Three Delicious Dip Recipes

For your holiday table or to keep around for your next special occasion, these dip recipes are sure to please any snack lover! What makes these recipes even better is their versatility – eat with pretzels, crackers, bread – and the potential to alter ingredients to taste without ruining the dish. Enjoy!

Spinach and Artichoke Dip

What You’ll Need:

10 ounces frozen chopped spinach, thawed and drained
1/2 cup red bell pepper, diced
2 tablespoons garlic, minced
6 1/2 ounces artichoke hearts, drained and mashed
1/2 cup sour cream
3/4 cup grated Parmesan cheese
1/4 cup heavy cream
salt and pepper to taste

Directions:

Preheat oven to 350°F.
In a 1-quart baking dish, combine spinach, pepper, garlic, artichokes, sour cream and cheese. Thin mixture with cream (use all for a thinner dip, or less for a thicker consistency).
Season with salt and pepper if desired, and bake for 20 minutes or until bubbly. Serve hot.

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Cranberry and Cream Cheese Dip

What You’ll Need:

12 ounces fresh cranberries
1 cup granulated sugar
1 cup apricot jam or orange marmalade
1 cup chopped pecans
1 (8 ounce) package
cream cheese, softened

Directions:

Preheat an oven to 350°F.
In a 2-quart baking dish with a cover, combine cranberries with sugar, stirring well to coat all the berries.
Bake (covered) for about 30 minutes or until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam (or orange marmalade) and pecans. Refrigerate overnight (or for at least 4-6 hours) to blend the flavors.
To serve, pour dip over the soft block of cream cheese on a serving dish.

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Dill Dip

What You’ll Need:

1 3/4 cups mayonnaise
2 cups sour cream
3 tablespoons onion, chopped
1 teaspoon seasoning salt
3 teaspoons dried dill weed
1 tablespoon granulated sugar

Directions:

In a medium bowl, mix mayonnaise, sour cream, chopped onion, seasoning salt, dill weed and sugar until fully incorporated.
Refrigerate for at least 8 hours, then serve!