300
Outstanding Dip Recipes Nishant Baxi
CONTENTS
Amaretto Fruit Dip
Ambrosia Fruit Dip
Amish Dip
Anchovy Olive Dip
Anne’s Vegetable Dip
B-L-T Dip
Baba Ganouj (Tangy Eggplant Dip)
Bacon-Cheese Dip
Bagna Cauda (Garlic Dip)
Baked Party Dip
Clam & Olive Dip
Clam Dip
Classic Lipton Onion Dip
Classic Pace Con Queso Dip
Cottage Cheese Sun-Dried Tomato Dip
Country Club Sour Cream & Dill Dip
Country Honey Mustard Dip
Crab & Clam Dip
Crab Dip
Crab Dip — Light
Crab Vegetable Dip
Cranberry-Orange Hazelnut Dip
Cream Cheese & Garlic Dip With Pita Toasts
Cream Cheese Apple Dip
Cream Cheese Chip Dip
Cream Cheese Dijon Dip
Cream Cheese-Deviled Ham Dip
Cream Herb Dip
Delicious Dip
Desperation Diet Dip
Deviled Dip
Diablo Dip
Dijon Drambuie Dip
Dijon Party Dip
Dijon Tofu Dip
Dill Dip
Dill Veggie Dip
Dilly Dip
Dipping Sauce
Down & Dirty Apple Chutney Dip
Dried Split Pea Dip
Eve’s Miso-Tahini Dip
Famous Crab Dip
Famous Rotel Cheese Dip
Famous Taco Dip
Fantastic Artichoke Dip
Fantastic Feta Dip
Fava Bean Dip
Favorite Garlic Dip
Festive Herb Dip
Festive Roasted Pepper Dip
Feta Cheese Spinach Dip
Feta Dip (Ostmaestaren)
French Dip
Fresh Fruit Dip
Fresh Garlic Vegetable Dip
Fried Red Pepper Dipping Sauce
Fried Shrimp Dip
Fruit Dip 1
Fruit Dip 2
Ginger Dip
Gingered Fruit Dip
Cucumber Avocado Dip
Guacamole Dip
Guacamole Dip 2
Guacamole Dip 3
Hacienda Dip
Hamburger Broccoli Dip
Harlequin Dip
Hazelnut Cheddar Cheese Dip
Healthy Choice Crab Dip
Hearty Party Dip
Herb Tofu Dip
Herbed Vegetable Yogurt Cheese Dip
Herbed White-Bean Dip
Maritime Crab Dip
Hotter Than Hell Horseradish Dip
Hummos (Chick Pea Dip)
Humus Tahini Dip
Layered Black Bean Dip
Layered Derby Day Dip
Layered Shrimp Dip
Layered Tex-Mex Dip
Layered Tostada Dip
Lemon Sesame Dip
Melon With Yogurt And Ginger Dip
Parma Dip
Party Dip
Peanut Cilantro Dip
Peanut Dip
Peanut Lime Dipping Sauce — Midsummer Thai Di
Peppered Channa Dip
Pepperoni Pizza Dip
Persian Cucumber Dip
Pesto Cheese Dip
Picante Con Queso (Cheese Dip)
Portuguese Garlic Dip
Pot Sticker Dipping Sauce
Quick Queso Dip
Ranch Dip For Vegetables
Ranch-Style Dressing & Dip Mix
Raw Vegetables With Olive Oil Dip
Ro*tel Famous Cheese Dip
Roasted Garlic Bean Dip
Roasted Garlic Puree Dip
Roasted Red & Green Pepper Dip
Roasted Red Pepper Dip
Romesco-Style Roasted Pepper Dip
Rosy Caraway Cheese Dip
Sesame Soy Dip
Seven Layer Dip
Seven Layer Fiesta Dip
Sherry Tuna Dip
Apple Dip
Artichoke Dip
Artichoke Dip 2
Artichoke Spinach Dip
Avocado And Raisin Dip
Aztec Pyramid Avocado Dip
Bacon Horseradish Dip
Bacon-Flavored Dip Mix
Banana Bread Dip
Bavarian Liverwurst Dip
Bean And Garlic Dip
Bean Dip A La Dr. Pepper
Black Bean Dip
Black Bean Dip 2
Bloomin’ Sauce And Dip
Brandied Gorgonzola Dip
