Free Stuff ~Coupons Galore ~ Hot Deals B101 Challenges Free Hamilton Beach Party Dipper Warmer

This topic contains 44 replies, has 29 voices, and was last updated by mrskorba August 26, 2016 at 3:10 pm.

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  • #355249

    FreebieQueen
    Moderator
    Welcome to our Budget101 Challenge Question!


    The Challenge Question is : What is your BEST Party Dip Recipe? Hit Reply and share your recipe- 2 randomly selected winners will receive a Free Hamilton Beach Dip Warmer to keep those delicious dips hot during your next get together!

    Wondering How to Play?

    Reply to this thread & Share your Best Party Dip Recipe.

    What is the Goodie Giveaway for this Challenge?

    Hamilton Beach Party Dipper Food Warmer

    • Keeps party dips warm
    • Perfect for warm cheese and chocolate dips
    • Removable ceramic dish and lid for easy cleanup
    • 16 oz. capacity
    • Dishwasher safe lid and ceramic insert

    This Challenge will end when there are 25 entries.

    Learn More about Budget101 Challenges Here!

    Good Luck!

    Winners Announced:

    Congrats to Both Dexin & MsSkorba, our Winners for this Challenge!!

  • #461078

    Here’s a simple recipe for Lemon-Garlic Edamame Dip- it takes a little while to prepare because you have to roast fresh garlic first, but it’s worth the wait.

    1 head garlic

    1/2 cup extra-virgin olive oil

    Salt and pepper

    2 cups shelled edamame

    1 cup fresh parsley leaves

    2 tablespoons miso paste

    1 teaspoon lemon zest

    2 tablespoons lemon juice

    Pita chips, crudités or both, for serving

    Roast the garlic in a 400F oven (cut the top off it, drizzle with olive oil) dash salt & pepper. for about 30 minutes

    Then simmer a pot of salted water- add edamame, cook until tender. Drain

    Combine all ingredients (the roasted garlic), edamame, etc in a food processor and puree. Serve with pita chips, crudités, or both.

  • #461085

    It’s not a hot dip but it’s amazing.

    Hot Chocolate Cheesecake Dip
    Ingredients

    1 – 8 ounce package cream cheese, softened
    1/2 cup plain Greek yogurt
    1/2 cup marshmallow cream
    1 cup powdered Swiss Miss Dark Sensation hot chocolate mix
    3/4 cup Cool Whip, divided
    mini marshmallows for garnish
    crushed candy cane for garnish
    animal crackers, chocolate graham crackers, mini cookies, pretzels for dipping
    Instructions

    Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.
    Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.
    Serve with cookies and pretzels.

    Keep refrigerated in a covered container. Makes about 2 cups.

  • #461086

    Reuben Dip – made this for a party and everyone loved it!

    Ingredients:

    1/2 cup mayonnaise

    1/2 cup Thousand Island dressing

    16 ounces sauerkraut, rinsed and squeezed dry

    8 ounces shredded corned beef

    16 ounces shredded Swiss cheese

    Directions:

    1. Preheat oven to 350 degrees.

    2. In a small bowl, combine mayonnaise and dressing.

    3. Spread sauerkraut into a 9×13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.

    4. Bake for 20 to 25 minutes.

    Serve with toasted left over pumpernickel bread, wheat crackers, or regular crackers.

  • #461087

    Favorite little dipper dip.
    Easy Artichoke Dip
    1 can Artichokes – packed in water, diced
    1 cup Mayonnaise (light even works well in this)
    1 cup grated Parmesan Cheese ( fresh or the green can works too)
    Mix all ingredients together. Spray Little crock for easy clean up later. Scoop ingredients into crock and let cook 4 hours.

    Stir occasionall. Serve with crackers or bread or whatever you like. I have also added a dash of hot sauce to give it a little kick.

  • #461089

    My go to party dip is hot bean dip.
    1 lb dried soaked pinto beans simmered with cumin, garlic, cilantro, jalapeño and salt until soft. Purée with immersion blender. And cook again stirring frequently until the are a bit dry.

    ( or use two large cans of refined beans.
    2 cups of chunky salsa ( Rotel works too)
    4 ounces of cream cheese ( American works well too) and 8 ounces of cheddar cheese
    Stir tomatoes and cheese into hot beans and garnish with fresh cilantro and raw onion ( diced small).
    Remove jalapeño and use mild salsa for less spicy version.
    Serve with chips. In our house we eat this with celery.

  • #461105

    When is the drawing btw? Thanks!

