Recipe: Dips Served Hot - 34 recipes

Hi Vickie, I hope these are of interest. - Joe

NACHO DIP
1 lb. ground beef
1 sm. onion, chopped
1 lb. bulk sausage
Dash Worcestershire sauce
2 lb. mild Mexican Velveeta
1 (4 oz.) can green chilies
1 tsp. salt (optional)

Brown beef with onion. Drain off fat and set aside. Brown sausage and drain. Combine beef and sausage with cheese, Worcestershire sauce and chilies., Heat in double boiler or microwave until cheese is melted. Stir well. Or can heat in crockpot on LOW until cheese is melted. Serve warm with corn chips or vegetable sticks are better. Makes 2 1/2 quarts.

CRAB DIP

24 oz. cream cheese
1 lb. crabmeat
1/2 c. mayonnaise
2 tbsp. mustard
1 tbsp. powdered sugar
1 tsp. onion, chopped
Salt and pepper
1/2 c. sherry

Combine all the ingredients but the sherry in the top of a double boiler and heat until creamy. Add sherry to taste; half a cup is not too much, depending on whether it is to be served from a chafing dish or as a dip, when the mixture should be slightly thicker. Serves 12.

HOT ARTICHOKE SPREAD

1 (14 oz.) can artichoke hearts, drained & chopped
1 c. mayonnaise
1 c. Parmesan cheese
Garlic powder to taste

Mix all ingredients and put into oven-proof dish. Heat at 350 degrees for 20 minutes or until mixture bubbles. Serve with crackers for spreading. Serves 6.

HOT CRABMEAT DIP

4 egg yolks
1 c. melted butter
1/2 c. lemon juice
1/2 tsp. salt
1/2 tsp. white pepper
1 lb. white lump crabmeat
1/3 c. sliced mushrooms
3 tbsp. chopped green onions
1 jigger sherry

Mix first 5 ingredients and stir over medium-low heat until thick. Add next 4 ingredients. Serve warm with melba rounds.

NOT-THE-SAME-OLD-DIP

2 lg. ripe tomatoes
1 sm. can green chilies, chopped (Old El Paso)
1 tbsp. onion flakes
1 (8 oz.) bar cream cheese
Salt & garlic salt to taste

Simmer 10 to 15 minutes (until tomatoes are tender) tomatoes, green chilies and onion flakes. Pour hot mixture over cream cheese and mix well with electric mixer.

IMITATION CRAB DIP

1 (8 oz.) pkg. of frozen, imitation
crab, defrosted and flaked
1 (8 oz.) pkg. of cream cheese
Juice of 1/2 lemon
Louisiana hot sauce

In a double boiler heat/soften cream cheese. Add crab and juice. Stir to ensure a smooth mixture. Add 5 to 10 squirts of hot sauce. (You do it to your taste or who your guests are). Serve hot or cold on lavash or a cracker. The mixture is a pink color and the lavash sets it off.

WARM BEEF DIP

1 pkg. (8 oz.) cream cheese
1/2 c. sour cream
1 (8 oz.) pkg. pressed beef (chopped)
1/4 c. finely chopped onion
Chopped nuts

Mix all ingredients except nuts. Add nuts on top. Bake 20 minutes at 300 to 325 degrees until real warm. Serve with crackers.

REUBEN DIP

1/2 lb. cooked corned beef, grated
1 c. grated cheddar cheese
1 (8 oz.) soft cream cheese
1 c. sour cream
3/4 c. sauerkraut, drained

Mix all ingredients, heat all in pot on stove. Stew until bubbly, serve with crackers. Preparation time: 10 minutes. Serves: 6.

EASY 3-LAYER CHILI DIP

1 (8 oz.) pkg. cream cheese
1 (15 oz.) can chili, with or without beans
1 (8 oz.) pkg. grated cheese
(Monterey Jack, cheddar or Jalapeno Jack cheese)
1 bag tortilla chips

In a 9 inch pie plate, layer: #1 cream cheese #2 chili #3 sprinkle with cheese. Microwave prior to serving until cheese is melted. Serve hot with tortilla chips. A party favorite. Preparation time: 10 minutes. Serves a party of 7 to 8.

HOT PHILLY DIP

8 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. horseradish
1/4 tsp. pepper
6 1/2 oz. crabmeat
2 tbsp. onion, chopped
1/2 tsp. salt

Mix everything together. Cook at 375 degrees for 20 - 25 minutes. Serve with crackers, etc.

CHEESE AND PEPPER DIP

2 jars Progresso sweet fried peppers
1 lb. sharp Cheddar cheese, grated
4 eggs, beaten

Drain oil from peppers. Put chopped peppers in bottom of baking dish. Sprinkle cheese over peppers. Pour beaten eggs over everything. Bake at 350 degrees for 20 - 25 minutes. Serve with pumpernickel or party rye.

HOT BACON AND SWISS DIP WITH PITA CRISPS

--DIP:--
1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. green onion slices
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed
--PITA CRISPS:--
2 whole wheat pita bread rounds
3 tbsp. margarine
1/4 c. sesame seed, toasted

Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups. Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375 degrees for 8 - 10 minutes until crisp. Serve with hot dip.

