Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup Parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick
the dip is. The thicker the dip the longer it may need to warm up. I used
this stoneware dish that is round and measures 12 inches across. My dip
is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.

Gabby's Goodies Via .dotcomsformoms

Healthy Taco Dip

4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese.

Cheesy Bean and Corn Dip

8 oz cream cheese (low fat is ok)
16 oz sour cream (light is ok)

6 Tbsp unsalted butter

l cup Parmesan cheese, shredded

l 1/2 cups (6 oz) mild cheddar,shredded 

12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken

4 oz can Diced jalapenos (the hot variety), drained

15 oz can Black beans rinsed and drained

15 oz can yellow Corn drained

2 garlic cloves, pressed

To Serve and Optional Garnish:
Tortilla chips or crackers 

cheddar, shredded for topping, 

roma tomato diced 

avocado, diced

Instructions

In a medium pot over medium heat, combine cream cheese, sour cream and butter and
melt together, whisking until blended. Stir in Parmesan and  cheddar cheese and mix until cheese is melted. It should start to bubble.Stir in chicken, jalapenos, black beans, corn and garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot.

Pumpkin dip

1 15 oz can pumpkin
1 package vanilla pudding
1 tsp pumpkin pie spice

Whisk above ingredients in a bowl. Fold in 1 tub thawed cool whip. Refrigerate 1 hour. Serve with cookies or crackers

Rotel Salsa

2 cans stewed tomatoes
1 can rotel
1 bunch cilantro
4 green onions
minced garlic
2 tablespoons lime juice

Cranberry Salsa

12 oz bag Cranberries
3/4 cup sugar
Juice of  2 limes
1 bunch green onions chopped
1 jalapeno minced
pinch of salt

mix and pour over cream cheese and serve with crackers

Artichoke Salsa Dip

4 oz cream cheese, softened (1/4 cup of mayo can be substituted)
1/2 cup thick n' chunky salsa
1 tbsp Simple Indulgence Southwest Chipolte Seasoning Blend (Tupperware seasoning)
1 cup marinated artichoke hearts, chopped
1/2 cup canned black beans, drained and washed
1/3 cup green onions, chopped
1/4 cup sliced black olives
1/2 cup shredded cheddar cheese

Combine cream cheese (or mayo), salsa, and seasoning until well blended. Add the remaining ingredients and mix well.  Serve chilled or at room temperature with tortilla chips.

Guacamole

6 Avocados (mashed)
1/3 Chopped Red Onion
About a quarter size stalk of Cilantro, cut off/discard stalk and chop the rest
1/2 Jalepeno
1/2 Lime (juice)
Lemon juice... taste as you go
Kosher salt to taste

Recipe from Lindsay

Cheese Ball

16 oz cream cheese - softened
1/2 tsp onion salt
1/2 tsp garlic powder
1 full heaping cup grated mild cheddar cheese
1/4 cup Lighthouse Original Blue Cheese dressing
1/4 tsp pepper
1 bunch green onions

Mix all ingredients above with a hand mixer.  Shape into a ball in the bowl.  Spread out 2 sheets of saran wrap separately.  Lay 1/2-3/4 cup chapped walnuts in a line one of the sheets.  Wet hands with warm water to help the cheese ball to not stick as much.  Roll the cheese ball in the nuts to cover completely.  Wrap tightly in clean sheet of saran wrap and place in fridge to re-harden.

Serve with favorite crackers.  We like Wheat Thins or Club crackers.

Artichoke Dip

1 cup sour cream
1 cup Mayo
8 oz cream cheese
1 cup parmesan cheese
2 cup artichoke hearts ( I use 1 cup and chop them up really fine)
1 tsp dill weed
1 tsp minced garlic

Mix all together.  Bake at 350 degress for 25-30 minutes. Brown top under broiler for 1-2 minutes.
Serve with crakers or sliced baugette bread.

Buffalo Chicken Dip

2 cans Chicken
16 oz Cream Cheese
3/4 cup Hot Sauce
1 cup Ranch
2 cups shredded Cheese

Mix and spread in 9x13 pan.  Bake for 30 minutes at 350 degrees - or you can also warm in crockpot.  Serve with celery or tortilla chips... or both!

Thanks for the recipe Lindsay!!

Skinny Dip

White Chocolate Pudding (Fat Free*Sugar Free) - Prepare as directed with 2 cups Skim Milk
Fold in Cool Whip to taste (Free or Light)

Chill and serve with fruit.

Homemade Ranch Dressing

8 oz Cream Cheese
2 cups Mayo
2 cups Buttermilk
2 tsp Garlic Salt
2 tsp Accent Seasoning
2-3 tsp Black Pepper

Mix with hand mixer until smooth.

Hot Crabmeat Spread

1 cup half-and-half cream
2 packages (3 ounces each) cream cheese, softened
1 small onion, chopped
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 to 10 drops hot pepper sauce
2 cans (6 ounces each) crabmeat, drained and cartilage removed
Assorted crackers

In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers.

Championship Bean Dip

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Caesar Hot Artichoke Dip

2/3 cup Caesar-style salad dressing
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup chopped tomatoes
1/4 teaspoon hot pepper sauce

Preheat oven to 350. In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Bake 40 to 45 minutes in the preheated oven. Serve hot.

Cheese Dip

I think this is a diet killer...
1 pound ground beef
1 pound sausage
2 lb. package of Velveeta Cheese
1- 8 oz. package Philadelphia cream cheese
1 - 12 oz. jar of Taco sauce (HOT)

Mix ground beef and sausage in a large frying pan. Drain grease and add the ingredients. Stir in melting cheese on low heat being careful not to burn.

Have several bags of corn chips ready for dipping

Roasted Corn and Avocado Dip

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado peeled and chopped
¾ cup seeded, diced tomato
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons minced onion
2 small cans jalapeno peppers, seeded and diced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon ground cumin

Combine corn and oil in a shallow pan. Bake at 400 for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.

Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well. Cover and chill at least 8 hours before serving. Serve with tortilla chips.

Pico de Gallo

2 diced Tomatoes (remove the seeds if you like)
1/4 diced Onion
Cilantro (a handful... about 2 Tbsp?)
1 clove minced Garlic or sprinkle some garlic salt/garlic powder to taste
Salt & Pepper
A squirt of Lime Juice

Mix and serve!

Super Yummy Salsa

2 cans Italian Tomatoes

1 can Mexican Tomatoes

1/4 bunch cilantro

1/2 onion

Jalapeno pepper-we used 1/2 with a few seeds

1 T salt

1 T Italian Seasoning

1 T lime juice

Blend in blender...make sure there are no chunks! ;)