434619 Fri Aug 24 11:22:31 -0700 2007 133 31 Home Cooking 0 2878059 I am having a party and want to make a couple of really delicious dips that will be universally loved by everyone. I wouldn't mind a couple of kid friendly ones too. I want the kids of recipes where everyone is clamoring to get to it and its so good that there is not a drop left. Got any recipes like that? Fri Aug 24 11:22:32 -0700 2007 49676 MrsD 1 2878081 Here's a copy and paste of a dip posted a few months back. Once the temps dip back into the double digits in the South, I might make this. Brought this dip to our son's house for the playoffs last year...all his friends kept going into the kitchen and saying "What IS this???? Who MADE this???? Dude, did you TASTE that?" Bonnie's Buffalo Chicken Dip 4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks (I do mine in the crockpot and then I have homemade chicken broth for other cooking uses; the meat shreds so beautifully, too.) 1 - 12 ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is passable but whatever you do, do NOT use Tabasco!) 2 - 8 ounce packages cream cheese, softened 1 - 16 ounce bottle Ranch dressing 1/2 cup chopped celery 8 - ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer. In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture. Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery piece)...or with any sturdy dipping chip like Tostito Golds. Fri Aug 24 11:26:34 -0700 2007 2878059 116638 southernitalian 2 2878114 Oh my gosh, that sounds great! Can't wait until the sons are all together again...they'll go crazy. thanks for the recipe! Fri Aug 24 11:33:11 -0700 2007 2878081 112506 beccaboo 2 2886499 I made this yesterday for a small birthday party for my son. Everyone loved it... including me! Thanks for the great recipe. It was so easy too. Mon Aug 27 13:24:25 -0700 2007 2878081 68213 cjc519 2 2905216 This is an awesome dip! I use half blue cheese dressing and half ranch dressing, and I use half blue cheese and half cheddar cheese in mine...rave reviews every time I've made it!!! Sun Sep 02 16:20:00 -0700 2007 2878081 123746 RDfoodie 2 4786742 I've used this recipe before, and it's always a hit. After making it several times, I found an even easier version with the same taste......simply layer the ingredients in a glass dish--cream cheese on the bottom, ranch dressing and hot sauce mixed together, cooked chicken, cheese....then microwave it rather than bake (the cheese doesn't get hard that way) . Scoop with celery sticks or nacho chips. Fri Jun 19 04:37:39 -0700 2009 2878081 97171 chocoannie 2 5006964 I googled "best party dip" and this came up. Yowza! It's true, the party guests ate this UP. And it was sort of a fancy party with high-end cheeses, "whole" snacks, etc. - but when folks are drinking on a Saturday afternoon, this is the bowl that get licked clean. Making for another party today! Oh, and I used the tip from one of the comments to add blue cheese along with the cheddar...as well as a mixture of ranch & blue cheese dip. Thanks! Sat Sep 05 06:46:19 -0700 2009 2878081 165622 terkalin 1 2878222 I'm asked for this recipe pretty much every time it's served. Saute 3 Vidalia onions, coarsely chopped, in 2 TBSP butter/margarine. Mix: 8oz. of grated sharp cheddar cheese 1 cup mayo 1 minced clove garlic 1/2 tsp. hot sauce Stir in onions. Bake in b uttered baking dish at 375 for 25 minutes. Good with any type of cracker, bread, some even like it with veggies. Fri Aug 24 11:59:45 -0700 2007 2878059 112506 beccaboo 2 2878572 I have stuck my entire head in a molten-hot Pyrex of that Vidalia dip before. Fri Aug 24 13:16:19 -0700 2007 2878222 102650 creativeusername 3 2902631 you crack me up. Sat Sep 01 06:31:20 -0700 2007 2878572 57801 lollya 2 2880233 this reminds me of one that I love from Southern Living- and like yours is requested often! http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=259130 Sat Aug 25 06:51:54 -0700 2007 2878222 11128 pamd 1 2878335 maybe not the best dip i ever had, but easy and good 1/4 cup mayo 1/4 cup sour cream 1 tablespoon lemon juice 1 tablespoon curry powder (adjust to your taste) Fri Aug 24 12:22:06 -0700 2007 2878059 57890 KaimukiMan 1 2878447 If you have access to Cincy chili (skyline in cans or frozen) at your grocery store - you shoud if you have Krogers and might if you have other stores - it's fabulous baked with cheese and cream cheese. Truly. One of those embarrassing non-recipes that people always ask for and you're embarrassed to tell them. Somewhere I have a good artichoke dip and White Bean too if they sound good (and they are "real" recipes). Oh and other foodies I know have mentioned that buffalo chicken one too. Have never made it but heard it's great. Fri Aug 24 12:48:05 -0700 2007 2878059 99136 AMFM 1 2878540 Childhood favorite - shrimp dip. Two jars (the kind you later use as OJ glasses) of frozen shrimp cocktail, sour cream and mayo - all in the blender to smooth. Now that I'm older I add extra horseradish or wasabi or chipotles etc - but the basic dip is great without tweaking. Use ridged potato chips - don't know why but they work best. Fri Aug 24 13:11:31 -0700 2007 2878059 85539 lupaglupa 2 4270182 My mom used to make this, but I think she mixed it with cream cheese? Extra horseradish would be good! Tue Dec 23 18:18:32 -0800 2008 2878540 63260 eamcd 1 2878595 I make a hot spinach & artichoke dip: 1 small package chopped frozen spinach (sqeeze until dry), 1 large jar drained marinated artichoke hearts (chopped), 1 clove minced garlic, parmesan, sour cream and mayo (1/2 cup each I think). Bake at 375 for about 30 minutes until brown on top. Fri Aug 24 13:20:41 -0700 2007 2878059 102650 creativeusername 2 2901886 I do this too for special occasions-- and neither I nor my guests can leave it alone. However, I feel like most versions of this dip (mine too, maybe that's why it's so irresistible) end up kind of greasy/oily. You can literally see little pools of grease on these artichoke dips sometimes. How could I change it? Maybe less mayo? I think I add Parmesan to mine too.... :) Fri Aug 31 17:50:54 -0700 2007 2878595 56490 foxy fairy 3 2901896 maybe you need to drain the marinated artichoke hearts more? I will actually rinse marinated artichokes and then dry before I use them. Fri Aug 31 17:57:01 -0700 2007 2901886 23415 pescatarian 4 2902589 I don't rinse but I do drain and squeeze the daylights out of the spinach and artichoke hearts before I use and I ever end up with grease. And