Recipes for "dip"

1. Position an oven rack in the bottom half of the oven. Preheat the oven to 500°F.

2. Place the pizza dough on a lightly oiled quarter-sheet pan (9×13). Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.

3. Make the dip. In a bowl, mix the cream cheese, yogurt/mayo, spinach, artichokes, oregano, Asiago cheese, salt, and pepper.

4. To assemble. Sprinkle the dough with parmesan, garlic, and chili flakes. Spoon over the spinach dip. Top with cheese, then truffle oil, if desired. Bake until bubbly and a crispy cheese crust has formed, 10 to 15 minutes. Using a spatula, loosen the edges and slide onto a cutting board.

5. Slice the pizza into squares and serve with fresh basil, if desired.

1. Preheat oven to 425° F. Place the burrata on a kitchen towel and gently wrap it up, let sit to draw out the excess water.

2. In a large baking dish or cast iron skillet, toss together the olive oil, tomatoes, garlic, oregano, and fennel seeds. Season with salt, pepper, and chili flakes. Bake 15-20 minutes, until the tomatoes are bursting. Mix in the marinara sauce.

3. Meanwhile, in a bowl, mix the cream cheese with the mozzarella.

4. Dollop the cheese mix over the tomatoes. Sprinkle over the provolone, then break the burrata over everything, tearing it into pieces over the dip. Layer on the pepperoni. Bake 15 minutes, until the cheese is melted. Top with lots of fresh basil. Serve with toasted bread. ENJOY.

1. Line a baking sheet with parchment paper.

2. In a bowl, mix the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, pepper, and chili flakes until combined.

3. Lay each pastry sheet on the counter and roll it into a slightly larger rectangle. Cut each sheet in half lengthwise to create 4 pieces. Spoon 1/4 of the spinach dip down the long edge of each pastry. Brush the opposite end with the beaten egg, then roll the dough over the filling, wrapping the dough around the filling. Pinch to seal and place seam side down on the baking sheet.

4. Brush the tops of each roll with the beaten egg, then sprinkle with salt. Freeze for 20 minutes.

5. Preheat the oven to 425° F. Bake for 20 minutes or until the pastry is deep golden brown.

6. Meanwhile, brown the butter and mix in the sage leaves. Spoon the butter and leaves over the rolls. EAT and enjoy!

1. Make the oil. Preheat the oven to 400°F.

2. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a pinch of salt. Bake until the garlic is golden and the oil s sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil.

3. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes stopping a few times to scrape the sides of the bowl a flexible spatula. Taste and season with salt.

4. Spoon the goat cheese into a serving bowl, then c over the Calabrian chile oil. Top with basil and serve bread, crackers, and/or vegetables for scooping.

1. Preheat the oven to 425°F.

2. In a large oven-safe skillet, add the meat, onions, bell peppers, garlic, and Italian seasoning. Season with salt and pepper. Set over medium-high heat and cook for 10 minutes until the meat is browned. Add the tomato paste and cook for 1-2 minutes. Add 1 cup of water, the cream cheese, pesto, and pepperoncini. Simmer for 5 minutes, until creamy. Mix in the parmesan.

3. Remove from the heat. Sprinkle the cheese over the dish. Arrange the pepperoni on top. Bake for 10 minutes until the cheese is melted.

4. Serve topped with chopped parsley. Enjoy with warm bread, toasted French bread, or crackers.

1. In a skillet, combine the olive oil, garlic, thyme, and chili flakes. Set the skillet over medium-to-low heat and simmer until the garlic is turning golden, 10 minutes. Remove from the heat. Add the pistachios.

3. Arrange the peaches in a shallow serving bowl or plate. Crumble the feta over the peaches.

3. Pour the oil over the peaches and feta. Drizzle with honey, top with fresh basil. Season with salt. Enjoy with bread (see my notes) for dipping.

1. In the bottom of a glass serving bowl or Pyrex dish, layer in the following order: refried beans, sour cream/yogurt, guacamole, salsa, half of the cheese, half the cilantro, half the scallions, and the olives. Top with the remaining cheese.

