Cherry Cheesecake Dip

Tuesday was officially our preschoolers last day of school. We've been busy packing up the rooms, anticipating our last day of work come Monday. But we definitely made a point to have one last potluck together before vacation.

It's something we like to do every so often throughout the school year. Everyone pitches in and brings a large variety of our favorite foods. I chose one of my favorite dips, buffalo chicken dip and this fun cheesecake dip.

While trying to think of a different dessert I could bring, my mom's cheesecake came to mind. But I thought it'd be fun to put a little spin on and just make a dip instead. Dips are just much more fun if you ask me.

I searched around the store for those little graham sticks but didn't have much luck. So we used regular ol' graham crackers and they worked just fine. I think some were just even scooping it onto their plates and eating as is. I came back to the classroom with an empty pan, that's always a good sign.

For summer, I like the thought of lighter treats such as this one. You can even switch up the filling, we were all discussing the different variations. Blueberry would be one I would love to try!

Which flavor cheesecake do you like best? Go ahead and tell me below!


Cherry Cheesecake Dip

Ingredients:
8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. tub Cool-Whip
21 oz. can cherry pie filling {or desired flavor}
Graham crackers, to serve with

Directions:
In a medium bowl, cream together cream cheese and powdered sugar. Add in cool-whip and mix until well combined.

Spoon filling into an 8x8-inch baking pan. Spread cherry filling over top of cream cheese mixture. Cover and refrigerate until ready to serve.

Serve with graham crackers

Mexican Black Bean Dip

So we've had quite an exciting week in our house, the little one graduated from preschool on Thursday evening. She's been looking forward to it all week long, practicing at school each day and telling me all about it.

It was also graduation day for my preschool kiddos at work. We had a very nice ceremony for their parents complete, with refreshments and all. It went very well and it's so fun to see how much these children have grown over the school year!

Summer vacation is almost here, June 1st is officially my last working day and I am so ready to enjoy the time off with my little ones!

Speaking of summer, this dip is perfect to enjoy during the warm months. There are just times when it gets too hot to eat a full meal and I love to munch on appetizers; I could definitely make a meal out of this.

It sort of reminds me of the traditional sour cream and refried bean taco dip, but just a little different. And it makes just enough for a few servings, which is plenty when you don't need it for a crowd. Of course, you can always double the recipe for potlucks. Top with any desired veggies, I opted for a nice cherry tomato and green onion mixture on mine. Avocado, green pepper or jalapenos would also be nice additions.

While you're lounging around the pool this summer and need a little snack, keep this dip in mind!


Mexican Black Bean Dip

Ingredients:
8 oz. cream cheese, softened
1/2 cup sour cream
1 cup black beans
1 tsp chili powder
1 tsp cumin
1/2 cup grated cheddar cheese
chopped tomato and green onion, for serving
Tortilla chips

Directions:
In a medium bowl mix together cream cheese and sour cream. Mix in black beans, using back of spoon, sort of mash them a bit. Sprinkle in seasonings and cheese and mix to combine.

Before serving top with desired toppings such as: tomato, green onion, avocado or peppers. Serve with tortilla chips.

Serves 4

Queso Dip

The Super Bowl is this weekend and while we'll have the game on in our house, I probably could care less about the outcome. I don't mind watching football but I am more of a baseball kind of gal. But having a nice spread of snacks, now that's a must!

I love a good dip, especially a cheesy dip like queso. It can be pretty darn addicting and I could make a meal out of it if I don't control my portion size.

What I like best about this recipe is the versatility.  You can add in a little meat for something more hearty. I can also throw it in the oven and let the dip come together while I attend to other tasks.  You could certainly adapt it to the slow cooker as well.

If you're in need of a quick last minute appetizer for Sunday, add this easy dip to your menu!


Queso Dip

Ingredients:
8 oz. cream cheese, softened
3 cups grated cheese (I used a combo of cheddar & Monterey jack)
10 oz. can diced tomatoes w/chiles
3/4 cup salsa

Directions:
In a one quart casserole dish combine all ingredients together. Cover with a lid or foil and bake at 350 degrees for 25 minutes or until creamy and heated through. I recommend stirring at least once or twice during cooking time.

