Free Hamilton Beach Party Dipper Warmer

1 head garlic

1/2 cup extra-virgin olive oil

2 cups shelled edamame

1 cup fresh parsley leaves

1 teaspoon lemon zest

2 tablespoons lemon juice

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

It’s not a hot dip but it’s amazing.

Hot Chocolate Cheesecake Dip
Ingredients

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.

Ingredients:

1/2 cup mayonnaise

16 ounces sauerkraut, rinsed and squeezed dry

8 ounces shredded corned beef

Directions:

1. Preheat oven to 350 degrees.

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.

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.

( 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.

When is the drawing btw? Thanks!

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

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

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!

Six layer Dip

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:

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.

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

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.

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

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.

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.

This is my favorite so far!

Ingredients

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.

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

Cheese dip

•• 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~•~

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.

Serve with ‘Bugels’
Enjoy,
Bdaqueen

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…

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.

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.

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.

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!!

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.

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

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.

Cheesy Taco Dip

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

(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…

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.

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

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

spinach -artichoke dip

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

1/2 cup whipped cream cheese

1 cup grated Cheddar

1/2 teaspoon kosher salt

pita chips, tortilla chips, or sliced French bread

1 lemon, cut into wedges (optional)

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.

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

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.

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

Thanks for this chance to win!

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.

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

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.

Cook in oven until brown.

Fill tortilla bowl with dip and enjoy.

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.

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

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

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.

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.

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.

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

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

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.

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

How does it alert the 2 winners?

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.

I thought there were 2 winners in this challenge?

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.

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.