I don't remember how much parmesan I use...1/4 cup maybe? ...love this dip on a fresh baguette. Sat Sep 01 05:52:35 -0700 2007 2901896 102650 creativeusername 3 4668650 Here is the solution: WORLD"S BEST ARTICHOKE AND SPINACH DIP: 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed 4 tablespoons unsalted butter 1 cup chopped yellow onions 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne 1/4 cup all-purpose flour 1 cup milk 1 cup heavy cream 2 teaspoons fresh lemon juice 1 cup 1/2-inch cubes rindless Brie 1 cup grated Monterey Jack 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped 4 strips bacon, fried crisp, drained and chopped 1/4 cup grated Parmesan Assorted chips for dipping (pita chips, tortilla chips, bagel chips) Directions Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips. Sat May 09 09:43:47 -0700 2009 2901886 278035 jay27 2 3498124 I do this one too, but add 1 small can of drained, chopped green chiles and about 1/2 cup Monterey Jack cheese. Sun Mar 16 11:10:48 -0700 2008 2878595 153518 DesertGal 1 2878624 Tria's white bean dip is really great. It requires smoked cayenne, so I've had to modify things a little, and I never got a recipe so much as a list of ingredients, so this is my take on it. 2 cans of white beans garlic smoked paprika olive oil boucheron (approx 1/4 to 1/3 lbs) salt Puree beans, water, about 1/4 to 1/2 cups of light [flavour] olive oil, 2 medium cloves of garlic, 1 to 2 teaspoon of smoked paprika and half the cheese into a medium paste, adjusting the water as necessary to make the dip the right consistency - use less olive oil if you want something less rich and/or you happen to only have extra virgin olive oil; add more or less of the paprika depending on how spicy you like things. Taste and see if you like the salt level and add more if needed. Dump everything into an oven safe dish; top with a sprinkling of smoke paprika, very thin slices of the boucheron then another sprinkling the paprika; toss everything into a 400 F oven until hot and bubbly (usually no more than 20 minutes). Great for the winter blues. :) Fri Aug 24 13:27:36 -0700 2007 2878059 17410 Ali 2 2882745 OK, I Googled "boucheron" and I got information on perfume and jewlery... that can't be what you mean here. Sun Aug 26 10:13:06 -0700 2007 2878624 57890 KaimukiMan 3 2883232 Type of goat cheese. Sun Aug 26 13:46:06 -0700 2007 2882745 11540 mochi mochi 3 2883362 You often see it labeled as boucherondin. It's lovely stuff - I'm not sure I would want to mask it with all the other ingredients. Sun Aug 26 14:29:39 -0700 2007 2882745 85539 lupaglupa 4 2886236 I'm not talking about anything wildly expensive or artisanal, just the stuff that one might find at a regular supermarket. The boucheron is there for flavour and texture enhancement, so I suppose, if one is really opposed to using boucheron here, anything with a similar taste and texture would do as well. Mon Aug 27 12:22:41 -0700 2007 2883362 17410 Ali 3 2892818 I had better luck googling with this spelling: bucheron. Wed Aug 29 09:54:54 -0700 2007 2882745 77247 Romanmk 1 2878759 A new fave of ours this summer... a lovely pale pink color, simple, summery, delicious! (And people won't believe what it is made of...!) Creamy Radish Dip 8 oz. cream cheese, softened 2 cups coarsely chopped radishes 2 cloves garlic Salt to taste Pulse in food processor until until radishes are finely chopped. (This dip will exude some liquid if it sit in the fridge a day or two - just pour off and restir.) Fri Aug 24 13:54:25 -0700 2007 2878059 103085 DLAOKC 2 2878776 This sounds like a great recipe Dlaoka. Tnx Fri Aug 24 13:59:46 -0700 2007 2878759 121617 CHEFBUCK 3 2901891 Can't wait to try it! I love how radishes are tart little surprises. How creative to use them in a dip! I like to sneak them into sandwiches sometimes.... Fri Aug 31 17:53:15 -0700 2007 2878776 56490 foxy fairy 4 2946291 Sadly, I tried this recipe at a bridal shower a few weeks ago and it did not go over well. It pretty much went untouched. I think it might have been too peppery and/or garlicky for most people. It just had a "bite" to it that wasn't very appealing. I didn't really love it either, and I'm a big radish fan. I would have said it was just ok. Sun Sep 16 11:20:50 -0700 2007 2901891 23389 charmedgirl 1 2878772 Green Goddess makes a great dressing as well as veg dip. Blend: alot of parsley, chives, scallions add: italian dressing and sour cream Its refreshing and not heavy. Also, Add Lemon and Honey to plain yogurt for a basic but delicious fruit dip Fri Aug 24 13:58:37 -0700 2007 2878059 121617 CHEFBUCK 2 2905250 Yes, I got great reviews on my green goddess dip (served with veggies) the other day: mayo fresh tarragon parsley green onion lemon juice (or white wine vinegar) salt/pepper I'd have added some yogurt to lighten it up a bit, but I was out. Sun Sep 02 16:42:01 -0700 2007 2878772 78370 littlegreenpea 1 2878813 This gets rave reviews every time I make it - even from folks who "hate" nutritious food and those who dislike feta cheese - I'm going to give it the acid test tomorrow when I take it to my MIL's and try it out on my nieces who don't eat anything . . . . I usually throw in a little extra garlic, but that's up to you. It's a lovely fresh, light green color. Edamame Feta Dip (adapted from the Eating Well Cookbook, I think) 2c. frozen shelled edamame 3 cloves garlic, peeled 1/2c. crumbled feta cheese 2 1/2T. lemon juice 2T. extra virgin olive oil 1/4t. salt or to taste 1/4t. fresh ground pepper Add edamame and garlic to a large pan of boiling water and return to a boil. Reduce heat. Simmer until tender. Drain and reserve 1/2c. cooking liquid. Blend up edamame, garlic, 1/4c. cooking liquid, feta, lemon juice, oil, S & P in a food processor until completely smooth. Transfer to bowl and let stand 30 min. at room temp. to allow flavors to blend. Thin with additional cooking liquid to desired consistency, if necessary. Serve at room temp. Yields somewhere around 2 cups. I serve this with plain salted pita chips and/or rice crackers. Fri Aug 24 14:13:28 -0700 2007 2878059 11404 gansu girl 2 2885049 I made this yesterday and it was FANTASTIC - thank you so much for sharing the recipe! It would make a great dinner, too - maybe spread on a pita with some grilled chicken, kalmata olives, and tomatoes? Mon Aug 27 07:45:53 -0700 2007 2878813 34183 kkbriggs 3 2886386 So glad you liked it! My husband always "complains" when I make it b/c he eats so much of it, it ruins whatever dinner comes after . . . so maybe I should start serving it as you suggested - sounds good! Mon Aug 27 13:00:17 -0700 2007 2885049 11404 gansu girl 2 2887098 it's almost a edamame based hummus...interesting, put it on a plate along with white hummus and some red pepper hummus, maybe some black bean hummus.... Mon Aug 27 15:42:29 -0700 2007 2878813 57890 KaimukiMan 3 2890379 that's a great idea - by "white hummus" do you mean the "regular" hummus (chickpeas, tahini, etc.)