Gina Ferwerda's Top 10 Party Dips

August 11, 2016

It's almost tailgating season, who's ready? I know I am! If you are hosting a tailgate this fall, check out my top 10 party dips. 

 

 

 

Gina’s Top Ten Big Game Party Dips

 

Hot Dips

  1. Cheddar Cheeseburger Deluxe Dip

  2. BBQ Chicken and Caramelized Onion Dip

  3. Black and Blue Buffalo Chicken and Cheese Dip

  4. Roasted Garlic and Gruyere Mediterranean Dip 

  5. Reuben Dip

  6. Caprese Pepperoni Pizza Dip

  7. Chicken and Cheese Enchilada Dip

Cold Dips 

     8.   Ten Layer Taco Dip

     9.   Salted Caramel Peanut Butter Toffee Dip

    10.  Sweet and Salty Samoa Dip

 

Thanks MLive for the great article on my party dips! 

 

 

 

 

Cheddar Cheeseburger Deluxe Dip 
Everything that you love on a cheeseburger is in this dip. 

 

1 pound extra lean ground beef

1 small onion, chopped 

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon worcestershire sauce 

1/4 cup mayonnaise

1/4 cup ketchup

2 tablespoons yellow mustard

1/4 cup dill relish (or finely chopped dill pickles)

8 ounces cream cheese, softened

2 cups shredded cheddar cheese

Optional - shredded lettuce and tomatoes for garnishing

 

In a large skillet, brown ground beef, onion, garlic, salt and sauce over medium high heat until meat is no longer pink. Remove from heat and add remaining ingredients. Mix together to thoroughly combine and pour mixture into a casserole dish. Bake at 350 degrees for 20-25 minutes. Garnish with lettuce and tomatoes, if desired. Serve with tortillas chips, crackers or put on slider buns. Instead of a sloppy joe, call it a cheeseburger joe. 

 

BBQ Chicken and Caramelized Onion Dip
This dip tastes like a BBQ Chicken Pizza.

 

2 tablespoons olive oil

2 tablespoons butter

2 large sweet onions, sliced 1/8” thick

1 tablespoon brown sugar

1 teaspoon salt

2 tablespoons red wine vinegar or marsala wine 

2 cups cooked chicken, shredded or cubed

1/2 cup cooked bacon, chopped 

8 ounces cream cheese, softened
1/2 teaspoon garlic powder 

1 cup bbq sauce

2 cups shredded cheese (colby jack or your favorite cheese)

Optional - chopped pineapple and chives 

 

In a large saucepan, add oil, butter, onions and brown sugar. Cook over medium low heat, stirring frequently, for 30 minutes or until they develop a nice golden color and reduce down. Add salt and continue stirring until they are deep golden brown, about 30-45 minutes then deglaze the pan with vinegar or wine. Cook for a few more minutes, let remove from heat. Add chicken, bacon, cream cheese, garlic powder, bbq sauce and shredded cheese to the caramelized onions and mix together well. Add mixture to a casserole dish and bake at 350 degrees for 25-30 minutes. Garnish with pineapple and chives, if desired. Serve with tortilla or pita chips. This dip will remind you of a great bbq chicken pizza! 

 

Black and Blue Buffalo Chicken and Cheese Dip
If you like blue cheese and buffalo wings, you'll love this dip. 

 

8 ounces cream cheese, softened
1/4 cup blue cheese crumbles
1/2 cup sour cream 

1 cup cooked chicken, shredded or cubed
1 teaspoon black pepper, freshly ground

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/2 teaspoon dill weed

1 cup buffalo wing sauce (or 1/2 cup hot sauce + 1/2 cup melted butter)

1 cup shredded cheese (cheddar or colby or mozzarella or monterey jack)

Optional - blue cheese crumbles and finely diced celery

 

Add all ingredients to a large bowl and thoroughly combine.(Feel free to add finely diced celery inside dip). Add mixture to a casserole dish

 

and bake at 350 degrees for 25-30 minutes. Garnish with blue cheese, if desired. Serve with chips, crackers, celery sticks or garlic toasts. 

 

Roasted Garlic and Gruyere Mediterranean Dip
The sweet onions, nutty cheeses and salty olives make this a very unique dip.

 

1 - whole head of garlic

1 teaspoon olive oil 

8 ounces cream cheese

1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup grated parmesan cheese 

1/2 teaspoon black pepper

14 ounce can artichoke hearts in brine, drained and chopped

1/2 cup chopped pepperoncini, drained

1 cup chopped salami 

1/4 cup chopped kalamata olives 

1 cup shredded Gruyere cheese

Optional - chopped olives and chives for garnishing 

 

Cut off top 1/4 of the garlic head to expose the cloves. Place on a piece of aluminum foil and drizzle with oil. Tightly close the foil and roast in oven on 350 degrees for 45-50 minutes. Squeeze out the garlic heads from the skin and set aside (discard skin). To a bowl, add the roasted garlic and remaining ingredients and thoroughly mix together. Add mixture to a casserole dish and bake at 350 degrees for 25-30 minutes. Garnish top with olives and chives, if desired. Serve with crostini, chips, breadsticks, flatbread or pita chips. 

 

Reuben Dip 
If you love a Reuben sandwich like I do, you'll love this dip!

 

 

8 ounces cream cheese, softened

1 cup thousand island dressing
1/4 cup dill relish

14.5 ounce can shredded sauerkraut, drained

1/2 teaspoon garlic powder

1 cup cooked corned beef or pastrami, chopped

1 cup shredded Swiss cheese

1 cup grated parmesan cheese

Optional - add 1 cup corned beef hash in dip and/or caraway seeds

 

Add all ingredients to a large bowl and mix together until thoroughly combined.

