Chutney Cheese Dip

Ingredients

1 lb. reduced-fat cream cheese, room temperature 2 cups shredded reduced-fat Cheddar cheese 1/2 cup chopped mango chutney, divided 1/3 cup finely chopped onion 1/4 cup chopped raisins 2 1/2 teaspoons finely chopped ginger root How to grow your own ginger. 2 teaspoons garlic 1 1/2 teaspoons curry powder

Directions

1. Place cheeses in crock pot, cover and cook until cheese is melted, about 25-30 minutes. 2. Mix in remaining ingredients, cover and cook until hot, 1 to 1 1/2 hours.

Pepperoni Dip

  

  

      Ingredients

 1 package (8 ounces) soft-style cream cheese 

with onions and chives

 1 1/2 cups shredded reduced-fat Swiss cheese

 1 package sliced pepperoni, chopped

 1/2 cup chopped green pepper

 1/4 teaspoon cayenne pepper

 2/3 cup whole milk                        

                       

                                 

 Directions

 1. Place cheeses in crock pot cover and cook until 

cheeses are melted, about 30 minutes.

 2. Mix in remaining ingredients, cover and cook until hot, 

about 1 -1 1/2 hours.

Spicy Seafood Dip

 Spicy Seafood Dip 

  

  

      Ingredients

 8 oz. cubed reduced-fat pepper-Jack cheese

 8 oz. cream cheese room-temperature

 3/4 cup whole milk

 1 cup chopped, cooked shrimp 

 1 cup crab meat

 1/4 cup pitted green olives, chopped            

                                 

 Directions

 1. Place cheeses in crock pot cover and cook until 

cheese is melted, about 25-30 minutes.

 2. Mix in remaining ingredients, cover and cook 

until hot, 1 to 1-1/2 hours.

Black Bean Dip

Black Bean Dip  

  

            

       Ingredients

 8-ounce package cream cheese, softened

 8 ounces Cheddar cheese with jalapeño peppers, cubed

 1/3 cup beer

 1 cup black beans, drained and rinsed

 1/2 cup sliced scallions

 1/2 cup chopped tomatoes                

 Directions

 1. In a medium saucepan over low heat, combine the cream cheese, 

Cheddar cheese, and beer, mixing well until the cheeses are melted.

 2. Add the black beans, scallions, and tomatoes, mixing well. 

Crab Dip

Crab Dip             

       

  

 Ingredients

 1 1/2 cups mayonnaise

 1 teaspoon mustard

 1/4 teaspoon Tobasco pepper sauce

 Dash of lemon juice

 Seasoned salt to taste

 2 tablespoons beer

                                                 6 ounces crab meat, separated                                               

 Directions

  

 1. In a mixing bowl, combine the mayonnaise, mustard,

 pepper sauce, lemon juice, seasoned salt, and beer.

 2. Mix until very smooth. Stir in the crab meat mixing well.

Vidalia Onion Dip

Vidalia Onion Dip


Ingredients:

4-5 medium Vidalia onions
1/4 cup margarine
1/2 cup mayonnaise
3/4 cup shredded Italian five-cheese blend
1/4 cup shredded Parmesan cheese
1 teaspoon garlic salt
1 cup Italian-style bread crumbs



Directions:

1. Heat oven to 350 F.

2. Peel onions and slice into 1/4-inch wedges.
Place onions and margarine in 11/2-quart casserole dish,
cover with plastic wrap and microwave for 3-5 minutes or
until onions are crisp tender.

3. Remove plastic wrap. Add mayonnaise, Italian five-cheese blend,
Parmesan cheese and garlic salt. Fold until well blended.
Sprinkle bread crumbs over casserole.

4. Heat in oven for 20 minutes or until dip is hot and cheese is melted.
Serve with favorite crackers.

Dill Pickle Dip

Dill Pickle Dip

Ingredients:  

1½ cups finely diced kosher dill pickles  

1 (8-ounce) package cream cheese, softened  

¼ teaspoon garlic powder  

¼ teaspoon salt  

2 to 4 tablespoons pickle juice  

Serve with Crackers, potato chips, or vegetables 

Directions: 

1. In a medium bowl combine the pickles, cream cheese, garlic powder, and salt. 

Add the pickle juice gradually to get the mixture to dipping consistency. 

2. Refrigerate for at least 30 minutes to 1 hour, and then serve chilled alongside crackers, potato chips, or vegetables.