Broccoli And Mushroom Dip
Bye-Bye Birdy Curry Dip
Byron’s Famous Killer Cheese Dip
Caesar Mayo Dip
Caramelized Onion Dip
Caviar, Dill And Purple Onion Dip
Cayenne Mayonnaise Dip
Chalupa Dip
Cheese Dip
Chile Con Queso (Chile Cheese Dip)
Chili Con Queso Dip
Chili Dip
Chunky Kidney Bean Dip
Clarence’s Krabdip
Classy Mustard-Garlic Mayonnaise Dip
Cocktail Crab Dip
Cold Clam Dip
Cold Spinach Dip
Contemplating Cape Cod Clam Dip
Corn And Walnut Dip
Cottage Cheese Dip
Cottage Cheese-Herb Dip
Country Club Sour Cream And Dill Dip
Crab Dip
Creamy Avocado With Bacon Dip
Creamy Purple Onion And Basil Dip
Cumcumber Dill Dip
Curried Garlic Dip
Curried Yogurt Dip
Curry Dip
Curry Garlic Dip
Curry-Lime Dip
Cypress Bayou Dip
Debbie’s Chalupa Dip
Delightful Dip
Diabetic Onion Dip
Dill Dip
Domesticated Chick-Pea Dip
Drunken Tuna Dip
Easy Nacho Dip
Eggplant Caviar Dip
Far East Peanut Dipping Sauce
Fennel Seed-Onion Dip
Fiesta Dip
French Onion Dip
Fresh Vegetable Dip
Fruit Dip
Garbanzo Dip (No Tahini)
Garlic Mayonnaise Dip
Garlic, Cheese, And Nut Dip
Gacky Clam Dip
Garlicky Garbanzo Bean Dip
Ginger Lime Dip
Golden Citrus-Raisin Dip
Green Chili Salsa Dip
Green Onion Dip
Guacamole (Avocado Dip)
Guacamole 2 (Avocado Dip)
Hamburger Bean Dip
Hamburger Dip
Hickory-Smoked Cheese Dip
Horseradish Dip Chicago-Style
Hot Cheddar Bean Dip
Hot Chili-Cheese Dip
Hot Crab Dip
Hotter Than Heck Horseradish Dip
Hungarian Spiced Cheese Dip
Jalepeno-Cheese Dip — Texas Style
Kristi Yamaguchi’s Crowd Pleasing Classic Dip
Layered Bean Dip
Lemon-Tarragon Dip
Linda’s Bean Dip
Longhorn Quick Chili Dip
Madras Dip
Mango Cream Dip
Mary Anne’s Spinach Dip
Mashed Bean Dip
Mexican Cheese Dip
Mexican Pinto Bean Dip
Mild Chip Dip
Nacho Dip Texas-Style
Neighbor’s Cucumber-Dill Dip
Not Miss Lily’s Olives Dip
Onion Dip, Lo Cal
Onion-Cheese Dip Mix
Open Sesame-Ginger Dip
Orange-Ginger Dip
Oriental Dip
Patout’s Hot Crab Dip
Peanut Butter Dip
Peanut Chili Dip
Pineapple-Walnut Dip
Popular Artichoke Dip
Quick Bacon-Spinach Dip
Randy Red Salsa Dip
Raw Vegetable Dip
Sensational Broccoli Dip
Red Bean Dip
Rich And Creamy Refried Bean Dip
Richer Ro*tel Dip
Roasted Eggplant Dip
Roasted Red And Green Pepper Dip
Roquefort Cheese Dip
Rotel Cheese Dip
Rotel Dip
Salmon Dip
Salsa Dip
Sausage Dip
Sesame-Cheese Dip Mix
Sherried Cheddar Cheese Dip
Shrimp & Cheese Dip
Shrimp Dip
Shrimp Dip #2
Shrimp Dip Delight
Shrimp Louis Dip
Shrimp Mousse Dip
Siam Chili Dipping Sauce
Silky Apricot Cheese Dip
Smooth And Spicy Boursin Cheese Dip
Smooth And Tasty Kidney Bean Dip
Spicy Dip For Vegetables
Spicy Peanut Yogurt Dip
Spinach Dip
Spinach Dip 2
Spinach Vegetable Dip
Spinach-Artichoke-Parmesan Dip
Splendiferous Guacamole Dip
Spring Herb Dip
Swiss Chalet Dip
Taco Dip