2. Before serving top the dip with the remaining cilantro, scallions, lime juice, and sea salt. Serve with so many tortilla chips!

1. Drain the oil from the sun-dried tomato jar into a pot, you should have 1/2 cup oil. Chop 1/3 cup sun-dried tomatoes and mix into the oil.

2. To the oil add the garlic, shallot, oregano, thyme, paprika and chili flakes. Set the pot over low heat and simmer until warm, 5 minutes.

3. Add the parmesan to a bowl and pour the hot oil over the cheese. Top with basil. Enjoy with bread (see my notes) for dipping.

1. Preheat the oven to 400° F.

2. Place the garlic and shallots in a small (8×8 inch or smaller) baking dish. Drizzle with olive oil. Add the thyme. Bake for 40 minutes, until deeply golden and very soft. Remove the garlic and shallots, let cool.

3. Add 1 1/2 cups tomatoes to the baking dish. Toss with olive oil, salt, pepper, and chili flakes. Bake for 10 minutes.

4. Squeeze the garlic cloves and shallots onto a cutting board. Mash/chop into a paste. In a bowl, combine the cream cheese, mayo, garlic, shallots, and basil. Season with pepper. Mix in the parmesan and 1 cup mozzarella.

5. Pull the tomatoes out. Add the cheese dip, and gently mix the dip into the tomatoes. Top with mozzarella. Bake 15 minutes, until the cheese has melted and the sauce is bubbling.

6. Slice the remaining tomatoes. Serve topped with fresh basil, thyme, and sliced tomatoes. Add chili flakes too!! Dig in with bread and/or crackers.

1. Roast the jalapeños. Preheat the broiler to high. Place 1 or 2 whole jalapeños on a small sheet pan. Broil for 3-5 minutes, rotating the peppers 2-3 times, until charred all over. Let cool, then thinly slice/chop. Set aside until serving.

2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

3. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the poblano pepper, 1-2 chopped jalapeños (seeded if desired), garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the peppers are softened, 5 minutes.

4. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

5. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

6. Mix the mayo and lime juice with a pinch of salt. Spoon the dip into a bowl. Top with roasted jalapeños and drizzle the mayo and spicy butter over the peppers. Sprinkle with cheese and cilantro. Serve with chips for scooping!

1. Preheat the oven 400° F.

2. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook 5 minutes, until fragrant.

3. Remove from the heat. Mix in the cream cheese, sour cream, beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish.

4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.

1. Preheat the oven to 400° F.

2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

3. Meanwhile, in a bowl mix together the cream cheese, sour cream, spinach, artichokes, half of the mozzarella, half of the parmesan, and the onion powder. Season with salt, pepper, and chili flakes (to taste).

4. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment. Top with spinach dip, then the remaining mozzarella. Arrange the jalapeños on top. Place the top half of the roll over the cheese.

5. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter, remaining parmesan, oregano, parsley, and chili flakes (to taste). Mash the cloves into the butter with a fork. Spread the butter over the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and continue baking another 10 minutes, until the cheese has melted.

6. Brush with any remaining garlic butter, serve immediately.

1. Preheat the oven to 400° F.

2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

3. Meanwhile, place the bottom half of the dinner rolls onto a baking sheet lined with parchment. Top with marinara sauce, mozzarella, provolone, and then pepperoni. Sprinkle with half the parmesan. Place the top half of the roll over the cheese.

4. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter, remaining parmesan, sage, basil, oregano, parsley, and chili flakes. Mash the cloves into the butter with a fork. Spread the butter over the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and continue baking another 10 minutes, until the cheese has melted.

5. Brush with any remaining garlic butter, serve immediately.

1. Line a 9x13 inch baking pan with parchment paper.

2. In a large, microwave safe bowl, melt together the honey and peanut butter until smooth, about 30 second to 1 minute. Stir in the Cheerios, Brown Rice Krispies, and peanuts, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 15-20 minutes.

3. Remove the pan from the freezer and cut into 16 bars. Working quickly, dip each bar in chocolate and place on a parchment lined baking sheet. Return to the freezer for 10 minutes. Keep stored in the fridge or freezer.

