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PARTY READY DIPS

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream and mayo. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened
1 cup ricotta cheese
1 package Halladay's New York Style Cheesecake
2 Tbsp. sugar
2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Crab Rangoon Dip

1 (8 oz.) bar cream cheese, softened
¼ cup sour cream
½ mayo
3 Tbsps. Halladay's Garlic Chive Seasoning
¼ parmesan cheese, grated
2 (6 oz.) cans crab meat, drained
1 cup mozzarella, shredded

Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.

Zesty Habanero Corn Dip

1 (16 oz.) bag frozen corn
1 (8 oz.) bar cream cheese
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 jalapeno, diced and seeded
½ cup cheddar cheese, shredded
¼ cup cilantro, chopped

Combine all ingredients in a skillet. Cook on medium heat until slightly melted, about 3 minutes.

Jalapeno Popper Dip

3 slices bacon, chopped
1 cup panko breadcrumbs
1 (12 oz.) jar jalapenos, rinsed and diced
2 (8 oz.) bars cream cheese, softened
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 cup mayo
½ cup cheddar cheese, shredded

Preheat oven to 400°F. In a large skillet, cook the bacon over medium until crispy; transfer to a paper towel-lined plate. Add breadcrumbs to bacon drippings and stir to coat. Combine remaining ingredients and spread into a 2-quart baking dish and sprinkle with breadcrumbs. Bake until golden brown, 25-30 minutes.

5-Minute Black Bean Dip

1 ½ Tbsp. Halladay's Chipotle Lime Shrimp Backyard BBQ Rub
1 (16 oz.) can refried black beans
½ cup salsa
2 tsp. lemon juice
1 tsp. water

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Creamy Beet Tahini Dip

1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 (15 oz.) can beets
1 Tbsp. tahini
1 Tbsp. olive oil
1 small lemon, juiced

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Spicy White Bean Dip

1 Tbsp. Halladay's Maple Habanero Seasoning
1 (15 oz.) can white beans
1 Tbsp. olive oil
1 Tbsp. sesame oil
2 tsp. soy sauce, or to taste
1 Tbsp. lime juice
¼ cup water

Combine all ingredients in a blender or food processor until smooth.

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 cups broccoli, steamed for 3 minutes
2/3 cup sliced or slivered almonds, toasted
1/3 cup parmesan, grated
2 to 3 Tbsp. lemon juice
¼ cup olive oil
½ cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Smoked Salmon Dill Dip

Smoked Salmon Dill Dip

1 cup sour cream
1 cup mayo
2 to 3 Tbsp. Halladay's Spicy Garlic Dill Seasoning
Smoked salmon, chopped

Combine ingredients; let chill. Serve with crackers or toasted bread. Garnish with more salmon, if desired.

Pizza Supreme Dip

8 oz. bulk Italian sausage
½ cup chopped red or green peppers, diced
1 cup mushrooms, chopped
¼ cup ripe olives
1 (15 oz.) can tomato sauce
2 Tbsp. Halladay's Wood Fired Pizza Seasoning
1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into decorative pie plate or ramekin. Sprinkle with mozzarella and util hot and bubbly, about 20 minutes. Serve with French bread.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled
1 onion, diced
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 (15 oz.) can pinto beans, drained and mashed
Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Sauté sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Spinach and Feta Dip

1 cup mayo
2 cups Greek yogurt
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
⅓ cup Kalamata olives, chopped
1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
½ cup mayo
1 tsp. finely grated lemon zest
½ cup crumbled feta or goat cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Lemon Cucumber Dill Dip

1 cup sour cream
1 cup mayo
½ large seedless cucumber, chopped
1 tsp. fine lemon zest
3 Tbsp. Halladay's Cucumber Dill Seasoning

Combine all ingredients; blend well. Let chill 30 minutes.

Baked Corn and Crab Dip

½ cup sour cream
½ cup mayo
¼ cup parmesan, grated
1 cup shredded mozzarella
1 (6 oz.) can of crabmeat
1 cup frozen corn, defrosted
2 Tbsp. Halladay's Crab & Spinach Farmhouse Artisan Dip

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Cheddar Bacon Ranch Dip

1 cup sour cream
1 cup mayo
½ cup cheddar, shredded
2 Tbsp. Halladay's Harvest Ranch Seasoning
4 slices of crisp bacon chopped fine

Combine ingredients; blend well. Let chill for two hours. Serve with your favorite chips or veggies.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 (8 oz.) container plain hummus
1 Tbsp. Halladay's Roasted Red Pepper & Garlic

Combine ingredients; let chill.

