Hosting a party? These cheap easy dips are perfect! These 10 dips take 3-20 minutes to make and are affordable, easy and most importantly, delicious. Check out these 10 cheap easy dips that are perfect for college students!
Ingredients
1 Avocado, large
1/2 tsp Garlic powder
1 Jalapeno
1 Lime, Juice of
1 cup Mango, fresh
1/2 cup Red onion
1/4 tsp Cayenne
1/2 tsp Sea salt
1/2 tsp Cumin
Instructions:
1. Remove the pit from the avocado. Scoop out the avocado into a large mixing bowl. Mash with a fork until you have the desirable consistency.
2. Add the remaining ingredients then stir and combine.
3. Serve with burgers, chips or on toast!
Ingredients
1/2 bunch Green onions
2 Roma tomatoes
1 (16 ounce) can Refried beans
1 cup Guacamole or make homemade guacamole
1 (2.25 ounce) can Olives
1 cup Salsa or pico de gallo, chunky
1 (1 ounce) package Taco seasoning
1 Tortilla chips
1 cup Cheddar or mexican blend cheese
1 (8 ounce) container Sour cream
8 (9 ounce) plastic tumblers
Instructions
1. Blend the taco seasoning mix and refried beans into a bowl.
2. Spread your mixture into a serving platter (large).
3. Put sour cream and cream in another bowl and spread over the beans.
4. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Ingredients
1/2 cup Bacon bits, real
5 Green onions
1 1/2 cups Mayonnaise
1/2 cup Almonds
Instructions
1. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl.
2. Mix the ingredients. Serve with your favorite crackers.
(Chill for 2 hours if desired).
Ingredients
2 cups shredded parmesan cheese
1 – 10 oz. box frozen chopped spinach, thawed
1 – 14 oz. can artichoke hearts, drained and chopped
2 teaspoons minced garlic
⅔ cup sour cream
1 – 8 oz. block cream cheese (softened)
⅓ cup mayonnaise
Instructions
Preheat oven to 375.
Mix Parmesan cheese, spinach and artichoke hearts.
In a separate bowl, mix together sour cream, cream cheese, mayo and garlic.
Add to spinach mixture and mix until combined.
Pour into a pan and bake for 25 minutes.
Serve immediately.
Ingredients
1 small can red enchilada sauce
1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
1 small can black beans, drained and rinsed
1 cup frozen yellow corn, thawed
2 tablespoons taco seasoning
1½ cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
⅓ cup cilantro, roughly chopped
tortilla chips for serving
Cook Time
15-20 minutes
Instructions
1. Preheat oven to 400 degrees.
2. Pour enchilada sauce into a shallow baking dish.
3. Add black beans, corn, and shredded chicken. Sprinkle taco seasoning over the entire dish. Throw on cilantro and shredded cheese.
4. Bake 15-20 minutes until cheese is bubbly and begins to brown.
5. Serve with tortilla chips.
Ingredients
16 ounces Sour Cream, Regular or light
Hidden Valley Ranch Dip Mix
2 slices Bacon, Cooked and finely chopped, plus more for garnish
1 cup Shredded Cheddar Cheese
1 Scallion, Sliced
Instructions
1. Mix the sour cream, ranch dressing mix, bacon bits and cheese together in a bowl. Top with scallions and extra bacon. Serve with chips (Cover and refrigerate 24 hours if you’d like).
Ingredients
4 cups fresh roasted corn (from 5 corn cobs)
1 cup sour cream
1/2 cup mayonnaise
8 ounces grated sharp cheddar cheese
2 to 3 fresh jalapeños (seeds and membranes removed), finely minced
1/2 cup chopped fresh cilantro
1 tablespoon cumin
1 teaspoon garlic salt
Freshly ground black pepper
Instructions
1. Combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper.
2. Stir until mixed. Refrigerate for at least 4 hours. Serve with tortilla chips or corn chip scoops.
Ingredients
1 lb ground beef
1 (1oz) package taco seasoning
1-1/2 cups salsa
1 (16oz) package Velveeta cheese, cubed
1 (28oz) can refried beans
Instructions
1. In a skillet over medium-high heat, cook beef; drain.
2. In a large pot, combine cooked beef, taco seasoning, salsa, Velveeta and refried beans. 3. 3. Cook on low for about 10 minutes. Ready to serve!
Ingredients
1 c. vanilla Greek yogurt (or regular vanilla yogurt)
4 oz. cream cheese, softened
¼ c. banana flavored instant pudding mix (half of a 3.4 oz. box)
½ tsp. vanilla extract
½ banana, sliced
Instructions
1. Combine yogurt, cream cheese, pudding mix, and vanilla extract in a medium mixing bowl.
2. Beat on medium-high speed. Wait until smooth and creamy.
3. Spoon into a serving dish; top with sliced bananas.
Ingredients
2 (8 oz) pkg cream cheese, chilled
1 cup caramel ice cream topping , chilled (I used Hershey’s in the glass jar)
1 store bought graham cracker pie crust , crumbled
Instructions
1. Place cream cheese in a mixing bowl.
2. Using an electric mixer, whip cream cheese until smooth.
3. Stir in caramel ice cream topping.
4. Break graham cracker crust into pieces and place in a ziploc bag. Seal the bag and crush graham cracker crust pieces using a rolling pin.
5. Serve with apple slices.
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