Best Katies Crack Dip Recipes

CRACK DIP

Crack Dip image

A little bit of ranch dressing and some bacon and you've a dip recipe that is perfect for a crowd or even if you're just hanging out at home with the fam!

Provided by Holly Nilsson

Time 1h15m

Number Of Ingredients 8

Ingredients

8 ounces cream cheese (softened)
1 cup sour cream
½ cup mayonnaise
1 ounce package ranch dressing mix
½ teaspoon garlic powder
2 cups cheddar cheese (shredded)
⅓ cup bacon bits (or 6 slices cooked and crumbled)
2 green onions (sliced)

Steps:

Mix cream cheese, sour cream, mayonnaise ranch mix and garlic powder with a mixer on medium speed.
Fold in remaining ingredients.
Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 263 kcal, Carbohydrate 3 g, Protein 7 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 58 mg, Sodium 484 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KATIE'S KAHLUA DIP

Katie's Kahlua Dip image

My friend Katie makes the most amazingly addictive Kahlua dip. It is a great party dip and can be easily doubled.

Provided by Monica120179

Categories Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) bag miniature chocolate chips
1 (8 ounce) container Cool Whip
8 ounces cream cheese, softened (use ONLY regular cream cheese, light or fat-free won't work)
1/3 cup Kahlua (more or less depending on your taste)
chocolate graham crackers or chocolate graham cracker sticks

Steps:

Be sure that the Cool Whip is completely thawed and the cream cheese is softened at room temperature.
Combine Cool Whip, cream cheese, mini chocolate chips and kahlua in a bowl.
Store in refrigerator overnight or for at least 3 hours (it tastes better the longer it sits).
Serve with chocolate graham crackers (broken up) or chocolate graham cracker sticks.

STAR SPANGLE LAYERED DIP

Star Spangle Layered Dip image

Provided by Katie Lee Biegel

Categories appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

Two 15-ounce cans refried beans
2 cups guacamole
One 16-ounce container sour cream
4 scallions, thinly sliced, light green and white parts only
2 cups shredded Mexican blend cheese
1/4 cup chopped black olives
1 cup crumbled Cotija cheese
1 1/2 cups salsa
Corn chips, for serving (I like Fritos scoops)

Steps:

Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

KATIE'S 'CRACK DIP'

KATIE'S 'CRACK DIP' image

Categories Cheese

Number Of Ingredients 3

Ingredients

One pound Jimmy Dean sausage
2, 8oz Cream Cheese
Rotel Tomatoes - 1 Can

Steps:

Cook one pound of jimmy dean sausage (I use regular) and drain out grease with paper towel Melt 2 8 oz cream cheeses with one can of rotel tomatoes (drained) and mix in with sausage