Diane’s Hot Corn Dip – Submitted by Diane Webber
- 2-15 ounce cans whole kernel corn, drained
- 1-15 ounce can of artichoke hearts, chopped and drained
- 7 ounce can chopped green chiles
- 10 slices of jalapeno slices
- 1 – 7 ounce package shredded parmesan cheese
- 10 oz Mexican cheese
- 2 cups of real mayo (not Miracle Whip)
- 1 red pepper, chopped
- 3 dashes of Tabasco
Mix all ingredients and bake in 350-degree oven for 40 minutes or more. I sprinkle parmesan cheese on the top when I remove it from the oven. Serve with crackers of your choice (I like multigrain.)
Swiss & Bacon Dip – Submitted by Cary Utter
This is certain to be a super bowl fav.
- 1 block cream cheese
- 1 bag shredded Swiss cheese
- 4-6 green onions
- 1/3 cup mayo
- 6-8 strips bacon
- Ritz crackers
Let the cream cheese soften in a mixing bowl. Fry the bacon very crispy and set aside on paper towel. After cream cheese is soft add the Swiss cheese, onions and mayo. (I like to add part of the green onion stem for color.) Then, crush the bacon into small pieces and add to the mixture. Your mix is now ready for a glass baking dish. I spread it out about 1 inch thick. Top with cracker crumbs and bake in the oven at 350 for about 20 minutes (it should look nice and bubbly.)
It is piping hot so don't burn your mouth! I prefer on Triscuits, pita chips, or any cracker!
Hot Onion Dip - Submitted by Shelbie McKenzie
Yum yum and more yum describes this dip!
- 3-8 ounce squares cream cheese
- 1/2 cup mayonnaise
- 2 cups grated Parmesan
- Dash of Tabasco
- 12 ounces chopped yellow onion
Preheat oven to 400. Cream softened cream cheese and mayo together. Add onion, Parmesan and dash of Tabasco. Mix well. Put in container and refrigerate at least 24 hours (it’s ok to refrigerate up to 3 days before.) Take out 45 minutes before baking.
Bake 20 minutes (until browned and bubbly). Serve with Fritos scoops.
BEST DIP EVER!
Buffalo Chicken Dip – Submitted by Cindy Bivins
Always a hit – especially on Super Bowl Sunday!
- 2 cups cooked chicken, chopped or shredded
- 4-8 oz hot wing sauce (such as Frank’s)
- 12-18 oz. cream cheese, softened
- 1/2 cup chunky blue cheese salad dressing
- 2 cups shredded Cheddar cheese, divided
Preheat Oven: 400°
In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)
Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 400º F for 25 to 30 minutes or until cheese is melted and bubbly.
Rotel Dip – Submitted by Rhonda Lewis
- Package of ground meat/cooked and drained
- 1 can (10 oz each) Rotel Original Diced Tomatoes & Green Chilies, undrained
- 1 pkg 16 oz Velveeta cheese cut into cubes
Combine undrained tomatoes and Velveeta in medium saucepan.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Add ground meat, stir well and eat with tortilla chips.
Touch Down Tuna Dip – Submitted by Cindy Davis
- 2-8oz. Packages Cream Cheese (softened)
- 2-small cans Tuna (in spring water) drained well
- Garlic Powder to taste
- Picante Sauce to taste (most prefer chunky at my gatherings)
- Chopped chives
Chill for 1 hr.
Mix well and serve with large size Fritos or your favorite crackers.
Super quick to prepare and goes super fast!
Super Bowl Dip – Submitted by Jean Mattock
This recipe is a hit every time it is served. It has actually become a tradition to make each Super Bowl, thus we call it Super Bowl Dip. It is simply three ingredients, easy to make and can be made ahead of time.
- 1 lb loose sausage (I prefer Owens Italian)
- 8 oz cream cheese
- 1 can original Rotel
- Bag tortilla chips
Brown sausage over medium heat in a saute pan. Cut into small pieces. Drain oil, or mop up oil with a paper towel. Add cream cheese and Rotel. Mix until cream cheese is softened and blended with all ingredients. Serve with tortilla chips.
