- 1 day ago
Looking for holiday dips that will disappear before you can say “Merry Christmas”? In this video, Nicole shares six festive, crowd-pleasing dips that are perfect for Christmas parties, holiday gatherings, family celebrations, or any winter get-together. From warm, cozy crockpot favorites to bright, tangy party starters, these dips are easy to prep, big on flavor and guaranteed to keep everyone coming back for more. She kicks things off with a creamy Crockpot Christmas Corn Dip, then levels up your holiday party spread with a rich Hot Artichoke and Crab Dip and a sweet, cozy Hot Chocolate Dip. Nicole also whips up a zesty Jezebel Sauce, a vibrant Creamy Jalapeño Cranberry Dip, and a stunning Smoked Salmon Layered Dip that feels special enough for any Christmas celebration. Whether you're hosting a holiday party or bringing something to share, these dips are guaranteed hits.
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00:00No holiday party is complete without a good dip
00:02and I've got six new and delicious dips
00:04to add to your party table.
00:06I'm starting with Crock-Pot Christmas Corn Dip.
00:08Everybody loves a good corn dip.
00:10You can serve this one hot or cold,
00:12but I definitely recommend hot
00:13because it's the cold time of year.
00:15So I'm gonna start by grating some Monterey Jack cheese.
00:18You know if you're wanting something melty and creamy,
00:21you gotta grate your own cheese.
00:22What makes this Christmas corn dip
00:24is that it has the colors of Christmas.
00:27It's got some red and green
00:29and I'm gonna keep the base white corn
00:31so that it still looks Christmassy.
00:33Don't invite me to your party if you don't have a dip.
00:36I sometimes make my whole meal out of just dips.
00:39It's my favorite food.
00:40We start just by putting all the cheeses
00:43and the corn into our Crock-Pot.
00:45Our Monterey Jack, of course a block of cream cheese.
00:47Every good party needs that.
00:49I've got white shoe peg corn.
00:52This corn is sweet and crunchy.
00:55I've thawed this out,
00:57but you can get cream corn in the freezer section.
01:00It comes like this
01:01and you can usually get the white cream corn there
01:04and it's just a little bit fresher,
01:06like more homemade tasting than what comes in the can.
01:09All right, and now we have to add our red and green.
01:11So I'm gonna do a red bell pepper
01:14and then green jalapeños.
01:16I did a version of this a while ago,
01:18but I don't remember anything about it.
01:20Do you know how many people message me
01:22and they're like,
01:23can you send me that recipe
01:25where you put chicken in a Crock-Pot with potatoes
01:28and you called it swamp or whatever?
01:31And I'm like, do you know if you just typed
01:32all that in Google, it would pop up.
01:35You don't even have to ask me.
01:36I'm gonna take the seeds out to keep this not too spicy.
01:40Get these chopped
01:41and then just saute them in a little bit of olive oil.
01:43We're only gonna cook this for about three minutes
01:45just to slightly soften
01:47and kind of extract some of that flavor.
01:49So about three minutes,
01:49I'm gonna season it with a little bit of salt,
01:51garlic powder and onion powder.
01:53Just give that a stir,
01:54pull it off and stir it right in with the cheeses.
01:56And then I'm just gonna add in a little hot sauce.
01:59Give that a stir as best we can.
02:02This is like the before picture.
02:04Wait till you see the after.
02:05And then get it going low and slow.
02:08Let's see how we have done on number one.
02:11It smells really good.
02:12It's like Christmas confetti corn in here.
02:16Obviously you can just serve this straight
02:17from the crock pot, which is what most of us would do.
02:20Just to show you the beauty,
02:21I'm gonna put it in a serving dish.
02:23I love these scoop chips.
02:24However, if you can find those red
02:27and green tortilla chips,
02:30that would really be festive here.
02:31Just saying.
02:32I just couldn't find them.
02:36Mm.
02:37Mm, this is so good.
02:41You get the little pop of sweet corn,
02:43but you also get the savory cheese.
02:45So you have a little bit of sweet and savory going on.
02:47And you also get a kick of the spice from the hot sauce.