  • #461121

    Shrimp Scampi Dip

    Ingredients

    2 tablespoons unsalted butter
    8 ounces medium shrimp, peeled, deveined and roughly chopped
    4 cloves garlic, minced
    1/2 teaspoon red pepper flakes, or more, to taste
    1/4 cup white wine*
    2 tablespoons freshly squeezed lemon juice
    Kosher salt and freshly ground black pepper, to taste.
    4 ounces cream cheese, at room temperature
    1/4 cup sour cream
    3 tablespoons mayonnaise
    2 tablespoons chopped fresh parsley leaves
    1/2 cup shredded mozzarella cheese, divided
    2 tablespoons grated Parmesan
    Instructions

    Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
    Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes.

    Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
    Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
    Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
    Serve immediately.

    Enjoy!
    Notes

    *Chicken stock can be used for white wine as a non-alcoholic substitute.

    Could be easily converted to use in Hamilton Beach Dip Warmer. I’d recommend preparing as recipie calls because it’s a large quantity and remove warmer sized portions to keep warm. This dip is best when eaten warm!

  • #461150

    Six layer Dip

    Ingredients:

    1 (16-ounce) can refried beans
    1 (8-ounce) container prepared guacamole (see Note)
    1 (16-ounce) container sour cream
    1 (1 -ounce) package dry taco seasoning mix
    2 cups (8 ounces) shredded Mexican cheese blend
    1 medium-sized ripe tomato, chopped
    4 scallions (green onions), thinly sliced

    Directions:

    Spread refried beans over a 12-inch round serving platter then spread guacamole over beans.

    In a medium bowl, combine sour cream and taco seasoning; mix well then spread over guacamole. Sprinkle with cheese then the tomato, followed by the scallions. Serve immediately, or cover and chill until ready to serve.

  • #461273

    This recipe sounds delicious. I’ll have to try it sometime.

  • #461283

    Crab Dip
    1 package (8 ounces) cream cheese, softened
    1 cup mayonnaise
    2 teaspoons old bay® seasoning
    1/2 teaspoon McCormick® Mustard, Ground
    1 pound lump crabmeat
    1/4 cup shredded Cheddar cheese

    Mix everything but the crab in a pot on the stove, over medium heat until it begins to bubble add cheese, mix well transfer to crock to keep warm.

  • #461341

    FreebieQueen
    Moderator

    @3miniontrainer 772916 wrote:

    When is the drawing btw? Thanks!

    At the close of the challenge.

    This Challenge will end when there are 25 entries.

  • #461564

    Jalapeno Popper Dip

    Ingredients

    2 (8 ounce) packages cream cheese, room temp
    1 cup mayonnaise
    1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
    1/2 cup Parmesan cheese
    1 (4 ounce) can chopped green chilies
    1 (4 ounce) can sliced jalapenos – double if you like heat
    1 cup panko bread crumbs
    1/2 cup Parmesan cheese
    1/2 stick butter, melted

    Preheat oven to 375.

    In a food processor, add the first 6 ingredients and process until smooth.
    You don’t need to drain either can of peppers.

    Spread the dip into a greased 2-quart casserole.

    In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.

    Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes.

    You want the top to get browned and the dip to be heated through and bubble gently on the edges.

    You can add some other ingredients to change up the flavor. I have been known to add some crumbled bacon .

  • #461583

    This is my favorite so far!

    Ingredients

    2 (8 ounce) packages cream cheese, room temp
    1 cup mayonnaise
    1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
    1/2 cup Parmesan cheese
    1 (4 ounce) can chopped green chilies
    1 (4 ounce) can sliced jalapenos – double if you like heat
    1 cup panko bread crumbs
    1/2 cup Parmesan cheese
    1/2 stick butter, melted

    Preheat oven to 375.

    In a food processor, add the first 6 ingredients and process until smooth.
    You don’t need to drain either can of peppers.

    Spread the dip into a greased 2-quart casserole.

    In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.

    Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes.

    You want the top to get browned and the dip to be heated through and bubble gently on the edges.

    You can add some other ingredients to change up the flavor. I have been known to add some crumbled bacon .

  • #461587

    Cheese dip

    What you need: ~ slow cooker
    ~ 1lbs. of sausage
    ~ 1 block velvetta cheese
    ~ Some milk
    ~ 1 container of salsa of your likings

    •• First, cook the sausage, drain and put it in the slow cooker••
    •• Then, cut the block of cheese into small cubes, put cheese into the slow cooker••
    •• add some milk, this will thin cheese down a lot, so don’t put to much milk, also the salsa will thin the dip too. A few times I had the milk, cheese, and salsa separate••
    •• turn on low once it’s all melted add the salsa••
    •• the only down side to this amazingly yummy dip, it needs to be kept on heat, or it will harden••
    ~•~ You can use any kind of chip, I prefer tortillas chips lightly salted~•~

  • #461629

    Simply The Best Crab Dip
    1 lb (cooked) back fin or lump crab. Picked!
    1 cup mayonnaise
    1 lb softened cream cheese
    Juice of half a lemon
    1 tsp garlic powder
    Combine all ingredients, and beat at medium speed till smooth
    Place in pie pan and top with one cup cheddar cheese.