Tangy Blue Cheese Dip
Tex-Mex Dip
Tex-Mex Dip 2
Unstuffed Mushroom Dip
Vegetable Dip
Vegetable Dip Mix
Velveeta Classic Nacho Dip
Velveeta Salsa Dip
White Bean Dip
Yogurt Dip
Zesty Italian Zucchini Dip
Zippy Kidney Bean Dip
Armenian Eggplant Dip
Carlos & Charlie’s Tuna Dip
Cathe’s Shrimp Dip
Caviar Dip
Championship Chickpea Dip
Cheddar Dip
Creamy Horseradish Dip
Crunchy Cheese Dip
Crunchy Spinach Dip
Crustacean Dip
Cuban Black Bean Dip
Cucumber Dip-Ada
Curried Egg & Artichoke Dip
Dairy Delicious Dip
Dallas Dip (Mexican Cheese Dip)
Edie’s Dilly Dip
Fife & Drum Dip
Florida Keys Black Bean Dip
24 Hour Dip
7-Layer Taco Dip
Barbecue Dip
Berry Delite Fruit Dip
Broccoli & Mushroom Dip
Honey-Mustard Dip
Jiffy Jack Cheese Dip
Joy’s Crawfish Dip
Julie’s Molded Crab & Cracker Dip
Cincinnati Beer-Cheese Dip
Calavo Guacamole Dip
Crockpot Refried Bean Dip
Dubliner Dip With Rustic Vegetables
Mexi-Cali Layered Dip
Multilayered Mexican Dip
Three-Layer Deck-The-Halls Dip
Vidalia Onion Dip
Wagonwheel Layered Dip
Amaretto Fruit Dip
16 oz Cool Whip — thawed in
3 3/8 oz Lemon Jello Instant
1/4 c amaretto
Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.
Serve with sliced fresh fruit.
Ambrosia Fruit Dip
8 oz cream cheese; softened
1 c plain lowfat yogurt
1 ts vanilla extract
1 ts grated lemon rind
14 packets equal sweetner
Blend cream cheese & yogurt until smooth. Stir in remaining ingredients. Chill. Makes 2 cups or 8 servings.
Amish Dip /
Yield: 6 servings
8 oz cream cheese
1/2 c mayonnaise
1 c tuna
1/2 c pitted olives
2 tb lemon juice
mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.
Anchovy Olive Dip
Yield: 6 servings
1 c dairy sour cream
1/2 c finely chopped stuffed green
1 1/2 tb anchovy paste 1/2 ts grated onion
Combine ingredients; mix well. Chill
Anne’s Vegetable Dip
Yield: 2 cups
1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove — peeled and
— finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.
B-L-T Dip
1 lb bacon
1 c mayonnaise
Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.
Baba Ganouj (Tangy Eggplant Dip)
Yield: 6 sandwiches
2 md eggplants
2 tb tahini
1 juice of 1 lemon
1 black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4—6 sandwiches or serves 6—8 as a dip.
Bacon-Cheese Dip
1/2 c sour cream
1/4 lb cheese, roquefort
3 oz cream cheese
1/4 ts tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 ts celery seed, whole
Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers. Yeilds 1—1/2 to 2 cups.
Bagna Cauda (Garlic Dip)
Yield: 8 servings
1/2 c olive oil
1/4 lb butter (1 stick)
6 anchovy fillets, chopped or
1 ds pepper
Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The Bagna Cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.
