420 DINER

Spreadable Edible Medibles

By

LisaMarie Costanzo

BACK STORY

This December will mark the ten-year anniversary of my thirty-ninth birthday when I

was given a diagnosis of Multiple Sclerosis. As I have said many times before, this was
not only a wake-up call that life is short, but it caused me to re-evaluate and prioritize
everything. I made a realization that those who do not lift us up tear us down, and I
needed to purge the weight of negativity. No more heavy sighs. No more feeling like I
was a burden. It was time to find my bliss.

Needing a temperate climate for a healthy nervous system, I did some research to

decide where I wanted to spend the rest of my days. Repeatedly pictures of Haystack
Rock in Cannon Beach, Oregon, appeared before me. I made that boulder my goal, and I
am now blessed with the magical trio: ocean, mountains, and medical marijuana.

Having lost my mother to lung cancer a few years ago, the idea of ingesting pot rather

than smoking it made more sense. Couple that with the fact that ingested marijuana goes
into your bloodstream rather than your nervous system, causing a slower but longer-
lasting high, and I was ready to taste-test some magical goodies.

The “med-ibles” that were readily available were not always very tasty and certainly

not something I would serve to company (wink). My first brownie purchase, in fact,
tasted like dirt, and I was told that I should only eat a quarter of it at a time. I don’t know
about you, but I don’t eat a quarter of anything. I wanted a big fudgy brownie with ice
cream and hot fudge. I wanted comfort food. I wanted comfort. That said, I rolled up my
sleeves and got out my own trusty cooking utensils and pans.

I have always loved to cook and even had a small catering business back in the day.

This new endeavor gave me a fabulous opportunity to hone my skills. I wanted to make
magical goodies that would be desirable to not just me but also to the frou-frou masses,
something beyond the typical brownies or Scooby Snacks. Magic Manicotti, anyone?
Maybe some Puff Puff Pass Petit Fours? Oh, yeah!

A tiny bit of science: for cooking purposes, THC is both fat-soluble and unable to be

released without binding to either fatty acids or alcohol. That said, each of the following
recipes will use some form of ingestible marijuana whether it’s in butter, oil, or alcohol.
Don’t worry; I’ll walk you through it. Of course, you could always cheat and get it ready
made at the dispensary…

As of this writing, four states have legalized recreational marijuana, and the use of

medical marijuana is legal is twenty-three states? It’s an exciting time, gang! Kentucky
could not pass prohibition, and Oregon has passed recreational marijuana. I made a good
decision.

Despite everything else I have been through and survived, I now feel like I have won

the karmic lottery. I am able to do things that make me happy every single day. I can hear
the sea lions barking from the Columbia River which is just beyond my backyard. I can

see the mountains across the street, and I can be at the ocean shore in fifteen minutes. If I
wake up in the morning and my fingers wiggle, it is going to be a great day.

I am lucky enough to be supported and loved by two amazing children who make me so

very proud, along with their significant others who have taught me that your best friend
makes the best mate. With that knowledge I can honestly say that I have the world’s
greatest husband. Seriously.

This magical cookbook—along with all the others already in the series and those to

come in the future—is for them. I love you, Gabi, Brody, and Tim. Thank you.

And, once again, thank you, too, Martha. I have come so far. And you were right.

Thank G-d.

A LA CARTE

Making the Magic Happen

8-15

Savory Balls

16-36

Sweet Balls

37-56

Savory Dips

57-108

Sweet Dips

109-143

Index

144-150

MAKING THE MAGIC HAPPEN

Cooking with cannabis is a lot more than just grinding up some buds and sprinkling it

into your brownie mix. There are certain rules that one must follow…or take the risk of
not only ruining a recipe but totally wasting your pot.

Basically, we need to understand that THC, the main active ingredient in marijuana,

needs to be extracted with heat into some kind of fatty acid, like butter or oil, before it
should be added to any food.

Your local dispensaries will probably have cannabis butter and hash oil on hand, so

consider going that easy route for most recipes. If you want a certain strain or need a
particular medicinal effect, here are a few simple things to keep in mind when making
your own:

Whether using the biggest buds or leftover leaves and stems, you must grind that

stuff up. Use a coffee grinder or a food processor to get the material as close to a powder
consistency as possible. Nowadays, there are so many wonderful options (I love my
NutriBullet®) for finely grinding your goodies. Let it run until the product is like a flour,
and then you will want to strain it through a sieve to get any last little fuzzy pieces out of
there. Store your magic flour in a salt shaker and have it at the ready.

This particular cookbook uses tincture quite a bit. A tincture is a usually an alcohol

extract, but it can also be done using vinegar or glycerin. The main points to know about
tinctures are that you want decarboxylated marijuana, meaning that you will want to heat
that weed low and slow before putting it into any solvent. Once your product has been
baked efficiently, fill a jar about ¾ full, then add your alcohol of choice (the higher the
proof, the better) to the top, put it into a dark place for two to six weeks and walk away.

Curiosity is going to make you want to peek at it anyways, so—when you do—give

it a little shake. Literally, flip that jar around a couple times to re-mix anything that might
have settled to the bottom. This will also aid in maximum extraction. You can seriously
do this a couple times a day if you want.

You will know your tincture is ready when it turns a deep red color and the alcohol

rises to the top. At that point you can put it into a bottle with a dropper. This way a drop
or two under the tongue will give you the necessary pain relief. Sublingual absorption
gets it right into the bloodstream, allowing you to titrate the dose as you need it with more
or less drops.

You can add your tincture to liquids like iced tea or lemonade. Cutting it with water

will help to keep it from burning when placed under the tongue. Cold beverages work
best as they can be ingested immediately rather than waiting for it to cool, thus breaking
down the tincture.

Tinctures are also ideal for prepping recipes or ingredients that are not going to be

cooked. In fact, a medicated sugar made with tincture is something you can carry with
you to add to iced tea when you’re out and about, having lunch with friends, and needing a
little relief.

Mix one cup of sugar with one tablespoon of tincture until thoroughly incorporated.

This mixture will be clumpy and grainy, but that’s okay. Spread it out on a baking sheet
so that you can bake the alcohol out of the sugar. Low and slow being our rule of thumb,
thirty minutes on 200 degrees is perfect.

To get the sugar back to a sugar-y consistency, push it through a sieve after it has

cooled completely. It is also an option to press it into silicone molds to make adorable
sugar cubes. You never know when you might be having that tea party, and you will want
to put out pretty goodies.

Medicated sugar should be stored in an airtight container. You can add this to any

foods where you might add regular sugar: oatmeal, grapefruit, even sugar cookies.
Tinting the sugar in that first step makes for some pretty decorating sugar.

Finally, magic milk is a great first step to so many recipes. Once you have the

process down, you can use it as a base for so many beverages, foods, and desserts.