3. Remove the pan from the freezer and c

ut into 16 bars. Working quickly, dip each bar in chocolate and place on a

lined baking sheet. Return to the freezer for 10 minutes. Keep stored in the fridge or freezer.

Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.

Add the pumpkin, spices, and maple syrup – whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).

Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Dip with gingersnaps or apple slices!

Arrange a rack in the center of the oven.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the grated cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated.

Mix on low until combined.

Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or another similarly-sized baking dish. Bake for 30 minutes, or until the mixture is bubbling.

Sprinkle the blue cheese crumbles (if using) and cilantro over the top and serve immediately with vegetable sticks, crackers, or sliced baguette.

In a large skillet, brown the sausage until golden brown and crumbled into small pieces. Drain off excess oil. Add the taco seasoning, cayenne, black beans, salsa, and water if it seems like it needs a little more liquid (this will depend on what kind of salsa you use). The consistency should be like a very thick chili.

Melt the butter in a small saucepan over medium high heat. Add the flour and stir to form a paste. Slowly stream the milk in a little bit at a time, whisking a little bit after each addition. The sauce should thicken up gradually – continue to whisk in the liquid in small amounts and simmer until the sauce is thick enough to stick to the back of the spoon. Stir in the cheese until melted. Add the cheese sauce to the chili in the skillet from step one. Mix until well combined – stir in cilantro or green onions to taste.

Transfer to a mini slow cooker (perfect for parties!) or a serving dish. Or just keep it on the stove so it stays warm. This can also be made a day or two in advance – the flavors just keep on getting better. 🙂

Bring 2 quarts of well-salted water (2 tablespoons salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.

Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again.

Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).

Serve with pita, chips, crostini, or a vegetable platter.

In microwaveable safe bowl, melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired.

Transfer to a mini-crockpot for serving. Serve with cilantro and chips!

Gather all ingredients.

Process cream cheese in a food processor to soften completely.

Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Process the mixture again until creamy and smooth.

Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

Gather all ingredients.

Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.

Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours.

Stir in black beans and cook until heated through, 15 minutes.

Serve with chips.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.

Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes.

Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.

Pour milk into the pot and return it to medium heat. Melt cream cheese into milk; cook and stir together, about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper.

Pour the mixture into the prepared baking dish and top with remaining 1/2 cup mozzarella cheese.

Bake in the preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

Prep: Peel the onions and slice them very thinly. I always use a mandoline. (affiliate link)

Sauté: Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in and let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.

Chop the onions: Transfer onions to a cutting board and chop coarsely into small pieces – or just use a kitchen scissors and snip them up right in the pan.

Mix: In a separate bowl, mix the cream cheese and sour cream with a hand mixer or a spoon (depending on how soft the cream cheese is). Stir in the onions and a handful of fresh parsley. Taste and season – if you want just a little sumthin extra, add a small splash (like, a tablespoon or less) of soy sauce and/or Worcestershire, or a clove of freshly grated garlic. YUM. Creamy and so flavorful! You can serve this warm-ish or cold – I love it both ways!

Mash avocado.

Mix in yogurt, lime juice, garlic powder, and salt. Adjust to taste. VOILA! Two minutes and done.

Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.

Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.

Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.

Bring the chicken or vegetable broth to a boil and add the quinoa. Cook according to package directions. Remove from heat and set aside until cooled. Fluff with a fork.

Melt the butter in a skillet over medium high heat. Add the sweet corn and red onion, sauteing until the corn is cooked (it will turn bright yellow). Add the taco seasoning and toss to combine. You can let it keep roasting in the pan until it gets little more browned if you have time to wait for the delicious roasty-corn effect.

Pulse all the dressing ingredients in a food processor until smooth. Taste and adjust seasoning as you like. Toss the quinoa, corn, spinach, and as much dressing as you’d like together in a large bowl. Serve warm or cold with chips or cracker or any other dipper!

Remove the ribs and seeds from the jalapeno and the red bell pepper. In a large nonstick skillet over medium high heat, saute the peppers with a tiny bit of oil. You can also roast them without oil, stirring every few minutes to get a nicely browned exterior. When they are soft, set them aside.

