Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese dip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ever since I was little, I loved dips. I love dipping crackers, chips cookies, apple slices and cheeses.
I can never get enough!! Dips, to me, equal party. They either equal Sunday football, or Christmas party. I have been known to eat an entire bowl of dip before people arrive. I have been kicked out of the kitchen when my mom is making the dip as well, because I keep sticking my finger in. This dip is a perfect holiday mix. My neighbor Anne makes it every single place.
It has cheese and nuts and lots of yummy sauce over the top. It is a real Christmasy dish and people will go nuts over it if you bring it. Mix it up with different nuts, or add some more seasonings for a new twist. Make this for yourself, or make this for a crowd. But I suggest making the crowd version, even for yourself because it is that good.
Recipe and photo courtesy of Call Me PMC.
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Quick Tip: Make sure not to use yellow mustard so it does not change the color of the dip.