Appetizers Cookbook Dips Recipes with Pictures

Chunky Cheese Dip

Sounds terrible but is really good – trust me, I am your AUNT!

Chunky Cheese Dip from the Bartholomew Buffet

2 C. Cheddar cheese, shredded
2 C. pecans, chopped
5 to 6 tsp. mayonnaise, or more if you like (I use 7 to 8 tsp.)
6 green onions, chopped

Mix above ingredients into bowl. Pat into a 9″ pie plate (looks very nice in a Longaberger pie plate). Refrigerate 4 to 5 hours. Convert onto a plate. Spread 1/2 jar of raspberry hot pepper preserves (Rothchild) on top. Serve with Ritz crackers.

SUGGESTION: Use the other 1/2 jar of raspberry hot pepper preserves to spread on a layer of cream cheese and serve with crackers.

Appetizers Cookbook Dips

Cheese Onion Dip

2 tomatoes, chopped
1/4 green pepper, chopped
6 green onions, chopped
10 drops Tabasco sauce
2 C. Cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 C. Green Goddess dressing

Mix all ingredients together. Serve with chips.

NOTE: Doritos are very good with this dip.

Appetizers Cookbook Dips

Cheese and Crackers

2-8 oz. pkgs. cream cheese (can use low-fat)
1-14 oz. can crushed pineapple
1/4 C. green pepper, finely chopped (red peppers are fun for Christmas)
2 T. onion, minced
1 T. seasoned salt
Assorted crackers

Squeeze juice from pineapple until very dry. Mix the remaining ingredients. You can mold it into a cheese ball and roll in crushed walnuts or pecans. It is best to serve after it has aged for 3 to 4 days.

Appetizers Cookbook Dips Salsas


1/4 C. red onion, finely chopped
1T. fresh lime juice
1/2 T. cider vinegar
1/4 tsp. salt
1 garlic clove, minced
1 Serrano chile, seeded and finely chopped
1/4 C. fresh cilantro, chopped
1 ripe, peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped

Combine the red onion, lime juice, cider vinegar, salt, garlic and Serrano chile in a medium bowl. Add cilantro, avocado and tomato; stir well. Serve immediately. Yield: 1 cup.

Beef Casseroles Cookbook Dips

Diana’s Mexican Casserole Dip

1 1/2 lbs. hamburger, browned
1 pkg. taco seasoning
1 – 8 oz. pkg. sour cheese
1/2 lb. mozzarella cheese
1/2 lb. Cheddar cheese
2 tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 jar taco sauce (medium spiced and any size you want)

Combine the hamburger and taco seasoning as directed on back of seasoning packet. Salt veggies lightly. Place half of meat mixture in casserole; layer half of vegetables, all sour cream, and all mozzarella. Repeat with meat, veggies and Cheddar cheese. Pour taco sauce over top. Bake at 350º for 35 to 40 minutes.

Cookbook Dips

Creamy Taco Dip

2 – 8 oz. pkgs. cream cheese
1 tsp. taco seasoning
1 tsp. dried parsley
1 C. chunky salsa
1/3 C. (1 1/2 oz.) Cheddar cheese, shredded
1/2 C. (2 oz.) ripe olives, finely chopped

Mix ingredients together and chill 1 hour before serving

Appetizers Cookbook Dips

Connie’s Dip

Connie’s Dip

1 lb. hamburger, browned until fully cooked
1 can Ro-Tel tomatoes*
1 lb. (small box) Velveeta cheese, cut into medium cubes

Brown the hamburger, then add the tomatoes and cheese. You can cook this on the stove, but use low heat or it will burn, or you can use the slow cooker.

*1 use the mild or original and drain just a little of the juice off.

Cookbook Dips

Bean Dip

My branch supervisor for Longaberger served this recipe at our monthly meeting. It is very good and lasts in the refrigerator for quite a while.

Black-eyed peas, drained and rinsed well
Add any vegetable to your liking
(carrots, radishes, onion, cucumber, celery, 1 can whole corn, drained, etc.)

If you are going to use tomatoes, put them in right before serving because they do not store well. Add Seven Seas Zesty Italian Dressing, and it MUST be Seven Seas. Refrigerate and serve with tortilla chips.

Cookbook Dips

Bagel Dip

16 oz. sour cream
16 oz. Hellmann’s mayonnaise
1 regular onion, chopped
3 T. Accent
Dill, to taste
4 small pkgs. Buddig corned beef

Appetizers Cookbook Dips

Aunt Nonnie’s Cheese Ball

2-8 oz. pkgs. cream cheese
1 tsp. Accent
1 bunch green onions, finely chopped
1 small can chopped ripe olives
1/2 jar dried beef, chopped

Mix well, form into a ball, and roll in chopped pecans to cover.