5 Potluck Dips That’ll Disappear Fast | Allrecipes

Looking for a dip that’s guaranteed to be the first thing gone at the party? In this video, Nicole shares five bold, creamy, and downright addictive dips that are perfect for potlucks, game days, BBQs, or any group gathering. With a mix of hot and cold options, these dips are easy to make and hard to walk away from.

She kicks things off with a spicy, sausage-loaded Hot Cowboy Dip, then layers on flavor with a gooey Hot Reuben Dip, a cold and creamy Million Dollar Dip packed with bacon and almonds, a fresh No-Bake Caprese Dip, and finally, a bubbling Hot Pizza Dip that’s pure cheesy comfort. Whether you’re hosting or bringing a dish to share, these are the dips that will disappear fast.

Timestamps:
0:00 – Introduction
0:20 – Hot Cowboy Dip
3:15 – Hot Reuben Dip
6:11 – Million Dollar Dip
8:05 – No-Bake Caprese Dip
10:20 – Hot Pizza Dip

Get the recipes here:

Hot Cowboy Dip
Hot Reuben Dip: https://www.allrecipes.com/recipe/89707/slow-cooker-reuben-dip/
Million Dollar Dip
No-Bake Caprese Dip
Hot Pizza Dip: https://www.allrecipes.com/recipe/14803/hot-pizza-dip/