    Bake at 350 for 20 to 25 minutes.

    Serve with ‘Bugels’
    Enjoy,
    Bdaqueen

  • #461715

    Honestly I’m all about the simple bean dip! A can of refried beans + a bottle of salsa… I don’t like melted cheese, but if you do you could add some shredded fiesta blend cheese or Velveeta & make it a cheesy bean dip…

    Just set it on low until it’s nice & creamy!

  • #462012

    Easy and delicious
    1 small container of pica de gallo ( also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh serranos, salt, and key lime juice.) mix with green goddess dressing . Simple easy and taste great.

  • #462076

    We make this dip for nachos.
    2 lbs Hamburg
    Small jar salsa ( your choice)
    Small jar spaghetti sauce (about half a jar)
    Lots of shredded cheese. We use pizza cheese .
    Sour cream
    Fry the Hamburg. Drain well.
    In microwaveable bowl combine some Hamburg
    Then cheese, sauces, when done with this mix well adding more cheese if you like.

    Mix well beat in microwave till hot.
    You can also add olives and other items.
    Top with sour cream and enjoy

  • #462084

    I like quick and easy, so I just heat up a can of no bean chili in a saucepan and add 4 oz of light cream cheese and some hot sauce and stir until the cheese is melted. This is particularly good with Fritos.

  • #462097

    My fav party dip recipe is to add a container of sour cream to a pkg of Knorr dry veggie soup mix. I use a large container of sour cream. Refrigerate for an hour before dipping, as this allows the flavors to meld!!

  • #462177

    I was going through my Mom’s recipes and found this dip recipe she used to make for me to get me to eat fruit, lol apples mainly. Its Apple Dip.

    8oz. pack of cream cheese
    1/2 cup of brown sugar
    1tsp. Vanilla extract
    You just mix it all together until its smooth and the sugar is dissolved.
    She hasnt made it for me since high school and I graduated in 1993, she passed in 2010.

    I just found it and I am sooo making it. You can always use low fat cream cheese or flavored cream cheese to mix it up a bit. I think I’m gonna try it with the honey nut cream cheese.

  • #462197

    This one I use for special dinners as an appetizer. It’s a Martha Stewart recipe called: (so good)

    Artichoke with Fontina Cheese Dip

    INGREDIENTS
    2 tablespoons extra-virgin olive oil
    1/2 medium yellow onion, diced small
    3 garlic cloves, finely chopped
    3 cans (14 oz each) whole artichoke hearts, drained & coarsely chopped
    1/3 cup dry white wine
    4 ounces Neufchatel cream cheese, room temperature
    2 1/4 cups cubed fontina cheese (about 3/4 pound)
    1/4 cup chopped fresh parsley
    8 pitas, each cut into 6 wedges

    DIRECTIONS
    Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes.

    Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
    Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley.

    Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.
    Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes.

    Serve warm dip with pita chips.

  • #462208

    Cheesy Taco Dip

    1 lb. Ground beef
    1 lb. Ground pork sausage (can use all Ground beef, if preferred…

    the sausage just provides a little extra spice)
    8 oz. Velveeta block cheese (cut into small cubes)
    1 jar Salsa (mild, med, or hot, to taste) (just keep adding until dip is the consistency, runny or thick, you prefer)
    1 onion (chopped the way u like it)
    1 bell pepper (chopped the way u like it)
    Sour cream
    Tortilla chips, Doritos, toasted Pita bread… or whatever kind of chips or bread you prefer.

    (Non-stick pans are preferred) Place ground beef and ground sausage in large skillet … brown and drain off grease. Place chopped onion and bell pepper in medium pan with a little butter, margarine or olive oil (whichever u prefer), cover and saute as desired.

    Place the drained meat along with the sauted onions and peppers back in the large skillet and add cheese cubes. Cook over medium to low heat till cheese melts completely. While simmering on low…

    add Salsa to the desired consistency… at least half of the jar. Let simmer for 10 minutes or so.

    Serve with a scoop of sour cream on top and whatever kind of chips or bread you prefer. (You can also mix a little sour cream into the dip… if you like sour cream as much as I do)

    NOTE: This also works great as a meat substitute in Tacos or Taco salads.