02:50It's almost like corn dip,
02:52like your classic corn dips that you've had,
02:53kind of like a street corn dip meets a white queso dip.
02:57So better than the Rotel this year,
02:59you need to make the Christmas corn dip.
03:00It's fancier, it's more festive.
03:02Mm-hmm.
03:06The next one is where we get into the special ingredients
03:08because it is the holidays.
03:10We are making hot crab and artichoke dip.
03:13This is the time where you can splurge a little more.
03:15The parties tend to be a little bit fancier.
03:17So do the dips.
03:19This one just has a little bit
03:20of red bell pepper and green onion.
03:23I'm gonna chop these a little more finely
03:25because crab is delicate.
03:27It's all gonna be kind of smooth, less chunky.
03:31And then everything just gets mixed in the bowl.
03:33You can't spell party without cream cheese.
03:36Cream cheese and mayonnaise.
03:38Look at me trying to follow a recipe and measure things.
03:41Little bit of garlic.
03:42You wanna mix that together first
03:43and then we'll fold everything else in.
03:45You want these to be a little more evenly mixed
03:47so you don't just get like one big blob of cream cheese.
03:51Add in my chopped veggies and the artichoke hearts.
03:55You can just find these canned.
03:56You wanna get the ones that are just in water,
03:58not in an oily marinade.
04:00Drain them real well and then just chop them up.
04:03Okay, into the bowl.
04:04All right, and then you're just going in
04:05with Parmesan cheese and some cayenne pepper.
04:08Notice I'm waiting until the last ingredient
04:11to stir in the crab.
04:12Does look festive.
04:13All right, and then finally you fold in your crab meat.
04:15So you can get claw meat, lump, or jumbo lump.
04:18I'm just doing the claw for this.
04:19It's the perfect time.
04:21If you wanna go even more affordable,
04:22you can get it in a can.
04:24There's a couple of different canned options.
04:25This is like the better.
04:27You can get the lump or the regular canned.
04:30This right here is still like about $7,
04:32a little bit under $7, and this one's more like $10 or $11.
04:35Recipe needs a cup and a half,
04:37so I'm just gonna do both just to show you that it's okay.
04:39Now, this is a whole claw.
04:41There's nothing wrong with that.
04:42But these other pieces are pretty small.
04:44If you would've added them at the beginning,
04:45by the time you did all that stirring,
04:47you would mix it up to nothing.
04:49So by adding it in last,
04:51you're keeping a little of the integrity.
04:53This one is different, but it's lighter in color,
04:55so people think you went all out.
04:57All right, then you just wanna kinda fold this in at the end.
05:00Now, everything is cooked in here.
05:01There's nothing raw, so you can taste it for flavor,
05:04which I recommend.
05:06Recipe doesn't call for any salt or other pepper,
05:09so you can just use your judgment here.
05:14Yum.
05:15I didn't put the whole teaspoon that it called for,
05:17but might go back and do that.
05:18Find you a casserole dish that you like,
05:20that would fit this, or a pie plate is a good size.
05:23Add your dip right to it,
05:24and then we're gonna make a little breadcrumb topping.
05:26Recipe does call for just regular dry breadcrumbs.
05:28I am gonna just do the seasoned ones,
05:30because that's what I have.
05:31The seasoned has a little extra like Romano
05:34or Parmesan cheese sometimes, just a little more flavor.
05:37You could do this part ahead of time,
05:38cover it up and keep it in your fridge until you're ready,
05:41or go straight into the oven 350 degrees
05:43until it's all gooey and bubbly.
05:45I might have filled it up a little high.
05:50Oh my God.
05:51This looks like one big, delicious crab cake.
05:54This smells so good.
05:56You're gonna wanna let it sit,
05:57and this is one that you wanna serve warm or not cold,
06:01but this one's fine at room temperature.
06:04So this is a great one to do, entertaining.
06:06To me, a crostini is the perfect vessel for this.
06:09Just take a baguette, slice it,
06:10drizzle it with a little olive oil,
06:12and bake it for like eight to 10 minutes.
06:14I love dips so much.
06:20Mm.
06:21Mm.
