce (about 2/3 bottle)and layer on top of the cream cheese mixture.
Sprinkle just a small amount of shredded cheese (I used Colby/Jack) over the top.
Bake at 350 for about 20-25 minutes or until dip is heated through and cheese is melted.
Submitted By: min016 (Mindy)
1 (8 ounce) container of frozen whipped topping, thawed
1 (7 ounce) jar marshallow creme
1 (3 ounce) package of cream cheese
In a mixing bowl, combine the frozen whipped topping, marshallow creme, and cream cheese. Mix until smooth. Serve chilled.
Submitted by: npayne (Nicole)
This recipe is really easy, a huge favorite and can be used with both chips or veggies as a dipper.
1 lb refried beans (I use vegetarian)
16 oz. sour cream (I use low-fat)
1 pkg. of taco seasoning mix or chili (I use about 1/2 of the package)
1 small can of sliced black olives
2 large tomatoes
16 oz. shredded cheddar cheese (mild)
4 stalks green onion tops
Spread refried beans over the bottom of 9 X 12 dish.
Mix together sour cream and seasoning mix. Spread over beans.
Chop tomatoes fine and alternate layers of tomatoes and cheese over mix (two layers).
Top with green onions and black olives.
Refrigerate.
Submitted By: gregNamanda (Amanda)
I made this frosting for a 4th of July angelfood cake. It was so delicious that I ate the leftovers with fruit. I thought of all the variations you could use, too, like strawberry coolwhip or a different flavored pudding.
1 package of cool whip, thawed
1 package of instant vanilla pudding
1 cup milk
1 tsp vanilla
Blend the milk, vanilla, and pudding together until there are no lumps.
Fold in the cool whip and blend until there are no streaks.
I also thought about trying to puree some berries and mix it in.
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