Mom’s Tomato Soup Dip takes all the flavors of the classic soup and sammy and turns them into a deliciously cheesy dip. The best part about this recipe is that everything gets mixed together right in the baking dish.  Because this is an old recipe, some of the can volumns might be different.  That’s ok  This recipe is a guide not a chemical formula.

Ingredients:

• 1 (10.75 oz) can condensed tomato soup
• 1 (28 oz) can crushed (or diced) tomatoes, drained
• 8 oz velveeta, cubed (or chedar/Swiss grated)
• 1 (8 oz) package cream cheese, cubed
• 2 cups mozzarella cheese, shredded, divided
• 2 teaspoons basil
• 1 teaspoon garlic powder
• Toasted bread or crackers for serving

Directions:

1. Preheat oven to 375°.
2. In an 8×8-inch baking dish (2 quarts, 8 cups), combine tomato soup and crushed tomatoes.
3. Place cubed cheese and cream cheese on top.
4. Bake for 15 minutes, or until cheese is soft.
5. Mix in 1 cup of mozzarella, basil, and garlic powder.
6. Top with remaining mozzarella cheese. (I think 1/2 cup is enough.)
7. Return to oven and bake for 20 more minutes or until top is
   bubbling.
8. Serve with toasted bread, bagel chips, or crackers.  Would this be good over chicken?

Servings: 8-10
Source: 12 Tomatoes

Not quite sure what a million dollars tastes like but according to Ree Drummond, her Pioneer Woman million dollar dip is as close as it gets.  Loaded with all of the best things in life, like bacon, cheese, toasty almonds and cream cheese, it’s no surprise this dip has garnered a reputation as a crowd-pleasing party recipe. The dip is also known as The Neiman’s Marcus’Dip, created for Neiman’s Marcus’s original restaurant in Texas in the 1950’s by Helen Corbitt. The dip was then published in her cookbook and has been a classic, holiday staple since. This dip also goes by the name “Million Dollar Dip”, because it is just that good and well loved.  Take your pick!

Ingredients:

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 c mayonnaise
• 1/2 c slivered almonds, toasted
• 1 c shredded sharp cheddar
• 1 c shredded Swiss
• 1/4 c blue cheese crumbles
• 8 slices regular-cut bacon, cooked until crisp and finely chopped
• 4 green onions, sliced, green and white parts
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• Buttery crackers, pretzels or raw veggies, for serving

Directions:

1. Toast the nuts over medium-low heat in a dry skillet, stirring often; about 5-7 minutes. Or in the oven 400°.  Don’t walk away!
2. In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth.
3. Add the cheeses to the cream cheese-mayo.
4. Fold in the bacon, toasted almonds, green onions (reserve some for garnish) and spices.
5. Stir everything together until evenly blended.
6. Transfer to a serving dish.
7. Cover and chill for at least 4 hours.
8. To serve, sprinkle with additional green onions.
9. Serve with buttery crackers, salty pretzels and/or fresh vegetables of your choice.

If you want to adapt this recipe to your personal taste, kick it up a notch, add some extra cayenne (even a dash of one of these top hot sauces would be nice).  For more bacon flavor, fold in an additional slice or two of bacon.

I found the dip to be too stiff to dip  – ok for a spread. To dip, I added 1/2 – 1 cup sour cream.

Serves:  8-10

Source:  Ree Drummond – Pioneer Woman

A handful of items and a few moments of prep work are all you’ll need for this festive fondue. Not only does it take advantage of canned goods, but the slow cooker does all the work. Lacking a slow cooker, use the oven.
Ingredients:

• 1 can (14-3/4 ounces) cream-style corn
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3 Tab chopped green chiles (use 4 Tab and get rid of the can)
• 1 tsp chili powder (or 1/2 tsp cayenne
• 16 oz process cheese (Velveeta), cubed
• French bread cubes

Directions:

1. In a small bowl, combine the corn, tomatoes, green chiles and chili powder.
2. Stir in cheese.
3. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.
4. Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes.
5. Serve warm with bread cubes.