06:22The flavor.
06:24It's not overly crabby, overly anything.
06:26It's like perfectly well-seasoned.
06:28You get like a hint of the cayenne.
06:31I wish I would've gotten my own portion,
06:33because I wanted to double dip.
06:35I've gotta go back in for another one.
06:37And as it sits longer,
06:38it's gonna like hold together a little bit better.
06:42But I'm not mad at all about the creaminess, the flavor.
06:45It feels fancy, it feels special, it feels holiday.
06:48We are two for two so far.
06:51I think we'll do something sweet next.
06:53Time for a little sweet treat.
06:54We are making hot chocolate dip.
06:56This is not a hot dip though.
06:58It just mimics the flavor of hot chocolate,
07:00thanks to hot chocolate.
07:02The best part is the base of it
07:04is really just three ingredients.
07:05A little marshmallow fluff, some Cool Whip,
07:08and then hot chocolate.
07:09So you wanna start by mixing together
07:10the marshmallow and the Cool Whip.
07:12So with this dip,
07:13it's more about all the things
07:14that you can dip into the hot chocolate.
07:17This makes for a great presentation.
07:19So just wait till you see how I do it.
07:21You can get whatever kind of hot chocolate mix you like.
07:24This is just the regular milk chocolate.
07:26If you want something a little richer,
07:27you could do the dark chocolate or even peppermint.
07:29Look at the way that marshmallow does.
07:32I'm excited.
07:33There you go.
07:33All right, get it in your serving dish.
07:35And if you do the darker hot chocolate,
07:37your dip is gonna also be darker.
07:40So you could dust the top
07:41with a little more of your hot chocolate
07:43or you can get some cocoa powder
07:44just to kinda emphasize the cocoa.
07:48And then to really sell the hot chocolate,
07:50I'm gonna top it with some marshmallows.
07:52And to make it festive for the holidays,
07:54some little crushed up candy canes.
07:56Just gonna do a little bit
07:57so it's not overwhelming mintiness,
08:00but it just really makes it festive.
08:02Done, but not quite.
08:04It's all about the presentation.
08:06Is this not the cutest dessert?
08:08Who cares that it started with three simple ingredients?
08:11Because it looks like you went all out.
08:13You can pair this with whatever sounds good
08:15to dip into your hot chocolate.
08:17For me, you know I love a little salty sweet.
08:20These little like thin Oreos.
08:22It's more like a chip and dip situation.
08:24Of course, graham crackers, some gingerbread men.
08:26I mean, why not strawberries and chocolate?
08:29This is just the cutest thing ever.
08:31Marshmallow just makes it like a cheese bowl.
08:36Mm, peppermint's a nice touch.
08:38I would almost prefer this over a holiday cheesecake
08:42or another cake that someone might bring.
08:43Bring this for dessert.
08:44It's sure to please everyone.
08:46It's just fun.
08:47It's almost like you're doing a dessert fondue.
08:49We are just knocking these out of the park.
08:51Jezebel sauce is our next dip,
08:53and this is the most functional dip of the day.
08:55Not only does it serve as a dip for multiple things,
08:58you'll see, but you can also add this to marinades
09:01or dressings or sauces, or give it as a gift.
09:05Also, maybe the fastest one of the day.
09:07It's simply a combination of some store-bought jellies,
09:10apple and pineapple.
09:12I mean, this is a throwback to at least the 80s.
09:15My mom's friend used to bring this to us every Christmas,
09:18and it goes so great with ham.
09:21And then this is what gives it the bite.
09:23A whole jar of prepared horseradish.
09:25So the whole thing's kind of like sweet and tangy.
09:28You get that like, you know, bite
09:32that kind of clears your sinuses.
09:34And then a tablespoon of dry mustard.
09:36A little bit of pepper.
09:38A little crushed red pepper.
09:39And this is one of those things that gets better with age.
09:41So you want to let this refrigerate
09:43for several, several hours.
09:45And if you're a canner, you can then can this,
09:48and it'll last, you know, in your pantry for months.
09:51I like to see more flecks in there.
09:54Makes it look homemade.
