This spinach and artichoke dip rocks. It is thick, creamy, cheesy, and it has a little kick – all of my favorite things in one bite. I made a huge batch of this dip for a family get-together and it was well-liked by all. Ok, the kids didn’t even try it (it has green stuff in it), so I should say it was well-liked by all of the adults!
I kept the spinach and artichoke dip warm in a fondue pot and served it with bagel chips. This dip also makes for a fantastic grilled cheese sandwich. I’ll post more on that tomorrow.
Spinach and Artichoke Dip
- 1 8 1/2 ounce can artichoke hearts (in water, not oil), liquid reserved, chopped
- 1/2 cup or less frozen chopped spinach, thawed
- 8 ounces cream cheese cubed, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried red pepper flake or more, to taste
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder or more, to taste
- Dash freshly ground black pepper
Bring 1 cup of water to a boil in a medium skillet. Add artichoke hearts and spinach and boil for 10 minutes or until the artichokes are tender. (You can also steam in the spinach and artichokes in a steamer). Drain well.
Place cheese into a large bowl. Add the spinach and artichokes and remaining ingredients.
Stir well. Add some of the reserved artichoke heart liquid if the mixture is too thick.
This Cajun dip and salad dressing goes great over a salad, and it is also fantastic as a dip for everything from veggies to onion rings, to chicken nuggets. Adjust the Cajun seasoning, to taste. I’d use a bit less Cajun seasoning when making a salad dressing and a bit more when making a dip. The end result will taste better if you use a homemade Cajun seasoning mix or a store-bought one that has less salt.
We served the dressing over a simple wedge salad. We love the crispy freshness of iceberg lettuce.
I use Duke’s mayonnaise whenever I can get it. It has a less-sweet flavor than the other mayonnaise you get in your local grocery store since it does not have any added sugar.
Also try my spicy creamy coconut salad dressing.
Cajun Dip and Salad Dressing
Servings 1 cup
- 1/4 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1-3 tablespoons Cajun seasoning preferably low-salt
I ended up with leftover Vidalia onion after I made bacon wrapped Sriracha onion rings the other day. Vidalia onions are a great thing. A marvelous thing. While they are in season I grab as many as I can, and use them in everything. Like this fantastic Vidalia onion dip. This dip may look like any other dip but it isn’t. Sure, it’s got cheese. And some creamy mayo. But it’s the onion that makes it something special and something different.
Since it was just Anita and I, I scaled this recipe for Vidalia onion dip way back. But, that’s easy to do since the ratio of ingredients is as easy as it gets: 1-to-1-to-1-to-1.
For a little twist, caramelize the onions in a bit of oil first.
Vidalia Onion Dip
- 2 cups chopped Vidalia onion
- 2 cups mayonnaise
- 2 cups shredded Swiss cheese
- 2 cups grated Parmesan cheese
- Pinch of cayenne to taste
Preheat your oven to 325 F.
Spray a 2 quart baking dish with non-stick spray.
Combine all of the ingredients in a large bowl and pour into the baking dish.
Bake for 45 minutes-1 hour or until bubble hot and lightly browned on top.
Serve with crackers or salty pretzels.
Oh me. This beer cheese sauce has lots and lots of uses, from a dip for pretzels or chips to topping hot dogs or burgers, or even over pasta. We served it warm with warmed pretzel balls and a few Tostistos Scoops. Everything disappeared in minutes! This sauce is so good you’ll be tempted to grab a straw down the whole lot in no time!
Adjust the heat to your tastes. I like this sauce nice and spicy. For a thicker beer cheese sauce, just let it cook a little longer.
Also try my other version of cheese sauce. It has a nice horseradish kick.
Beer Cheese Sauce
- 1 bottle beer
- 2 cups extra sharp cheddar cheese shredded
- 1 tablespoon all-purpose flour
- 8 ounces cream cheese diced and softened
- 1 clove garlic minced
- 1/2 jalapeno minced (or substitute 1/2 teaspoon or more red pepper flakes)
- Salt and freshly ground black pepper
Add the beer to a saucepan over medium heat and bring to a simmer.
Combine the cheese and flour in a bowl and add to the beer along with the remaining ingredients.
Stir until the cheese is melted completely and is of the desired thickness.
This simple southwest ranch dip hit the spot. We loved the flavor of the tomatoes and chiles in the Ranch-flavored sour cream, and the lime and cilantro added a nice fresh kick. Our Cheddar Ranch Fritos were perfect for this dip.
Too thick for your tastes? Add just a splash of milk and mix well.
Southwest Ranch Dip
- 8 ounces sour cream
- 1/2 cup light mayonnaise
- 1 tablespoon or more Ranch dressing mix (or use 1 packet from the store)
- 1 14.5 ounce can petite diced tomatoes, drained
- 1 4.5 ounce can chopped green chiles, drained
- 2 tablespoons fresh cilantro chopped
- 1/2 lime juiced
This warm, creamy Southwestern cheese sauce is perfect as a dip for chips or preztels. It’s also fantastic on hot dogs and hamburgers and anywhere else you need a cheese sauce, but with a nice kick! Next time you have a recipe that calls for that “other” cheese sauce, substitute this instead!