Baked Party Dip
Yield: 6 servings
1 ea round loaf dark bread
5 ea green onions, chopped
6 ea garlic cloves, crushed
2 tb butter
8 oz cheese, cream
2 c cream, sour
12 oz cheese, cheddar, shredded
1 cn artichoke hearts
Bread should be unsliced. Preheat oven to 350. Cut a hole about 5» in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet, saute green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1—1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!
Clam & Olive Dip
Yield: 6 servings
1 cn black olives, drained
1 cn chopped or minced clams,
— drained
1 pt sour cream
Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you’ve got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.
Quantities on the spices are left to you.
Clam Dip
2 cn minced clams
1 cn drained clam juice
1 ts horseradish sauce
1/2 c chopped green onions
1 ts worcestershire
Heat thoroughly until cheese melts in crock pot or similar. Cook on low heat 3—4 hours. Serve hot.
Classic Lipton Onion Dip
1 ea lipton onion recipe
1 ea sour cream
1/2 c grated cheese
1 c plain yogurt
2 ts pickle relish
1 ts worcestershire sauce
Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire
Classic Pace Con Queso Dip
8 oz pace picante sauce or
8 oz pace thick & chunky salsa
1 lb velveeta cheese food, cubed
In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes — just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips
and, if you’re so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.
Cottage Cheese Sun-Dried Tomato Dip
1/4 c green pepper; finely chopped
1/8 ts cracked pepper
Combine all ingredients in blender; process until smooth, stopping once to scrape sides. Serve with green, red and yellow pepper squares or other fresh veggies. Yield 2 cups
Country Club Sour Cream & Dill Dip
Yield: 6 servings
3 tb fresh dill; chopped, or
1 tb dried dill; crushed
1 tb lemon juice
1 c sour cream
1 ts salt
1/2 ts white pepper
2 tb white onion; grated
1 c mayonnaise
Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
Country Honey Mustard Dip
1/2 c salad dressing
1/2 c sour cream
2 tb country dijon mustard
2 tb honey
In small bowl combine all ingredients. Mix well and refrigerate.
Makes 1 1/2 cups.
Crab & Clam Dip
Yield: 4 servings
8 oz package cream cheese
5 tb soft butter or margarine
5 tb french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and
— drained
1 dr (few) tabasco sauce
In a medium-sized mixing bowl, blend together cream cheese, butter or margarine and French dressing with an electric mixer, until smooth.
Add drained clams and crabmeat. Stir to combine.
Add Tabasco sauce to taste. Mix well.
Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2 cups dip
Crab Dip
Yield: 8 servings
1 lb crabmeat
1/2 c mayonnaise or salad dressing
2 ts prepared mustard
2 ts powdered sugar
2/3 c white wine
Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.
Crab Dip — Light
Yield: 3 cups
1/2 c low-fat sour cream
1 tb skim milk
1 tb prepared horseradish
1/2 ts dry mustard
1/2 ts worcestershire sauce
1/4 ts hot sauce
8 oz nonfat cream cheese product
1/2 lb fresh lump crabmeat, drained
1/8 ts paprika
Directions: Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks.
Nutritional Info: CALORIES 18 (45% from fat); PROTEIN 2.1g; FAT 0.9g (SAT 0.4g, MONO 0.2g, POLY 0.1g); CARB 0.4g; FIBER 0g; CHOL 7mg; IRON 0mg; SODIUM 56mg; CALCIUM 36mg
Crab Vegetable Dip
1/2 c chili sauce
1/2 c mayonnaise
1 c garlic
1/2 ts dry mustard
1 ts worcestershire sauce
1/2 ts tobasco sauce
1/2 ts salt
Mix all ingredients together and let sit overnight.
Cranberry-Orange Hazelnut Dip
Yield: 1 recipe
1/2 c cranberry-orange relish
1/4 ts ground nutmeg
1/4 ts ground ginger
1/2 c roasted & chopped hazelnuts
— (oregon; hazelnuts)
Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks.
