PARTY READY DIPS

Chicken Alfredo Dip

2 cups cooked chopped chicken

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 to 2 Tbsp Halladay's Classic Alfredo Mix

Mix all ingredients well. Fold into a buttered oven safe dish. Bake at 350 F for 25 to 30 minutes or until hot and bubbly.

Bacon Cheddar Caramelized Onion Dip

1 large white onion, sliced thin and caramelized

4 slices crisp bacon, chopped

1 cup sour cream

1 cup mayo

2 Tbsp Halladay's Bacon Cheddar Onion Dip Mix

Combine all ingredients, chill for several hours or overnight and serve.

Skinny Yogurt Dip

1 Tbsp Halladay's Harvest Barn Dip Mix (our favorites include Lemon Spinach and Cucumber Dill

1 cup plain Greek yogurt

1 to 2 Tbsp light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

Cheesecake Dipped Strawberries

1 quart of fresh strawberries, washed and patted dry (double for a larger gathering)

1 package Halladay’s Harvest Barn Cheesecake Mix of choice.

1 (8 oz) package cream cheese, softened

½ cup sour cream

½ cup graham cracker crumbs

Mix softened cream cheese, sour cream, and Harvest Barn Cheesecake mix of choice in a decorative bowl. Place strawberries, cheesecake mixture, and a small bowl of crumbs on a decorative plate. Have guests dunk the strawberries in the dip and then the crushed graham cracker crumbs.

Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

½ cup cream cheese, softened

½ cup sour cream

¼ cup mayo

1 cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350ËšF. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Garlic Parmesan Dip

1 cup sour cream, or Greek yogurt

1 cup regular or light mayo

2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

2 Tbsp grated Parmesan Cheese

1 to 2 Tbsp chopped black olives, optional

Blend all ingredients and let sit at least one hour before serving.

Caramelized Onion & Butternut Squash Dip

2 Tbsp olive oil

1 large sweet onion, thinly sliced

1 cup plain Greek Yogurt

2 Tbsp Halladay’s Harvest Barn Farmhouse Artisan Caramelized Onion Seasoning

1 (12 oz) package frozen cooked winter squash puree, defrosted and drained of excess liquid

Sautee onions in olive oil until caramelized. Combine with other ingredients. Let set for at least 30 minutes before serving. Can be served warm or at room temperature.

APPLE CARAMEL DIP

½ package of Halladay's Harvest Barn Caramel Apple Dip Mix

1 (8 oz.) block cream cheese, softened

Green Apples, sliced for dipping

Other dipping options: Graham crackers, gingers snaps or vanilla wafers

Mix softened cream cheese with our Caramel Apple Dip Mix. Let sit for a few minutes for all the sugar to break down; it may need another stir after. Serve dip in a pretty fall bowl alongside sliced apples, vanilla wafers, graham crackers, ginger snaps, or your favorite dippers.

Deconstructed 7 Layer Mexican Dip

Filling ingredients

1 Tbsp olive oil

1 (15 oz) can low sodium refried black beans

1 Tbsp lime juice

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

Topping ingredients
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro

Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.

Salted Caramel Fondue

2 Tbsp. butter softened

1/8 tsp salt

1 (8 oz.) block cream cheese, softened

1 package Halladay's Caramel Apple Dip Mix

1/4 cup half and half

Sliced apples

Blend together butter, salt, softened cream cheese, and Caramel Apple Dip Mix. Add half and half, blend well. Microwave for approximately 90 seconds, or to desired temperature. Serve with apple slices. Tart green apples are a perfect compliment to the sweet caramel.

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

BLT Cheeseball

4 slices of bacon, crisply cooked and crumbled

1 (8 oz.) block of cream cheese

2 Tbsp. green onions, chopped

2 Tbsp. Halladay's BLT Seasoning

1 cup cheddar cheese, shredded

6 cherry tomatoes, diced with juice squeezed out

1 cup walnuts, chopped

Combine all ingredients except for walnuts. Place in refrigerator to chill for at least 30 minutes. Form into a ball, and roll in chopped walnuts.

BLT Layered Dip

3 Tbsp. Halladay's BLT Dip mix

1 cup mayo

1 cup sour cream

2 cups shredded lettuce

1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes

6 strips bacon, crisply cooked and crumbled

Prepare dip by adding BLT mix to sour cream and mayo, let chill at least one hour. Just before serving, spread dip on small serving platter and top with shredded lettuce, tomatoes and bacon. Serve with French bread or pita chips.

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced

2 Tbsp. olive oil

4 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

4 slices crisply cooked bacon, chopped

2 Tbsp. Halladay's Cheddar Ale Seasoning

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Cannoli Dip

1 (8 oz.) block cream cheese, softened

1 cup ricotta cheese

1 package Halladay's New York Style Cheesecake

2 Tbsp. sugar

2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Crab Rangoon Dip

1 (8 oz.) bar cream cheese, softened

1/4 cup sour cream

1/2 mayo

3 Tbsps. Halladay's Garlic Chive Seasoning

1/4 parmesan cheese, grated

2 (6 oz.) cans crab meat, drained

1 cup mozzarella, shredded

Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.