Remove from oven. Serve immediately with tortilla chips.

Crab Meat Salad

I'm enjoying my very last day of winter break. Tomorrow the kids and I head back to school. To be honest, I haven't been too productive. It has been a nice, relaxing time with the family. And that really was the goal, I think I've earned that break.

In preparation of getting back into our routine and packing lunches again, I made some of my mom's crab meat salad Sunday afternoon. I am not much of a sandwich person and I love variety. This will be something easy for me to take to work and eat with some crackers and a piece of fruit on the side.

Mom makes this every so often as an appetizer for us to enjoy, we usually like spreading the mixture over crackers. I'm sure you could also serve on buns as a sandwich or over a bed of leafy greens.

With only a few ingredients it's really one of the easiest sides you will ever make.

Crab Meat Salad

Ingredients:
8 oz. pkg. imitation crab meat
2 celery ribs, diced
1 green onion, diced
1/2 cup mayonnaise
black pepper, to taste

Directions:
Shred crab meat or cut into small chunks and add to a medium sized bowl. Toss in celery and onion, mix well. Stir in mayo and mix to combine. Season with pepper. Store in fridge until ready to serve. Serve with crackers.

Layered Nacho Bake

Every party needs a good dip, it's just a must when planning the menu. Sometimes it's even fun to make a meal out of a dip, especially one that's layered with all kinds of goodness.

While I was planning my recipes for this series, I knew I wanted to include some appetizers. You just never know when you'll receive an impromptu invite to a gathering and I always like to bring a dish along. If I'm short on time, then it helps to have a few choices in the freezer to choose from.

Like this nacho bake for example. There are plenty of additional toppings you can add, especially taco seasoned ground beef but I kept it pretty simple this time around. Here's what we've got:

Step 1: a nice layer of refried beans. I made up a batch of my slow cooker refried beans just for this purpose. I didn't exactly measure, but there's at least one cup in the pan.

Step 2: next add about 1/2 cup of enchilada sauce. Again, I love to use this homemade version, it's very easy but certainly don't feel bad about using a store bought brand.

Step 3: sprinkle 1 cup of cheese on top.

Step 4: toss a few tablespoons of mild green chiles in there.

Step 5: place one layer of saran wrap around pie plate and then finish with a layer of foil. Label, date and write the instructions on foil before placing in the freezer.

When ready to use; thaw completely. Heat in the oven at 350 degrees for 15 minutes or until cheese is melted and bake is heated through. You can then serve with your favorite toppings such as: lettuce, tomato, bell peppers, avocado, olives, salsa and sour cream. Of course, don't forget the tortilla chips!

Healthy Fruit {or Veggie} Dip

Gosh it's been absolutely gorgeous outside this week! The temps are rising, we haven't had days on end with rain and the kids are able to run around outside enjoying it all. My favorite times of the year are both spring and summer, and a large part of it is because of the fresh produce available. We tend to eat lighter meals and they are centered around those ingredients grown in the garden.

I've always said my kids are big fruit eaters and have become much better veggie eaters in the past couple years. Our snacks are mostly whole foods like that and not so much of the cracker, goldfish, sort of thing. So this plate above is something they adore.

I remember when I first started my in-home daycare back in August of 2006, I mainly had before and after school kids. I knew all of their parents and their daughters were all friends with mine. Their favorite snack would be a tray like this. Except I would just throw a container of yogurt in there for the dip, particularly an orange flavored one. Fast forward to today, I try to stay away from those kinds. They tend to have artificial sweeteners and other junk in there that I don't particularly like.

But this I can feel good serving to my daycare kiddos and my own as well. I've added in my own sweetener, honey. Plus a little something extra. This particular time I went with a scoop of biscoff cookie spread. It really doesn't have any more calories or fat than peanut butter, in fact it has just a little bit less. But peanut butter or any sort of nut butter would be a great alternative. It's just a fun way to change up their fruit or even a veggie tray.

Yes, even veggies. I seen particular kids scarf them down way better than I've ever seen before. I need to remember that for next time, maybe sneak some bell peppers or kohlrabi in there. Something about a dip just makes it that much more fun to eat.


