#deliciousdips

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Baked Cranberry Cream Cheese Dip Ingredients: Cranberry Cream Cheese Dip: 2 cups extra-sharp cheddar cheese, grated (divided) 8 oz cream cheese, room temperature (full-fat or Neufchatel) 1/4 heaping cup cranberry sauce (canned, leftover, or homemade) 1/2 cup fresh cranberries (frozen cranberries can be substituted, do not thaw) 1/8- 1/4 teaspoon nutmeg (optional, fresh or ground) Optional Homemade Cranberry Sauce: 12 ounces fresh or frozen cranberries (do not thaw) 1 cup sugar (natural cane sugar or white sugar) 3 tablespoons orange juice (fresh squeezed or store-bought) 1 tablespoon lemon juice (fresh is best) 1/4 cup water Directions: Optional Homemade Cranberry Sauce: Remove 1/2 cup of cranberries for the dip. In a small saucepan, combine the remaining cranberries, sugar, orange juice, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries start to burst. Some cranberries will remain whole while others break down. Let the cranberry sauce cool and store any leftovers in an airtight container in the refrigerator. To Make the Cranberry Cream Cheese Dip: Preheat the oven to 375°F (190°C) or 350°F (175°C) for convection ovens. Lightly spray a 1 1/2-quart baking dish with cooking spray. In a medium-large mixing bowl, combine the softened cream cheese and 1 3/4 cups of grated cheddar cheese. If desired, stir in the nutmeg to taste (about 1/8 to 1/2 teaspoon). Gently fold in the cranberry sauce and the reserved 1/2 cup of fresh cranberries. Spoon the cranberry mixture evenly into the prepared baking dish and top with the remaining 1/4 cup of grated cheddar cheese. Bake for 18-23 minutes (or 15 minutes for convection) until bubbly in the middle and golden around the edges. Cover with foil if the top is browning too quickly. A few minutes before removing from the oven, sprinkle additional cheddar cheese on top and remove the foil to allow the cheese to brown slightly. Serve warm with crostini, crackers, or pita chips. For an extra touch, grate a little fresh nutmeg over the top before serving. Prep Time: 10 minutes (plus optional sauce cooking time) Cook Time: 18-23 minutes Total Time: 30-35 minutes Kcal: 250 kcal per serving Servings: 8 servings This Baked Cranberry Cream Cheese Dip is the ultimate combination of savory and sweet. The rich cream cheese and sharp cheddar cheese create a creamy base, while the cranberry sauce adds a tangy and fruity burst of flavor. Baked until bubbly and golden, this warm dip is perfect for any holiday gathering. The fresh cranberries on top add a beautiful pop of color, making this dish as visually appealing as it is delicious. Serve this dip with crostini, crackers, or pita chips for a satisfying and comforting appetizer that will be the star of your party. The creamy texture, combined with the sweet and tart cranberries, makes this dip a crowd-pleaser. Whether you’re hosting a festive celebration or cozying up for a night in, this dip will deliver on both flavor and presentation.

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People love this Mexican Taco Salad Dip as an appetizer because it has all the flavors of a traditional taco salad but is easy to dip. These are great for parties, game nights, or just when you want a tasty snack!

Ingredients: 1 cup sour cream. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1 tablespoon taco seasoning.

Instructions: In a large mixing bowl, combine sour cream and salsa. Spread the sour cream and salsa mixture evenly onto a serving dish. Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, sliced black olives, chopped cilantro, and diced red onion over the sour cream mixture. Sprinkle taco seasoning over the top of the dip. Serve immediately with tortilla chips or store in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mishela Gutierrez