Bacon Ranch Dip

2 cups sour cream
2 cups mayo
1 package Halladay's Harvest Ranch Seasoning
3 slices bacon, cooked and crumbled

Combine all ingredients. Let chill.

Spinach & Artichoke Dip with Sausage

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 oz. sausage, cooked and crumbled
2 Tbsp. Halladay's Spinach Artichoke Farmhouse Artisan Dip

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 Tbsp. butter
1 (8 oz.) small shrimp
½ cup cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Squeeze of lemon juice

Preheat oven to 350˚F. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Caramelized Onion Bread Bowl

1 medium onion, sliced
2 Tbsp. olive oil
2 Tbsp. Halladay's Caramelized Onion Farmhouse Artisan Dip
⅓ cup cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Sauté sliced onions in olive oil until caramelized; combine with remaining ingredients. Pour into bread bowl, cover with foil and bake for 1 hour, or until hot and bubbly.

Baked Lobster Dip

1 cup mayo
1 Tbsp. New England Lobster Farmhouse Artisan Dip
1 cup mozzarella cheese, shredded
1 cup cooked lobster (or shrimp or crabmeat), chopped
½ cup parmesan cheese, grated

Preheat oven to 350˚F. Combine ingredients; pour into a 9-inch pie plate. Bake 20-30 minutes, until hot and bubbly.

Parmesan Spinach Dip

Parmesan Spinach Dip

1 cup plain Greek yogurt
½ cup light mayo
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 package frozen spinach, thawed and well drained
½ cup parmesan cheese, grated

Combine all ingredients. Let chill.

Chipotle Dip with Corn & Black Beans

Chipotle Dip with Corn & Black Beans

1 cup sour cream
1 cup mayo
½ cup corn
½ cup black beans
2 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients; let chill. Serve with corn chips.

White Bean & Artichoke Dip

White Bean & Artichoke Dip

1 (15 oz.) can cannellini beans, drained and rinsed
1 (14 oz.) can artichoke hearts, drained
2 Tbsp. Halladay's Spinach & Artichoke (Farmhouse Artisan Dip)
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. feta or parmesan cheese, crumbled (optional)

Combine all ingredients in a blender or food processor until smooth; stir in cheese, if desired.

Baked Habanero Bean Dip

1 (14.5 oz.) can black beans
¾ cup sour cream
¼ cup mayo
1 to 2 Tbsp. Halladay's Maple Habanero Seasoning
1 cup Monterey Jack cheese, shredded

Heat oven to 350˚F. Fill bottom of an 8-inch pie plate with beans. Combine sour cream, mayo, seasoning and ¾ cup of cheese; layer on top of beans. Sprinkle with remaining cheese and bake until hot and bubbly.

Shrimp & Crab Dip

Shrimp & Crab Dip

½ cup mayo
½ cup sour cream
¼ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
1 cup shrimp, cooked and chopped
2 Tbsp. Halladay's Crab & Spinach Farmhouse Artisan Dip

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Tuscan White Bean Dip

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
¼ cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Oil Blend
2 Tbsp. feta or parmesan cheese, grated (optional)
6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.

Skinny Yogurt Dip

Skinny Yogurt Dip

1 Tbsp. Halladay's Harvest Barn Dip mix (Our favorites include Lemon Spinach and Cucumber Dill)
1 cup plain Greek yogurt
1 to 2 Tbsp. of light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

Chipotle Sweet Potato Dip

Chipotle Sweet Potato Dip

1 medium sweet potato
2 Tbsp. olive oil
1 to 2 tsp. Halladay's Garlic Chipotle Seasoning
Squeeze of lemon juice

Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.

Baked Pizza Dip

Baked Pizza Dip

1 (14.5 oz.) can crushed tomatoes
1 to 1 ½ Tbsp. Halladay's Wood Fired Pizza Seasoning
⅓ cup tomato paste
½ cup water
1 tsp. sugar
⅓ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded

In a small saucepan, combine all ingredients except cheeses. Simmer until thick, about 20 minutes. Stir in parmesan; cook 5 minutes longer. Remove from heat and pour into a shallow baking dish; sprinkle with mozzarella. Broil until cheese is hot and bubbly, about 2 minutes.

