Easy S'Mores Dip

In the summer, I love a campfire.  Even more so, I love campfire treats like s'mores!  Since we don't have a firepit in our back yard I don't get them very often so I'm always interested in s'more type desserts.  This one appealed to me because of how simple it seemed.  And it was simple but more importantly, it was delicious.  Definitely more fattening since I inhaled about 1/2 the bowl immediately, but totally tasty!

I realized as I was making this that it reminded me of my grandma Mimi.  If I was at Mim's house and she didn't have any candy (she usually always had candy for us grand kids) then I would take some chocolate chips and marshmallows and heat it up in the microwave until they were melted and then mix them together and eat it with a spoon. I only ever did this at her house.  Probably because she was the only person who wouldn't scold me for eating marshmallow-chocolate goop with a spoon.  She always just thought it was a weird funny snack.  Since what I used to make is essentially what this dip is, I cant believe I never thought of this before!  This dip is a little more socially acceptable than just scarfing down melted marshmallow-chocolate goop with a spoon, so it is a keeper!

Easy S'Mores Dip
From: Bakeaholic Mama
Prep/cook time: 10 min

Ingredients:
1 cup of milk chocolate chips
2 Tbsp milk
1 1/4 cup mini marshmallows
Graham crackers for dipping

Directions:
1.  In a medium sauce pan add chocolate chips, milk, and 1 cup of marshmallows.  Mix continuously over medium heat until melted and smooth.  (Meanwhile preheat broiler)

2. Pour/Scrape mixture into a small casserole dish. Top with Remaining marshmallows.

3. Place dish under broiler for approximately 60 seconds or until the top has started to brown.  Serve with graham crackers.

Chicken Nacho Dip

I wanted to try a new dip for the Superbowl and you can't go wrong with a cheesy nacho dip.  While I realize the pictures of these are horrible (possibly my worst yet), I assure you that it was very tasty.  I did leave out the jalapeno because one of our guests doesn't like spicy food, but I think it would be great with them so I'll add them next time.  It was creamy and cheesy with good flavor.  Great for dipping chips or putting on Nachos!  In general I think I prefer the spicy sausage rotel I usually make, but this is a nice new one to add to the rotation.

Chicken Nacho Dip
From: The Swain Family
Prep time: 5 min
Cook time: 2 hours

Ingredients:
3-4 chicken breasts (cooked and shredded)
1 lb velveeta (cut in cubes)
taco seasoning packet
1 can rotel
1/2 cup green onions
1 jalapeno (diced)
1/3 cup sour cream
1 can black beans (drained and rinsed)

Directions:
1. Combine all ingredients except the beans int he crockpot for 1 1/2 - 2 hours on high (stirring occasionally)  - I actually did it on low for about 3 hrs.

2. Stir in black beans for the last 20 minutes.  Serve with tortilla chips.

Red Velvet Dessert Cheese Ball

I wanted to make dessert for our small group gathering today, and since it is right before Valentines Day, I decided to give this Red Velvet Cheese Ball a try.  Bill was skeptical when I was talking about a dessert cheese ball, but I have to say it turned out really well.  It is rich and decadent, and I thought it was very good with vanilla wafers.  I choose to mix in some of the chocolate chips into the actual ball and thought it added a little something, but it is totally optional.  I think this is just perfect for a special Valentine's day treat!

Red Velvet Dessert Cheese Ball
From: Taste and Tell
Prep Time: 15 min
Chill Time: 2 hrs

Ingredients
8 oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups red velvet cake mix, dry
2 Tbsp brown sugar
1/2 cup powdered sugar
1/2 - 1 cup mini chocolate chips
Assorted cookies & crackers (I used vanilla wafers)

Directions:
1. In a bowl beat cream cheese and butter until smooth.

2. Add in red velvet cake mix, brown sugar, and powdered sugar.  Beat until smooth and combined. 

3. Stir in 1/2 cup (or more) of chocolate chips into the mixture if desired (I did).

4. Place mixture on center of a large piece of plastic wrap.  Wrap up on Plastic wrap and mold into a ball.  Refrigerate for at least 2 hours.

5. Place chocolate chips on a plate.  Remove cheese ball from refrigerator and unwrap.  Roll in the chocolate chips. This gets a bit messy, but cover with as many chips as desired.  Place on a serving plate and serve with vanilla wafers or graham crackers.

