Cherry Cheesecake Dip

I went to a football party recently and was in charge of desserts.  I decided to make another Pinterest recipe and went with cherry cheesecake dip. 

I made this recipe the night before and let it chill overnight.  It really took no effort and everyone loved it.

I don't know who the original owner of this recipe is but every recipe is basically the same. 

Cherry Cheesecake Dip:

1 jar marshmallow fluff
1 package cream cheese
1 container cool whip
1 teaspoon vanilla extract
1 can cherry pie filling
Graham crackers for dipping

Mix together the marshmallow fluff, cream cheese, and vanilla extract.  Fold in the cool whip and spread out in your serving dish.  Top with the cherry pie filling and chill until you're ready to eat!

Chocolate Chip Cheesecake Dip

We had a football party recently.  I made a bunch of savory dips but I had a box of graham crackers around and some apples that I needed to use and decided to make a dessert dip for everyone.

I forgot to take a picture of this but it was a really big hit.  One of my friends took some leftovers home with him and I will more than likely make it next time we have a get together.

Chocolate Chip Cheesecake Dip:

1 box cream cheese, room temperature
1 stick of butter, room temperature
3/4 cup powdered sugar
1 tablespoon light brown sugar
1 tablespoon lemon juice
1 cup chocolate chips

Mix everything except the chocolate chips together.  Fold in the chocolate chips.  Chill until ready to serve.

Mom's Cheese Spread

My mom has a go-to cheese spread that she makes whenever she has to bring a dish.  It's super easy and takes almost no time.

Cheddar Cheese Spread:

1 package of cream cheese

1 package of cheddar cheese spread

1 package of powdered Italian dressing

Mix everything together and serve with pita chips.

Chipotle Hummus

One of my coworkers is moving back to Miami to be with family.  We had a big going away party for him at a local park and I volunteered to bring some chips and dip.  This was a big hit and super easy.

Chipotle Hummus:

2 cans of chickpeas, drained (keep the liquid)

2-3 tablespoons lemon juice

2-4 chipotle peppers in adobo, chopped (depending on how much heat you like)

2 tablespoons of the adobo liquid that came with the peppers

2 garlic cloves, chopped

1-2 teaspoon sesame oil*

2 tablespoon olive oil

salt

pepper

1 teaspoon cumin

1 teaspoon paprika

Add everything to a food processor and blend.  Once everything is mixed add some of the chickpea liquid until the desired consistency is achieved.

*Be careful with the sesame oil.  A little bit goes a LONG way.

Buffalo Ranch Hummus

I love hummus.  I can be a purist and tend to stick with the traditional flavor of hummus but this was a nice change.

Buffalo Ranch Hummus:
(adapted from Devon, who found it at abbynormally.com)

2 cans chickpeas, drained but keep the liquid
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tbsp hot sauce
1 packet of powdered ranch seasoning


Throw it in the food processor and add the chickpea liquid until it reaches your desired consistency.  If you'd like more heat or buffalo flavor, add more buffalo sauce.

Buffalo Chicken Dip

I don't know where I first found this dip recipe.  I think everyone in my social circle has had this dip at some point in their lives.  It's fantastic and really easy to make.


This has become my go to dish when someone tells me to bring something for a party.

Buffalo Chicken Dip:
(Frank's Red Hot)

1 8-oz package of cream cheese, softened
1/2 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1/2 cup buffalo sauce
2 cans chicken breast, drained

Mix softened cream cheese, shredded cheese, ranch dressing, and buffalo sauce.














Add 2 drained cans of white chunk chicken, mix it all in, and add more shredded cheese on top.

Stick it in the oven at 350 degrees for 20 minutes or put it in the crock pot.

Spicy Sausage Dip

I love dips.  I think they are always a good thing to have a party.  You can buy one type of chip and have multiple dips to go with them.  Talk about easy!

I'm not the biggest fan of sausage but Mr. T loves it.  The rest of my family loves it too so I pulled this out of my Grandma's recipe box and updated it a little bit.


Spicy Sausage & Cheese Dip:
Ingredients:

1 (16 oz.) package spicy sausage
1 (15 oz.) can diced tomatoes with green chilies, undrained
2 (8 oz.) packages cream cheese
2 cups shredded cheddar cheese
½ red onion, diced small
1 jalapeno, diced small
Hot sauce, to taste

Directions:

In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain. Reduce the heat and add the tomatoes, onions, jalapeno, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through.  Add shredded cheeses and continue to stir until the ingredients are well blended. Serve warm.

**The original dip is just sausage, tomatoes with chilies, cream cheese, and hot sauce.**

Spinach Artichoke Dip

I love spinach dip.  In my quest to find the perfect spinach dip I have uncovered this one.  I'd like to thank Mungee's Ma for it.  It was a big hit at our 4th of July picnic this year.

Spinach Dip:(Mungee and Me)

1 package of cream cheese (8 oz.)
1 package of Amish Country Havarti Cheese.
1 package of Green Giant frozen creamed spinach.
1 can of artichoke hearts (drained and chopped).
Dash of garlic powder

In a microwave safe dish, combine cream cheese and Havarti cheese. Microwave about 2 minutes until cheeses melt and you can stir them together.

Defrost spinach in microwave and then add to cheese mixture along with chopped artichokes and a dash of garlic powder.

Microwave all ingredients together for about 3-4 minutes or until desired warmth.


I served it with corn chips because we had a lot of dips and I didn't want to buy a gazillion different types of chips.  I also forgot to take a picture of the finished product.  It was really good and i'm planning on making this again and again.  Thanks Mungee!

Chili Con Queso

This came from one of the women I work with.  Thanks Marilyn!!

Chili Con Queso:
1 Spanish onion, chopped
2 small cans of diced green chilies
1 large can of diced tomatoes
1-2 diced jalapenos
American cheese, cut up into small cubes  (I used 2 small bricks)
2 cups of cheddar cheese
1/4 half-n-half

In a large pot heat up 2 tablespoons of bacon fat or vegetable oil.  Sauté onions. 

Add chilies, tomatoes, and jalapenos and stir.  Do not drain the chilis or tomatoes.

When that is hot start adding cheese a little at a time.  Keep stirring and adding more cheese.  Add half-n-half.

Stir until all of the cheese is melted and everything is combined.

I used Kraft American Cheese.  I found it in the same section of the store as Velveeta.  I tried to find a link to it but Kraft does not have it on their website anymore.  My coworker told me that she gets American cheese from our local wholesale store.  I also added cheddar to mine because I needed something to cut the richness from the american cheese.  I found that a little bit of half-n-half helped too.

This is really awesome and easy to make dip.  Make it the day before and let it sit overnight in the refrigerator so the chilies have time to heat up the cheese.  YUM!!