Artichoke Dip

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 c. fresh grated parmesan cheese
1 c. mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread (I prefer it with bread!).

From: Heather White

Lit'l Smokie Wellingtons

1 package Lit’l Smokies Cocktail Links
1 tblsp. Butter, salted
1 tblsp. Shallots, minced
2 c. Mushrooms, minced
Salt to taste
1 tblsp. Parmesan cheese
1 box Puff Pastry sheets
1 jar Bleu Cheese Dressing

Remove the Lit’l Smokies Cocktail Links from the package. Remove the puff pastry sheets from the freezer, open package and allow sheets to partially thaw. In a sauté pan melt the butter then add the minced shallots and cook on medium heat for about 2 minutes. Add the minced fresh mushrooms and sauté until the majority of the mushroom juice has evaporated and the mushrooms are starting to brown (approx. 5-6 minutes). Let cool. Slice the puff pastry sheets into 1 ½ x 1 ½” squares. Place a sausage atop the pastry square. Place a little dollop of the mushrooms on top of the sausage and roll the dough to seal the sausage tightly. Place on a cookie sheet with the seam pointing downwards. Bake at 375 degrees for 12 minutes or until the pastry has puffed and is golden brown. Serve immediately with a bowl of your favorite bleu cheese dressing.

From: Good Things Utah

Fruit Dip

8 oz. package cream cheese
16 oz. tub of Cool Whip, thawed
1 jar Marshmallow Creme
1/4 c. fresh orange juice (not concentrate)

Mix together and refrigerate until use. Serve with fresh fruit. (Apples, pears, bananas, cantaloupe or honeydew melon.)

From: Marti on Good Things Utah

Hot Ham & Cheese Dip

8 oz. package cream cheese
1 1/2 c. mild cheddar cheese, shredded
2/3 c. chopped ham (6-8 slices)

Mix together and put in 8x8 glass pan. Bake at 350 degrees for 20 minutes. Make sure it's nice and golden brown or it will be cold in the middle. Serve hot with crackers.

From: Marti on Good Things Utah

Toffee Apple Dip

8 oz. softened cream cheese
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
3-4 toffee bars, crushed

Mix all together. Add toffee bars right before serving, or not. It's good without them too. Serve with apple slices or it's good with bananas too. (For big group, double or triple this recipe.)

From: Sarah Blackburn

Spinach Dip

1/3 of 10 oz. package frozen chopped spinach
8 oz. package cream cheese
2 c. mayonnaise
1/3 c. whipping cream
2 tblsp. dry minced onion
1 tsp. Accent
1/2 tsp. salt
2 tblsp. chives

Mix in blender and serve with various crackers or warmed french bread broken in pieces. Yes, it's pretty runny, but yummy!

From: Denae Schow

Artichoke and Spinach Dip

8 oz. package cream cheese, room temp.
1/4 c. mayonnaise (not Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, finely minced
1/2 tsp. dry basil (or 1 tblsp. fresh)
1 4 tsp. garlic salt
1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1/2 c. frozen chopped spinach, steamed and drained well
Salt and Pepper to taste
1/2 c. Mozzarella cheese, grated
Crackers or chips

Heat oven to 350 degrees. IN a mixing bowl, cream the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach. Mix until blended. Salt and Pepper to taste. (Dip can be made to this point and stored in airtight container in the refrigerator until ready to bake.)

When ready to bake, pour dip into a pan that has been coated with nonstick cooking spray. Top with mozzarella cheese. Bake 25 minutes or until top is browned. Serve with crackers or chips.

From: Sarah Blackburn

Touchdown Taco Dip

1 can refried beans
8 oz. package cream cheese, well softened
1 c. sour cream
1 package taco seasoning
1 clove garlic, pressed
1 c. cheddar cheese, shredded
1 tomato, seeded and diced
1/2 c. sliced olives
Tortilla chips

Preheat oven to 350 degrees. Spread refried beans on the bottom of an 11" round, shallow baking dish. In a medium bowl, combine cream cheese, sour cream, taco mix and garlic. Mix well. Spread over refried beans. Cover with cheese. Bake 15-20 minutes or until cheese is well melted. Sprinkle with tomatoes and olives. Serve hot with tortilla chips.