While the peppers are cooking, drain and chop the artichoke hearts. Drain the crab. Set aside.

In the pan from step one, melt the butter. Add the flour and whisk until a thick paste forms. Let the mixture bubble for a minute or two. Slowly pour in the milk; whisk to incorporate. Keep the sauce over low heat – it should begin to thicken slightly. Add the salt, cheese, peppers, artichokes, crab, scallions, and lemon juice. Stir gently to combine. Add more liquid if needed.

Transfer to a small crockpot or serving dish. Sprinkle with a little extra cheese and replace the crockpot cover so it melts just before party time (or broil if you’re using a regular serving dish). Serve on crackers or with dippin’ chips.

In a small mixing bowl, combine the sour cream, mayonnaise, lemon juice, parsley, dill, salt, black pepper, and garlic powder. Mix well to combine.

Simply Recipes / Lori Rice

Taste the dip, seasoning it as needed. Serve with your choice of fresh veggies.

Store any leftover veggie dip in an airtight container in the fridge for up to 3 days. Do not freeze.

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Simply Recipes / Lori Rice

If you are using fresh spinach (my preference), trim off any long stems and add the spinach to a large skillet over medium heat with olive oil. Season with a pinch of salt and cook until spinach is completely cooked down, and all the liquid has cooked off.

If you are using frozen spinach, thaw it completely in the microwave, then press the spinach between bunches of paper towels to press out as much liquid as possible. Add the thawed spinach to a skillet with olive oil, and season with salt and pepper. The spinach won’t wilt like fresh spinach, but it’s good to season it anyway and cook off any extra water.

Combine the cream cheese, feta cheese, sour cream, garlic powder, and cooked spinach in a 3- to 4-quart slow cooker. Cook on high for 60 minutes, then turn to low for 30 minutes more, stirring a few times to make sure the dip is cooking evenly.

Turn to the Warm setting to keep dip warm until serving. If dip separates slightly, stir it well to recombine.

Serve the dip with pita chips or sliced veggies.

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In a medium bowl, add goat cheese, yogurt, milk, lemon juice, and a pinch of salt. Use a hand mixer or a stand mixer to whip the goat cheese mixture until it has a smooth, light consistency. (If you don’t have a hand mixer or stand mixer, you can use a fork to mash the ingredients together, but they won't have the same whipped consistency.)

The finished dip should be easily spreadable with a knife. If it is too thick or seems dry, add more milk by the tablespoon, whipping after each addition.

Spread the whipped goat cheese in a thin, even layer along the bottom of a 2 1/2-quart baking dish or an 8 x 8-inch baking dish. It shouldn’t be more than 1/2-inch thick in any part of the dip. Drizzle the honey over the dip; then sprinkle the bacon, golden raisins, pistachios, dates, sunflower seeds, and minced chives evenly over the top.

Keep covered in the fridge until ready to eat, then serve with pita chips.

This dip can be easily made 2 to 3 days in advance and keeps well in the fridge. If you make it in advance, wait to add the honey and chives until right before serving.

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Place the thawed spinach in the center of a dishtowel. Gather the edges of the towel together. Hold the bundle over the sink and twist and squeeze out as much water as possible. Set aside.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a food processor, combine the feta, yogurt, sour cream, parsley, grated onion, lemon zest, lemon juice, coriander, and cayenne pepper. Blend until the mixture is very smooth, 1 to 2 minutes.

With the motor running, drizzle in the olive oil and blend until combined, scraping down the sides as needed.

Simply Recipes / Sally Vargas

Transfer the mixture to a bowl and fold in the chopped spinach. Refrigerate until ready to use.

To serve, taste and add salt, more pepper, or lemon juice if you like. Scrape into a serving bowl and sprinkle with the Aleppo pepper (if using). Serve with crudites, crackers, or pita bread for dipping.

Leftover spinach dip will keep in the refrigerator in an airtight container for up to 5 days.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a mixing bowl, stir together the softened cream cheese, mayonnaise, sour cream, and ranch seasoning until fully combined.

