7 Layer Mexican Dip
16 oz refried beans
12 oz guacamole
16 oz sour cream
8 oz cream cheese
1 packet taco seasoning
2 cups Mexican blend cheese, shredded
3 oz canned sliced black olives
2 Roma tomatoes, diced
¼ cup green onions, chopped
Warm the refried beans in a microwave-safe bowl for 2-3 minutes and spread into a deep-dish pie plate or 8×8 baking dish. Spread the guacamole over the top of the beans. Mix the sour cream, cream cheese, and taco seasoning until smooth and creamy and spread over the guacamole. Layer on the shredded cheese, black olives, tomatoes, and green onions. Cover tightly and refrigerate for at least 30 minutes before serving. Serve with tortilla chips for dipping.
BLT Dip
2 cups sour cream
2 cups mayonnaise
2 lbs sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Additional crumbled cooked bacon and chopped green onions
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes, and onions. Refrigerate until serving. Garnish with bacon and onions and serve with crackers or chips for dipping.
Crab Dip
8 oz cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
½ lemon, zested and juiced
1 ½ tsp Old Bay Seasoning
8 oz lump crab meat, drained
2 cups shredded mozzarella cheese (reserve ½ cup)
½ cup parmesan cheese, grated
2 green onions, sliced (reserve 1 tsp)
Preheat the oven to 375°F. Mix cream cheese, mayonnaise, sour cream, lemon zest, lemon juice, and seafood seasoning until smooth. Fold in crab meat, 1 ½ cups mozzarella cheese, parmesan cheese, and green onions. Spread the mixture evenly in a prepared dish and sprinkle the reserved mozzarella cheese and green onions on the top. Bake uncovered for 25 minutes, or until the surface is browned and the dip is bubbly. Serve warm with crostini, crackers, bread, potato chips, flatbread, pretzels, or vegetables for dipping.
Veggie Pizza Dip
2 (8 oz) cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 packet ranch seasoning mix
¾ cup red bell pepper
¾ cup cauliflower
¾ cup broccoli
¾ cup carrots
¼ cup red onion
1 cup cheddar cheese, shredded
Combine and mix the cream cheese, sour cream, mayonnaise, and ranch seasoning. Set aside 1 ½ cups of the vegetables. Add the remaining vegetables and shredded cheddar cheese to the cream cheese mixture and stir to combine. Sprinkle the top with the reserved chopped vegetables. Refrigerate for 2-3 hours and serve with bread or tortilla chips for dipping.
Baked Potato Dip
8-10 bacon slices, cooked and crumbled
2 cups sour cream
2 cups sharp cheddar cheese, shredded
⅓ cups chives or green onion, chopped
2 tsp hot sauce
1 oz dry ranch seasoning mix
Crumble cooked (and cooled) bacon into a mixing bowl. Add sour cream, cheese, chives, hot sauce, and ranch seasoning to the bowl and stir together. Sprinkle with potato toppings: salt and pepper, more bacon, and cheese. Serve with crackers or chips for dipping.
Greek Hummus Dip
1 (17 oz) hummus
¾ cup plain Greek yogurt
⅓ cup crumbled feta
1 tomato, diced
½ cucumber, diced
⅓ cup kalamata olives, diced
a few sprigs of parsley
Spread the container of hummus onto the bottom of a shallow serving bowl. Dollop the Greek yogurt over the hummus and spread it out into a thin layer. Top with crumbled feta, diced tomato, diced cucumber, olives, and parsley. Serve with pita chips, bagel chips, or naan bread for dipping.
Sausage and Beer Cheese Dip
14 oz cooked sausage, crumbled
4 cups cheddar cheese, shredded
5 green onions, thinly sliced
1 packet ranch seasoning
¾ cup beer
2 (8 oz) cream cheese
Preheat the oven to 375°F. Brown the sausage in an oven-safe pan on medium heat. Add cream cheese, ranch packet, ½ chopped green onions, and 2 cups of shredded cheese. Stir frequently with a spatula to melt, then slowly pour beer into the pan, and mix into cheese. Top with remaining cheese and green onions. Bake for 10-12 minutes, until golden brown. Serve with pretzels, corn chip scoops, bread, or pita chips for dipping.
Spinach Dip
10 oz frozen spinach, thawed and drained
8 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes
Preheat the oven to 375°F. Combine cream cheese, sour cream, and mayonnaise and mix until smooth. Stir in the mozzarella, parmesan, minced garlic, salt, pepper, and red pepper. Fold in the drained spinach until evenly distributed. Transfer the mixture to an oven-safe dish, spread it out evenly, and bake for 20–25 minutes, or until bubbly and golden on top. Serve hot with slices of crusty bread, crackers, tortilla chips, or fresh vegetables for dipping.
Strawberry Cheesecake Dip
2 (16 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
½ cup strawberry jam
In a bowl, beat the heavy cream on medium-high speed until stiff peaks form and set it aside. In another bowl, combine the cream cheese, powdered sugar, and vanilla extract and beat until smooth and creamy. Gently fold in the whipped cream until fully incorporated. Transfer the mixture to a serving dish, stir the strawberry jam, and spoon it over the top. Use a knife to swirl the jam into the cream cheese mixture, creating a marbled effect. Refrigerate for at least 15 minutes and serve with wafers, graham crackers, or pretzels for dipping.
Oreo Dip
18 Oreo cookies
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
Place the Oreo cookies in a zip lock bag and use a rolling pin to crush the cookies into small pieces. Combine the cream cheese, powdered sugar, and vanilla.Use a spatula to fold in the whipped cream and then the crushed Oreos.Transfer to a bowl and serve with fruit, graham crackers, or wafers for dipping.