Justin’s Baked Pizza Dip
1-8 oz. cream cheese, softened
1-14 oz. pizza sauce
1 1/2 cups mozzarella cheese, shredded
1/3 cup onion, minced
1-6 oz. can sliced black olives
1-4 oz. can mushrooms
Sliced pepperoni Sliced ham or Canadian bacon
Corn or tortilla chips
Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and spread shredded cheese over pizza sauce. Spread on remaining ingredients as you would for a pizza. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Carl’s Party Spinach Dip
1 (16 ounce) container sour cream
1 cup mayonnaise
1 pkg Knorr vegetable soup mix
1 pkg frozen spinach
half a bunch of green onions, chopped
1 small can of water chestnuts, drained and chopped (optional)
Thaw and squeeze dry the spinach, set aside. Mix may, sour cream and soup package. Then add the spinach and onions. Stir well and refrigerate. It works and tastes best after being in the refrigerator for a while. Yummy!
Kristin’s Twist on BLT Dip
1 cup mayonnaise
1 cup sour cream
1/2 lb bacon, cooked well and crumbled
2 small tomatoes, chopped fine
Mix all ingredients together until well combined. Chill for an hour or so. Serve with crackers, chips, toast quarters or raw veggies. You can also make this dip a little more salty and zesty by adding: 1/2 to 1 full package Knorr® Leek recipe mix.
MLiss’s Ham and Cheese dip
1 round loaf of bread (I think sourdough is best)
8 oz cream cheese, softened to room temperature
8 oz sour cream
4 oz can chopped mild green chilies, drained
4-5 medium thick slices of ham, chopped finely
1 1/2 cup grated cheddar cheese
Hollow out the center of the round loaf. Combine all ingredients in a bowl. Put mixture into bread; replace top of bread; wrap in foil. Bake 1 1/2 hours at 300 degrees.
Colleen’s Olive and Blue Cheese Ball
1 (8 oz) package cream cheese, softened
3 tablespoons butter, softened
1 cup crumbled blue cheese
1 tablespoon chopped fresh chives
1/2 cup chopped green olives
your favorite cracker
In a medium bowl, mix together the cream cheese, butter and blue cheese. Stir in the olives and chives. Spoon onto plastic wrap and gather into a ball. Refrigerate for at least 30 minutes. To serve, unwrap and place on a serving tray. Serve with your favorite crackers.
Reindeer Dip from Santa
2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
1 (12 ounce) jar sliced jalapeno peppers, drained
Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low. Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes. Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight. Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
Tomatillo Salsa
12 ounces tomatillos (6 to 10), husked and rinsed
2 serrano chiles
1/2 cup chopped cilantro
1/2 medium white onion, minced (1/2 cup)
4 garlic cloves, chopped
2 Tbl. fresh lime juice
2 Tbl. cider vinegar
1/4 teaspoon salt, plus more if needed
1 teaspoon sugar
2 tablespoons vegetable oil
Preheat the broiler. Line a 13×9 inch pan with foil. Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos. Cool, then transer to a blender, including all the juices that have run out onto the baking sheet. Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree. Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
This recipe is from The Take-Out Menu Cookbook by Carla Snyder and Meredith Deeds.
Mediterranean Layered Spread
1 (7 ounce) container hummus
1 cup coarsely chopped baby spinach
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons sliced kalamata or black olives
toasted pita wedges
Spread the hummus on a 9-inch serving plate. Sprinkle evenly with the remaining ingredients and refrigerate until serving time. Serve with toasted pita wedges.
This recipe is from Holly Clegg’s Trim & Terrific Diabetic Cooking
Black Eyed Salsa Dip
3 (15.8-oz) cans black-eyed peas, rinsed and drained
2 cups medium-hot chunky salsa
4 scallions, chopped
1 (4-oz) can green chilies
1 (2.25-oz) can sliced black olives
your favorite tortilla or corn chips
Rinse and drain black-eyed peas and put into slow cooker. Add all other ingredients except chips. Cook on low for 2 hours. Turn to ‘warm’ for the remainder of the party or remove to dish and garnish with parsley, freshining color with an extra 1/4 cup salsa.
This dip is from Julie Kay’s Slow Cookin’ in the Fast Lane
Pumpkin Pie dip from a listener
1 can of pumpkin
8oz cream cheese, room temperature
1 large box of instant vanilla pudding
1 tsp. cinnamon
1 tsp. vanilla
Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.
Fruit Dip
1 pint fat-free sour cream
1/4 cup brown sugar substitute
6 2/3 oz macaroon cookies crushed or broken
If the cookies are hard, crush with a rolling pin. If softer, break into small pieces. Mix together sour cream and brown sugar substitute. If using hard cookies, stir in small pieces and allow to stand for 5 hours or longer. If using soft cookies, stir in cookie pieces just before serving. Serve as a dipping sauce for bite-sized chunks of pineapple, cantaloupe, kiwi, and watermelon!
This recipe is from Phillis Pellman Good’s Fix-it and Enjoy-it Diabetic Cookbook.
Hummus Dip
2 cups drained well-cooked or canned chickpeas, bean-cooking liquid reserved if possible
1/2 cup tahini with some of its oil if you like, or more taste
1/4 cup extra virgin olive oil, plus more for garnish
2 cloves garlic, peeled or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped parsley leaves for garnish
Put the chickpeas, tahini, plus oil if you’re using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea-cooking liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning, adding more salt, pepper, tahini, garlic, or lemon juice as desired. Serve, drizzled with some olive oil and sprinkled with a bit of cumin and some parsley.
This recipe is from Mark Bittman’s How To Cook Everything Vegeterian
Track Santa as he makes his deliveries all over the world! Google Maps will refresh Santa’s position every 5 minutes. Just go to 
