Dips can be the staple food on your buffet. They are great go to for those munchers, nibblers and dippers and there are so many you can make. Hot or cold, dips are a must have at a party. Luckily they are so easy to make!
Here are some of my favorite recipes
Bread Bowl Dip
1 pint (16 ounces) sour cream
3 2/3 cups mayonnaise
2 tablespoon dried dillweed
2 tablespoon dried parsley flakes
2 tablespoon dried minced onions
1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
2 (1 pound each) round pumpernickel breads
What To Do:
In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour.
Slice top off 1 bread and hollow out bread shell. Pour dip mixture into hollowed-out shell. Cut second bread and top of first one into 1-inch chunks and use for dipping.
Read more at Mr. Food.com and for 32 more unbelievable dip recipes
4 ounces pepperoni
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced plus 1 whole clove
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
1/3 cup pitted black olives, chopped
1/4 cup grated Parmesan
1 baguette, ends trimmed, sliced diagonally into twenty-four 1/2-inch pieces
2 tablespoons olive oil
4 ounces mozzarella, diced
Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.
Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.
Recipe from Food Network
Spinach Artichoke Dip
yield: 12 servings prep time: 10 minutes cook time: 30 minutes total time: 40 minutes
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Recipe by Brown Eyed Baker
Football Party Dip
Original recipe makes 6 servings
1 pound Bob Evans® Zesty Hot Sausage Roll
1 (16 ounce) can baked beans
1 cup Bob Evans® Wildfire Barbecue Sauce
1 3/4 cups fresh diced tomatoes*
1 1/2 cups diced celery
1 1/4 cups diced onions
1 1/4 teaspoons garlic powder
Hot sauce to taste
Salt and Pepper to taste
3/4 cup shredded Cheddar cheese
1/3 cup sour cream
1 large bag tortilla chips
1/4 cup green diced onions
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Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.
Recipe found on All Recipes
Caramelized Onion Dip
2 tablespoons unsalted butter
2 medium onions, thinly sliced
kosher salt and black pepper
1 8-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
thick-cut potato and vegetable chips, for serving
Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.
Recipe by Real Simple