Curry chicken dip

Poach some chicken breast (in a pinch you can also use supermarket rotisserie chicken). Dice it up fine and combine with mayo, sour cream, curry powder. I also use green onion and cilantro and/or raisins if I have them.

Fantastic Mexican Dip

Ingredients:
2 lbs ground chuck
1-16 oz jar taco sauce (I use Taco Bell Mild)
1-16 oz sour cream
1-8 oz cream cheese, softened
1- packet taco seasoning mix (I use Taco Bell)
1- 16 oz shredded cheddar cheese (I use a lot more!)
1- cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
2 oz black olives, optional

1. In deep skillet or pot, ground beef, drain grease; return to skillet or pot. Add taco sauce and mix thoroughly; set aside.

2. In large bowl, mix sour cream, cream cheese and taco seasoning mix. Spread mix into 9/13 glass baking dish, or similar dish.

3. Spread sour cream mixture onto bottom of the glass dish. Top with the ground meat mixture. Add lettuce, then shredded cheese, and sprinkle with the green onions, tomatoes and olives.

Serve with tortilla chips, or make a wrap with low carb tortillas. It is to die for!

Queso w/beans

1 package Velveeta cheese
1 lb. hamburger meat
1 can Ro-Tel
2 cans chili with beans
chili powder to taste

Grill the hamburger meat and add chili powder to taste. You can drain the fat off if you choose but we left half of it for taste. Melt the Velveeta and mix Ro-Tel and chili in the Velveeta. When the Velveeta is completely melted, add the hamburger meat and stir. When it is all mixed up, eat away.

It is good with chips, tortillas, or all by itself.

Taco dip

1 1/2 lbs. ground beef, fried and cut up small (she uses a wonderful Pampered Chef gadget to get the meat so small though I would probably spin it in my food processor for a few seconds. You want it to be like the consistency of taco meat.) Drain the meat very well.

Stir in one 16 oz. bottle of Old El Paso Taco Sauce (NOT salsa) and
3 tablespoons full fat sour cream

Mix very well then spread into a 9 x 13 pan. Top with as much shredded cheese as you like.

Bake until hot and bubbly and the cheese is melted.

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix
1-16 oz container sour cream
1cup (8 oz) ricotta cheese
1 cup mozzarella cheese, shredded
1/4 cup pepperoni, chopped Preheat oven to 350 degrees.  In a shallow, 1 quart casserole, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.  Sprinkle remaining 1/4 cup of mozzarella on top.  Bake uncovered for 30 minutes or until heated through.  Serve with slices of Italian or French bread or your favorite cracker

Cheese Fondue

• Cheese Fondue Ingredients
• Sauce pan
• Fondue pot (optional)
• 2 pound mixture of grated cheeses: I use two or three of the following always including one of the first two:Emmental, gruyere, gouda, jarlsberg, comte, fontina,
• 1 tablespoons flour
• 1 tbsp cornstarch
• 1 clove garlic, fin crushed to be removed from wine before adding cheese
• 1 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon kirsch (cherry brandy) (optional)
• 1/2 teaspoon dry mustard
• 1/8 teaspoon grated nutmeg
• Foods for dipping in the cheese fondue: day old French bread, ham, cooked broccoli, cooked carrots, cooked cauliflower, cherry tomatoes, bell peppers (green, red, orange, yellow), apples, pears, etc
• Cheese Fondue Instructions

1.  Grate cheeses. Place in a mixing bowl and add flour. Mix well, coating the cheeses and set aside.

2.  Add dry white wine, cornstarch garlic and lemon juice to a sauce pan. Bring to a simmer while stirring to thicken cornstarch over a medium heat.

3.  Add cheese mixture to the wine and lemon, a small amount at a time so the cheese can melt smoothly, lower the heat if needed. Stir with a spoon continuously until well incorporated. Add kirsch, dry mustard, and nutmeg. Keep warm in the sauce pan or transfer to fondue pot with a burner.