Be sure to use whole milk (remember what I told you about fatty acids) and put it in

a pot on medium-low heat. You will want to stir it constantly at this point because milk
scalds easily. When you see it starting to steam, drop the heat to simmer and add your
product. I like to use leaves for magic milk. They crumble easily with your fingers, but
then the straining process is easier in the end, too.

Allow the milk and marijuana to simmer for at least an hour, stirring occasionally so

it does not burn to the bottom of the pan. Strain and chill. This milk can then be used in
so many fabulous ways. Just be sure to keep track of the date it was made as the only
thing worse than spilled magic milk is spoiled magic milk.

Disclaimer: These recipes contain marijuana. As the weed strength will vary, the

quantities and measurements may need adjusted. Use your best judgment based on the
strain you are using.

SAVORY BALLS

Antipast-ah

Bacon Jalapeno Popper

Bleu

Cinco de Mayo Corn

Feta

Hawaiian

I Love Olives

Little Kicker

Mexican

Mini Truffle

Pardon Me

Pretzel Beer

ANTIPAST-AH BALL

2 T magic olive oil

2 8-oz pkgs cream cheese, softened

¾ c pepperoni, chopped

¼ c mozzarella cheese, grated

¼ c provolone cheese, grated

¼ c pepper jack cheese, grated

¼ c black olives, chopped

2 T fresh basil, chopped

6 T roasted red peppers, chopped

1 T fresh parsley, chopped

Mix together cream cheese, pepperoni, cheeses, black olives, basil, and two tablespoons of
the roasted red peppers. Blend well.

Shape into a ball on a sheet of plastic wrap.

Refrigerate overnight.

Garnish with remaining peppers and fresh basil leaves.

Drizzle with olive oil.

Serve with crusty bread, seasoned crackers, or pretzel thins.

BACON JALAPENO POPPER BALL

6 slices magic bacon, chopped

1 8-oz pkg cream cheese, softened

½ c cheddar cheese, shredded

2 jalapenos, seeded and chopped

1 clove garlic, minced

2 T fresh parsley, chopped

1 t lime juice

½ t Worcestershire sauce

¼ t ground cumin

Cayenne pepper to taste

¼ c pecans, chopped and toasted

In a large bowl, combine cream cheese, cheddar cheese, half of the bacon, half of the
jalapenos, garlic, parsley, lime juice, Worcestershire sauce, ground cumin, and cayenne
pepper.

On a large plate, stir together remaining half bacon, remaining half jalapenos, and chopped
nuts.

Shape the cream cheese mixture into a ball and roll it in the mixture on the plate until well
coated on all sides.

Cover with plastic and refrigerate until ready to serve.

Serve with celery sticks, pretzel rods, or chips.

BLEU BALL

2 T magic milk

1 5-oz jar bleu cheese spread (or ½ c crumbled bleu cheese, mashed with a fork)

½ t garlic powder

¾ c pecans, chopped

¼ c dried cranberries

Mix together milk, cheese, and garlic powder until thoroughly combined.

Fold in pecans.

Form into a ball and cover with cranberries.

CINCO DE MAYO CORN BALL

2 T tincture

1 8-oz pkg cream cheese, softened

1 c sharp cheddar cheese, shredded

1 c corn kernels, drained well

¼ c scallions, chopped

2 T chipotle in adobo, chopped

¾ c fresh cilantro, chopped

1 clove garlic, chopped

1 ½ T ground cumin

¼ t salt

Marinate corn kernels and scallions in tincture overnight.

Mix together cream cheese, cheddar, chipotle, garlic, cumin, and salt until well combined.

Fold in corn and scallions, plus one large tablespoon of the chopped cilantro.

Form the mixture into a ball and cover with plastic wrap. Refrigerate overnight.

Roll in the remaining cilantro before serving.

Serve with tortilla chips.

FETA BALL

2 T magic milk

2 8-oz pkgs cream cheese, softened

2 8-oz pkgs feta cheese, chopped

¼ c scallions, sliced

¼ c red pepper, finely chopped

1 c walnuts, chopped

Fresh parsley, chopped

Mix milk, cream cheese, and feta together until well blended.

Add remaining ingredients; mix well.

Cover and refrigerate overnight.

Remove from refrigerator and shape into a ball.

Roll in chopped parsley.

HAWAIIAN BALL

2 T tincture

2 8-oz pkgs cream cheese, softened

½ c ham, chopped

½ c walnuts, chopped

1 small can pineapple bits, drained

¾ c scallions, chopped

½ c powdered sugar

1 c pecans, chopped

Mix together cream cheese and tincture until well blended.

Add ham, walnuts, pineapple, scallions, and powdered sugar. Combine thoroughly.

Form into a ball and cover in plastic wrap. Refrigerate overnight.

Roll ball in chopped pecans until completely covered.

Keep refrigerated until ready to serve.

I LOVE OLIVES BALL

¼ c magic butter, softened

1 8-oz pkg cream cheese

8 oz bleu cheese, crumbled

1 4½-oz can pitted olives, drained and chopped

2 T fresh chives, snipped

¼ c walnuts, chopped

Let cream cheese, bleu cheese, and butter rest together in a large bowl until room
temperature. Beat until smooth.

Stir in olives and chives.

Cover and chill overnight.

Shape mixture into a ball. Roll in chopped nuts.

LITTLE KICKER BALLS

4 slices magic bacon, finely chopped

1 8-oz pkg cream cheese, softened

1 c mozzarella cheese, shredded

½ t Italian seasoning

½ t garlic powder

½ c walnuts, toasted and crushed

Mix cream cheese and mozzarella until blended.

Stir in bacon and seasonings.

Shape into balls, ~1 teaspoon cheese mixture. Roll in nuts.

Refrigerate until ready to serve.

MEXICAN BALL

1 T tincture

1 8-oz pkg cream cheese, softened

1 c pepper jack cheese, shredded

1 c sharp cheddar cheese, shredded

2 T red peppers, finely chopped

2 T fresh cilantro chopped

2 scallions, finely chopped

1 t hot sauce

1 t lime zest

¼ t chili powder

½ c Ritz® crackers, crushed

Blend together tincture, cream cheese, and shredded cheeses. Mix until combined
thoroughly.

Add cilantro, scallions, hot sauce, lime zest, and chili powder. Mix well.

Shape into a ball and refrigerate overnight.

Roll chilled ball in cracker crumbs before serving.

MINI TRUFFLE BALLS

2 8-oz pkgs cream cheese, softened

1 c sharp cheddar cheese, shredded

1 t garlic powder

½ t cayenne pepper

¼ c roasted red peppers, chopped

2 scallions, sliced

1½ c pecans, chopped

Beat first four ingredients together until well blended. Divide mixture in half.

Add pepper to one half, add onions to remaining half. Mix each until well blended.

