Raspberry Dip

Unconventional? Maybe. Delicious? Definitely.

Course: Appetizer

  

Servings: Serves 9

  

Author: Kristy Norrell 

INGREDIENTS

• 2 cups sharp cheddar cheese, grated
• 1 cup mayonnaise
• 1 cup chopped pecans
• 1 cup green onions, chopped
• 2 cups raspberry preserves
• 2 sleeves round butter crackers
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a medium bowl, stir together the cheese, mayo, pecans, and green onion. Spread mixture in a 9x9-inch baking pan or 9-inch pie pan.
2. Spread raspberry preserves over the top in an even layer. Chill in refrigerator at least 1 hour before serving.
3. Serve with butter crackers and enjoy!

From 12 Tomatoes

Caramel Apple Cream Cheese Spread

Cream Cheese Caramel Apple Dip

Tangy cream cheese, sweet caramel, and crunchy toffee bits come together for a fantastic fall treat in this cream cheese caramel apple dip. This easy dip is the perfect addition to any fall party, bonfire, or movie night!

Prep Time 5minutes minutes

Cook Time 0minutes minutes

Total Time 5minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• ¼ cup lightly packed light brown sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup homemade salted caramel sauce or quality store-bought caramel sauce
• ¼ cup English toffee bits Heath Bits O’ Brickle or finely chopped toasted nuts

Instructions

• In a medium bowl, combine the cream cheese, brown sugar and vanilla until thoroughly combined and smooth. Spread mixture evenly into a shallow bowl or dish. Top with caramel sauce and sprinkle with the toffee bits or nuts.
• Serve with tart apples and graham crackers.

Notes

This recipe can easily be doubled to feed a crowd.

If not serving immediately, hold off on adding the toffee bits or nuts. Cover and refrigerate until ready to serve, or up to 12 hours. Top with the toffee bits and/or nuts just before serving.

Southern Living Boat Dip

Southern Living Boat Dip

1 (16-oz.) container sour cream
1 (10-oz.) can Rotel, drained
1 (1-oz.) envelope ranch dressing mix (about 4 T)
1 (1-oz.) envelope 25%-less-sodium taco seasoning mix
1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)

Diablo Dip

Linda's version 2008

3 lb Velveeta

1 can Hormel No Bean chili
1 can Rotel
2 lb sausage, cooked and drained

Combine in crockpot and stir until Velveeta melts. Serve with Frito Scoops.

Christmas 2023 version

one lb sausage browned
8 oz cream cheese
15 oz queso blanco dip
velveeta (16 oz?)
one can original Rotel

Combine in crockpot or on low in dutch oven and stir until ingredients warm. Serve with Frito Scoops.

Really Good Veggie Dip

(adapted from Inspired by Charm's Really Good Veggie Dip)

Ingredients
16 ounce container sour cream
2 cups mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon dried minced onions
1 tablespoon Lawry's seasoned salt*
½ teaspoon dried dill
½ teaspoon Worcestershire sauce
3-4 drops Frank's Red Hot sauce

Instructions
Add all the ingredients to a bowl and mix well to combine.
Refrigerate at least 2 hours before serving.


Notes
*If you prefer dips less salty, start with 1/2 tablespoon seasoning salt and add more to taste.
Nutrition
Calories: 199kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 517mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg


Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

Cranberry, Bacon, and Pecan Cheeseball

 

Ingredients

• 1 package (8 ounces) cream cheese softened
• 8 ounces white cheddar cheese shredded
• 3/4 cup cooked and crumbled bacon
• 3/4 cup chopped dried cranberries divided
• 2 teaspoons Worcestershire sauce
• 2 tablespoons finely chopped parsley divided
• 1/2 cup chopped pecans
• Crackers for serving

Instructions

• In a bowl, whip the cream cheese to soften and smooth any lumps.
• Add the white cheddar cheese, bacon, 1/2 cup dried cranberries, Worcestershire sauce, and 1 tablespoon parsley. Blend everything together.
• Place the mixture on a piece of plastic wrap. Form it into a ball and refrigerate for about 2 hours or until the cheese ball is firm.
• On a plate, mix together the remaining 1/4 cup dried cranberries, 1 tablespoon parsley, and 1/2 cup chopped walnuts. Roll the cheeseball in this mixture to evenly coat.
• Serve with crackers.

Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

Spinach Dip

10 ounces frozen chopped spinach
1 package Knorr vegetable soup mix
16 ounces sour cream
1 cup mayonnaise
8 ounces water chestnuts, chopped

Thaw spinach and squeeze dry using paper towels until there is no moisture left. Set aside.

Mix soup mix, sour cream, and mayonnaise. 

Add spinach, water chestnuts and green onions. 

Stir until spinach is completely distributed (it seems to take forever).

Cover; chill 2 hours. Stir before serving.

Lauren's Corn Dip via Ashley

1 can white shoe peg corn
1 large jar chopped pimiento

2 cans (4 oz.) chopped green chilies
1 chopped green onion
½ cup mayonnaise

½ cup sour cream
8 oz. freshly grated sharp cheddar cheese
several dashes of garlic salt 

Drain corn, pimiento, and chiles; set aside. 

Mix mayonnaise, sour cream, chopped green onion, and cheese. 

Add other ingredients and stir well. 

Serve with Fritos. 

Optional: chopped jalapenos (to taste - can get hot!)

Salmon Ball

1 one pound can red salmon
1 8-ounce package cream cheese
2 tablespoons lemon juice
3 teaspoons grated onion
2 teaspoons horseradish
½ teaspoon salt
dash Worcestershire sauce
several dashes cayenne pepper
¼ teaspoon liquid smoke (do not omit)
½ cup chopped pecans
3 tablespoons minced fresh parsley

Drain salmon, remove skin and bones, and flake with fork. In small bowl of electric mixer, cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper, and liquid smoke. When well blended, stir in the flaked salmon. Check seasonings; may need more salt. Combine pecans and parsley and spread on a sheet of waxed paper. Turn salmon out onto this mixture and turn it this way and that until all sides of the mound are coated. Wrap in the waxed paper and chill thoroughly before using. The mixture will not be sliceable but will spread nicely when chilled. May be prepared the day before.

Caramel Dip and Apples

12-oz pkg butterscotch morsels
1 can Eagle brand milk
1 ½ tsp cinnamon
1 T white vinegar

Heat until morsels are melted and mixture is smooth. Serve with apple slices spritzed with lemon juice to prevent browning.

Sue’s Mex Spread

30 oz refried beans
4 oz chopped chiles
16 oz sour cream mixed with 1 pkg taco seasoning
8 oz guacamole
grated cheddar
black olives, sliced green onions, chopped tomatoes, chopped

Layer ingredients in order listed, adjusting quantities according to preference. Serve with tortilla chips.

Black Bean Salsa

1 can black eyed peas, drained
1 can shoe peg corn, drained
1 can Ro-Tel tomatoes, drained
1 can black beans, drained
1 large bell pepper, chopped
6 green onions, chopped
1 can diced tomatoes, drained
½ tsp. garlic powder
½ tsp. garlic salt
½ tsp. parsley flakes
8 oz. bottle Italian dressing

Mix all ingredients and refrigerate at least 12 hours. Serve with Frito scoops or tortilla chips.