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Delicious dips for your fall festivities

Pineapple & Bacon Cheese Ball 

• 3 1/2 cups extra sharp cheddar cheese, grated fresh, divided
• 6 strips thick-cut bacon, cooked crisp, drained and chopped
• 8 ounces cream cheese, softened
• 1 cup crushed pineapple, very well drained
• 1/4 cup fresh parsley, minced
• 3 tablespoons red onion, minced
• 2 tablespoons barbecue sauce

Combine 2 cups of cheddar cheese and all other ingredients in a mixing bowl. Mix thoroughly.

Shape into a ball and wrap in plastic wrap. Refrigerate until ready to serve. Roll the chilled cheese ball in the remaining 1 1/2 cups of cheddar cheese. Flatten the ball slightly for a pumpkin shape. Press a dimple in the top. Use a knife handle to press (not drag) vertical grooves down the sides of the ball. Place a pumpkin or bell pepper stem in the center. Serve with crackers.

Apple Pie Cheesecake Dip

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 8 ounces whipped topping
• 1 cup apple pie filling

In a large bowl, whip the cream cheese, powdered sugar and vanilla together until smooth with an electric mixer.

Fold in the whipped topping. Cover with plastic wrap and refrigerate for at least 1 hour.

Place in a serving bowl and add the apple pie filling on top. Serve with cookies.

Pumpkin Dip

• 4 ounces cream cheese
• 1/2 cup pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice and vanilla on medium speed until creamy, 2 to 3 minutes. 

With the mixer on medium-low speed, gradually pour in the heavy cream. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 30 seconds.

Cranberry Jalapeno Dip

• 12 ounces fresh cranberries
• 2 jalapenos, minced
• 4 scallions, thinly sliced
• 1/4 cup cilantro, finely chopped
• 1/2 cup sugar 
• 1/8 teaspoon kosher salt
• 8 ounces cream cheese, softened
• 2 to 3 tablespoons fresh lime juice, about 1 large lime

Pour the cranberries into a food processor or chopper. Pulse once or twice to give them a rough chop. Mix the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice and salt. Refrigerate for one hour.

To serve, drain any excess liquid from the cranberry mixture. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries on top of the cream cheese. Serve with crackers or pretzel crisps.

Dill Pickle Dip

• 32 ounces sour cream 
• 16 ounces cream cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 4 tablespoons ranch seasoning 
• Salt, to taste
• 2 tablespoons Worcestershire sauce
• 4 tablespoons pickle juice
• 2 cups dill pickles, chopped 
• 4 to 6 tablespoons fresh dill

In a bowl, combine the sour cream and cream cheese using a handheld mixer. Add the onion powder, garlic powder, ranch seasoning, Worcestershire sauce and pickle juice and stir. Add salt to taste. Fold in the pickles and dill. Top the dip with fresh dill. Serve with chips, veggies or crackers. 

Whipped Feta with Honey Dip

• 4 ounces feta cheese
• 4 ounces cream cheese, softened
• 1 tablespoon olive oil
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon dried basil
• 1/4 cup honey
• 1 tablespoon pistachios, chopped
• 1 teaspoon chives, finely chopped
• 1/2 teaspoon cracked black pepper

In a food processor, combine feta, cream cheese and olive oil until cheeses are well combined and smooth. Add basil and garlic mixing well.

Scoop cheese onto a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese. Fill the well with honey. Garnish the sides of the well with pistachios, chives and black pepper. Serve with warm pieces of pita bread.

Goat Cheese & Marinara Dip

• 4 ounces honey goat cheese log
• 24-ounce jar marinara sauce
• 9 1/2 ounce French baguette, to serve
• Olive oil

Pour marinara in oven-safe dish and place goat cheese in center. Cook in oven for 20 to 30 minutes at 350 degrees. Slice bread and top with olive oil and lightly toast bread in the oven. Serve warm.

High Protein Fruit Dip

• 5.3 ounces Greek yogurt
• 3 tablespoons almond or peanut butter

1 tablespoon honey

1 teaspoon cinnamon

Add yogurt, almond or peanut butter, honey and cinnamon to a small bowl. Stir to combine. Serve with apple slices, graham crackers, pretzels or cookies.