Cream Cheese & Garlic Dip With Pita Toasts
Yield: 12 servings
2 tb low calorie mayonnaise
1 juice of 1/2 lemon
3 lg garlic cloves — pressed
1/4 sm onion — finely minced
1 ts dried dill
1 ts herbal salt substitute
1 tabasco sauce — to taste
— — — — — — — — — — — — — — — — Pita Toasts — — — — — — — — — — — — — — — — —
In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut
top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.
Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.
Makes 12 wedges.
Cream Cheese Apple Dip
Yield: 12 servings
24 oz cream cheese
6 tb milk
2 1/4 c brown sugar
3 ts vanilla
Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.
Cream Cheese Chip Dip
3 pk cream cheese
1 md onion
1 ds salt
1/2 c milk
Let cream cheese get to room temperature. Add milk and salt. Beat until smooth, about 4 minutes. Add onion.
Cream Cheese Dijon Dip
Blend any variety Grey Poupon with cream cheese and serve as a spread on crackers or as a dip for vegetables.
Cream Cheese-Deviled Ham Dip
Yield: 10 servings
1 pk cream cheese, softened (8oz)
1 cn deviled ham (4 1/2oz)
1/4 c dry red wine
3 tb finely chopped dill pickle
1 ts instant minced onion
1 ts worcestershire sauce
1/4 ts instant minced garlic
1/4 ts dry mustard
Beat cream cheese, deviled ham and wine in small mixer bowl until creamy. Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread.
Cream Herb Dip
1 c light/reduced calorie
2 tb finely chopped green onion
2 tb finely chopped parsley
2 ts dried dillweed
1/4 ts salt
1/4 ts hot pepper sauce
Combine all ingredients. Cover and chill.
Delicious Dip
1/4 c cottage cheese
2 tb grated cheese
1/4 ts dill weed
1/2 ts worcestershire sauce
1/4 ts salt
In a bowl mash with a fork the cottage cheese and grated cheese. Add the dill weed, salt and worcestershire sauce. Mix well. Dip raw vegetables and eat.
Desperation Diet Dip
Yield: 6 servings
3 lg cloves of fresh garlic, -minced
1 1/2 tb finely chopped parsley
Mix all the ingredients together (you can even beat this mixture until smooth if you’re going to be dipping things like cauliflower in it). Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from
refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color.
Deviled Dip
1/2 c mayonnaise
2 tb parsley minced fine
1 tb onion minced fine
1 ds msg
4 dr tabasco sauce
With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Makes about 1—1/3 cups.
Diablo Dip
Yield: 12 servings
2 tb taco seasoning
8 oz monterey jack cheese, grtd**
4 oz chopped green chiles, opt.
8 oz sharp cheddar, grated
**Cheese should be grated. If spicier result is desired, use
Monterey Jack cheese w/jalapeno peppers.
Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives.
Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage
Dijon Drambuie Dip
3/4 c mayonnaise
1/4 c dijon mustard
1/4 c drambuie liqueur
Makes about 1 1/4 cups.
In a small bowl, whisk together all ingredients until smooth. Serve with large, cooked, icy cold shrimp; assorted bite sized vegetables and bread sticks.
Dijon Party Dip
Yield: 1 small bowl
1 c sour cream or plain yogurt
1/3 c mayonnaise
1/4 c dijon mustard
Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into
serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.
Dijon Tofu Dip
Yield: 5 servings
16 oz tofu block — drained
2 tb soy sauce, low sodium
4 ts dijon mustard
1/2 ts horseradish — powder
1 ts dill weed
1/2 ts onion powder
2 ea garlic cloves
4 tb coriander leaves — chopped
Combine all ingredients in a blender or food processor. Process until smooth. Add a little water if necessary for ease in preparation.
Dill Dip
1 c mayonnaise
1 c plain yogurt
1 tb onion — dried, minced
1 tb parsley flakes
1 tb accent® seasoning mix
1 tb dill weed
1 tb worcestershire sauce
Mix all ingredients together. Best when made the night before needed.
Dill Vegie Dip
Yield: 6 servings
1/2 c sour cream
1/2 c mayonnaise
2 tb finely chopped dill weed
Refrigerate for several hours, serve with fresh vegetables for dipping.