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My name is Nicole and my favorite food is still chips and dip. I’ve got five of the best party dips that are perfect for potlucks. They’re crowd-pleasing and perfect for tailgate season or the upcoming holidays. I’ve got three hot, two cold. Let’s go. I know you’re tired of bringing the same old Rotel dip. This is like that on steroids. This is hot cowboy dip. It’s all our favorite cowboy ingredients, but in a hot dip form. I’m starting by browning off some sausage. I’m using just hot sausage. This starts the dip with just tons of flavor. A lot of cowboy recipes have ingredients like fire roasted things and spicy things because, you know, when you’re out on the range and you stop to cook, you’re usually cooking off over a campfire. All right, while this browns, we’re going to chop up our veggies. It’s just a little bit of green onion and jalapenos. This this dip to me is kind of like Rotel and seven layer dip had a baby. You can leave the seeds in or out of your jalapeno depending on how spicy you like it. Because I am making this for a crowd, I’m going to keep it a little on the milder side. I mean, we already have heat from in the sausage and in the Rotel. All right. When the sausage is ready, I’m just going to mix this in with it along with the cream cheese. All right. And then once this cheese melts, just turn the heat off and let the residual heat melt the cheese. Straight into the bowl. It smells just like so good. All right, so in goes Rotel, but not just any. We’re using the fire roasted. We want to kind of mimic that uh campfire feel. Also, fire roasted corn for the same reason. You want to drain both pretty well. A can of chopped green chilies. These are not spicy, but they add great flavor. Little bit of taco seasoning and some cheese. I’m doing just the Mexican blended shredded cheese. All right. Then just pour it into your casserole dish. All right. And then you’re just going to bake this 375 until it is all heated through and browned around the edges and bubbly. This is only going to take about 30 minutes. Then get the chips, get the margarita, and get ready to party it. Our cowboy is ready. I’m going to top it off with some green onions, maybe a little jalapeno just to remind people what’s inside. And then to me, for this dip, there’s really only one option. If you know, you know. It’s just like it just goes together, you know. garnish. Oh my gosh, this excites me. Hot and steamy. Perfect bite. You get the kick, but you get that kind of fire roasted thing going on in there, the corn, the kick. This is how I go to parties. So, I make my whole meal out of chips and dip. So, to me, this one is fit for a meal. It’s got everything in there. You’ve got your meat and your veggies. Serve it up with a chip. Who says this can’t be dinner? I got another hot cheesy one because let’s face it, everyone who goes to a party expects the hot cheesy dips. They’re the best. This is a hot Reuben dip because also who doesn’t love a Reuben sandwich? And this one’s made in the crock pot. So, this is a fiveingredient dip you can set and forget. So, I just got some corn beef from the deli section. And you just want to like chop this up till you get a couple cups. This is the one that’s something different. You know, people are tired of the same old things. That’s why you hire me. I’m just dumping everything straight in. This is like, you know, your Rotel situation. You’re just going to pop by every, you know, 20, 30 minutes and give it a stir. You could probably go really cheap on this and use that like canned or jarred corn beef that’s like on the grocery aisle. And then of course a block of cream cheese that acts as the glue that brings it all together. So this is not typically in the sandwich of course, but kind of a key ingredient in the hot dips. I imagine you could probably also add a little Vita here instead if you want to. Swiss cheese. Now I grated this from a block. You’re going to get much better melty goodness when you shred it yourself. And then what really makes it a Reuben thousand island dressing and sauerkraut. Now you want to drain this really well. It was so easy. I happen to love sauerkraut. And it’s also one of those things you probably, you know, people that act like they don’t like sauerkraut, they’ll like this dip. Just don’t tell them it’s in there. You want to drain off the liquid so it’s not so overwhelming and then it doesn’t make your dip too runny. Also love thousand. Takes you back to the 80s. It’s my kind of cooking. Oh, this is going to be good. I really can’t believe I’ve never known about this before. All right. So, we’ve just got to let it go. And we shall return. She could smell. It might not be a looker right now, but we’re going to make it. Smells just like a Reuben. Tastes just like the sandwich. This one is going to blow people’s mind. This is the one they’ve never had, cuz if I’ve never had it, I’m pretty positive no one at your party’s ever had it. It’s like perfectly seasoned. You get that tang from that sauerkraut in there. I’m gonna make it just a little bit prettier by adding in a little parsley. Even though this is not in the recipe, people, so don’t be saying that’s not in the recipe. I know that. And a little cracked pepper just to make it look pretty. Reuben dip. And what I’m really excited about is that I took some rye bread and just cut it up, toasted it up for our dipper. Mhm. Tastes like a Reuben sandwich. I I also have to try out potato chips. I just got to find some. That was a perfect bite. You might have been living in a cave if you have missed this next dip. This is the milliondoll dip. Milliondoll everything always hits. So, I’m going in with some slivered almonds and I’m just going to lightly toast these. This dip kind of reminds me of like a pimeino cheese, but then you get some extra crunch from almonds and bacon and green onions. This is like the highly addictive dip that will go super fast. So, I’m just going to kind of toast these almonds. And