4.  Prepare ahead all of the food to be served for dipping. (Bread cubes, thin pear and apple slices, chicken breast cubes, button mushrooms, bell pepper pieces, etc)

5.  Bring everything to the table and enjoy. 

Sausage Dip

Sausage Dip

Ingredients

§  1 pound ground spicy pork sausage

§  5 green onions, chopped

§  1 cup nonfat sour cream

§  1/2 cup low-fat mayonnaise

§  1/4 cup grated fat-free Parmesan cheese

§  1 (2 ounce) jar chopped pimento peppers

Directions

1      Preheat oven to 350 degrees F (175 degrees C).

2.      Place spicy pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

3.      Drain sausage and place in a large bowl. Mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium baking dish.

4.  Bake in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned. Garnish with remaining green onion and serve hot.

  Dippers can be carrot or celery sticks or cucumber rounds

CRAB DIP

Ingredients

§  6 tablespoons cream cheese

§  1/2 cup mayonnaise

§  7 1/2 ounces canned crabmeat, drained

§  4 tablespoons minced onion

§  1 tablespoon lemon juice

§  1/2 teaspoon hot pepper sauce

§  Directions

1.      Preheat oven to 350 degrees F (175 degrees C).

2.      Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.

3.  Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat

Reuben Dip

Ingredients

§  1 (16 ounce) can sauerkraut, drained and pressed dry

§  1 small onion, finely chopped

§  1/2 pound corned beef

§  1 cup mayonnaise

§  1 1/2 cups sour cream

§  3 tablespoons prepared horseradish

§  1 1/2 cups shredded Swiss cheese

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.

2.      In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.

3.  Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.

4.  Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned. 

Shrimp Dip

Ingredients

§  1 pound shrimp, peeled and deveined

§  1/2 cup chopped onion

§  1/2 cup chopped green bell pepper

§  1 tablespoon minced garlic

§  3 tablespoons mayonnaise

§  1 teaspoon vegetable oil

§  1 teaspoon Old Bay TM seasoning

§  1/4 teaspoon ground black pepper

§  1/4 teaspoon salt

§  1 cup shredded Monterey Jack cheese

  Directions

11.  Preheat oven to 350 degrees F (175 degrees C).

12.  Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Chicken Nacho dip

Ingredients

§  1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained

§  1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed

§  2 large cooked skinless, boneless chicken breast halves, shredded

§  1/3 cup sour cream

§  1/4 cup diced green onion

§  1 1/2 tablespoons taco seasoning mix

§  2 tablespoons minced jalapeno pepper, or to taste (optional)

§  1 cup black beans, rinsed and drained

 

Directions

9.      Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat. 

7 layer taco dip

o    Ingredients

§  1 (1 ounce) package taco seasoning mix

§  1 (16 ounce) can refried beans

§  1 (8 ounce) package cream cheese, softened

§  1 (16 ounce) container sour cream

§  1 (16 ounce) jar salsa

§  1 large tomato, chopped

§  1 green bell pepper, chopped

§  1 bunch chopped green onions

§  1 small head iceberg lettuce, shredded

§  1 (6 ounce) can sliced black olives, drained

§  2 cups shredded Cheddar cheese

  Directions

12.  In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

13.  Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

14.  Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Pepperoni Dip

• 1 8oz softened cream cheese
• 1/2 cup sour cream
• 1 teaspoon oregano
• 1/8 teaspon garlic powder
• 1/2 cup pizza sauce or spaghetti sauce
• 1/2 cup chopped pepperoni
• 1/2 cup chopped green pepper
• 1/2 cup shredded provolone
• 1/4 cup shredded mozzarella
• Crackers or sweet pepper strips
• Directions Blend cream cheese, sour cream, oregano and garlic powder until smooth, spread in pie pan or quiche dish.

• Spoon pizza sauce on cream cheese.
• Sprinkle with pepperoni & green pepper.
• Bake @ 350 for 10 minutes, remove and sprinkle with cheese
• Bake additional 5 minutes

Buffalo Chicken Dip!

Here's what you need:
- 1 rotisserie chicken
- 1 8oz cream cheese
- Franks Red Hot sauce
- Blue cheese dressing
- Butter
- Cheddar Cheese shredded

-Soften the 8oz of cream cheese and stir in 1/4 cup of Franks Red Hot sauce until blended. 
Spread in the bottom of a square glass pan. Take the meat off of the rotisserie chicken (no skin),
mix meat in a bowl with 1/2 cup of Franks Red Hot sauce and 1/4 stick of butter (melted). 
Add as second layer in the glass pan. Pour as much or as little Blue Cheese dressing on top of the chicken for
the third layer  (the recipe says to use 1/2 a bottle, but I only use a little bit...you could even use Ranch
if you prefer)  Cover entire top with shredded Cheddar Cheese

-Bake at 350 for 30 minutes...until it's all bubbly and delicious!!!!! 
You're supposed to serve with Tostito Scoops...but I'm sure there are a million better low carb options for dipping!