Serves: 4-1/2 cups.
Source: © 2024 RDA Enthusiast Brands, LLC—Nella Parker, Hersey, Michigan

The Orange County Register used to have a recipe column called Take Five.  This was a recipe I saved but never tried.  Pretty boaring as is but really screams for creative additions.  I added 1/4 cup dried onions – much better.  Step up and make it your own.  Pickles, soy sauce, Worcestershire sauce, spicy ketchup, whatever.

Ingredients:

• 8 oz cream cheese (soft spread ok)
• 1 c sour cream
• 1/4 c ketchup  (that is the way it was spelled)
• garlic salt and onion powder to taste

Directions:

1. Mix all ingredients together. Hint:  any time you have cream cheese, beat is first and gradually add other things.
2. Serve with anything you desire

Serves:  1 1/2 cup

Source: Orange County Register long ago

This party food is pepperoni pizza in dip form. A combination of mozzarella and Parmesan gives it plenty of cheesy flavor. Cream cheese, which is very stable when melted, holds the dip together while it bakes. Adding jarred pizza sauce, dried oregano, and red pepper flakes made it taste like it came straight from a pizza shop. Thin bread sticks make great dippers.

Ingredients:

• 8 oz cream cheese, cut into 8 pieces (or, save a step, use 8 oz soft cream cheese spread)
• ¾ c jarred pizza sauce (or Marinara sauce)
• 1 garlic clove, minced
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• 4 oz whole-milk mozzarella cheese, shredded (1 cup)
• 3 oz pepperoni, cut into ¼-inch pieces  or presliced cut into 1/4
• 1 oz Parmesan cheese, grated (½ cup)
• 6 Tab thinly sliced scallions, divided

Directions:

1. Adjust oven rack to middle position and heat oven to 425°.
2. Microwave cream cheese in large bowl until soft, 20 to 30 seconds.
3. Stir in pizza sauce, garlic, oregano, and pepper flakes until thoroughly combined.
4. Stir in mozzarella, pepperoni, Parmesan, and 4 tablespoons scallions.
5. Transfer cream cheese mixture to 1-quart casserole dish.
6. Smooth top with rubber spatula.
7. Bake until spotty brown and bubbling at edges, 17 to 20 minutes.
8. Let cool for 10 minutes.
9. Sprinkle with remaining 2 tablespoons scallions.

Serves: 6

Source:  americastestkitchen.com/

A great dip that can double as a sandwich spread.  Easy ways to change it up – smoked tuna, Mircle Whip, Greek yogurt.  You might even sneak in canned chicken instead of tuna.  You can serve it served at room temperature or chilled.

Ingredients:

• 1 1/2 Tab brandy
• 1 c cream cheese, softened  (8 oz)
• 1/4 c sour cream
• 1/4 c mayonnaise
• 3/4 c fresh tuna, flaked, or 6 1/2 oz tuna, well drained
• 2 Tab green onion, minced, use all
• 1 Tab lemon juice
• 1/8 tsp hot sauce
• 1/8 tsp salt

Directions:

1. Beat the brandy and cream cheese to a smooth and creamy consistency.
2. Blend in the sour cream and mayonnaise.
3. Mix in the tuna and green onion, blending well.
4. Add the remaining ingredients.
5. Blend until almost smooth.

Serves:  Makes about 2 1/2 cups of dip.

Source:  An old newspaper clipping in the bottom of the file folder.

Suggested dippers: onion crackers, French bread cubes, cheese crackers, celery, cucumber, radishes, Monterey jack cheese sticks.

Try this with just about anythng you would dip – shrimp, veggies, tater tots, etc.