From: Dina Croll

Strawberry Fruit Dip

1 - 8 oz. cool whip (thawed)
4 - 6 oz. strawberry Yoplait yogurt

Mix together and refrigerate. Serve with strawberries or other fruit.

From: Lisa Farrington

7-Layer Dip

1 can refried beans (mixed with some salsa)
1 c. guacamole
Sour cream (mixed with taco seasoning)
1 1/2 c. shredded cheese
1 large tomato, cut into very small pieces
1 can sliced olives
2/3 c. chopped green onion

Layer and refrigerate. Serve with chips.

From: Paula Pack

Ham Roll-ups

1 package lunch meat ham
1 package softened cream cheese

Spread cream cheese on slice of ham. Roll and hold together with a toothpick. Refrigerate and serve chilled.

From: Mom

Crockpot Cheese Dip

2 - 8 oz. cream cheese, softened
4 c. colby jack cheese, shredded
1 c. half and half
2 tblsp. Dijon mustard
2 tblsp. chopped onion (reg. or green)
2 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot sauce of your choice
1 lb. kielbasa or spicy sausage

Place everything except meat in crockpot on low, stirring occasionally. Cook meat separately. After cheese has cooked for 1 hour, add meat. Serve with chips.

From: Good Things Utah

Bacon Skewers

1/2 c. packed brown sugar
1/4 tsp. cinnamon
24 strips bacon
24 wooden skewers

Adjust oven rack to center position. Preheat oven to 375 degrees. Stir together brown sugar and cinnamon in small bowl. Lay strips of bacon on flat surface and rub half of brown sugar mix on each piece. Then turn them over and press remaining sugar into bacon. Wrap each strip of bacon tightly around skewer and attach end to skewer. Transfer to broiler pan that allows grease to drain. Bake until crispy and brown. (20-25 minutes.) Let cool on wire rack. Serve warm or room temperature in napkin-lined basket.

From: Good Things Utah

Salsa Dip

2 c. sour cream
1 c. LaVictoria chunky chili salsa
1 small can chopped green chilies
½ tsp fresh garlic, minced
Salt and pepper (optional)

Mix and refrigerate for at least 2 hours.

From: Becky Hill

Bacon Curls

1 lb. bacon slices (uncooked and cut in halves)
1 can chunk pineapple, let drain 15 minutes to get really dry

Wrap bacon around chunk of pineapple. Place on foil lined cookie sheet. Bake at 350 degrees for 1 hour.

From: Mom

Shrimp Stuff

1 pkg. cream cheese, softened
1 jar cocktail sauce
2 small cans shrimp

Place cream cheese on plate. Top with shrimp and cocktail sauce. Serve with crackers.

From: Jana Wamsley

Hot Artichoke Dip

14 oz can non-marinated artichoke hearts, chopped
10 ½ oz can of cream of mushroom/roasted garlic condensed soup
1 c. cream cheese, broken into small pieces
¼ tsp. black pepper
½ c. shredded Parmesan cheese
½ c. shredded Mozzarella cheese
½ c. roasted red peppers, chopped
Dash of salt
Chips, crackers, or crusty bread for dipping

Spray inside of crock pot with Pam. Combine all ingredients, except chips in crock pot. Mix well. Cook on high for 1-1 ½ hours. Reduce to low and keep warm for serving. Stir just before serving. Serves 8-12. (Double it for large gathering.)

From: Becky Hill

Frito Lay Bean Dip

2 jars Frito Lay Bean Dip
8 oz. cream cheese
8 oz. sour cream
1 can chopped olives
Cheese, as much as you want
Green onions
Hot sauce, to taste

Mix well. Put in casserole dish. Bake at 350 degrees for 20 minutes. Serve with chips.

From: Stephanie Hawkes