January 2022 – Dips

Cheddar Cheese Dip

Same recipe submitted by Amanda Hoover, Ephrata and Sue Stauffer, East Earl

  • 8 oz. cream cheese, softened
  • 8 oz. sour cream
  • 2 to 4 tablespoons cheddar cheese powder
  • 2 to 4 tablespoons sour cream and onion powder

Beat cream cheese and sour cream together till smooth. Add cheese powder and sour cream and onion powder; mix well. Chill and serve with vegetables or crackers.

Dill Pickle Dip

Dennis Gehr, Stevens

  • 8 oz. package cream cheese, softened to room temperature
  • 1 cup finely chopped dill pickles
  • ¼ cup finely chopped sweet onion
  • 3 tablespoons pickle juice
  • 1 teaspoon dried dill weed
  • ½ teaspoon kosher salt
  • pinch black pepper
  • hot sauce, optional, to taste
  • pretzels or veggies, for serving

Using a wooden spoon, press into the cream cheese and stir to loosen until smooth. Add the remaining ingredients and thoroughly. Cover with plastic wrap and refrigerate for an hour before serving.

Serve with pretzels or veggies, or spread on a bun for a hamburger.

Apple Dip

Amanda Hoover, Ephrata

  • 8 oz. cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ cup brown sugar
  • ½ cup peanut butter
  • milk

Beat all together except milk. Add just enough milk until right consistency for dipping.

Shrimp Dip

Peggy Leid, Denver

  • ½ cup chili sauce
  • 8 oz. cream cheese
  • ½ cup salad dressing
  • ¼ cup chopped onion
  • 4½ oz. can tiny shrimp, rinsed and drained

Blend chili sauce with cream cheese. Mix in salad dressing and onions. Fold in shrimp. Refrigerate.

Serve with crackers, pretzels, Doritos, etc.

Mexican Layer Dip

Pat Roth, Ephrata

  • 1 lb. ground beef
  • 1 medium onion, chopped and divided
  • 15 oz. can tomato sauce
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 oz. can refried beans
  • 2 medium tomatoes, seeded and chopped
  • 1 small green pepper, finely chopped
  • 2 cups sour cream
  • 3 cups shredded Mexican cheese blend

In a large skillet, cook the beef and half of the onion over medium heat until the meat is no longer pink. Drain.

Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, until thickened. This takes about 20 minutes.

Spread the refried beans into a 13”x9” dish. Top with the beef mixture, tomatoes, green peppers and the rest of the onions. Layer with the sour cream and cheese.

Optionally, garnish with chopped green onion and chopped tomatoes.

Serve with chips.

Fluffy Caramel Apple Dip

Pat Roth, Ephrata

  • 8 oz. package cream cheese, softened
  • ½ cup packed brown sugar
  • ¼ cup caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow crème
  • apple slices

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth. Fold in the marshmallow crème.

Serve with apple slices.

Hot Pizza Dip

Gloria Dougherty, Akron


  • 8 oz. package cream cheese, softened
  • 1 teaspoon Italian seasoning
  • 1 cup (4 oz.) shredded mozzarella cheese
  • ¾ cup (3 oz.) shredded Parmesan cheese
  • 8 oz. pizza sauce
  • 2 tablespoons chopped green bell pepper
  • 2 tablespoons sliced green onion
  • assorted crackers, breads or vegetables for dipping

Combine cream cheese and Italian seasoning; mix well. Spread in the bottom of a microwave-safe serving dish.

Combine mozzarella and Parmesan cheeses; sprinkle half of mixture over cream cheese. Spread pizza sauce over cheese with a spatula. Top with remaining cheese, pepper and onions.

Heat in microwave on high for 2 to 3 minutes or until mixture is bubbly and heated through.

Mom’s Dip

Kathleen Lyet, Lititz

  • 8 oz. cream cheese
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 2 eggs
  • 2 tablespoons vinegar
  • 4 tablespoons chopped onions
  • 4 tablespoons chopped green pepper

Beat sugar, eggs and vinegar together. Add to melted butter. Cook, stirring, until thick. Stir in cream cheese till smooth. Remove from heat.

Add chopped onions and green peppers. Cool.

Serve with veggies or crackers.

Pickle Dip

Kris Zimmerman, Lititz

“I warn you this is a very addictive dip. Once you start, it’s so hard to stop. It is so good! Great with potato chips.”

  • (2) 8 oz. packages cream cheese
  • 16 oz. sour cream
  • 32 oz. jar Gedney Jalapeno Babies or dill pickles, finely chopped
  • ¼ to ½ cup pickle juice
  • garlic salt, to taste

Cream sour cream and cream cheese together. Add pickles. Mix in pickle juice until desired consistency is reached. Add garlic salt to taste.

Enjoy with potato chips or chips or your choice.

Ranch Dip

Karla Sensenig, Denver

  • (2) 8 oz. packages cream cheese, softened
  • 16 oz. sour cream
  • ¼ cup sugar
  • 2 teaspoons vinegar
  • 2 packs Hidden Valley Ranch dressing mix

Mix all together with handheld beaters until creamy and smooth. Enjoy with veggies.

Makes 1 quart.

Hamburger Dip

Karla Sensenig, Denver

  • 2 lb. or less Velveeta cheese
  • 2 lb. ground beef, fried
  • 10 oz. can mushroom soup
  • 1 can tomato soup or 1 cup juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 8 oz. cream cheese, softened

Melt Velveeta cheese. Add remaining ingredients. Mix well.

Serve warm with taco chips or homemade soft pretzels.

Can be kept warm in a crockpot.