Disclosure: I am part of the BJ’s Wholesale Club Blogger Ambassador program. March Mania – Pick your Fav Dip and Win! is a sponsored post. Although I was supplied products and/or compensated for writing this post, all thoughts and opinions are my own. I only recommend products or services I believe in, and use myself.
I have a confession. I hate basketball. Well, hate is a strong word. I went to a couple of Knicks Games when I lived in the Northeast and enjoyed the live action, but I’d rather read tax code than watch the Final whatever of basketball. But I do love to entertain and if everyone else wants to gather here to watch the big game, who am I to interfere?!?
I have a few go to munchies that I love to serve, but my most popular is a yummy hot artichoke dip that is so simple even my 8 yo can make it. I once brought it to a party where another guest had also made artichoke dip. Mine was devoured and her’s was barely touched. I felt a little bad for her, but was super happy everyone liked it since it was my first time making the dip. The host actually took me aside and told me it was the best dip she had ever tasted and she had to have the recipe! (Side note: We discovered tonight it actually makes a delicious sauce over pasta, too!)
As a celebration of that big basketball tournament everyone is excited about, I’m running my own March Mania contest! I have pitted my Cheesy Artichoke Dip against three recipes from Chef Glenn Lyman, BJ’s Wholesale Club’s Cooking Club Ambassador!
Vote below for your favorite dip and you will be entered to win a $50 BJ’s Wholesale Club gift card. Good luck!
- 1 1/3 cup Parmesan cheese
- 1 1/3 cup mayonnaise
- 2/3 cup heavy whipping cream
- 2 (14 ounce) can artichoke hearts, drained and chopped
- 2 cups chopped roasted red pepper
- 1 teaspoon garlic power, or 1 tablespoon chopped fresh garlic
- 2 cups mozzarella cheese, optional
- 1/2 - 3/4 teaspoon red pepper flakes, to kick it up a notch, optional
- Put all ingredients (reserve 1 cup mozzarella) into crock pot and stir.
- Add remaining mozzarella to top..
- Cook on low for 1 hour.
- Serve in crock-pot on warm setting.
- Can also be made in the oven: blend ingredients (reserve 1 cup mozzarella) together in a baking dish.
- Add remaining mozzarella to top.
- Bake 25 minutes in a 325 degree preheated oven, until lightly browned.
|Amount Per Serving||As Served|
|Calories 4349kcal Calories from fat 3652|
|% Daily Value|
|Total Fat 406g||625%|
|Saturated Fat 135g||675%|
|Dietary Fiber 46g||184%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
5-Layer White Bean Hummus Dip
Recipes by: Chef Glenn Lyman, BJ’s Wholesale Club’s Cooking Club Ambassador
1 recipe White Bean Hummus (follows)
3/4 cup crumbled feta cheese
3/4 cup peeled and diced cucumber
1/2 cup diced fresh tomato
1/2 cup chopped kalamata olives
1/4 cup extra virgin olive oil
1 T fresh lemon juice
1 t dried oregano
Spread hummus evenly in an 8×8″ baking dish or similar.
Next, layer the feta cheese, cucumber, tomato, and olives on top of the hummus.
Combine lemon juice and oregano in a small bowl and whisk in olive oil until well blended. Drizzle over the top and serve with warm pita bread.
White Bean Hummus
1/4 cup chopped green onion
1/4 t kosher salt
1/4 t pepper
1 garlic clove, peeled
2 15-ounce cans of cannellini beans rinsed well and drained
1/4 cup lemon juice
1/2 t ground cumin
1/4 cup extra virgin olive oil
1/4 cup water or as needed
Add green onion through garlic to food processor and blend for 10 seconds.
Add remaining ingredients and process until mixture is smooth, scraping down sides as needed. If mixture seems to thick, add a little water at a time until desired, smooth hummus texture.
Spicy Roasted Red Pepper Yogurt Dip
1 1/2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix
1 1/2 cups Nonfat Plain Greek Yogurt
1 cup Roasted Red Peppers (approx. 12 oz.), drained, puréed in blender
1/2 teaspoon McCormick Ground Cumin
1/8 – 1/4 teaspoon McCormick Cayenne Pepper, to taste
Combine Ranch Seasoning Mix with yogurt in a mixing bowl.
Cover; refrigerate 30 min. to thicken.
Stir in puréed pepper, cumin and cayenne.
Cover and refrigerate at least 30 min. to give flavors time to blend.
Transfer to a serving bowl and serve immediately with fresh-cut vegetables and pita chips
Pepper Jack and Corny Crab Dip
1 cup whole kernel sweet corn, fresh or frozen
1/3 cup chopped roasted red pepper
1/2 teaspoon granulated garlic
1 cup Wellsley Farms Nonfat Grade A Greek Yogurt
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 (6 oz. cans) crabmeat, drained, flaked and cartilage removed (do not rinse!)
1 cup shredded Pepper jack Cheese
1/4 cup grated parmesan cheese
1/4 cup green onion, chopped, plus more for garnish
Preheat oven to 350 degrees.
Add all ingredients to a large mixing bowl and stir until combined. Pour mixture into a 1 /2 quart ovenproof container.
Bake uncovered for 25-30 minutes or until hot and bubbly. Serve with your favorite corn tortilla chips.
Pick your Fav Dip and Win!
Disclosure: I am part of the BJ’s Wholesale Club Blogger Ambassador program. March Mania – Pick your Fav and Win! is a sponsored post. Although I was supplied products and/or compensated for writing this post, all thoughts and opinions are my own. I only recommend products or services I believe in, and use myself.