Christmas Treats Day 17: Velveeta Cheese Dip

This cheese dip is fantastic from the standpoint of making it and eating it. It can easily be made in a Crock Pot before a party as an appetizer or for snacking throughout the day.

1 pound Velveeta cheese, cut into cubes
1 pound ground beef
1 packet taco seasoning
1 medium to large jar salsa, medium spice*

Scramble and drain ground beef; add taco seasoning. Stir in cheese and salsa until Velveeta has melted. Add to Crock Pot to keep warm. Serve with tortilla chips.

*This tends to vary with what is on hand. You can use as much salsa as you'd like to get the consistency you prefer. Adjust the spice to your personal preference and keep in mind that others will be eating it also and may have a different palate.

Christmas Treats Day 6: Hot Chipped Beef Dip

I've only had this dip once that I can remember and it tasted yummy at any temperature.  It's good on tortilla chips, crusty bread, crackers, and veggies.

1 block (8 oz) cream cheese

½ cup sour cream

Some pepper

1 tsp garlic powder

6 ounces chipped beef, drained and crumbled

1 cup chopped pecans

Preheat oven to 350. Mix all ingredients except pecans in baking dish.  Stir-fry the pecans in butter. Sprinkle over the top. Bake for 10-15 minutes.

Bacon Tomato Dip

16 oz sour cream

16 oz real mayo

2 roma tomatoes, diced (optionally seeded too)

1 jar Hormel real bacon bits

1 8 oz bag shredded cheddar cheese

Mix together sour cream and mayo until well blended.  Add in remaining ingredients and stir well.  Place in refrigerator to let flavors meld together.  Serve with celery, crackers, or tortilla chips.

Pumpkin Dip

I must confess that I'm not a huge fan of pumpkin, yet this is the second pumpkin recipe on my blog.  For people who aren't convinced or may not like pumpkin pie, these may be great recipes to give a whirl.

1  15 ounce can pumpkin puree

8  ounce whipped or block cream cheese, softened

1 1/2 cup powdered sugar

 Pumpkin pie spice or cinnamon, nutmeg, and allspice, to taste

Mix cream cheese, sugar and spices. Blend in pumpkin until smooth.

Serve with Vanilla Wafers or ginger snaps.

Pina Colada or Hawaiian Fruit Dip

3/4 cup milk
1/2 cup sour cream
1 3.4 oz package vanilla instant pudding
1 8 oz can crushed pineapple in juice
1/3 cup sweetened flaked coconut, toasted
1 lime


Combine milk, sour cream, and pudding mix, whisking until smooth. Stir in pineapple with juice and coconut. Zest lime to measure 1 teaspoon zest; juice for 1 teaspoon of juice. Stir zest and juice into dip. Cover and refrigerate at least 30 minutes before serving. Serve with your favorite fruits or cinnamon tortilla chips

Spider Dip (Layer Nacho Dip)

Refried beans

Cooked ground beef

Guacamole

8 oz. sour cream

1 package taco seasoning

Shredded cheese

Tomatoes, diced

Green onions, chopped

Black olives, sliced

Heat refried beans and layer on large platter or pizza pan.  Layer meat on top of beans, followed by guacamole.  Mix together sour cream and taco seasoning; layer on top of guacamole.  Layer with cheese; top with tomatoes, green onions, and olives.  Serve with tortilla chips.

If you don't like some of the ingredients, you can leave them out.  You may also add other ingredients you like on nachos such as jalapenos or lettuce.

Mexican/Spanish Dip

1 pound ground beef
1 cup Spanish rice
1 cup ranch style beans
1 cup medium enchilada sauce

Brown beef and drain grease off. Add rice, beans, and sauce; let simmer for a few minutes. Top with cheese. May be placed in a Crockpot to keep warm.