These dips are good for any occasion, not just New Years. Hot artichoke dip is great for those who love savory--it's great on baguette slices, crackers, bagels, chips, and vegetables. The sweet and creamy yogurt fruit dip is for sweet-tooths like me. It's delicious on bananas, strawberries, raspberries, mango, pineapple, apples, and pretty much anything else you can think to dip in it. And don't forget to whip up some bean dip; check here for the recipe.
Hot Artichoke Dip
Makes 1-1/2 cups of dip
1/2 c. mayo or ranch dressing (can substitute half of mayo with plain yogurt)
1/2 c. grated parmesan cheese
1/4 c. chopped green onions (about 4 onions)
1-14 oz. can artichoke hearts, drained and coarsely chopped
1-10 oz. package frozen chopped spinach, thawed and drained (optional)
Combine mayo and cheese in a small bowl. Add onions, spinach (if desired) and artichoke hearts. Spoon into 1 qt. microwave/oven safe casserole. Cover and bake at 350 degrees F for 20-25 minutes, or until hot.
If you're microwaving, simply combine all the ingredients in a microwave safe bowl, cover with plastic wrap (folding one edge back 1/4 in. to vent steam), and microwave on med. high for 4-5 minutes, stirring after 2 minutes.
Yogurt Fruit Dip
Makes 2 cups
1-8 oz. package neufchatel cheese, softened (or homemade cream cheese (recipe here))
1-6 oz. container orange yogurt (or homemade yogurt in the flavor of your choice)
1/2 c. orange marmalade (or a different kind of jam in a flavor similar to your yogurt)
1/8 tsp. nutmeg
2 tbsp. coarsely chopped nuts (pecans, walnuts, almonds, etc.)
Beat cream cheese in med. bowl until creamy. Beat in yogurt, marmalade, and nutmeg until smooth. Either serve immediately or refridgerate to allow flavors to blend. Before serving, sprinkle with chopped nuts.
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