warm dip

Pizza Dip

January 3, 2010

Pizza Dip 6 oz. light cream cheese1/2 cup light sour cream1 tsp. oregano1/2 cup pizza sauce1 cup low-moisture, part-skim Mozzarella cheese, shredded 1/4 cup diced red pepper1/4 cup sliced green onion1/2 cup Parmesan cheese, grated whole wheat bread sticks or crackersCombine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie [...]

Print Friendly
Read the full article →

Want some Diptacular Recipes?

October 11, 2009

Ingredients: Do you LOVE Dip? I could dip everything! Thanks to BooMama for hosting this great collection of Dip recipes. Be sure to check out the other recipes here. Bacon Swiss Dip Ingredients: ● 1/2 Cup mayo ● 1 (8 oz.) pkg. cream cheese ● 1 Cup grated swiss cheese ● 1 bunch green onions [...]

Print Friendly
Read the full article →

Baked Pizza Dip

September 15, 2009

Baked Pizza Dip Ingredients:  ● 1 pkg ; (8 oz) cream cheese  ● 1 tsp. Italian seasoning  ● 1 pkg ; (8 oz) shredded mozzarella  ● 1/2 cup pizza or spaghetti sauce  ● crackers, ; toasted French bread Directions:Beat cream cheese and Italian seasoning until well blended. Spread onto bottom of 9-inch pie plate. Top with layers of 1 cup of [...]

Print Friendly
Read the full article →

Crab Rangoon Dip

September 15, 2009

Crab Rangoon Dip Ingredients: ● 1 8 oz package cream cheese ● 1 garlic clove (smashed in garlic press) ● 1 cup shredded swiss cheese ● 8 oz crab meat ● 3/4 cup sweet and sour sauce ● 1 green onion ● Wonton ChipsDirections:-  Bring cream cheese to room temp-  Mix cream cheese, garlic, cheese and crab meat-  Spread cream cheese mixture [...]

Print Friendly
Read the full article →

Spinach & Artichoke Dip

September 15, 2009

Spinach & Artichoke Dip Ingredients:  ● 1 large onion ; diced  ● 2 cloves garlic ; pressed or chopped  ● 1/2 stick butter  ● 2 packages of frozen spinach ; (10 oz each)  ● 1 can artichoke hearts  ● 1 1/2 cups heavy whipping cream  ● 1 block cream cheese ; (8 oz)  ● 8 oz. mozzarella cheese  ● 8 oz. Monterey jack cheese  ● [...]

Print Friendly
Read the full article →