8 Easy Party Dips
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1. Pizza Dip
2. Veggie Dip
INGREDIENTS
16 oz Greek Yogurt
3 Tbsp. Dried Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 tsp Dried Basil
1 Tbsp. Green Onions
Optional:
1 Tbsp. Green Onions
1/2 tsp Dried Minced Garlic
1/2 tsp Dried Minced Onion
PREPARATION
In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion. Serve & enjoy!
3. Taco Dip
INGREDIENTS
Some Ground Beef
Poblano Pepper
Taco Seasoning
Cream Cheese
Shredded Cheese (Or any other tasty cheese)
Some milk
Large Flour Tortilla
Tortilla Chips
Canola Oil Spray
PREPARATION
The Dip:
Cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-think consistency. Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
The Bowl:
Preheat oven to 190°C / 375°F. Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
Fill tortilla bowl with dip and enjoy.
4. Loaded Potato Chip Dip
INGREDIENTS
Sour Cream - 1 (8 oz) container
Cream Cheese - 1 (8 oz) container
Ranch Seasoning - 1 packet
Shredded Cheddar Cheese - 1 cup (plus extra for topping)
Crumbled Bacon - 1/2 cup (plus extra for topping)
Chopped Green Onions - 1/4 cup (plus extra for topping)
PREPARATION
Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth. Then, add in the cheddar cheese and stir until well-blended. Lastly, add in the crumbled bacon and the green onions and stir.
Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
5. Cheesy Garlic Knot White Pizza Dip
INGREDIENTS
Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped
PREPARATION
Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.
In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.
Melt the butter and add the Parsley and remaining Garlic. Stir well.
Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!
6. Slow Cooker Cheesy Chicken And Bean Dip
INGREDIENTS
1 Rotisserie Chicken (shredded)
2 Cups Beans
1 Cup Cream Cheese
1 Cup Sour Cream
2 Cups Shredded Cheddar
1 Tbsp. Taco Seasoning
Tortilla Chips
PREPARATION
Set aside 1 cup of shredded cheddar cheese. Combine all other ingredients in crockpot and mix well. Cook on high for 1 1/2 hours. Stir dip and add remaining cheddar cheese on top. Let cheese melt then eat with tortilla chips.
7. Jalapeño Popper Dip
INGREDIENTS
1 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
1 8oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1/2 cup Italian seasoned bread crumbs
4 Tbsp. butter, melted
1 Tbsp. dried parsley
PREPARATION
1. Cut fresh jalapeños in half, then place face down on a baking sheet.
2. Broil jalapeños until the skins blacken and bubble up.
3. Remove from broiler and peel outer skin.
Directions for the dip:
1. In a medium bowl, mix cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.
3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.
4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.
5. Sprinkle bread crumb topping evenly over jalapeño mixture.
6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.
7. Serve with bread or crackers.
8. Cheesy Spinach And Artichoke Bread Ring Dip
INGREDIENTS
12 Frozen Dinner Roll Dough Balls
8 oz Cream Cheese - Softened
1/2 Cup Grated Parmesan Cheese
1/2 Cup Grated Romano Cheese
1/2 Cup Shredded Mozzarella Cheese
1/4 Cup Sour Cream
1 14 oz Can (1 1/2 Cups) Artichoke Hearts - Drained and chopped
3/4 Cup Frozen Chopped Spinach - Thawed and drained of excess water
2 Cloves Garlic - chopped
1 tsp Basil
1/2 tsp Crushed Red Pepper Flakes
Olive Oil
PREPARATION
Coat a 10 inch oven-safe skillet with olive oil. Place the Dinner Roll Dough Balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
In a medium bowl, combine Cream Cheese, Parmesan, Romano, Mozzarella, Sour Cream, Artichokes, Spinach, Garlic, Basil, and Red Pepper Flakes.
Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil). Remove and let cool slightly before serving. Enjoy! ;)