? And do you have a recipe for black bean hummus that you'd be willing to share? Tue Aug 28 14:13:26 -0700 2007 2887098 11404 gansu girl 4 2890646 yes, "regular". for the "white", as far as the black goes no, but i remember someone mentioning it in a posting. sorry I have no idea what the topic was, i think it was within the last few months. From what I remember it was pretty much standard hummus but substituted black beans for garbanzo/chickpeas. Tue Aug 28 15:35:06 -0700 2007 2890379 57890 KaimukiMan 4 5004756 I love this cooking light recipe for Spicy Black Bean Hummus. I've also made it by just substituting black beans for chickpeas in a regular hummus recipe, but I prefer the spicy recipe a little better. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867600 Fri Sep 04 08:50:30 -0700 2009 2890379 257067 General Knowledge 1 2879106 There are two dips in my family that are always eaten until the dish is completely clean. First is shrimp dip (I see a similar idea mentioned already). 1/2 lb. cooked minced shrimp 8 oz. softened cream cheese 1/2 cup cocktail sauce (or mix ketchup and horseradish to taste) optional -- dashes of worcestershire, hot sauce, Old Bay Seasoning All you have to do is blend. Couldn't be easier and it is ALWAYS the hit of the party. Recipe #2 -- Hot Crab Spread 1 lb. good crab meat, picked over for shells 8 oz. very soft cream cheese 3 TBL mayonaise 1 TBL lemon juice 3/4 cup shredded cheddar sprinkling of cayenne or Old Bay Seasoning Gently mix all this together, place into a wide casserole dish. Top with an additional cup of shredded cheddar cheese. Bake at 350F for about 25 minutes or until bubbly. This is SO good! Fri Aug 24 15:52:10 -0700 2007 2878059 11574 Terrie H. 1 2879346 Try this...My own "Hot artichoke, seafood, and cheese dip"- gets raves everytime... 2 cans water packed artichokes,( drain well and squeeze out moisture between paper towels) 1 to 1/2 cups Monterey Jack Cheese 1 cup shredded fresh Parmesan Cheese 1-8oz. pkg of cream cheese, room temp 1 to 1 1/2 cups mayonaisse 2 cloves garlic, crushed and minced 1/2 cup chopped chives or green onions 1/2 cup chopped roasted red pepper 1/2 cup chopped sun dried tomatoes (pat dry first to remove oil marinade) 1-6oz can each, crab and shrimp, drained, (could use fresh) Juice from 1/2 lemon 1 small jar pimentos, drained Pepper and Tabasco sauce to tasted Chop artichokes or tear into pieces and add all the other ingredients. Put in a 2 quart casserole and bake in a 350-375 degree oven for about 20 minutes or until it is bubbly. Broil for a minute or so to lightly brown the top of the dish. Serve with crostini...Enjoy! Fri Aug 24 17:17:13 -0700 2007 2878059 71851 jinet12 1 2880200 I recently made Giada's White Bean Dip with pita chips for a family party and it was a huge it. The recipe is available on the food network website. I doubled the recipe though and was glad I did. Sat Aug 25 06:29:12 -0700 2007 2878059 17930 rmperry 2 4870272 I tried Giada's, then made it better IMHO. It tastes a bit like pesto, so adding grated Parmesan w/b delicious. Cannellini Bean, Basil & Garlic Dip -------------------------------------------------------------------------------- Recipe By: Funwithfood Serving Size: 8 Ingredients: 1 16 oz. can cannellini beans, rinsed well and drained completely 2 cloves garlic 3 tablespoons fresh squeezed lemon juice 1/2 cup (scant) extra virgin olive oil 1/2 cup packed fresh basil leaves Kosher salt, to taste Freshly ground pepper, to taste Serve with homemade pita chips, or store bought Directions: In the bowl of a food processor add; beans, garlic, lemon juice, olive oil, and basil. Pulse until pureed. Season with salt and pepper to taste. Cover and refrigerate. Can be made several days in advance. Sat Jul 18 12:46:14 -0700 2009 2880200 10309 Funwithfood 1 2882748 my grandma's chip dip was always the best with ruffles. She mixed Cream Cheese Ketchup Celery Mayo and Garlic Salt until it was just a perfect salmon colored pink. It is AMAZING Sun Aug 26 10:15:05 -0700 2007 2878059 116950 jenniann0227 1 2883285 As someone who has spent most of his life in west Texas and New Mexico, I cannot let this thread pass without mention of the canonical chile con queso of the area: 1 lb. Velveeta 1 can Ro-Tel 1 teaspoon ground cumin It is vitally important that you not try to fancy up this recipe. No fresh tomatoes and chiles. No homemade salsa. For godsakes, no cheese that you would eat by itself. Velveeta, Ro-Tel, ground cumin. That's it. Sun Aug 26 14:03:13 -0700 2007 2878059 17548 BarmyFotheringayPhipps 2 2887119 never seen Ro-Tel before, after googling I assume you mean Ro-Tel original diced tomatoes and chilis. I think I can get Hunts here..... would that be a bad thing? Mon Aug 27 15:47:42 -0700 2007 2883285 57890 KaimukiMan 3 2887157 No, that will do fine as well. It might be slightly less hot, but it's going to be a fairly mild dip regardless. Mon Aug 27 15:58:00 -0700 2007 2887119 17548 BarmyFotheringayPhipps 2 2887859 Love it, love it, love it - there is nothing better. And agreed you cannot 'fancy it up' - it must be Rotel. (We never even used cumin growing up, it was just 1 large block of Velveeta and a can or Rotel, but I have since added cumin.) For me, the must use chip with this dip are Fritos, the large size or scoops. The taste combination is sublime. The one variation I at times like - for which Barmy might scold me - is to cook a skillet of taco meat and mix it in. That is also terrific. But I do the standard version 95 % of the time. Barmy, I am curious, what do you call it? Where I am from originally on the Gulf Coast of Texas near Louisiana, all you had to say was ‘I’m going to make some Rotel’ and everyone knew what you meant. If people said they were going to make ‘queso’, it was pretty much assumed this is what you would make. And, of course, everyone would be thrilled. BTW, all these dips sound incredible. I am going to have to be careful weight wise, because I am going to have to try them all. Mon Aug 27 