Healthy Fruit {or Veggie} Dip

Ingredients:
6 oz. container plain or vanilla Greek yogurt
1 tbsp biscoff spread {or any nut butter}
drizzle of honey

Directions:
Mix all ingredients together well in a small bowl. Chill in fridge ahead of time for best results but you may certainly serve right away with desired fruit and veggie slices.

Queso Fundido

Occasionally instead of a traditional meal we like to have a few different appetizers for our dinner. It gives this mama a chance to try out some new recipes and the kids don't mind having finger foods and the like. That's what we did a couple Sundays ago. We made up a good size skillet of this cheesy dip and dug right in.

I've come across recipes for queso fundido but had never made it before. I first spotted it in my Not Your Mother's Make Ahead and Freeze Cookbook. Interesting, I know, especially as a freezer meal. I keep reminding myself to give that a try.

Then as I was doing a little menu planning one day, I stumbled on The Pioneer Woman's version. Sounded easy enough and who doesn't like a good plate of cheesy goodness?

Everyone loved it, we pretty much devoured the whole pan, only leaving a tiny bit. I can only imagine how much better this appetizer would taste during the summer, when tomatoes and peppers are at their peak flavor here in the Midwest.

Queso Fundido

Ingredients:
1/2 lb. mild pork sausage, cooked and crumbled
1 green bell pepper, diced
1 yellow bell pepper, diced
16 oz. block Monterrey Jack cheese, grated
1/2 tsp cumin
1/2 tsp chili powder
2 small tomatoes, diced
handful of cilantro, chopped
1 avocado, diced
Tortilla chips

Directions:
Preheat oven to 375 degrees.

In a 10-inch skillet {oven-safe}, cook diced peppers over medium heat for about 5-6 minutes, just until softened. Remove from stove and transfer to a plate.

In the same skillet, add 1/3 of the grated cheese to the bottom. Then sprinkle half of the cooked sausage over top of cheese. Top with another 1/3 of the cheese, then about 3/4 of your peppers {save the rest for omelets or a frittata the next day}. Sprinkle on the remaining cheese and sausage. Lightly sprinkle the top of the mixture with both the cumin and chili powder.

Place skillet in the oven and let cook for a good 5 minutes. Cheese should be completely melted.

Remove from oven and immediately top with diced tomatoes and avocado. Serve with tortilla chips. Feel free to return back to oven for a couple minutes if cheese needs to be melted again.

Adapted from: The Pioneer Woman

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Speaking of freezer cooking, it's been almost a year since I've hosted a freezer swap with some friends. This Saturday, five other gals and I will be getting together to cook the day away! We're each preparing 2 main dish recipes and 1 side item. All in all, we plan to go home with 18 different dishes to stow away in our freezers. Fun times, be sure to watch for an update!

Buffalo Chicken Cheese Ball

I have to take a moment to brag about my kids. I've been in contact with our local food bank for a month now, trying to set up a time for the girls and I to go volunteer. I wasn't sure if our youngest, who's three would be allowed to join or how she even would handle participating in something like this. Especially for two whole hours, that's a long time for kids at any age to engage in a physical activity.

I am so proud of them! Not only did they willingly help complete each task we were assigned, but they did it with good attitudes. We had many other helpers joining us last night, even some kids. Our first task was to fill plastic sacks with items for the backpack program. Each Friday afternoon many children at our area elementary schools are sent home with a backpack full of food for the weekend. It's heart breaking to think that some of these children may not have access to any other food besides what's included in that backpack for the entire weekend. What's even sadder is, there's really not that much included, but it's a start.

We then went into another area of the warehouse building to help stock the shelves with non perishables. It was like a game to them. We had grocery carts fulls of boxes of cereal, canned fruit and vegetables, soups, peanut butter, you name it. They grabbed a couple items at a time and had to figure out which shelves they belonged on.

By that point things were starting to slow down. They had so many great volunteers last night. My girls were definitely tired and we needed to get going home so they could get ready for bed. I'm so impressed they lasted that long because I honestly did not know what to expect. I think we're all in agreement we'd like to go back and help out again, especially our oldest. She'd like to bring a good friend along with. My heart is filled with joy right now, I love seeing them wanting to partake in activities such as volunteering. It's such a great experience for them and a good lesson in giving back to others. Because you never really know, some day we might be the ones needing help.