Fold in the chopped pickles and banana peppers, if using, and taste. If desired, add a little bit of pickle brine, starting with 1 teaspoon and adding more as needed for your desired consistency. Season with salt and pepper to taste.

Chill for at least 15 minutes before serving. Garnish with fresh dill, if desired, and serve with chips. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Set a large skillet or pan with sloping sides over medium-high heat and add the oil. Once the oil begins to shimmer, add the garlic and onion. Cook, stirring frequently, until both are glossy, and the garlic has begun to take on a light brown color, about 3 minutes.

Add the evaporated milk, salt, cumin, and chili powder to the pan. Whisk continuously until steam rises from its surface and very tiny bubbles appear near the sides of the pan.

Reduce the heat to low and slowly, but continuously, whisk in both the cheddar and cream cheese for a full 10 minutes. The cheese will go from stringy to a smooth, velvety texture. It’s okay if minuscule bits of cream cheese remain; they’ll continue to melt as the sauce warms.

After whisking the cheese for 10 minutes, add the drained Rotel and chopped cilantro. Whisk to combine. It’s okay if the Rotel is a bit wet, this will help to thin the sauce.

Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.

The queso will thicken as it sits. If you find it’s getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

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Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it.

Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.

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Heat your oven to its lowest temperature. Place an oven-proof large bowl or a glass or ceramic pie dish in the oven to warm as you're making the beans.

Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.

The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.

If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine, and add that to the beans.

Mix in the chipotle chili powder and cumin to taste.

Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

Heat until the beans are hot and bubbly.

The avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit spicier than you might think.

Remove the serving dish from the oven, and spread the beans evenly over the bottom. Immediately top with the shredded cheese so that the heat from the beans helps melt the cheese.

(The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana).

Top with olives.

Serve immediately with tortilla chips.

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Mix the cream cheese, 2 tablespoons of sour cream, and onion powder in a small bowl until blended. Spread across the bottom of a 10-inch oven-safe skillet, deep-dish pie plate, or 2-quart baking dish.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Evenly spread the chili over the cream cheese layer and sprinkle with cheese.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Bake until the cheese is melted, about 30 minutes. While the dip bakes, prepare the toppings.

Before serving the dip, top with crushed corn chips, tomato, cilantro, green onions, and lime zest. Dollop the remaining 2 tablespoons of sour cream on top and serve with corn chip scoops.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and fluffy.

Spread the cream cheese mixture into an even layer in the bottom of a 9-inch square pan. Pour the salsa over top and spread it out evenly, edge to edge.

Sprinkle over the bell peppers, green onion, cheddar cheese, shredded lettuce, tomatoes, and any optional toppings you like. Serve immediately with tortilla chips and/or bell peppers.

This dip is best served as soon as it's made. Although it will get a bit messy and "juicy," as my kids say, from the vegetables releasing moisture, we still enjoy eating any leftovers up to a day or two later if it's stored, covered, in the refrigerator.

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In an 8-inch oven-safe crock or baking dish, combine 1/2 cup of the crushed tomatoes and 1/2 cup of the salsa. Use a spoon to mix them together and create an even layer, going all the way to the edges of the crock. Combine the shredded Velveeta and shredded cheese. Sprinkle 1 cup of the cheese mixture onto the tomato base. Try to create a full, even layer that goes all the way to the edges.

Repeat this process, keeping the layers even and alternating between the tomato/salsa layers and the Velveeta/cheese layers. You should have enough for 4 to 5 layers of each. End with a layer of tomatoes and salsa on top (you’ll have a little more salsa than tomatoes).

Place the crock on a baking sheet—this will make it easier to pull the crock out of the oven when the dip is done, and will also catch any drips if the dip bubbles over as it bakes. Bake until the cheese is melted in a ring around the edges of the crock, even if the middle doesn’t look fully melted, about 1 hour.

Remove the crock from the oven and stir the dip until all the ingredients are melted together, about 30 seconds. Serve immediately with tortilla chips.

If you have leftovers, they can be stored in an airtight container for up to 5 days. To reheat, transfer the amount you plan to eat into a microwave-safe bowl. Microwave on high, covered, for about 2 minutes, then stir and serve.