Cheddar Bacon Dip

This dip could not be easier.  I will warn you though, it is quite salty.  I happen to LOVE salt so it wasn't a problem for me, but consider yourself warned.  This would be great for a super bowl snack - you know, if your into that kind of thing. :)

Cheddar Bacon Dip
From: Plain Chicken
Prep time: 5 min
Refrigerate: 24 hrs.

Ingredients:
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Directions:

1. Mix together and refrigerate 24 hours.  Serve with tortilla chips, fritos, or veggies.  (I would suggest pulling it out of the fridge about 15 minutes before you want to serve it so it isn't has cold/thick)

Easy Spinach Artichoke Dip

 

I'm sure everyone has a version of this they love, but this one is what I grew up on and has always been my favorite (and the easiest).  I'm actually surprised I've never blogged this before since I my whole family makes this version and I have probably eaten it several hundred times in my life.  Make this, you won't be sorry.  It isn't super fancy, but it is dog gone delicious and perfect for football season this fall.

*** UPDATE: I just learned that this was originally from my Great Aunt Betty.  It makes it even more special! ***

Easy Spinach Artichoke Dip
From: My Mom & Great Aunt Betty
Prep time: 5 min
Cook time: 20 min

Ingredients:
1 cup Mayo
1 cup grated Parmesan cheese (use the stuff in the green shaker, real stuff doesn't work as good!)
1 can of artichoke hearts (drained and cut up)
1/2 a cup of frozen chopped spinach (thaw in microwave and remove excess water)

Directions:
1.  Mix all ingredients together in a bowl until paremsan is mixed throughout.

2. Spread in pie plate and bake in oven at 350 degrees for 20 minutes, or until the top gets brown around the edges.  Serve with crackers or chips (I prefer wheat thins).

Layered Taco Dip

This is a super easy dip that I LOVE.  My mom used to make it at gatherings growing up and we always ate the whole thing.  Perfect appetizer for any occasion

Layered Taco Dip
From: My Mom

Ingredients:
1 can refried beans
1 cup sour cream
1/2 cup mayonnaise
1 pkg. taco seasoning
4 Green onions, chopped
1 Tomato, chopped
1 can black olives, sliced
Shredded cheese
Avocado, cubed (optional)

Directions:
1. Mix sour cream, mayo, and taco seasoning.

2. Spread refried beans on bottom of pie plate.  Then spread the sour cream mixture over top.  Layer with onions, tomatoes and black olives.  Then cover with shredded cheese.  Top with avocado if desired.  Serve with Tortilla chips

(can be made ahead of time and keep in refrigerator until serving.  Add avocado right before serving if using)

Mexican Caviar

I have seen a lot of variations of Mexican Caviar and I finally made one.  I love the addition of black olives to the dip since I LOVE black olives, but I think next time I will chop them up myself because I didn't like the flavor the chopped ones in a can had. 

Mexican Caviar
From: Just Jenn

Ingredients:
3 tsp olive oil
3 tsp red wine vinegar
2 tsp tapatio
2 roma tomatoes, diced small
1/2 cup corn
1 (7oz) can chopped black olives
1 (7oz) can chopped green chiles
1 avocado, diced small
1 clove garlic, minced
squeeze of half a lime
pinch of salt
freshly ground pepper

Directions:
1. In a medium bowl, toss the diced tomatoes, corn, chopped black olives, chopped green chiles, diced avocado and garlic.

2. Mix together the olive oil and red wine vinegar, pour over all ingredients and toss. Add the Tapatio and squeeze of half a lime and toss to coat. Season with salt and pepper.

3. Serve immediately with Chips, but can let flavors mingle in the fridge for a few hours.

Southwestern Tossed Salad/Dip

 

A blog I read called Boo Mama occasionally hosts a Diptacular - in which everyone can share links to their favorite dips.  She usually does this right around football season to get (and give) some ideas for dips.  This one is the first one I tried this year and I'm sure there will be many more to follow from this site because they all look so good!  This is one Boo Mama shared and it was very fresh, light, and delicious.  I tried it both as a dip and a salad and I liked it better as a dip, but my in-laws preferred it as a salad. So it is great as both!

