The 12 Best Dips of Christmas Past

By November 30, 2018MS&J Feed

1. Santa’s Sweet Smores Dip

  • 1 cup milk chocolate chips
  • 2 tablespoons milk
  • 2 cups marshmallows, divided
  • graham crackers for serving

Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.

Pour into an oven safe dish and top with remaining marshmallows.

Broil 1 minute or just until marshmallows are lightly toasted.

Serve warm with graham crackers.


2. Murphy’s Cheeseburger Dip

  • ½ lb. ground beef
  • 1 cup chopped onion
  • 16 oz. cream cheese, softened
  • ½ cup mayo
  • ¼ cup ketchup
  • ½ cup cooked and chopped bacon
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon salt
  • Sesame Seeds for sprinkling

Cook onion and ground beef together in medium skillet until ground beef is cooked completely. Drain off any excess grease and set aside.

In medium bowl, combine cream cheese may, ketchup, bacon, cheddar cheese and salt. stir until well combined.

Stir in ground beef mixture.

Pour into an 8×8 pan and bake at 350 degrees F for 20-25 minutes.

Sprinkle some Sesame Seeds over the top prior to serving for a fun cheeseburger look!


3. Jalapeno Popper Dip

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) diced jalapeno peppers
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • Corn chips, tortilla chips or assorted crackers

In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each).


4. Fruit Dip 
1 (8 ounce) package of strawberry cream cheese
1 container (7 ounces) marshmallow cream
Mix it together till smooth and ENJOY with any fruit you love!


5. Cheddar Onion Dip
1 (1/5 oz) envelope dry onion soup mix
2 cups sour cream
3/4 cup shredded cheddar cheese
3 tablespoons chopped pimento
1/4 teaspoon hot sauce

In a medium bowl, blend soup mix, sour cream and then add the remaining ingredients; mixing well. Cover and refrigerate 2 hours. Serve with chips or veggies!


6. Creamy Baked Crab Dip
1 package (8 oz) cream cheese, softened
1 can (6 oz) crab meat or about 1 cup
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon finely sliced green onion, for garnish


7. Hot Buffalo Chicken Dip
Olive oil cooking spray
8 ounces cream cheese, softened
1/2 cup hot wing sauce
1/2 cup sour cream
1 tablespoon ranch dressing mix
3 cups chicken salad from the deli
1 1/4 cups shredded pepper jack cheese
assorted dippers, such as celery sticks, bread sticks, and/or tortilla chips

Preheat oven to 325 degrees. Lightly spray a 1-quart casserole dish with cooking spray; set aside. In a medium bowl, combine cream cheese, wing sauce, sour cream and ranch dressing mix, stirring until smooth. Fold in chicken salad and cheese. Transfer to prepared casserole dish. Bake in preheated oven for 45 to 55 minutes or until heated through and bubbling. Serve warm with assorted dippers.

This recipe is from Sandra Lee’s Semi-Homemade Money Saving Meals. Click here for more from Sandra Lee.


8. Roasted Red Pepper Dip
1 cup (8 oz) sour cream
1/2 cup mayo
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot sauce
1 jar (7 oz) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
assorted fresh veggies (if you use green ones likes cucumbers and celery it will be very Christmasy!)

In a small bowl, combine the first 5 ingredients. Stir in the roasted red peppers.  Cut a thin slice off one long side of sweet red pepper; remove seeds.  Spoon dip into pepper cup.  Serve with vegetables.


9. Holly Clegg’s Eight Layered Greek Dip
1 (10 ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted

Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

This recipe is from Holly Clegg’s Too Hot in the Kitchen cookbook!


10. Simple Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

This recipe is from Alton Brown on The Food Network.


11. Santa’s Chunky Avocado Dip
5 avocados
3/4 medium onion, chopped
1 tomato, peeled, chopped
1/4 cup fresh lemon juice
1 to 1 1/2 teaspoons garlic salt
1/2 teaspoon pepper, or to taste
7 tablespoons (heaping) mayo
1 teaspoon Worcestershire Sauce
1 teaspoon Tabasco Sauce, or to taste
Bag of corn or tortilla chips

Chop the avocados and place in a bowl; do not mash. Add the onion, tomato, lemon juice, garlic salt and pepper and mix gently.  Fold in the mayo, Worcestershire sauce and Tabasco sauce.  Chill covered for 2 hours or longer. Serve with corn or tortilla chips!


12. Warm Cheesy Corn Dip
8 oz cream cheese, softened
2 cups frozen corn
1 1/2 cups Spicy Chipotle ranch dressing
2 cups shredded Mexican blend cheese
Tortilla chips
In a medium bowl mix cream cheese, corn, dressing and 1 1/2 cups cheese.  Place mixture in 2 quart baking dish and top with the remaining 1/2 cup cheese.  Bake at 375 for 20 minutes or until bubbly. (I actually used the broiler for about 5 minutes at the end to make it bubbly)

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