Top Chip Dip Recipes for Hosting

BLT DIP

INGREDIENTS:

• 2 cups sour cream
• 2 cups mayonnaise
• 2 pounds sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Additional crumbled cooked bacon and chopped green onions, optional
• Assorted crackers or chips

DIRECTIONS:

In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes, and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.

BAKED ONION DIP

INGREDIENTS:

• 2 cups shredded cheddar cheese
• 1 cup shredded pepper Jack cheese
• 4 ounces cream cheese, cubed
• 1/4 teaspoon dried thyme
• 2 cups chopped sweet onions, divided
• Assorted crackers

DIRECTIONS:

• In a food processor, combine the cheeses, thyme, and 1 cup of onions; cover and process until blended. Stir in remaining onions.

• Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

Creamy Feta – Spinach dip

INGREDIENTS:

• 1 cup fat-free plain yogurt
• 3/4 cup crumbled feta cheese
• 2 ounces reduced-fat cream cheese, cubed
• 1/4 cup reduced-fat sour cream
• 1 garlic clove, minced
• 1-1/2 cups finely chopped fresh spinach
• 1 teaspoon dill weed
• 1/8 teaspoon pepper
• Fresh vegetables and/or sliced bread

DIRECTIONS:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until the yogurt has thickened to the consistency of whipped cream.

• Transfer yogurt to a food processor (discard liquid from the bowl). Add the feta cheese, cream cheese, sour cream, and garlic; cover and process until smooth.

• Transfer to a small bowl. Stir in the spinach, dill, and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread.

Parmesan yogurt dip

INGREDIENTS:

•  cup fat-free plain yogurt
• 1/4 cup grated Parmesan cheese
• 1/4 cup reduced-fat sour cream
• 3 tablespoons minced fresh parsley
• 1 green onion, thinly sliced
• 1 teaspoon prepared mustard
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Assorted vegetables

DIRECTIONS:

In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt, and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

Roasted red pepper dip

INGREDIENTS:

• 1 cup fat-free sour cream
• 1/2 cup reduced-fat mayonnaise
• 1/8 teaspoon cayenne pepper
• 4 drops hot pepper sauce
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 medium sweet red pepper
• Assorted fresh vegetables

DIRECTIONS:

In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.