09:56It's not in the recipe, but I like a pinch of salt
09:58to balance it all up.
09:59I'm going to pop this in the fridge for a little while
10:00to let it all come together,
10:01and then I'm going to show you all the uses for it.
10:03Jezebel sauce is done.
10:05Now let me show you some great ways to serve it up.
10:07Now the most popular way is the southern way,
10:10which is over a block of crepe cheese.
10:13And I'm just telling you, it is perfection.
10:16Having a jar of this for emergencies,
10:18it will always come in clutch.
10:20Pigs in a blanket, it goes great with sausages,
10:23or even instead of, you know,
10:24like when you do the cocktail meatballs
10:26and you do grape jelly or something?
10:28Try this instead.
10:29It's going to give you like a lot more of a bite of flavor.
10:32You've got smoky, you've got sweet, salty, tangy.
10:39Mmm.
10:40This is reminiscent of the ham sandwich
10:42because another way to use it is to spread it on
10:44your leftover holiday ham sandwich.
10:46Also, you can go into the freezer section
10:48at the grocery store, pick up some just ready-made appetizers
10:51to pop in your air fryer or your oven
10:53and serve up the sauce.
10:54They'll think you went all out.
10:56This will go great with spring rolls or egg rolls,
10:59wontons.
11:00I did some coconut shrimp,
11:02straight from the freezer section.
11:07Mmm.
11:08That might be better than that.
11:09Jezebel sauce as a sauce, as a dip,
11:13or as a gift for the win.
11:15I don't want to make that.
11:19This next one is a dupe of a dip
11:23that you can only get seasonally.
11:25It is the creamy cranberry jalapeno dip.
11:27You usually see it at Costco or Sam's.
11:29It's usually just around the holidays,
11:31but seasonal, special, that's what we're making today.
11:36I did a lot of research a while back
11:38to develop the closest to that dip.
11:42I think I nailed it.
11:43So you're gonna start with some dried cranberries
11:46and we're going to add some boiling water
11:48and kind of soften them up a bit.
11:49And this will happen pretty fast.
11:50It only takes like about three minutes or so.
11:53I'll let that sit here while we get everything else ready
11:55in the food processor.
11:56In goes two blocks of cream cheese,
11:58a little bit of red onion.
12:00I want this pretty finely chopped
12:02so that when we put it in the food processor,
12:04it gets even more chopped.
12:05All right, and then one jalapeno
12:07that has also been seeded and chopped.
12:09And I'm also doing pickled jalapenos.
12:11A little bit, about a teaspoon of the brine.
12:14Silly me, I'm supposed to add the cream cheese last,
12:17but let's see if this works this way.
12:19And Asiago cheese, it's kind of an important ingredient.
12:23Couldn't find the shredded,
12:24so we're just going in with the shaved kind.
12:27Asiago is gonna give it kind of that salty,
12:30because you've got your little heat and sweet and tangy.
12:33Now you need a little salty,
12:35a little more sweet with some sugar.
12:37I should have chopped everything
12:38and then started in the cheeses, but we're winging.
12:46Yes, just the fairest little tint of pink.
12:51So creamy, you just get little bits.
12:53You can see everything that's in there.
12:55You can see the cranberry, you can see the jalapeno.
12:57All right, then transfer it to a bowl.
12:59To me, this one gets better a little bit with age,
13:00so I like to refrigerate it a little bit,
13:02but I'm gonna go ahead and show you how I like to serve it.
13:05To me, this is the easy, like, no fuss situation.
13:08But because it's so creamy,
13:09I like a cracker that's like extra crunchy
13:10versus something really soft, you know,
13:12like a Ritz cracker.
13:14Add a little color just to let people know what's inside.
13:18Dip number five, done and done.
13:20How do it taste?
13:21Let me tell ya.
13:26Mm-hmm.
13:27This is the simple one to keep on hand.
13:29It's gonna make your entertaining really easy.
13:32Decorating the top in another festive way, red and green.
13:36Also, the one people are gonna be like,
13:37what is this?
13:38What exactly is in here?
13:40It can be your little secret.
13:41If you don't have smoked salmon in some way, shape,
13:44or form every holiday season, what are you doing?
