CRAB RANGOON DIP

Ingredients:

-2 cups crab meat
-16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped
-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice

First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups of crab meat .
Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips, fried wantons or pork rinds.

Jenn's Mexicorn Dip

 

Ingredients

• 2 cans (11 Oz. Can) Mexicorn, Drained
• 1 can (4 Oz. Can) Chopped Green Chiles
• 1 whole Bell Pepper, Chopped
• 3 whole Green Onions, Chopped
• 2 whole Jalapenos, Chopped (without Seeds)
• 8 ounces, weight Shredded Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Mayonnaise

Directions

1.Combine all ingredients.
2.Chill before serving with Fritos!

Recipe from tastykitchen.com

Cheese Sauce (for nachos and fries)

 Ingredients

• 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Franks Red Hot or other hot sauce

 Procedures

1.Add cheese and cornstarch to large bowl.

2.Toss to combine.

3.Transfer to medium saucepan.

4.Add 1 cup evaporated milk

5. Add 2 teaspoons hot sauce.

6.Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes).

The  Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.
To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

From seriousseats.com

Nana's Cheese Spread

Ingredients:

1 pk cream cheese

1 bunch of green onions

1 pk of ham chipped meat

Directions:

1. Let cream cheese sit on counter at room temp unitl soft

2. Wash and chop green onion, sit aside

3. Take pack of chipped meat and cut in to small pieces

4. Put it all in a bowl and mix well. 

5. Place in refrigerator until ready to serve,

6. Serve with Ritz crackers.   

Provolone Cheese Dip

Ingredients:
1 cup mayo
1 cup sour cream
1 tsp. sugar
1 tsp. accent seasoning
1 tbs. parsley flakes
2 tbs. parmesan cheese
1 cup provolone cheese (shredded)

Directions:
Combine all ingredients and serve with Frito scoops.
 If you like it hot broil it until it's brown on top.

*Note: Accent Seasoning contains MSG*

Cheesy Hot Shrimp and Crab Dip

Ingredients:
2  (8 oz.) blocks of cream cheese, softened (you can use light cream cheese)

1/2 cup mayonnaise

1 Tbs. prepared horseradish

1 Tbs. Worcestershire sauce

1/2 tsp. Old Bay seasoning

1 tsp. Cajun seasoning

1/4 tsp. garlic powder

1 tsp. Tabasco sauce 

1/4 cup sliced green onions

6 oz. crab meat

6 oz. shrimp, chopped

1/2 cup Parmesan cheese

2 cups Mozzarella cheese

Directions:

1. Blend cream cheese, mayonnaise and horseradish.  

2. Add  Worcestershire, Tabasco and all of the seasonings and blend well.  

3. Add green onion, crab meat, shrimp, Parmesan cheese, and 1 cup of the Mozzarella cheese.  

4. Spread in a shallow baking dish or a pie plate works well that has been sprayed with nonstick spray.  

5. Sprinkle the other cup of cheese on top.  

6. Bake in a 375 degree oven for about 25 -30 minutes or until not and bubbly or just starting to brown on top.  

7.  Let this stand for about 10 minutes before serving to set up and to cool slightly.  This is really hot right out of the oven and will burn your mouth so be careful.  

8.  Serve with crackers, tortilla chips or Frito Scoops are really good with this.

Cheesy Buffalo Chicken Dip

Ingredients: 
1 rotisserie chicken, meat removed and chopped or 2  (12.5 oz.) cans white chicken meat, drained
1 cup buffalo wing sauce 
2- 8oz. pkgs. cream cheese, softened
1 pkg. dry ranch dressing mix
1 cup chunky blue cheese dressing mix
1/2 cup sour cream
dash of celery salt
dash of garlic powder
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese 

Directions:
1. Mix chicken and wing sauce together and place in the bottom of a 2 quart casserole dish that has been sprayed with nonstick cooking spray.

2. Place cream cheese, ranch dressing mix, blue cheese dressing, sour cream, garlic powder and celery salt in a mixing bowl.

3. Beat with an electric mixer until creamy.

4. Spread the cream cheese mixture over the chicken.  

5. Sprinkle Mozzarella cheese and cheddar cheese over cream cheese layer. 

6. Place in a 350 degree oven for 30 minutes or until hot and bubbly.   

7. Remove and let stand for about 10 minutes.   

8. Serve with carrot sticks, celery sticks, and tortilla chips or Frito Scoops. 

-This can also be warmed in a slow cooker.  Assemble as directed and heat on low for about 2 hours,  depending on your slow cooker and how hot it gets.  Don't let it overcook and dry out if you use the slow cooker, some of them, even on low ever get very hot.- 

Almond Apple Dip

Ingredients:
1 (8oz.) pkg. cream cheese
3/4 c. brown sugar
1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. milk
1/2 tsp. almond flavoring

Directions:
1. Beat together until smooth and soft enough for dipping 

2. Serve with fresh apple slices. 

3. To keep apple slices from browning, pour pineapple juice over them.

Best Spinach Dip Ever

                                                            
Ingredients:  
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread






Directions:
1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix,  water chestnuts and chopped spinach. 

2. Chill in the refrigerator 6 hours, or overnight.

3. Remove top and interior of sourdough bread. 

4. Fill with mayonnaise mixture. 
                        
5. Tear/removed bread chunks into pieces for dipping.

BLUE CHEESE DIP

This dip is good for vegetables and the Buffalo Chicken and Cheese Bites. Please leave a comment if you've tried this dip and tell us what you think.

Ingredients:
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Directions:
Combine all ingredients in a large bowl and adjust the seasoning if necessary.