*** This picture is missing several ingredients... I guess I wasn't thinking before I took the picture.


Southwestern Tossed Salad/Dip
From: Boo Mama

Ingredients:
2 cups fresh, frozen, or canned corn kernels
1 can of black beans, drained and rinsed
2-3 roma tomatoes, chopped
4 green onions, chopped
1/3 cup chopped cilantro
1 avocado, diced
4 ounces of feta or cotija cheese, crumbled (I used tomato & basil feta because boo mama suggested it)

Dressing:
1/3 cup olive oil
1 1/2 tsp grated lime zest (about 1 - 1 1/2 limes)
3 Tbsp fresh lime juice (about 1 - 1 1/2 limes)
1/2 tsp cumin
1 tsp brown sugar
1/2 tsp salt

Directions:
1. Combine all of the dressing ingredients and set aside.

2. Combine the salad ingredients (all except avocado) and pour the dressing over it.  Marinate in refrigerator for several hours (up to overnight).  Add avocado right before serving.  Serve as salad or with tortilla chips as a dip.

Guac 'n Roll

My sister-in-law, Olga, gave me this recipe from her Hungry Girl book.  I am a sucker for anything with avocados, and especially love guacamole, so this was right up my alley.  This adds peas to the mix to make a little more, it is also a little creamier with the addition of the greek yogurt.  I liked it,  but I also like my old standby Guac Recipe!

Guac 'n Roll
From: Olga from Hungry Girl


Ingredients:
1 15oz can peas, drained
1/2 cup mashed avocado (about medium-small avocado's worth)
1/3 cup chopped tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free greek yogurt
4 tsp lime juice
1/2 tsp chopped garlic
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
Optional: chopped cilantro or jalapenos

Directions:
1. Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add avocado and mash.

2. Add all other ingredients except tomatoes, onions and optional items continue to mash until blended.

3.Stir in the tomatoes, onions and if you like, some chopped cilantro and/or jalapenos.  Season to taste with salt and pepper if needed.

Artichoke Hummus

My sister-in-law Olga brought this Hummus over to our house on Christmas eve and it was really good I especially loved the addition of artichokes (I'm a sucker for artichokes). She recently got a recipe book called 'Hungry Girl: 200 under 200' and this was a recipe from it.  It is 200 recipes under 200 calories. I promptly made this myself the next week to bring to work and have with veggies as a snack since I had all the ingredients already in my pantry.Thanks Olga for hooking me up with a new recipe for a healthy snack!

Artichoke Hummus
From: Olga & Hungry Girl

Ingredients:
1 15 oz can chick peas (garbanzo beans), drained
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth or chicken broth
1/4 cup plain fat-free greek yogurt
1 Tbs lemon juice
1 1/2 tsp crushed garlic
1/2 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp smoked paprika (or regular paprika)

Directions:
1. Using a potato masher or a for, thoroughly mash chickpeas.  Transfer to food processor and all other ingredients.

2. Puree until smooth, stopping and stirring if blending slows.

3. For best flavor, refrigerate hummus for several hours.  Before serving, garnish with a sprinkle of paprika and parsley if desired. Serve with vegetables or crackers.

Guacamole

After watching many a table side guacamole at various Mexican restaurants, I decided to make my own based on what I saw them adding.  I'm sure it is very similar to many other guacamole recipes, but I wanted to share my standby guacamole recipe. It is my go to snack recipe, whether it is just for Bill and I or for a big group.

Guacamole
From: Elizabeth's Dutch Oven
Prep time: 10 min


Ingredients:
1 avocado
1-2 tsp onion (chopped small)
1 small clove garlic (minced)
1 plum tomato (chopped)
1/2 lime juice (or whole lime if not very juicy)
1-2 Tbsp Cilantro
salt (kosher or sea salt) and fresh ground pepper

Directions:

1. In mortar and pestle (or medium bowl) add onions and garlic and smash them against the side to get the juices out.

2. Add avocado, lime juice, salt & pepper and mash with two spoons to desired consistency (I don't like mine totally smooth).  Taste and season to desired preference.

3. Add tomato and cilantro, mix together, and serve with chips!

Southwest Corn Dip

This recipe from Karen on Tasty Kitchen caught my eye because it was a chip dip that contained corn and black beans (some of my favorite snacks).  Since the recipe said it made a lot, so I made it for a party we were attending. Bill thought I was foolish to make something I had never made for a big group of people, but it turned out to be a big hit!  I made it for another party the following weekend and it was a big hit there also, so I think it is a keeper and perfect for summer barbecues!

