Black Bean Layer Dip

This layer dip is a fun twist on a classic! I loved using the black beans and it gave the dip an overall fresher flavor in my opinion. It's perfect for tailgating or watching a football game at the house!

16oz black beans
2 cloves garlic
2 tsp lime juice
3/4 tsp chili powder
1/4 tsp salt
1 1/2 cups guacamole 
1 cup sour cream
1 cup pepper jack cheese
1 1/2 cups cheddar cheese
2 roma tomatoes (diced)
1/4 cup sliced black olives

Drain the black beans and place in the food processor with the garlic, lime juice, chili powder and salt. Place in the bottom of a 8x8 baking dish. Spread the guacamole over the black bean layer. In the food processor place the sour cream and and pepper jack cheese until smooth. Layer over the guacamole. Top with cheddar cheese then tomatoes and black olives. Refrigerate for at least 1 hour before serving. 

Bacon Jalapeno Popper Dip

I love a good dip and with football season just around the corner this is a must have at your next tailgate or football party! I served with both frito scoops and tortilla chips and no matter what you put this stuff on it's sure to be the winner!

16oz cream cheese (softened)
1 cup mayonnaise
4 oz diced jalapenos (drained)
4 oz green chiles (drained)
1 1/2 cups shredded cheddar cheese
1/3 cup crumbled bacon plus 1 tablespoon for topping

Heat oven to 350. Mix together the cream cheese and mayonnaise until combined. Stir in the jalapenos, chiles, shredded cheese and 1/3 cup of crumbled bacon. Spread into a 9x11 baking dish. Top with remaing crumbled bacon. Bake for 25-35 minute or until bubbly. Remove from oven and serve with chips.

White Queso Dip

I've tried a lot of queso recipes over the years. A lot. Too many really.  Bad ones. Okay ones. No good ones. I finally asked a big group on FB and so many people gave me this recipe. My best friend was coming into town a few days later so we tried and it and yes. Yes yes yes. This is it! It was delicious and creamy and perfect!!! This recipe was adapted from Seeded at the Table.

1 1/4 lb block white american cheese (from the deli)
2/3 cup milk
1/2 cup cold water
3 tbsp diced green chiles
3-4 tbsp diced pickled jalapenos
pinch of cumin

Cut the cheese into 1 inch cubes.  Place in the bottom of a  microwave safe bowl. Pour the milk and water over it. Heat in the microwave for 3 minutes stirring in between each minute. Continue to heat for 2 more minutes and whisk between every 30 seconds. Heat for 30 more seconds if it is still too clumpy. Stir in green chiles, jalapenos and cumin. Serve with your favorite tortilla chips. Store leftover in the refrigerator.

Salsa Fresca

This salsa is so easy to make and has the best flavor! I love being able to use all fresh ingredients to make something tasty, it was the perfect appetizer for a warm summer night! This recipe was slightly adapted from Mother Thyme.

1 lb roma tomatoes
1/2 sweet onion
3-4 garlic cloves
1 jalapeno (seeded)
handful of cilantro
juice of 1 lime
pinch cumin
pinch of salt
pinch of pepper

Quarter the tomatoes and place in the bottom of a food processor, top with the sweet onion, garlic, jalapeno cut into pieces, cilantro and lime juice then the seasonings. Pulse several times until it is finally chopped. Refrigerate until ready to serve. 

Hot Broccoli Dip

This dip is so so good! I love anything broccoli and cheese so I loved it. And served with buttery crackers.  Oh my! I doubled it when I made it for our small group. This recipe was adapted from Damn Delicious.




8oz cream cheese (room temperature)
2 1/2 cup chopped fresh broccoli
1 1/2 cups cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese
1/4 cup milk
1/2 tbsp creole seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Heat oven to 375. Grease a 9x9 baking dish. In a large mixing bowl combine the cream cheese, 1 cup cheddar cheese, sour cream, parmesan cheese, milk, creole seasoning, garlic powder, onion powder, salt and pepper. Stir in the broccoli. Spread evenly into the baking dish. Top with remaining cheddar cheese. Bake for 20-25 minutes. Remove from oven and serve with buttery crackers. 

Honey Goat Cheese Spread

This is the easiest thing in the world to make and it's so delicious! It only makes a little bit so if you are having a big party, double or triple it! I made mine the day ahead and it was perfect the next night for my party!

4oz goat cheese log
1 tbsp honey
pinch of salt

In a food processor add your goat cheese, honey and salt. Process until smooth and combined. Place in a refrigerator safe bowl and store until ready to serve.

Cheesy Bacon Spinach Artichoke Dip

I made this dip one night for our small group, it's a crowd pleaser for sure and pretty easy to throw together! It would also be easy to make ahead then refrigerate and just heat before you serve! This recipe is adapted from Food Lovin Family.

6 slices bacon (cooked and crumbled)
1 can artichokes (chopped)
1 clove garlic (minced)
1 box frozen spinach (thawed)
1/2 cup mayonnaise
1 block cream cheese (room temperature)
1 1/2 cup mozzarella cheese
1/4 tsp black pepper
1/4 tsp salt

Heat oven to 350. In a large mixing bowl combine the mayonnaise and cream cheese. Mix in the artichokes, garlic, spinach and bacon. Stir in the mozzarella cheese, black pepper and salt. Spread into a 8x8 baking dish. Bake for 20-30 minutes or until the dip is bubbly and hot. Serve with tortilla chips or pita chips.

