Ahhhh creamy dips are probably everyone’s favorite! All of these dips can be prepared ahead of time and either chilled or put into the oven or microwave right before serving them.

Hot Crab Dip

• 1 can of crab meat
• 1 box of cream cheese
• 2 tbsp. of sour cream or ranch dressing
• 1 small onion finely chopped.

 Mix well and microwave till warm and creamy. Serve with tortilla chips.

Hot Taco Dip

• 1 box of cream cheese
• 1 can of chili without beans
• 1 4 oz. mild diced green chili peppers, drained
• 1 cup of shredded cheddar cheese
• ½ cup diced onion

1. Preheat the oven to 400°.
2. Spread the cream cheese on the bottom of a 9 inch pie pan or plate.
3. Spread the chili over the cream cheese. Sprinkle the onion on
top of the chili.
4. Spread the chili peppers on top of the onion. Sprinkle with
the cheddar cheese.
5. Bake on a middle rack of oven for 15 minutes or until cheese bubbles.
6. Remove from oven and let cool for 5 minutes.

Serve with tortilla chips.

Surprise Spread

• 1 box of cream cheese
• ½cup of sour cream
• ¼cup of mayonnaise
• 3-4 oz small broken shrimp
• 1 cup of seafood cocktail sauce
• 2 cups of shredded mozza cheese
• 1 green pepper chopped
• 3 green onions chopped
• 1 tomato diced

1. Mix the first 3 ingredients. Spread over a 12 inch pie pan.
2. Scatter the shrimp.
3. Add layers of seafood sauce, mozza cheese, green pepper,
onions and tomato.
4. Cover and chill until ready to serve.

Serve with tortilla chips or thin crackers.

Hot Artichoke Dip

• 1 14 oz. can of artichoke hearts, drained and finely chopped
• 1 box of cream cheese
• ¼ of shredded Swiss cheese
• 1 tbsp. fresh lemon juice
• ¼ tsp. salt
• 1/8 tsp black pepper

1. Preheat oven to 350°.
2. In a medium bowl combine all the ingredients and mix well.
3. Spoon the mixture into a small baking dish and bake for 25 – 30 minutes or
until mixture is bubbly.

Serve with fresh vegetables, bread sticks or crackers.

Spinach Dip

• 1 cup of sour cream
• 1 cup of mayonnaise
• 1 package of Knorr vegetable soup mix
• 1 package of frozen spinach
• 2 round loaves of sourdough or pumpernickel bread or 1 of each

1. Thaw the frozen spinach fully and drain well. Wring it out a
bit with your hands to make sure it is well drained.
2. Chop the spinach. Mix it with the other ingredients, except the bread and
refrigerate to let the flavors meld together.
3. Hollow out the loaf of bread with a knife, cutting the bread
you remove into 2 inch chunks for dipping. I have specified 2 loaves of bread
because if you just get 1 there always seems to be dip left over and no bread to use
it up. Cut the second loaf of bread into cubes for dipping.
4. Place the hollowed out loaf of bread on a serving plate and
fill the hollow with the chilled dip. Arrange the cubes of bread around
the loaf and use them to dip.

Veggies and Dip

• 1 cup of sour cream
• 1 cup of mayonnaise
• 1 tbsp. of oregano
• 1 tbsp. basil
• ½ tbsp. of garlic salt
• 1 tbsp. parmesan cheese, grated
• ¼ cup of mozzarella, shredded

1. Mix all of the ingredients and put into a sealed container.
2. Precut the veggies listed below and put them in a container
    with a moist paper  towel.
                   -Cherry tomatoes
                   -Mushrooms
                   -Carrot sticks
                   -Celery sticks
3. Keep in fridge until ready to use.