Ingredients

• 1 cup sour cream
• 1 Tbsp. dried chopped onion
• 1 tsp. onion powder
• 1 pinch garlic powder
• 1/4 tsp. kosher salt
• 1 Tbsp. finely chopped fresh parsley, or 1 teaspoon dried parsley

Directions

1. Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
2. Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5 to 7 days.

Ingredients

• 3 large boneless, skinless chicken breasts, boiled and shredded
• 8 ounces cream cheese, cubed
• 1 cup ranch dressing
• 1 cup hot sauce and more as needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ cup green onion, chopped
• 1.5 cups mozzarella cheese, shredded, divided
• 1.5 cups cheddar cheese, shredded, divided

Directions

1. Preheat your oven to 350 degrees F. and spray a 9×9-inch baking pan with non-stick cooking spray.
2. In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
3. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remaining mozzarella and cheddar cheese.
4. Bake for 20-30 minutes, or until the cheese has melted and the sides are bubbling. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.

Ingredients

• 1/2 cup Hellmann’s mayonnaise
• 1 cup of sour cream
• 1 packet of Knorr Vegetable packet

Directions

1. In a non-metal bowl, mix Knorr packet, mayonnaise, and sour cream with a wooden spoon. The reaction of acidic ingredients in the dairy with metal utensils can cause a metallic or altered taste.
2. Cover and let sit in the refrigerator for at least two hours. Serve with vegetables or potato chips.

Ingredients

• 2 cups corn kernels (about 4 ears of fresh corn or 2 cans)
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 (4 oz) can diced green chiles
• 2 tablespoons pickled jalapeños, diced
• 3 green onions, finely sliced, plus more for serving
• 2 cups Monterey Jack cheese, grated (or Mexican blend)

Directions

1. If using fresh corn, place corn on a baking sheet and place under the broiler, turning corn to lightly char all sides. Set aside until cool enough to handle, then slice kernels from cobs.
2. If using frozen or canned, thaw or strain, and spread corn out on a baking sheet. Place under the broiler, occasionally stirring to char all sides of the corn. Set aside.
3. Preheat oven to 375°F.
4. In a medium to large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. Add salt, chili powder, garlic powder, canned chiles, jalapeños, green onion, and cheese, and stir to combine. Stir in corn.
5. Transfer to a baking dish and use a rubber spatula to smooth the top out.
6. Bake until the mixture is bubbly and the top is golden brown, or 30-35 minutes. Top with green onions and enjoy!

Ingredients

• 3 Roma tomatoes, seeds removed, diced
• 2 avocados diced
• ⅓ cup diced red onion
• 1 (15-ounce) can canned black beans, rinsed and drained
• 1 (15-ounce) can canned black-eyed peas, rinsed and drained
• 1½ cups canned or frozen corn kernels, thawed
• 1 bell pepper, diced, any color
• 1 jalapeño, seeds removed, finely diced
• ⅓ cup chopped fresh cilantro
• tortilla chips for serving
• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Directions

1. Combine and stir tomatoes, avocado, onion, black beans, black-eyed peas, corn, pepper, jalapeño pepper, and cilantro in a large bowl.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well. Keep refrigerated and stir before serving.

Ingredients

• 15 ounces ricotta cheese, drained
• 8 ounces cream cheese
• 1 ¼ cup powdered sugar, sifted
• 1 ½ teaspoons vanilla extract
• ¾ cup mini semi-sweet chocolate chips

Directions

1. Combine ricotta cheese and cream cheese together in a medium mixing bowl using a hand mixer. Mix on medium-high speed for several minutes until smooth and creamy.
2. Add powdered sugar and vanilla extract, and beat until combined and smooth.
3. Fold in the mini chocolate chips. Cover and refrigerate until ready to serve. The dip is best refrigerated for 1 hour but can be served in as little as 15 minutes if need be.

Ingredients

• 14-ounce can artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 8 ounces cream cheese, room temperature
• 1 cup freshly grated Parmesan cheese, loosely measured
• 1 clove garlic, minced
• 1/2 cup spinach, frozen, thawed and liquid squeezed out

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic, and 3/4 cup of Parmesan cheese until smooth.
3. Place mixture in a greased baking dish (an 8×8 in. or a little smaller will work).
4. Sprinkle remaining 1/4 cup of Parmesan cheese on top. 
5. Bake for about 20 minutes or until hot and bubbly. Serve warm with crackers and enjoy.