Bacon Caramlized Onion Dip

I made this for the super bowl this year and it was a great dip. I  love onion dip and bacon can only make it better right? This recipe is adapted from The Cookie Rookie.

6 slices bacon
2 tbsp chives
1 large onion (diced)
16oz sour cream
salt and pepper to taste

Cook the bacon then crumble it and set the the side leaving the grease in the pan.  Cook the onion in the bacon grease over medium low heat until the onions are caramelized and brown.  Remove and allow to cool.  Chop the chives.  In a medium bowl, whisk together the bacon, chives, caramelized onions and sour cream. Season with salt and pepper. Place in the refrigerator for at least 6 hours before serving with chips or veggies.

Warm Loaded Baked Potato Dip

Who doesn't love a baked potato?  This dip was such a yummy hearty dip and was enjoyed by all! This recipe is from Nutmeg Nanny.

8 oz sour cream
8 oz cream cheese (softened)
1 cup shredded cheddar cheese (divided)
6 strip bacon (cooked and crumbled)
3 green onions (chopped)

Heat oven to 350.  In a bowl combine the sour cream and cream cheese. Stir in 1 cup of cheese, the bacon and most of the green onion.  Pour into a 8x8 baking dish then top with the remaining cheese. Bake for 30 minutes. Top with the rest of the green onion. Serve with wavy chips.

Everything Cheese Ball

I had never made a cheese ball before. I've had them plenty of times, I've had fabulous homemade ones as well as some pretty gross ones from the package. When I saw this recipe I just had to try it out. It was a big hit and had some much flavor! This recipe is adapted from Fake Ginger.

Cheese Ball
5 slices bacon (cooked and finely chopped)
2 2/3 grated sharp cheddar cheese
8 oz cream cheese (softened)
4 tbsp butter (softened)
2 green onions (thinly sliced)
1 tsp ground black pepper
2 tsp worcestershire sauce

Everything Bagel Mix
1 tbsp sesame seeds
1 tbsp poppy seeds
1/2 tbsp dried minced onion
1/2 tbsp dried minced garlic
1/2 tsp sea salt

In a mixer combine the sharp cheddar, cream cheese and butter. Add the green onions, ground black pepper, worcestershire and bacon. Mix for 3 minutes. Line a bowl plastic wrap then scrap all of the cheese mixture into the bowl. Wrap with the plastic wrap, form a ball and refrigerate for a minimum of 3 hours. In a bowl combine all of the spices for the everything bagel mix. Remove the cheese ball from the refrigerator and roll in the everything bagel mix.

Hot Spinach Ranch Dip

I love a good dip. And with football season right around the corner, GO GAMECOCKS, I had to share this recipe. This is another one that I took to a cookout and it was gone very quickly and multiple people asked for the recipe. It's a winner for sure. This recipe is from The Girl Who Ate Everything.

8oz frozen chopped spinach (thawed and squeezed)
1oz packet ranch seasoning mix
8oz cream cheese (softened)
8oz sour cream
1 cup shredded cheddar cheese

Heat oven to 350. In a mixing bowl combine the cream cheese, sour cream, ranch seasoning, chopped spinach and 1/2 cup cheddar cheese. Pour into an 8x8 baking dish and top with the remaining cheddar cheese. Bake in the oven for 20 minutes or until the dip gets bubbly.  Remove and serve with tortilla chips. 

Hot Cheesy Bacon Ranch Dip

I love any combination of bacon and ranch, throw in cheese and I'm set! This would be great to take to a summer cookout or to make for a tailgate.  This recipe is adapted from Macaroni and Cheesecake.

8oz cream cheese (softened)
1 packet ranch dressing mix
8 slices bacon (cooked and crumbled)
2 1/2 cups colby jack cheese
16oz sour cream

Heat oven to 400.  In a medium size bowl mix together the cream cheese, ranch mix, bacon pieces, 2 cups colby jack cheese and sour cream. Stir until well combined.  Pour into an 8x8 baking dish. Top with the remaining cheese. Bake for 25 minutes or until the dip begins to bubble. Serve with frito scoops or tortilla chips.
 

Man Dip

I have no idea where this recipe originally came from but it's a recipe my family has made for years and years. It is the simplest of dips to whip up! With football starting in just a few days it's the perfect time to pop this up on the blog.

2 8oz packages cream cheese
2 cans hormel chili (with or without beans)
2 cups shredded cheddar

Heat oven to 375. Spread the cream cheese in the bottom of a 9x11 baking dish. Top with the chili and then the cheddar cheese. Bake in the oven for 15-25 minutes or until it's bubbly and the cheese is melted. Serve with frito scoops or tortilla chips.

The Best Chip Dip

I made this chip dip for our small group one night and everyone went crazy over it.  I'm a big fan of french onion dip but this was 10 times better. The dill totally makes the dip.  I adapted this recipe from Mostly Homemade Mom.

