We had a family get together yesterday and I was in charge of dessert. But then I got my Food Network magazine in the mail and saw the cool Chex Mix bowl and knew I had to make it, ofcourse I had to make dip with it. I decided to go with this dip as I had everything in the house already.

This was a HUGE hit, it was gone before the meal was even ready and Adam still had some on his plate and said “You need to make this again as soon as possible.

Roasted Garlic Bacon Dip (From: Food Network Magazine)

• 2 heads of garlic
• 6 pieces crisp chopped bacon
• 1 1/2 c. sour cream
• 3/4 c. mayo
• salt & pepper
• chives
• scallions
• Worcestershire sauce

Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes.

Mix all ingridents together until well blended, chill.

We had friends over for dinner on Saturday and planned a nice dinner and then to play Apples to Apples, I decided instead of dessert for our meal I would make some dips to munch on during our game. This worked out good as we were all stuffed from dinner and could munch on dip as we pleased.

I made cookie dough dip and this pumpkin dip. I served both with Nilla Wafter and Graham Cracker sticks, everyone preferred the nilla wafers but both we were good. This is the perfect fall dip.

Pumpkin Dip (From: Pennies on a Platter)

• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 cup pumpkin puree
• 4 teaspoons maple syrup
• 1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth.  Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.

I saw this recipe on Ambers Delectable Delights this past weekend, I took mental note, but wasn’t sure when I would need a large thing of dip. Then when trying to figure out what to bring for a work pot-luck I decided that this dip would be perfect with some veggies.

This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!

Roasted Garlic & Herb Dip (From: Williams Sonoma)

• 4 heads garlic
• 2 tablespoons olive oil
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 1/2 cups sour cream
• 6 tablespoons mayonnaise
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper, to taste
• Potato Chips and/or fresh veggies for serving

Preheat an oven to 400°F.

Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.

Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.

Serve the dip with potato chips and or veggies.

We had a halloween pot luck at work, and I wanted to bring something halloweeny, I found these and thought they would be fun. I made them a little simpler though to suit my tastes.

I doubled this recipe for the group of 6 of us girls, these were VERY yummy fresh out of the oven when the cheesy was still hot. They were also good the next day, I will be making these many more times, but trying different flavor of cheese with them.

Crabby Snake Coils (From: Pillsbury)

• 1/3  cup garlic-and-herbs spreadable cheese (I used garlic as I could find herb)
• 1/3 cup chopped green onions (I omitted and added onion powder)
• 1 can (6 oz) crabmeat, drained (I used chicken)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• Pimiento-stuffed green olives and roasted red bell pepper, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.

Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.

Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.

Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

I have been wanting to try a cheeseball for a long time, but never had a reason. I figured this party was the PERFECT reason! I am kinda a picky person and no recipe really pulled me, til I found this one for cheese shread, but I REALLY wanted a ball, so I adapted the orgional recipe to make it into ball format

This was super yummy, and was a hit of the party.

Cheese Ball (From: Myself Inspired By: Amber’s Delectable Delights)

• 8 oz. block sharp cheddar cheese
• 4 oz. block white cheddar
• 8 oz. cream cheese
• 1 clove garlic
• 1 teaspoon parsley
• 1 teaspoon onion powder
• Salt and pepper to taste

In a food processor fitted with the shredding disk, shred cheddar and pepper jack cheese. Empty the cheese from the workbowl and place the metal blade into the bottom of the bowl.

Add the cream cheese, garlic and remaining seasonings into the workbowl and process for one minute. Add in the shredded cheese and process for 1-2 minutes or until everything is well mixed and creamy.

Roll into a ball, with the bottom flat then roll some shredded cheese around the edges refrigerate until ready to serve, serve with crackers, trsicuits, or pretzels.