Refrigerate overnight.

Shape each mixture into balls (~1 teaspoon); roll in nuts.

PARDON ME BALL

2 T magic milk

2 8-oz pkgs cream cheese, softened

½ c sharp cheddar cheese, shredded

1 T red pepper, finely chopped

1 T scallions, finely chopped

2 t Grey Poupon® Dijon mustard

½ c fresh parsley, finely chopped

Beat milk, cream cheese, and cheddar cheese together until well blended.

Add peppers, onions, and mustard; mix well.

Refrigerate overnight.

Remove from refrigerator and shape into a ball.

Roll in parsley before serving.

Serve with club crackers.

PRETZEL BEER BALL

1 T tincture

5 oz cream cheese, softened

4 c Swiss cheese, shredded

5 c sharp cheddar cheese, shredded

2 T shallots, chopped

1 c ale

½ t Worcestershire sauce

½ t salt

Hot sauce to taste

4 oz pretzels, crushed

In a small bowl, beat together cream cheese and tincture. Set aside.

In a separate bowl, mix together Swiss cheese, cheddar cheese, shallots, beer,
Worcestershire sauce, salt, and hot sauce.

Fold in cream cheese mixture until thoroughly combined.

Form into a ball and cover with plastic wrap. Refrigerate overnight.

Before serving, roll the cheese ball in the crushed pretzels, coating completely.

Serve with pretzels and beer. Duh.

SWEET BALLS

Cannoli

Cherry Chocolate Chip

Cranberry Pecan

Jeweled Pomegranate

Nutella®

Peanut Butter

Pistachio

Spiced Cherry

Unicorn Birthday

Velvety Red

CANNOLI BALL

½ c magic milk

1 8-oz pkg cream cheese

½ c ricotta cheese

½ c powdered sugar

1 t cinnamon

1¾ c mini chocolate chips, divided

In a medium bowl, beat together milk and cream cheese until smooth.

Add the ricotta, powdered sugar, and cinnamon; beat until combined.

Stir in one cup of the chocolate chips.

Dump the mixture out onto a sheet of plastic wrap and pull the sides up around it, forming
a ball.

Refrigerate overnight.

When chilled completely, pour remaining chocolate chips out onto a plate. Unwrap the
ball of cheese and roll it in the chips, coating it completely.

Serve with wafer cookies.

CHERRY CHOCOLATE CHIP BALL

¼ c magic butter, softened

1 8-oz pkg cream cheese, softened

¼ c maraschino cherry juice

2¼ c powdered sugar

¼ c maraschino cherries, chopped

1 c mini chocolate chips, divided

In a large bowl, beat cream cheese and butter together until combined.

Add cherry juice and powdered sugar until fully blended.

Fold in chopped cherries and ½ cup mini chocolate chips.

Dump mixture out onto a piece of plastic wrap, fold sides up and around, making a ball.
Refrigerate overnight.

When ready to serve, cover ball in remaining mini chocolate chips.

Serve on a platter with graham crackers, animal cookies, apple slices, pretzels, etc.

CRANBERRY PECAN BALL

2 T tincture

1 8-oz pkg cream cheese, softened

2 c white sharp cheddar cheese, shredded

½ c dried cranberries, finely chopped

½ c pecans, finely chopped

In a large bowl, mix together cream cheese and cheddar cheese until well combined.

Mix in dried cranberry pieces.

Scoop mixture out onto a sheet of plastic wrap, shaping into a ball. Cover and refrigerate
overnight.

Unwrap and cover the cheeseball in chopped nuts, using your hands if necessary.

Chill until ready to serve.

JEWELED POMEGRANATE BALL

2 T magic butter

10 fresh sage leaves

1 8-oz pkg cream cheese, softened

½ c mascarpone cheese, softened

¾ c sharp white cheddar cheese, grated

½ c almonds, sliced and toasted

¼ t salt

¼ t black pepper

1 c pomegranate arils

Over medium heat, melt butter to sizzling. Toss in sage leaves and cook until crispy,
flipping once, about a minute per side. Remove and drain on a paper towel.

Set butter aside.

In a large bowl, combine cream cheese, mascarpone, and cheddar cheese. Beat until well
combined.

Add in almonds, sage leaves, remaining butter, and salt and pepper. Mix until combined.

Place cheese mixture in the middle of a sheet of plastic wrap, shaping into a ball. Roll in
plastic wrap and refrigerate overnight.

Pat aril completely dry with a paper towel. Spread out on a baking sheet to dry
completely.

Remove cheese ball from refrigerator and roll in pomegranate arils to serve.

NUTELLA® BALL

2 T tincture

1 8-oz pkg cream cheese, softened

1 13-oz container Nutella®

2 cups chocolate chips, dark or semisweet

Mix together tincture, cream cheese, and Nutella®. Blend until creamy.

Dump mixture out onto a sheet of plastic wrap. Cover into a ball shape.

Freeze overnight.

When ready to serve, roll in chocolate chips and thaw to spreadable.

PEANUT BUTTER BALL

¾ c magic peanut butter, creamy

1 8-oz pkg cream cheese, softened

1 c powdered sugar

3 T brown sugar

¾ c milk chocolate chips

¾ c peanut butter chips

Beat peanut butter, cream cheese, and sugars together until well blended.

Drop into the center of a sheet of plastic wrap, tying it up like a ball, and freeze overnight.

Pour chocolate chips and peanut butter chips onto a large plate.

Remove plastic wrap from peanut butter ball and roll in morsels until completely covered,
pressing chips into the ball if necessary.

Cover with plastic and freeze for at least two hours. If frozen overnight, thaw to room
temperature before serving.

PISTACHIO BALL

¼ c magic butter, softened

2 T magic milk

1 8-oz pkg cream cheese

1 small box instant pistachio pudding

1½ c powdered sugar

½ cup coconut, sweetened, shredded

½ c pecans, chopped

In a large bowl, beat together butter, milk, cream cheese, pudding mix, and powdered
sugar. Combine thoroughly.

Line a second large bowl with plastic wrap. Pour coconut and pecans into this bowl, on
top of plastic wrap. Mix together with your fingers.

Drop the cheeseball mixture into the bowl and roll it around in the coconut/nut mixture.
Cover completely.

Wrap everything up in the plastic wrap to make a ball shape. Refrigerate overnight.

Serve with graham crackers or pineapple wedges.

SPICED CHERRY BALL

1 T tincture

1 8-oz pkg cream cheese, softened

1 c sharp white cheddar cheese, shredded

½ c dried cherries, chopped

¼ t pumpkin pie spice

½ c pecans, toasted and chopped

Mix together tincture, cream cheese, and cheddar cheese until blended.

Add dried cherries and pumpkin pie spice. Combine.

Turn out onto a sheet of plastic wrap to shape mixture into a ball. Cover and refrigerate
overnight.