This has a nice kick, but if you like more heat use a hot sausage and/or hot Rotel. If making ahead of time, store in the refrigerator and heat in microwave for a minute or two prior to serving.
Trailer Dip - Submitted by Jaylyn Sprinkel
- Cream Cheese
- Wolf Brand No Bean Chili
- Frito Scoops
Take the block of cream cheese (it’s best to leave it out of the fridge for a while to let it soften) and place it in a bowl. Pour the can of chili over the cream cheese. Heat in the microwave for one minute and 30 seconds. Remove and stir and repeat until cream cheese and chili and mixed well. Use Frito Scoops to put cream cheese/chili concoction in your mouth.
Five minutes later, the dip will be gone and you won’t know what happened!
Tasty Mexican Dip – Submitted by Kim Hoover
- 2-8oz blocks cream cheese (softened)
- 1 16oz can Hormel chili with no beans
- 1 4oz can chopped green chilies
- 1 16oz can refried beans
- 1 4oz can chopped black olives 24oz grated Mexican cheese
- 1 24oz jar picante salsa-medium
In the bottom of a 9x13 glass casserole dish, evenly spread 16oz of softened cream cheese. Add the refried beans and spread evenly. Add the chili and spread evenly. Pour the entire jar of salsa on top of the chili and spread evenly. Add the green chilies and black olives and spread as evenly as you can. Top with the grated cheese, covering the entire top of the casserole dish. Bake at 350* for 30 min. or until bubbling hot.
Hot Pepper Jelly and Cheddar Cheese Crostini – Submitted by Sarah Puleo
- Stonewall Kitchen’s Hot Pepper Jelly
- Sharp cheddar cheese, sliced thinly
- Sliced baguette or toast, lightly sprayed with olive oil and toasted until golden brown and cooled on a wire rack until room temperature
- Line your serving platter with as many crostini (toasted bread slices) as you need.
- Top each crostini with 1-2 slices of sharp cheddar cheese - enough to cover most of the bread.
- Add a dollop (1 teaspoon per crostini) of Stonewall Kitchen’s Hot Pepper Jelly on top of the cheddar cheese.
- Serve at room temperature.
Trashy Fondue aka Queso a’la Mom a’la Aunt Shay – Submitted by Sarah Puleo
- 1 medium onion, diced
- 1 4 oz. can green chiles
- 1 can 14.5 oz. stewed tomatoes (Mom used Rotel)
- 1 lb. Velveeta
- 1 cup sour cream
As with most of my mom’s recipes, there are no instructions. So…you can follow my detailed process on my website – Betty Cupcakes OR just dump them all together and heat until cheese melts. Serve with chips or just a spoon. This make about 4-5 cups of queso which is more than anyone should eat alone. Be sure to share.
While you’re waiting for the cheese to fully melt and become one with the other ingredients, you can prepare the dippers for your trashy fondue. I sautéed up some cheese & garlic sausage and roasted some mushrooms & Brussels sprouts in the oven. The veggies took about 20-30 minutes at 450. Cook the sausage until it’s done and no longer pink.
Polish Mistakes: The Recipe – Submitted by Brian Cummings
Makes about 20 pieces
- 1 pound ground beef
- 1 pound hot Italian sausage
- 1 pound Velveeta cheese
- 1 teaspoon garlic power
- 1 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 1 loaf party rye bread
First: Brown the meats separately and drain. Second: While the meats are still warm, combine with the Velveeta cheese and the seasonings. Third: Spread on the slices of party rye and let cool. The “Mistakes” can be frozen at this point.
And finally: Arrange on a cookie sheet and bake in a preheated 350°F oven for 15 minutes until bubbly. Serve.
Cranberry Cheese Ball – Submitted by Lisa Smith
This recipe is a keeper. It is such a different kind of cheese ball and so yummy!
- 1 pkg (8 oz.) Philadelphia cream cheese, softened
- 1 cup chopped Granny Smith apples
- 2 tbsp. honey
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries, chopped
- Wheat Thins