Dilly Dip
Yield: 6 servings
1 c mayonnaise
1 c sour cream
2 tb parsley — dried
3 tb onion — dried, minced
1/2 ts dill weed
2 ts lawry seasoned salt
Mix well, and chill overnight. Serve with pretzels, chips, or fresh veggies.
Dipping Sauce
1 tb tamari soy sauce
1 ts dark sesame oil
1 ts rice vinegar
1/4 ts chili oil
1/4 ts honey
1 tb water
Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator.
Down & Dirty Apple Chutney Dip
Yield: 2 servings
1 c chunky applesauce; unsweeten
1/4 c honey
1/4 c raisins
4 ts lemon juice
1 1/4 ts curry powder
1 ts celery salt
1 tb tarragon vinegar
2 tb dark brown sugar
Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons
Dried Split Pea Dip
Yield: 12 servings
3 1/2 c water
8 oz green split peas
1/4 c finely chopped green chiles
1 lemon; juiced
1 chinese chili oil
1 salt
6 pita breads (6-inch)
Saute the onion in 2 tablespoons of the oil in a 1—1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand
Eve’s Miso-Tahini Dip
Yield: 4 servings
1/4 c tahini (sesame seed paste)
3 tb rice wine vinegar
2 tb miso (soy bean paste)
2 tb vegetable stock
2 ts honey
2 ts dark sesame oil
In a food processor or blender, puree the tahini, vinegar, stock, honey, oil and soy sauce or tamari until smooth.
Spread the dip on whole-grain English muffins (or a brand with oat bran added).
Serve with fresh fruit.
Famous Crab Dip
Yield: 2 cups
6 oz pkg. frozen king crab
2 tb mayonnaise
1/4 c yellow onion — chopped
4 tb heavy cream
Directions:
Combine all ingredients and place in a casserole dish and bake at 350 degrees for about 30 minutes or hot throughout.
Famous Rotel Cheese Dip
Yield: 4 cups
1 lb pasteurized processed cheese
— tomatoes and; green chilies
In saucepan combine ingredients; stir over low heat until cheese spread is melted. Serve with tortilla chips, crackers or vegetables. Makes about 3 1/2 cups dip.
Microwave: Place ingredients in a covered casserole. Microwave on HIGH until cheese spread is melted, about 5 minutes, stirring once.
Famous Taco Dip
Yield: 8 servings
1 cn bean dip
1 cn avocado dip, frozen
1 pk taco seasoning mix
4 tb sour cream
6 tb mayonnaise
1 c cheese, cheddar; shredded
1 c cheese, monterey jack; shre
— dded
1 tomato; chopped
1 cn olives, black, canned (small
Layer ingredients starting at the top of the list. Mix together the taco seasoning mix, sour cream and mayonnaise.
Fantastic Artichoke Dip
8 oz cream cheese
12 oz shredded mozzarella
1 c mayonaise
1 c grated parmasean
2 cl garlic; finely chopped
2 jars marinated artichoke hea
2 of pita bread
Drain artichokes well and tear them apart with your fingers. Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash. Bake in a uncovered casserole dish for approx 30 minutes @
350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread.
Fantastic Feta Dip
Yield: 10 servings
1 ts minced jalapeno pepper
4 oz feta cheese
4 oz cream cheese
1/2 ts salt
1 tb buttermilk — (1 to 3)
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli.
Fava Bean Dip
Yield: 2 cups
1 lg tomato, coarsly chopped
1 md onion, coarsly chopped
2 cloves of garlic
2 tb soy sauce
4 tb chili powder
2 tb ground cumin
2 c cooked pinto beans or — fava
Place tomato, onion, pepper, garlic, soy sauce, chili powder and
cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans & process on medium until well blended. Add remaining beans and blend again until smooth. Serve with Torilla chips or crackers.
Yield 2 cups
Favorite Garlic Dip
Yield: 6 servings
8 oz package cream cheese
3 tb milk
1 salt
1 parsley
1 paprika
With for, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.
Festive Herb Dip
2 tb fine chopped green onion
Combine ingredients in a bowl. Chill at least 1 hour.