Roll in chopped nuts before serving.

Serve with crackers.

UNICORN BIRTHDAY BALL

1 c magic butter, softened

2 8-oz pkgs cream cheese, softened

1 box Funfetti™ cake mix

½ t vanilla extract

1½ c powdered sugar

1 ½ c rainbow sprinkles

Beat together cream cheese and butter until fully incorporated.

Add cake mix, powdered sugar, and vanilla extract; mix thoroughly.

Fold in ½ cup sprinkles until somewhat evenly distributed.

Fold into a ball on a sheet of plastic wrap. Cover and freeze overnight.

When ready to serve, pour rainbow sprinkles onto a large plate. Roll the ball in rainbow
sprinkles until thoroughly covered.

Re-wrap the ball in plastic and freeze until ready to serve.

Thaw to room temperature before serving.

VELVETY RED BALL

½ c magic butter

1 8-oz pkg cream cheese, softened

1½ c red velvet cake mix

2 T brown sugar

½ c powdered sugar

½ c mini chocolate chips

Beat cream cheese and butter together until smooth.

Add in dry cake mix, brown sugar, and powdered sugar. Beat until smooth.

Turn the mixture out onto a piece of plastic wrap. Roll up into a ball and refrigerate
overnight.

Pour mini chocolate chips onto a plate. Roll cream cheese mixture in mini morsels until
thoroughly covered, pressing chips into the ball if necessary.

SAVORY DIPS

7-Layer Greek

Ah-mazing Artichoke

Bacon Cheeseburger

Baked Fontina Goo

Buffalo Chicken & Beer

Charleston Cheese

Cheesy Sauce

Cheesy Chorizo & Onion

Chicken Alfredo

Chicken Fajita

Cobb Salad

Corn & Beans

Crab & Artichoke

Deviled Egg

Dorito®

Goat Cheese

Happy Reuben

Horseradish Bacon

Hot Caprese

Lasagna

Loaded Baked Potato

Poutine

Shrimp Scampi

Sweet Vidalia Onion

Warm Beer Cheese

7-LAYER GREEK DIP

2 T magic olive oil

1 8-oz pkg cream cheese, softened

1 t dill weed (or Greek seasoning)

3 cloves garlic, minced

2 t lemon juice

1½ c hummus

1 c cucumbers, seeded and diced

1 c tomatoes, seeded and diced

½ c Kalamata olives

¼ c scallions, chopped

½ c feta cheese, crumbled

¼ c fresh parsley, minced

Combine cream cheese, seasoning, garlic, and lemon juice until light and fluffy.

Spread in the bottom of a baking dish. Then spread a layer of hummus.

In order, create layers by sprinkling cucumbers, tomatoes, olives, onion, feta cheese, and
parsley.

Cover with plastic wrap and chill for at least two hours.

Unwrap and drizzle with olive oil.

Serve with pita chips, fresh vegetables, and flatbread.

AH-MAZING ARTICHOKE DIP

¼ c magic milk

¼ c sour cream

¼ c mayonnaise

1 8-oz pkg cream cheese, softened

1 c spinach, chopped

2 jars artichoke hearts, drained and roughly chopped

Garlic salt to taste

Chili powder to taste

Shredded mozzarella to garnish

Beat all ingredients together and pour into a baking dish.

Top with shredded mozzarella.

Broil until browned.

Serve with crusty bread or pita chips.

BACON CHEESEBURGER DIP

8 slices magic bacon, chopped

2 T magic bacon grease

½ lb ground beef

½ onion, diced

1 clove garlic, chopped

4 oz cream cheese, softened

1 T Worcestershire sauce

2 T ketchup

½ c sour cream

¼ c mayonnaise

½ c mozzarella cheese, shredded

½ c cheddar cheese, shredded

Preheat oven to 350.

Brown and drain ground beef.

Sauté onion and garlic in bacon grease.

In a large bowl, mix cream cheese, sour cream, mayonnaise, cheeses, Worcestershire
sauce, and ketchup.

Add beef, bacon, onions, and garlic to the cheese mixture; stir until combined.

Pour into a baking dish, bake for 15-20 minutes.

BAKED FONTINA GOO DIP

3 T magic olive oil

6 cloves garlic, thinly sliced

1 T fresh thyme, chopped

1 t fresh rosemary, chopped

1½ lbs Italian fontina, rind removed and cubed into 1” pieces (brie will also work great as
a substitute if Italian fontina is not available)

Salt and black pepper to taste

Preheat broiler.

Spread cheese out into the bottom of a cast iron skillet. Drizzle olive oil on cheese.

In a small bowl, mix together garlic and herbs. Sprinkle over the cheese.

Season with salt and pepper.

Broil for ~6 minutes, until cheese is bubbly and melted.

Serve immediately with crusty bread.

BUFFALO CHICKEN DIP

¼ c magic milk

1 8-oz pkg cream cheese, softened

½ c hot sauce

½ c bleu cheese dressing

2 large boneless skinless chicken breasts, cooked and shredded

1 c cheddar cheese, shredded

Preheat oven to 350.

Combine all ingredients in one large bowl.

Transfer to a baking dish.

Bake for thirty minutes. Serve warm.

BUFFALO CHICKEN & BEER DIP

2 T magic olive oil

3 boneless skinless chicken breasts, cut into small pieces

8 oz sour cream

2 8-oz pkgs cream cheese, softened

¾ c parmesan cheese, grated

¾ c mozzarella cheese, shredded

1/3 c hot sauce

2/3 c dark beer

1 t garlic powder

2 T cornstarch

½ c bleu cheese, crumbled

Preheat oven to 350.

Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and cook
until browned, ~5 minutes.

Process together sour cream, cream cheese, ½ cup each parmesan and mozzarella, hot
sauce, beer, garlic powder, and cornstarch.

Pour sour cream mixture into a baking dish, fold in chicken, and sprinkle with remaining

parmesan and mozzarella.

Bake until warm and bubbly, ~15 minutes.

Remove from the oven and sprinkle bleu cheese crumbles on top while still warm.

Serve with chips, celery sticks, or pretzel crisps.

CHARLESTON CHEESE DIP

8 slices magic bacon, crumbled

½ c mayonnaise

1 8-oz pkg cream cheese, softened

1 c sharp cheddar cheese, grated

½ c Monterey jack cheese, shredded

2 scallions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed

Preheat oven to 350.

In a large bowl, mix together mayonnaise with cheeses, scallions, and cayenne pepper.
Blend until creamy.

Spread cheese mixture in a baking dish, top with crushed crackers.

Bake for ~15 minutes, until heat thoroughly.

Remove from the heat, top with crumbled bacon.

Serve with crackers, bagel chips, or pretzel rods.