19:30:15 -0700 2007 2883285 10308 Tom P 3 2887903 Oh, we definitely just called it queso, though I've heard of people calling it Rotel. (Though I'm from the panhandle myself, I have people on the coast, mostly near Corpus; I don't remember if they're the ones I've heard use that term, though.) I am certainly familiar with the taco meat variation, but I consider that more substantial than just a dip, you know? Actually, that's a swell enchilada filling as well if you're going for more of the San Angelo Truck Stop style of enchiladas. Try it! And yeah, though tortilla chips are more standard, I too prefer Fritos with my queso. The more substantial chip goes well with the thickness of the dip. Mon Aug 27 19:55:07 -0700 2007 2887859 17548 BarmyFotheringayPhipps 4 4862655 We called it Rotel, but I'm from Illinois! Somehow the "recipe" must have drifted northward...I think it even made it into the Junior Womens Club cookbook. :-) My mom always made it in a little crockpot (no cumin, just Velveeta and Rotel). Wed Jul 15 19:35:47 -0700 2009 2887903 28323 MrsCheese 3 4743917 My favorite variation is adding 1 lb. of cooked hot sausage( breakfast, ground). I also like to skip the velveeta replace it with cream cheese, mix with can of rotel and sausage. Thu Jun 04 20:07:59 -0700 2009 2887859 323068 cookiekelly 4 4744295 tom p and cookiekelly, i'd like that rotel & sausage dip with a nice fried egg on some crispy toast, or rolled up in a tortilla. Fri Jun 05 03:45:52 -0700 2009 4743917 105717 alkapal 5 4855290 alkapal, that is such a great idea. Of course, I could eat a fried egg on just about anything! Mon Jul 13 16:57:17 -0700 2009 4744295 10308 Tom P 2 2893262 I'm not from Texas but I learned a new dip when I was on the east coast - I've since moved to SoCal and I can't get Bob Evan's and oh how I missi it.... 16 oz. Bob Evan's HOT breakfast sausage (it's a big lump, not the little sausage) 8 oz. Cream Cheese Cook the sausage in a skillet. Once cooked, dump it and the cream cheese in a small crock pot and melt on low. Serve with heavy duty chips. Yummy!!! Wed Aug 29 11:39:23 -0700 2007 2883285 12763 schoenick 3 2898077 wonder if jimmy dean spicy would work (the big pork sausage, not the little things) Thu Aug 30 15:05:51 -0700 2007 2893262 57890 KaimukiMan 4 2906772 I've tried Jimmy Dean but it just isn't the same. don't know why but it is. Same thing for the Bob Evans mac-n-cheese - It's the only kind my cat likes (i know that sounds weird but we only give her little sips as a treat about once a month) but no dice here on the west coast. Mon Sep 03 12:41:29 -0700 2007 2898077 12763 schoenick 5 4793746 i think jimmy dean is leaner than bob evans sausage. Mon Jun 22 01:52:39 -0700 2009 2906772 105717 alkapal 3 2905221 instead of making it a dip...try this next time...spread out a layer of crescent roll dough, cover with the sausage and cream cheese mixture, layer another can of crescent rolls over that, and then follow the baking directions on the crescent roll package - I have seen men swoon! Sun Sep 02 16:23:06 -0700 2007 2893262 123746 RDfoodie 3 4787896 my friend makes this but puts a dollop in the middle of a crescent roll and rolls them up and bakes them per package instructions. she serves this for breakfast and it is heavenly! Fri Jun 19 11:13:32 -0700 2009 2893262 266222 raygunclan 2 2901920 Never added the cumin and always used Ro-Tel. This was a meal staple for my husband in college many years ago. In fact, whenever we have a party, he asks if I'll be making queso -- knowting full well that I'd NEVER serve this to my fancy-schmancy friends (who would probably love the stuff). Okay, I might serve it. It's really good. I had it once with browned chorizo, and that was a pretty yummy addition. It's like a salt-sucker's heaven. Fri Aug 31 18:05:25 -0700 2007 2883285 107725 bards4 2 5004762 I sometimes add a can of refried beans to the Velveeta-Rotel mix. I've never done cumin, but I'll try it next time. Definitely a classic. Fri Sep 04 08:53:27 -0700 2009 2883285 257067 General Knowledge 2 5026952 Good suggestion! This is the first time I've seen cumin added to this recipe and I'm from Tx. Sun Sep 13 15:47:30 -0700 2009 2883285 1087551 hotmexi 1 2883418 Here is the absolute fave at our house. My son and his friends consume mass quantities. Seven Layer Dip This classic won't weigh you down like store-bought versions, which can be impossible to sink a chip through. The secret to seven penetrable layers is lightening the load with sour cream. 1/2 (1 ounce) package taco seasoning mix 1 (16 ounce) can fat-free refried beans 1 1/2 cups reduced-fat sour cream 1/2 cup (4 ounces) cream cheese, softened 1 1/2 cups salsa 1 1/2 cups prepared guacamole 1/2 small head iceberg lettuce, shredded 3 - 6 scallions, sliced 1 1/2 cups shredded sharp cheddar or Mexican-style cheese blend 1 (6 ounce) can sliced black olives, drained In a medium bowl, mix the taco seasoning mix and refried beans with 1/4 cup of sour cream. Spread the mixture in a large serving dish. Mix the remaining sour cream and cream cheese in a medium bowl. Drop mixture in dollops over the refried beans and gently smooth dollops together. Drop guacamole in dollops over the sour cream layer and gently smooth dollops together. Drain salsa in a colander. Spread a layer of drained salsa over the guacamole layer. Place a layer of lettuce and scallions over the salsa. Top with cheese and garnish with black olives. Serve with tortilla chips or Scoops. Sun Aug 26 14:54:42 -0700 2007 2878059 122319 WendyBinCT 2 2884208 Wendy, my mom also makes a seven layer dip, which we loved as kids, but it's slightly different than yours. My mom mixed the taco seasoning packet into the sour cream and there was no cream cheese. Also used chopped tomato instead of salsa, but I'm pretty sure that any combination of the above ingredients would be a crowd pleaser :) Sun Aug 26 19:55:02 -0700 2007 2883418 70838 taryn 2 2893280 A slight version I grew up with in WI was the following 8 oz cream cheese 8 oz sour cream 1 packet taco mix package of shredded lettuce package of shredded cheese 1 tomato, seeded and chopped 1 small jar sliced black olives Combine taco seasoning, cream cheese and sour cream in a bowl. Spread in a 8 * 11 dish, layer lettuce followed by shredded cheese, tomato and olives. Serve with nacho chips. Wed Aug 29 11:42:27 -0700 2007 2883418 12763 schoenick 3 2901935 Our version ends up being only 4 layers and served hot. So maybe it's not like your dip at all... it's