Dip Recipes

Dip Recipes includes a colorful Vegetable, Dill Weed, Spinach, and Hot Mexican Dip, made with sour cream, cream cheese or mayonnaise and other ingredients, to serve with vegetable sticks, chips, or assorted crackers. 

Whip up one of these quick and easy dips for parties or everyday snack.

They are delicious served on a hot baked potato.

Fresh Vegetable or Chip Dip

  • 1 cup sour cream

  • 3 oz. cream cheese

  • 1 tablespoon green bell pepper, finely chopped

  • 2 teaspoons red bell pepper, finely chopped

  • 2 teaspoons carrot, finely ground

  • 2 teaspoons green onions, finely chopped

  • 1 teaspoon celery, finely chopped

  • 1 clove garlic, minced

Soften cream cheese at room temperature.

Beat sour cream and cream cheese on medium speed of mixer.

Fold in vegetables and garlic.

Refrigerate at least 30 minutes before serving.

Best if covered and chilled overnight

Dill Dip Recipe

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 1 tablespoon parsley flakes

  • 2 teaspoons dill weed

  • 1 teaspoon minced onion

  • 1/2 teaspoon celery seed

Mix all together thoroughly and let stand at least 30 minutes before serving.

Best if chilled in refrigerator overnight.

 Vegetable Ideas for Dip Recipes

bell peppers all colors





cherry or grape tomatoes





Serve tomatoes whole with a party pick or toothpick, if desired.

Cut other vegetables into strips or bite size pieces.

Arrange all on a platter or in a serving dish.

The above list of healthy raw vegetables that pair well with these delicious dips is not all inclusive.

Spinach Dip Recipe

  • 2 cups fresh spinach leaves

  • 1 cup sour cream

  • 1 tablespoon chopped onion

  • 8 oz. cream cheese, softened

Wash and drain spinach.

Place in a food processor.

Add onion and garlic.

Process on high speed until spinach is chopped and mixed well.

Place cream cheese in a mixing bowl.

Cream on medium speed until light.

Add spinach mixture and beat on high speed until light  and creamy.

May serve immediately, but best if allowed to chill a few hours.

Hot Mexican Bean Dip

  • 4 cups Pinto Beans (or small red beans), drained and mashed

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup finely chopped jalapeno peppers

  • 1/3 cup drained liquid from beans

  • 2 tablespoons finely chopped onion

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon liquid Hickory Smoke

  • 1/4 teaspoon cayenne pepper (optional)

Mix all ingredients together except the bacon and put into a 1 or 1 1/2 quart casserole dish.

Sprinkle bacon on top.

Heat in preheated 350 F. oven for 20-30 minutes until cheese is melted and dip is pipping hot.

Remove from oven and serve hot or cold with tortillas chips or crackers of your choice.

Related Pages

Fantastic Jalapeno Hot Pepper Dip.

Return to Holiday Recipes


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