1. CHEESY CAPRESE DIP
1 cup light sour cream
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon herbs of provance
8 ounces shredded mozzarella cheese (about 2 cups)
8 ounces shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 cup diced tomatoes
Extra basil leaves
2 French Bread baguettes, sliced
Heat oven to 350 degrees
Stir sour cream, mustard powder, herbs, and thyme in a large bowl
Add cheese and cup chopped basil
Spread mixture into small pan or pie dish
sprinkle diced tomatoes on top of mixture
Bake for 10 to 15 minutes or until cheese has melted and is bubbling.
While the dip is in the oven, slice bread and place on baking dish
slightly drizzle or spray bread with olive oil
Slide into the oven and bake 6 to 8 minutes until toasted.
After cheese is melted and bubbly, switch to broil and let it get extra crispy for about 5 minutes (watch closely)
Serve warm with toasted bread.
Fight the urge to make it all over again immediately :)
2. BUBBLY HOT CRAB DIP
8 ounces cream cheese, room temperature (do not recommend using fat free)
½ cup sour cream or greek yogurt
¼ cup half and half
8 ounces jumbo lump crab meat (canned or imitation will also work)
½ bunch scallions, thinly sliced
2 tablespoons sugar
2 teaspoons sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
¼ – ½ teaspoon red pepper flakes (optional)
1 cup shredded white cheddar, muenster, or Monterey jack cheese
Position a rack in the center of the oven and preheat the oven to 350ºF. Lightly spray a small cast iron skillet or a small casserole dish with cooking spray.
In the bowl of a stand mixer (or using a hand mixer) beat together the cream cheese, sour cream, and half and half until the cheese is light and airy, about 1-2 minutes.
Add the crab meat, half the scallions, sugar, sesame oil, Worcestershire sauce, soy sauce, red pepper flakes, and a pinch of salt and fold using a rubber spatula until combined.
Transfer the dip into the prepared baking dish and spread evenly. Top with the shredded cheese and bake for 25-30 minutes or until the cheese melts and is hot and bubbly. Top with the remaining sliced scallions and serve while it’s still warm with pita chips, fried wonton chips, or tortilla chips!
Leftover dip can be kept in an air-tight container in the refrigerator for 2-3 days.
3. CHICKEN ALFREDO DIP
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
1 cup chicken broth
1 cup 1% milk
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 (8oz) package cream cheese
2 cups cooked, chopped chicken breast (about 1 large breast)
In a medium skillet over medium heat, melt butter. Whisk in flour until smooth.
Add salt, parsley, and garlic and cook for 1 minute.
Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella until melted.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until combined. Stir in chicken.
Spread into a medium baking dish (1-1.5 quarts) and top with remaining ½ cup mozzarella cheese.
Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
4. LASAGNA DIP
1/2 pound ground Kramer's Italian Sausage (hot or mild)
1 cup of your favorite marinara sauce
1 cup low fat cottage cheese or ricotta or cream cheese
1 cup partially skim mozzarella, shredded
Cook the Italian Sausage, add the marinara sauce and simmer until it thickens a bit, about 3-5 minutes.
Spread the cottage cheese over the bottom of a baking dish, followed by the meat sauce and finally the mozzarella.
Bake in a preheated 350F/180C oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
or Slow Cooker:
Cook Italian Sausage and add the marinara sauce. Then layer everything in the slow cooker the same as in the pan instructions and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.