Okay, so back on track here. This was one of the appetizers I created for my cookie exchange last Saturday. I've always been a huge fan of buffalo chicken wing dip, it's always on our menu when we make appetizers. I love that it's warm, creamy and spicy!

I had seen a version that was served cold, a cheese ball to be exact. What a great idea. I don't have to worry about keeping it warm in a crock pot and it's something different.  I also think for whatever reason, a cheese ball just looks fancier. More elegant if you will. The taste is still the same, you've got that great cheesy buffalo flavor going on. It's still creamy. I served mine with celery, crackers and tortilla chips. All were great for dipping and spreading.

So tell me, are you adding this to your holiday menu?


Buffalo Chicken Cheese Ball

Ingredients:
2- 8 oz. pkgs cream cheese, softened
1 oz. pkg. ranch seasoning
3/4-1 cup buffalo sauce  (I really love the Cookie's brand)
8 oz. monterey jack and cheddar cheese block, grated
1 cooked, boneless, skinless chicken breast, shredded

Celery, crackers, tortilla chips or baguette slices to serve with

Directions:
In a bowl combine cream cheese and ranch seasoning. Add in buffalo sauce and mix well until creamy. Mix in shredded chicken and cheese.

Place mixture onto a large piece of saran wrap. Gather all sides and shape the cheese ball. Refrigerate for at least a few hours. When ready to serve, remove from fridge, reshape cheese ball if needed. Remove plastic wrap, place onto serving platter. Serve with crackers,etc.

Adapted from: Buns in my Oven

Crock Pot Pizza Dip

We enjoyed a really nice weekend celebrating our oldest daughter's 14th birthday. I mentioned on Friday that I had a busy day ahead preparing for her sleepover that night.

This was her cake I made, she requested a chocolate chip cookie cake decorated like a pizza. It was a lot of fun to make and a huge hit with the kids!

Keeping up with our pizza theme, she wanted "bagel bites". If you know me well enough, I nicely told her I would not purchase the store bought version but I was more than happy to make them homemade. We topped mini bagels with pizza sauce and a variety of toppings such as: sausage, ham and cheese. These went over very well and were so easy, even my 6 and 3-year-old helped.

I also wanted to try out a new dip I've had on my mind for awhile. They were more than willing to be my taste testers along with my parents who stopped over. Essentially I wanted to combine my love for pizza into an appetizer, a simple dip that I could toss into a crock pot and go on with my evening.

Good is an understatement, this dip is really amazing! Slathered on little garlic toasts, these are certainly addicting little appetizers. Or in my case, maybe even a meal. I stuck with a combination of hamburger and mild pork sausage for my choice of meat; but I'm sure maybe some tiny or chopped pepperonis would be great. Add in mushrooms if that's your thing.  I'm thinking this new dip will be perfect for some holiday parties coming up!


Crock Pot Pizza Dip

Ingredients:
1/2 lb. ground beef
1/2 lb. mild pork sausage
28 oz. crushed tomatoes
1/2 green pepper, diced
1 garlic clove, minced
3/4 tsp crushed red pepper flakes
2 tbsp Italian seasoning
Salt and pepper
1/4 cup Parmesan cheese

Garlic toasts:
sliced french baguette
melted butter or olive oil, for brushing on
garlic clove, for rubbing

Directions:
In a large skillet brown hamburger and sausage until cooked through and no longer pink. Drain and dump into crock pot. Add in crushed tomatoes, diced pepper, garlic clove, red pepper flakes, Italian seasoning, salt and pepper to taste and Parmesan cheese. Stir together well. Cover and let cook on low for 2 hours or just until warmed through.

To make garlic toasts, lay french baguette slices on a large cookie sheet. Brush each slice with either melted butter or olive oil. Bake at 350 for 5-6 minutes, just until a little crunchy. Remove from oven and immediately rub each toast with a peeled, whole garlic clove.

Serve dip with warm garlic toasts.