Zesty Habanero Corn Dip

1 (16 oz.) bag frozen corn

1 (8 oz.) bar cream cheese

2 Tbsp. Halladay's Roasted Red Pepper Seasoning

1 jalapeno, diced and seeded

1/2 cup cheddar cheese, shredded

1/4 cup cilantro, chopped

Combine all ingredients in a skillet. Cook on medium heat until slightly melted, about 3 minutes.

Jalapeno Popper Dip

3 slices bacon, chopped

1 cup panko breadcrumbs

1 (12 oz.) jar jalapenos, rinsed and diced

2 (8 oz.) bars cream cheese, softened

2 Tbsp. Halladay's Roasted Red Pepper & Garlic Seasoning

1 cup mayo

1/2 cup cheddar cheese, shredded

Preheat oven to 400˚F. In a large skillet, cook the bacon over medium until crispy; transfer to a paper towel-lined plate. Add breadcrumbs to bacon drippings and stir to coat. Combine remaining ingredients and spread into a 2-quart baking dish and sprinkle with breadcrumbs. Bake until golden brown, 25-30 minutes.

5-Minute Black Bean Dip

1 1/2 Tbsp. Halladay's Zesty Fiesta Dip and Seasoning Blend

1 (16 oz.) can refried black beans

1/2 cup salsa

2 tsp. lemon juice

1 tsp. water

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Creamy Beet Tahini Dip

1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 (15 oz.) can beets

1 Tbsp. tahini

1 Tbsp. olive oil

1 small lemon, juiced

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Spicy White Bean Dip

1 Tbsp. Halladay's Maple Habanero Seasoning

1 (15 oz.) can white beans

1 Tbsp. olive oil

1 Tbsp. sesame oil

2 tsp. soy sauce, or to taste

1 Tbsp. lime juice

1/4 cup water

Combine all ingredients in a blender or food processor until smooth.

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

3 cups broccoli, steamed for 3 minutes

2/3 cup sliced or slivered almonds, toasted

1/3 cup parmesan, grated

2 to 3 Tbsp. lemon juice

1/4 cup olive oil

1/2 cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Smoked Salmon Dill Dip

1 cup sour cream

1 cup mayo

2 to 3 Tbsp. Halladay's Spicy Garlic Dill Seasoning

Smoked salmon, chopped

Combine ingredients; let chill. Serve with crackers or toasted bread. Garnish with more salmon, if desired.

Pizza Supreme Dip

8 oz. bulk Italian sausage

1 small onion, chopped

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup ripe olives

1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers, and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into a baking dish; sprinkle the top with mozzarella. Bake for about 20 minutes, or until hot and bubbly. Serve with French bread.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled

1 onion, diced

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 Tbsp. Halladay's Garlic Chipotle Seasoning

1 (15 oz.) can pinto beans, drained and mashed

Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Saute sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped

1 tsp. finely grated lemon peel

1 cup sour cream

1 cup mayo

1 cup Swiss or mozzarella cheese, shredded

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Spinach and Feta Dip

1 cup mayo

2 cups Greek yogurt

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 cup feta cheese, crumbled

1 cup mozzarella cheese, shredded

⅓ cup Kalamata olives, chopped

1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 cup crumbled feta or goat cheese

2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Lemon Cucumber Dill Dip

1 cup sour cream

1 cup mayo

1/2 large seedless cucumber, chopped

1 tsp. fine lemon zest

3 Tbsp. Halladay's Cucumber Dill Seasoning

Combine all ingredients; blend well. Let chill 30 minutes.

Baked Corn and Seafood Dip

1/2 cup sour cream

1/2 cup mayo

1/4 cup parmesan, grated

1 cup shredded mozzarella

1 (6 oz.) can of crabmeat, or 1 cup of cooked chopped shrimp or lobster

1 cup frozen corn, defrosted

2 Tbsp. Halladay's Lobster Bisque Seasoning

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Cheddar Bacon Ranch Dip

1 cup sour cream

1 cup mayo

1/2 cup cheddar, shredded

2 Tbsp. Halladay's Harvest Ranch Seasoning

4 slices of crisp bacon chopped fine

Combine ingredients; blend well. Let chill for two hours. Serve with your favorite chips or veggies.

Roasted Red Pepper Hummus

1 (8 oz.) container plain hummus

1 Tbsp. Halladay's Roasted Red Pepper & Garlic

Combine ingredients; let chill.