HOLIDAY BROCCOLI DIP

2 (6 oz.) garlic cheese links (in Dairy case)
1 can cream of mushroom soup
1 sm. jar of chopped mushrooms
1 sm. chopped onion
Margarine
2 pkgs. frozen chopped broccoli

Saute onion in margarine. Cook broccoli according to package directions, draining excess liquid. Add all ingredients in double boiler and cook until cheese is melted. Serve warm with King Size corn chips or crackers.

SOMBRERO DIP

1 lb. ground beef
1/2 c. onion, chopped
1/2 c. extra hot catsup
3 tsp. chili powder (add more if needed)
1 tsp. salt
1 (6 oz.) can red kidney beans with liquid
1 c. shredded cheese (in ring)
1/2 c. onion, chopped
1/2 c. green olives, sliced

Brown meat and onion. Stir in catsup, chili powder and salt. Add beans and mash them with fork. Heat through. Garnish top with: Serve with Doritos. Double for group.
SALSA DIP
1 lb. Velveeta cheese, cubed
1 (8 oz.) jar salsa (or Rotel)
Microwave ingredients in 1 1/2 quart microwave safe bowl on high for 5 minutes or until cheese is melted, stirring after 3 minutes. Serve hot with tortilla chips. (May also be cooked in crock pot.)

HOT BEAN DIP

1 (8 oz.) pkg. cream cheese
1 can refried beans
1 c. sour cream
1/2 pkg. taco seasoning mix
1/2 c. shredded Cheddar cheese
1/2 c. Monterey Jack cheese

Combine ingredients together. Place in 13x9x2 inch baking dish. Top with both cheese. Bake at 350 degrees for 30 minutes. Serve with taco chips.

PIZZA DIP

8 oz. cream cheese
1/2 c. sour cream
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 c. pizza sauce
1/2 c. chopped pepperoni
1/4 c. sliced green onions
1/4 c. chopped green pepper
1 c. shredded Mozzarella cheese

Mix first 4 ingredients. Spread evenly in 9 inch pie plate. Sprinkle remaining ingredients except cheese. Bake at 350 degrees for 10 minutes. Top with cheese. Bake for 5 minutes longer or until cheese melts. Spoon onto bread or crackers. Note: If you are using a 9x13 inch pan, you will need to double the recipe.

VELVEETA PICANTE SAUCE DIP

8 oz. Velveeta cheese
Old El Paso Picante sauce
8 oz. sour cream

Melt 8 oz. Velveeta cheese in the microwave. Combine 1/2 to 3/4 cup picante sauce with 1/4 cup sour cream. Add to melted Velveeta cheese. Microwave until hot. Serve with tostitos.

SOURDOUGH DIP

2 c. shredded Cheddar cheese
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
2 1/2 oz. pkg. Armour Dried Beef
1 tbsp. Worcestershire
6 green onions, chopped (include some green)
Sourdough round bread
Extra loaf of sourdough

Mix all the ingredients and place in a hollowed out sourdough round. Put "lid" back onto hollowed round and wrap in aluminum foil. Bake at 350 degrees for 1 - 1 1/2 hours. Cut extra sourdough loaf into bite-size pieces and serve around dip.

CARAMEL DIP FOR APPLES

1 (14 oz.) can Eagle Brand milk
1 c. sugar
1 c. white Karo syrup
1 stick butter
1 c. chopped pecans

Place first 3 ingredients in double boiler and bring to boil. Cook over medium heat for 1 hour, stirring occasionally, until thick. Then add butter and pecans and cook for another 30 minutes. Let cool until dip is comfortable temperature for dipping. Use sliced apples, preferably Granny Smith's. Unused portion can be refrigerated for later use.

"JIMMY DEAN" CHEESE DIP

1 lb. regular Jimmy Dean sausage, browned
1 (16 oz.) jar Cheez Whiz
1 can Cheddar cheese soup
2 cans mild green chilies, diced

Combine all ingredients in crock pot (couple of hours). Serve with tostado chips.

CHIP BEEF DIP

2 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container sour cream
1-2 glass jars of dried beef
A little milk
Dash of garlic powder or a very sm.
amount of garlic salt

Mix all ingredients well. This can be served warm or cold. Bake 10-15 minutes at 300 degrees. Serve with Wheat Thins crackers.

HOT CHEDDAR BEAN DIP

1/2 c. mayonnaise
1 can (16 oz.) pinto beans, drained & mashed
1 c. shredded Cheddar cheese
1 can (4 oz.) chopped green chilies, drained
1/4 tsp. hot pepper sauce

Combine all ingredients, stir to mix well. Spoon into small oven proof dish. Bake at 350 degrees for 30 minutes or until bubbly.