Southwest Corn Dip
From: Karen via Tasty Kitchen


Ingredients:
3 cans (15oz) Corn, drained
1 can (4oz) chopped chilies, drained
1 can (4oz) chopped jalapenos, drained
1 can (15 oz) black beans, drained and rinsed
1 whole red bell pepper, chopped
1/2 bunch scallions, chopped
1 cup sour cream
1 bag finely grated Mexican cheese (8oz)
1/2 lime juice
1/2 bunch fresh cilantro, coarsely chopped (or to taste)

Directions:
1. Drain corn, chilies and jalapenos.  Put in a large bowl with the beans and tilt the bowl on its side to drain further. Chop other veggies. Drain the excess liquid from the bowl and add the chopped veggies.

2.  Stir in the sour cream and grated cheese and lime juice.  Add cilantro last.

3. Refrigerate before serving if you have time and serve with Lime Tostitos.

Cookie Dough Dip

I love to eat raw cookie dough.  Anytime I make cookies I not only eat the dough while I'm cooking it, I save a tiny Tupperware of it in the fridge to eat later. In fact when I make cookies it is more for the dough than the actual cookies.  The raw eggs in cookie dough has never deterred me, although it does keep Bill away, which just means  more for me!:). When I saw this recipe, I realized that a cookie dough without raw eggs meant that I could eat a heck of a lot more of it as it was intended to be eaten. This dip isn't exactly like the real raw cookie dough, but it is darn close!

Sorry - I forgot to take a photo of the ingredients

Cookie Dough Dip
From: Amber's Delectable Delights

Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8oz) pkg cream cheese (softened)
1/2 cup powdered sugar
3/4 cup semisweet mini chocolate chips

Directions:
1. In a small saucepan, melt the butter with brown sugar over medium heat.  Stir continuously, until brown sugar dissolves.

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioners sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.  Stir in Chocolate Chips.

5.  Refrigerate for at least an hr and serve (let sit out at least 15 minutes) with vanilla wafers or graham crackers

Salsa

I made this salsa for the superbowl, and it was really easy and very tasty.  I got the recipe from the Pioneer Woman.  It makes a ton but is really good.  It is better than any salsa from the store, and just as good as a lot of restaurant salsa.

Salsa
From: The Pioneer Woman


Ingredients:
1 can (28oz) Whole Tomatoes with Juice (I drained a little bit of the juice)
2 cans (10oz) Rotel - I used one mild and one original
1/4 cup chopped onion
1 clove garlic, minced
1 whole Jalapeno, quartered and sliced thin (I removed the seeds, but if you like more heat, leave them in)
1/4 tsp Sugar
1/4 tsp Salt
1/4 teaspoon Cumin
1/2 cup Cilantro
1/2 Lime Juice

Directions:
1. Combine whole tomatoes, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilangro into food processor.  (my food processor is too small to fit it all at once so I broke it up into 3 sections)

2.  Pulse until you get the salsa to the consistency you like.  I liked it fairly smooth as you can see.

3. Refrigerate salsa for at least an hour.  Serve with tortilla chips!  mmmm!

Buffalo Chicken Dip

Since football season is now under way, I usually start to try out new appetizers and dips (along with soups, but it still to warm out for that yet). This Dip is apparently not new at all, but I first heard about it at The Bitten Word. However you can also make it the way you see it on the FRANK'S® REDHOT® page. Below is the one I made and thought was best.

Buffalo Chicken Dip
From: The Bitten Word


Ingredients:
8 oz pkg Cream Cheese (Softened)
1/4 cup ranch salad dressing
1/4 cup Blue cheese salad dressing
1/2 cup buffalo sauce
1/2 cup shredded mozzarella cheese (or crumbled blue cheese)
2 cups shredded meat from fully cooked rotisserie chicken

Directions:

1. Pre-heat oven to 350.

2. In a deep baking dish, mix cream cheese, Salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in Chicken

3. Bake uncovered for 20-25 minutes until heated through. Serve with tortilla chips (or bread)

Warm Black Bean Chip dip

I'm a sucker for appetizers, and this one had everything I liked. I'm not sure where this came from, but it is tasty.


 
Warm Black Bean Dip

Ingredients:
8oz Cream Cheese
1 can Black Beans (drained)
1 can of Ro*tel (drained)
Shredded Cheese
Tortilla Chips

Directions:
1. Spread 8 oz of cream cheese in the bottom of a pie plate

2. Drain one can Black Beans and spread on top.

3. Drain on can rotel and pour over Black Beans.

4. Sprinkle with cheese and bake at 350 for 10 min (until cheese is melted)

5. Serve hot with tortilla chips.