Category Archives: Dips

Smoky Chicken Spread 

32 Servings Prep: 10 Min. + chilling


3 cups finely chopped cooked chicken

1/2 cup finely chopped celery

1/2 cup coarsely chopped smoked almonds

3/4 cup mayonnaise

1/4 cup finely chopped onion

1 tablespoon honey

1/2 teaspoon seasoned salt

1/8 teaspoon pepper



In a large bowl, combine the first eight ingredients. Cover and chill at least 2 hours. Serve with crackers. Yield: 4 cups.


Skeleton and Brain Dip

8 Servings Prep/Total Time: 15 Min.


1/2  leaf lettuce leaf

1 cup KRAFT Light Ranch Dressing

4 cups assorted cut-up freshvegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)


LINE half of small bowl with lettuce for the skeleton’s hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head.

ARRANGE vegetables on tray to resemble skeleton’s body.

kraft kitchens tips


Prepare using your favorite KRAFT Light Dressing.


Try this fun way to get kids excited about eating their vegetables.


Broccoli Dip in Bread Bowl

32 Servings Prep: 15 Min. Total Time: 3 Hours + 15 Min.


1 cup MIRACLE WHIP Dressing

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

1 env. GOOD SEASONS Italian Dressing Mix

1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained

1 can (8 oz.) water chestnuts, drained, chopped

1/2 cup chopped red pepper

1 loaf round sourdough bread (1 lb.)


MIX dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.

CUT slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.

SPOON dip into bread loaf just before serving. Serve with bread pieces, NABISCO Crackers and assorted cut-up vegetables.

Kraft kitchens tips


At parties, select a few of your favorite appetizers rather than sampling one of each to save room for your entree.


Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained, for broccoli.


Dip can be prepared up to 2 days in advance. Store, covered, in airtight container in refrigerator until ready to serve. Spoon into bread shell just before serving.



PHILLY Shrimp Cocktail Dip

24 Servings Prep: 10 Min. Total Time: 10 Min.


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)

3/4 cup KRAFT Cocktail Sauce

1/4 cup KRAFT Shredded Parmesan Cheese

2 green onions, sliced


SPREAD cream cheese onto bottom of shallow bowl.

TOSS shrimp with cocktail sauce; spoon over cream cheese.

TOP with remaining ingredients. Serve with WHEAT THINS Original Crackers.

kraft kitchens tips


Substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.


Garlic-Shrimp Spread


16 Servings Prep: 15 Min. Total Time: 40 Min.




1/2 lb. cooked cleaned medium shrimp


1 green onion, chopped, divided


1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese


1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese


1 clove garlic, minced


1/2 tsp. lemon zest


1/2 tsp. hot pepper sauce


TRISCUIT Rosemary & Olive Oil Crackers




HEAT oven to 350°F. Reserve 1 shrimp for later use. Chop remaining shrimp; mix with 1 Tbsp. onions and all remaining ingredients except crackers.


SPOON into baking dish.


BAKE 20 to 25 min. or until heated through. Top with remaining onions and reserved shrimp. Serve with crackers.


kraft kitchens tips




Mix ingredients as directed. Refrigerate up to 24 hours. Uncover, then bake as directed. Top with remaining onions and reserved shrimp before serving.