Creamy, buttery, cheesy potatoes with bacon are combined in this Loaded Baked Potato Dip to create a snack that is a guaranteed win for your football party. Everyone knows that potatoes and sour cream go together like football and snacks.

And we all know, the better your snacks, the better your team’s chance of winning, right?

My family is all about dippable foods and when I had the idea of a cheesy potato dip for potato chips? I was all over that. It should come as no surprise that my family absolutely loved this recipe and it’s become a much-loved favorite in our house.

Baked Potato Dip

To make this baked potato dip recipe, first, bake the potatoes. Then slice them in half, hollow out the centers and combine that fluffy baked potato with sour cream, butter, and cheese.

The filling is my favorite part of classic twice-baked potatoes and that was the inspiration for this Twice Baked Potato Dip.

Served with sturdy potato chips or eaten with a spoon, this is the mashed potato dish of my dreams.

Loaded Potato Dip

Potatoes + Potatoes + all the delicious dairy + bacon?! What’s not to love about this combination?

Perfect for game day or pretty much any other occasion, this loaded potato dip is going to be the big favorite for your next event. Judging by how quickly this disappears when I make it, I can pretty much guarantee it.

Even if your team misses the Hail Mary pass, these potatoes will ensure your party is a winner.

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Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

Cranberry Chutney

I am a HUGE fan of cranberries that is clear. But what I love is creating recipes that celebrate the tartness of the cranberries and don’t just overpower it with sugar.

There are so many ways to create that balance and this chutney does that beautifully with a combination of sugars from other fruits, spices, heat from red pepper flakes, acid, and a deeper sweet note that comes from brown sugar, not white.

I know it is a bit of a stretch to say this will replace your cranberry sauce. But give it a chance it just might. The delicious scents that come from putting everything in the pan and just letting it simmer might be even better than eating it.

Apple Cranberry Chutney

I am always curious to know how others serve cranberry chutney. Do you serve it hot or cold? It is a very important question and some have strong opinions about it. I am team it depends, just hold the canned cranberry sauce though.

If I am serving it to go on a warm savory item like pork chops, ham, or a turkey, I like to warm it up. It doesn’t make sense to put a super cold item on top of something that is best enjoyed hot.

So if I make the apple cranberry chutney the day before I plan to serve it, I reheat it on low in a saucepan. It doesn’t need to be brought to a boil or anything, just a low simmer is perfect. If I am going to serve it cold, I set it out for about an hour before serving, just enough to take the refrigerator chill off of it.

There are countless ways to serve cranberry chutney! You can use it in dips or on a sandwich. Top a crostini or spoon it on top of a puff pastry baked brie.

The options are endless for the sw

Creamy Artichoke Dip [+ Video]

This is the best creamy artichoke dip we’ve ever had, at home or in a restaurant. Plus, it’s super easy and can be made in the oven or slow cooker.

This creamy artichoke dip comes from my Mom’s best friend. This is definitely one of the most meaningful recipes we have, which is why my mom will be guest posting further down.

I remember everyone raving about it at every gathering we went to growing up. I have never once brought this dip to a party or gathering without someone requesting the recipe. In fact, many times I have quite a few people requesting the recipe. It’s just that good. In fact, out of all the dips I have ever had, including restaurant versions, this one remains my favorite. Is it healthy? Heavens no, but you’ll be quite happy with how delicious it is and let’s be honest, a little applause from your thighs as you walk couldn’t be all that bad, right?

I love how a good recipe can immediately flood you with memories of a person, loved one or event. I sincerely believe that recipes should be shared and passed on between family and friends. They are just as important as stories in our family history.

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Queso Blanco Dip is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

I’ve had a lot of pretty good queso dip in my life. I mean, we’re talking ooey gooey melted cheese with Mexican flavors. What’s not to like about that?

Still, I have no qualms saying that the Queso Blanco recipe I’m sharing today is the BEST Queso Blanco Dip I’ve had. It’s not just a fine-tasting easy dish to set out with a bag of chips for parties. This Queso Blanco recipe is so tasty that I found myself wanting to add it to just about everything.

Smother a burrito with this queso, pour it on a burger, drizzle it across roasted potatoes, pour it over Spanish rice, layer in into nachos or dip your chips in it. However you enjoy this Queso Blanco Dip, it’s sure to knock your socks off.

Queso Blanco Dip

There is just enough heat in this Queso Blanco Dip to keep you coming back for one more bite.

The heat in the cheese comes from the addition of pickled jalapenos and green chiles. It’s easy to adjust the amounts of each ingredient to suit your spice preferences and tolerance.

If you like your queso extra hot, double up on the peppers. I’ve made this dip exactly as written and I’ve made it twice as hot. We all loved it as written below and my husband and my oldest son especially enjoyed it with the extra heat.

I promise it’s not overwhelmingly spicy as written, but you could also reduce the peppers by half if you prefer a mild Queso Blanco Dip. It’ll still be creamy, flavorful, and completely delicious.

My family has always enjoyed the queso we’ve had at Mexican restaurants. I’ve tried over the years to recreate our favorite restaurant-style Queso Blanco to no avail.

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This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

Creamy Cranberry Dip

As soon as I tasted the Cranberry Jalapeno Dip I shared with you last week, I knew I was going to be making it on repeat. I quickly discovered that by stirring it all together, versus serving it in the more striking layers, it was easier to snack on without the potential for crumbling crackers in the cream cheese.

I love the flavor combination but I just may love the festive holiday colors even more. You’ll just do a couple of things differently in this recipe, in order to achieve a perfectly spreadable creamy cranberry jalapeno dip.

I am a big fan of fresh or frozen cranberries. As I’ve said for years, stock up on cranberries while you can, my friends. I buy as many bags as I can get my hands on during the holidays and stash them in the freezer. You don’t need to do anything special with them. Just toss the bags in the freezer and use them while still frozen for any number of recipes.

You can make this with either fresh or frozen cranberries. I did find this to be a teeny tiny bit more crunchy when made with cranberries that hadn’t been frozen, but it honestly wasn’t noticeable to anyone but me. I’ll happily be making this with frozen cranberries throughout the year for every possible occasion.

Cranberry Jalapeno Dip Costco

Have you tried the Costco Cranberry Dip that everyone is talking about? Well, I did and it’s delicious. Guess what though? We like this one even better.

The Costco dip is made with both cream cheese and sour cream. It’s good, don’t get me wrong, but we found that we preferred using all cream cheese and just thinning it a bit with the reserved cranberry juice to achieve the desired consistency.

If you want a near-exact match for Costco’s recipe for cranberry dip, add ¼ cup of sour cream while beating the cream cheese smooth. Just be cautious if you add any extra cranberry liquids, as that will thin it out quickly. Add just a teaspoon or so at a time to keep the right creamy consistency.