Spinach Dip:

Makes enough for about 6-8 people as an appetizer
4 ounces low fat cream cheese (room temperature)
1/2 cup non fat greek yogurt (or sour cream)
1/4 cup white wine
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese, divided
1 tsp salt
2 tsp minced garlic (3 cloves)
1/2 tsp black pepper
5 cups chopped fresh spinach
1 cup chopped artichoke hearts (canned or frozen- if using frozen, make sure they are thawed and drained)

Preheat oven to 400 degrees.

Using a hand mixer, mix the cream cheese, greek yogurt, white wine, salt, pepper and garlic. Add in the cheese (leave about 1/4 cup of parmesan to top the dip), then the spinach and artichokes. Mix just until combined then spoon into baking dish/dishes.

Bake for 30-40 minutes, until the top cheese is browned. You can stir it all together to make sure it is all mixed and creamy, or you can serve it as it.

Cheddar/Bacon Cheesecake Dip:

Ingredients
Crust
1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

Filling
24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

Topping
1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preparation
Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn't jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don't want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.

Mx Chs Cake:

Mexican Cheesecake

3 (8 oz.) packages cream cheese
2 tsp. chicken instant bouillon
1 1/2 chili powder
1/2 to 1 tsp. hot pepper sauce
2 eggs
1/2 cup hot water
1 cup finely chopped cooked chicken
1 (4 oz. ) can chopped green chilies, well drained
salsa
shredded cheese
sliced green onion
sliced black olives
sour cream
Preheat oven to 325 degrees. Beat cream cheese, bouillon, chili powder, and hot pepper sauce till smooth. Add the eggs and hot water mixing well. Stir in the chicken and chilies. Pour mixture into a 9" spring form pan that has NOT been greased or floured. Bake 30 minutes until set, (depending on your oven, it may take 15 to 30 minutes extra) Cool 15 minutes. Run a knife around the side of pan; remove the side. Line a plate with curly lettuce and slide cheesecake onto it. Top with salsa, cheese, green onions, black olives, and a dollop of sour cream in the center. Serve warm with tortilla chips. Serves 10 to 12.

Crab Dip:

large green pepper diced
1 Tablespoon vegetable oil
2 14 ounce artichokes (I buy the marinated kind) drained and chopped fine
2 sticks of cream cheese softened or 2 cups mayonnaise
1/2 cup chopped green onions
1/2 cup chopped pimento
1 cup Parmesan cheese grated
1 1/2 Tablespoons lemon juice
4 teaspoons Worcestershire Sauce
3 jalapenos chopped fine
1 teaspoon celery salt
1 pound jumbo lump crabmeat (or what ever kind you want to use. I like to use jumbo lump, it is a special occasion)
1/3 cup sliced almonds (for garnish)
pita chips for dipping

The only cooking that needs to be done. Saute the green pepper until soft.

Beat the cream cheese until fluffy.

Add everything except the crab and almonds to the bowl.

Mix well.

Pick over the crab for shells. Gently fold into the mixture.

Spoon the mixture into a casserole dish. I used a quiche pan and a separate little one. Why you ask? Because one was coming with me and the other was saying home with my husband. He was not about to miss out on Val’s Crab Dip without a fight, so I made him his own.

Cover the top with the sliced almonds.

Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.




Read more: http://bakedbree.com/vals-crab-dip#ixzz1P5kB75yz

Homemade Onion Dip:

About 2 cups of dip

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds (3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.

Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Blk. Bean Hummus:

Ingredients:

1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
Chips or veggies, for dipping


Instructions:

Using a mini food processor, finely chop garlic. Add next six ingredients and pulse until hummus texture. Drizzle with oil and sprinkle with red pepper flakes.

Crack Dip( Buffalo Dip):

1 rotissere chicken
1 1/2 (8 oz.) blocks of cream cheese
3/4 cup Frank's RedHot Buffalo Wings sauce
1/2 cup bleu cheese dressing, 1 c. ranch dressing
1pkg. of mozzerela, or mont. jk cup shredded cheese
1/4 cup bleu cheese crumbles (optional)

Mix all of the ingridients, bake for 45- 1hr.

Cilantro/ Jalapeno Hummus:

Recipe from Annie Eats Blog.



1/3-1/2 cup fresh cilantro leaves
2 jalapeno peppers, ribbed and seeded
1 clove garlic, peeled
3 tbsp. freshly squeezed lemon juice
1/4 cup water
6 tbsp. tahini
2 tbsp. extra virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne pepper

Directions:
Combine the cilantro, jalapenos, and garlic in the bowl of a food processor. Pulse until the ingredients have been finely minced. In a small bowl, combine the lemon juice and water. In another bowl, whisk together the tahini and olive oil. Set aside.

Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne. Process until almost fully ground, about 15 seconds. Scrape down the bowl. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.

Scrape down the bowl and continue to process for one minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

Hummus:

2 cans garbanzo beans
2 cloves garlic
4 cloves roasted garlic
1.5 tsp salt
Juice from 1/2 of a lemon
1/3 cup olive oil


Rinse the beans then put them in a bowl of cold water. After 10 minutes or so, run your hands through them to remove the clear-shells from the beans. This step isn't necessary but it helps with the creamy consistency. Drain the beans before starting the hummus.
Combine all ingredients in a food processor; blend until creamy
Chill before serving

White Bean Dip:

Splash of EVOO
3 medium minced garlic cloves
15-1/2 oz canned cannellini beans, drained and rinsed
1-1/2 tablespoon fresh lemon juice
1-1/2 tablespoon water
1/8 teaspoon table salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1/2 teaspoon paprika

Saute garlic, stirring constantly, until garlic just begins to turn golden, about 1-2 minutes. Remove from heat and let cool slightly. In a food processor, combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1-2 tablespoons water until you get a creamy consistency. Season to taste.

Cheese/ Ale Dip:

8 oz cream cheese


2 tsp Dijon mustard


2 ½ cups shredded extra-sharp Cheddar cheese


2 TBSP heavy cream


¼ tsp Tabasco sauce


¼ tsp salt


¼ cup Redhook


2 TBSP chopped fresh parsley


½ cup hazelnuts, lightly toasted, skinned and coarsely chopped





Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until mixed.

Refrigerate for a few hr's before serving.