Two of my favorite recipes that I have discovered over my past few years as a party host are a pepperoni dip, served hot, and a Mexican dip, served cold. Neither one is particularly healthy, but they are both particularly delicious -- and can be served in bread bowls.
The Mexican Dip
This is a three-layer dip that you can make on a plate or in a bowl. Each of the ingredients can be bought pre-packaged requiring no additional work, and it takes no more prep time than throwing all of the ingredients together.
- 1 package cream cheese
- 1 package sour cream
- 1 package taco seasoning
- 1 jar salsa
- 2 cups shredded cheese
Mix together the cream cheese, sour cream, and taco seasoning. Spread this along the bottom of the plate. Pour the jar of salsa on top of the first layer, and top with shredded cheese.
It’s really that simple. And it’s delicious. Best served with tortilla chips; my personal preference are the ones with a hint of lime.
This three-ingredient dip is served straight out of the oven. Each ingredient can be bought pre-packaged, and it’s always a crowd pleaser.
- 1 8-ounce package of pepperoni
- 1 can cream of mushroom soup
- 1 8-ounce package of cream cheese
Preheat the oven to 350 degrees. Mix the ingredients together and put them in a baking dish. Bake for 30 minutes or until the top is bubbly and the pepperoni is turning everything orange.
This one is also really that simple. Best served in a bread bowl with bite-sized pieces of bread.
Photos are courtesy of the author.