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Recipes for Busy Moms Recipes for Busy Moms

*~ Dips ~*

Posted by on Nov. 9, 2010 at 9:27 PM
  • 73 Replies
1 mom liked this

 Baked Spinach Dip in Bread

  Baked Spinach Dip in Bread Recipe

  

  • 16 Servings
  • Prep: 25 min. Bake: 1 hour

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup chopped onion
  • 1 tablespoon dill weed
  • 1 to 2 garlic cloves, minced
  • 1 round loaf (1 pound) unsliced sourdough bread
  • Assorted fresh vegetables

Directions

  • In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
  • Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
  • Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups. 

    Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.


Nutrition Facts: 1/4 cup equals (calculated without assorted fresh vegetables)361 calories, 28 g fat (11 g saturated fat), 52 mg cholesterol, 537 mg sodium, 17 g carbohydrate, 1 g fiber, 10 g protein.

by on Nov. 9, 2010 at 9:27 PM
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Replies (1-10):
dntbgmeb4cofe
by on Nov. 9, 2010 at 11:30 PM

FAST EASY DIP..BUFFALO CHICKEN DIP (MY 3YR OLDS FAV)

3boyz1princess
Posted by 
 on Oct. 27, 2009 at 9:16 PM

1LB BONELESS/SKINLESS CHICKEN

 1 CUP FRANKS HOT SAUCE

 1 CUP RANCH DRESSING

 1 BAG MONTERY JACK CHEESE

 2 PK OF CREAM CHEESE

 1 BAG OF SCOOP TORTILIA CHIPS

Cook chicken in skillet and then shred in a food processor

add all ingrediants in to a crock pot and put on high until everything is fully melted then turn to warm

THIS IS A GREAT DIP TO BRING TO ANY GET TOGETHER..

Serenity75
by on Jan. 11, 2011 at 3:54 PM

Annie's Fruit Salsa and Cinnamon Chips

Annie's Fruit Salsa and Cinnamon Chips Recipe

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  •  
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 cups cinnamon sugar

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

 

 

Serenity75
by on Jan. 11, 2011 at 3:55 PM

Guacamole

Guacamole Recipe

Ingredients

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

 

 

Serenity75
by on Jan. 11, 2011 at 3:56 PM

Seven Layer Taco Dip

Seven Layer Taco Dip Recipe

Ingredients

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions

  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

 

 

Serenity75
by on Jan. 11, 2011 at 3:57 PM

Spicy Bean Salsa

Spicy Bean Salsa Recipe

Ingredients

  • 1 (15 ounce) can black-eyed peas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup Italian-style salad dressing
  • 1/2 teaspoon garlic salt

Directions

  1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

 

 

Serenity75
by on Jan. 11, 2011 at 3:58 PM

Fruit Dip II

Fruit Dip II Recipe

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) jar marshmallow creme

Directions

  1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

 

 

Serenity75
by on Jan. 11, 2011 at 3:59 PM

Avocado, Tomato and Mango Salsa

Avocado, Tomato and Mango Salsa Recipe

Ingredients

  • 1 mango - peeled, seeded and diced
  • 1 avocado - peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

Directions

  1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

 

 

Serenity75
by on Jan. 11, 2011 at 4:00 PM

Avocado Feta Salsa

Ingredients

  • 2 plum tomatoes, chopped
  • 1 ripe avocado - peeled, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon red or white wine vinegar
  • 4 ounces crumbled feta cheese

Directions

  1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

 

Serenity75
by on Jan. 11, 2011 at 4:01 PM

Carla's Fruit Dip

Ingredients

  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (7 ounce) jar marshmallow creme
  • 1 (3 ounce) package cream cheese

Directions

  1. In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

 

Serenity75
by on Jan. 11, 2011 at 4:02 PM

Avocado Salsa

Avocado Salsa Recipe

Ingredients

  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 avocados - peeled, pitted and diced

Directions

  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.

 

 

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