13:47Maybe it's just us, but my mom has served this
13:50every Christmas Eve, New Year's Day, everything.
13:54For as long as I can remember.
13:56And when you turn it into a dip,
13:57it feeds a lot more people than if you just slice this
14:00and put it on a bagel or something.
14:01One little small pack is gonna make a lot of dip,
14:05but I'm gonna show you how.
14:06We're serving it up in a new way
14:08because I promised you new when we started.
14:11So while you might have had smoked salmon dip before,
14:15I would like to think that you haven't had it like this
14:18because we're doing a smoked salmon layer dip.
14:20So you take your smoked salmon, whatever makes sense,
14:23but you wanna kinda like finely chop it up.
14:25I'm also gonna chop up a little bit of red onion very finely.
14:29The way my mom serves it is with everything separate.
14:31You've got your little slices of smoked salmon,
14:33a little red onion, a little caper,
14:35and then she makes like a dill cream sauce.
14:38Then you make the perfect bite.
14:39It's kind of the way my mom introduced the perfect bite
14:43to several of my friends.
14:45Because as far as I'm concerned,
14:46she was the originator of the perfect bite.
14:48All right, I'm gonna put some of the red onion inside.
14:51Fresh dill.
14:52Then, because it's the holidays and we're making it special,
14:55we're going creme fraiche.
14:57Sometimes it's a mixture of cream cheese and sour cream.
15:00So if you wanna do that, do that.
15:01I mean, this is a little pricier than cream cheese
15:04or sour cream in the store,
15:05but the richness is so good.
15:08My mother-in-law makes it with this and it's really good.
15:11All right, I'm gonna give this a mix.
15:13All right, now we just need to flavor it up a little bit.
15:15I'm going in with just like a teaspoon of the caper brine.
15:19Just a pinch of salt.
15:20And then I like to brighten it up with some lemon zest
15:23and lemon juice, all right, and then some cracked pepper.
15:26This is another no-cook situation and I love that.
15:29All right, then you're gonna take this
15:30and you're gonna spread this on the bottom.
15:32That's your base, just like you're building, you know,
15:34a seven-layer dip and then you top it.
15:37I'm gonna go in with some more dill.
15:39Capers.
15:41The capers are what makes the whole thing.
15:43You gotta have a caper in every bite.
15:46And a little red onion for confetti and color.
15:49You don't need much since I put some inside.
15:52You don't have to put so much on top
15:53because I know some people don't want a big bite of onion.
15:56I happen to love it in this, so give me all the onion.
16:00Listen, we are on our last dip and it has been a party all day.
16:04It's about time to break out the wine,
16:05especially for this one.
16:07Just so happens to be right there.
16:10Now let's serve this up.
16:12To mimic the Locke's bagel experience, bagel chips.
16:16Or crostini, I just thought the bagel chips are fun here.
16:19You can set down some lemon wedges
16:20just to kind of freshen it up a bit.
16:22And that is your salmon layer dip.
16:25Just go ahead and get prepared.
16:28I deserve it.
16:29Perfect bite coming in.
16:32The original perfect bite, this one's for you, Mom.
16:39Crème fraîche takes it to a whole another level.
16:42Could I have even saved the best one for last?
16:45Maybe, I could just put this plate in front of me
16:47and call it dinner?
16:49Girl dinner?
16:50This definitely completes a series of perfect holiday dips.
16:53You're gonna wanna make this one too.
16:55You're gonna have a hard time
16:56picking which one to make first.
16:59Whether you want something hot or cold, sweet or savory,
17:02one of these six recipes has you covered.
17:04They're all gonna be crowd pleasers and I hope you try them.
17:07Happy holidays, my friends.
17:09I sure do love a dip episode.
17:12I have to act like I know what I'm doing in this episode, so.
17:18Oh!
17:20It's just like, it's too early in the morning
17:22and I don't know how to cut.
17:25We do not have time for this.
17:31I forgot this is why I don't like the store brand.
17:33It's a good no cook option because, you know,
17:36you do enough cooking during the home.
17:37Oh, my God.
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