Some of the best food is most simple. Forgo the flash moves or endless lists of ingredients there’s sorcery in stripping down to the bare bones. My two-ingredient cream cheese dips, which vanish faster than you can shout, “More crackers, please,” are a prime example. Below is the history behind these party staples, how easy they are to make, and why they’re a party staple.
Charleston Cheese Dip
Equipment
- 1 Medium Mixing Bowl
- 1 Shallow Baking Dish e.g., 9-inch pie pan
- 1 Mixing Spoon or Spatula
- 1 Oven
Ingredients
Main
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions finely chopped
- 1 dash cayenne pepper
- 8 butter crackers crushed, such as Ritz
- Corn chips crackers or bagel chips, for serving
- 8 slices bacon cooked and crumbled
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
- Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.
Notes
A Simplicity Lesson from Kimi’s Kitchen
My former step-mother-in-law, Kimi, taught me the art of effortless entertaining. Her beach house was the hub of spontaneous parties, where surfers just dropped by with friends in hand, and food was always on hand. Kimi was no cook, yet she was a master at entertaining. One afternoon on a sunny day, she put a block of cream cheese topped with hot pepper jelly spread and served it with Ritz crackers. No fuss, no mussjust good ol’ yumminess. All her other friends, including myself, gobbled it up, making an impression.
Having been born to a Filipino-American with a fine-dining background, I was used to pursuing intricately prepared, chef-approved dinners. This simple dipsavory, sweetness, and spicinessmade me question what constitutes a good meal. It wasn’t just tasty; it was an epiphany that simplicity has the ability to unite people and make them happy. I kept dipping, and the sensation lingered: one does not necessarily need a culinary arts degree to prepare something that everyone loves.
The Raspberry Pepper Jelly Dip: The Timeless Classic
Kimi’s raspberry pepper jelly cream cheese dip became a tradition in my own home, delighting my daughters just as it did me. With a pinch of flaky salt for balance, it’s now a cherished ritual, connecting generations through shared flavors. This dip takes five minutes to prepare, serves 6 to 8, and is perfect for impromptu gatherings or holidays like the 4th of July.
Ingredients
- 8-ounce block of cream cheese
- 1/3 to 1/2 cup of raspberry pepper jelly or preserves
- Optional: pinch of flaky salt
- Ritz or buttery round crackers, for serving
Preparation
Soak the cream cheese in room temperature for one hour or microwave 15 seconds in a microwave-safe bowl for softness. Place the softened cream cheese on a platter of service.
Loosen the raspberry pepper jelly by stirring it, then spoon it over the cream cheese. Let it cascade down the sides for a more rustic look.
Sprinkle with a small amount of flaky salt on top, if desired. Serve with crackers. Top with more jelly, if desired, during serving.
Two Ingredient Fruit Dip Recipe
Equipment
- 1 Mixing Bowl
- 1 Electric Mixer hand or stand mixer
- 1 Rubber Spatula
- 1 Serving Bowl
Ingredients
Main
- 1 Jar Marshmallow Cream 7 ounce
- 1 Block Cream Cheese Softened (8 ounce)
Instructions
- Ensure the block of cream cheese is fully softened to room temperature for optimal mixing results.
- In a large mixing bowl, place the softened cream cheese.
- Using an electric mixer (either a hand mixer or a stand mixer with a paddle attachment), beat the cream cheese on medium speed until it is light, fluffy, and smooth, typically for 1 to 2 minutes.
- Add the entire 7-ounce jar of marshmallow cream to the whipped cream cheese in the bowl.
- Begin mixing on low speed to gently combine the two ingredients, pausing to scrape down the sides of the bowl with a rubber spatula as needed.
- Increase the mixer speed to medium-high and continue to beat for another 2 to 3 minutes, or until the dip is completely smooth, airy, and well-blended, with no lumps of cream cheese visible.
- Once thoroughly mixed, transfer the finished fruit dip to a serving bowl.
- Cover the serving bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow it to chill and firm up slightly.
- Serve the chilled fruit dip with an assortment of your favorite fresh fruits, such as strawberries, grapes, apple slices, melon chunks, or pineapple spears.
