Crock-Pot Crab Rangoon Dip

Ingredients 2 8oz Cream Cheese, softened 1/2 Cup Sour Cream 4 Green Onions, chopped 1 1/2 Teaspoon Worcestershire Sauce 2 Tablespoons Powdered Sugar 1/2 Teaspoon Garlic Powder 1 12oz Package Imitation Crab Meat, pulverized Instructions Add ingredients to crock-pot. Stir as well as you can. Cook on low for 2 hours stirring at least once. Serve with crackers crockpotladies.com

Hot Bacon Cheese Dip Recipe

Ingredients 2 packages (8 ounces each) cream cheese, cubed 4 cups (16 ounces) shredded cheddar cheese 1 cup half-and-half cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon prepared mustard 16 bacon strips, cooked and crumbled Tortilla chips or French bread slices Directions In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with tortilla chips or bread. Yield: 4 cups.

Apple Pie Spread

Ingredients: 1 (8 oz.) package of reduced-fat cream cheese, softened 1 Tbsp apple juice 2 Tbsp brown sugar ½ tsp cinnamon 1 medium red apple, chopped ¼ c pecans, chopped Crackers, butter flavored (such as Keebler Town House or Ritz) Beat cream cheese and juice on medium speed until fluffy. Beat in brown sugar and cinnamon. Sir in apple and pecans. Garnish as desired (thin apple slices, additional chopped pecans, etc.). Serve with crackers.

Cherry Cheesecake Dip

8 oz. cream cheese, softened 2 cartons cool whip 2 cans cherry pie filling Graham crackers Marshmallow fluff 1.In a 13x9 pan (or 2-8x8 pans) crush one sleeve of the graham crackers & distribute oon the bottom of the pan. Do not pat down. 2.Mix together cream cheese & marshmallow fluff in a bowl. Add cool whip 1 tub at a time mixing thoroughly. Use a spoon or spatula, not a beater or mixer. 3.Using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip. 4.Top with cherry pie filling. Use remaining graham crackers for dipping. http://shellythemomager.blogspot.com

Brownie Batter Dip

Ingredients 8 oz CREAM CHEESE 1/2 cup BUTTER 2-3 cup POWDERED SUGAR -- varies by desired consistency 5 Tablespoons FLOUR 5 Tablespoons COCOA POWDER 2 Tablespoons BROWN SUGAR 3+ Tablespoons MILK -- varies by desired consistency 1 teaspoon VANILLA Dippers: Pretels, Graham Crackers, strawberries and anything else you can imagine! Instructions With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tablespoon of milk until combined. Add the flour, cocoa powder, brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistenc

Lemon Meringue Pie Dip

Ingredients: • 1-2 store-bought or homemade pie crust (amount depends on how much you dip and how much you eat with a spoon • 1 can sweetened condensed milk • 3 eggs, separated • 1/2 c. lemon juice (fresh is best!) • 3 tbsp. corn syrup (or sugar) • a pinch of cream of tartar Instructions: 1. Whisk together 3 egg yolks and lemon juice over medium-low heat*. Stir constantly until think and custard like (5-10, but closer to 5) minutes. 2. Pour into a ziptop bag, releasing all the air when you zip it, and put the bag into a small ice bath. 3. Meanwhile, toss the egg whites, corn syrup, and cream of tartar into a stand mixer, and whisk on high until stiff peaks form. 4. Once the egg yolk mixture has cooled (probably before your meringue is finished– it won’t take long), snip a corner of the bag and pour into a medium bowl. Whisk in the can of sweetened condensed milk. 5. Pour into your serving bowl if different. 6. Once the meringue is ready, heap and spread on top of the lemon filling 7. Put the bowl on a cookie sheet and into the oven. Broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool. 8. Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half the recommended time. 9. By the time those have baked and cooled, your dip should be cool enough to enjoy!!

Cherry Chocolate Fruit Dip

16 oz. cream cheese (2 bars) 3/4 cup heavy cream 2/3 cup sugar 10 oz. jar maraschino cherries, drained (save the juice) 5 T. maraschino cherry juice 4.4 oz. chocolate bar 4.4 oz white chocolate bar 1 tsp. vanilla 1/2 tsp. almond extract dipping fruit (bananas, apples, pineapple, etc.)

Directions: Dump the cherries in a food processor, and pulse until well chopped. Break up the chocolate bars, add to the food processor and pulse just until the chocolate is chopped to small chunks. Don't over-pulse the chocolate, you want small chunks. Set the chocolate/cherry mixture aside and pull out another bowl. In that bowl, combine your sugar, cream cheese, and heavy whipping cream. Mix well. Add the vanilla, almond extract, cherry/chocolate mixture, and finally the cherry juice. Mix well. Chill and serve with your favorite fruits (apples, bananas, strawberries, pineapple, etc.)

