It is always so exciting when a holiday rolls around because it is a great excuse to try out new recipes to serve at parties. Don’t get me wrong, I definitely have go-to dishes that I know will be a hit, but making something new is always fun. You’ve got a whole room full of taste testers!
Where food is concerned, I’m looking for options. I like a few different flavors on my plate to keep things interesting. Given this tendency, it is no wonder that one of my favorite parts about attending any kind of holiday party is the variety of food! I am always wondering (dreaming really) about the food spread awaiting me. A significant percentage of this obsession with party food is focused specifically on different types of dip (and chips, but I can’t even begin to discuss that dangerous love affair right meow without starting a whole new post).
Dips are simply the best. So many flavors, so many textures, it is overwhelming I know. You can essentially build a meal of JUST DIPS! I’m not saying you should necessarily, but you surely could (and I definitely have many times)! I’m too excited. My point is, with the 4th of July just around the corner and parties galore to attend, you need to be armed and ready to take an amazing dish to share, so why not a dip? I’ve got your back! Below are 7 recipes that are sure to delight no matter where you’re headed to celebrate:
- 1/3 cup mayonnaise
- 3 tablespoons cream cheese, at room temperature
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice or apple cider vinegar
- 1 1/2 teaspoons dried mustard
- 1 1/2 teaspoons hot sauce
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely grated onion
- 1 (12-oz.) jar diced pimento
- 8 ounces coarsely shredded extra-sharp white Cheddar cheese
Stir together first 9 ingredients in a medium bowl until smooth. Stir in onion. Fold in pimento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes, and stir well before serving.
- 1 cup real mayonnaise
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1-4 oz. can chopped jalapeños (cut this in half if you don’t like spicy)
- 1-4 oz. can chopped green chiles
- 1/3 cup chopped cilantro
- 1-1 oz. packet of dry ranch dressing mix
- 1/2 tsp. minced garlic
Place all ingredients into a blender or food processor blend until smooth. Serve with your favorite tortilla chips.
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 1/2 cup red onion
- 6 tablespoons fresh cilantro
- 1 large lime
- 1 can black beans low sodium
- 1 can sweet corn
Small Dice bell peppers & onion either by hand or using a small chopper. Finely chop the cilantro. Drain the corn. Drain & rinse the black beans. Place everything in a bowl adding lime juice, salt and pepper to taste.
- 8 slices bacon (9 oz) cooked until crisp, cooled and crumbled into bits
- 1 (8 oz) pkg. Neufchatel cheese, softened
- 1 1/4 cups sour cream
- 1 (1 oz) pkg. Hidden Valley® Original Ranch® Dressing Mix
- 1 cup finely shredded sharp cheddar cheese
- 1/3 cup chopped green onions (from about 2)
- Fresh vegetables and crackers , for serving
Place Neufchatel cheese in a medium mixing bowl and use an electric hand mixer to whip until smooth. Add sour cream and mix until smooth. Add dressing mix, cheddar cheese, green onions and bacon. Stir and fold until well blended. Serve with vegetables and crackers. Store dip in refrigerator in an airtight container. If you’d like to have some of the cheddar, onions and bacon on top of the dip just set some aside before mixing the rest in.
- 1 large jalapeño
- Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
- 3/4 cup mayonnaise
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon Tabasco
- 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
- Crackers or sliced baguette, for serving
Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Good For You
- 3 cans (15 oz each) white beans, drained, liquid reserved
- ¼ cup extra virgin olive oil, plus more to taste
- 4 cloves garlic, chopped
- ¾ tsp table salt and freshly ground black pepper, plus more to taste
- zest of half of a lemon
- juice of 1 lemon
- 1½ tsp chopped fresh rosemary
In the bowl of a large food processor, combine all ingredients. Process until mixture is smooth and creamy. Add desired amount of reserved liquid from white beans, if you want to thin it out to desired consistency. Add more salt and pepper to taste. Serve with crackers, pita chips, or sliced baguettes. Can also be made ahead of time, up to 1-2 days ahead.
Much Less Good For You… You’re Welcome.
- 1 32oz. block of Velveeta
- 1 lb of ground beef, browned and drained
- 1 lb of pork breakfast sausage, browned and drained
- 2 cans of Rotel diced tomatoes and green chilies
- 1 can of cream of mushroom soup
Cut the Velveeta into chunks. Place Velveeta, both cans of Rotel and cream of mushroom soup in your crock pot set to low. Once the cheese is melted, stir in the cooked sausage and ground beef. Stir occasionally and serve with tortilla chips.