Hot Holiday Dip Recipes

Hot Holiday Dip Recipes
Designed by
All Rights Reserved

Hot party dips are great for a night of watching Christmas movies with the kids, or entertaining company. These are easy and can be taken to gatherings or potlucks too! I use light sour cream, mayonnaise and cream cheese in my recipes, so feel free to use either.
Artichoke Cheese Dip


1-8 oz. can plain artichoke hearts, drained and chopped

1-8 oz. pkg. shredded Italian blend cheese

1/8 tsp. onion powder

1/4 cup shredded sharp Cheddar cheese

1/4 cup grated Parmesan cheese

1/2 cup mayonnaise

Garlic powder to taste

Mix together all ingredients but the Parmesan together and place in a sprayed casserole dish. Sprinkle with the Parmesan and bake at 350 degrees F. for 30 minutes, until hot and bubby. Serve with crackers, tortillas or corn chips.

Dried Beef and Cheese Dip


1 (1 pound) loaf round bread (any type)

1 (8 ounce) package shredded Cheddar cheese

1 (8 ounce) package cream cheese, softened

1 1/2 cups sour cream

1 (4 ounce) jar dried beef, chopped

1/3 cup chopped green chilies

1/2 cup chopped green onions

1/2 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F. Cut the top off of the round bread loaf. Scoop out the bread from the inside of the loaf to hollow it out---leave 1/2 inch or so of the outside for the "bowl". Set aside the top of the loaf and the insides. In a medium bowl, mix together the Cheddar cheese, cream cheese, sour cream, dried beef, chile peppers, green onions and Worcestershire sauce. Spoon the dip into bread bowl and replace top of the loaf. Wrap the bread bowl with heavy duty foil and bake in the preheated oven for 90 minutes. Cut the bread scooped from the inside to bite-size pieces and serve with the dip, plus crackers or bagel pieces.

Garlic Artichoke Dip


1 round loaf dark bread, unsliced

5 green onions, chopped

6 garlic cloves, finely minced

2 tbsp.butter

8 ounces cream cheese, room temperature

2 cups sour cream

12 ounces shredded sharp cheddar

1 8 ounce can or jar non-marinated artichoke hearts

Preheat oven to 350 degrees F. Cut the top of the loaf of bread, and set aside. Scoop out the soft part of the bread and reserve. In a skillet, sauté the green onions and garlic in the butter until the they soften. Sauté at a lower heat and do not scorch.Add the cream cheese, softened onions and garlic, sour cream, and cheddar. Blend well. Drain the artichoke hearts and chop. Fold in to the cheese mixture. Fill the hollowed out bread with the mixture. Replace the bread top and wrap in a double thickness of heavy-duty aluminum foil. Bake for 1-1/2 hours. Remove foil and the top of the bread loaf and serve. Serve with cut up pieces of garlic toast, French bread, crackers or bagel chips. You can also toast the pieces of chopped bread from the loaf and serve with the dip.

Chili and Cheese Dip


2 cans refried beans

2 cans (16 ounce) chili or 4 cups homemade

2 packages (8 oz. each) cream cheese, softened

8 green onions, chopped

green chiles to taste (fresh or canned)

1 large jar of salsa--your favorite kind

8 ounces shredded Monterey Jack Cheese

8 ounces shredded Cheddar

Preheat oven to 350 degrees F. Mix the cream cheese and refried beans together and spread into a 9 x 13 lightly sprayed baking dish. Spread the chili over the bean mixture evenly. Pour the salsa evenly over the chili. Sprinkle the green onions and chiles over and top with the cheeses. Bake for 30 minutes or until cheese is bubbly. Notes: I make more chili than I need for a meal and use the extra for the dip. You can even freeze it and thaw the day you make the dip. I also use black refried beans for a nice change from the regular type. Serve with tortilla chips.

Throw a Southwestern Buffet this holiday season for friends and family! See the menu and recipes here


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada