Anyone who’s popped on my social media in the past couple years has probably seen that I am a HUGE fan of Crunchmaster crackers. This post was made specifically for the avocado toast crackers, but they’ll be good with literally any of their flavors. I’ve listed all of them below, and I’d love to hear which one is your favorite 🙂
First up- Summer Picnic Bacon Ranch Dip! This dip has a cream cheese base and it’s loaded with cheddar, bacon, and ranch. It’s perfect for summer picnics, just stick it in a cooler with ice and you’re ready to go.
Bacon Cheddar Ranch Dip
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped (optional)
Instructions
- In a bowl, combine cream cheese, sour cream, and ranch seasoning mix until smooth.
- Stir in the shredded cheddar cheese, crumbled bacon, and green onions (if using).
- Mix until well combined.
- Chill for at least 1 hour before serving.
- Serve with Crunchmaster crackers
Next we’ve got Pool Party Avocado Dip! If you like more of an earthly style dip, then this one is for you. It’s got cucumbers, avocado, and cilantro and it is the perfect dip for sitting by the pool.
PrintPool Party Avocado Cucumber Dip
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cucumber, peeled, seeded, and finely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- In a medium bowl, mash the avocados until smooth.
- Stir in the Greek yogurt until well combined with the mashed avocados.
- Add the finely chopped cucumber and minced garlic to the mixture.
- Stir in the fresh lime juice, chopped dill, and cilantro (if using). Mix well.
- Add salt and pepper to taste, adjusting as needed.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to come together.
- Transfer the dip to a serving bowl and place it on a platter surrounded by Crunchmaster crackers.
There’s nothing like a good cheese dip, especially when you’re watching a summer blockbuster movie. We’ve been streaming new movies and classics and home and have gone through containers of this dip!
Blockbuster Movie Cheese Dip
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded American cheese (or Velveeta)
- Salt to taste
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Once melted, add the flour and whisk continuously for about 1-2 minutes, until the mixture is smooth and bubbly. This is your roux and will help thicken the cheese dip!
- Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming.
- Continue to cook and whisk until the mixture starts to thicken, about 3-5 minutes.
- Add the mustard powder, garlic powder, onion powder, and cayenne pepper (if using) to the mixture.
- Stir to combine it all together.
- Reduce the heat to low and gradually add the shredded cheeses, one handful at a time, stirring until completely melted and smooth before adding more. I used chopped in my video because I had that on hand but shredded is a bit easier.
- Continue to stir until all the cheese is melted and the dip is smooth and creamy.
- Taste the dip and add salt as needed and then stir to combine.
- Pour the nacho cheese dip into a serving bowl and serve immediately with Crunchmaster crackers.
Last but not least is my FAVORITE of all the dips- Ballpark Chili Cheese Dip. Whether or not you’re a fan of baseball, I can guarantee you won’t be able to stop eating this!
Ballpark Chili Cheese Dip
Ingredients
- 1 can (15 oz) of chili (with or without beans, your preference)
- 1 package (8 oz) of cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced green onions (optional)
Instructions
- Preheat your oven to 350 degrees.
- In a medium mixing bowl, combine the can of chili, softened cream cheese, shredded cheddar cheese, and sour cream. Mix until well combined.
- Spread the mixture evenly into an 8″ baking dish.
- Place it in the oven and bake for about 20-25 minutes, or until the dip is hot and bubbly.
- If desired, sprinkle the diced green onions on top of the dip before serving.
- Serve with Crunchmaster crackers.
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