Hot Reuben Dip

My husband's favorite sandwich is a Reuben.  I have to admit, although I originally turned my nose up at them, they are pretty tasty.  For the Superbowl (I know, it was for-ev-er ago!) I decided to make him his favorite sandwich.  In a dip.

This hot Reuben Dip tastes just like the sandwich.  The leftovers were even the filling for a grilled sandwich. YUM!

If you love Reuben sandwiches, you'll love this dip!

1 (8 ounce) package cream cheese, softened (pretty sure most good dips start out this way)
1/3 cup thousand island salad dressing
1/2 pound pastrami, deli sliced and then chopped into about 1/2-inch pieces
1 cup sauerkraut
1 cup Swiss cheese, shredded

Combine cream cheese and thousand island dressing and mix until smooth.  Add pastrami, sauerkraut, and Swiss cheese and mix until combined.  Pour into a greased 2-quart baking dish and bake at 350 for 15-20 minutes, or until hot.

Recipe adapted from Will Cook for Smiles.

Jalapeno Popper Dip

I love Jalapeno Poppers, so when I figured out they could be made into a dip, I was excited!  The kids weren't excited though.  When I told them I was making a dip they thought I was talking about a bean dip.  Like my Hot Cheesy Bean Dip or my Layered Bean Dip.  When they found out I was making Jalapeno Popper Dip instead, they were a little disappointed, to say the least.  And then they tried it.  No more unhappy kids!!  This stuff is good!

1 (8 ounce) package cream cheese
1 cup sour cream
2 cups cheddar cheese, shredded
1 (4 ounce) can diced jalapenos
1/4 cup butter, melted
1 cup bread crumbs (I used panko bread crumbs because that's what I had on hand)
1/4 cup Parmesan cheese, shredded
1 1/2 teaspoons dried parsley

Combine the melted butter, bread crumbs, Parmesan cheese and parsley in a small bowl.  Mix until combined and set aside.  Combine the cream cheese and sour cream and mix until smooth.  Add cheddar cheese and jalapenos and mix until combined.  Pour into a 2-quart baking dish and top with bread crumb mixture.  Bake at 350 for 15 minutes or until hot.

Recipe adapted from Spend with Pennies.

Cranberry Cream Cheese Dip

I've never been one to eat fruit in salsa.  I've always thought it was weird.  Until I tried this Cranberry Cream Cheese Dip.  It was a life changing moment.  I quickly fell in love with the dip and made some for my sweet hubby.  I had him try it out before dinner and he took the plate and a package of crackers and told me he wasn't going to be hungry for dinner.  I think that was a good sign.

1 bag fresh cranberries
1/2 bunch cilantro
1 jalapeno, seeded and cut into 4-6 pieces
1 bunch green onions, cut into 2 inch pieces
1/2 cup sugar
1 teaspoon cumin
1 (8 ounce) package cream cheese, softened

Place cranberries, cilantro, jalapeno and green onions in the bowl of a food processor and process until finely chopped.  Pour into a medium sized bowl and add sugar and cumin; mix well.  Spread cream cheese onto a serving platter and top with desired amount of cranberry salsa (I use about 3/4 of the salsa).  Serve with tortilla chips and/or crackers.

Recipe from my friend Tasha.

Linked on Tatertots and Jello.

Queso Blanco Dip (White Cheese Dip)

This dip is creamy cheesy and totally dip-able! It has great flavor and was loved by all. Did I mention it is a restaurant recipe? Not sure which one, but it is. After just one bite, you'll be in love.

1 1/4 lb White American Cheese, cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Recipe from Pennies on a Platter.

Cheesy Artichoke Dip

I made this amazing Cheesy Artichoke Dip for the Super Bowl last month. I know it's been a while, but it's definitely worth wait. It's creamy, cheesy and just plain fantastic. Out of all the dips I made, this was my favorite and my hubby's favorite. The baby (okay, toddler) even loved it!

1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup sour cream
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1 can diced green chilies
1 can artichoke hearts

Mix all ingredients in a medium sauce pan. Heat over medium-low heat, stirring occasionally until cheeses melt. Serve warm.