Cucumber Salsa

Normally at this time of year I would feel like I'm up to my eyeballs in tomatoes. Enjoying lots of BLT's for supper, fresh salsa and freezing at least two batches of my favorite spaghetti sauce. Nope, not this year. I'm not exactly sure what happened but my tomato plants just did not seem to produce very well this year. I'm really quite saddened by this.

Instead I've got lots of cucumbers instead and a few small tomatoes. I might not be able to freeze any sauce for winter but I figured I can still enjoy some homemade salsa.

It sure was a nice compromise too. I loved the addition of cucumber to my ordinary salsa.  I love my salsa chunky but you can dice the veggies even smaller or try to pulse it through a food processor. I just might have to make another batch as I'm sure this won't last long in our house, the girls love chips and salsa for an after school snack!

Cucumber Salsa

Ingredients:
1 large cucumber, seeded and diced
1-2 tomatoes, diced
1/2 bell pepper, diced
1 small jalapeno, diced finely
diced onion
grated lime peel
salt, to taste
chili powder, to taste (I also love using Pampered Chef's Chili Lime Rub)


Directions:
In a small bowl combine all veggies and mix together. I gave you estimates but surely feel free to make adjustments. Add in salt, lime and chili powder, tasting as you go and adjusting if needed. Serve immediately with tortilla chips or store in fridge.

Deviled Egg Dip

Today we'll be spending most of our day out at the softball diamonds watching our oldest play in a tournament. These are always one of my favorite weekends out of the summer but it also means summer's coming to an end soon. Seriously where is the time going? I need to start on school shopping soon but don't even have the desire to think about that.

For now I'll just think about this dip.

This creamy dip that tastes just like a deviled egg. Deviled eggs happen to be one of my favorite appetizers and really are very easy to make, but everything is so much more fun in the form of a dip. Agree? What's even better, you can make this a thick or creamy as you like. I'm giving you measurements for each ingredient but seriously I just eye balled everything. Taste as you go and make to suite your own tastes.

I loved this served with Triscuits but feel free to use your favorite cracker or pretzel.

Deviled Egg Dip

Ingredients:
5 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 tsp mustard
splash of white vinegar
salt to taste
1/2 tsp paprika
2 tsp sugar

Directions:
Add all ingredients to a small bowl and mix together to combine. Taste and adjust seasonings if needed. Can serve immediately but tastes better if chilled for at least one hour in fridge. Makes about 1-1/2 cups.

Cheesy Crockpot Dip

Did everyone have a good 4th? We had a pretty low key day. Josh turned the big 3-0! He didn't want to do much so we celebrated at home with our kids. I made him a cake, we grilled out for supper, took the girls goofy golfing and later let them do sparklers in the backyard. 

I've been craving a good, cheesy dip lately. Something different than what I normally would make. I meant to create something while the girls were gone for a weekend, Josh and I could snack on it for supper one night because that's okay when the kiddos are not around right?

Well that never happened but last Friday night I experimented and came up with this thick, meaty, cheesy dip. It's good, really good in fact. It's perfect to bring along to potlucks, parties, anything really. You can dump everything in the crockpot and let the ingredients all come together. Simple and easy, just how I like it.

I used Rotel with lime and cilantro, I loved the little bit of lime I got throughout the dip. You can stick with regular Rotel if you're not a fan of lime. I just thought it gave the dip a little something extra.

Cheesy Crockpot Dip

Ingredients:

1/2 lb. ground beef, cooked and drained

1/2 lb. mild pork sausage, cooked and drained

8 oz. cream cheese

1-1/2 c cheddar cheese

10 oz. can Rotel with lime and cilantro

1 c salsa

1/2 tsp garlic powder

1 tsp chili powder

1/2 tsp cumin

Directions:

Dump all ingredients into slow cooker, including cream cheese. Stir to combine a bit, cover and let cook on low for 2 hours or until heated through. Serve with tortilla chips.

*You can also cook this in a saucepan on the stove and then transfer to the slow cooker to keep warm.

