brownie batter dip {winner!!}

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Brownie Batter Dip from Shalee:

via Mels Kitchen Cafe

8 ounces cream cheese, softened to room temperature

1/4 cup butter, softened to room temperature

2 cups powdered sugar, plus more for stiffer consistency, if needed

5 Tbsp all-purpose flour

5 Tbsp cocoa powder, regular or Dutch-process

2 Tbsp brown sugar

1 tsp vanilla

2-3 Tbsp milk

Chocolate Chips for garnish (optional)

Pretzels, strawberries, graham crackers, animal crackers, apples for dipping

In a large bowl, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in without breaking it, but not so soft it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. garnish with chocolate chips, if desired.

caramel apple dip.

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Caramel Apple Dip from Beckie:

1 block cream cheese, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla

Whip together until smooth.

Add almost 1 bag of Heath Bar chips (I serve on the side)

I also serve this dip with GALA apples as they have a good consistency to hold a dip (sliced and sprinkled with lemon juice).

pumpkin cheesecake caramel dip.

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Pumpkin Cheesecake Caramel Dip from Jenni:

2 (8oz) cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/4 cup sour cream

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 cup caramel sauce

In a kitchenaid or mixer, combine cream cheese and powdered sugar until frosting consistency.

Add pumpkin, sour cream, cinnamon, nutmeg and cloves. Mix until it is fully incorporated.

Pour the caramel sauce on top and create a marble look by swirling with a knife.

Serve with graham crackers, cinnamon sugar pita chips or gingersnaps.

tomato basil dip.

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Tomato Basil Dip from Michelle:

1 cup seeded and diced Roma tomatoes
1/4 cup chopped sun dried tomatoes
1-2 tsp minced garlic
1 cup chopped basil leaves (the amount in one regular sized package of fresh basil)
1 cup mayo (plus a little more if needed)
4 oz Monterey Jack cheese
1 cup parmesan cheese

Mix all ingredients and bake at 325 for 20-25 minutes. Serve with crustinis.

roasted red pepper dip.

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Roasted Red Pepper Dip from Shauna:

1 (7 ounce) jar roasted red peppers (about 1 cup diced)
3/4 cup mayonnaise (low-fat works great)
1 (8-ounce) package cream cheese, softened (low-fat works great)
2 Tbsp minced onion
3 cloves garlic, minced
1 Tbsp Dijon mustard
12 ounces shredded pepper jack cheese

Preheat oven to 350 degrees. If using bottled peppers, remove them from the jar and blot the excess water with paper towels, a lot of excess moisture will affect the texture of the dip. Dice the peppers and set aside. Combine the mayonnaise, cream cheese, onion, garlic, and Dijon mustard. Add in the shredded cheese and the diced peppers. Place in an 8x8-inch (or smaller size) dish like a pie plate. At this point, you can cover it and refrigerate the uncooked dip for up to 2-3 days. Place in the oven and cook for 30-45 minutes. baking time depends on the size of the dish used. Remove from the oven when the dip is golden and bubbly on top. Serve immediately.

caramel apple dip.

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Caramel Apple Dip from Ashley:

1 8 oz brick cream cheese, softened
1 container caramel sauce (approx. 16 oz)
1 pkg heath bits
granny smith apples, sliced

Mix together thoroughly the cream cheese and 2 big spoonfuls of caramel sauce spread across the bottom of 4 - 1/2 pint jars or 1 glass pie plate. Spread a layer of the remaining caramel sauce as the second layer. Sprinkle heath bits on top. Chill in fridge for a couple hours. Serve with sliced apples.

jalepeno popper dip.

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Jalepeno Popper Dip from Brittany:
via yummly

6 slices bacon
2 pkgs cream cheese
1 cup mayonnaise
4-6 chopped jalapeno without seeds
1 cup cheddar cheese
1/2 cup mozzarella cheese
1 cup diced green onions

Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up.