Festive Roasted Pepper Dip
1 ea roasted red peppers, drained
1/2 ts garlic powder
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups.
Feta Cheese Spinach Dip
Yield: 96 servings
8 oz cream cheese
10 oz feta cheese
10 oz spinach
1/4 c milk
1/2 onions, chopped
1 ts worcestershire sauce
1 tb thyme 1/4 ts salt
4 coriander seeds
1 tb honey
1/4 c bread crumbs
Put the cheeses into a blender, and mash them down. You’ll need to add milk to get them to blend. Add just enough so that they blend well. Then, put the spinach in in small clumps. Blend, and put more spinach in, until the whole bunch is gone. You’ll have a nice green goo.
At this point, if you have a blender specifically for strong veggies, you can put the veggies in with the spinach.
Pour the cheese mix into a medium saucepan. Mix the remaining ingredients in. Add milk to taste. Bring it slow boil, and cook until it’s a little more liquidy than you want: it’ll thicken as it cools.
Eat with dipping chips. Tortilla chips work great, too.
Feta Dip (Ostmaestaren)
Yield: 4 servings
200 g feta
6 tb milk
2 tb parsley
1 ts lemon juice
1/2 ts oregano
Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano and black pepper and mix it. Place in the refrigerator for 30 minutes. Serve with cherry tomatoes, olives and sticks of different vegetables.
French Dip
Yield: 8 servings
3 lb chuck roast — trimmed
2 c water
1/2 c soy sauce
1 ts dried rosemary
1 ts dried thyme
1 ts garlic powder
8 french rolls — split
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5—6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Fresh Fruit Dip
Yield: 6 servings
2 ts grated lemon peel
2 tb lemon juice
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc.
Fresh Garlic Vegetable Dip
1/3 c peeled and chopped cucumber
1/3 c chopped zucchini
1 pk 8 oz. cream cheese, softened
1/2 c sour cream
2 lg cloves fresh garlic, minced
1/2 ts salt
1/2 ts dill weed
Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups.
Fried Red Pepper Dipping Sauce
1 cn tomato paste, 8oz.
1 ts salt
Soak the ancho peppers in warm water until soft, then grind them into a paste. Heat the oil in a frying pan, adding the chopped onion, the ground peppers, tomato paste and salt. Fry for about 1 minute.
Fried Shrimp Dip
Yield: 4 servings
Blend above ingredients to desired taste and serve with fried shrimp.
Fruit Dip 1
3/4 c brown sugar
8 oz sour cream
8 oz cream cheese
8 oz cool whip
6 oz chopped unsalted peanuts
1/3 c kahlua
Combine all ingredients together except fruit. Refrigerate overnight.
Use fresh fruit to dip.
Fruit Dip 2
Yield: 2 cups
7 oz jar marshmallow topping
1 tb lemon juice
8 oz pkg. cream cheese
Blend together. Use to dip strawberries, pineapple, blueberries, etc.
Ginger Dip
Yield: 6 servings
1 c mayonnaise chilled
1 c dairy sour cream
1/4 c fine chopped onion
1/4 c minced parsley
1/4 c fine chopped canned water
— chestnuts
1 tb to 2 tb fine chopped candied
— ginger
Combine mayonnaise and sour cream. Stir in remaining ingredients.
Offer sesame seed crackers or potato chips.
Gingered Fruit Dip
Yield: 1 1/2 cups
1/2 lb cream cheese
2 tb icing sugar
1 tb approx. milk or cream
1/4 c chopped preserved ginger
In bowl, cream cheese with icing sugar until light and fluffy, adding enough milk to give consistency for dipping. Mix in ginger. Makes about 1 1/2 cups.
Cucumber Avocado Dip
Peel, seed and dice tomato. Peel, split lengthwise, seed and dice cucumbers. Thoroughly drain all liquid from tomato and cucumbers. Mix all the ingredients and chill before serving.
Serve with chips or vegetables.
Guacamole Dip
2 lg ripe avocados
1 tb grated onion
1 tb lemon juice
1/2 ts salt
1/4 ts chili powder
1/3 c miracle whip
Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips.