DIY Ranch Dip

We had a super busy weekend! Friday morning we left for Arkansas to see watch my husband's cousin graduate high school, there were 850 graduates in her class, but they did a great job keeping the ceremony moving so we weren't there all day. We came back yesterday, it's a good 8 hour drive from Iowa so we spent most of our weekend in the van.

The kiddos were so well behaved considering we don't travel much. I think our longest drive with all three of them would be 5 hours. They loved seeing their cousins and it was great to see all our family, even if it was only for a short time.

It also happens to be our wedding anniversary today! Seven years married and 15 together, we started dating in 8th grade. Crazy! We won't be celebrating today, we've got dance and softball for the girls so instead we'll wait and have a little date night this weekend. I can't wait, dinner and a movie always seems to be our choice and they don't happen often enough.

Back to the dip. One of our favorite snacks happens to be fresh veggies and ranch dip, my kids eat bell peppers like they're candy. I love it! I don't particularly like all the extra additives in standard dips. I've been reading labels a little more than usual and it's mind boggling how many ingredients are in some of our everyday foods we eat.

Aside from the fact that you can feel better knowing what's going into your ranch dip, this is really delicious! It's also quicker to mix up than driving to the store and purchasing a container. Oh and I bet it's also cheaper. See....what's not to love?


DIY Ranch Dip

Ingredients:
2 tbsp dried parsley
1 tsp dried dill
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dried basil
1/4 tsp black pepper
1 cup sour cream

Directions:
In a small bowl mix together dried herbs. In another bowl add 1 cup of sour cream, sprinkle in seasoning and mix together well. Serve immediately or store in fridge.

Adapted from: 100 Days of Real Food

Buffalo Cauliflower Dip

I literally just finished making this dip and couldn't even wait one more day to share the recipe with you. We love buffalo chicken dip in our house, I make it throughout the year when we attend any potlucks or gatherings with friends and family. However, I know it's not a very figure flattering appetizer.

I spotted a healthier version on this site a few days ago through Pinterest. I also happened to have a head of cauliflower in our fridge needing used up. It just seemed right that I use it in this dip.

We really enjoyed this healthier version. I wasn't sure what the hubby might think but he keeps sneaking bites here and there. You can tell it's not the traditional buffalo dip but not in a bad way. The spicy buffalo flavor comes through very nicely and by grating the cauliflower it blends in well. Next time you're looking for a lightened up appetizer or need a vegetarian dish, keep this one in mind. I know you'll love it!


Buffalo Cauliflower Dip

Ingredients:
2.5 c grated cauliflower (1/2 head)
1 c hot wing sauce (I like Cookie's Wings-n-Things)
8 oz. cream cheese (you could use low fat)
1/2 c plain yogurt
1/2 tsp dried parsley flakes
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dill weed
3/4 c grated cheddar cheese
Tortilla chips for serving

Directions:
Grate 1/2 head of cauliflower and add to a large skillet. Add in hot wing sauce and stir to combine, let cook for a few minutes until heated through. Add in cream cheese and stir until melted. Add yogurt and spices, mix well. Lastly add in cheddar cheese and stir until melted, let dip cook until heated through. Serve warm with tortilla chips or celery sticks.

Adapted from: Mother Thyme

Buffalo Chicken Wing Dip

I love this dip! It's always one of my favorite dips to make during football season, for potlucks, or anytime we feel like eating some snack-y foods.

I first had this several years ago when we attended a fantasy football draft, I immediately had to ask the hostess for the recipe. With some small changes, we quickly discovered this was a keeper!  I'm sure everyone either has their own version of this or has at least tried it before. It's super simple to make and I love that I can transfer it to my slow cooker and leave it for everyone to enjoy....and it's got a good bite to it, which I love!

Buffalo Chicken Wing Dip

Ingredients:
8 oz cream cheese
1/2 c ranch dressing
1-2 c hot wing sauce (we like to use the full 16 oz. bottle)
2 boneless, skinless chicken breasts, cooked and shredded
1-1 1/2 c shredded cheddar cheese
Tortilla chips to serve with

Directions:
In a medium pan, melt cream cheese, ranch dressing and hot wing sauce together. Once those are all combined, add in shredded chicken and mix together. Toss in the cheddar cheese and stir until cheese is melted into dip. Once everything is all combined, transfer to a slow cooker and keep on warm until ready to serve. This dip is great served with tortilla chips, celery or torn bread pieces.

