Celebrate the magic of autumn and fall with these delicious party dips, perfect for a fall movie night, birthday party or fall baby shower, or any kind of get together! These are also super easy to make, with a taste of fall in every bite. We hope you enjoy!
1. Baked mushroom dip
This Baked Mushroom Dip is a creamy, cheesy delight packed with savory mushrooms, garlic, and cheese. Warm and indulgent, it’s a perfect appetizer for any gathering, offering all the flavors of stuffed mushrooms in dip form.
Servings: 4-8
Prep time: 10 minutes
Cook Time: 20 minutes
You will need
• A small oven safe dish
• 8 oz cream cheese
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ tsp italian seasoning
• 1 cup chopped mushrooms
• ½ cup mozzarella, shredded
• 1 green onion, diced, for garnish
To begin, preheat the oven to 350 degrees and dice the green onion.
In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, and italian seasoning.
Stir in the chopped mushroom and mozzarella cheese.
Transfer the mixture to a small oven safe baking dish.
Bake for 20 minutes, until the cheese is bubbly.
Top with the green onions, and enjoy this dip warm with crackers!
2. Pecan pie dip
This delicious multi layer dip encapsulates all the flavours of pecan pie, in scoopable form! It boasts a caramel pecan topping and looks stunning on every party table and is the perfect cosy dip to make for autumn or fall get togethers. Serve with plenty of crackers for true pecan pie flavour in every bite!
Servings: 8 Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
You will need
• 8 oz cream cheese, softened
• 1 cup confectioner’s sugar
• 1 tub (8 oz) Cool Whip
• 1 cup chopped pecans
• 1 cup light brown sugar
• 4 tbsp salted butter
• 1 cup light corn syrup
• 1 tsp vanilla extract
• 1 large egg
In a medium saucepan over medium heat, melt the butter. Add in corn syrup, brown sugar, and vanilla.
Whisk the egg in a small bowl separately before adding it to the saucepan to prevent from scrambling.
Whisk continuously until smooth and well combined.
Stir in chopped pecans and bring the mixture to a gentle simmer. Cook for 2–3 minutes, then remove from heat and let cool slightly.
In a large bowl, beat the softened cream cheese until smooth.
Gently fold in the Cool Whip and confectioner’s sugar until light and fluffy.
Transfer the creamy dip base to a serving bowl
Once the pecan pie topping has cooled a little, spread it over the center.
Serve with graham crackers, apple slices, or vanilla wafers.
Top tip! Let the pecan topping cool slightly before adding to the cream layer to avoid melting the dip.
3. Pumpkin pie fluff dip
Pumpkin Fluff Salad is a creamy, dreamy fall-inspired dessert that tastes like pumpkin pie in a bowl—light, fluffy, and bursting with warm fall spices. Made with pumpkin puree, cool whip, and instant vanilla pudding mix and more. it’s the perfect no-bake treat for holidays, potlucks, or anytime you’re craving a taste of fall.
This recipe serves: 8 Prep time: 5 minutes Total time: 20 minutes
You will need
• 3.4 oz box of instant vanilla pudding
• 1 tbsp of pumpkin pie spice
• 3/4 cup of milk
• 1 cup of pumpkin puree
• 8 oz container of cool whip (thawed)
• 3 cups of cubed pound cake
• 1 1/2 cup of mini marshmallows
• 1/2 cup of heath bits (toffee bits)
• 1 cup of pecans (chopped)
1. In a large bowl add the pudding mix, pumpkin pie spice and milk. Whisk until it becomes thick.
Add in the pumpkin puree and stir.
Add the cool whip and fold using a silicone/wooden spoon.
2. Add the pound cake cubes, marshmallows, toffee bits, and pecans
Then stir carefully until completely mixed together.
3. Place in the refrigerator for 15 minutes; once done, top with any leftover marshmallows, heath bits and pecans to decorate - then serve and enjoy!
Tips and tricks!
Store in an airtight container in the fridge for 3-4 days.
You can top it with the leftover marshmallows, heath bits and pecans!
Use canned pumpkin puree not pie mix.
Using graham crackers to scoop and eat this would be amazing. Or just use a spoon.
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