Notes
Nutritional Information (Per serving, based on 8 servings)
- Calories: ~145
- Fat: 9.8g (5.5g saturated)
- Carbohydrates: 12.9g (9.0g sugars, 0.2g fiber)
- Protein: 1.8g
Dietary Notes: Low-sodium, egg-free, low-potassium, pork-free, red-meat-free, peanut-free, shellfish-free, fish-free, tree-nut-free, soy-free, alcohol-free, vegetarian, pescatarian, kidney-friendly.
Simple Blueberry Apple Pie
Equipment
- 1 9-inch pie pan
- 1 Food Processor
- 1 Rolling Pin
- 1 Large Mixing Bowl
- 1 Pizza Cutter Alternatively, use a sharp knife for trimming dough.
Ingredients
Main
- 1 1/4 cups flour plus extra for dusting
- Pinch of salt
- 1 stick butter cut into small cubes and frozen
- 1/4 cup ice water
- 16 ounces fresh blueberries
- 2 Golden Delicious apples cored, peeled and cut into 1/2-inch dice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 2 tablespoons butter cut into small cubes
- 1 egg
- 2 tablespoons turbinado sugar
- Special equipment: 9-inch pie pan
Instructions
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
Notes
Why This Dip Wins Hearts
The reason this dip wins hearts is in its unmatchable flavor combination: spicy, sweet, and creamy, all along with the buttery crunch of a Ritz cracker. It’s not about looksit’s not a pretty dishbut openness is part of its appeal. As our Recipe Creator Jan Valdez notes, you can see all of the ingredients, building trust and nostalgia. That authenticity, combined with its cozy nostalgia, makes it a champion that sparks conversation and has friends requesting the recipe.
Beyond Raspberry: Other Two-Ingredient Treats
The best part of cream cheese as a beginning is that it is so versatile. Here are two additional two-ingredient dips with plenty of flavor without much effort.
Cream Cheese and Salsa Dip
This dip has been a hit at parties for nearly 20 years, from summer picnics to holiday party parties. It is quick to prepare and individualize, making it perfect for any party.
Ingredients
- 8-ounce cream cheese package
- 16-ounce jar of picante or salsa sauce (mild, medium, or hot to your liking)
Preparation
Soak the cream cheese as described above.
Beat the cream cheese with a hand mixer until smooth, or puree with the salsa in a food processor until smooth. Drain watery salsa to avoid drippy dip.
Serve with tortilla chips, crackers, or vegetables. To make hot, top with shredded cheese and bake until golden brown.
Roasted Shrimp Cocktail
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 Cutting Board for prepping shrimp
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
Customization Options
Top with shredded cheese, black olives, or taco seasoning for extra flavor. Add ground beef for body or fresh jalapeño for heat (handle with gloves). Refrigerate leftovers in a covered dish for up to 4 days, but best when fresh.
Cream Cheese and Onion-Pepper Relish Dip
Discovered at a friend’s Fourth of July cookout, this sweet-tangy relish in this dip pairs creamy cheese with addictiveness.
Four-Bean Taco Chili
Equipment
- 1 Large Pot or Dutch Oven Essential for browning meat and simmering the chili.
- 1 Wooden Spoon or Heat-Proof Spatula For browning meat and stirring the chili.
- 1 Colander For draining fat from beef and rinsing canned beans.
Ingredients
Main
- 2 pounds ground beef
- 3 cups tomato juice
- 1 16 ounce jar salsa
- 1 16 ounce can kidney beans, rinsed and drained
- 1 15.5 ounce can great northern beans, rinsed and drained
- 1 15 ounce can butter beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 8 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 1 4 ounce can chopped green chilies
- 1 1.25 ounce package taco seasoning
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it apart as it cooks until no pink remains.
- Once the beef is fully browned, carefully drain off any excess fat from the pot.
- Add the tomato juice, salsa, tomato sauce, tomato paste, chopped green chilies, and the entire package of taco seasoning to the pot with the browned beef. Stir well to combine all ingredients.
- Thoroughly rinse and drain all four types of canned beans (kidney, great northern, butter, and black beans) under cold water.
