Holiday Cheer – Dips for Chips and Veggies

by Anna on December 20, 2014

We are in the midst of the Holiday Season, with Chanukah having started on December 16th, Christmas five days away, New Year’s Eve and Day just a ten days or so away.  I’m sure most of us still have a lot of holiday entertaining to do or attend.  Here are a few easy to prepare dishes to make and share.


One of my favorites to make year round. Northwest Houston RWA will tell you this is one of dishes I bring often to our meetings. Serve with tortilla chips.

Layered Taco Dip


1 can (16-oz) refried beans
1 pkg. dry taco seasoning
1 (6-oz) carton avocado dip
1 (8-oz) carton sour cream
1 (4 ½-oz) can chopped ripe olives
2 large tomatoes, diced
2 cups shredded cheddar cheese
1 (16-oz) jar picante sauce


Combine beans and dry seasoning mix. Spread bean mixture evenly in a 12X8X2-inch dish. Layer remaining ingredients in order listed. Refrigerate at least an hour before serving. Serve with chips.

Herb Veggie Dip Mix


1 tbsp parsley
1 tbsp thyme
1 ½ tsp dried tarragon
1 ½ tsp minced onion
¾ tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 cups sour cream
2 tsp lemon juice


Combine all ingredients and mix until well blended. Cover and refrigerate at least 4 hours before serving. Serve with assorted fresh vegetables.

Hot Artichoke Dip


½ cup mayonnaise
½ cup grated Parmesan cheese
4 (1/4 cup) medium green onions, chopped
1 can (14 or 15 oz) artichoke hearts, drained and coarsely chopped
Assorted crackers


Preheat oven 350° F.

In a small bowl, stir mayonnaise and cheese until well mixed. Add onions and artichoke hearts, mix well. Spoon into an ungreased 1-quart casserole.

Cover and bake 20-25 minutes or until hot. Serve warm with crackers.

For Hot Artichoke-Spinach Dip:

Increase mayonnaise and Parmesan cheese to one cup each. Stir in 1 box (9 oz) frozen chopped spinach, thawed and squeezed of excess water. Spoon into casserole dish and bake as directed.

Fruit Peanut Butter Dip

Mix 1/2 cup peanut butter to 1 cup Greek plain non-fat yogurt. Serve with apples, strawberries, bananas, etc.

SEAFOOD CHEESE DIP (for the slow cooker)


1 package (32 oz) Velveeta cheese, cubed

2 cans (10 oz) lump crab, drained

1 can (10 oz) diced tomatoes and green chilies, undrained

1 cup frozen cooked salad shrimp, thawed

French bread baguettes, sliced and toasted


In a greased 3-quart slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low for 1½ to 2 hours or until cheese is melted, stirring occasionally. Serve with baguettes.



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