1. Boursin Fig Spread
- 1 box of Boursin cheese (any flavor is fine)
- 1 small jar of fig jam (any brand you choose works)
- 1 cup of pistachios, crushed
- Hot honey
Spread the cheese evenly on the button of a long/rectangle ceramic serving dish (or whatever you have works.) For the next layer, spread the fig jam, covering the cheese. Sprinkle the crushed pistachios on top. Drizzle with some of the hot honey – not too much IF your crowd doesn’t like the heat Regular honey is great to use too!!
Serve with heavy crackers (little thin ones may not hold this spread!)
2. Romanoff Dip
- 1/2 cup of sour cream
- 3 tbsp brown sugar
- 1 tbsp vanilla extract
- 1/2 cup frozen whipped topping
With a whisk, mix together the first 3 ingredients until brown sugar dissolves. Next, fold in the thawed whipped topping. Refrigerate or serve immediately. Serve with fresh berries and other fruits for dipping
3. Winter White Pizza Dip
- 1 cup ricotta
- ½ cup shredded mozzarella
- 1 tbsp olive oil
- 1 tsp oregano
- 1 garlic clove, minced
- ½ cup chopped spinach
Mix all ingredients in an oven dish. Bake at 375°F for 15 minutes. Serve with toasted bread or pita chips.
4. Green Goddess Veggie Dip
- 1 cup Greek yogurt
- ½ cup mayo
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 1 tsp tarragon
- 1 tsp anchovy paste (optional)
- 1 garlic clove, minced
- Salt + pepper
Mix all ingredients in a bowl. Chill 1 hour for flavors to blend. Serve with veggies, crackers, or pita.
5. Hot Corn & Jalapeno Dip
- 2 cups sweet corn
- 1 jalapeño diced
- 1 brick cream cheese
- 1 cup shredded cheddar
- 1 tbsp ranch seasoning
Mix all ingredients in a skillet. Heat on medium until melted and bubbly. Serve warm with tortilla chips.
6. Spinach-Artichoke Alfredo Dip
- 1 jar Alfredo sauce
- 1 cup chopped artichokes
- 1 cup spinach
- ½ cup parmesan
- 1 garlic clove, minced
Combine all ingredients in a small pot. Heat until bubbly. Serve warm with bread or crackers.
7. Pepper Jelly Pimento Dip
- 8 oz cream cheese
- ½ cup shredded cheddar
- ¼ cup pimentos
- 2 tbsp mild pepper jelly
Mix all ingredients until smooth. Chill 1 hour before serving. Serve with crackers.
8. Chopped BLT & Ranch Dip
- 1 cup chopped crispy bacon
- 1 cup diced tomatoes (seeded)
- 1 cup shredded lettuce
- ½ cup ranch dressing
- ½ cup mayo
Mix ranch + mayo. Fold in bacon, tomatoes, and lettuce. Chill 20 minutes. Serve cold.
9. Smoky Chipotle Black Bean Salsa
- 1 jar roasted red peppers, drained
- ½ cup toasted almonds
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt
Blend all ingredients until smooth. Chill or serve immediately. Finish with extra olive oil on top.
10. Warm Maple Bacon Pecan Dip
- 6 slices bacon, chopped
- ½ cup toasted pecans, chopped
- 8 oz cream cheese
- 2 tbsp maple syrup
- 2 green onions, sliced
Cook bacon until crispy; set aside. Melt cream cheese over low heat. Stir in bacon, pecans, maple syrup. Garnish with green onions; serve warm.
11. Buffalo Chicken Pull Apart Dip
- 2 cups shredded chicken
- 8 oz cream cheese
- ½ cup ranch dressing
- ⅓ cup mild Buffalo sauce
- 1 cup mozzarella
- Store-bought pull-apart rolls
Mix chicken, cream cheese, ranch, Buffalo, and mozzarella. Place dip in center of a skillet; arrange rolls around edge. Bake at 350°F 20 minutes until rolls are golden. Serve warm.
12. Herbed Ricotta and Olive Tapenade Dip
- 1½ cups ricotta
- ½ cup chopped olives
- 1 tbsp lemon zest
- 1 tsp oregano
- 1 tbsp olive oil
Whip ricotta with olive oil until fluffy. Fold in olives, zest, oregano. Chill then serve.