Jalapeno Popper Dip
Jalapeno Popper Dip
Perfectly balanced creamy, cheesy richness, with a spicy kick of jalapenos, and a homemade burst of flavor thanks to the Daisy Ranch Dip, this recipe contains all the flavors you love in a popper in an addictive, irresistible, sharable dip.
This Jalapeño Popper Dip is perfect for casual gatherings like game days, potlucks, holiday parties, movie nights, and showers, basically any occasion where people gather for fun and enjoy a crowd-pleasing, cheesy, slightly spicy appetizer with chips, crackers, or veggies. It’s a versatile party starter that’s always a hit.
Jalpeno Popper Dip Ingredients
- Softened Cream Cheese (8 ounces): A mild cheese that helps bind the dip together and adds a velvety texture to the dip.
- Daisy Creamy Ranch Dip (1 cup): Contains the traditional spices and herbs of ranch dressing built in with delicious homemade tastes. It provides a creamy richness and depth of flavor to the dip.
- Shredded Cheddar Cheese (1 cup): Offers a sharp, tangy flavor and melts well into a creamy, gooey texture.
- Bacon Bits (1/4 cup): Adds an irresistible smoky and salty flavor with a crispy texture.
- Diced Green Onions (1/4 cup): They add a mild onion taste as well as a pop of color to the dip.
- Canned Pickled Jalapenos (15 ounces, rinsed and drained): Convenient and consistent, canned jalapenos provide mild heat and a tangy flavor that cuts through the richness of the cheese.
Substitutions, Variations, and Tips
- Any melting cheese may be used in place of the cheddar. American, Monterey Jack, Colby Jack, Gouda, Pepper Jack, Velveeta, Gruyere, Swiss, Fontina, or a mixture are all good choices.
- Jarred or fresh bacon bits work well in this recipe.
- Shallots or chives may be used in place of the green onion.
- Fresh jalapenos may be used I place of the canned jalapenos. Note that fresh jalapenos vary in heat level. For milder flavor, remove the seeds and ribs of the fresh jalapeno and finely dice.
- Hatch green chilies or other canned chilies may be used in place of the jalapenos.
- You can spice up your dip more by adding a dash of hot sauce, a sprinkle of red pepper flakes, or a few diced up jalapenos.
- Top with toasted breadcrumbs or canned French onions for added texture.
- Try adding more protein. Cooked shredded chicken or ground sausage are great additions.
- No oven space? You can prepare the dip in a slow cooker on low. Just be sure to give it a good stir every so often.
- Any left-over dip may be reheated in the microwave at 50% power in 30 second intervals until warm.
How to make Jalapeno Popper Dip
- Preheat the oven to 350°F.
- Mix all ingredients and place in a baking dish. Bake 20 minutes or until bubbly and golden brown.
- Serve with your favorite dippers.
Lighter Buffalo Chicken Dip
Lighter Chicken Buffalo Dip
If you love classic buffalo chicken dip but want a lighter twist, this version made with Daisy Cottage Cheese is about to be your new favorite. It’s creamy, cheesy, and packed with bold buffalo flavor, just a little lighter and higher in protein than the traditional version.
Blended until smooth, Daisy Cottage Cheese creates a rich, velvety base that keeps the dip luscious without feeling heavy. Stir in shredded chicken, your favorite buffalo sauce, and a sprinkle of cheese, then bake until hot and bubbly. The result? A crave-worthy dip that’s perfect for game day, parties, or anytime you’re in the mood for something spicy and satisfying.
Lighter Buffalo Chicken Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): Creates the creamy, velvety base of the dip that adds a whopping 20 grams of protein.
- Shredded Cheddar (3/4 cup): Melts smoothly with a gooey, rich texture and a strong, savory, tangy flavor.
- Daisy Sour Cream (1/4 cup): Adds creaminess and just a hint of tang to the dip.
- Shredded, Cooked Chicken (1 cup): Adds the classic protein and flavor to the dip. Left-over rotisserie chicken works great for this recipe.
- Buffalo Sauce (1/4 cup): Adds the classic flavor to the dip. It’s tangy, spicy, and buttery. Feel free to add more or less depending on your taste.
- Blue Cheese (1 tablespoon): Adds a tangy, pungent flavor that cuts through the rich and spicy dip. It adds depth of flavor and balances out the heat from the Buffalo sauce.
- Diced Green Onions (1 teaspoon): Introduces a pop of color and a mild onion flavor.
Substitutions, Variations, and Tips
- While cheddar is the classic choice, feel free to switch things up with Monterey Jack, Pepper Jack, Gruyère, Fontina, Gouda, or Swiss. They all melt beautifully and bring their own delicious flavor.
- Short on time? Rotisserie chicken works perfectly here. You can also use any leftover shredded chicken or other cooked proteins you have on hand.
- Want to deepen the flavor? Add a few dashes of chipotle hot sauce for smoky heat or a swirl of sriracha for a fun twist.
