Beer Cheese Dip

Ingredients

1 (8oz) package cream cheese, softened

1 (8oz) package Velveeta, diced

1/2 can beer, room temperature

1 clove garlic, peeled and crushed

In a medium bowl, whip together cream cheese, Velveeta, beer and garlic. Continue whipping until smooth. Serve with potato chips, warm bread, pretzels, or fresh veggies.

Variation: If the above recipe is too boring, add a package of ranch dip mix. Yum!

10 Minute Appetizer 3-Ways

Ingredients:

1 pkg. (8 oz.) softened cream cheese and 1/2 cup whip dressing 

Mix & match your recipe from these options...

1/2 cup Chunky Salsa

1 cup chopped tomatoes

1 cup shredded lettuce 

1 cup Mexican Style shredded cheese

1 cup chopped tomatoes 

1 cup chopped cucumbers

1/4 cup chopped black olives 

1 cup crumbled Feta Cheese with Garlic & Herb

1/4 cup pesto 

1/4 cup chopped artichokes

1 cup chopped roasted red peppers

1 cup shredded Italian cheese

1/2 cup spaghetti or pizza sauce

1/4 cup chopped Pepperoni

1/2 cup chopped green peppers

1 cup shredded Italian cheese

Mix cream cheese and dressing until blended; spread onto serving dish.

Add toppings.

Sprinkle with 1 cup cheese.

Serve with crackers or fresh vegetables.

Buffalo Chicken Dip

Prep Time: 5min
Bake Time: 20min
Makes: 4 cups

Ingredients
1 pkg (8oz) cream cheese, softened
2 cans (12.5 oz each) canned chicken breast, drained OR 2 cups cooked chicken
1/2 cup Frank's RedHot Buffalo Wings Sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
Assorted fresh vegetables, and or crackers for dipping

Mix ingredients in deep baking dish until smooth.
Bake at 350F for 20min until hot and bubbling.

From franksredhot.com

Sweet Chili Cream Cheese Dip

Place an 8oz package cream cheese in center of pie plate
Let soften
Surround cream cheese with veggies, crackers, tortilla chips, or pretzel sticks
Pour 1/2 cup Frank's RedHot Sweet Chili Sauce over cream cheese just before serving

From franksredhot.com

Cheesy Spinach & Bacon Dip

Prep: 10 min
 Makes: 4 cups or 32 servings

Ingredients:
 1 pkg (10oz) frozen chopped spinach, thawed, drained
1 lb (16oz) Velveeta, cut into 1/2 in cubes
4oz (1/2 pkg) Cream cheese, cubed
1 can (10oz) Rotel, undrained
8 slices bacon, cooked, crumbled



Microwave ingredients in microwaveable bowl on HIGH for 5 min, or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

From: velveetarotel.com

Cheese Balls Three Ways

Yields: Makes three 4-inch cheeseballs; serves 8 to 10

Ingredients

Base Recipe:
1/2 cup(s) (1 stick) unsalted butter, softened
3 package(s) (8 ounces each) cream cheese
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) Worcestershire sauce
5 dash(es) hot sauce (such as Tabasco)
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground white pepper

Cheddar and Cranberry:
8 ounce(s) sharp orange cheddar cheese, finely shredded
2 tablespoon(s) store-bought chutney
3/4 cup(s) dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounce(s) Roquefort cheese
1 shallot, minced (1 tablespoon)
2 teaspoon(s) brandy (optional)
1 cup(s) toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounce(s) goat cheese
2 tablespoon(s) finely chopped scallions
1/3 cup(s) fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Seven Layer Dip

1 can refried beans
Small can chopped green chilies
2 tsp fresh lime juice
1 ½ tsp chili powder
¼ tsp ground cumin
Salt
Pre-made, low sodium guacamole
1 8oz container fat free sour cream
 1 8oz jar salsa (drain if runny)
½ cup sliced black olives, drained
2 cups Pepper Jack , Sharp Cheddar or Mexican Blend Cheese
2/3 cup thinly sliced green onion

Mix beans, chilies, lime juice, chili powder, cumin & pinch of salt in small bowl.
Spread bean mixture, then guacamole, then sour cream, and finally salsa over bottom of 9x9 or similar sized dish.
Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days)
Sprinkle with green onion and serve


I have taken this to many parties and potlucks and it is always a big hit. Sometimes I cheat and skip the chopped green chilies because they are not always easy to find. Also, you can substitute pico de gallo instead of salsa, delicious!