S’more Dip

Prep: 10 Min
Ready In: 10 Min
Yields 16 Servings
(2 Tbsp dip and 10 graham sticks per serving)

Ingredients

1 ½ cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks

Directions

In small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spread evenly.

Drop marshmallow crème by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow crème is softened. Immediately with knife, make several swirls through marshmallow and chocolate, creating a marbled appearance.

Serve immediately with graham sticks for dipping.

---

Tip – Store leftovers covered in refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave on high for 30 seconds to 2 minutes or until chocolate is softenend.

BLT DIP

1 (16oz) container of sour cream
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions

Mix all the ingredients together and serve cold with crackers or pretzels.

*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.

--
This recipe is from my friend Tammy

Double Chocolate Fondue

Yields: 1-1/3 cups

1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels

In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.

In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.

Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows

Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I use ranch)
1/2 cup any flavor Franks Redhot Sauce (I use traditional or Wing Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I prefer blue cheese)
1/2 cup shredded cheese, any flavor (I prefer cheddar)
2lbs of chicken breast


-Preheat oven to 350
-Grill/boil chicken breast until fork tender, then let cool.
-In a large mixing bowl, put in softened cream cheese. Beat with a mixer until smooth.
-Mix in dressing, hot sauce, and blue cheese. Beat with a mixer until all combined.
-Shred chicken breast in food processor, or take two forks and pull apart until all chicken is broken up.
-Mix chicken into liquid/cheese mixture, combine with spatula
-In baking pan, spread chicken mixture evenly. Top with 1/2 cup shredded cheese.
-Bake in oven for 20 minutes.
-This can also be done in a crock pot, set on low, just add the mixture to the crock pot, turn on low until thoroughly heated.

Thanks again for the recipe Bryan!!

Apple Dip

Serves: 8
Prep Time: 5 Minutes
Total Time: 5 Minutes

Ingredients

1 (8 ounce) package ⅓ less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples

Directions

Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.

Use sliced apples for dipping.

Hot Pizza Dip

INGREDIENTS:

1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced

DIRECTIONS:

Preheat oven to 350° F. Combine cream cheese and Italian seasonings, spread onto a 8" mini-baker.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes.

Serve with your choice of vegetables, bread, or crackers

---

Pampered Chef Recipe

Carla's Fruit Dip

Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 10 Servings

INGREDIENTS:

1 (8 ounce) container frozen whipped topping,thawed
1 (7 ounce) jar marshmallow creme
1 (3 ounce) package cream cheese

DIRECTIONS:

In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

---

Allrecipes.com

Peachy Fruit Dip

Prep Time: 10 Min
Ready In: 10 Min
Yields: 14 Servings

Ingredients

1 (15 oz) Can Sliced or Halved Peaches, drained
½ Cup Marshmallow Crème
1 (3 oz) Pkg Cream Cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit

Directions

In a blender or food processor, combine the first four ingredients; cover and blend until smooth. Serve with fruit.

Hot Pizza Dip

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready in 20 Minutes
Servings: 10

Ingredients:

6 oz light cream cheese
½ cup light sour cream
1 tsp Oregano
½ cup pizza sauce
1 cup low-moisture, park skim Mozzarella cheese, shredded
¼ cup diced red pepper
¼ cup sliced green onion
¼ cup parmesan cheese, grated
Whole wheat bread sticks or crackers

Directions:

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions.

Bake at 350 degrees for 10 minutes, or until cheese is melted. Serve with whole wheat bread sticks or crackers.

Pumpkin Dip

2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg

Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.

**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!

Garlic/Onion Dip

8 oz Cream Cheese (soft)
16 oz Cottage Cheese
Onion and/or Garlic Powder to taste

Mix ingredients well and serve with pretzels or
chips.

**If you leave the finished dip in the refrigerator overnight, it will taste better!