- Not a fan of blue cheese? Try goat cheese or feta for a different tangy kick.
- No green onions? Fresh chives make a great substitute.
- For an extra boost of flavor, stir in ¼ teaspoon of garlic powder or celery salt.
- Love a little texture? Sprinkle toasted breadcrumbs or crushed butter crackers over the top before baking. You can also fold in a few tablespoons of diced celery for a fresh, crunchy bite.
- Have leftovers? Reheat gently in the microwave at 50% power in 30-second intervals, stirring between each, until warm and creamy again.
How to Make Lighter Buffalo Chicken Dip
- Preheat the oven to 350°F.
- Process the cottage cheese, ½ cup cheddar cheese, and sour cream in a food processor until smooth. Transfer to a mixing bowl.
- Fold in the chicken and buffalo sauce. Pour into a small baking dish. Top with the remaining cheddar cheese.
- Bake for 18-20 minutes or until hot and bubbly.
- Top with blue cheese and green onion. Serve with your favorite dippers.
Jalapeno Crab Dip
Jalapeño Crab Dip
Spicy, Cheesy, and Perfect for Sharing
This Jalapeño Crab Dip is the ultimate party pleaser—whether you’re entertaining guests or just having a cozy night in with family. It’s creamy, cheesy, and a little bit spicy, with sweet corn and tender crab in every bite. Best of all? It’s easy to make ahead and pop in the oven right before serving!
The secret to this rich and decadent dip? Daisy Sour Cream. It adds a tangy, velvety creaminess that brings everything together and balances the heat of the jalapeño perfectly.
Jalapeño Crab Dip Ingredients
- Butter (2 tablespoons): Adds a rich flavor to the dip.
- Frozen Corn (1/2 cup): Picked at the peak of the season, the corn adds a sweet pop of texture and helps balance the heat of the jalapeno.
- Red Bell Pepper (1/2 cup, diced): Crunchy and juicy, with a sweet and mild flavor. Red bell peppers are a bit sweeter than green and add a burst of bright color to the dip.
- Red Onion (1/4 cup, finely diced): Adds a pop of color and a burst of bold, slightly peppery flavor.
- Garlic (1 clove, finely minced): Offers a warm, aromatic kick that’s pungent and a tad sharp. It pairs wonderfully with peppers and onion.
- Jalapeño (1 seeded and chopped): A fresh pepper with an earthy green bell pepper flavor but with more heat. They add a hint of heat to the dip. If you prefer hotter dips, you can add a bit more, or if you prefer milder dips, you can add only half.
- All-Purpose Flour (2 teaspoons): Acts as a thickening agent, helping the dip reach the perfect consistency and texture.
- Daisy Sour Cream (1 cup): The secret ingredient in the dip that makes it extra rich, creamy, and decadent, while adding a slightly tangy flavor. It also helps tame the heat of the jalapeno.
- Monterey Jack (1/2 cup, shredded): Adds a bit of flavor and the texture to the dip. It’s a great melting cheese with mild flavor.
- Asiago (1/2 cup, shredded): Similar to Parmesan, but nuttier in flavor and creamier in texture, it adds flavor and body to the dip.
- Lump Crab (6 ounces, drained): Sweet, mild, and briny, it adds a seafood flavor and elegance to the dip.
Substitutions, Variations, and Tips
- Canned corn works in place of frozen—just rinse and drain to reduce salt.
- Use any bell pepper—red, orange, and yellow are sweeter, while green is more earthy.
- Yellow onions offer a milder, slightly sweeter alternative to red.
- Prefer less heat? Swap jalapeño for paprika or go with a milder Fresno pepper.
- Muenster or Colby can replace Monterey Jack; Parmesan or Romano can sub for Asiago.
- Fresh or canned crab both work. Fresh crab is sweeter and more delicate; canned is saltier and more intense.
How to Make Jalapeño Crab Dip
- Preheat oven to 350°F. Spray a baking dish with nonstick spray.
- In a skillet, heat butter over medium-high. Add corn and cook for 5 minutes, stirring occasionally. Reduce heat to medium.
- Add bell pepper, onion, garlic, and jalapeño. Cook 3–4 minutes, stirring occasionally.
- In a small bowl, stir flour into sour cream, then stir the mixture into the skillet. Cook for 1 minute, then remove from heat.
- Stir in Monterey Jack, crab, and all but ¼ cup of the Asiago. Mix until cheese melts.
- Spoon into prepared dish, sprinkle remaining Asiago on top, and bake for 20 minutes, until bubbly.
- Serve warm with chips, crackers, or sliced baguette.
Spinach Artichoke Dip
Spinach Artichoke Dip
Perfect for game-days, game-nights, parties, and holiday gatherings, this deliciously creamy, rich, cheesy Spinach Artichoke Dip is sure to be the star of the party. It is the perfect hot dip! And it is so easy to make – just mix and pop in the oven for 20-ish minutes and serve. Grab your favorite dippers and get ready for some creamy goodness.
