Creamy Chocolate Hazenut Dip

This is a simple and yummy dessert dip that is great for fresh fruit, pretzels or even shortbread cookies. I made this for my daughter's first birthday party, and it was a hit. Creamy chocolate hazelnut spread pairs perfectly with the richness of the cream cheese and cool, almost tart flavor of the sour cream. A sprinkle of Kosher salt enhances the delicious sweetness of the chocolate and helps the flavors of the dip really come together. This dip is sweet and light and will be the perfect addition to any party you throw!
Yields: Approximately 1 cup

Ingredients:
4 oz. cream cheese, softened
2/3 cup sour cream
1/4 cup nutella, softened
3 tbsp. heavy cream
1 tsp. vanilla
kosher salt

Assembly:
Whip ingredients together until light and fluffy. Serve at room temperature. Keep for 2-3 days in a sealed container in the refrigerator. Microwave for 20 seconds and stir to soften after refrigeration.

Creamy Garlic Dip

Over the weekend, I served this creamy garlic dip at a friend's baby shower. Creamy and full of garlic, this dip pairs well with veggies, toasted pita chips or even as dressing on a sandwich or salad. You can adjust the amount of garlic easily, and it just keeps getting more delicious as it sits in the refrigerator. This recipe also has few ingredients and is painless to make!
Servings: 1 1/2 cups

Ingredients:
1 8oz. brick of softened cream cheese
3 large cloves of garlic
salt, black pepper
1 1/2 cups sour cream

Assembly:
Place all ingredients in a mini food processor (you can also mix this by hand if you mince the garlic really well) and pulse until combined. Add heavy cream or milk to thin the dip if necessary. Chill for at least 24 hours prior to serving.

Yes, you heard it right...Buffalo Chicken Dip!

I had never heard of this stuff before moving to Indiana, but once I tasted it, I was hooked! This dip is sinfully delicious...it's like biting into a chicken wing dipped in creamy ranch or bleu cheese dressing (depending on your taste). My husband loathes bleu cheese in any form, so I had to make mine with Ranch. Still a fabulous dip! Incredibly simple and quick to prepare, this dip is a hit at parties or even as a snack after a stressful day. Delicious!
Ingredients:
1/2 cup buffalo wing sauce or hot sauce
17 oz. cooked, canned chicken (yes, this exists!)
1 brick of softened cream cheese
1/2 cup shredded cheddar plus 1/2 cup to use as topping
1/2 tsp. black pepper
1/2 cup Ranch or Bleu cheese dressing (you can always do half and half)

Assembly:
You'll never find an easier preparation than this one. Mix all ingredients, sprinkle with extra cheddar cheese and bake at 350 degrees for 30-40 minutes until bubbly. Serve hot, but it's delicious even at room temperature. Great with celery, tortilla chips or spread on a baked baguette.

Mmmmm...salmon dill spread/dip!

Last year we were visiting my husband's grandparents, and his grandma made a fabulous smoked salmon dip. Pregnant at the time, I was limited my smoked meats and seafoods (better to err on the side of caution!), so I spared the family the shock of watching me eat the entire bowl with a spoon...Believe me, it was so good I was tempted! The minute I had my daughter, I bought a big package of smoked salmon and made my own take on grandma's wonderful dip. Mine is more of a spread, but it can be modified into a dip by blending in a bit of sour cream. This spread is great on bagels or with chips or crackers (I even ate some with carrots the other day). One of the great things about this spread is that you can eliminate any ingredient you don't like...don't care for red onions? Don't use them!

Ingredients:
3 pieces of nova smoked salmon, diced
2 tbsp. red onion, minced
1 brick Philly cream cheese, softened
2 tbsp. fresh dill, minced
1 tbsp. fresh lemon juice
salt, pepper to taste
1/8 cup sour cream (optional)

Assembly:

Stir together all ingredients and serve. As with the aioli, refrigerating for a few hours does wonders for the flavor of this spread/dip.

Popeye's Dream~ Spinach-Artichoke Dip

I am addicted to spinach-artichoke dip! This recipe makes enough for a party (or for one greedy person like me to enjoy as a snack all week!), so I recommend freezing half for later. It's great with chips, crudite, as a panini spread or just on plain french bread. If you're trying to justify making this full fat recipe, just remember that it has spinach in it. Lots and lots of spinach. Now how can that be a bad idea?!

2 10 oz. boxes of frozen spinach, thawed, drained and chopped
1 can artichoke hearts, chopped

1/4 cup butter

3 cloves of garlic, minced

1/2 of a yellow onion, minced

1/4 cup all-purpose flour

1/4 cup chicken stock

1 pint heavy cream

2 tsp. lemon juice

1 tsp. hot sauce

2 tbsp. dry white wine

1/2 tsp. salt

2/3 cup parmesan or romano cheese

1/2 cup white cheddar or cheddar-jack cheese

black pepper

Saute onions and garlic in butter. Add flour and stir to make a roux. Cook flour, onion, garlic mixture for one minute. Add chicken stock, heavy cream and white wine. Bring to a boil. Add lemon juice, hot sauce, salt, and pepper. Stir in spinach and artichokes. Remove from heat and stir in cheese. Serve hot.