Baby Shower Food - Dip Recipes

Baby Poop Dip
6 ounces of cream cheese
15 ounces of chili without beans
4 ounces can green chiles
2 ounces of shredded cheddar cheese -- shredded
Mix the cream cheese, chili and green chiles in a bowl. Microwave until mixture is hot. Sprinkle shredded cheddar cheese over the top. Microwave until cheese is melted is melted across the top. Serve with tortilla chips.

Cheese and Artichoke Dip
8 ounces process American cheese
1 10-ounce can of 98% fat-free cream of mushroom soup
1 can drained and coarsely chopped artichoke hearts
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/2 cup chopped roasted red pepper
1/4 cup evaporated milk
2 teaspoons Worcestershire sauce
Mix all ingredients in a crock pot. Cover and cook on low for 2 to 3 hours, stirring occasionally. Stir before serving. Serve with tortilla chips, bread cubes, pita bread triangles or crackers.

Cheese and Artichoke Dip Too
1 cup Miracle Whip
1 14-ounce can drained and coarsely chopped artichoke hearts
1 cup grated parmesan cheese
1 minced clove garlic
Mix all ingredients in a medium-sized bowl. Spoon mixture into 9-inch a pie plate and bake at 350 degrees for 20-25 minutes or until lightly brown. Serve with tortilla chips, bread cubes, pita bread triangles or crackers.

Chili-Cheese Dip
1 8-ounce package soft cream cheese
1 8-ounce package shredded cheddar or Mexican blend cheese
1 4-ounce can chopped green chiles (use jalapeños if you spicy)
1 can of Hormel chili
Spread softened cream cheese in bottom of an 11x7-inch glass baking dish. Spread green chiles on top of cream cheese. Evenly spread can of Hormel chili on top. Add package of shredded cheese on top. Bake in the oven at 350 degrees for 15 to 20 minutes or until the cheese is melted. Serve with tortilla or corn chips.

Cottage Cheese Herb Dip
1 cup Cottage cheese, creamed
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons low fat salad dressing or mayonnaise
2 tablespoons chopped green onions
1/2 teaspoon tarragon leaves
1/4 cup coarsely chopped parsley
1 dash pepper
Mix all ingredients in a blender. Scrape the sides of the blender jar and re-blend until smooth. Serve with fresh vegetable or crackers.

Crab Dip
16 ounces softened cream cheese
6 ounces real crab meat
1/2 cup whipping cream
1/2 teaspoon Worcestershire sauce
Mix cream cheese, whipping cream and Worcestershire sauce until smooth. Add cleaned crab meat to the mixture and place uncovered in a casserole dish. Bake at 350 degrees for 20 minutes or until bubbly. Add salt and pepper to taste. Serve with tortilla chips or crackers.

Guacamole
4 avocados peeled and pitted
1 tomato
1 lime, juiced
1/4-1/2 onion (varies by size)
1/4 cup cottage cheese
Salt and pepper to taste
Tabasco or Sriracha Hot Chili Sauce
Peel skin off avocados. Finely chop onions and tomato. Add to bowl with chopped avocados, cottage cheese and lime juice. Add salt and pepper to taste. Also add Tabasco or Sriracha Hot Chili Sauce to taste (more if you want it spicy). Mix until smooth. Refrigerate for an hour or more and serve chilled with tortilla chips or corn chips.

Mexican Dip
1 16-ounce can black beans
2 tablespoons salsa
1 1/2 cups sour cream
1 cup guacamole
1 cup shredded cheddar cheese
1/2 cup chopped tomatoes
2 medium green onions, chopped
Tortilla chips
Rinse and drain the black beans and mix them with salsa in small bowl. Spread the mixture in to a 12-inch serving plate. Spread sour cream over the beans. Spread guacamole over the sour cream. Sprinkle tomatoes and onions then cheese over the top. Cover and refrigerate until ready to serve with tortilla chips. To spice up your dip, add Tabasco or Sriracha Hot Chili Sauce to the guacamole or beans.

Pesto Dip
8 ounces sour cream
1/4 cup basil pesto
1 Chopped tomato
Mix sour cream and pesto until well blended then spoon the mixture into serving bowl. Garnish with chopped tomatoes and serve with fresh vegetables.

Red Pepper Feta Dip
2 large sweet red peppers
2 teaspoon red wine vinegar
1 cup crumbled feta cheese
1 pinch cayenne
1 pinch sugar
Cook red peppers at 350 degrees for 20 minutes until slightly scorched. Once peppers are cooled, peel and remove the seeds. Puree all of the ingredients in a blender. Serve with fresh vegetables or crackers.

Spinach Dip - Cold
1 8-ounce package cream cheese, room temperature
1 10-ounce package frozen chopped spinach, defrosted and drained
1 8-ounce can water chestnuts, drained & chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 package dried leek soup mix
1/4 teaspoon hot pepper sauce
In a medium-sized bowl, mix the cream cheese, mayonnaise and sour cream together until creamy. Dry the defrosted spinach as much as possible then add it to the bowl. Mix in dried leek soup mix, water chestnuts and hot pepper sauce. Cover and refrigerate for at least 1 hour. Serve in a hollowed-out bread shell with bread cubes or pita bread triangles, tortilla chips or crackers.

Spinach Dip - Hot
1 cup Miracle Whip
1 10-ounce package frozen chopped spinach
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 minced clove garlic
In a medium-sized bowl, mix cheeses and minced garlic in to the Miracle Whip. Dry the defrosted spinach as much as possible then add it to the bowl. Spoon mixture into 9-inch a pie plate and bake at 350 degrees for 20-25 minutes or until lightly brown. Serve in a hollowed-out bread shell with bread cubes, pita bread triangles, tortilla chips or crackers.

Sun-Dried Tomato Salsa
1/2 cup finely chopped sun-dried tomatoes
1/2 cup black olives
2 garlic cloves
1 tablespoon fresh basil
2 tablespoon olive oil
1 teaspoon red wine vinegar
Mix in all ingredients stirring until completely mixed. Add salt and pepper to taste. Refrigerate for an hour or until ready to serve with tortilla chips.

Taco Dip
1 pound ground beef
1 6-ounce can tomato paste
1 package dry taco seasoning
1 cup sour cream
1 pound Velveeta cheese
In a skillet, brown the ground beef and drain the liquid. Mix in tomato paste and taco seasoning. Place beef in a microwave-safe dish. Spread sour cream on top of the beef then add cheese to the top. Microwave until cheese is bubbly. Serve with tortilla chips.