  • #462445

    My favorite party dip recipe doesn’t have a name, however here is the recipe:

    Melt 8 oz jar of Queso, with 8 oz cream cheese, and 8 oz of your favorite blend of salsa.

    I put mine in the microwave 30-40 seconds at a time, stir, and heat another 30 seconds until it reaches temperature desired

    Be careful. It gets hot quickly.

    Then, sit back & enjoy with your favorite chips!!!!

  • #462459

    spinach -artichoke dip

    1- 10-ounce box frozen cut or chopped spinach, thawed

    1- 12-ounce jar artichoke hearts, drained and roughly chopped

    1/2 cup whipped cream cheese

    3/4 cup sour cream

    1 cup grated Cheddar

    1/2 teaspoon kosher salt

    1/4 teaspoon black pepper

    pita chips, tortilla chips, or sliced French bread

    1 lemon, cut into wedges (optional)

  • #462463

    My go to holiday dip ( I love to offer a lighter treat)
    One carton vanilla Greek yogurt and 1 tablespoon of honey. Stir until well combined. Chill well.

    Serve with sliced fruit. In the summer I serve with watermelon and pineapple. In the fall I love to add cinnamon and serve with apples and pears.

  • #462696

    This looks delicious!! Can’t wait to try it.

  • #462712

    wwe must be close to 25!! waiting!:cloud9:

  • #462751

    Buffalo Chicken Dip!
    Ingredients
    1 cup Real or Light Mayonnaise
    1 tsp. lemon juice
    1/3 cup cayenne pepper sauce
    1/4 cup crumbled blue cheese
    2 Tbsp. finely chopped green onions (optional)
    1 cup shredded cheddar cheese (about 4 oz.)
    2 cups diced or shredded cooked chicken

    Directions:
    Total Time: 35 min
    1. Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese.

    Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
    2. Preheat oven to 375°.
    3. Bake uncovered 20 minutes or until bubbling.

    Serve, if desired, with celery and/or your favorite dippers.

    Thanks for this chance to win!

  • #462766

    Layered Taco Dip

    2 cans refried beans
    1 16 oz container sour cream
    1 envelope taco seasoning
    1 tomato, diced
    1 8 oz can sliced ripe olives
    5 or 6 green onions, sliced
    1 8 oz package shredded Mexican style cheese

    Spread refried beans in bottom of a 9×13 inch pan.
    Mix sour cream with taco seasoning and spread on top of beans. Sprinkle drained olives over sour cream mixture. Top with tomatoes and cheese.

    Serve with tortilla chips.

  • #462801

    Taco Dip………..
    Here’s the recipe:

    Some Ground Beef
    Poblano Pepper
    Taco Seasoning
    Cream Cheese
    Shredded Cheese (Or any other tasty cheese)
    Some milk
    Large Flour Tortilla
    Tortilla Chips
    Canola Oil Spray

    The Dip:
    Cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.

    In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-think consistency.

    Add beef and pepper. Stir until well combined. You may need to add more milk at this point.

    The Bowl:
    Preheat oven to 190°C / 375°F. Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top.

    Cook in oven until brown.

    Fill tortilla bowl with dip and enjoy.

  • #462933

    Cannoli Dip
    We just made this a week ago it is so delicious and easy to make!

    2c~ Ricotta cheese
    1~8oz package of cream cheese
    1 1/2c~powdered sugar
    1tsp~vanilla extract
    1c~ mini semi sweet choc chips

    Beat ricotta and cream cheese in a bowl until smooth, stir in powdered sugar and vanilla until p. sugar is incorporated well then fold in choc chips. Finally cover with plastic wrap refrigerate till chilled at least 10 minutes.

    Serve with pizzelle wafers or waffle cones or bowls broken up into scoop shapes. We just used waffle cones. Between my 2 teenaged boys, my hubby and myself this did not even last the full night!!

    It is so yummy and fast to make. Plus if you can get the ricotta and cream cheese on sale its even better ��

  • #462936

    There are more than 25 entries so why not award the prize? this sounds reallyGood! Trying it for sure!

    “…And sunlight clasps the earth,
    And the moonbeams kiss the sea;
    What are all these kissings worth
    If thou kiss not me?”
    Percy Bysshe Shelley

  • #463011

    Hi!! I’m just wondering when you are announcing the winner, or if you did already and I’m not looking in the correct place? I think if I counted correctly 27 recipes.

  • #463012

    FreebieQueen
    Moderator

    @renecherienewma 1015376 wrote:

    There are more than 25 entries so why not award the prize? this sounds reallyGood! Trying it for sure!

