So coming off the tail end of two seafood boils two weekends in a row, I'm sitting here today thinking ahead to all the weekends of great weather ahead of us here in Alabama, especially through May and June, the great big birthday bashes in July, and the late summer evenings when I know my neighbors and I will be gathered together grilling out every single Saturday night. And thus, I think it's time to share with you guys a good number of party food ideas for your get togethers, because I know we'll be chowing down on any one or more of these in the months to come! And some of them, we already have been. :)

Any party needs a good dip. And I'm not talking about the dreary old stand by congealed french dip, but a fun and tasty dip with a number of flavors that isn't too filling, but delights the palate and keeps your guests gathered around enjoying and talking. So here are four Taste Mafia party dips.

First, the classic hot cheese dip, and variations. Everybody's had this one; you've heard it called nacho dip, cheese dip, rotel dip, other names. And it's really easy to make.

You'll need:
1 large box Velveeta cheese (plain or mexican variety, depending on how spicy you want)
1/2lb. ground beef or turkey (optional)
1 large jar salsa - we prefer black bean and corn salsa, but choose your own variety

Get out your crockpot and turn it on low, or medium if it has one. Pour in the salsa. Slice up the velveeta into 1 inch slices, quarter those, and add to the salsa, stirring occasionally. Brown the meat if using, drain, and set aside in a covered container. Cover the crockpot and stir the cheese and salsa every 10 minutes until the cheese is thorughly melted. Once it is, add in the meat.

Simmer on low for about 20 - 30 minutes to achieve desired consistency, but don't leave the power on for too long before the party or the sauce will overcook. Make sure to keep it stirred! Serve with tortilla chips.

For a super spicy dip, dice a small onion and a small bell pepper and saute with the meat, or sautee the meat with some cayenne powder.

A step up from the classic cheese dip is the spinach & artichoke cheese dip. Slightly more complicated than the classic cheese dip, but still quite easy to make.¹

You'll need:
2 packages frozen chopped spinach
2 cans artichoke hearts
2 cups shredded chese - you have options here, although I prefer my usual italian cheese mix, but make sure you have parmesan (shredded not grated) included.
2 small packages low-fat cream cheese
5-10 cloves of garlic depending on taste

Note: if you have a stand mixer, this is the absolute best way to mix this up. Start with the paddle attachment, but once you have everything added move to the bread hook. These directions will assume you do, but if you do not you can use a hand mixer or spoon.

Thaw and drain the spinach, and let the cream cheese come to room temperature. Drain the artichokes, and cut into quarters (small hearts) or eighths (medium).

Put the cream cheese in the mixing bowl and turn the mixer on low.  Once smooth, add the spinach.  When that's combined, add in the artichoke bits. Change over to the bread hook attachment.

Once all that's combined, add the shredded cheese slowly, as this will take time to combine. While that's finishing stirring, dice up and smash the garlic and add.  

Remove from the mixer and let sit in the fridge for at least 3 hours, preferably overnight.

Once chilled,  transfer the mix to an oven safe serving bowl or dish and cook at 350 degrees for 30 minutes, finishing off under the broiler for about 5 minutes to give the dip a nice golden crust. Serve hot with white tortilla chips or fried gyro chips.

And now for an insanely easy to make, but extremely tasty bean and corn dip!²

You'll need:
2 cans black beans
2 cans white corn
1/2 cup finely chopped green onions
1 cup feta cheese, finely crumbled
1/2 cup italian dressing (of course, low fate or lite)

Drain the beans and corn; mix everything together. Chill for one hour; serve. It's that bloody easy. Great with tortilla chips, crackers, veggies, breads, just about anything you can dip into it.

Finally, a smooth and tasty classic smoked salmon dip.

You'll need:
1 package low fat cream cheese, room temperature (softened)
1/3 cup finely diced green onions
1 lemon (juiced)
2 pkgs Chicken of the sea smoked atlantic salmon. You can use other kinds of smoked salmon, but this is the kind I prefer and it gives the right proportions.
4 garlic cloves, diced and smashed
1 tsp thyme
1 tsp sage

Flake the salmon into a bowl,  and then add all the other ingredients, and using a hand mixer mix until smooth. Serve with crackers.

^{1 recipe courtesy John Batte}

^{2 recipe courtesy Ansley Beadle}