It’s spring, which means summer is on the horizon. As soon as warm weather arrives, pool parties, cookouts and other social events offer the perfect opportunity to serve chips, crackers, sliced vegetables – well, almost anything, really, with a big bowl or two of dip.

I’ve never met a dip I didn’t like and I don’t see that changing. Even better, a dip with the name of my favorite snack cracker – Chicken in a Bisket, of course – has arrived on the scene, promising to bring just as much enjoyment as its namesake cracker.

Some of my favorite dips are French onion, Tzatziki (Mediterranean), baked crabmeat, spinach and artichoke, hummus, smoked salmon and cream cheese, caramelized onion, olive tapenade, loaded baked potato… I could go on, but you get the idea… I love a good dip. Even though I possess an arsenal of delicious dip recipes, I’m always open to adding more.

Besides this week’s find of the Chicken in a Bisket dip, I tried one reminiscent of my favorite New Orleans sandwich, a muffaletta. Filled with the same meats and cheeses, it’s a little bit of N’Awlins on a cracker.

And last, boring fruit dip will be replaced this summer with exciting tiramisu dip, a take off of the decadent dessert by the same name. Pair it with sliced apples, ladyfingers or sugar cookies for a simple, yet memorable appetizer or even a light dessert.

CHICKEN IN A BISKET-INSPIRED DIP

Ingredients
1 cup mayonnaise
1 (8 ounce) package of cream cheese, softened
1 (5 ounce) can of chicken meat (packed in water) drained or 1 chicken breast, cooked and shredded
1 Tablespoon dried chives
1 teaspoon Worcestershire Sauce
Chicken in a Biskit Crackers for serving

Directions
■ Beat cream cheese until smooth. Stir in mayo, chicken, chives, and Worcestershire sauce until combined. Refrigerate until ready to eat. Serve with Chicken in a Biskit crackers

N’AWLINS FAVORITE SANDWICH DIP

Ingredients
1 (8 ounce) package of cream cheese, softened
1/2 cup mayonnaise, (add more to taste for a creamier dip)
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
2 slices Genoa salami, chopped fine
2 slices cooked ham, chopped fine
2 slices pepperoni, chopped fine
1 cup Boscoli Family Italian Olive Salad
1 cup shredded provolone cheese
1/4 cup shredded Parmesan
1/4 cup chopped roasted red peppers (optional, or to use as garnish)
Large plain round bread
Crackers for serving

Directions
■ In a large bowl, combine cream cheese, mayonnaise, minced garlic, Worcestershire sauce and garlic salt; stir well to combine. Add meats, cheeses and Italian salad (and peppers, if desired). Leaving a 1-inch border, cut out center of bread and scoop out the center to make a bread bowl. Tear or cut scooped out bread into 1-inch pieces. Place bread bowl and bread pieces on a baking sheet. Fill bread bowl with dip.
■ Bake dip, removing bread pieces if they start to get too dark, until warmed through, 30 to 35 minutes. Serve with crackers.

TIRAMISU DIP

Ingredients
1 (8 ounce) package of cream cheese, softened
1 (8 ounce) package of Greek yogurt or sour cream
2 Tablespoons confectioners’ sugar
1 Tablespoon cocoa powder, plus a little extra for sprinkling
2 Tablespoons instant espresso powder

Final additions:
1 pint of whipping or double cream
3 Tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

Directions
■ In a bowl, beat the softened cream cheese, Greek yogurt or sour cream, 2 Tablespoons confectioners’ sugar, cocoa powder and espresso powder until smooth.
■ Finally, whip the heavy cream with the remaining confectioners’ sugar and vanilla extract until soft peaks form. Fold most of it (leaving a small amount for topping) into the cheese mixture.
■ Spoon into a serving dish and dust top with cocoa powder. Serve with sliced fruit, ladyfingers or other favorite cookies for dipping.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].