Category: Appetizers – Dips

In the author’s family it’s called White Stuff!  Cream Cheese dip made with only four ingredients is the perfect easy dip recipe for your crackers, chips and veggies – the perfect simple appetizer for your next party!

Ingredients:

• 8 oz full fat cream cheese at room temperature.  Ideally, soften cream cheese by setting it on the counter about 30 minutes before you need to use it.  To soften cream cheese in a hurry, place it on a microwave safe plate and microwave for 15 seconds or so. Yeah, I forget to take it out of the fridge beforehand sometimes, too!  Or use the whipped stuff measured by weight.  IE the 8 oz conntainer.
• 2 Tab whole milk
• 1 small garlic clove crushed
• 1/2 tsp seasoned salt
• optional garnish: chives minced

If you want to change up the flavors on your recipe, consider adding some finely chopped veggies, like carrots or celery. Herbs and spices can also be a good addition and compliment an overall menu. Sun dried tomatoes, for example, would compliment an Italian dinner, or some dill, lemon, and diced cucumber would be a Mediterranean flavor. Another favorite is “everything bagel” seasoning. Be bold!

Instructions:

1. Mix everything together except the garnish.
2. Taste and add more whatever.
3. Garnish, and serve with your favorite crackers!
4. For best results, refrigerate at least one hour before serving.

To thicken cream cheese dip you can add some more cream cheese or some yogurt.

Servings: 8
Source: mamalovesfood.com

This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack.  Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. 

Ingredients:

• 4 oz bacon, diced – or more (4 to 5 slices, 1/4  c)
• 1 Tab olive oil
• 4 c frozen corn, 20 oz (no need to thaw), or 3½ to 4 c fresh kernels
• 4 scallions, thinly sliced, whites & light greens separated from dark greens
• 4 garlic cloves, finely chopped
• 2 jalapeños, seeded and chopped (try a little hot sauce)
• 1 tsp chili powder, plus more for serving
• 1 (4 oz) can diced mild green chiles
• Salt
• 8 oz cream cheese, cut into pieces
• ¼ c mayonnaise
• ¼ c sour cream
• 1 lime, halved
• 1½ c shredded Monterey Jack or pepper Jack cheese (6oz)
• Tortilla or corn chips, for serving

Directions: 

1. Heat the oil in a large skillet.  Or maybe the dutch oven.
2. Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder.
3. Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, 3 to 6 minutes.
4. Stir in green chiles and ¾ teaspoon salt
5. Cook for 1 minute.
6. Turn down the heat to low.
7. Add cream cheese, mayonnaise, sour cream and juice from half the lime.
8. Cook, stirring constantly, until the cream cheese is melted, about 2 minutes.
9. Stir in 1 cup of the Monterey Jack until melted,
10. Then stir in the cooked bacon.
11. Taste and add more lime and salt, if desired.
12. Place in shallow dish.  (Max out the crispy cheeseon top.)
13. Scatter the remaining Monterey Jack on top.
14. Broil the dip until the top is golden, keeping an eye on it the entire time, 1 to 2 minutes.
15. Remove from the broiler and cool for a few minutes.
16. Sprinkle the scallion greens and more chili powder on top.
17. Serve hot with tortilla chips for dipping.

Serves:  8  (if they eat nothing else – makes at least 8 cups)

Source:  Melissa Knific – cooking.nytimes.com

Benedictine, a quintessential Louisville, Ky. dish, is a cream-cheese-and-cucumber spread named for Jennie Benedict, the turn-of-the-20th century caterer who created it. Use it as a sandwich spread or dip but also as a filling for cocktail puffs or endive spears. Serve with Mint Juleps for Kentucky Derby party.

Ingredients:

• 1 medium cucumber
• 1 8oz package, plus 1 3oz package, cream cheese, softened (11 oz)
• 2 to 3 scallions, finely minced
• 2 to 3 dashes Tabasco sauce
• ½ tsp salt, or to taste
• ¼ tsp freshly ground white pepper
• 2 Tab mayonnaise

Directions:

1. Peel the cucumber.
2. Slice it in half lengthwise.
3. Scrape out the seeds with a spoon.
4. Using the coarse side of a hand grater, shred the flesh.
5. Place in a kitchen towel and squeeze out excess moisture.
6. Place the grated cucumber and the cream cheese in the bowl
   of an electric mixer.
7. Beat on medium speed until light and fluffy.
8. Beat in two scallions.
9. Season with Tabasco, salt and pepper.
10. Taste and add more scallion if you like.
11. Beat in the mayonnaise.
12. Transfer to a covered bowl.
13. Chill for a half-hour to allow the flavors to blend.
14. Serve with crudités, chips or crackers.

Serves: Maks about 2 cups
Source:  Regina Schrambling Updated April 10, 2025

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.