Outrageous Warm Chicken Nacho Dip

INGREDIENTS: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) , drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup canned black beans, rinsed and drained

DIRECTIONS: 1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat allrecipes.com

Chicken Artichoke Bacon Dip

INGREDIENTS: 1 (14 ounce) can artichoke hearts, rinsed and drained 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces 1 1/2 cups fresh spinach, chopped 4 strips cooked bacon, coarsely chopped 1/2 cup mayonnaise 1/2 cup shredded mozzarella cheese 2 ounces Neufchatel cheese, cut into cubes 2 tablespoons milk, or more to taste 1 clove garlic, minced 2 slices Swiss cheese, cut into strips ground black pepper to taste 1 pinch cayenne pepper, or to taste (optional)

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. 3. Bake until browned and bubbling on top, 30 to 40 minutes

Skinny Cheeseburger Dip

Ingredients • 1/2 lb. 95% lean ground beef • 1/2 cup evaporated skim milk • 1 cup Rotel tomatoes (or diced tomatoes with chiles) • 2 cups reduced fat cheddar cheese • 1/2-1 tbsp yellow mustard • Salt and pepper to taste • Optional: up to 1 tbsp Frank’s hot sauce • 1/2 cup sliced green onions

Instructions 1. In a skillet, brown the beef and drain off any excess fat. 2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer. 3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted. 4. Stir in the scallions and serve with baked chips. 5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken Points: 3 weight watchers pointsplus Servings: 10 servings Serving Size: 1/4 cup

White Pizza Dip

serves about 6-8 1 pint grape tomatoes, tomatoes cut in half 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 (12 ounces) blocks cream cheese, softened 8 ounces mozzarella cheese, freshly grated 8 ounces provolone cheese, freshly grated 1/4 cup finely grated parmesan cheese + more for garnish 4 garlic cloves, minced or pressed 1/4 cup freshly chopped basil leaves 2 tablespoons freshly chopped thyme leaves 1/2 tablespoon freshly chopped oregano leaves crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside. While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.

Feta Dip with Cucumber and Pita Chips

Servings: Makes about 1 1/2 cups Ingredients • 1 1/2 cups crumbled feta cheese , plain or with Mediterranean herbs • 1/2 cup whole milk • 1/2 cup toasted walnuts • 3 to 4 sprigs oregano leaves , stripped • 1 teaspoon coarse black pepper • 2 bags store-bought pita chips • 1 roasted red pepper • Handful of Kalamata olives • 24 slices seedless cucumber , sliced thinly on the bias

Directions Combine the first five ingredients in the food processor and process until smooth. Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives. Recipe courtesy of Rachael Ray

Baked Potato Chips & Herb-and-Cheese Dip

Potato Chips Serves 8 Ingredients • 1 1/2 to 2 pounds large baking potatoes, scrubbed • 4 Tbsp. extra-virgin olive oil • 1 large garlic clove, peeled • Salt and freshly ground pepper Directions Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch). Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes. Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes. Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container

Herb-and-Cheese Dip Serves 4 to 8 (2 cups) Ingredients • 1/4 cup chopped fresh parsley • 2 Tbsp. chopped fresh rosemary • 1 large garlic clove, peeled and finely minced • 3⁄4 cup grated Parmesan cheese • 2 cups sour cream or plain yogurt • 1/4 cup milk • 1/2 tsp. salt • 1/4 tsp. pepper Directions In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.

Candy Cane Dip

Prep time: 5 mins Total time: 5 mins Serves: 8 to 10 Ingredients 8 oz Cream Cheese 13 oz Marshmallow Creme 5 to 7 Candy Canes

Instructions 1. Mix well the soft cream cheese and marshmallow creme together. 2. Crush the candy canes in small pieces and add it to the mixture. Mix all together and serve. Notes Perfect for neighbor gifts and Christmas parties! Author: Desiree Campbell

Warm and Creamy Bacon Dip

Prep Time: 5 Minutes Total Time: 35 Minutes Serves: 15 (5 tablespoons per serving) Ingredients • 8 ounces cream cheese, softened • 2 cups Daisy Brand Sour Cream • 3 ounces bacon bits • 2 cups shredded cheddar cheese • 1 cup chopped green onion

Directions Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes

Cranberry Dip

INGREDIENTS: 1 (12 ounce) package fresh cranberries 1 cup white sugar 1 cup apricot jam 1 cup chopped pecans 1 (8 ounce) package cream cheese

DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid. 3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Cheddar Ranch Dip

INGREDIENTS: 1 (16 ounce) container sour cream 1 (1 ounce) package dry Ranch-style dressing mix 1 (3 ounce) can bacon bits or real bacon, cooked until crispy and crumbled 1 cup shredded Cheddar cheese 1 small bunch green onions chopped (optional)

DIRECTIONS: 1. In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon, onions and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Toffee Caramel Dip

• Yield: 8 Servings Ingredients • 1 8oz cream cheese softened • 3/4 cup brown sugar • 2 tsp vanilla • 1/4 cup heath toffee bits

Instructions 1. Combine cream cheese and brown sugar in a medium sized bowl. Stir in vanilla and continue to stir until smooth. Top with toffee dips and refrigerate until ready to serve. Enjoy!

Crab Rangoon Dip

Ingredients: -2 cans 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

1)First, soften the cream cheese in the microwave for about a minute. 2)Chop your green onions. Add them and your two cans of crab meat (drained). 3)Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice. 4)Mix all the ingredients and bake for 30 mins at 350 degrees. Sever hot with chips or fried wontons.

Orange Creamsicle Fruit Dip Recipe

Ingredients: 1 (8 oz) package of cream cheese, softened (I used Neufchatel cream cheese and it worked great) 1 (7-8 oz) jar of marshmallow creme 1/4 cup fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange) 2 tsp orange zest (I used the same orange that I used for the juice) 1/4 tsp vanilla Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)

Directions: Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving. Recipe adapted from Cooks.com