YUMMY BEAN DIP

1 can refried beans
1 can hot chili
1 can Cheddar cheese soup
Mix together and heat in microwave.
HOT CLAM DIP
3 (8 oz.) pkg. cream cheese, softened
2 (4-6 oz.) jars Kraft Old English cheese
2 med. onions, chopped
2 cans minced clams
Red hot sauce to taste
Fritos corn chips

Preheat oven to 350 degrees. Mix together cream cheese and Old English cheese. Add onions and clams. Mix. Add red hot sauce to taste. Bake for 30 minutes in covered casserole dish. Serve hot with Fritos. Makes alot of dip. Recipe can easily be cut in half.

JALAPENO DIP

1 lb. hamburger
1 lb. pork sausage (I use Jimmy Dean hot)
1 lb. Velveeta cheese
1 lg. can tomatoes, very well drained
3 Jalapeno peppers, diced

Brown and drain meat. Add cheese. Cook until melted. Add tomatoes and peppers. Serve hot with taco chips or crackers.

GRAB BAG DIP

--SAUCE:--
2 c. mayonnaise
1/2 c. drained horseradish
1/2 tsp. MSG (or not)
2 tsp. dry mustard, hot
2 tsp. lemon juice
1/2 tsp. salt1 lb. cooked shrimp
1 can black olives, drained
20 sm. meatballs

Mix together. Add: I use a chafing dish to warm sauce and then add cooked shrimp, black olives, and meatballs. Guests spear with food picks. Can also be served cold. Serves 8.

BROCCOLI HOT DIP

1/2 c. butter or margarine
1 (16 oz.) jar Cheez Whiz
1 can cream of mushroom soup
1 sm. can mushrooms (may use more, if desired)
1 (20 oz.) bag frozen chopped broccoli
(cauliflower can be added also), cooked and drained
1 tbsp. Worcestershire sauce
1 tsp. red pepper
(use sparingly, I use dried and it makes it quite hot so it can be left out)
1 chopped onion

Melt butter and Cheez Whiz together until blended. Add soup, mushrooms, onions and seasonings. Mix well in saucepan. Add broccoli or cauliflower. Keep warm when serving with Dorito chips, etc.

BREAD DIP

1 lg. round loaf bread (Boule)
16 oz. cream cheese
4-6 oz. Cheddar cheese, grated
5 oz. dried beef, chopped
1 pt. sour cream
Green onions to taste, chopped

Remove top of bread loaf. Hollow out the loaf carefully and cube bread. Mix remaining ingredients thoroughly. Place in bowl of loaf. Arrange filled loaf and cubed bread on baking sheet. Bake at 325 degrees for 45 minutes. Dip cubed bread in dip.

CLAMS CASINO "DIP"

2 (6 1/2 oz.) cans chopped clams, not drained
1 c. Italian seasoned bread crumbs
1 tbsp. parsley flakes
1 tbsp. oregano
1/2 c. butter, softened
Salt, pepper, garlic powder to taste
Parmesan cheese

Mix above ingredients, except cheese, until well blended. Pour into a 9 inch pie plate. Sprinkle with cheese. Bake at 350 degrees for 15 minutes. Serve with crackers, preferably unflavored.

MEXICAN DIP

1 1/2 lb. lean ground beef
1/2 c. chopped onion
1/4 tsp. salt
1/3 tsp. MSG
1/4 tsp. chili powder
1/4 tsp. black pepper
3/4 c. sharp cheese, grated
3/4 c. Monterey Jack cheese, grated
1/2 c. bell pepper, chopped
1/8 c. jalapeno peppers
3/4 jar med. Old El Paso salsa
1/2 c. refried beans

Saute ground beef, onion and pepper (drain any grease). Add all seasonings and peppers; stir well. Add cheese and salsa, then stir in refried beans. Cook until all is blended. Serve hot with chips.

SNAPPY SAUCE

1 c. catsup
1/2 c. brown sugar
1 1/2 tsp. Worcestershire sauce

This sauce is to be used to liven up little hot dogs or meatballs and can be used as a main course, although I use it more for a snack. Combine: Heat in saucepan or fondue pot and add meat. Let simmer for 10 to 15 minutes to flavor and enjoy!

BARBECUED MEXICAN DIP

1/2 lb. ground beef
1 (16 oz.) can refried beans
1/2 c. barbecue sauce
1 (4 oz.) can chopped green chilies
1 c. (4 oz.) shredded Casino brand Monterey Jack cheese
1/4 c. green onion slices
1 sm. onion (optional)
1/4 c. ripe olive slices (garnish)

Brown meat, drain, stir in beans, barbecue sauce and chilies. Spoon into 9 or 10 inch pie plate; top with remaining ingredients. Bake at 350 degrees for 15 minutes. Serve with tortilla chips.

BLACK - EYED PEA DIP

1 to 2 lb. block of Kraft Old English Cheddar cheese
3 (16 oz.) cans black eyed peas, drained
1 lg. onion, minced
3 cloves of garlic, minced
1 (8 oz.) can of green chilies
1/2 c. butter or margarine
3 jalapeno peppers, chopped

Combine all ingredients except peas and bring to a melting simmer. Add peas and serve with chips or crackers.