Category Archives: Dips

Velveeta Shortage Isn’t a Shortage of History | Arts & Culture | Smithsonian

Velveeta Shortage Isn’t a Shortage of History | Arts & Culture | Smithsonian.


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Pumpkin “hummus”



1 cup canned pumpkin purée

1 Tbsp roasted garlic or finely minced fresh garlic

1/4 cup peanut butter

1/4 tsp smoked paprika

1/2 tsp harissa, or more to taste

Juice of 2 small limes

Kosher salt and fresh black pepper, to taste


In a food processor fitted with a metal blade, blend all ingredients  together, adjusting the taste as needed with kosher salt and fresh black pepper.

Serve with pita chips or celery sticks.

Makes 1 cup

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Easter Bunny Bread


With its toothy grin, lovely golden crust and tummy that’s perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen

24 Servings
Prep: 20 min. + rising
Bake: 25 min. + cooling



  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 raisins
  • 2 sliced almonds
  • 1 egg, lightly beaten
  • Lettuce leaves
  • Dip of your choice


  • Cut a fourth off of one loaf of dough; shape into a pear to form head.
  • For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet.
  • Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
  • Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head.
  • Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
  • Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose.
  • Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
  • Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
  • Place bread on a lettuce-lined 16-in. x 13-in. serving tray.
  • Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Linewith lettuce and fill with dip.
  • Yield: 1 loaf.
© Taste of Home 2012

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Artichoke Spinach Dip in a Bread Bowl


“Baking the dip in the actual bread shell makes it a very attractive dish, and it’s very easy to clean up. Every time I serve this, people can’t believe how healthy and veggie-filled it is.” Ella Homel – Chicago, Illinois
16 Servings
Prep: 25 min.
Bake: 20 min.


  • 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 round loaf (1 pound) rye or pumpernickel bread


  • In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell.
  • Cut removed bread into 1-in. cubes.
  • Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
  • Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
  • Serve with bread cubes.
  • Yield: 4 cups.
Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread
© Taste of Home 2012

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Filed under Cheese, Dips, Mayonnaise, Pumpernickel, Rye, Vegetables