White Pizza Dip

1 cup light or regular sour cream
1 cup low-fat or regular ricotta cheese
2 Tbsp. Halladay's Wood Fired Pizza Seasoning
¼ cup pepperoni, diced (optional)
½ cup frozen spinach, well drained (optional)
1 cup mozzarella cheese, shredded

Preheat oven to 350°F. Combine all ingredients except mozzarella. Pour into 8-inch pie plate; sprinkle with mozzarella. Bake until hot and bubbly, about 30 minutes. Great served with toasted bread.

Monday Night Hot Wing Dip

Monday Night Hot Wing Dip

1 cup cooked chicken, shredded
1 cup shredded mozzarella, cheddar or jack cheese
1 cup mayo
¼ cup parmesan cheese, grated
2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

Preheat oven to 350°F. Combine all ingredients. Pour into a small casserole dish and bake until hot and bubbly, about 30 minutes.

Spinach & Artichoke Dip

1 (14 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup parmesan cheese, grated
1 cup mozzarella (or other cheese), shredded
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan

Preheat oven to 350°F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.

Baked Broccoli Dip

Baked Broccoli Dip

1 (8 oz.) bar cream cheese, softened
½ cup shredded cheddar, divided
¼ cup Parmesan
¼ cup milk
½ cup Greek yogurt
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 ½ cups broccoli, cut into small pieces
½ cup panko breadcrumbs

Preheat oven to 350°F. Prepare a 9-inch baking dish with non-stick spray. Combine all ingredients except breadcrumbs. Spread into prepared baking dish and sprinkle with breadcrumbs. Bake until hot and bubbly, about 20-25 minutes.

Cheesy Chili Dip

Cheesy Chili Dip

1 cup bean of choice, drained
½ lb. ground beef, browned and drained of fat
2 Tbsp. Halladay's Farmhouse Chili (mild) or Firehouse Chili Seasoning (hot)
½ cup mayo
1 cup sour cream
1 ½ cup Mexican blend cheese, shredded

Preheat oven to 400°F. Combine all ingredients and fold into a 9-inch pie plate or ramekin. Bake until hot and bubbly, about 25-30 minutes.

Mediterranean Dip

2 cups plain Greek yogurt
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
½ cup black olives, chopped
¼ cup feta

Combine all ingredients. Let chill at least 2 hours before serving.

Pineapple Chipotle Dip

1 cup plain Greek yogurt
½ cup mayo
1 Tbsp. Halladay's Garlic Chipotle Seasoning
½ cup pineapple
¼ cup corn

Combine all ingredients. Let chill at least 2 hours before serving.

Garlic Chipotle & Avocado Hummus

Garlic Chipotle & Avocado Hummus

1 (15 oz.) can chickpeas, drained and rinsed
1 avocado, peeled and pit removed
2 Tbsp. olive oil
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 lime, juiced

Combine all ingredients in a blender or food processor until smooth. Add water to thin, if needed.

Greek Cucumber Yogurt Dip

Greek Cucumber Yogurt Dip

1 cup plain Greek yogurt
1 Tbsp. Halladay's Cucumber Dill Seasoning
½ cup cucumber, peeled and chopped

Combine all ingredients. Let chill at least 2 hours before serving.

Italian White Bean Dip

Italian White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
¼ cup olive oil
Squeeze of lemon
2 Tbsp. Halladay's Rustic Tuscan Oil Blend

Mash beans and combine with other ingredients. Let chill at least 2 hours before serving.

Skinny Lemon Spinach Dip

Skinny Lemon Spinach Dip

1 cup plain Greek yogurt
½ cup frozen spinach, defrosted and well drained
¼ cup feta
1 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients. Let chill at least 2 hours before serving.

Lasagna Dip

Lasagna Dip

½ cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 ½ cups ricotta
1 egg
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 375°F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

Healthy Farm Market Vegetable Dip

1 cup plain Greek yogurt
1 cup light mayo
½ package frozen spinach, defrosted and well drained
1 can water chestnuts, drained and diced
2 Tbsp. Halladay's Farm Market Vegetable Seasoning

Combine all ingredients and chill at least two hours before serving.