- Add the rinsed and drained beans to the pot with the beef and tomato mixture. Stir gently to incorporate.
- Bring the chili mixture to a gentle boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low and let the chili simmer, uncovered, for at least 30 minutes to allow the flavors to meld and deepen.
- Stir the chili occasionally during simmering to prevent sticking to the bottom of the pot.
- Taste the chili and adjust seasoning as needed, adding more salt, pepper, or chili powder if desired.
- Serve the Four-Bean Taco Chili hot, optionally garnished with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Notes
Ingredients
- 16-ounce block cream cheese
- 10 oz. jar pepper and onion relish, Harry & David brand suggested
Preparation
- Soften cream cheese to soft mass using hand mixer or electric stand mixer and beat on medium until light and fluffy 3 minutes.
- Fold until the relish is incorporated completely.
- Serve with pretzel crisps, tortilla chips or crackers.
The Secret Ingredient (Za'atar): Za'atar Fried Chicken Recipe
Equipment
- 1 Heavy-bottomed pot or Dutch oven For deep frying
- 1 Large Bowl For marinating chicken
- 1 Shallow Dish or Tray For dredging flour
- 1 Wire Rack For draining fried chicken
- 1 Tongs For handling hot chicken
Ingredients
Main
- 1 1/2 pounds chicken drumettes
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- vegetable oil for frying
Instructions
- Place chicken drumettes in a large bowl, pour buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for maximum tenderness.
- In a shallow dish, combine the flour and salt. Whisk well to ensure even distribution of seasoning. Consider adding your preferred spices (e.g., za'atar, paprika, garlic powder) to the flour mixture for enhanced flavor.
- Heat at least 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Working in batches, remove chicken drumettes from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a thick, even coating.
- Carefully lower the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches to maintain oil temperature and ensure even cooking.
- Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Adjust heat as needed to maintain oil temperature.
- Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this can make the crust soggy.
- Repeat the frying process with the remaining chicken drumettes.
- Season the hot fried chicken with additional salt if desired immediately after removing from oil.
- Serve hot and enjoy your crispy Za'atar Fried Chicken.
Notes
Tips for Best Dips
Soften Cream Cheese for a Smooth Job: Store at room temperature, heat in microwave for a few seconds. Achieve the Right Consistency: Drain watery ingredients such as salsa to create a thicker dip, or keep it thin for a creamy spread.
Test out the Add-Ons: Add shredded cheese, diced green onions, or black beans to the salsa dip, or a sprinkle of flaky salt to the jelly or relish stand-ins.
Versatile Serving Styles: Serve dips as sandwich fillings, salad dressing, or burger toppings. Serve warm or cold, at your option. Store in an airtight refrigerator container for 3-5 days. Do not freeze to preserve texture.
The Pleasure of Effortless Hospitality
These dips embody effortless hospitality, removing the story from entertaining. They’re simple to make, so you can focus on guests and memories rather than kitchen drudgery. Their simplicity freezes the moment, allowing impromptu gatherings to be a celebration. Jan Valdez states their unhidden ingredients evoke trust and nostalgia, so they’re a favorite around the world. They’re not about complexity but about hitting the note of flavor and comfort just right.
Hot Spinach and Artichoke Dip
Equipment
- 1 Medium Saucepan For boiling spinach and artichokes.
- 1 Colander For thoroughly draining cooked vegetables.
- 1 Microwave-Safe Mixing Bowl For softening cream cheese and combining ingredients.
- 1 Rubber Spatula or Sturdy Spoon For mixing and combining ingredients effectively.
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
A Legacy of Simple Pleasures
These two-ingredient cream cheese dips are not just recipes-they’re a lifestyle for stress-free entertaining. From beach party get-togethers by Kimi to my heritage, they show that the most simple food garners the most love. Raspberry pepper jelly, salsa, or onion-pepper relish-whichever it is, these dips are the first to go because they’re not scary to approach, they’re oozing saliva, and genuine. They’re a testament to low-key sophistication, the strength of a few uncomplicated elements combining to produce moments of sheer pleasure that linger long after the final cracker has been dipped.