good, though! Preheat oven to 350 degrees. Mix one can of refried beans with a packet of taco seasoning. Spread that on the bottom of an 8" x 8" pan. Spread sour cream on top of the beans. Top sour cream layer with grated cheddar cheese, and dot with sliced jalapenos. Heat until bubbly, about 20 minutes, Seve with tortilla chips. Fri Aug 31 18:13:55 -0700 2007 2893280 107725 bards4 3 4798132 This is the version I grew up with in IL with a slight variation: I sometimes added a layer of chopped green pepper and the best if you are a fan of chopped Cilantro and a squeeze of lime and I make my own homemade lime taco chips. The kids really love the Cilantro it makes the dish taste very fresh! Tue Jun 23 09:32:40 -0700 2009 2893280 277560 Sweeta 1 2883737 Baked Creamy Garlicky Artichoke (not marinated) Dip with baked Pita chips -Killer! Dog Team Tavern Dip-(smokey ground ham with cream cheese, etc. on light Rye rounds.) Cheesy Mexican Crockpot Dip withTortilla chips - Addicting Pimento Cheese - on mixed mixed crackers, pretty tasty and beautiful Braunsweger (liverwurst)Dip on black russian rye- different and garlicky Spicy Hot and Crab Dip on Sour dough rounds-too good. Olive Dip with Rosemary bread with Asiago bread-good for the Fall Sun Aug 26 17:04:50 -0700 2007 2878059 50431 chef chicklet 2 2906138 Would you mind posting your artichoke dip recipe? thanks. I'm looking for a different variation to mine, and "garlicky" sounds delightful! Mon Sep 03 07:49:29 -0700 2007 2883737 56490 foxy fairy 3 2914976 foxy fairy, just saw this and will post the recipe tomorrow for you! Wed Sep 05 21:23:36 -0700 2007 2906138 50431 chef chicklet 4 2942487 Foxy Fairy so sorry that this took so long! Here it is. Hot & Garlicky Artichoke Dip 2 cans of artichokes cut fine 1 8oz pkg. Cream Cheese or Mascarpone 1 cup mayonnaise 2 shallots sautéed – see above add the the garlic after the shallots 5 garlic gloves cut into pieces and sautéed with the shallots to golden color ½ lemon- juice only ½ cup grated parmesan Salt and cracked pepper to taste Drain the artichoke hearts well and rinse, toss with the lemon juice, add all but the parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading. Then when to a nice consistency with small chunks of artichoke then add the parm and reserve a little for the top, and Stir in with a fork. Adjust the salt and pepper, should be fine the parm is salty. Pour into a nice baking crock or dish top with the parm, (one you can serve out of) bake at 350 degrees until bubbly. We like to serve on fresh small sour dough rounds or toasted assorted breads. Fri Sep 14 14:10:11 -0700 2007 2914976 50431 chef chicklet 5 2945213 Mascarpone--- mmmm! I'm going to surprise my sweety with this dip after work one evening this week -- YUM! Thank you so much, chef chicklet! Sat Sep 15 18:59:10 -0700 2007 2942487 56490 foxy fairy 6 2945325 You are welcome, this is one of my hubby's favorite spreads during football. He doesn't share either! Have lots of bread ready... Enjoy! Sat Sep 15 20:21:01 -0700 2007 2945213 50431 chef chicklet 7 2952878 WOW. Wow, and thank you, chicklet! This is just divine! I've made hot artichoke dips for years and this one blew me away -- creamy, tangy from the lemon, complex flavor, wonderful texture, not at all greasy. Plus, my sweety was in a state of bliss*. I will not make any excuses -- we ate this for dinner, not as an appetizer, because it is *that good* and thus we wanted to eat as much as possible. We scooped it up with crackers and wonderfully soft fresh pita. Luckily, this is a huge batch, and I was able to save some for tonight. Mmmm. Anyone making this -- do not be daunted when you see the Large Quantity. Don't even think of halving the recipe, b/c you'll want as much as possible! We made this with cream cheese rather than mascarpone (to save a few bucks) and honestly, I can't rave enough. Mmmmmm. Tue Sep 18 12:33:45 -0700 2007 2945325 56490 foxy fairy 1 2884121 My late uncle made a dip he just called "hot dip". God I used to love it. 1 cup Mayo 8 oz Cream Cheese 1-2 Tbls Worschestire Sauce 1-3 garlic cloves Jalapenos to taste. I use 6. Put it all in a blender, blend the hell out of it. Put it in the fridge overnight. This gets hotter the longer you keep it. Sun Aug 26 19:28:56 -0700 2007 2878059 10737 Bobfrmia 1 2884175 Luscious fruit dip- 1 jar of marshmallow cream, 1 container cool whip, 1package of cream cheese (mix when cream cheese is softened) 1 shot of vodka. Mexican crab spread - Bottom layer: mixture of cream cheese, sour cream and worchestershire(sp?) till smooth. Spread on a platter. Layer on top: favorite salsa, guacomole isoptional, finelu chopped scallions, finely grated good cheddar, top with best quality canned crab meat (not chunky but more flaky). Serve with tortilla chips. Bruschetta dip (more or a topping)- fresh tomatoes diced, chiffonade of fresh Italian basil, olive oil (to moisten) and salt and pepper to taste. Serve with warm pita chips that have been baked with EVOO, minced garlic and a little parmesan. Also love Giada's white bean dip. Sun Aug 26 19:41:54 -0700 2007 2878059 79652 itryalot 1 2885292 A dip I first tasted reluctantly because I would rather starve than eat Swiss cheese and am not crazy about mayo either-greater than the sum of its parts and completely different tasting from them, too. Always gets raves and has been mistaken for crab dip (though not by me): smallest jar (8 oz, I think) Hellman's 1 package finely shredded Swiss cheese (I use sargento's) 1 small finely minced red onion Mix together, refrigerate for awhile to allow the flavors to blend. Particularly good with Pepperidge Farm pretzel type crackers. Also get raves for my versions of: Rachel Ray's Olive Parsley Pesto Spread - use more nuts, more parsley, more lemon juice, less cheese, less oil - taste as you go http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32624,00.html?rsrc=search and her red pepper, feta, chickpea stuffing for zucchini which I use as a dip rather than a stuffing - use more or less of red peppers and feta (I have used fat free and low fat successfully) to taste http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27210,00.html?rsrc=search Mon Aug 27 08:51:06 -0700 2007 2878059 41112 JRL 1 2885349 My friend gave me this recipe for a crab dip a couple of years ago... I've made it for events, and it's been a huge hit 8 oz pkg of cream cheese (softened) 1/4 c. mayo (you can use light) 1 tsp. lemon juice 1/4 c. finely chopped onion 1 can crab