Mom’s Razzle Dazzle Dip

Mom’s Razzle Dazzle Dip is the kind of crowd-pleasing, retro-party appetizer that disappears in minutes! Creamy, tangy, and packed with flavor, this dip is perfect for chips, crackers, or fresh veggies. Here’s the classic version with a few fun twists to make it your own.

Mom’s Razzle Dazzle Dip

(Makes about 2 cups)

Ingredients:

• 1 (8 oz) block cream cheese, softened

• ½ cup sour cream (or Greek yogurt for tang)

• ¼ cup mayonnaise

• 1 tsp Worcestershire sauce

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika (plus extra for garnish)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 cup shredded sharp cheddar cheese

• ½ cup finely chopped ham (or cooked bacon, crab meat, or smoked salmon)

• ¼ cup sliced green onions (plus extra for topping)

• 1 tbsp fresh parsley or dill (optional)

• Hot sauce or cayenne (optional, for heat)

Directions:

1. Mix the base: In a bowl, beat cream cheese, sour cream, and mayo until smooth.

2. Season it up: Stir in Worcestershire, garlic powder, onion powder, paprika, salt, and pepper.

3. Fold in the good stuff: Add cheddar, ham, green onions, and herbs. Mix gently.

4. Chill & serve: Cover and refrigerate at least 1 hour (or overnight) for flavors to meld. Garnish with extra cheese, green onions, and a sprinkle of paprika.

Serving Ideas:

• Classic: Scoop with Ritz crackers, pretzels, or baguette slices.

• Veggie-loaded: Serve with bell peppers, cucumber rounds, or celery sticks.

• Fancy upgrade: Bake at 350°F (175°C) for 15 mins for a hot, bubbly version (top with extra cheese first!).

Variations:

• Seaside Razzle: Swap ham for lump crab meat + Old Bay seasoning.

• Tex-Mex Twist: Add taco seasoning, jalapeños, and Monterey Jack.

• Veggie Delight: Skip the meat and add diced roasted red peppers & artichokes.

This dip is nostalgic, easy, and always a hit—just like Mom’s! Want to make it lighter or dairy-free? I’ve got swaps for that too. 😊

Pro Tip: Double the batch—it’s that good!**