12 Dips of Christmas 2024

1. Little Debbie Christmas Tree Cake Dip

• 5 Little Debbie Christmas Tree Cakes
• 8 oz Cream Cheese softened
• 1 tsp Vanilla Extract
• 16 oz Cool Whip
• ⅓ cup Milk
• Christmas sprinkles (optional)

Place all the ingredients in a large mixing bowl. Mix with a hand-held mixer until well combined and mostly smooth. Note: There will be some lumps of the cake in the dip. Refrigerate until ready to serve. Serve cold topped with the sprinkles with your favorite dippers and enjoy!

This recipe is from Desserts on a Dime!

2. Cowboy Caviar Dip

• 1 15.5-oz can black-eyed peas, rinsed
• 1/2 lb. Campari or plum tomatoes, cut into 1/4-inch pieces
• 2 scallions, finely chopped
• 1 yellow pepper, finely chopped
• 1 large jalapeño, finely chopped
• 1 c. fresh corn kernels, from about 2 ears
• 1 avocado, cut into 1/2-inch pieces
• 1/2 c. fresh cilantro, chopped
• 1/3 c. lime juice
• 1 Tbsp. olive oil
• 1/2 clove garlic, grated
• Kosher salt and pepper
• Chips, for serving

In large bowl, whisk together lime juice, oil, garlic, and 1/2 teaspoon each salt and pepper. Toss with peas, tomatoes, scallions, yellow pepper, jalapeño, and corn. Refrigerate at least 30 minutes and up to 2 hours. Toss with avocado and cilantro and serve with chips.

3. Bacon Ranch Cream Cheese Spread

• 8 oz cream cheese softened
• 1 tbsp ranch seasoning
• 1 cup shredded cheddar cheese
• ¼ cup bacon bits or 4 slices cooked bacon, finely chopped
• Green onion for garnish (optional)
• Crackers, for serving

Stir together the cream cheese and ranch seasoning until well mixed. Fold in the shredded cheese and bacon bits. Transfer the spread to a serving dish, cover, and chill for at least 30 minutes before serving.

**If you want to make this more of a dip than a spread, you may use half of the cream cheese and add 1/2 cup sour cream in its place.

4. White Christmas Queso Dip

• 1 lb white American cheese (from deli, get a good brand)
• 1 cup half-and-half
• 2 tablespoons diced jalapenos
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon red pepper
• 1 dash chili powder

In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half. Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).

Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don’t make it too hot. I use a bit more than 1/4 tsp, you may use more or less.

Add a pinch of chili powder, and serve hot with tortillas or chips. Leftovers can be microwaved (add more half and half or water to keep consistency). Don’t worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.

5. Jalapeno Popper Dip

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) diced jalapeno peppers
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 cup seasoned bread crumbs
• 1 tablespoon olive oil
• Corn chips, tortilla chips or assorted crackers

In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each).

6. Chunky Guacamole

• 1 lb. ripe avocados, cut into quarters
• ½ cup fresh cilantro, chopped
• ½ cup chopped white onion
• 1 serrano chile, minced
• 2 tsps. Lime juice
• 1 ½ teaspoons salt

Pick avocados that are heavy but soft to the touch. Combine all ingredients in a bowl and mash with a fork. Process the ingredients in a blender for a smoother consistency if desired. Add water as needed for desired consistency. Chill, covered, for 1 hour. Serve with assorted chips.

7. Roasted Red Pepper Dip

• 1 cup (8 oz) sour cream
• 1/2 cup mayo
• 1/2 teaspoon prepared horseradish
• 1/8 teaspoon cayenne pepper
• 4 drops hot sauce
• 1 jar (7 oz) roasted sweet red peppers, drained and chopped
• 1 medium sweet red pepper
• assorted fresh veggies (if you use green ones likes cucumbers and celery it will be very Christmasy!)

In a small bowl, combine the first 5 ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

8. Sausage Lover’s Dip

• 1 package of Jimmy Dean Hot Pork Sausage Role
• 1 can (10 3/4 ounces) condensed cheddar cheese soup
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 package (8 ounces) cream cheese, cubed
• 1 cup (4 ounces) shredded cheddar cheese
• 2 green onions, chopped
• Chips or crackers for serving

Cook sausage in a large saucepan over medium-high heat for 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return sausage to pan. Add all remaining ingredients except chips; mix well. Cook over medium heat for 4-5 minutes or until the cheeses are melted and the dip is thoroughly heated, stirring frequently. Serve with chips.

9. Murphy’s Buffalo Chicken Layered Dip

• 1 package (8 ounces) cream cheese, softened
• 1 cup cooked chicken breast/or shredded rotisserie chicken
• 1/2 cup Buffalo wing sauce
• 1/2 cup ranch or blue cheese salad dressing
• 2 cups shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips

Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese. Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette slices, chips or celery sticks. Yield: about 2 cups. If you want to top of not brown much and be more gooey – bake with foil on top. For browning, bake with no foil.

10. Jodi’s Pizza Dip

• 1 (8 oz) package cream cheese, softened
• 2 teaspoons Italian spices
• 1 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup pizza sauceMix cream cheese with Italian seasonings.

Spread cream cheese mixture on a pie plate or shallow dinner plate. Sprinkle 1/2 cup of both the parmesan cheese and the mozzarella cheese on top of the cream cheese layer. Top with the pizza sauce. Sprinkle the remaining cheeses on top of the pizza sauce. Cover with plastic wrap. Microwave for 5 minutes. (It will be hot!) Serve it with crusty french bread or crackers. Tip: You can double this recipe and put it in a glass casserole dish for parties.

11. Creamy Baked Crab Dip

• 1 package (8 oz) cream cheese, softened
• 1 can (6 oz) crab meat or about 1 cup
• 2 tablespoons grated onion
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon finely sliced green onion, for garnish

In a medium bowl, combine cream cheese, crab meat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an oven-proof serving dish; sprinkle with a little paprika. Bake at 375 for about 15 minutes or until thoroughly heated. Sprinkle with sliced green onions. makes about 2 cups.

12. Warm Cheesy Corn Dip

• 8 oz cream cheese, softened
• 2 cups frozen corn
• 1 1/2 cups Spicy Chipotle ranch dressing
• 2 cups shredded Mexican blend cheese
• Tortilla chips

In a medium bowl mix cream cheese, corn, dressing, and 1 1/2 cups cheese. Place the mixture in a 2-quart baking dish and top with the remaining 1/2 cup cheese. Bake at 375 for 20 minutes or until bubbly. (I used the broiler for about 5 minutes at the end to make it bubbly.)