meat (you can find this near the tuna can section) 1/2 c. grated pamesan Blend cream chhese and mayo togethet until smooth. Stir in remaining ingredients. Spread mixture in 9 inch pie plate or corningware. Bake at 375 for 18-20 minutes until light browned and bubbly. Serve immediately. To reheat you can throw in microwave for a couple of seconds. Mon Aug 27 09:06:14 -0700 2007 2878059 101709 dmfnole 2 2914825 This has been my dip recipe for a couple of years now - people love it! I've been serving it with crackers. Wed Sep 05 20:24:25 -0700 2007 2885349 19334 content 1 2885421 This is basically from the jar of oil-packed sundried tomatoes I bought at Costco once. It's my "bring to a party" easy dip. Put the following into a food processor: a couple of blocks of cream cheese, a quarter cup (or so to taste) of sundried tomatoes--I just drain off some of the oil, fresh basil, garlic (fresh or roasted) to taste, parmesan, salt & pepper, and a handful of pine nuts. Whirl away, taste and reseason; you may need to add some olive oil if it's too stiff. Let it sit in the fridge for an hour or two to combine flavors. Serve with crackers or baguette slices. It's always been a hit. Mon Aug 27 09:21:34 -0700 2007 2878059 109573 coney with everything 1 2886014 Here's a thread from a few months ago on people's favorite dips which has TONS of recipes: http://www.chowhound.com/topics/363084 I posted my favorite in that thread -- it's one for a fava bean dip which is out of this world. Mon Aug 27 11:36:44 -0700 2007 2878059 11028 DanaB 2 2887693 Right at the end of that thread is my posting of my favorite artichoke dip, I always get asked for the recipe, and it is actually pretty healthy (no cheese or mayo, etc.), which no one can believe because it is so yummy. It has a nice strong artichoke flavor. Mon Aug 27 18:36:14 -0700 2007 2886014 14063 Anne H 1 2886419 Skordalia 4 med potatoes peeled and boiled (Yukon Gold are really good) 6 or more cloves garlic 1/2 c olive oil 1/3 c white vinegar or lemon juice (or combo of both) Process/blend garlic and a few tbsp oil until they form a thick paste. With a mixer (not blender or food processor) beat potatoes and garlic paste, then add remaining olive oil and vinegar/lemon juice and beat until thick and smooth . Season with salt and pepper to taste. This is very garlicky but delicious with pita bread, chips, etc. Melitzanosalata is another Greek dip that is really good. I can't find my recipe right now but will repost if I do. Another really good dip is a guacamole-hummus hybrid a friend's mom calls Guacabanzo Mix together: 1 can garbanzo beans (rinsed) and pureed 2 avocados lime juice to taste chopped tomato chopped scallions chopped garlic cilantro salt and pepper to taste Mon Aug 27 13:07:42 -0700 2007 2878059 34183 kkbriggs 2 2901914 Last winter I found a version of your skordalia (never knew it was called that) in the original Moosewood cookbook. I think she called it Wicked Garlic Dip -- it was almost like cold mashed potatoes with a LOT of garlic. This was consumed almost immediately, slathered on a baguette. :) I'm going to try your version, because we were puzzled by how addictive we found that dip, and yours with oil and vinegar sounds excellent. Fri Aug 31 18:03:03 -0700 2007 2886419 56490 foxy fairy 1 2886970 A really good one Garlic Spread Recipe 1 garlic head 1 teaspoon olive oil 1 (8 ounce) package cream cheese, softened 2 ounces goat cheese 1/4 cup freshly grated parmesan cheese salt & freshly ground black pepper 2-3 tablespoons milk chopped fresh chives or parsley (to garnish) Slice the top off the garlic bulb to reveal the cloves. Drizzle with olive oil and wrap in aluminum foil. Bake in a 400F (200C) oven for 45 minutes. Cool and remove garlic cloves from their skins by gently squeezing. Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency. Spoon into a serving bowl and sprinkle with chopped herbs. Serve with raw vegetables, crackers, or pita bread. Mon Aug 27 15:08:52 -0700 2007 2878059 39328 IndyGirl 1 2887871 I brought this Chipotle-Spinach dip (paraphrased from NY Times) to a BBQ recently, and people went crazy for it. 2 10-ounce packages frozen spinach, thawed and drained 8 ounces cream cheese, at room temp 1/2 cup mayonnaise 1/2 cup sour cream (I used lowfat yogurt successfully) 1/2 cup sliced scallions 1/3 cup chopped cilantro 1 tablespoon chopped chipotle in adobo sauce, or more to taste 1 tablespoon freshly squeezed lime juice, or to taste 3/4 teaspoon kosher salt, or to taste Freshly ground black pepper Tortilla chips, for dipping. 1. Squeeze spinach tightly in a clean dishtowel to remove excess moisture. 2. In a food processor, puree together all ingredients except spinach until smooth. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary. Serve with tortilla chips. Yield: About 3 cups. Mon Aug 27 19:36:29 -0700 2007 2878059 11396 doctor_mama 2 2917180 I also took this to a party and people went wild. As did I! Thu Sep 06 13:21:58 -0700 2007 2887871 16906 pitterpatter 3 3497382 This is now my go to party dip. I've made the healthy version using 0% Fage (some of which I strained more) instead of mayo and sour cream. Nobody knows and every time that bowl is empty first. Sun Mar 16 04:05:12 -0700 2008 2917180 22624 relizabeth 4 3497775 Did you keep the cream cheese, or replace it with the low-fat version, or just use fage as a base? Sun Mar 16 08:47:46 -0700 2008 3497382 41097 chocolatstiletto 5 3501812 does it have pronounced chipotle flavor, or just a hint of the smoky heat? Mon Mar 17 14:13:04 -0700 2008 3497775 105717 alkapal 6 4671351 Ive used full fat cream cheese, low fat and fage all to good results. Im mad for chipotle, so I add a bit extra to give it the flavor. Sun May 10 14:50:41 -0700 2009 3501812 22624 relizabeth 1 2892571 ina garteners onion dip...WOW! just google it. Wed Aug 29 09:01:22 -0700 2007 2878059 63326 mbfergie 1 2892687 When I was a kid, my mom used to make something called "man's favorite dip" that she got from a friend of hers. I tried to do a google search on it but the recipes that came up did not really resemble what she did, which was: 8oz cream cheese about 1 cup mayo 1packet good season italian dressing 1 chopped green pepper 1 can each of crab and shrimp (you know, those cheap cans one finds in the tuna section, iI think they have a red label) juice of a lemon Mix all ingredients together and let it sit for a few hours in the fridge. It's pretty thick so use a sturdy chip or crackers to dip. Anyway, I remember it getting devoured pretty quick whenever the folks would throw a party. Wed Aug 29 09:27:59 -0700 2007 2878059 40023 tachis 2 2944363 Hah, I've seen this only it was just called MAN DIP. I thought that was hilarious. Sat Sep 15 11:23:01 -0700 2007 2892687 39328 IndyGirl 1 2894666 i dont know if this would be consider a dip but i have a cheeseball that everyone request for every single week. it makes a huge portion. 