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:
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1 (8 oz) block cream cheese, softened
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½ cup sour cream (or Greek yogurt for tang)
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¼ cup mayonnaise
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1 tsp Worcestershire sauce
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika (plus extra for garnish)
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½ tsp salt (or to taste)
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¼ tsp black pepper
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1 cup shredded sharp cheddar cheese
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½ cup finely chopped ham (or cooked bacon, crab meat, or smoked salmon)
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¼ cup sliced green onions (plus extra for topping)
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1 tbsp fresh parsley or dill (optional)
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Hot sauce or cayenne (optional, for heat)
Directions:
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Mix the base: In a bowl, beat cream cheese, sour cream, and mayo until smooth.
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Season it up: Stir in Worcestershire, garlic powder, onion powder, paprika, salt, and pepper.
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Fold in the good stuff: Add cheddar, ham, green onions, and herbs. Mix gently.
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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:
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Classic: Scoop with Ritz crackers, pretzels, or baguette slices.
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Veggie-loaded: Serve with bell peppers, cucumber rounds, or celery sticks.
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Fancy upgrade: Bake at 350°F (175°C) for 15 mins for a hot, bubbly version (top with extra cheese first!).
Variations:
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Seaside Razzle: Swap ham for lump crab meat + Old Bay seasoning.
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Tex-Mex Twist: Add taco seasoning, jalapeños, and Monterey Jack.
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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!**
