Dips Thread

Can we start a thread with good dips (a la Spinach dip or crab dip, etc - hint hint, can you tell what I'm looking for? ) now that BBQ season is almost upon us???

Please post your favorite dip recipes!

Re: Dips Thread

taco dip

line bottom of pan with cream cheese
pour salsa/or taco sauce over it top with shreedad cheddar chese tomatoes lettuce sliced black olives.....LOVE IT!!!



crab dip
take can of crab meat mix with cocktail sauce....take a package of cream cheese and "frost" creamcheese with crab mixture...serve with triscuits


buffalo chicken wing dip

1 can of chicken(or i use real boneless chicken brasts ) and fry it - marinade it in hot sauce
line a pan with cream cheese then add chicken over it....next take a bottle of blue cheese dressing mix with mozzarella and some more hot sauce pour over chicken ...bake in oven at 350 until bubbeling serve with taco chips


HTH

Message edited 5/17/2006 10:07:25 AM.

Re: Dips Thread

Fruit Dips for Dessert

Pina Colada Fruit Dip
2 (8 ounce) cartons plain yogurt
4 serving size package of low-cal vanilla pudding mix
1/4 cup grated coconut, optional
1/2 cup drained, crushed pineapple
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup frozen whipped lite topping, thawed
bite sized pieces of fresh fruits such as pineapple, strawberries, kiwi, grapes, etc.
Directions:

In a medium bowl blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping and coconut. Cover; refrigerate until serving time. Serve with fruit.


Cheesecake Dip
2 cups softened cream cheese
1/2 cup Heavy Whipping Cream
1/2 teaspoon Vanilla extract
1/4 cup dark Brown Sugar
1/2 teaspoon ground cinnamon
1 tablespoon Lemon Juice
1/2 cup Raisins
1/2 cup mini Chocolate Chips
Directions:

Beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar, cinnamon, and lemon juice. Mix in the raisins and chocolate chips (or combo of), mixing well.

Garnish with a light dusting of cinnamon or graham cracker crumbs. Serve at room temp. with Granny Smith apples or graham crackers.

Banana Dip:
1 cup Ripe Bananas; Mashed
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1/2 cup Sugar
1 1/2 teaspoon Cinnamon; Ground
1/4 teaspoon Nutmeg; Ground
1/2 cup Quick Oatmeal; Uncooked, *
Directions:

* Do NOT use the instant packets for the oatmeal. Use the Quick Oats.

Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately.

Use Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers


Chocolae Peanut Butter Dip:
3 ounces cream cheese, softened
1/3 cup creamy peanut butter
1 dash cinnamon
1/4 cup Chocolate syrup
2 tablespoons Milk
Directions:

Combine the cream cheese and peanut butter until smooth. Beat in the cinnamon, chocolate syrup, and milk as needed until desired consistency. Use as a dip for cookies or fruit.

Re: Dips Thread

Sundried Tomato Dip
1 (8-ounce) package light cream cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup plain yogurt
1 tablespoon snipped chives
1 teaspoon TABASCO brand Pepper Sauce
Salt to taste

Crackers, bread, or vegetable dippers

In a microwave-safe bowl, combine cream cheese, tomatoes, yogurt, chives, TABASCO® brand Pepper Sauce, and salt to taste; stir until well blended. Heat on medium in microwave just until hot, about 2 minutes, stirring once. Let stand a few minutes to plump tomatoes and stir again. Serve with crackers, bread or vegetable dippers.



Louisiana Crab Dip
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
3 tablespoons prepared horseradish
2 tablespoons chopped parsley
1 tablespoon coarse mustard
2 teaspoons TABASCO Sauce
1 cup lump crabmeat


Combine cream cheese, sour cream, horseradish, parsley, mustard, and TABASCO Sauce in a bowl and mix well. Stir in crabmeat.




Greek Garlic Salsa
1/4 cup TABASCO Garlic Pepper Sauce
1/4 cup garlic cloves, roasted, peeled and chopped
2 cloves fresh garlic, shaved
3/8 cup chopped roasted red peppers
3/8 cup sliced hearts of palm
2 tablespoons bottled Italian dressing
1/4 cup finely crumbed feta cheese
2 tablespoons pepperincini, chopped
1/4 cup chopped green onion
1 teaspoon chopped fresh oregano

Combine all ingredients and refrigerate until ready to serve.