2 8 oz cream cheese softened 1 packet of ranch dip or dressing 1 bag of any kind of shredded cheese (i think it is like 2 cups in a bag) crushed pecans as much as you like usually i mash up the cream cheese with a fork even more before mixing in the ranch. then i add the cheese and mix it up some more. usually have to get my hands in it since the cream cheese is still a little bit firm when i make it. then roll it in the pecans. serve with crackers. everyone loves to eat it with the rice crackers i found at the grocery store. i had a boss that was gluten intolerant and had bought them specifically for her but everyone loves them more then wheat thins. every so often when i want a little change, i put pecans in before i mix in the cheese. they like to get pecans in every bite. my favorite combination have to the be the fiesta ranch dip and mexican blend of shredded cheese i found once. but i have yet to find the fiesta ranch dip again. Wed Aug 29 17:30:02 -0700 2007 2878059 92286 vttp926 1 2894812 Emeril's "Hot Jalapeno Crab Dip" - may be found on the Food Network page - Very tasty, best served in a bread bowl, but the crab can get pricey. Beau Monde Dip - for chips or veggies 16 oz sour cream 1 tsp or to taste - you may like a bit more - Beau Monde (Spice Islands) seasoning mix 1 tsp (or to taste) dried dill 1 tsp dried parsley 1 tbsp minced dried onions 1/2 tsp (or to taste) white pepper 1 pkg dried chipped beef (optional) I left the proportions optional, as some people may like this dip more/less salty/peppery/dill-y etc - A great variation on onion dip! Wed Aug 29 18:31:42 -0700 2007 2878059 123246 sby 2 2917637 Thanks for posting the Beau Monde dip. It's an old favorite of mine and I lost the recipe. I always served it with King's Hawaiian bread. I never had any leftover. Thu Sep 06 15:08:40 -0700 2007 2894812 97193 redjen 2 4262492 my recipe calls for 8 oz sour cream, 8 oz mayo and no dried parsley. so good with veg or cubed bread. I think the mayo is mandatory. Sat Dec 20 15:01:08 -0800 2008 2894812 161011 nolanani 1 2898983 A good way to use up the last of the basil -- Nonfat cottage cheese -- 16 oz, drained 1 oz blue cheese 1 cup of fresh basil garlic, salt, and pepper to taste Blend in food processor until creamy. Good with crackers or veggies. I will lick the bowl when it's gone. Thu Aug 30 21:01:12 -0700 2007 2878059 14230 heatherkay 1 2899150 The spinach dip recipe on the back of the Knorr's vegetable soup packet has always been a hit at parties I've taken it to. Shockingly simple. Thu Aug 30 22:39:24 -0700 2007 2878059 113437 katydid13 2 2900076 I agree. I have been using that for years and its amazing how much people love it. Fri Aug 31 08:58:55 -0700 2007 2899150 73860 jules127 1 2901293 My friend's aunt created this recipe and I once won a "dip off" with it. Delicious... Pizza Dip 1 package cream cheese 8oz sour cream 1/2 cup parmesan cheese 1/4 cup diced onions oregano s & p 1/4 cup diced pepperoni 1/4 cup diced green pepper 1/2 cup tomato sauce 8oz mozzarella cheese Add the first 6 ingredients to a pie plate and mix together Top with sauce, peppers, and pepperoni Bake at 350 for 10 minutes, then top with cheese. Bake another 10 minutes until bubbly. Serve with Toll house crackers, Melba toast, or french bread slices. Fri Aug 31 13:57:46 -0700 2007 2878059 12365 jessicheese 1 2903802 I forgot about this one for the crockpot till a friend called me for the receipe. 1 jar of tomatoe sauce (i think it's around 28oz..i like barilla w/basil) 1 lb of groud beef or italian sausage cooked and drained 2 8oz brick of cream cheese garlic as much or as little as you like..i use 2-3 cloves. Stick in crock pot on low about 1 hour before your guest arrive. I usually serve with baked thin bread slices or tortilla chips. Sat Sep 01 18:14:07 -0700 2007 2878059 63326 mbfergie 2 2942675 This is my new favorite - Garlicky Blue Cheese Dip Cook up 6 slices good bacon until crispy, then crumble. In the bacon fat, brown a couple cloves of minced garlic until nice and carmely. In a mixing bowl, combine 8 oz cream cheese, a little cream (or milk), and about 4 oz blue cheese. Mix in the bacon and garlic, and then put in a baking dish. Dust with a little smoked paprika, then bake at 350 for about 15minutes, until nice and brown & bubbly. Great on french bread. It's also good cold - I polished off the leftovers in my PJ's the next morning. Great way to incorporate several fat groups into your diet, all at once. Fri Sep 14 15:01:26 -0700 2007 2903802 24930 kmr 1 2945033 Ridiculously Easy and Delicious Onion Dip: 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt In a saute pan over medium heat, add oil, onions and salt. Cook the onions until they are caramelized, at least 20 minutes or more (but important they do not burn). Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Cover and refrigerate at least two hours. After chilling, stir, taste, and adjust seasonings prior to serving. Enjoy! Sat Sep 15 17:06:12 -0700 2007 2878059 121416 Gingergirl 1 2954602 The old standby is California Onion Dip. 1 pt Sour Cream and 1 packet dry onion soup mix. I discovered a substitute if you don't have onion soup mix. 1 pt sour cream 1 or 2 teaspoons beef soup base 1 tablespoon dried onions mix well, place in fridge for a couple of hours to allow onions to absorb moisture. Tue Sep 18 21:48:53 -0700 2007 2878059 126101 Antilope 1 3495968 Just made up a dip recipe today with savory success! I had a 10 oz jar of marinated asparagus tips so I blended that together with a block of cream cheese; 1/2 cup +/- of Parmesan cheese; and 2 or 3 dallops of mayo. It is fantastic.... yummm (Now if I can only find these marinated asparagus tips again....) Sat Mar 15 13:12:36 -0700 2008 2878059 101616 Tehama 2 3496613 i've had this one, it is soooo good !! Surprisingly so ! Sat Mar 15 17:33:38 -0700 2008 3495968 153184 im_nomad 1 3496609 I love this stuff, it gets scooped up in no time at parties...and i've made several variations of it http://www.cooksrecipes.com/appetizer/big_bowl_cheese_dip_recipe.html Sat Mar 