1 cup sour cream
1/2 cup mayonnaise
1 1/4 tbsp dried minced onion
2 tsp dried parsley
1 1/2 tsp dried dill weed
1 tsp garlic salt

Mix all ingredients together and refrigerate for at least 3 hours before serving.

Texas Trash Dip

Football season is officially underway! Woohoo, Go Gamecocks! I don't know where I originally found this recipe but I used to make it a ton back in the day.  Somehow it got buried in the sea of recipes but it popped back into my head not to long ago and I had to make it!  This is such an easy recipe and a total crowd pleaser.

2 cans Refried Beans
8 oz Cream Cheese (softened)
1 cup Sour Cream
1 package Taco Seasoning
4 cups Colby Jack Cheese

Heat oven to 350.  Mix together cream cheese and sour cream. Stir in refried beans and taco seasoning. Spread into a greased 9x13 baking dish. Top with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Serve with tortilla or corn chips. 

Spicy Lime Salsa

Happy Cinco De Mayo!!!! Today I am sharing this fabulous and super easy salsa recipe with you!  This is one of our new favorite things to have in our house.  The recipe is from Eat Yourself Skinny.

1 (14.5 oz) can diced tomatoes
1 (4.25 oz) can green chilies
1/2 cup chopped red onion
2 cloves garlic (chopped)
Juice of 1 lime
1/2 jalapeno (seeds and spine removed, chopped)
1/4 cup cilantro leaves (i am not a fan of cilantro so I leave this out)
1/4 tsp salt
1/4 tsp cumin

Place all the ingredients in your food processor.  Pulse until it reaches your desired consistency.  Refrigerate and serve with your favorite tortilla chips when ready.  

Hot Corn Dip

I love a good hot corn dip. My friend Leslie used to make it all the time when we still lived close by and it was always a hit. I made this one night for our small group and it was an easy fix and totally delicious.  This recipe is Trisha Yearwood's recipe from the Food Network.

2 11oz cans Mexi corn (drained)
2 4.5oz cans chopped green chiles (drained)
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips or Tortilla chips

Heat oven to 350.  In a large mixing bowl combine the corn, green chiles, monterey jack cheese, parmesan and mayonnaise.  Pour into a greased 9x13 dish and bake for 30 minutes or until bubbly.  Serve while heated. 

Football Friday: Spinach Artichoke Dip

This is one of the best spinach dips I have ever had!   It's different from your typical spinach dip recipe but so delicious!  I took this to our small group one night and it was a huge hit. It would be the perfect pre-game snack. This recipe is adapted from Get Off Your Butt and Bake.


3 tbsp Butter
1 Small Onion (finely chopped)
1 Clove Garlic (chopped)
2 tbsp Flour
1 cup Heavy Cream
1 (10oz) box frozen chopped spinach (thawed and squeezed dry)
Sea Salt & Pepper to taste
1 (8oz) jar artichokes hearts (chopped)
1 (10-ounce) can Rotel
1 cup Shredded Mexican Cheese Blend
1/4 shredded Parmesan cheese

Heat oven to 350. In a medium size saucepan melt the better, when the butter is melted add the onion and garlic.  Saute for 3 minutes or until it is soft. While stirring, add in the flour and cook for several minutes. Slowly stir in the cream then add in the spinach.  Let it simmer for several minutes or until it starts to thicken up, add in artichokes, rotel, 1/2 cup of mexican cheese blend and parmesan cheese. Stir until the cheese is melted. Pour into a baking dish and top with the remaining cheese.  Place in the oven and cook until the top layer of cheese is melted. Remove from oven and serve with pita chips or tortilla chips. 

Guacamole Layer Dip

This is one of my absolute favorite layer dips in the entire world.  My mom made it all the time when I was growing up and it just reminds me of a hot summer night growing up with friends over at my parents house.

1 1/2 cups guacamole (store bought or homemade)
1 cup sour cream
1 cup salsa
1 cup shredded cheddar cheese

Spread the guacamole on a platter.  Next spread the sour cream, then the salsa and finally top with cheese.  Serve right away or refrigerate until ready to serve. 

Roasted Garlic Hummus

I was searching for another hummus recipe to make for our small group so when I came across on this recipe on Beantown Baker I knew it was going to be great.  Who doesn't love roasted garlic?

1 (14 oz) can chickpeas (drained)
3 Tbsp tahini
4 Tbsp olive oil
1/4 cup warm water
2 heads roasted garlic
1 lemon (juiced)
1/2 tsp sea salt or Kosher salt
1/2 tsp cumin
1/8 tsp cayenne pepper


For a smoother hummus peel the shell off of each chickpea.  This is optional.

Squeeze the roasted garlic cloves into the food processor.  Add the chickpeas, tahini, water, lemon juice, salt, cumin and cayenne.  Blend until smooth.  Add olive oil one tablespoon at a time until desired consistency is reached.  Refrigerate for a minimum of 1 hour before serving.  Drizzle with olive oil and sprinkle with a bit of cayenne and serve with pita, pita chips and raw vegetables.