CHEESY SAUCE DIP

½ c magic milk

1 c extra sharp cheddar cheese, shredded

1 T cornstarch

1 12-oz can evaporated milk

2 t hot sauce

Toss cheese and cornstarch together in a large bowl.

Transfer to a saucepan, add evaporated milk and hot sauce.

Cook over low heat, stirring constantly with a whisk, until melted and bubbly, ~5 minutes.

Thin to desired consistency with magic milk.

Serve with fries, tortilla chips, or on hotdogs or burgers.

CHEESY CHORIZO & ONION DIP

3 T magic butter

2 c onion, chopped

¼ t thyme

½ (~6 oz) chorizo sausage

1 8-oz pkg cream cheese, softened

¼ c mayonnaise

½ c mozzarella cheese, shredded

¼ c scallions, chopped

Salt to taste

Preheat oven to 350.

Remove chorizo casing and cook on medium-high, chopping with a spoon and stirring
occasionally, ~10 minutes.

In a separate pan, melt butter, add onion.

Add thyme and salt, lower heat, and continue to cook until the onions become soft and
caramelized, ~20 minutes.

Blend together cream cheese and mayonnaise in a bowl until smooth.

Add mozzarella cheese, caramelized onions, and scallions; mix well.

Gently fold in chorizo.

Pour into a baking dish. Bake for 12-15 minutes, until dip is golden and bubbly.

Serve with baguette slices.

CHICKEN ALFREDO DIP

3 boneless skinless chicken breasts, boiled and shredded

1 8-oz pkg cream cheese, softened

¼ c magic milk

1 jar prepared alfredo sauce

2 c mozzarella cheese, shredded

Parmesan cheese, grated

Preheat oven to 350.

Mix shredded chicken with cream cheese, alfredo sauce, and 1½ cups mozzarella cheese.

Pour into a square glass baking dish. Top with remaining mozzarella and a sprinkling of
parmesan.

Bake for 20-25 minutes, until bubbly.

Serve with crackers, pita chips, toasted baguette slices, or veggies.

CHICKEN FAJITA DIP

2 T magic olive oil

½ c green pepper, diced

¼ c onion, diced

1 c chicken, cooked and chopped

3 T fajita seasoning mix

1 lb Velveeta® cheese, cubed

1 10-oz can diced tomatoes with green chilies

Heat oil in a skillet; add diced peppers and onions, cook until tender.

Stir in chicken and fajita seasoning mix. Set aside.

In a large saucepan, combine cheese cubes and diced tomatoes. Heat on medium heat
until cream, stirring occasionally.

Stir in the chicken fajita mixture.

Serve with chips, crackers, or fresh vegetables.

COBB SALAD DIP

4 slices magic bacon, crumbled

1 c sour cream

1/3 c bleu cheese, crumbled

2 t fresh lemon juice

1 avocado, chopped

2 T fresh parsley, chopped

1 scallion, sliced

1 T tomatoes, chopped

Mix sour cream, bleu cheese crumbles, and lemon juice until blended.

Stir in bacon, avocado, parsley, and onion.

Refrigerate for at least an hour.

Top with tomatoes before serving.

CORN & BEANS, DUDE

¼ c magic milk

½ c mayonnaise

1 16-oz bag frozen corn

2 4-oz cans chopped green chilies

1 can black beans, drained

2 c cheddar cheese, shredded

½ c parmesan cheese, grated

1 t salt

1 small tomato, chopped

2 scallions, chopped

3 T fresh cilantro, chopped

Preheat oven to 350.

In a small bowl, mix together milk and mayonnaise. Set aside.

Prep a square baking dish with nonstick cooking spray.

Mix together corn, beans, chilies, cheddar and parmesan cheeses, and salt.

Beat in cream cheese mixture until well blended.

Spread the mixture into the prepared baking dish and bake for ~25 minutes, until
thoroughly heated and bubbling around the edges.

Remove from the oven and top with tomatoes, scallions, and cilantro.

Serve warm.

CRAB & ARTICHOKE DIP

Crab dip:

½ c magic milk

1 8-oz pkg cream cheese, softened

½ c mayonnaise

½ c plain yogurt

1 T lemon juice

1 bunch scallions, chopped

1½ c Monterey jack cheese, grated, divided

1 can artichoke hearts, quartered and drained

8-12 oz jumbo lump crab meat

Salt and pepper to taste

Preheat oven to 425.

Beat milk, cream cheese, mayonnaise, and yogurt together until smooth.

Add scallions, lemon juice, and 1¼ cup grated cheese.

Fold in artichokes and crab. Fold in artichokes and crab.

Season to taste with salt and pepper.

Spread into a baking dish with a spatula, sprinkle remaining cheese on top.

Bake ~20 minutes, until bubbly and golden brown.

Prepare pico de gallo while dip is baking.

Pico de gallo:

2 roma tomatoes, seeded and chopped

¼ c red onion, chopped

1 jalapeno, seeded and chopped

¼ c cilantro, chopped

¼ c scallion greens, chopped

Lime juice

Salt to taste

Toss all ingredients together. Set aside until ready to serve.

Remove the dip from the oven, top with pico.

Serve with blue corn tortilla chips.

DEVILED EGG DIP

1 dozen eggs, hard-boiled

2 T white vinegar

1 c mayonnaise

1 T yellow mustard

Salt and pepper to taste

Paprika for dusting

Shell the eggs and halve them lengthwise.

Coarsely chop half the egg whites and transfer them to a large bowl.

Add the remaining whites and all of the yolks to a food processor, along with the
mayonnaise and mustard. Process until smooth.

Scrape the mixture into a bowl and blend with chopped egg whites.

Season with salt and pepper. Dust with paprika.

Refrigerate until ready to serve.

DORITO® DIP

3 slices magic bacon, crumbled

1 8-oz pkg cream cheese, softened

8 oz sour cream

1 4-oz can chopped green chilies

½ t garlic powder

Mix all ingredients together.

Cover and chill overnight.

Top with additional bacon bits before serving with Doritos, of course.

GOAT CHEESE DIP

2 t magic olive oil

1 pt cherry tomatoes, halved

¼ t salt

¼ t black pepper

½ t balsamic vinegar

10 oz goat cheese

4 oz cream cheese

1/3 c artichoke hearts, drained

¼ c parmesan cheese, grated

Preheat oven to 400.

In a glass baking pan, toss together tomato halves, olive oil, salt, and pepper. Spread
covered tomatoes out into one layer, roast until tomatoes are blistered and bubbling and
slightly brown around the edges.

Remove from the oven and drizzle with balsamic vinegar while the tomatoes are warm.
Toss to coat them evenly.

Process goat cheese and cream cheese together, adding in the drained artichoke hearts.
Blend until the mixture is mostly smooth and has taken a whipped appearance.

Spoon the cheese mixture into a baking dish, spreading it out to cover the bottom of the
pan.