Recipe from my friend Connie.

Layered Bean Dip

My hubby LOVES Layered Bean Dip. He actually asks me to make it once in a while, and that's really saying something! The entire family loves this dip. It is so cute to watch the little ones dip their chips in it. Especially the 1 year old.

1 can re-fried beans
1 cup sour cream
1/2 cup shredded cheddar cheese
1/3 cup sliced green onions
1/3 to 1/2 cup diced tomatoes
1/3 to 1/2 cup sliced olives

Spread beans on the bottom of an 8 x 8 inch dish. Spread sour cream on top of beans, then sprinkle with cheese, green onions, tomatoes and olives.

Fresh Salsa

There's no better salsa than fresh homemade salsa. This salsa is great as a dip or a topping. It usually doesn't last long enough to top anything (other than the chips that are dipped in it), but it is still fantastic on nachos, soup, enchiladas, etc.

4 large roma tomatoes
1/2 medium onion
1/4 medium green bell pepper
1 jalapeno
1 clove garlic
1/2 cup cilantro
Juice of 1 lime
Salt to taste

Remove stem and seeds of jalapeno (use plastic gloves when handling the jalapeno. You will thank me!) Roughly chop tomatoes, onion, bell pepper, jalapeno and garlic (I usually quarter them). Place all ingredients in a food processor and pules until chunky.

Recipe from The Royal Cook - an original!

Cheesecake Dip

Oh my! Looking for something sweet and really tasty to serve at your Super Bowl party? Or just to snack on any old time? This Cheesecake Dip may just be what you're looking for. It is sweet, creamy, and oh-so-yummy. It's tasty on graham crackers, fruit, a spoon.... You get the idea. Oh! And have I mentioned it is also great as a frosting for cake? Well, it is!

1 (8 oz) package cream cheese, softened
1/4 cup sour cream
1/3 cup sugar
1 (8 oz) container whipped topping, softened
1 teaspoon vanilla

Cream all together and chill until ready to serve.

Recipe from my friend Peggy.

Linked on Sweets for a Saturday.

Caramel Apple Dip

I have to admit, I really don't think this stuff tastes like caramel, but that is the name of the dip. There must be some that do think it tastes like caramel, or I am sure it would have a different name. The dip is, however, very tasty, and very easy to make. My favorite way to eat it is with sliced apples. Strawberries and grapes are yummy with it too.

I got this recipe from my friend Laurie.



1 (8 oz) package cream cheese , softened
1/2 cup brown sugar
1/4 cup Bit 'O Brickle (toffee bits)

Mix together cream cheese and brown sugar until smooth. Stir in Bit 'O Brickle. Serve with fruit.

Quick and Easy Salsa

I love chips and salsa. It is definitely my favorite part of going out to eat at a Mexican restaurant. This recipe is super easy and tasty. My kids love chips and salsa too, and get it often with this quick recipe.




1 clove garlic, chopped
½ cup onion, chopped
1 (14 oz) can diced tomatoes
1 handful cilantro
1 jalapeño, chopped (or to taste)
1 lime, juiced
Salt to taste

Combine garlic, onion, jalapeno, lime juice and half the can of tomatoes with juice in a blender. Pulse a few times, then add remaining tomatoes and cilantro. Pulse in blender until desired consistency. Salt to taste.

Susan's Cheese Ball

Yummy, yummy, yummy, yummy, yummy!!! I adore this cheese ball. It is AWESOME, even if I do say so myself. I make this every year around the holidays. I think it is the best tasting cheese ball out there. It is my own concoction that I started in high school and it just got better with age. I have had people that hate cheese balls actually like this one.



1 (8 oz) package cream cheese
1 cup shredded cheddar cheese
1 tablespoon dry ranch dressing mix
1/4 cup sliced green onions
1 cup chopped pecans

Soften cream cheese at room temperature. Add cheddar cheese, ranch dressing mix and green onions. Mix until well combined. Refrigerate at least 1 hour. Mold into a ball and roll in pecans. I spray my hands with Pam before rolling the cheese into a ball - makes it a little easier to work with.