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Baked Tomato Goat Cheese Dip Ingredients: 2 cups RAGÚ Simply® Traditional Sauce 3 cloves garlic, divided 1/4 cup fresh basil, chopped 1/8- 1/4 tsp red pepper flakes 1 (10-10.5 oz) log goat cheese, softened 1/4 tsp fresh thyme Kosher salt and pepper, to taste 1 large baguette, sliced on the bias Olive oil, as needed Blistered tomatoes, for garnish (optional) Directions: Prepare the Baking Dish: Position a rack in the upper third and one in the lower third of the oven. Preheat to 375°F (190°C). Lightly spray a small round baking dish with cooking spray. In a small bowl, mix the RAGÚ sauce, grated garlic (2 cloves), half of the chopped basil, and red pepper flakes. Pour the sauce mixture into the prepared baking dish. Prepare the Goat Cheese: Form the goat cheese into a ball, then flatten it between two sheets of plastic wrap to form a thick, round disc about 1 inch smaller in diameter than the baking dish. Remove plastic wrap and place the cheese disc in the center of the sauce. Drizzle with 2 tsp olive oil, sprinkle with thyme, and season with kosher salt and fresh pepper. Bake the Dip: Place the baking dish in the lower third of the oven, uncovered, and bake for 20-25 minutes, or until the sauce is bubbling and the goat cheese is warmed through. Make the Crostini: While the dip bakes, arrange the baguette slices on a baking sheet. Drizzle or brush each slice with olive oil and sprinkle with kosher salt. Place the baking sheet in the upper third of the oven during the last 10-12 minutes of baking. Flip halfway through for even toasting. Once golden and crispy, rub each slice with a halved garlic clove for added flavor. Serve: Top the dip with the remaining chopped basil and garnish with blistered tomatoes, if desired. Serve warm with crostini on the side. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 6 servings This Baked Tomato Goat Cheese Dip brings a delicious blend of flavors with warm, melted goat cheese nestled in a tangy tomato sauce, accented by fresh basil and a hint of red pepper flakes. Paired with crispy, garlicky crostini, this dip is ideal for a cozy appetizer that’s as beautiful as it is flavorful. The creamy texture of the goat cheese complements the rich tomato sauce, making each bite warm and satisfying. Perfect for gatherings or as an appetizer for fall and winter meals, this dip is easy to prepare and serves beautifully. Garnished with blistered tomatoes and fresh basil, the dip is invitingly rustic. Serve it warm with a side of toasted baguette slices, and watch as guests savor every bite. This dish brings warmth and elegance to any table.

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Sour Cream and Onion Dip Ingredients: 4 oz cream cheese, at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/4 tsp cayenne pepper 1 cup caramelized onions, chopped into small pieces For Garnish: Chopped chives, optional Extra caramelized onions Directions: In a medium bowl, combine the cream cheese, sour cream, mayonnaise, salt, black pepper, and cayenne pepper. Using a hand mixer, beat the ingredients together until smooth, starting on low speed and increasing to high, for about 1-2 minutes. Fold in the caramelized onions until well mixed. Taste and adjust seasoning if needed. Transfer the dip to an airtight container or cover the bowl with plastic wrap, then refrigerate for several hours to let the flavors meld and the dip thicken slightly. Serve with potato chips, crudités, or crackers. Garnish with chopped chives or additional caramelized onions if desired. Enjoy! Prep Time: 10 minutes Chill Time: Several hours Total Time: 10 minutes (plus chilling) Kcal: 150 kcal per serving Servings: 6 servings This Sour Cream and Onion Dip combines rich, creamy flavors with the sweetness of caramelized onions, creating a dip that's perfect for any occasion. It’s deliciously smooth, with a hint of spice from cayenne and a slight tang from sour cream, making it the ideal pairing for crunchy potato chips, fresh veggies, or crackers. Perfect for parties, game days, or casual snacking, this homemade dip is easy to make and guaranteed to impress your guests. The caramelized onions bring an unforgettable depth of flavor that makes each bite irresistible. Serve it chilled for a refreshing and flavorful treat!

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Baked Cheddar Cranberry Delight This Baked Cheddar Cranberry Delight is a perfect blend of creamy and fruity flavors, ideal for any festive occasion. The extra-sharp cheddar and cream cheese create a rich base, while the cranberry sauce and fresh cranberries provide a delightful burst. Baked until golden and bubbly, this dip is a sure hit at gatherings. Ingredients: - 2 cups extra-sharp cheddar cheese, grated (divided) - 8 oz cream cheese, room temperature (full-fat or Neufchatel) - ¼ heaping cup cranberry sauce (canned, leftover, or homemade) - ½ cup fresh cranberries (frozen cranberries can be substituted, do not thaw) - ?-¼ teaspoon nutmeg (optional, fresh or ground) Optional Homemade Cranberry Sauce: - 12 ounces fresh or frozen cranberries (do not thaw) - 1 cup sugar (natural cane sugar or white sugar) - 3 tablespoons orange juice (fresh squeezed or store-bought) - 1 tablespoon lemon juice (fresh is best) - ¼ cup water Directions: Optional Homemade Cranberry Sauce: 1. Remove ½ cup of cranberries for the dip. In a small saucepan, combine the remaining cranberries, sugar, orange juice, lemon juice, and water. 2. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries begin to burst. Some cranberries will remain whole, while others will break down. 3. Let the cranberry sauce cool and store any leftovers in an airtight container in the refrigerator. To Make the Cheddar Cranberry Delight: 1. Preheat the oven to 375°F (190°C) or 350°F (175°C) for convection ovens. Lightly spray a 1 ½-quart baking dish with cooking spray. 2. In a medium-large mixing bowl, combine the softened cream cheese and 1 ¾ cups of grated cheddar cheese. If desired, stir in the nutmeg to taste (about ? to ½ teaspoon). 3. Gently fold in the cranberry sauce and the reserved ½ cup of fresh cranberries. 4. Spoon the cranberry mixture evenly into the prepared baking dish and top with the remaining ¼ cup of grated cheddar cheese. 5. Bake for 18-23 minutes (or 15 minutes for convection) until bubbly in the middle and golden around the edges. Cover with foil if the top is browning too quickly. 6. A few minutes before removing from the oven, sprinkle additional cheddar cheese on top and remove the foil to allow the cheese to brown slightly. 7. Serve warm with crostini, spliters, or pita chips. For an extra touch, grate a little fresh nutmeg over the top before serving. Prep Time: 10 minutes (plus optional sauce cooking time) Cook Time: 18-23 minutes Total Time: 30-35 minutes Kcal: 250 kcal per serving Servings: 8 servings

