Get the Party Started With These Delicious Dips!

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21 May 2013

Chips N Dips

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Serving tons of friends and family for non-shabbos get-togethers typically includes an appetizer of some sort. While the ubiquitous mini bagles with lox, deviled eggs and mini egg rolls immediately come to mind, I’m a big proponent of the hot dip.

Typically a concoction of herbs, spices and cheese, the dip is one that can be whipped up a day before the company descends and heated to perfection moments before they arrive.

The following recipes, while perfect for entertaining year round, offer a wide variety of ingredients to tempt just about any palate and are so delicious you may just want to serve them while watching your favorite football team too. Oh, and don’t fret when it comes for “Dippers” for the dips. Any assortment of chips, celery, carrots, zucchini, cucumbers, snap peas, red peppers, mini breadsticks, pitas and crackers will do just great.


4 to 5 cups fresh or frozen corn

1 onion, chopped fine

1 red pepper, chopped fine

6 green onions, the green and white part chopped

1 jalapeno, chopped

2 teaspoons minced garlic

8 ounces sharp cheddar

1/2 cup mayonnaise

2 tablespoons olive oil

Salt and pepper


Tortilla chips for dipping

Preheat oven to 350. In a large skillet heat the olive oil and add the corn, stirring constantly until the corn is lightly browned. Immediately place it in a large bowl. Don’t clean the pan, just add 1 tablespoon of oil and the onion and red peppers. Cook, stirring constantly for 2 minutes then add the green onions, garlic, and jalapeno. Stir to combine and cook for another 2 to 3 minutes until the onions are soft.

Add the onion mixture to the corn mixture. Add the mayonnaise and half of the cheese and season to taste with salt, pepper and cayenne. Spoon the mixture into a greased oven proof serving dish. Sprinkle the remaining cheese on top and bake for 15 to 20 minutes until the cheese is bubbling. Cool 2 to 3 minutes and serve with corn chips, potato chips or pita chips. Makes 5 to 6 cups

My files, source unknown


 16 oz can refried beans

15 oz can black beans, drained

1.25 oz pkg. taco seasoning mix

1/2 cup sour cream

1 cup salsa (you preference for hotness)

1/2 cup minced green pepper

1/2 cup chopped black olives

1 cup shredded pepper jack cheese

2 large green onions

1 pkg. tortilla chips

Preheat oven to 375.In a bowl combine the refried beans, black beans and taco seasoning mix. Spread the bean mixture in an ungreased 8-inch square baking dish. Spread the sour cream over bean layer then spoon the salsa over the sour cream. Top with green peppers, black olives and cheese. Cover the pan with foil and bake for 15 minutes. Uncover, bake for an additional 15 minutes or until cheese is melted Sprinkle the green onions over the top and serve. Serves 8 to 12

Submitted by Rochelle Maters Chicago, IL


2 (8-ounce) package cream cheese, softened

2/3 to1 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon black pepper

Preheat oven to 350. In a bowl, combine all the ingredients and stir until mixed. Place mixture in a glass pie pan and bake until dip is heated through and bubbly. 10 to Makesapprox 2 cups dip.

 Modified from

PIZZA DIP (dairy)

8 oz. soft cream cheese

1/2 cup sour cream

1 teaspoon oregano

1/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper

1/2 cup shredded Mozzarella

1/2 cup pizza sauce

1/2 fake bacon bits

1/4 cup sliced green onion

1/4 cup chopped green pepper

Preheat oven to 350. In the bowl of an electric mixer combine the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread the mixture into a 9 or 10″ quiche dish or pie plate. Spread the pizza sauce over the top of the cheese mixture. Place the bacon bits,  green onion and green pepper on top of the sauce. Bake 10 to 12 minutes. Remove from the oven and sprinkle the mozzarella on top. Return the dip to the oven and bake an additional 5 minutes until cheese is melted. Serves 10 to 12

Submitted by Craig Easton NY, NY

© Eileen Goltz hot dips 12a

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.