I love all things finger food and appetizers, especially dips. They are always great for game day, allowing people to graze and eat as they want. These are my top 5 go-to recipes that have never let me down. They have all made their way into my everyday life as I find myself bringing them to parties and making them when we go to the beach as well. All of these recipes can be easily modified to fit the size of the crowd you are feeding and they are sure to please! A lot of my cooking is just winging it, taste testing, and going with how I feel that day so don’t be scared to adjust the spices or ingredients.
This is one of my favorite recipes and I make it anytime I am looking to feed a lot of people. It is always a favorite and the best part is that it can be modified in so many different ways. You can cook this in the oven, on the grill, or in a slow cooker. You can substitute the cheeses any way you like, just make sure that you are using blocked cheesing and shredding it. Bagged cheese doesn’t melt the same, doing it yourself is worth it – I promise! You can change the level of spiciness by adding more jalapenos, using the spicier Rotel, or doubling up on green chiles. The meat that you decide to use really makes this recipe what it is. The chorizo is perfectly spicy while ground beef makes the dip heartier. Breakfast sausage falls somewhere in between the two. Crawfish is perfect for Friday events during Lent!
- 16 oz Velveeta Queso Blanco (cubed)
- 8 oz sharp cheddar (shred the block)
- 8 oz pepper jack (shred the block)
- 1 red onion (diced)
- 4 oz can of green chiles
- 1 can Rotel
- 2/3 fresh jalapenos (diced)
- The meat of your choice (1 lb) – I use chorizo or ground beef typically, but breakfast sausage and crawfish are also delicious with this recipe!
Turn your oven to 375*. Brown whatever meat you have chosen to use. Dice your onion and fresh jalapenos, and pop open those cans of chiles & Rotel. In a large pan (I love aluminum pans I can’t lie) add all the ingredients. Cover with foil and pop in the over. Check after 20 minutes and stir, then check intermittently until the cheese is bubbled on the edges. Stir & enjoy. Definitely best served hot. Thin cantina chips and some cool sour cream on the side top this dip off perfectly!
This is my easiest dip that gets devoured every time I bring it to a party! I constantly get asked for the recipe so here it is to be shared with the world. I did find it online some time ago but have made some moderations along the way. Make it your own, but this is my tried and true go-to!
- 2 cans of Mexicorn
- 2 cans of Fire-roasted corn
- 2 cans of White corn
- (2) 4oz cans of green chiles
- 1 stalk of green onions (chopped)
- 8 oz Sharp cheddar or Mexican Blend
- 8 oz mayonnaise
- 4 oz sour cream
Pour the cans of corn into a strainer and let drain. The less water the better the dip!Put into a large bowl and add the chiles, green onions, mayo, and sour cream. Decide how creamy you want to make it at this point, you may need to add a little more mayo (I always do!). Add the shredded cheddar cheese and mix. Cover and allow to chill in the fridge for at least 3 hours. Serve with tortilla chips, pita chips, or on the side of a salad.
I cook this recipe for dinner at our house pretty regularly and it has slowly been added to my list of party foods. I love the Southwest Eggrolls that you find at the restaurants, but don’t necessarily want them to be pastry-like and fried. This recipe is actually baked so it is a lot lighter on the carbs and they’re so good. Bonus, we get to use a rotisserie chicken and cut out some of the cooking time on this recipe!
- 1 Rotisserie chicken from the deli
- 1 pack of eggroll wraps (found in the produce section)
- 8 oz shredded Mexican cheese
- 1 can of black beans
- 1 red bell pepper
- 1 stalk green onions
- 4 oz diced pickled jalapenos
- 8 oz frozen corn
- 1 tablespoon Cumin
- 1 teaspoon Cayenne
- 1 teaspoon Chili Powder
- Salt to taste
- Olive Oil spray
Heat oven to 425*. Spritz your baking pan with a very light amount of olive oil spray. Shred the rotisserie chicken and set it aside. Chop your red bell pepper and green onions. I use the diced jalapenos in the jar for this recipe, how much I used depends on if my kids will be eating them but normally 2-3 tablespoons. Drain the black beans well. Turn your skillet on medium-high heat and coat with a small amount of olive oil. Add your bell pepper, green onion, and jalapenos. Cook for 5 minutes and add in your beans, corn, and chicken. Add in your spices and mix well. This is where you taste test and adjust the spices and salt as you see fit. Once you get it where you want it, add in your cheese and mix again. Turn the stove off and get wrapping! Carefully spoon your warm mixture into the eggroll wraps and line them up on your oiled pan. I squeeze them on there but don’t let them touch, the creases to the bottom. I like to leave the ends open because they get crunchy, but you can tuck them more like a traditional eggroll if you’d like. When they’re all rolled, lightly spray the top with olive oil spray before popping them in the oven. Cook 13-20 minutes until golden brown and crispy.
I love to serve this with this quick delicious dip as well.
Avocado Ranch Dip
- 8 oz light sour cream or plain yogurt
- 1 ripe avocado
- 1 ranch dry seasoning packet
Mash the avocado in a bowl. Add the ranch pack and either your yogurt or sour cream. Mix well and let chill for at least 15 minutes. So easy and cools down the spice of the eggrolls.
Jalapeno Popper Dip
This recipe is always one of my favorites for game day whenever it gets even a slight chill in the air! This is not the one if you are looking for something healthy, let’s just be honest. But it’s warm, creamy, and overall just delicious.
- (2) 8 oz blocks of cream cheese
- 8 oz shredded Mexican cheese
- 8 oz shredded Parmesan cheese
- 4 oz green chiles
- 4 oz diced pickled jalapenos
- 1 cup Panko bread crumbs
- 1/2 stick of salted butter
Heat oven to 375* and grease a casserole dish. Soften the cream cheese in the microwave for 30 seconds. In a large bowl (you can use your mixer if you have one!) and toss in all of your ingredients except the butter and panko. You can add salt and pepper to taste, then spread the mixture into your casserole dish. Melt the butter in a bowl and mix the panko in. Spread the breadcrumbs across the top of the casserole dish. I typically will add a sprinkle of parmesan and parsley on top. Put on the middle rack and back for 20-25 minutes, the top should be golden brown. Serve with ritz crackers and you will come home with an empty dish!
Buffalo Chicken Dip
An oldie but a goody and still one of my favorites! I keep it super simple and always love to serve it with some low-carb sides like carrots, celery, and pork rinds (where are all my keto people at?). You can of course do tortilla chips or crackers too.
- 4 cans of white chicken breast
- (2) 8oz packs of cream cheese
- 1 large bottle of Crystal hot sauce (Red’s is also a good one I like in this dip)
- 8oz shredded cheddar cheese
- Ranch dressing (in a dip bowl on the side)
Turn your oven to 375*. Drain the cans of chicken well and shred well in your casserole dish. Add in the cream cheese and pop it in the microwave long enough for it to melt and stir. Using the hot sauce of your choice, add in according to how spicy you want it. I typically use 1/2-3/4 of the bottle. I do not put the ranch in my dip as some people do, I prefer to put ranch on the side that people can dip in if they want it. Spread the mixture out evenly and add a layer of cheese on top. Cook until cheese is bubbling and a little crisp.