Dips






What's on the menu?

Baked Corn Dip

  • 1 (8 oz) pkg. of cream cheese, softened

  • 2 (11 oz) cans Shoe Peg Corn, drained

  • 1 ( 4 oz) can chopped green chiles

  • 1 cup (4 oz) shredded Cheddar cheese

  • 1 /4 cup chopped jalapeno chiles, or to taste

350 F

Put cream cheese in large bowl and add corn, undrained green chiles, 1 /2 cup of the cheddar and the jalapeno chiles. Spoon the cream cheese mixture into a 9 x 13 inch baking dish that has been lightly greased and sprinkle with remaining 1/2 cup of cheddar. Bake at 350 degrees for 15-25 minutes or until bubbly. Garnish with additional chopped jalapeno chiles. Serve warm with tortilla chips.

Baked Hot Mexican Spinach Dip

400 F

This recipe came from “Heart and Soul”, a Memphis Junior League cookbook, and is so delicious that it makes a great side dish. I’ve had guests love it so much that they get a bowl of it instead of just a few dips. I used to take it to Bunco parties and it was gone in a flash.

  • 2 Tablespoons vegetable oil

  • 1 medium onion

  • 2 tomatoes or 1 can diced tomatoes, drained, peeled, seeded, and chopped

  • 2 Tablespoon canned, chopped mild Jalapeño chilies (Oh, just dump in the whole small can.)

  • large package frozen spinach, thawed and squeezed dry

  • 2 cups grated Monterey jack cheese

  • 8 ounce cream cheese cut into ½ inch pieces and softened

  • 1 cup half-and-half cream

  • 1 Tablespoon red wine vinegar

Heat oil in a heavy medium skillet over medium heat. Add onion and sauté until soft, stirring occasionally. Transfer onion to a large bowl and stir in remaining ingredients. Spoon mixture into a shallow baking dish and bake at 400 degrees for about 35 minutes or until dip is bubbly and top is slightly brown. Serve with tortilla chips.

This can be prepared up to 2 days ahead. Just cover and refrigerate prior to baking.

Classic 70’s Seven Layer Dip

No Bake

I made this dip for a going away party thrown for me by my friends at the St. Louis Art Museum. Roger and I were moving to Memphis and I had to leave my all-time favorite job as a museum teacher. The other teachers decided we needed to theme the dishes to the museum collection. I brought this dip and cocktail wieners as part of the Pre-Columbian gallery. I called the wieners “Aye Chihuahuas”. The Aztecs and Mayans raised Chihuahua dogs as feast food. Someone brought a beautiful Monet dip of avocado and dyed sour cream with flower crudités. We voted the best food display to be the one representing our haughty curators: brownies served on toilet paper.

  • ¼ cup of sour cream

  • ¼ cup of mayonnaise

  • 1 (10 ounce) can of refried beans (or use bean dip)

  • 1 package of taco seasoning (can be added to sour cream)

  • 2 avocados (or use prepared guacamole dip, skip lime and salt and pepper)

  • juice of half a lime

  • pinch of salt

  • ¼ teaspoon of freshly cracked black pepper, or to taste

  • 1 cup of finely shredded cheddar cheese

  • 1 medium tomato, cleaned, seeded and chopped

  • ¼ cup of sliced black olives

  • 1 green onion, sliced

In a small bowl, blend the sour cream and mayonnaise together; set aside. In another small microwave safe bowl, add the refried beans and warm for 1 minute, stir in the taco seasoning and mix well. Scoop out the avocados into another medium sized bowl; add the lime juice, salt and pepper and mash together using a fork.

Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:

  • Layer 1 - Seasoned Refried Beans

  • Layer 2 - Avocado

  • Layer 3 - Sour Cream Mixture

  • Layer 4 - Finely Shredded Cheddar Cheese

  • Layer 5 - Chopped Fresh Tomatoes

  • Layer 6 - Sliced Black Olives

  • Layer 7 - Sliced Green Onion

Serve immediately with tortilla chips, or cover and keep refrigerated until the party.

*If doubling, use three avocados. Can also substitute guacamole dip for the avocados and bean dip for the seasoned refried beans. 4 to 6 servings (increase portions for a larger gathering)

Ceasar's Artichoke Dip

  • 2 (8-oz) packages cream cheese, softened

  • ¼ cup mayonnaise

  • 1 (14-oz) can artichoke hearts, drained and chopped

  • 1 (10-oz) package frozen chopped spinach, thawed and drained

  • 1 cup grated Parmesan cheese

  • 3 garlic cloves, minced

  • 2 tablespoons lemon juice

375 F

Blend cream cheese and mayonnaise until smooth. Add artichoke hearts, spinach and Parmesan cheese. Stir in garlic and juice. Spread mixture into a lightly greased 11 x 7 x 2-inch baking dish. Cover and bake at 375 degrees 20 minutes. Remove cover and bake an additional 5 minutes or until lightly browned.

