Crack Dip

1. Crack Dip

Ingredients:

• 8 oz cream cheese, softened

• 1½ cups sour cream

• 1 oz dry ranch dressing mix (about 2 tablespoons)

• ½ teaspoon black pepper

• 2 cups shredded cheddar cheese

• ¾ cup cooked bacon, crumbled

• ½ cup chopped green onions

Instructions:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add sour cream, ranch mix, and black pepper; stir until well combined.

3. Fold in cheddar cheese, bacon, and green onions.

4. Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.

5. Serve chilled with crackers, chips, or veggie sticks.

2. Chip Dip

Ingredients:

• 250 g (8 oz) herb & garlic cream cheese, softened

• 1½ tablespoons dry ranch dressing mix

• ½ cup sour cream

Instructions:

1. In a medium bowl, mix cream cheese and sour cream until smooth.

2. Add ranch dressing mix and stir until fully incorporated.

3. Transfer to a serving bowl, cover, and refrigerate for 30 minutes before serving.

4. Serve with potato chips, pretzels, or fresh vegetables.

3. Rotel Dip

Ingredients:

• 1 pound ground beef

• 1 (10 oz) can Rotel diced tomatoes with green chilies

• 1 (16 oz) block Velveeta cheese, cubed

Instructions:

1. In a large skillet, cook ground beef over medium heat until browned; drain excess fat.

2. Add Rotel tomatoes (with juice) and Velveeta cubes to the skillet.

3. Stir over low heat until cheese is fully melted and mixture is creamy.

4. Transfer to a serving bowl or keep warm in a small slow cooker.

5. Serve hot with tortilla chips or crusty bread.

4. Beer Cheese Dip

Ingredients:

• 12 oz beer (lager or ale works best)

• 8 oz cream cheese, softened

• 8 oz cheddar cheese, shredded

• 8 oz Monterey Jack cheese, shredded

• ½ teaspoon garlic salt

• ¼ teaspoon paprika

Instructions:

1. In a medium saucepan, add beer and bring to a simmer over medium heat.

2. Reduce heat to low and whisk in cream cheese until smooth.

3. Add cheddar and Monterey Jack cheeses, stirring until fully melted.

4. Season with garlic salt and paprika; stir well.

5. Serve warm with pretzels, bread cubes, or crackers.

5. Crockpot Cheese Dip

Ingredients:

• 16 oz Velveeta cheese, cubed

• 8 oz cheddar cheese, shredded

• 1 cup Pico de Gallo

• 1 cup milk

• 1 lb pork sausage, cooked and crumbled

• Tortilla chips, for serving

• Extra Pico de Gallo and sour cream, for garnish

Instructions:

1. In a skillet, cook pork sausage until browned; drain excess grease.

2. Add sausage, Velveeta, cheddar, Pico de Gallo, and milk to a crockpot.

3. Cook on low for 1–2 hours, stirring occasionally, until smooth and melted.

4. Keep on warm while serving.

5. Top with extra Pico de Gallo and sour cream. Serve with tortilla chips.

6. Crockpot Pizza Dip

Ingredients:

• 8 oz cream cheese, softened

• 3½ cups shredded mozzarella cheese, divided

• ⅓ cup grated Parmesan cheese

• 1½ teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 5 oz pepperoni minis (reserve some for topping)

• 14 oz jar pizza sauce

• 1 tablespoon chopped fresh basil

• French bread slices, for serving

Instructions:

1. Spread cream cheese evenly in the bottom of a crockpot.

2. Sprinkle 2 cups of mozzarella cheese and all Parmesan cheese over cream cheese.

3. Sprinkle Italian seasoning and garlic powder on top.

4. Add pepperoni minis, then pour pizza sauce evenly over the mixture.

5. Top with remaining mozzarella cheese and extra pepperoni.

6. Cook on low for 2 hours or until melted and bubbly.

7. Garnish with fresh basil and serve warm with French bread slices.