When tomatoes have cooled enough to handle, chop them coarsely on a cutting board.
Spread a layer of tomatoes over the cheese mixture, top with freshly grated parmesan.

Bake for 10-15 minutes until cheese is bubbly.

Serve with toasted baguette slices.

HAPPY REUBEN DIP

2 T magic flour

1 8-oz pkg cream cheese

1½ c Swiss cheese, shredded

4 oz deli-sliced corned beef, chopped

½ c Thousand Island dressing

½ c sauerkraut, drained

Preheat oven to 240.

In a large bowl, mix together cream cheese, one cup Swiss cheese, Thousand Island
dressing, and chopped corned beef.

Spread in a pie pan (prepped with magic butter if desired).

Sprinkle on magic flour. Top with sauerkraut and remaining Swiss cheese.

Cover with foil and bake for thirty minutes. Remove foil and bake for 15 more minutes,
until brown and bubbling around the edges.

HORSERADISH BACON DIP

2 slices magic bacon, crumbled

1½ c sharp cheddar cheese, shredded

1 c sour cream

2 T horseradish sauce

2 T fresh chives, chopped

Blend cheese, sour cream, bacon, and horseradish sauce in a food processor until smooth.

Transfer to a bowl. Stir in chives.

Serve with thin wheat crackers.

HOT CAPRESE DIP

1 T magic olive oil

2 c fresh mozzarella

3 roma tomatoes, seeded and juiced

3 T fresh basil

Preheat oven to 375.

Chop cheese, tomatoes, and basil. Combine together in a small baking dish; mix well.

Bake for 15-20 minutes, the broil for two minutes so cheese becomes bubbly and golden.

Remove from the oven; drizzle with olive oil.

LASAGNA DIP

1 T magic oil

1 onion, diced

2 cloves garlic, chopped

½ t red pepper flakes

1 15-oz can crushed tomatoes

1 t oregano

Salt and pepper to taste

½ lb Italian sausage

1 c ricotta cheese

1 c mozzarella cheese, shredded

Preheat oven to 350.

Brown the sausage; drain, and set aside.

Heat the oil in a saucepan over medium heat; add onion, garlic, and red pepper flakes.
Cook until tender and fragrant, ~5 minutes.

Add crushed tomatoes and seasonings. Bring to a boil, reduce heat, then simmer to
thicken.

Add sausage to the tomato sauce and simmer 3-5 more minutes.

Spread the ricotta cheese over the bottom of a baking dish, followed by the sauce, and

finally the mozzarella.

Bake until the top is a light golden brown and the sides are bubbling, ~15-20 minutes.

LOADED BAKED POTATO DIP

1 lb magic bacon, crumbled

1 16-oz container sour cream

½ c cheddar cheese, shredded

½ c scallions, chopped

Fresh chives to garnish, chopped

Combine all ingredients in one big bowl.

Refrigerate overnight or until ready to serve.

Garnish with chopped scallions and/or chives.

POUTINE DIP

6 T magic butter

2 T cornstarch

2 T water

¼ c flour

2 cloves garlic, finely chopped

2½ c beef broth

1 ¼ c chicken broth

1½ c white cheddar cheese curds

Black pepper to taste

3-4 medium russet potatoes

Magic oil for frying

In a small bowl, dissolve cornstarch in water. Set aside.

In a large saucepan, melt the butter. Add flour and cook, stirring regularly, for ~5
minutes, until the mixture turns a golden brown.

Add garlic, beef broth, and chicken broth. Bring to a boil, stirring with a whisk. Stir
in cornstarch, simmer 3-5 minutes, until gravy starts to thicken.

Pepper to taste.

Cut potatoes into ½” thick sticks. Cover with cold water, let soak for at least an hour.

Heat oil in a deep fryer to 300.

Blot potatoes with paper towels to remove moisture.

Add fries to the hot oil, cook 5-8 minutes until fries are starting to cook but not yet
brown.

Remove fries to a paper towel, turn fryer heat up to 375. Return fries to hotter oil and
cook until browned.

Drain on paper towels.

Add fries to a large bowl, season lightly with salt while still warm.

Add a ladle of hot poutine gravy to the bowl. Toss the fries in the gravy, using tongs.
Add more gravy as needed to cover the fries thoroughly.

Add cheese curds, toss with hot fries and gravy.

Serve with freshly ground pepper.

SHRIMP SCAMPI DIP

2 T magic butter

1 c shrimp, peeled and deveined

4 cloves garlic, minced

½ t red pepper flakes

¼ c white wine

2 T lemon juice

½ c cream cheese, softened

¼ c sour cream

3 T mayonnaise

2 T fresh parsley, chopped

½ c mozzarella cheese, shredded

2 T parmesan cheese, grated

Preheat oven to 350.

Melt butter in a large skillet over medium-high heat. Add chopped shrimp, minced garlic,
and red pepper flakes. Cook, stirring occasionally until shrimp turns pink, ~2 minutes.

Stir in wine and lemon juice; season with salt and pepper to taste.

Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise,
parsley, ¼ cup mozzarella, and the parmesan cheese.

Spread mixture into a prepared baking dish; sprinkle with remaining ¼ cup mozzarella.

Bake until bubbly and golden, ~10-12 minutes. Serve immediately.

SWEET VIDALIA ONION DIP

½ c magic milk

1 sweet yellow onion, finely chopped

1 c mayonnaise

1 c sour cream

½ c parmesan cheese, shredded

½ c mozzarella cheese, shredded

1 c white cheddar cheese, shredded

2 t hot sauce

1 t Worcestershire sauce

Preheat oven to 375.

Combine all ingredients together until well combined. Season to taste.

Spoon the mixture into a baking dish; bake for 25 minutes, until browned and bubbly.

Serve with toasted baguette slices.

WARM BEER CHEESE DIP

2 T tincture

2 8-oz pkgs cream cheese, softened

1 pkg ranch dressing mix

1 c cheddar cheese, shredded

1 c pepper jack cheese, shredded

¾ c dark beer

Preheat oven to 350.

In a large bowl, beat cream cheese and tincture until smooth and creamy.

Mix in the ranch dressing mix, slowly add in the beer. Fold in shredded cheeses.

Spread dip mixture into a baking pan. Bake for thirty minutes, until dip is heated through.

SWEET DIPS

Banafee

Banana Pudding

Best Ever Fruit

Butterfinger®

Cadbury® Mini Egg

Candy Cane Kiss®

Caramel Apple Pie

Cherry Cheesecake

Chocolate Malt

Eggnog

Fruit Salsa

Hot Apple Pie

Lemon Cheesecake

Monster Cookie Dough

Need S’more

Oreo® Fluff

Peanut Butter Brownie

Root Beer Float

Snickers®

BANAFEE DIP

1¾ c magic milk

1 large box instant vanilla pudding mix (banana pudding mix, optional)

1 envelope Dream Whip®

1 t vanilla extract

1 8-oz pkg cream cheese, softened

2 bananas, peeled and sliced

1 c caramel ice cream topping

In a medium bowl, beat Dream Whip®, vanilla extract, and ½ cup cold milk until peaks
form.

