Holiday Party Dips-Hot and Cold

Dill Pickle Dip

This dip is so tasty, you might want to double the recipe. Our homemade version of the popular dill pickle dip takes only minutes to prepare and it’s bursting with flavor. Perfect for any party, backyard get-together and game time. Serve with raw vegetables, potato chips and crackers.

 

8 oz (250 g) brick-style cream cheese, softened

1/4 cup (60 mL) plain Greek yogurt or sour cream (not fat-free)

1/4 cup (60 mL) mayonnaise

1/2 cup (125 mL) finely chopped dill pickles

1/4 cup (60 mL) chopped fresh dill

1/4 (60 mL) chopped green onion

2 tbsp (30 mL) dill pickle juice

1/2 tsp (2 mL) each pepper and garlic powder

Chopped dill pickles for garnish

 

In a medium bowl, combine cream cheese, yogurt and mayonnaise and mix until smooth. Stir in dill pickles, dill, green onion, pickle juice, pepper and garlic powder until combined. Garnish with extra dill pickle if desired.

 

Cover and refrigerate at least 1 hour before serving.

Yield: 2 cups (500 mL).

 

Make ahead: If you want to make this a day ahead, omit the pickle juice, as the chopped pickles will continue to release their juice. Check the consistency of the dip before serving; if you prefer it to be a little thinner, then add more pickle juice, a little at a time.

Seven-Layer Dip

This classic is jazzed up for a new twist but will still feed a crowd!

 

1 can (14 oz/398 mL) refried beans

7.5 oz (227 g) roasted red pepper dip or hummus

8 oz (250 g) brick-style cream cheese, softened

1-3/4 cups (425 mL) plain Greek yogurt

1 tsp (5 mL) garlic powder

1 tsp (5 mL) smoked paprika

2 avocados, diced

2 tbsp (30 mL) lime juice

1/4 tsp (1 mL) salt

1-1/2 cups (375 mL) medium chunky salsa

3 cups (750 mL) shredded romaine or iceberg lettuce

3 cups (750 mL) shredded sharp (old) Cheddar cheese

1/2 cup (125 mL) chopped roasted red pepper or black olives

2 jalapeño peppers or 1 large jalapeño, seeded and thinly sliced

 

Lightly spray a 13- by 9-inch (33 by 23 cm) casserole dish with nonstick cooking spray.

 

In a bowl, stir together refried beans and dip. Spread onto bottom of prepared dish.

 

In another bowl, using an electric hand mixer, beat cream cheese, yogurt, garlic powder and smoked paprika until smooth. Spread over top of hummus layer.

 

Toss avocado with lime juice and salt. Sprinkle over top of cream cheese layer. Spoon salsa all over. Sprinkle with lettuce, then cheese over top. Sprinkle with roasted red pepper and jalapeño peppers all over. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

 

Serve with thick tortilla chips or potato chips, or with a spoon and enjoy on baked potatoes or a bun. We are not kidding — you will love it!

 

Serves 12.

Tips: Need one for today and another for tomorrow? No problem, divide the ingredients among two 9- or 10-inch (23 or 25 cm) deep–dish pie plates!

 

You can change up the layers by reversing the orders a little too. Try putting the cream cheese layer on the bottom and then the refried bean layer, a whole new taste sensation in your mouth!

Hot Veal Dip

Sometimes a warm dip is the perfect thing to serve up at a gathering whether it’s for the big game or a potluck with family. This dip will keep them coming back for more!

 

1 tbsp (15 mL) oil

1 onion, finely chopped

2 jalapeno peppers, seeded and minced

1 tbsp (15 mL) chopped fresh thyme

8 oz (250 g) ground veal

1 tsp (5 mL) cornstarch

1/3 cup (75 mL) sodium reduced beef broth

1 pkg (8 oz/250 g) cream cheese, cubed

3/4 cup (175 mL) shredded old Cheddar cheese

1/2 cup (125 mL) plain Greek yogurt or sour cream

3 tbsp (45 mL) chopped fresh parsley or cilantro

1 bag (220 g) tortilla chips

 

In saucepan, heat oil over medium heat and cook onion, peppers and thyme for about 5 minutes or until softened. Add veal and cook, stirring and breaking up with spoon for about 8 minutes or until no longer pink.

 

Whisk cornstarch into beef broth and stir into veal mixture. Cook, stirring for 1 minute. Add cream and Cheddar cheeses and stir until melted. Stir in yogurt and parsley and heat through.

 

Serve with tortilla chips.

 

Yield: 3 cups (750 mL).

 

Tip: If you have a small slow cooker, be sure to keep the dip warm the whole night.

 

You can also make the dip ahead and warm it back up over low heat if you need to double up for a really big crowd.

 

 

Potato-Chip Bacon Cheddar Bowls

This fun idea gives everyone their own bowl to enjoy! Whether you cut it with a fork and knife or pull it apart to eat it, the taste is what will keep you coming back for more.

 

1 package (8 oz/250 g) brick-style cream cheese, softened

1-1/2 cups (375 mL) shredded sharp (old) Cheddar, divided

1/2 cup (125 mL) heavy or whipping (35%) cream

1/2 cup (125 mL) chopped cooked bacon

2 green onions, chopped and divided

2 cups (500 mL) potato chips

6 soft Kaiser buns

 

In a large bowl, beat together cream cheese, 1 cup (250 mL) of the cheese, cream, bacon and 1 of the green onions until combined; set aside. Crush the potato chips and stir into mixture.

 

Cut a large deep hole into the Kaiser buns, reserving the bread you cut out. Spoon the cream cheese mixture into each bun. Sprinkle tops with remaining cheese. Place filled buns on baking sheet and bake in 350ºF (180ºC) oven for about 20 minutes or until buns are toasted and cheese is warmed through. Sprinkle with remaining green onion and serve with bun cut-outs and more chips, if desired.

 

Serves 4.

Tip: Want to use smaller buns for more guests? Use 12 dinner rolls instead of the Kaiser buns and reduce baking time to about 15 minutes.