I use my homemade Cajun seasoning in this Southwestern cheese sauce. It’s very easy to make. Plus it has the added advantage that I can control the amount of salt. I always keep a big batch of it in the pantry because i used it in just about everything.
Southwestern Cheese Sauce
- 1 12 ounce can evaporated milk
- 2 tablespoons butter
- 3 tablespoons flour
- Cajun seasoning to taste
- 8 ounces pepper Jack cheese shredded
- 1 cup salsa
- 1/2 fresh lemon juiced
- Salt and white pepper
Warm milk in a small pan over medium heat until steamy. Keep an eye on it and don't let it bowl.
Meanwhile, melt the butter in a large saucepan over medium heat.
Whisk in the flour until smooth.
Whisk in the warmed milk until the sauce is thick and creamy.
Stir in the Cajun seasoning and cheese and stir until the cheese is melted.
Add in the salsa, lemon juice, and salt and pepper.
We made Ro*Tel cheese dip for munching on while watching a few football games on tv. By itself, Ro*Tel cheese dip is a marvelous thing. I had recently received a complimentary bag of Tostitos fajita-flavored Scoops chips. I was going to just dunk them into the dip, but because Scoops hold up so well, I decided to stuff them with the dip instead. The Ro*Tel cheese dip-stuffed fajita Tostitos Scoops that resulted are an easy-to-eat no-mess appetizer that tastes great!
These Ro*Tel cheese dip-stuffed fajita Tostitos Scoops are great, with a nice not-too-spicy southwestern flavor. They make for the perfect cheese dip dipping chip, and they’re great with salsa too!
Also try my grilled stuffed Fritos.
Ro*Tel Cheese Dip-stuffed Fajita Tostitos Scoops
Crumble the sausage into a medium skillet and cook until done. Let cool. We prefer our sausage to be very fine for this dip, so I put it into a food processor and pull a few times until there are no longer any large pieces.
Place cheese into a medium pot over medium heat and start to melt.
Add in the Ro*Tel and the cooked sausage. Stir and continue to heat, stirring often, until melted and smooth.
Optionally, warm the chips in an oven at 250 F.
Spoon the cheese mixture into the chips and serve topped with your desired garnish.
I made a big batch of this creamy bacon cheese dip for a family get-together. It disappeared fast. It’s highly addicting. I mean, really what’s not to like about it. Tons and tons of cheese. And lots and lots of bacon. And a bit of onion for contrast. Heck, this is not only a great dip, it’s a great topping for a baked potato!
You can’t go wrong with something that has bacon in it. And cheese. Make a double batch of this creamy bacon cheese dip and keep some on hand for topping just about anything1
Also try my hot country ham dip.
Creamy Bacon Cheese Dip
- 8 slices thick-cut smoked bacon
- 2 16 ounce containers of sour cream
- 2 8 ounce packages cream cheese, softened
- 4 cups sharp cheddar cheese shredded
- 2 cups green onions chopped
Preheat oven to 400 F.
Cook the bacon until crispy. Drain well and chop into small pieces.
Spray a 9" x 9" glass baking dish with non-stick spray.
Combine all ingredients and pour into the dish, spreading out evenly.
Bake for 30 minutes or until hot and bubbly.
Serve with crackers or chips (Frito's Scoops are great with this dip!).
I’m up for anything with a Southwestern angle to it, and this refried bean dip has just that. Now, I served this up as a dip, but honestly… I could just as easily serve it as a refried bean side dish too. The beans get really, really tasty and tender after a few hours of slow cooking.
Never skimp when buying refried beans. The extra few cents a can makes a big difference in this refried bean dip. Or better yet, make your own refried beans using dried pinto beans!
For another delicious party dish made in a slow cooker, try our party shrimp.
These beans would also be excellent in our stand-n-stuff bean burritos.
Refried Bean Dip
- 1 16 ounce can refried beans
- 1 cup Cholula hot sauce
- 1 cup Monterey Jack cheese shredded
- 1 cup Extra sharp cheddar cheese shredded
- 3/4 cup sour cream
- 3 ounces cream cheese softened
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- Tortilla chips and salsa for serving
Combine all ingredients in a large pot, Dutch oven, or crockpot.
Cover and heat over low heat for at least 2 hours, stirring on occasion.
I knew the sour cream and onion flavor of Kernel Season’s was going to be great as soon as I opened the shaker bottle. I could smell the goodness. I have not been disappointed with any of the flavors from the 20 bottle variety pack I bought.
The seasonings came with a little recipe card (there are more recipes online). I figured I’d go with something simple and make The Kernel’s Zippy Dip, but use sour cream and onion instead of their ranch flavor. It was outstanding! Sooooo much better than any packet dressing or that stuff that comes in a can or jar.
I had a little dip leftover. I put it over grilled fingerling potatoes for great mini bakers!
I’ve tried several of Kernel Season’s flavors and I love them all: Kettle corn, Parmesan and Garlic, Chocolate Marshmallow, and Cheesy Jalapeno.
Kernel Seaon's - Sour Cream and Onion Dip
Quick and tasty dip!