Add vanilla pudding mix and remaining 1 ¼ cups milk; beat until creamy.

In a separate bowl, beat cream cheese until smooth with no lumps.

Slowly add vanilla pudding mixture into the cream cheese, ~1/2 cup at a time. Beat
until smooth and creamy with each addition.

Fold one sliced banana into the dip mixture.

Pour into a serving bowl and top with remaining banana slices.

Drizzle with caramel sauce; top with whipped cream, if desired.

Serve with vanilla wafers or chocolate biscotti.

BANANA PUDDING DIP

¼ c magic milk

2 8-oz pkgs cream cheese, softened

½ c powdered sugar

7 oz sweetened condensed milk

1 c heavy whipping cream

1 c vanilla pudding, prepared

2 bananas

1 t lemon juice

1 box vanilla wafers

Beat together cream cheese and magic milk until creamy.

Add in the powdered milk; combine.

Slowly mix in the condensed milk.

Fold pudding into the cream cheese mixture, then fold in the whipping cream.

Mash the bananas, sprinkle with lemon juice to keep from browning.

Fold bananas into the dip mixture

Refrigerate overnight. Sprinkle the top with crushed vanilla wafers before serving.

Serve with vanilla wafers.

BEST EVER FRUIT DIP

2 T magic milk

1 32-oz container vanilla yogurt

1 8-oz container whipped topping

1 small box instant vanilla pudding mix

In a large bowl, mix together milk, vanilla yogurt, whipped topping, and pudding mix
until completely combined with no lumps remaining.

Cover with plastic wrap, chill overnight.

BUTTERFINGER® DIP

¼ c magic milk

1 8-oz pkg cream cheese, softened

1 7-oz container marshmallow cream

1 4-oz tub frozen whipped topping, thawed

3 full-size Butterfinger® candy bars, crushed fine

In a large bowl, beat milk and cream cheese together.

Mix in the marshmallow cream until light and fluffy.

Fold in the whipped topping and all but a handful of the candy bar crumbs.

Spoon dip into a serving bowl and sprinkle remaining candy bits on top.

Serve with apple slices and graham crackers.

CADBURY® MINI EGG DIP

½ T tincture

2 c plain yogurt

1 box vanilla cake mix

1 c whipped topping

1 bag Cadbury® Mini Eggs, crushed

Mix together tincture and yogurt; blend in the vanilla cake mix.

Fold in whipped topping until all lumps are gone.

Gently fold in candy pieces until fully incorporated.

Refrigerate overnight.

CANDY CANE KISS® DIP

1 T tincture

4 oz cream cheese, softened

1 7-oz container marshmallow cream

40 Candy Cane Kiss® pieces

Unwrap kisses and place into a microwave-safe bowl. Melt, stirring every 30 seconds
until smooth.

Stir in cream cheese and tincture.

Fold in marshmallow cream.

Serve with graham crackers or brownie pieces.

CARAMEL APPLE PIE DIP (& CRISPS)

Dip:

1 T tincture

2 c apples, diced (~3 med apples)

2 T lemon juice (½ lemon)

3 T brown sugar

½ T apple pie spice

1 t cornstarch

1 t water

2 T caramel sauce

Combine tincture, chopped apples, lemon juice, brown sugar, and apple pie spice in a
medium pot. Cook over medium-low heat until apple juice begins to boil.

In a separate bowl, dissolve cornstarch in water. Stir into apple mixture.

Bring to a boil again, allow to thicken.

Fold in caramel, pour into a serving dish.

Serve with Pie Crisps.

Pie Crisps:

3 T magic butter, melted

1 pkg refrigerated pie crust

¼ c sugar

1 t cinnamon

Preheat oven according to package directions.

Roll pie crust out onto parchment paper.

Brush crust with melted butter.

Using a pizza cutter, cut the pie crust into small wedges.

Sprinkle with cinnamon/sugar.

Bake for ten minutes.

CHERRY CHEESECAKE DIP

1 T tincture

1 8-oz pkg cream cheese, softened

1 7-oz jar of marshmallow cream

2 8-oz tubs frozen whipped topping

2 21-oz cans cherry pie filling

Whip tincture and cream cheese together.

Add in marshmallow cream, then whipped topping. Beat until smooth.

Spread into a pie pan or platter; cover top with pie filling. Refrigerate.

Serve with graham cracker sticks.

CHOCOLATE MALT DIP

2 T magic milk

1 8-oz pkg cream cheese, softened

1 t vanilla extract

½ c malted milk powder

1 c heavy whipping cream

¼ c unsweetened cocoa powder

Beat cream cheese and powdered sugar together until creamy.

Add vanilla extract, milk, malted milk powder, and cocoa powder; mix until combined.

In a separate bowl, beat heavy whipping cream until soft peaks form.

Fold whipped cream into cream cheese mixture.

Chill for at least an hour before serving.

Optional garnish: top with additional whipped cream, chocolate sprinkles, and a
maraschino cherry.

EGGNOG DIP

1 T tincture

½ c eggnog

1 8-oz pkg cream cheese, softened

1 t vanilla extract

½ t rum extract

½ t cinnamon

¼ t nutmeg

1½ c powdered sugar

Beat the tincture and cream cheese together until smooth.

Mix in vanilla extract, rum extract, cinnamon, and nutmeg.

Beat in the eggnog, and then the powdered sugar.

Serve with graham crackers or gingersnaps.

FRUIT SALSA DIP (& CRISPIES)

Salsa:

2 T tincture

1 T brown sugar

3 T raspberry preserves

2 granny smith apples, peeled, cored, diced

1 lemon

2 kiwis, peeled and chopped

1 lb strawberries, chopped

½ lb raspberries

Combine together in a small bowl the tincture, raspberry preserves, and brown sugar. Set
aside.

In a separate bowl, squeeze the juice of a lemon over the chopped apples pieces. Toss
well.

Add in finely chopped kiwis and strawberries. Carefully fold in raspberries.

Cover with raspberry preserve mixture and stir until well coated.

Allow to sit at room temperature for at least 15-30 minutes before serving.

Crispies:

1/3 c magic sugar

1 t cinnamon

10 10-inch flour tortillas

Preheat oven to 350.

Mix cinnamon and sugar together in a bowl. Set aside.

Slice tortillas into wedges with a pizza cutter, twelve wedges each tortilla.

Coat with nonstick cooking spray.

Toss in a bowl with cinnamon and sugar mixture.