Yield: 6 to 8 servings

Hot Cheesy Chili Dip

  • 1 (8-oz) package cream cheese, softened

  • 2 (15-oz) cans chunky chili with beans

  • ½ cup salsa

  • ¼ cup shredded Monterey Jack cheese

  • ¼ cup shredded Colby cheese

  • Tortilla chips

350 F

Spread cream cheese in the bottom of a greased 13 x 9 x 2-inch baking dish. Combine chili and salsa. Pour mixture over cream cheese. Sprinkle with Jack and Colby cheeses. May refrigerate at this point if making in advance. Bake at 350 degrees 25 to 35 minutes until bubbly and cheese melts. Serve hot or room temperature with tortilla chips.

Yield: 6 to 8 servings

Mary Ellis’ Salsa Dip

No Bake

Mary Ellis was an assistant at Crump Elementary and was also a member of my Bunco group. This appetizer was always a hit and she always had to make more. It is great served with Tostitos Scoops.

  • 2 or 3 large tomatoes, seeds removed and diced small

  • bunch of green onions, chopped

  • can of pitted, sliced black olives, drained

  • can of mild, chopped green chilies

  • large bottle of favorite Italian dressing

The size of the cans and the amount of tomatoes and onions depends on how much you want to make. This is such a hit; I always bought the large cans and made a lot. It goes fast. I start with about a cup of the dressing, but I like this dip “juicy”. Of course, you can always add finely diced bell peppers and drained, rinsed black beans.

Cream Cheese and Hot Pepper Jelly Dip

No Bake

This is a simple, tasty appetizer I have used many times. I am particularly fond of the hot pepper jelly with pecans.

  • 1 (8 ounce) block of cream cheese, softened to room temperature

  • 1 jar of red Hot Pepper Jelly*

  • 2-3 sleeves of Ritz crackers or butter crackers

Place a bowl just big enough to accommodate a single block of cream cheese (with a little bit of wiggle room around it) into another pretty serving tray. Place the softened cream cheese in the center bowl. Loosen up the hot pepper jelly by vigorously stirring it, and then slowly pour it over the top of the cream cheese, letting it pool around the cream cheese a bit. Set aside any remaining pepper jelly in the jar to replenish the dip later. Surround the cream cheese dish by laying out Ritz crackers on the outer serving tray and watch how fast this dish disappears!

* I like pepper jelly with pecans and the Jezebel sauce that you can get from Honey Baked Ham.

Knorr Spinach Dip Recipe

No Bake

One of Sam's favorite dips. Let the dip chill overnight so that the veggies rehydrate.

  • 1 (16 ounce) container sour cream

  • 1 cup mayonnaise

  • 1 (8 ounce) can sliced water chestnuts drained and chopped

  • 3 green onions thinly sliced

  • 1 (1.4 ounce) packet Knorr Vegetable Recipe Mix

  • 1 (10 ounce) package frozen chopped spinach cooked and squeezed dry

  • Bread chunks, chips, and fresh vegetables for serving

In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine. Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach. Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.

5 Bean Salad Dip

No Bake

Another potluck or bunco recipe. Use 15 oz. cans of beans and large can yellow corn and regular size shoe peg corn.

  • can of Black Beans

  • can of Pinto Beans

  • can of Chickpeas (garbanzo beans)

  • can of Red Kidney Beans

  • can of White Beans

  • can of yellow sweet corn or bag of frozen

  • can of shoe peg white corn

  • ½ cup chopped green bell pepper

  • ½ cup chopped red bell pepper

  • ½ cup chopped red onion

  • salt and pepper to taste

  • favorite bottled Italian dressing

Open all the cans, put all canned content in a strainer, and drain and rinse. Put all ingredients in a bowl and mix. Put the bowl in the refrigerator until cool. Serve as a side dish or as a dip with chips. Makes 24 servings.

Deviled Egg Dip

Stove Top

I love egg salad sandwiches, but this recipe is a deviled version. I like to scoop with Tostitos or crackers as well.

  • 6 hard boiled eggs

  • 1/2 cup mayonnaise

  • 2 tbsp mustard

  • 1 tbsp pickle relish

  • salt and pepper to taste, optional

  • paprika

Boil the eggs for 3 minutes and then turn them off and put a lid on them to finish cooking for the next 15 minutes. Let the eggs sit for another 20 minutes and then rinse in cold water. Peel and chop the eggs, add mayonnaise, mustard, relish and paprika to taste. Serve with cracker of your choice or use as a sandwich filling.

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