Bacon Ranch Dip

2 cups sour cream

2 cups mayo

1 package Halladay's Harvest Ranch Seasoning

3 slices bacon, cooked and crumbled

Combine all ingredients. Let chill.

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

4 oz. sausage, cooked and crumbled

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

1/2 cup cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350˚F. Saute seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Caramelized Onion Bread Bowl

1 medium onion, sliced

2 Tbsp. olive oil

2 Tbsp. Halladay's Caramelized Onion Farmhouse Artisan Dip

⅓ cup cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Saute sliced onions in olive oil until caramelized; combine with remaining ingredients. Pour into bread bowl, cover with foil and bake for 1 hour, or until hot and bubbly.

Baked Lobster Dip

1 cup mayo

1 Tbsp. New England Lobster Farmhouse Artisan Dip

1 cup mozzarella cheese, shredded

1 cup cooked lobster (or shrimp or crabmeat), chopped

1/2 cup parmesan cheese, grated

Preheat oven to 350˚F. Combine ingredients; pour into a 9-inch pie plate. Bake 20-30 minutes, until hot and bubbly.

Parmesan Spinach Dip

1 cup plain Greek yogurt

1/2 cup light mayo

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 package frozen spinach, thawed and well drained

1/2 cup parmesan cheese, grated

Combine all ingredients. Let chill.

Chipotle Dip with Corn & Black Beans

1 cup sour cream

1 cup mayo

1/2 cup corn

1/2 cup black beans

2 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients; let chill. Serve with corn chips.

White Bean & Artichoke Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1 (14 oz.) can artichoke hearts, drained

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Dip

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. feta or parmesan cheese, crumbled (optional)

Combine all ingredients in a blender or food processor until smooth; stir in cheese, if desired.

Baked Habanero Bean Dip

1 (14.5 oz.) can black beans

3/4 cup sour cream

1/4 cup mayo

1 to 2 Tbsp. Halladay's Maple Habanero Seasoning

1 cup Monterey Jack cheese, shredded

Heat oven to 350˚F. Fill bottom of an 8-inch pie plate with beans. Combine sour cream, mayo, seasoning and ¾ cup of cheese; layer on top of beans. Sprinkle with remaining cheese and bake until hot and bubbly.

Shrimp & Crab Dip

1/2 cup mayo

1/2 cup sour cream

1/4 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

1 cup shrimp, cooked and chopped

2 Tbsp. Halladay's Lobster Bisque seasoning

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1/4 cup olive oil

Squeeze of lemon

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

2 Tbsp. feta or Parmesan cheese, grated (optional)

6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.

Chipotle Sweet Potato Dip

1 medium sweet potato

2 Tbsp. olive oil

1 to 2 tsp. Halladay's Garlic Chipotle Seasoning

Squeeze of lemon juice

Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.

Baked Pizza Dip

1 (14.5 oz.) can crushed tomatoes

1 to 1 1/2 Tbsp. Halladay's Wood Fired Pizza Seasoning

⅓ cup tomato paste

1/2 cup water

1 tsp. sugar

⅓ cup Parmesan cheese, grated

1 cup mozzarella cheese, shredded

In a small saucepan, combine all ingredients except cheeses. Simmer until thick, about 20 minutes. Stir in Parmesan; cook 5 minutes longer. Remove from heat and pour into a shallow baking dish; sprinkle with mozzarella. Broil until cheese is hot and bubbly, about 2 minutes.

White Pizza Dip

1 cup light or regular sour cream

1 cup low-fat or regular ricotta cheese

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup pepperoni, diced (optional)

1/2 cup frozen spinach, well drained (optional)

1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Combine all ingredients except mozzarella. Pour into 8-inch pie plate; sprinkle with mozzarella. Bake until hot and bubbly, about 30 minutes. Great served with toasted bread.

Monday Night Hot Wing Dip

1 cup cooked chicken, shredded

1 cup shredded mozzarella, cheddar or jack cheese

1 cup mayo

1/4 cup parmesan cheese, grated

2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

Preheat oven to 350˚F. Combine all ingredients. Pour into a small casserole dish and bake until hot and bubbly, about 30 minutes.

Spinach & Artichoke Dip

1 (14 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup Parmesan cheese, grated

1 cup mozzarella (or other cheese), shredded

2 Tbsp. Halladay's Spinach & Artichoke Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.

Baked Broccoli Dip

1 (8 oz.) bar cream cheese, softened

1/2 cup shredded cheddar, divided

1/4 cup Parmesan

1/4 cup milk

1/2 cup Greek yogurt

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 1/2 cups broccoli, cut into small pieces

1/2 cup panko breadcrumbs

Preheat oven to 350˚F. Prepare a 9-inch baking dish with non-stick spray. Combine all ingredients except breadcrumbs. Spread into prepared baking dish and sprinkle with breadcrumbs. Bake until hot and bubbly, about 20-25 minutes.