Ingredients:

• 1/3 c mayo
• 1/4 c sour cream
• 2 tsp ninced garlic
• 1/4 tsp smoked paprika
• pinch of salt
• 1/4 tsp black pepper

Directions:

1. Mix mayo and sour cream.
2. Add rest of ingredients
3. Best chilled for several hours or over night

Serves: makes abut half a cup

Source:   Somewhere on the internet – can’t find it again.

 No one seems to know where the name came from.  Great quick dip – all you do is measure and mix.

Ingredients:

• 1 bread bowl or 1 French bread loaf
• 8 oz cream cheese softened (not whipped/spreadable.)
• 16 oz sour cream – 2 cups
• 2 c cheddar cheese shredded – 1/2 lb
• 1 c bacon crumbles (cooked) about 8 slices – use readymade
• 1 Tab hot sauce
• 2 tsp garlic paste/chopped
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ½ tsp onion powder
• ¼ tsp pepper
• scallions or chives, for garnish

Directions:

1. Preheat the oven to 350°.
2. In a large bowl, cream sour cream and cream cheese with a hand mixer until fluffy – about 3 minutes.
3. Add shredded cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings.
4. Mix well.
5. Cut the top off of the bread and remove the insides. Reserve the top and insides for serving.
6. Place the hollowed bread loaf on a baking pan.
7. Scoop the cheese mixture into the middle.  (Or use heatproof bowl but the bread bowl is traditional)
8. Bake for 30-35 minutes until bubbly and hot.
9. Remove from the oven and rest 5 minutes before serving.
10. Garnish with chives if desired.
11. Serve with the hollowed out bread, crackers and veggies.

Serves: 12 people – 4 cups
Source:  SpendWithPennies.com. Holly Nilsson

Notes:

• For a milder flavor, swap garlic for ½ teaspoon of garlic powder.
• When cutting the bread, save the top for dipping. Also use crackers, chips, veggies, and more.
• Hot sauce can be increased to taste.
• Mix the cream cheese with a hand mixer. This adds more air to the dip making it more “scoopable”.
• Pre-shredded cheese works well in this recipe (and saves time).
• Swap out bacon for bacon bits or even sausage crumbles.  The original Mississippi Sin Dip had diced ham.

All you need is a block of feta and a jar of sundried tomatoes to make this 2-minute super creamy sundried tomato and feta dip. And you can serve it immediately.  I keep a blockof feta in the freezer just in case.  Pondering adding garlic.

Ingredients:

• 1 block of feta (typically 200g/7oz)
• 1/2 c sundried tomatoes, plus 1 tablespoon chopped, to garnish
• 3 Tab oil (from the sundried tomatoes jar or use olive oil)

Directions:

1. Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender).
2. Blitz until the sundried tomatoes break down and the dip is super smooth. This will take a couple of minutes. If you find it’s not moving well (this will depend on the strength of your food processor), stop the motor and break up the feta with your spoon then try again. If that doesn’t work, add another tablespoon of oil and continue.
3. Garnish and serve.

Notes:

No food processor?  You can make the dip without equipment – you’ll need to chop the sundried tomatoes finely and crumble up the feta, then mix it with the oil with a fork or a small whisk in a bowl. It won’t be as smooth, but it’ll have the same flavour.

Serving Suggestions:  Enjoy the dip with your favourite crackers, crisps, pita chips or a platter of crudites, or use it as a spread on sandwiches, and flatbreads or dollop it on pizza or on top of shakshuka! It’s also great tossed with baby potatoes for a delicious non-mayo potato salad, used as an easy no-cook pasta sauce or served with grilled chicken or steak. It’s super versatile!

Like it runnier?  Just add another couple of tablespoons of oil, or use 1/4 cup of Greek yogurt to thin out the dip if that’s the texture you prefer.

Non dairy?  Use a can of white beans in stead of the feta cheese.  Save some of the can liquid to thin the dip.

Serves:  6

Source:  Kate Alexandra – dishedbykate.com