Guacamole Dip 2
Yield: 6 servings
2 tb chopped canned green chiles
1/2 c chopped tomato
2 tb mayonnaise
1 ts salt
1/8 ts garlic powder
Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired.
Guacamole Dip 3
1/2 c miracle whip
1 lg avocado, peeled and mashed
1 sm chopped tomato
1/4 c minced onion
1/4 c diced green chilies, drained
1 tb lemon juice
1/2 ts salt
Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times.
Hacienda Dip
Yield: 6 servings
1 pk cream cheese, softened
Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with Nacho or Tortilla chips.
Hamburger Broccoli Dip
Yield: 8 servings
1 pk (10oz) frozen chopped
Brown meat and salt; drain. Add cheese and cook until melted. Add tomatoes and broccoli. Warm through and serve with chips.
Harlequin Dip
1/2 c sour cream
1/2 c mayonnaise
1/2 c chopped, ripe olives
1 ts worcestershire sauce
1/2 ts prepared mustard
1/2 ts curry powder
Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip.
Hazelnut Cheddar Cheese Dip
Yield: 1 recipe
2 c finely grated sharp cheddar
1 c unflavored yogurt or- sour
— cream
1/2 c finely chopped hazelnuts
— (roasted o; regon hazelnuts
1 1/2 ts dry mustard
Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable sticks.
Healthy Choice Crab Dip
Yield: 8 servings
1/2 c nonfat yogurt — or sour
2 tb fat free mayo
8 oz fat free cream cheese —
1/2 ts worcestershire sauce 1/2 ts hot pepper sauce
Combine yogurt, mayo, cream cheese, and seasonings. Mix well.
Then, stir in cheddar cheese and crab. Cover and chill for 2 hours.
Sprinkle with Paprika. Serve with crackers, bread sticks or veggies.
Hearty Party Dip
1/4 c open pit special recipe
2 tb minced green pepper
1 pieces
Mix all ingredients, chill. Serve on hearty crackers especially bacon wafers. May also be heated in a saucepan or crockpot, then served on crackers or eaten like soup.
Herb Tofu Dip
1/2 lb tofu (drained)
1/2 c green onion chopped
1 1/4 ts celery salt
1/2 ts dill weed
1 tb parsley, chopped
2 ts herb salt
1/4 ts onion powder
2 cl garlic, pressed
Blenderize first four ingredients until smooth Add remaining ingredients and blend again Serve as a dip for a variety of fresh vegetables Makes 1 1/2 cups
Herbed Vegetable Yogurt Cheese Dip
Yield: 8 servings
3 c yogurt cheese — see
16 oz 1% cottage cheese —
10 oz frozen chopped spinach —
8 oz water chestnuts — drained: and sliced
3 garlic cloves — finely: chopped
6 green onions — chopped
In a large bowl, mix together all ingredients and season to taste
with salt and pepper. Refrigerate at least 4 hours before serving.
Serve with fresh, crisp vegetables, crackers, or toasted pita chips. Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover, and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.
Herbed White-Bean Dip
Yield: 11 servings
15 oz cannellini — (white kidney
— beans) -; rinsed, drained
1 tb fresh lemon juice
1 lg garlic clove; chopped
1 ts olive oil
1/2 ts ground cumin
1/4 ts dried oregano
1 cayenne pepper
1 additional dried oregano
Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Makes about 1—1/3 cups.
Maritime Crab Dip
Yield: 6 servings
4 oz cream cheese [125 g]
1/4 c mayonnaise
3 tb chili sauce
1 ts fresh parsley, chopped
1/2 ts pepper
1/2 ts dijon mustard
12 oz canned crabmeat, drained
— 2x6oz can; s
Serve this warm dip with crackers or with vegetable crudits or pita wedges. It may also be used as a topping for baked potatoes
In bowl, beat together cream cheese with mayonnaise until smooth. Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat and onion; spoon into greased 2-cup ovenproof dish.
In small bowl, stir together bread crumbs with butter until evenly
Бесплатный фрагмент закончился.
Купите книгу, чтобы продолжить чтение.