Piquant Parsley and Cucumber Dip
2 greens onions, coarsely chopped
1/2 cup parsley sprigs, loosely packed
1 clove garlic, crushed
2 tablespoons TABASCO Green Pepper Sauce
1 (8-oz) package cream cheese, softened
1/2 cup sour cream
1/2 cup finely chopped cucumber
Parsley sprig for garnish

Place green onions, parsley and garlic in food processor; blend until finely chopped. Add TABASCO Sauce, cream cheese and sour cream; blend well. Stir in cucumber. Transfer to small bowl, cover and chill several hours. When ready to serve, garnish with parsley sprig.

Re: Dips Thread

Sweet Onion Cheese Dip
3 large sweet onions (Vidallia) coarsely chopped
1 garlic clove minced
2 T butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 hot sauce
1/2 t hot sauce
1/2 cup shredded parmesan cheese
Saute onions and garlic until tender. Remove from heat.
Add cheese, mayo and hot sauce. Transfer to baking dish.
Bake at 350 degrees for 20 minutes until lightly browned.
Serve with crackers. Makes 5 cups.


Salmon Spread
12 ounces cream cheese, softened
1/2 cup mayonnaise
11 tablespoon lemon juice
1/2 teaspoon dried dill
30ounces smoked salmon, coarsely chopped
1 bunch green onions, thinly sliced

In food processor blend cream cheese, mayonnaise, lemon juice and dried dill until smooth. Add smoked salmon and green onions, and process very briefly, just to mix. Serve with hearty crackers. Makes 2 cups



Mushroom Pate
1/2 cup unsalted butter
1 cup chopped onion
3/4 cup thinly sliced scallion
3 ribs celery cut into 1" squares
4 teaspoons minced garlic
2 pounds thinly sliced mushroom
2 cups chopped walnuts
3 tablespoons dried basil
3 tablespoons dried thyme
3 tablespoons dried oregano
4 tablespoons dried rosemary
1 1/2 teaspoons salt
2 teaspoons pepper
12 ounces soft cream cheese
3/4 cup bread crumbs
3 large eggs, beaten
2 cups dry white wine

In a very large skillet, melt butter and sautee onion, scallion, celery and garlic. Cook for approximately 6 minutes. Increase heat to high and add mushrooms. Cook mixture, stirring occasionally, until liquid is evaporated. Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Sitr in cream cheese. Remove from heat and cool. Puree mixture in processor until smooth. Add bread crumbs and eggs. Puree until smooth. Pour the mixture into a greased 9 x 5 x 2 1/2 glass loaf pan. Wrap the pan in waxed paper and then foil. Bake at 350° for 1 1/2 hours. Let cool; chill, wrapped, overnight. Discard foil and waxed paper. Run a thin knife along edges. Invert onto a serving platter. Slice accordingly. Serve with toast points and flavored cream cheese.



Hummus with Tahini

2 cups garbanzo beans (chick peas)
1 cup freshly squeezed lemon juice
1 cup garbanzo cooking water
1 to 4 cloves of garlic
1 1/2 teaspoon salt
Paprika or hot red chili powder
Cumin and olive oil


Soak 2 cups of cleaned and sorted garbanzo beans (chick peas) in water to cover overnight. (or just buy 2 cans and rinse the extra liquid)

Cook in soaking water until tender. Reserve about 1 1/2 cups of cooking water and 1 cup of beans, drain the beans. Put drained beans in processors or mash with potato masher. Add 1 cup tahini and mix well. Stir in 1 cup of cooking water, 1 cup lemon juice, garlic and salt. If the hummous seems too thick slowly add water until you have the consistency that you like. Pour into flat bowl, decorate with reserved beans, drizzle with olive oil and sprinkle with cumin and paprika or red chili powder. Serve with fresh Pita bread.


Brule of Brie & Artichoke
8 oz. of Brie Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper

Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated.
Spoon mixture into a Cassarole Dish, with an even depth of approx. 1 inch.
Baked in a 375F Oven for Approx. 20 min, until top starts to form a brown crust.



Hot Clam Dip
2 small cans minced clams
1 medium chopped onion
1/2 chopped green pepper
1 chopped clove garlic
1 tsp. lemon juice
1 stick margarine
1 tsp. oregano
1 tsp. parsley
Dash Tabasco
1/2 cup bread crumbs
Parmesan cheese & paprika

Simmer clams in lemon juice 15 minutes uncovered. Stir in vegetables. Add seasonings and margarine and stir until margarine is melted. Add breadcrumbs and stir. Put in shallow baking dish. Sprinkle with Parmesan cheese and Paprika. Bake @ 350 degrees for 20 - 30 minutes. May need to skim oil from top before serving. Serve warm with crackers.

Re: Dips Thread

Great thread! I am having a Candlelite party on Saturday and was looking for a crab/clam type dip.

Re: Dips Thread

BUMP