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Frank Tiu / Simply Recipes

Gather all ingredients.

Mix cream cheese, oregano, parsley, and basil together in a small bowl.

Spread mixture in the bottom of a 9-inch pie plate, or a shallow microwave-safe dish. Sprinkle ½ cup of the mozzarella cheese and ½ cup of Parmesan cheese on top of the cream cheese mixture.

Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices.

Cover, and microwave for 5 minutes. Serve hot.

Enjoy!

Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.

Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.

Gather all ingredients.

Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes.

Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl.

Stir in cooled onions.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl.

Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish; top with mozzarella cheese.

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Gather all ingredients.

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

Combine crabmeat, cream cheese, mayonnaise, onion, garlic powder, salt, and pepper together in a medium bowl; spread mixture into a 1-quart baking dish.

Bake in the preheated oven for 20 minutes. Meanwhile, cut a circle in the top of the bread; scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Stir baked crab dip and spoon into bread bowl. Place bread bowl and chunks of bread on a medium baking sheet; bake for an additional 10 minutes. Serve hot.

Gather all ingredients.

Blend refried beans and taco seasoning in a medium bowl; spread mixture onto a large serving platter.

Mix sour cream and cream cheese in a medium bowl; spread over refried beans.

Top with salsa. Layer tomato, bell pepper, green onions, and lettuce over top.

Sprinkle over Cheddar cheese and garnish with black olives.

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).

Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.

Spread mixture in a 9x13-inch baking dish.

Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

To make the dip: Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate lined to drain.

Stir cream cheese, mayonnaise, Cheddar, mozzarella, green onion, jalapeño peppers, and bacon together in a bowl; spread into a 9-inch round baking dish.

To make the topping: Mix crackers, Parmesan, and melted butter together in a bowl. Spread over cream cheese mixture.

Bake in the preheated oven until bubbly, 20 to 30 minutes. Garnish with green onions and serve warm.

Gather all ingredients.

Combine cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers; transfer to a microwave-safe serving dish.

Sprinkle with Parmesan cheese. Microwave on High until hot and heated through, about 3 minutes.

Enjoy!

Spread refried beans in the bottom of a 1-quart shallow glass serving dish. Sprinkle taco seasoning over beans; top with a layer of diced tomatoes, a layer of sour cream, and a layer of guacamole. Sprinkle Cheddar cheese evenly over dip; top with green onions and black olives.

Cover and refrigerate for 2 hours or until ready to serve.

Preheat the oven to 400 degrees F (200 degrees C).

Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.

Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.

Gather all ingredients.

Mix mayonnaise, sour cream, green onions, blue cheese, dried parsley, and garlic salt in a medium bowl until combined. Cover and chill in the refrigerator until serving.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.

In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.

Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside to cool to room temperature.

Spread beans on the bottom of a 9x13-inch glass dish or a serving platter. Sprinkle 2 cups of shredded cheese on top of beans. Spoon beef on top of cheese. Spread sour cream carefully on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle with remaining 2 cups shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.

Serve immediately, or refrigerate overnight and serve cold.

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble cooled bacon into a bowl and set aside.

Stir together cream cheese and ranch dressing mix in a bowl until smooth. Spread mixture on the bottom of a pie dish. Evenly spread barbecue sauce on top of cream cheese mixture. Layer bacon, bell pepper, and tomato on top of barbecue sauce and top with Cheddar cheese. Cover and chill for 1 hour before serving.

Gather all ingredients.

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

Mix cream cheese and sour cream together in a medium bowl until well blended.

Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.

Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.

Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.

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

Mix crabmeat, cream cheese, Parmesan cheese, mayonnaise, sour cream, and garlic in a small baking dish.

Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat cream cheese in a medium bowl until smooth. Stir in Cheddar cheese, crabmeat, mayonnaise, Worcestershire sauce, lemon juice, and hot sauce until well combined.

Transfer crab mixture to a shallow 9x13-inch or similar-sized baking dish. Garnish with paprika.

Bake in the preheated oven until golden brown and bubbly, about 30 minutes.