Pizza Dip

Hot Pizza Dip
(from allrecipes.com)

• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tablespoons chopped green bell pepper
• 2 ounces pepperoni sausage, chopped
• 2 tablespoons sliced black olives

Directions

1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

I skip a lot of those things, like pepperoni, green pepper, and black olives (for the husband).  But it's still an awesome dip however you dip it!  I think I even tried to serve it as a main course.  I was fine with that- a little french bread on the side, why not??

Over cheeseball season?

The Best Cheeseball
(from melskitchencafe.com)

*Makes 4 cheeseballs

• 4 (8 ounce) packages cream cheese, softened
• 4 cups shredded sharp cheddar cheese
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons dried parsley
• ¼ teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

I halved this recipe.  It was easy to make and delicious.  

Buffalo Chicken Dip

Buffalo Chicken Dip
(allrecipes.com)

• 2 (10 ounce) cans chunk chicken, drained (I've tried it with tuna too and it's great!)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (use to your tastes)
• 1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

I can't believe I haven't posted this one yet.  Probably because I don't use a recipe anymore to make it- I just throw everything in a pan and go, measuring cups out the window.  This recipe makes a LOT, so halve it if you don't have a huge group.  A great addictive dip!  Some people use blue cheese dressing instead of the ranch- whatever you like.  

Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

• 1 lb. frozen spinach (thawed and strained)
• 2 blocks cream cheese
• 1 1/2 cups shredded parmesan cheese
• 1 cup sour cream
• 2 cups not marinated artichoke hearts (drained)
• 1/2 cup half & half (or just sub in some mayo)
• 2 tsp seasoning salt
• 1 diced tomato (optional)

Place all ingredents into a mixer.  Using the flat paddle attachment blend till smooth and creamy.  Place desired amount in a glass containter and bake for 10 min at 350 degrees or microwave for 30 to 45 sec.  Top with diced tomatoes.  Served with tortilla chips.


Here's another one from allrecipes.com that I like too.


Spinach, Artichoke Alfredo Dip

• 4 cloves garlic (or sub in some garlic powder, about 1/2 t.)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

I really love my dips!  This is a great way to think you're eating healthy...but it's not that bad, right?  Especially if you call it dinner!  Feel free to add some cooked chopped chicken if you want!

Great appetizer dip

Hot Cheese and Broccoli Dip
(kraft.com)

• 1/2 cup chopped celery
• 1/2 cup chopped red peppers (optional)
• 1/4 cup chopped onions
• 2 Tbsp. butter
• 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1/4 tsp. dried rosemary leaves, crushed (I skip)
  
• Few drops hot pepper sauce

1. Cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat until tender.
   
2. Add Velveeta; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly.
3. Serve with toasted bread pieces, Ritz Crackers and/or assorted cut-up fresh vegetables.

Addictive and tasty!

Such great dip!

Roasted Red Pepper Dip

• 1 c. diced roasted red peppers (in the jar or homemade)
  
• 2 c. grated pepper jack cheese or cheddar
• 8 oz cream cheese (lowfat good)
  
• 3/4 C mayonnaise
• 2 T minced onion
• 3 cloves garlic, minced (or 3/4 t. garlic powder)
  

1. Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels, then dice them.
   
2. In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, and garlic.
3. Stir to combine and then add in grated cheese and the diced peppers.
   
4. Place in an pie dish or similar.
   
5. Bake for 30-45 minutes or until golden brown and bubbly.

This is so good! I love fun tasty dips. Of course you'll need to like red peppers! You can roast your peppers by broiling them until skins are charred (like 10 min) (sliced first) and sticking them in a ziploc immediately after for 30 minutes, letting the heat soften them. Peel off the charred skin and voila!

Shrimp Dip

Shrimp Dip

• 1 can shrimp, drained
• 2 c. cottage cheese
• 1 c. sour cream
• 6 T. cream cheese, softened
• 1/2 pkg. ranch seasoning mix

1. Stir cream cheese and cottage cheese until no lumps remain.
2. Add sour cream, shrimp, and ranch mix. Stir.
3. Serve with crackers or tortilla chips.

Yummy and addictive. Quick, too.

Who wants some Hummus?

Extra Easy Hummus
(allrecipes.com)

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 1 clove garlic, crushed
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 tablespoon olive oil

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

This is good! I can see myself using this regularly as a snack- just out with the carrots and crackers. Garbanzo beans are high in protein and fiber, and by blending them up the weird texture of these beans goes away. I like the addition of cumin, which makes it a little mexican-ish. Quick and easy!