Dishes with Deana: some favorite dip recipes that suit the weather

Dishes with Deana: some favorite dip recipes that suit the weather

Since the weather is getting nice, I thought I’d share a few of my favorite dip recipes. I love having family and friends at my home, and good food is a must, even if it’s just snacks. My best friends are used as taste testers for many of my new recipes. They don’t mind at all. But they will tell me truthfully if it is here to stay.

I hope you all like these.

Jalapeño Popper Dip


1 4 oz can diced jalapenos, drained well OR 4-6 fresh jalapenos, toasted and diced (including seeds if you like spicy)

1 8 oz package cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese

3/4 cup + 1/4 cup grated Parmesan cheese

1 cup Italian-seasoned breadcrumbs

4 tablespoons butter or margarine, melted

1 tablespoon dried parsley


Mix cream cheese and sour cream in a blender or by hand.

Add cheddar cheese, 3/4 cup Parmesan cheese, and diced jalapenos, mix well.

Spoon into 8×8 baking dish and spread evenly.

Mix breadcrumbs, melted butter, 1/4 cup grated Parmesan cheese and dried parsley, with a fork or your fingers, until crumbly.

Sprinkle the butter crumb topping evenly over the cream cheese mixture.

Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.

Serve with bread or crackers…

Warm seafood dip

This is a really good hot seafood dip. It’s hot out of the oven, but it’s also a little spicy, so if you don’t like too much spice, limit the Tabasco sauce. It’s easy to throw together and you can use whatever crab and shrimp you have available…fresh is always best, but canned or frozen are good too.

This is what you need:

2 (8 oz.) blocks of cream cheese, softened (you can use light cream cheese)

1/2 cup mayonnaise

1 tbsp. prepared horseradish

1 tbsp. Worcestershire sauce

1/2 tsp. Old Bay Seasoning

1 tsp. Cajun seasoning (I used Tony Chachere’s)

1/4 tsp. garlic powder

1 tsp. Tabasco sauce

1/4 cup sliced ​​green onions

6 oz. crabmeat

6 oz. shrimps, minced meat

1/2 cup Parmesan cheese

2 cups Mozzarella cheese

Mix cream cheese, mayonnaise and horseradish. Add the Worcestershire, Tabasco and all seasonings and mix well. Add the green onion, crab meat, shrimp, Parmesan cheese, and 1 cup Mozzarella cheese. Spread in a shallow baking dish or pie plate that has been sprayed with nonstick cooking spray works well. Sprinkle the other cup of cheese on top. Bake in a 375 degree oven for about 25-30 minutes or until not and bubbling or just beginning to brown on top. Let stand for about 10 minutes before serving to set and cool slightly. This is really hot from the oven and will burn your mouth, so be careful. Serve with crackers, tortilla chips or Frito Scoops are very tasty with this!

Buffalo Chicken Cups

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo Wing sauce (Frank’s is the brand I like)

1 cup shredded cheddar cheese, divided

1 1/2 cups cooked and shredded chicken

24 wonton wrappers

1/4 cup blue cheese crumbles


1. Preheat the oven to 375 degrees. Spray the brownie tin very lightly with kitchen spray.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce, and 3/4 cheddar cheese (reserve remaining 1/4 cup for topping). You can soften the mixture in the microwave if needed to help it come together. Stir in the shredded chicken.

3. Start layering your cups. Start with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Cover with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with the remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check the cups after 10 minutes of cooking and if the edges are brown, cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges and take out each cup.

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