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Easy Savory Pumpkin Dip Ingredients: 1/2 cup pumpkin purée 15-ounce can chickpeas (or 1 1/2 cups cooked chickpeas), drained 1 clove garlic 1 tablespoon lemon juice 1 teaspoon rosemary 1 teaspoon thyme 2 tablespoons olive oil Salt and pepper to taste 1 tablespoon pumpkin seeds Directions: Place all ingredients, except the pumpkin seeds, into a blender or food processor. Blend until smooth, adding a little warm water if the mixture is too thick. Taste and adjust seasoning with salt and pepper as needed. To serve, drizzle with a bit of olive oil and sprinkle pumpkin seeds on top. Prep Time: 10 minutes | Cooking Time: None | Total Time: 10 minutes Kcal: 150 kcal per serving | Servings: 4 This Easy Savory Pumpkin Dip is a seasonal treat that brings the earthy taste of pumpkin together with creamy chickpeas, fresh rosemary, and thyme. With its satisfying blend of flavors and textures, this dip makes an ideal addition to any gathering, whether it’s a family get-together or a cozy night in. The hint of garlic and lemon adds just the right kick, while the olive oil smoothness elevates its richness. Not only is this dip quick and easy to make, but it’s also loaded with plant-based goodness. Serve it with your favorite veggie sticks, pita bread, or even warm naan for a delightful appetizer that’s bound to impress. Its gorgeous pumpkin hue and sprinkle of pumpkin seeds make it look as appealing as it tastes, making it perfect for any autumn-inspired table spread.

[drenballsofmercy]

This Cheesy Refried Bean Dip is the perfect crowd-pleasing appetizer for parties or game day gatherings. It's creamy, flavorful, and so easy to make in the slow cooker.

Ingredients: 2 cans refried beans. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Tortilla chips, for serving.

Instructions: Put salsa, sour cream, chopped cilantro, ground cumin, chili powder, and garlic powder in a slow cooker. Add the refried beans and stir them around. Mix everything together well. Place the dish on low heat and cover it. Let it cook for two to three hours, or until the cheese melts and the dip is warm. To make sure the heating is even, stir every so often. Serve the cheesy refried bean dip with tortilla chips to dip them in after it's fully heated through.

Prep Time: 10 minutes

Cook Time: 120 minutes

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Try these four delectable hummus variations to up your hummus game. There is a hummus flavor for everyone, whether you prefer spicy Sriracha, sun-dried tomato and basil, or roasted red pepper, spinach, and artichokes!

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/3 cup tahini. 2 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt to taste. Water for consistency. For the variations:. - Roasted Red Pepper Hummus:. 1/2 cup roasted red peppers, chopped. - Spinach and Artichoke Hummus:. 1/2 cup frozen spinach, thawed and drained. 1/2 cup canned artichoke hearts, drained and chopped. - Sun-Dried Tomato and Basil Hummus:. 1/4 cup sun-dried tomatoes, soaked in hot water and chopped. 1/4 cup fresh basil leaves, chopped. - Spicy Sriracha Hummus:. 2 tablespoons Sriracha sauce.

Instructions: In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and a pinch of salt. Blend until smooth, adding water as needed to achieve your desired consistency. Divide the hummus into four portions for the variations. For Roasted Red Pepper Hummus, add chopped roasted red peppers to one portion and blend until smooth. For Spinach and Artichoke Hummus, add thawed spinach and chopped artichoke hearts to another portion and blend until well combined. For Sun-Dried Tomato and Basil Hummus, add chopped sun-dried tomatoes and fresh basil leaves to the third portion and blend until smooth. For Spicy Sriracha Hummus, mix Sriracha sauce into the remaining portion and adjust the spice level to your liking. Serve the four different hummus variations in separate bowls, garnish with your choice of herbs, olive oil, or additional toppings, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

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