Hawaiian Pizza Pinwheels



  • 1 pkg Cheese Pizza Dip Mix (prepare according to package directions)

  • 4 slices of luncheon meat ham, chopped

  • 1 can pineapple tidbits, drained

  • 2 green onions, chopped (optional)

  • 8-12 flour tortillas


  • Mix the chopped ham and the green onions into the prepared dip mix.

  • Spread a couple of tablespoons of the dip evenly onto each flour tortilla; leave 1/4” of the edge uncovered.

  • Roll the tortilla shells up and wrap in plastic wrap. Refrigerate for at least half an hour and up to overnight

  • Slice into 1” pieces and lay out on serving tray. Place a pineapple chunk onto each tortilla pinwheel and secure with a toothpick right before serving.

Taco Wonton Cups

Taco Wonton Cups


1 pkg. Taco Seasoning & Dip Mix, divided

1 lb. ground beef

½ tsp. baking soda

¼ c. salsa

¾ c. shredded cheese, divided

1 pkg. wonton wrappers

black olive slices or jalapeno slices

1/3 c. sour cream

Mix together the hamburger, baking soda, and 1 T. of the dip mix in a small bowl and set aside for 20 minutes. Brown hamburger in a small skillet until cooked through and drain any excess grease. Allow to cool thoroughly and stir in the salsa and ½ c. of the cheese. Put a wonton wrapper into each well of a mini muffin tin. Bake in a preheated 350º oven for about 3 minutes. Fill each cup with a spoonful of the meat mixture and add a little sprinkle of cheese to the top of each one and an olive or jalapeno slice for garnish. Bake for an additional 10-12 minutes or until golden. (Lay a piece of foil over the top for the first 5 minutes so they don’t gettoo dark.) Mix together the sour cream and the remaining dip mix and put a little dollop on the top of each wonton cup.

Bacon Ranch Pinwheels

Bacon Ranch Pinwheels

1-8oz. pkg. cream cheese, softened

5 pieces bacon

1 pkg. Everything’s Better With Ranch Dip Mix

2 green onions, chopped

1/3 c. shredded pepper jack cheese

2 pkgs. refrigerated crescent rolls

Chop the bacon slices and fry until crispy; drain on paper towels. Mix the cream cheese, dip mix, scallions, and shredded cheese together. Stir in the bacon pieces. Roll out one of the packages of crescent roll dough and push the seams together with your fingers to make a rectangle. Spread half of the dip mixture entirely over the dough rectangle. Roll up like cinnamon rolls; from the longest side. Continue with the other roll of crescent rolls. Put into the freezer for about 10 minutes for easier slicing. Cut into 1” slices and lay on a parchment-lined baking sheet. Bake in a preheated 350º oven for about 15 minutes or until golden brown. Allow to cool on baking sheet.

Peanut Butter & Chocolate Dip

Peanut Butter & Chocolate Dip

Image Peanut Butter & Chocolate


  • 1 package Chocolate Peanut Butter Dipsy Daisy dip

  • 8 ounce cool whip

  • 8 ounce cream cheese, softened

  • Miniature Peanut Butter cups


  • Mix the Chocolate Peanut Butter dip with cool whip and cream cheese.

  • Cut up the Peanut Butter cups into small pieces

  • Mix all together and chill for a few hours

Pumpkin Pie Pecan Tassies

Pumpkin Pie Pecan Tassies – by Dipsy Daisy


For the Dough:
1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour

For the Filling:
1½ c. brown sugar
1 c. chopped pecans
2 eggs
2 T. butter, melted
½ tsp. vanilla

Dipsy Daisy Pumpkin Pie Dip Mix, prepared according to package directions

Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.

To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter, and vanilla with a spoon and then evenly divide it between the dough-lined mini muffin cups. Do not overfill!

Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.

Either spoon a dollop of the Pumpkin Pie Dip Mix on the top of each cooled tassie or put into a piping bag and pipe onto the top of each tassie!

Yum! Two delicious holiday desserts squeezed into one little bite!

Beer Dip

Beer Dip

Created by Heart ‘n Home


  • 2- eight ounce cream cheese, softened

  • 1/3 cup of beer

  • 1 package of “Everything Is Better With Ranch” Dipsy Daisy Dip

  • 2 cups shredded cheddar cheese


  • Take above ingredients and mix well.

  • Chill in fridge for 3 hours or more before serving

  • Can serve with salty crackers or pretzels

Famous Heart ‘n Home Dip

Famous Heart ‘n Home Dip


  • 5-6 green onions, chopped

  • 8 ounce cheddar cheese, shredded

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 1 small package slivered almonds

  • 1 package BLT Dipsy Daisy Dip mix (available at Heart ‘n Home)


  • Mix the mayonnaise, sour cream, and dip mix together in a bowl

  • Stir in the shredded cheese, green onions, and almonds.

  • Chill for a couple of hours

  • Serve with crackers or corn chips

Spiced Nuts Recipe

Spiced Nuts – Dipsy Daisy recipe

1 lb. mixed nuts

1 egg white

1 T. water

1 pkg. Jane Says….Rub Mix

1/3 c. sugar

1/3 c. brown sugar

Whisk together the egg white and the water until frothy but not stiff. In a separate bowl, mix together one pkg. of Jane Says….Rub with both sugars. Stir the nuts into the egg white mixture until completely coated. Sprinkle the spice mixture over the coated nuts and toss until evenly coated. Spread nuts onto a parchment lined baking sheet and bake in a preheated 300°oven for about 30 minutes. Stir occasionally to avoid burning.

Bacon – Jalapeno Popper Cheese Ball

Bacon-Jalapeño Popper Cheese Ball

6 slices bacon
¼cup chopped pecans
2-8 oz. pkgs. cream cheese, softened
½cup shredded cheddar cheese
1 pkg. Jalapeno Popper Dip Mix
2 jalapeños (ribs and seeds removed), finely chopped

Cook the bacon in a large skillet until crispy. Drain on a paper towel-lined plate. Allow to cool slightly, then crumble. While the bacon is cooking, preheat oven to 350°. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. In a medium bowl, stir together the cream cheese, cheddar cheese, and the dip mix until well combined. Wrap the cream cheese mixture in plastic wrap and refrigerate for at least an hour. On a large plate, stir the toasted pecans, minced jalapeños, and the crumbled bacon together until evenly distributed. Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving. Serve with crackers.

Layered BLT Dip

Layered BLT Dip

1 pkg. BLT Dip Mix

1/2 c. shredded cheese

2 c. shredded lettuce

2 diced Roma tomatoes, dice and put on paper towel to remove excess juice

4-6 pieces bacon, chopped and cooked until crispy


Make BLT Dip Mix according to package directions and stir in shredded cheese. Spread evenly onto serving platter. Sprinkle shredded lettuce evenly over the dip. Sprinkle tomatoes and bacon over the lettuce layer. Serve with cubed beer bread, tortilla chips, or crackers.