Creamy Snickers Dip

I'm going to warn you, this dip is extremely good and addicting! I made this last weekend when we went up to the river. I always like to call a dessert a success when I bring home an empty container, this one was no exception.

This particular dip only requires 4 ingredients and came be made up in literally 5-10 minutes. The hardest part is the waiting to eat! It's certainly good without any extra chilling but if you have the time, let it sit in the fridge for 24 hours so the flavors all have time to blend together. That caramel in the snickers bars sort of melt into the cream cheese and whipped cream filling.....ooh it's so yummy! I like to serve this with pretzels for that wonderful sweet and salty combo. You can use fresh fruit, graham crackers, or just eat it by the spoonful! Just kidding, but it's seriously that good.

It's so good that I have made this twice in the past week. That rarely happens! I'm telling you, make this soon and be sure to let me know what you think!

Creamy Snickers Dip

Ingredients:
8 oz. cream cheese, softened
3/4 c powdered sugar
1 tub Whipped topping
3 regular sized Snickers bars, chopped
Pretzels to serve with

Directions:
In a large bowl using an electric mixer, combine cream cheese and powdered sugar. Add in whipped topping until well combined. Fold in chopped Snickers. Let chill for 24 hours for best results and serve with pretzels. I did use some of the extra chocolate shavings from the Snickers to garnish.

Cheesy Corn and Bacon Dip

I made this dip a few weeks ago for the Super Bowl and it's become a new favorite. I spotted it on Pinterest and couldn't wait to try it out. It's the perfect dip for any sort of gathering, especially for tailgating season. You can't go wrong with lots of cheese, it surely is addicting!

I can't wait to try this again with fresh corn from the cob. Since it's not available during this time of year I used frozen corn. Don't use canned, frozen will taste so much better....trust me! It's got just enough heat from the chipotle peppers, you can certainly add more if you like it spicier. That day I had some bacon all made up so I thought why not, let's throw in a few slices. Yum, the bacon was the perfect addition to this dip! Of course the tomatoes and fresh cilantro on top were the perfect finishing touch.

Cheesy Corn and Bacon Dip

Ingredients:
3 cups shredded cheese (I used a combo of cheddar and monterey jack)
2 tablespoons chipotle peppers in adobo sauce, diced
4 oz. can of green chiles, undrained
1/2 cup mayonnaise
1/4 teaspoon garlic powder
2 cups frozen corn, does not have to be thawed
3 slices of cooked bacon, crumbled
1 small tomato, diced
Handful of cilantro, chopped


Directions:
Preheat oven to 350 degrees.  In a bowl, mix cheese,chipotle peppers, green chiles, mayonnaise, garlic powder, corn and bacon all together.  Pour into a small-medium sized oven safe dish. Bake 20-25 minutes or until golden brown and bubbly.  Top with diced tomatoes and cilantro. Serve warm with tortilla chips.


Adapted from: Gina Marie's Kitchen

Black and White Bean Dip

This is the last of the recipes from my Cookie Exchange I wanted to share with you. It's a quick and easy dip that would be perfect for any type of party or as an appetizer for a Mexican themed meal. I've had this recipe on file for quite some time now but not sure why I've waited so long to make it. I'll definitely be making this again!


Black and White Bean Dip

Ingredients:
1-15 oz. can black beans
1-15 oz. can white kidney beans
1 cup frozen corn
7 oz. salsa verde
2 cups shredded co-jack cheese
4 chopped roma tomatoes
1 garlic clove, minced
avocado- optional

Directions:
Preheat oven to 350. Rinse and drain both cans of beans. Squeeze liquid out of tomatoes before chopping so dip doesn't turn runny. Put all ingredients except avacado in a bowl and mix together. Spray a 8x8 inch baking dish with nonstick cooking spray before spooning in the bean mixture. Sprinkle with cheese. Bake for 20 minutes until cheese is melted and dip is heated through. Remove from oven and top with diced avocado. Serve with tortilla chips.

Here's a better view of the dip