It's a "dippin" kind of night...

Girls nights are always fun... and always full of food. 

This last one was a fondue type night with three. awesome. dips. Oh, and the Italian dip... trumps my roasted garlic and scallion in a shocking upset. 

Brownie Dip

  

8 oz CREAM CHEESE

1/2 cup BUTTER

2-3 cup POWDERED SUGAR -- varies by desired consistency

5 Tablespoons FLOUR

5 Tablespoons COCOA POWDER

2 Tablespoons BROWN SUGAR

3+ Tablespoons MILK -- varies by desired consistency

1 teaspoon VANILLA

With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tablespoon of milk until combined. Add the flour, cocoa powder, brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistency.

Roasted Garlic and Scallion Dip

One bulb roasted garlic (cut the top off, wrap in foil with a bit of olive oil, bake at 400 for 45 minutes)

8oz cream cheese

1/3 cup milk

Chopped scallions

Toss the garlic, cream cheese and milk in a food processor and blend well. Fold in the scallions. 

Italian Dip

8oz cream cheese

4oz jar of pimientos

Pesto sauce

Mozzarella Cheese

Parmesan Cheese

Preheat the oven to 350.

Mix the softened cream cheese with the Parmesan and layer on the bottom of a pie dish. Layer the pesto, then the pimientos, then the mozzarella on top of the cream cheese. Sprinkle with a little extra parmesan. 

Bake for approximately 15 minutes until bubbly and delicious.