Three Options! 

  1. Add mixture to a casserole dish and bake at 350 degrees for 15-20 minutes and serve with rye crisps, crackers or chips. 

  2. Or add mixture to individual cocktail rye bread and bake for 8-10 minutes at 375 degrees. This is similar to the rye bread - parmesan crisp appetizers that were popular back in the 70’s and 80's. 

  3. Or heat Reuben mixture and pour into a pumpernickel bread bowl and serve. 

 

Caprese Pepperoni Pizza Dip
I love pizza and I love a caprese salad. Put those two together and it's delicious!

 

 

8 ounces cream cheese

2 teaspoons freshly minced garlic
1/4 teaspoon oregano
1/4 cup grated parmesan cheese 

2 cups shredded mozzarella cheese, divided 

1 cup mini pepperoni

1 cup pizza sauce

1 cup halved cherry tomatoes

3 tablespoons fresh basil, for garnishing 

Optional - balsamic glaze and fresh pesto 

 

In a bowl, mix together cream cheese, garlic, oregano, parmesan and half of the mozzarella cheese. In a casserole dish, add cream cheese mixture to the bottom followed by the pepperoni and pizza sauce. Then layer on the tomatoes and top with the remaining mozzarella cheese. Bake at 350 degrees for 25-30 minutes. Garnish with the fresh basil. Drizzle on some balsamic and pesto, if desired (or set it to the side for others to put on if they would like). Serve with garlic toast, breadsticks, crackers or crostini. 

 

Chicken and Cheese Enchilada Dip
This dip is very cheesy and delicious.

 

8 ounces cream cheese, softened
1/2 cup sour cream 

1 cup cooked chicken, shredded or cubed

1/2 teaspoon garlic powder
1 teaspoon cumin 

1 cup sweet corn, drained 

1 cup black beans, drained

8 ounce jar diced pimientos, drained 

1 cup taco sauce or enchilada sauce (mild or hot, up to you)

2 cups shredded Mexican style four cheese blend or Oaxaca cheese 

Optional - diced avocado, chopped tomatoes, chopped onions, sliced black olives, cilanto

 

Add all ingredients together in a large bowl, mix well. Add to a large casserole dish and bake at 350 degrees for 30 minutes or until cheese is melted. Garnish with avocado, tomatoes, onions, olives and cilantro, if desired. Serve with tortilla chips. My favorite chips are La Fiesta chips, made right here in Michigan! 

 

Ten Layer Taco Dip
Because seven layers just isn't enough!

 

16 ounce container sour cream
1.5 ounce packet taco seasoning 

16 ounce can fat free refried beans (fat free spreads easier)

1 cup guacamole or freshly diced avocados

15 ounce can spanish rice, drain excess liquid (I use Meijer brand)

1 cup salsa or pico de gallo 

.4 ounce can diced green chiles, drained 

1/2 cup diced bell pepper (green, red, yellow or orange)

4 ounce can sliced black olives, drained

1 cup shredded lettuce 

1 cup shredded cheddar cheese (or a Mexican blend cheese)

 

In a medium bowl, add the sour cream and taco seasoning and mix together. Set aside. To a large dish, layer the beans on the bottom. Then add the guacamole, then the rice and then the sour cream mixture. Next layer is the salsa, followed by the chiles, bell peppers and black olives. Add some shredded lettuce, then cheese. Refrigerate until ready to serve. Serve with tortilla chips. 

 

Salted Caramel Peanut Butter Toffee Dip
Chocolate and peanut butter, salty and sweet. Need I say more?

 

 

8 ounce cream cheese, softened 

1 cup peanut butter or cashew butter

1 cup confectioners sugar

1/4 cup caramel
2 teaspoons vanilla extract
1/4 cup chocolate cashew milk or regular milk

1/8 teaspoon salt

2 tablespoons finely crushed or chopped toffee pieces

Optional - candy pieces to garnish. I used Heath pieces - Milk Chocolate and Toffee 

 

Add all ingredients together in a large bowl and mix together to thoroughly combine. This can be done by hand, but I use an electric mixer on medium speed. Add to a bowl and cover, refrigerate until ready to serve. Add candy pieces on top to garnish, if desired. Serve with pretzels or shortbread cookies. I use Dark Chocolate Crunch Pretzels to serve this dish and it’s delicious. The combination of chocolate and peanut along with the sweet and salty factor makes this dish one for the record books! 

 

 

Sweet and Salty Samoa Dip

This rich and decadent chocolate-caramel-coconut dip is devine. 

 

8 ounces cream cheese, softened

1/2 cup hot fudge or chocolate syrup (fudge will make it a little thicker dip)

1/2 cup caramel
2 teaspoons vanilla extract
1/8 teaspoon salt

1 cup sweetened coconut flakes

1 cup finely crushed shortbread cookies

Optional - candy pieces to garnish. I used Almond Joy pieces - Milk Chocolate, Coconut and Almond 

 

In a bowl, add all the ingredients together and thoroughly combine. Add to a serving dish, cover and refrigerate until ready to serve. Garnish with candy pieces, if desired. Serve with shortbread cookies, pretzels or chocolate pretzels. 

 

Share on Facebook
Share on Twitter
Please reload

You Might Also Like:

Michigan-Michigan State Tailgating Food

November 13, 2019

Cocktails & Appetizers - Appy Tails

October 8, 2019

1/15
Please reload

About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

Read More

 

Search by Tags

© Nom News 2019    Contact gina@nomnews.com