Here are recipes for three great dips that people usually gobble down when I serve them at parties. The first is a hearty queso and sausage dip that is wonderful, even more so when the weather is cold. I also made a vegetarian version of this by omitting the sausage and doubling up on the tomatoes/chilies – yum! The second is a more traditional sour-cream based dip, with crispy bacon and cheddar cheese. The coolness of the sour cream makes it great to serve in the summer, but I love it year round. The last dip is a baked artichoke and Parmesan cheese concoction that is simply addictive, especially right when it comes out of the oven!
The great thing about these dips is that they are so simple to make – each contains a maximum of four ingredients. I usually make all three for my New Year’s Day Open House because I know at least one of them will appeal to all of my guests, meat lovers and vegetarians alike. And these dips are not just for parties – this time of year you can enjoy them while you’re watching your favorite football team on TV and want to make something easy and delicious!
Queso and Sausage Dip
- 1 lb. hot sausage (I like Neese’s or fresh from the butcher)
- 1 box (16 oz.) 2% Velveeta cheese product
- 1 can (10 oz.) Ro-tel green chiles and tomatoes, undrained
Brown the sausage in a large skillet. Drain well (I use a colander and then paper towels to absorb as much grease as possible.) Make sure you grind up the sausage into small pieces – I have a great serrated tool I like to use, but a food processor will work, too.
While the sausage is browning, slice the cheese into small cubes.
Return the drained sausage to the skillet. Add the cheese, and stir frequently over medium heat until the cheese melts.
Add the undrained chiles and tomatoes and stir well.
If I am serving this at a party, I transfer it to a small crock pot (lowest setting) to keep it warm. Serve with your favorite tortilla chips.
Bacon and Cheese Dip
- ½ cup crisp bacon (10-12 slices)
- 16 oz. light sour cream
- 1 cup sharp cheddar cheese, grated
- 1 packet Hidden Valley Ranch dip mix
Prepare the bacon (see my earlier post on an easy way to make bacon.)
Mix the sour cream and dip mix.
Stir in the sharp cheddar.
Add the bacon.
Chill for at least an hour before serving. This is great with Fritos Scoops!
Hot Artichoke and Parmesan Dip
- 1 can (13.75 oz.) of artichoke hearts
- 1 cup light mayonnaise (I use Duke’s Light)
- 1 cup Parmesan cheese, shredded
- Hot sauce to taste
Preheat oven to 425 degrees F.
Drain the artichokes and roughly chop.
Mix all of the ingredients together and place in a casserole dish sprayed with cooking spray.
Bake for 15-20 minutes, until the dip is bubbling and top is starting to turn brown.
I like to serve this with Triscuit crackers or Scoops.
Eat, drink and be merry!