Easy Chicken Dip

contributed by Julie Rider

2 box cream cheese

2 cans rotel original

2 cans chicken, drained

2 cans cream of mushroom

throw it all in the crock pot and wa-la!!!   serve with tortilla chips


Todd’s Bacon Wrapped Jalapeño Popper Dip

by Todd Eby
6 packages of cream cheese
1 package of center cut bacon
… 1 tbs of cumin
1 tsp cayenne pepper
4 med jalapeño peppers
(diced up small and I left in the seeds for extra hot!)
1/2 med onion diced
1 tsp garlic
1 tsp salt
1 tsp chili pepper
1/2 cup of copped fresh cilantro
1 package of shredded medium cheddar cheese
1 cup of sour cream

I first laid out the bacon on a  cookie cooling rack and baked it in the oven till brown and crispy,
while the bacon was cooking I gently warmed up the cream cheese in a med-large (microwaveable) mixing bowl  and stirred often as it warmed up. Chopped up all veggies and set aside. once all of the cream cheese is warm and soupy — I then add in all of the chopped veggies and seasoning and stirred well. Crumble in cooled off bacon,  and stir in shredded cheese, sour cream and  finish by adding any additional seasoning to your liking.

I also separated out 1/3 of the batch and made an atomic hot batch with 2x the jalapenos and cyan pepper for a nice slow burn!!! LOL!

I like to eat the dip with “Mission Tortilla Strips.”

This recipe with set you back nearly $30.00! but will be plenty enough for 20 or 30 people.
and it saves incredibly well for a week of yummy snacking!  ; )


Blueberry Cheesecake Dip

contributed by Jaime Cecil
Yields about 1 3/4 cups

Cheesecake Dip:

6 oz silken tofu

4 oz Neufchatel cheese (or cream cheese)

4 tablespoons powdered sugar

1/2 teaspoon pure almond extract (or pure vanilla extract)

1/2 teaspoon fresh lemon juice

Pinch salt

Blueberry Topping:

6 oz (about 1 1/2 cups) fresh or frozen blueberries

2 tablespoons water

1-2 tablespoons white sugar (depending on how sweet your berries are; if you’re using frozen, use 2 tablespoons)

1/2 tablespoon cornstarch mixed with 1 tablespoon cold water

Garnishes (optional):

2 strawberries, chopped

Fresh mint

For the cheesecake dip:  Puree all ingredients in a food processor or blender.  Pour into a serving bowl, then chill while you make blueberry topping.

For the blueberry topping:  In a small saucepan over medium heat, cook the blueberries, water, and sugar (uncovered) for about 10 minutes or until the berries are softened, stirring occasionally.  Add the cornstarch slurry and cook another 30 seconds minutes, stirring constantly (the mixture will thicken).  Cool.

Pour blueberry topping on cheesecake dip; refrigerate.  Garnish with strawberries and mint if using, and serve chilled alongside any dippers you like (such as fresh fruit, Graham Cracker Crumb Crispies, graham crackers, shortbread, pound cake, etc.).