I am looking to expand my offerings of hot dip. I have already made the blue-goat-prosciutto-artichoke dip this season and am serving some crab dishes, so those are out.

Anyone have a tried and true hot dip worthy of Christmas Day to serve as a centerpiece around other hors d'oevures?

Thanks and Happy Holidays,
Sue

Linda in Tennessee
Sweet Onion Cheese Dip

3 large sweet onions coarsely chopped
1 garlic clove minced
2 T butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 t hot sauce
1/2 cup shredded parmesan cheese

Saute onions and garlic until tender. Remove from heat.
Add cheese, mayo and hot sauce. Transfer to baking dish.
Bake at 350 degrees for 20 minutes until lightly browned.
Serve with crackers. Makes 5 cups. (Note:... a BIG favorite!
serves a good size party)

HOT ARTICHOKE SPINACH DIP (serves 12)
10 oz frozen choppe spinach, thawed & drained
14 oz can artichoke hearts, drianed
1 cup mayonnaise
1 1/2 cups Parmesand, shredded
1 1/2 cups Monterey Jack, shredded
Garlic salt to taste
2 tsp Tabasco
Melba toasts

Preheat oven to 350°. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients & mix thoroughly. Pour into a 1 1/2 qt ovenproof dish. Bake 30 minutes. Serve warm with Melba toasts & crackers.~~A Slice of Paradise

JUNIOR LEAGUE SEAFOOD DIP (serves 6-8)
1 round loaf of French or Italian bread
1 cup grated Cheddar
1 cup chopped onion
1 cup tiny shrimp or crabmeat, coarsely chopped
1 cup mayonnaise
Cubed French or Italian bread

Preheat oven to 350°. Slice off the top of the bread & hollow out the center to form a bowl. Cut the bread from the center into cubes & set aside.
Mix the grated cheese, onion, shrimp & mayo by hand or in a processor until just blended. Transfer to the hollowed bread, place on a cookie sheet, & bake 20 minutes until bubbly. Serve w/crackers & the reserved bread cubes. Can also be baked in a buttered casserole & served w/bread or crackers.~~Without Reservations

SPICY SHRIMP SPREAD (2 cups)
8 oz pkg cream cheese at room temperature
2 TBL chopped onion
2 TBL sour cream
1 TBL creamed horseradish
1/4 tsp salt
Dash pepper
8 oz cooked shrimp, chopped

Preheat oven to 375°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stir until thoroughly blended, then fold in the shrimp.
Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~~Delicioso

CLAMS CASINO
2 cans minced claims with their liquid
2 Tbls. lemon juice
1 small onion chopped
2 cloves garlic minced
2 Tbls. fresh parsley chopped or 1 tsp. dried
1/4 c. butter
1/2 tsp. oregano
3/4 c. seasoned bread crumbs
2 drops hot sauce or to taste
1/2 c. cheddar or parmesan cheese grated
Paprika

Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers.

Chicken Wing dip

3 boneless chicken breasts, parboiled
2 8oz. bricks of cream cheese, softened
1/3 c. Bleu cheese or Ranch salad dressing
1 16 oz. bag shredded cheddar cheese-divided
1 5 oz. jar Franks hot sauce (or any brand of hot sauce)
1 bag tortilla chips

Shred the chicken into small bits into a large bowl. Mix together all ingredients except for around 2/3 c. shredded cheese. Place mixture into a pie plate or a casserole dish, top with remaining cheese. Place into a 350 degree oven for about 25 minutes. Serve with Tortilla chips.

This dip is even better the next day warmed up.