then in the same skillet, I’ll cook my bacon. Almonds in, bacon in. Half a cup of thinly sliced green onions. And then shredded sharp cheddar cheese. You have to shred your own for this. The flavor is much better. It’s much creamier. You don’t get that cakey stuff that’s on that like pre-shredded stuff. And then just mayonnaise to hold it all together. See, it’s just like pimeto cheese minus the pimetos. And a little cayenne. Don’t really have to add salt here because you get salt from the bacon and the cheese. Milliondoll dip. Tastes like a million dollars. Some people call it Neiman Marcus. Milliondoll dip. Optional, but I think it’ll make it look pretty. A little paprika. And then when you’re serving million-dollar dip, there’s really only one choice. Entertainment cracker. I just feels fancy. I like the whole experience. I’ve just always liked the experience of everything, you know. Happy hour with Nicole. This is how you whine and cheese right here. It’s so simple that you don’t think it’s going to be that good, but trust me, it lives up to its name. You get it all. You get it all. So like rich and creamy from the mayonnaise, but the way it mixes with that salty bacon and that crunchy onion and those little almonds in there. Cheers. I’ve got another no cook, minimal ingredient situation. This one I got from Jeffrey Zakarian on his social media. It is a no bake caprese dip. This is how you’re going to use up the end of the season tomatoes. Or you can just use some of those um like salad like cherry tomatoes and just cut them up. And it’s not just tomatoes and mozzarella. He has a little secret ingredient. It’s an easy presentation, easy to eat. You know, capres salads, I do love them, but I never order them for some reason. I don’t know. It’s just like you get the slice of tomato, the big piece of mozzarella on there, and I need everything bite-sized for the perfect bite. Now, he kind of layered everything. I’m going to go ahead and dress it all. And then, uh, fresh mozzarella, but not the kind in the brine. This one’s a little less wet, so you’re able to get, you know, kind of like better cubed up pieces. Now, this caprese has an extra cheese situation besides the mozzarella. All right. So instead of seasoning it in the layers, I’m going to go ahead and season it in the bowl. And it’s just simply salt, pepper, and olive oil. The secret ingredient, or cheese, a garlicky, herby, buttery cheese. This is what’s going to take this over the top. One to two blocks, depending on, you know, the size of your serving dish. Whoever invented this is like a genius. All right, that’s on the bottom. Then our tomatoes and monts go on the top. And then fresh basil. And you just kind of tear it over. Don’t really want to take your knife to it. It tends to brown a little bit faster. Like that. And then the finishing touch is a little balsamic glaze. A little bit goes a long way. So you don’t need to like completely cover it. This is just so pretty. If you feast with your eyes, then you are a happy person right now. Crustini is going to be the perfect vessel for this. You can just take a simple baguette, toast it up. Perfect bite. M that borson cheese gives you a whole different capresa experience. You get that juicy tomato and that little tang from the balsamic glaze. You don’t need to complicate things. Just make that. I’m going to finish it off with an oldie but goodie. I have forgotten about this dip and it just sounded so good and probably the ultimate crowd-pleaser. We’re doing hot pizza dip and it starts with again a base of all good party dips. Some cream cheese and then you’re going to season it up with our favorite pizza spices. So, a little dried oregano, basil, and parsley. The oregano really gives it the pizza flavor. All right, so this is the base of the dip. A little Italian flavored cream cheese. So, you get all that mixed together and then spread it on the bottom of your serving dish. This is like the crust of your pizza. So, we’re going to spread half of our cheese at this point. So, it’s going to be a little mozzarella and parmesan cheese. Just a thin layer. And this is going to keep the rest of the dip from getting too soggy when we put the other toppings on. Okay. And now the pizza sauce, whatever you like. About a cup. This is going to be a good one. I mean, I just don’t know which is my favorite. All right. Now, the rest of your cheese. And then whatever toppings you like on your pizza. I’m going like old school supreme. I like the turkey pepperoni because it’s less greasy. I’m also going to cut it up a little bit. All right. And then just a little bit of green on there. And the green bell peppers, just nostalgic. And then black olives. This is my kids like favorite topping on a pizza. That looks like a picture. Instructions say you can just pop this in the microwave. We’re not going to do that because we want that a little browning to happen. So, this is going into the oven 375 for just about 20 minutes. This is a really good way to satisfy a pizza craving in a really easy package. This looks so good and it smells even better. I like to kind of overdo it a little bit around the edges because I want those like crunchy pepperonis. Okay, so I cooked off just a little bit of crusty Italian bread. I like to top my pizza with just one more little sprinkle of parm and a little crushed red pepper. Little toasted bread going in for the perfect bite. So creamy. I mean, I can almost taste it already. M m. Oh my god. I don’t even know what to say. Kind of This one kind of leaves me speechless. The salty crispiness that you’re getting all over the top and then mixed with that creamy cheese, that cream cheese, a little bit of tang in there. Oh no. A plus plus. If you’re looking to impress your guest or be the star of the show at the next party you attend, bring one of these dips. Ditch the old spinach artich choke dip and make one of these five. Cuz at the end of the day, when I dip, you dip, we dip. Sure hope they can play that song at the end.