Bake 8-10 minutes, until crispy.

HOT APPLE PIE DIP

1 T tincture

1 8-oz pkg cream cheese, softened

2 T brown sugar

½ t pumpkin pie spice

1 apple, chopped and divided

¼ c cheddar cheese, shredded

1 T pecans, finely chopped

Preheat oven to 375.

Mix tincture, cream cheese, sugar, and spice in medium bowl until well blended.

Stir in half the apples.

Spread into pie plate or small baking dish; top with remaining apples, cheddar, and nuts.

Bake 10-12 minutes or until heated through.

LEMON CHEESECAKE DIP

1 T tincture

1 6-oz container lemon yogurt

1 7-oz container marshmallow cream

1 8-oz pkg cream cheese, whipped

Lemon zest

Blend all ingredients together until smooth.

Serve with fresh fruit.

MONSTER COOKIE DOUGH DIP

½ c magic butter

1 8-oz pkg cream cheese, softened

1 c peanut butter (creamy)

2 c powdered sugar

3 T brown sugar

¼ c flour

1 t vanilla extract

2½ c rolled oats

½ c plain M&Ms®

1 c semisweet chocolate chips

Beat together cream cheese, butter, and peanut butter until smooth.

Add in the powdered sugar, brown sugar, flour, and vanilla extract.

Slowly and thoroughly mix in the oats. Start with one cup and add more depending on
thickness preferred.

Add candy pieces and chocolate chips.

Refrigerate until ready to serve.

Serve with pretzels, graham crackers, or apple slices.

NEED S’MORE DIP

½ T magic butter

1 ½ c chocolate chips

15 jumbo marshmallows, halved

Graham crackers

Preheat oven to 450 with cast iron skillet in the oven on the center rack.

Use a pot holder to remove the skillet from the hot oven.

Melt butter in skillet so that bottom and sides are thoroughly covered, swirling as
necessary.

Pour chocolate chips into an even layer over the butter in the bottom of the skillet.

Carefully arrange marshmallow halves over the chocolate chips, covering the chocolate
completely.

Bake for 5-7 minutes, until marshmallows are toasted to your preference.

Use an oven mitt to remove the skilled; allow to rest ~5 minutes.

Serve immediately with graham crackers. Remember: the pan is hot.

OREO® FLUFF DIP

2 c magic milk

1 small box white chocolate instant pudding mix

1 8-oz container frozen whipped topping

1 pkg Double Stuf™ Oreos®, crushed

2 c mini marshmallows

Whisk milk and pudding mix together in a large bowl.

Stir in whipped topping, crushed cookies, and mini marshmallows.

Store in refrigerator until ready to serve.

PEANUT BUTTER BROWNIE DIP

2 T tincture

1 8-oz pkg cream cheese, softened

4 T sugar

½ c creamy peanut butter

2 t vanilla extract, divided

1 c vanilla yogurt, divided

1 small pkg brownie mix

½ c honey-roasted peanuts, crushed

In a large bowl, beat tincture with 4 ounces of cream cheese until smooth.

Add sugar, peanut butter, and one teaspoon vanilla extract. Mix until smooth. Stir in ½
cup yogurt.

Place mixture in a serving dish, fill one side half (reserving other side for brownie
mixture, to swirl together once added).

In the same original bowl, place remaining 4 ounces of cream cheese, beat until smooth.

Stir in the brownie mix and one teaspoon vanilla extract.

Fold in remaining ½ cup yogurt.

Place brownie mixture in the other half of your serving dish.

Using a knife or a rubber spatula, swirl the two dips together. Sprinkle with crushed

peanuts for garnish before serving.

ROOT BEER FLOAT DIP

2 T tincture

1 8-oz pkg cream cheese

1 c frozen whipped topping

¾ c powdered sugar

1 t vanilla extract

1 t root beer extract

Combine all ingredients together in one bowl. Mix until smooth and creamy.

Serve with vanilla wafer cookies.

SNICKERS® DIP

2 T magic butter

4 oz cream cheese, softened

½ c marshmallow cream

½ c powdered sugar

16 fun-size Snickers® candy bars

Melt butter and twelve of the mini candy bars together in a saucepan over medium-low
heat. Stir often until Snickers® bars are completely melted.

In a large bowl, beat cream cheese and marshmallow cream.

Fold in melted candy mixture and powdered sugar.

Thinly chop four remaining candy bars and stir them into the mixture.

Serve with apple slices and graham crackers.

INDEX

7-Layer Greek Dip 59

Ah-mazing Artichoke Dip 61

Antipast-ah Ball 17

Bacon Cheeseburger Dip 63

Bacon Jalapeno Popper Ball 19

Baked Fontina Goo Dip 65

Banafee Dip 111

Banana Pudding Dip 113

Best Ever Fruit Dip 115

Bleu Ball 21

Buffalo Chicken Dip 67

Buffalo Chicken & Beer Dip 68

Butterfinger® Dip 116

Cadbury® Mini Egg Dip 118

Candy Cane Kiss® Dip 119

Cannoli Ball 38

Caramel Apple Pie Dip & Crisps 120

Charleston Cheese Dip 70

Cheesy Chorizo & Onion Dip 74

Cheesy Sauce Dip 72

Cherry Cheesecake Dip 123

Cherry Chocolate Chip Ball 40

Chicken Alfredo Dip 76

Chicken Fajita Dip 78

Chocolate Malt Dip 124

Cinco de Mayo Ball 22

Cobb Salad Dip 80

Corn & Beans, Dude 82

Crab & Artichoke Dip 84

Cranberry Pecan Ball 42

Deviled Egg Dip 87

Doritos® Dip 89

Eggnog Dip 126

Feta Ball 24

Fruit Salsa Dip (& Crispies) 128

Goat Cheese Dip 90

Happy Reuben Dip 93

Hawaiian Ball 25

Horseradish Bacon Dip 95

Hot Apple Pie Dip 131

Hot Caprese Dip 96

I Love Olives Ball 27

Jeweled Pomegranate Ball 44

Lasagna Dip 97

Lemon Cheesecake Dip 133

Little Kicker Balls 28

Loaded Baked Potato Dip 99

Mexican Ball 29

Mini Truffle Balls 31

Monster Cookie Dough Dip 134

Need S’more Dip 136

Nutella® Ball 46

Oreo® Fluff Dip 138

Pardon Me Ball 33

Peanut Butter Ball 47

Peanut Butter Brownie Dip 139

Pistachio Ball 49

Poutine Dip 100

Pretzel Beer Ball 35

Root Beer Float Dip 141

Shrimp Scampi Dip 103

Snickers® Dip 142

Spiced Cherry Ball 51

Sweet Vidalia Onion Dip 105

Unicorn Birthday Ball 53

Velvety Red Ball 55

Warm Beer Cheese Dip 107