The special ingredient? Daisy Sour Cream Creamy Ranch Dip. It brings extra creaminess and richness to the dip, adding a complex depth of flavor not found in most one-note artichoke dips.
Spinach Artichoke Dip Ingredients
- Daisy Creamy Ranch Dip (1 cup): Contains the traditional spices and herbs of ranch dressing built in with delicious homemade tastes. It provides a creamy richness and depth of flavor to the dip.
- Mayonnaise (1/2 cup): Helps bind the other ingredients together.
- Softened Cream Cheese (4 ounces): A mild cheese that helps bind the dip together and adds a velvety texture to the dip.
- Shredded Mozzarella (1 1/3 cups): A mild stretchy cheese that is perfect for melting. It adds the classic cheesy goodness to the dip.
- Garlic Powder (1/2 teaspoon): Adds to the savory profile of the dip.
- Onion Powder (1 teaspoon): Adds a concentrated, punchy onion taste without adding texture of fresh onions and readily found in most spice cabinets.
- Frozen Chopped Spinach (1/2 cup, thawed and drained): This superfood is packed with vitamins and minerals. It adds a vibrant color to the dip.
- Drained and Chopped Artichoke Hearts (14 ounce can): The classic flavor that is mild, nutty, and earthy. They are great for creamy dips with just the right amount of bite.
- Freshly Grated Parmesan (1/4 cup): Best when freshly grated, it adds a nutty saltiness to the dip and is the classic finishing touch.
Substitutions, Variations, and Tips
- Sautéed onions and garlic may be used in place of the powdered onion and garlic.
- Feel free to add additional spinach if you prefer more veggies.
- You can spice up your dip more by adding a dash of hot sauce, a sprinkle of red pepper flakes, or a few diced up jalapenos.
- No oven space? You can also make the dip in a slow cooker on low. Just be sure to give it a good stir every so often.
- Other cheeses may be substituted for all or part of the mozzarella such as pepper jack, fontina, asiago, Manchego, or parmesan.
- Drained canned crab and a dash of Old Bay Seasoning® may be added to make an even richer dip.
- If baking in cast iron, line with parchment paper to prevent discoloration of the artichokes.
- Any left-over dip may be reheated in the microwave at 50% power in 30 second intervals until warm.
How to make Spinach Artichoke Dip
- Preheat oven to 350°
- Mix Daisy Creamy Ranch Dip, mayonnaise, softened cream cheese, mozzarella cheese, garlic powder, onion powder and spinach until smooth. Stir in chopped artichoke hearts until just combined.
- Spray an 8-cup or 8×8” baking dish with non-stick spray. Spread the dip evenly over the bottom of the dish. Sprinkle parmesan cheese evenly on top.
- Bake 20-25 minutes or until hot and bubbly. Serve with your favorite dippers.
Sour Cream Strawberry Dip
Sour Cream Brown Sugar Berry Dip
You may not have heard of this quick and easy treat, but Sour Cream Brown Sugar Berry Dip is the perfect combination of tart and sweet. Full of juicy flavor and creamy goodness, this combination is perfect for entertaining or for a tasty treat to enjoy any time of the day.
Made with a few ingredients you likely already have in your kitchen; Sour Cream Brown Sugar Berry Dip is a cinch to throw together when your family and friends need a spur of the moment treat. Feel free to customize if you want to swap out the strawberries for other fruits. Perhaps even consider setting up a dipping station for more fun. Family and friends will love dipping their own berries. Just make sure they don’t double dip.
Sour Cream Brown Sugar Berry Dip Ingredients
- Daisy Sour Cream (3/4 cup): The creamy and decadent base of the dip, the slightly tangy sour cream complements the sweetness of the fruit.
- Orange Juice (1 teaspoon): Adds a citrus note to the dip without being overpowering.
- Brown Sugar (1/2 cup): Adds a rich buttery, caramel flavor to the dip. Light or dark brown sugar may be used in this recipe. Use dark brown sugar for a deeper flavor or light brown sugar for a lighter flavor.
- Strawberries (36 medium, about 1 1/2 pounds): Look for bright red berries with bright green caps. Medium to small strawberries work best for this recipe.
Substitutions, Variations, and Tips
- Keep strawberries and other berries refrigerated before use. Wash with cool water, and then dry before using.
- This dip is also great with apple or pear slices, as well as grapes!
- Either fresh or prepared orange juice may be used in this recipe.
- Try substituting lime juice for the lemon juice.
- Turbinado sugar (raw sugar) may be used in place of light brown sugar.
- Or you can leave out the brown sugar altogether.
How to make Sour Cream Brown Sugar Berry Dip
- Combine the sour cream and orange juice in small bowl; mix well.
- Place the brown sugar in another small bowl.
- Dip the strawberries in the sour cream mixture and then roll in the brown sugar.