    “…And sunlight clasps the earth,
    And the moonbeams kiss the sea;
    What are all these kissings worth
    If thou kiss not me?”
    Percy Bysshe Shelley

    @mrskorba 1025422 wrote:

    Hi!! I’m just wondering when you are announcing the winner, or if you did already and I’m not looking in the correct place? I think if I counted correctly 27 recipes. =)

    There are currently only 24 recipes, the rest are simply responses.

  • #463018

    Slow-Cooked Hot Crab Dip
    1 (8oz) pkg cream cheese softened
    1/2 cup mayonnaise
    1/4 cup sour cream
    1 teasp. garlic salt
    2 teasp. Worcestershire sauce
    1 Tbls.

    dry sherry or apple juice
    1/4 cup sliced green onions
    2 (6oz) cans crabmeat, drained

    Combine first 5 ingredients in a bowl, mix well.
    Add the rest of the ingredients, mixing lightly with a fork.
    Place in a 1.5 quart slow cooker.
    Cover, cook on low setting 1 2/2 to 2 hours. Stir.
    Serve with assorted crackers or cut up fresh vegetables.
    I like to serve this with tortilla chips (scoops). Tastes like crab rangoon.

  • #463019

    ngredients
    1 15 oz can refried beans
    1 4 oz can diced green chilis
    1 lb crumbled and cooked ground beef, seasoned well with salt and pepper
    1 cup sour cream
    1 cup salsa or Rotel, drained
    1 8 oz bag shredded Mexican cheese
    1 2 oz can sliced black olives
    2 green onions, sliced
    Instructions

    Grease the bottom of the slow cooker, and spread refried beans into a layer.
    Next add layer of diced green chilis.
    Top with cooked ground beef.
    Layer sour cream over top of ground beef. It won’t be a nice smooth layer, and that’s okay.
    Next up is the salsa or Rotel. Don’t forget to drain this well, or your dip may be a little runny.
    Sprinkle the cheese over the top, and add the olives.
    Cover and cook on low for about two hours.

    Read more at Crock Pot Thursday: Seven Layer Dip – Funny Is Family

  • #463027

    caviar spread
    ingredients:
    mash two avocados with salt andpepper
    ¼ cup minced onion
    5 chopped hard-boiled Eggs mixedwith 3 tablespoons of Mayonnaise and salt and pepper
    red caviar
    black caviar
    crackers
    directions
    layer ingredients in a glass pieplate in this order: avocado, onion, andeggs.

    for top layer, spread red caviarover one-half of eggs and black caviar over the other half. serve with crackers.

    “To love is nothing. To be loved is something.

    But to love and be loved, that’s everything.”— T. Tolis

  • #463047

    Haha!!! Now there is 27 recipes. Can we do the drawing now?

    I’m so excited to see how this works. The first and only challenge I’ve seen open and participated in. I’m sooooo excited!

    How does it alert the 2 winners?

  • #463048

    We had 24 she counted, then 3 more were added and we should be ready!!! I just posted about it, waiting for approval for the post. I’m so excited to see how this is going to work! The first and only challenge I’ve seen open and been in since I’ve been here.

    Are you excited too?

  • #463049

    FreebieQueen
    Moderator

    The winner was notified via email last week, she has 1 more day to respond, if she doesn’t a new winner will be drawn.

  • #463050

    I thought there were 2 winners in this challenge?

  • #463058

    FreebieQueen
    Moderator

    @mrskorba 1030342 wrote:

    I thought there were 2 winners in this challenge?

    Sorry, I should have been more specific, there are 2 winners, 1 had her address listed in her profile and her prize was already shipped, once Amazon confirms delivery it will be posted. The other did not have the address filled out and did not respond to the email we sent, we will be drawing an alternate name today & notifying the new winner. To avoid missing an email, we recommend ensuring your address is listed in your profile (it’s private & only accessed by the admin to send out prizes if/when you win).

  • #463090

    I just wanted to say Thank y’all:loveshower: so much!!!! :cloud9: two cents” alt=”two cents” />” alt=”Thank You” />

  • #445628

    I find that my family loves to have queso. We make it like this:

    Take 1 block of velveta and cut it into cubes. Place into microwave safe bowl. Open and DRAIN Rotel diced tomatoes and green chiles.

    This is where it gets personalized. For my kids, I reduce the rotel and increase the cheese. For adults, depending on how hot they like it, I will add more rotel.

    Microwave in 30 second intervals stirring as you go so that when it is nice and melty you have your dip ready for tostitos scoops.

    It can also be made in the dip warmer! If I were to win, I would definitely use the dip warmer rather than the microwave.

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