Dip Off Recipes

Cheesy Bean Dip - Jennifer Caran
1 Can of Refried Beans
1 8oz block of cream cheese
6 Scallions
2 cups Shredded Cheese

1. Let cream cheese sit out for about an hour to soften. 2. Blend cream cheese and scallions in food processor and set aside. 3. Spread beans in a 9x13 pan 4. Next, layer with cream cheese & scallion mixture 5. Top with the shredded cheese 6. Bake at 350 for 20 minutes (or until cheese is melted)

Vidalia Onion Cheese Dip - Amanda Sapp
4 cups (1 1/2 large Vidalia onions), coarsely chopped
2 Tablespoons butter
½ cup shredded sharp Cheddar cheese
½ cup mayonnaise
½ cup (4 ounces) cream cheese
½ cup sour cream
½ teaspoon hot sauce
¾ teaspoon salt
1 garlic clove, minced

In a large skillet over medium-high heat, sauté the onions in butter until translucent and tender, about 12 - 15 minutes.
Preheat oven to 375°.
Place the mayonnaise, cream cheese, sour cream, hot sauce, salt and garlic in a food processor and pulse until smooth.
Add the cooked onions and cheddar cheese, and pulse 3 – 4 times, until combined. Taste for seasonings.
Pour the dip into a 1 ½-quart casserole.
Bake uncovered for 20 – 25 minutes, until golden and bubbly.

Fruit Tray with Fruit Dip Recipe - Nancy Ryoo
2 whole pineapples
2 large clusters green seedless grapes and several clusters Champagne grapes
6 oranges, peeled and sliced into wheels
1 cantaloupe, cut into cubes or balled
1 honeydew melon, cut into cubes or balled
24 long stemmed strawberries
6 to 8 kiwi, peeled and sliced
2 cups blueberries
Red Leaf lettuce, to line silver tray

French Cream
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Soften cream cheese and then whip with powdered sugar. Whip cream and sugartogether until it forms soft peaks. Combine beaten cream cheese, whippedcream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruitsalad.

Reuben Dip- Jennifer Schwartz

½ c. mayo
½ c. thousand island dressing
16 oz. sauerkraut rinsed & squeezed dry
8 oz. shredded corned beef
16 oz. shredded swiss

Combine mayo & dressing. Spread sauerkraut in a 9 x13 dish. Layer corn beef, swiss and mayo mixture until gone.
Bake at 350 for 20-25 minutes.

Mexican “Corn” Dip- Mom Schwartz
2 cans Mexican corn, drained
2 cups Mayonnaise
2 cups Colby Jack cheese, shredded
1 cup parmesan cheese, grated
¼ cup diced (fresh) jalapeno peppers

Preheat oven to 350. Combine all ingredients and bake in greased 9 x 10 dish for 20 – 30 minutes. Serve with Fritos.