The Hippie Haus Wife

Well, its that crazy time of year… “The Holidays”. I know we have holidays all year round, but these are “THE” holidays… Ok, really, it’s just about Christmas, but Christmas Eve, Thanksgiving and New Years are kind of lumped in there too. Most people think of presents and mad shopping trips and snow and all that… I think of food at this time of the year. To me, the holidays are one gigantic excuse to completely indulge and gorge yourself to the max and then regret it all in January, right?

Oh, the food that I love this time of year- turkey, ham, prime rib… stuffing, green bean casserole, candied yams… cookies, cakes, pies, candy… and more cookies, cakes, pies, candies! But alas, there is one area that I think is often an after thought or can even be forgotten- appetizers.

How many times have you gone to a holiday party to find that when you get there you are eating a vegetable platter with ranch dressing and wheat thins with some sort of cheese ball? Pretty standard (and often boring), right? Well, here is where today’s blog post comes in. This post is all about the new trend of “sweet dips”. That’s right, why should you have to eat veggies with ranch when you could be eating gingersnaps with pumpkin pie dip? Or graham crackers with a chocolaty smores dip? Yeah, now I’ve got your attention, don’t I!

Most of these I have made and gotten rave reviews. There are a few that I have not had the chance to make yet, but I am still going to post the recipe (I will note that on each recipe).

Sweet Dips

Pumpkin Fluff

If you like pumpkin pie but don’t think you need a whole piece (or two), try this lighter alternative for that great pie taste.

**I recommend to make this dip at least 24 hours before serving so the flavors can “melt” together**

1 (16oz) container of frozen whipped topping (such as Cool Whip), thawed

1 (5oz) package of instant vanilla pudding mix (make sure it is the instant and not cook and serve)

1 (15oz) can of pumpkin (not pumpkin pie mix)

1 teaspoon of pumpkin pie spice (feel free to add other spices such as cinnamon, cloves, ginger, allspice, etc.)

Mix the pumpkin, vanilla pudding mix and spices in a bowl. After mixed, fold in the whipped topping until combined. Refrigerate until ready to serve. Serve with gingersnaps, graham crackers or pretzel sticks.

S’mores Dip

A great way to enjoy s’mores without the hassle of a camp fire (although I kind of enjoy the smell of camp fire.)

1 bag (11.5oz) of milk chocolate chips

1 (14oz) can of sweetened condensed milk

1 (7oz) jar of marshmallow fluff

Combine the chocolate chips and sweetened condensed milk in a heat proof bowl (preferably the one you will be serving it in, such as a nice ramekin), and heat in the microwave for 30 seconds. Stir until smooth (or microwave in 30 second increments) until the chocolate is completely melted. Put spoonfuls of marshmallow fluff on the top and stir into the chocolate (not completely though, only to make a sort of marbled look). Serve with graham crackers.

Snickers Dip

If Snickers aren’t your thing, you could also make this with Milky Way, Three Musketeers or any of your favorite candies.

2 (8oz) packages of cream cheese, softened

1 (16oz) container of frozen whipped topping (such as Cool Whip), thawed

¼ cup of brown sugar

1 bag of mini (fun size) snickers bars, chopped

**I use the mini candy bars because I find them easier to work with, but you could use regular size as well. It would take about 6 regular candy bars to be the same amount. Also, I recommend using a food processor to chop the bars up. I do a rough chop with a knife and then throw them in the food processor. And it is loud, so beware!

Mix the snickers, cream cheese and brown sugar together and then fold in the whipped topping.

**I recommend to make this dip at least 24 hours before serving so the flavors can “melt” together**

Tiramisu Dip

If you don’t have the time or patience for a real tiramisu, turn it into dip!

1 ½ cups of mascarpone cheese (or one 12oz container)

1 cup ricotta cheese (8oz)

½ cup granulated sugar

2 tablespoons of brewed espresso (if you can’t readily get your hands on that, just use some of the coffee you brewed this morning, or yesterday for that matter)

2 tablespoons of Khalua

1 teaspoon of cocoa powder

½ cup finely chopped bittersweet chocolate

Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds. Add ricotta, sugar, espresso and Kahlúa. Increase speed to high and beat until stiff peaks form, about 3 minutes. Transfer to your serving dish and sprinkle with cocoa powder and chopped chocolate. Serve with lady fingers, shortbread cookies or fruit.