15 17:32:46 -0700 2008 2878059 153184 im_nomad 1 3498078 This is a nice change of pace from the cream cheese/mayo type dips, although I do love those too. TEXAS CAVIAR 1 can (15 oz.) black-eyed peas, drained 1 can (15 oz.) black beans, drained 1 can (15 oz.) whole kernel corn, drained 1 can (15 oz.) petite diced tomatoes, drained 1 can (4 oz.) diced green chilies 1 green bell pepper, chopped 1 red onion, chopped 4 cloves garlic, minced or 4 tsp. of minced garlic in the jar 2/3 c. medium Pace Picante Sauce 2 Tblsp. lime juice 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. to 1 tsp. dehydrated cilantro Salt to taste Mix all ingredients together. Cover and chill at least 2 hours or up to 24 hours. Serve cold or at room temperature with Fritos Scoops. Yields: About 5 to 6 cups Sun Mar 16 10:51:20 -0700 2008 2878059 85409 happyhomemaker 2 4270251 thanks! this looks almost exactly like what my friend brings to parties and i LOVE! Tue Dec 23 18:54:43 -0800 2008 3498078 99136 AMFM 1 3503309 Very simple to make, somewhat heavy dip, but great anyway: 1 brick of cream cheese 8 oz. Mont Jack cheese One 8 oz. can/homemade chili with or without beans, spicy or not spicy Heat in small crockpot on low-medium or microwave covered ( I use wax paper and hold it down with a small glass plate) 5 minutes until mostly melted. Stir til well mixed, Heat a little more until fully melted. Mix a little more. Add some jalapeno slices if desired. Double the amounts for more than 5 or 6 people. Dip with strong tortilla chips or crusty bread. Tue Mar 18 05:03:02 -0700 2008 2878059 84784 food_eater79 2 3503319 Back from the 1950's, and no noe ever knows what the ingredients are: One pkg Philladelphia cream cheese (room temp) One can sardines packed in oil Drain the sardines, mash and mix well with the cream cheese serve with any crunchy carb you want Tue Mar 18 05:19:38 -0700 2008 3503309 64459 jnk 1 3738896 Here's a completely idiosyncratic version of Hummus bi Tahini I got from a paperback cookbook brought back from Turkey by a Peace Corps friend. Take the proportions seriously, including the large amount of lemon juice. Guests never leave even a tiny smear in the bowl, no matter how much I make. 1 cup cooked canned chick peas with their liquid 3/4 cup tahini 3/4 cup freshly squeezed lemon juice (essential) 3 cloves garlic, mashed salt 2 tablespoons EVOO 1 teaspoon paprika 1 tablespoon ground cumin 1 tablespoon chopped parsley 1. Drain chick peas, reserving the liquid. Put the peas and about a third of the liquid in a blender or food processor and blend smooth. Add more chick pea liquid as necessary. 2. Add tahini, lemon juice, garlic, salt, cumin and 1 tablespoon oil and blend until smooth. Add the remaining chick pea liquid as necessary to keep a workable texture. 3. Put in a bowl and cover and refrigerate overnight if possible. Then top with paprika, parsley and the remaining oil. Serve with pita wedges. Sun Jun 01 07:06:02 -0700 2008 2878059 10539 KRS 1 3739581 Super Easy Very Yummy Hot Cheese Dip 1 Brick Cream Cheese 1 Onion 1 tbsp butter 2 Cups Cheddar Cheese, plus more to sprinkle on top 1 Cup Hot Salsa Round Bread Saute the onion in butter. Mix it together with the rest of the ingredients in a big bowl. Heat it microwave. Scoop out the middle of bread round to make a bowl. Place hot dip in bread bowl. Sprinkle remaining cheese on top. Serve with the bread chunks you removed from the bowl. People serriously fight over this dip, especially over who gets to eat the bowl. Not a very sophisticated recipe, but crazy, crazy good. Sun Jun 01 14:12:04 -0700 2008 2878059 187140 Finsmom 1 3739645 I had both of these recipes published in our local SPCA cookbook...they are popular and I make them regularly. Hope you like! Hummus Dip/Spread 1 can chickpeas, well drained 6 garlic cloves 2 tsps. lemon juice 1 tsp. tabasco sauce extra virgin olive oil 3 tbsps. freshly chopped parsley Place all ingredients in a blending device and slowly drizzle in olive oil until a thick paste develops. Remove from blender and mix in parsley. Serve with grilled pita bread and/or breadsticks. Ultimate "SPIN-ART" Dip 1 can (in water) artichoke hearts, diced 1 package frozen spinach, defrosted and squeezed dry 1 block light cream cheese 6 tbsps. light sour cream 6 finely diced garlic cloves 2 tbsps. freshly chopped parsley 1 tsp. seasoned salt 1/2 cup grated parmesan cheese pinch of red pepper flakes tbsps. extra virgin olive oil grated mozzerella cheese Blend everything together well, place in oven save dish, sprinkle with cheese and bake till bubbly and lightly browned on top. Serve with sliced french bread. Sun Jun 01 14:46:31 -0700 2008 2878059 196772 HannahBanana 2 3759709 I love a good Hot Crab, Spinach, and Artichoke dip. but what everyone around here likes is very easy to make if you have the canned salsa all ready made. Its just a box of Cream Cheese mixed with a good homemade salsa or if you must use a good salsa from the store. serve with homemade tortilla chips. Sat Jun 07 20:08:29 -0700 2008 3739645 159642 LEsherick2007 1 4744046 Kicked Up Hummus Dip 1 (15-oz) can Chick Peas (Garbanzo Beans), drained 4 Tbsp lemon juice 2 Tbsp lime juice 2 Tbsp olive oil 2 Tbsp Tahini paste 2 cloves garlic, crushed 1 tsp sesame oil 1/2 tsp ground cumin 1/2 tsp ground coriander dash cayenne pepper salt and ground black pepper to taste Place ingredients in food processor, blend until smooth. Thu Jun 04 21:21:26 -0700 2009 2878059 126101 Antilope 1 4786726 This is another dip that doesnt sound good but people request every time. WHITE CORN DIP 2 blocks cream cheese 1 stick butter (blend both together) then add 1/2 jar jalapenos with juice 2 cups frozen white or shopeg corn (uncooked) 1 tsp sugar Serve with tortilla chips (...again, doesnt sound good nor healthy but you must try it) Fri Jun 19 04:26:33 -0700 2009 2878059 1085936 mat1 1 4786731 ONE MORE AWESOME DIP... BLT DIP 2 pkg soft cream cheese 1 cup ranch dressing 1 med tomato diced 12 crumbled bacon slices 1/2 cup chopped celery 1/4 cup chopped onion combine and refrigerate over night! the over night part is very important to get the bacon flavor throughout. this is served best on toasted french bread people eat it all!! Fri Jun 19 04:31:29 -0700 2009 2878059 1085936 mat1 1 4787092 I'd eat just about anything with skordalia on it! Here's a dip that I've made many times, always to rave reviews. It's from Cook's Country: Mexican Spinach Dip 1 8-ounce package cream cheese, softened 1/3 cup sour cream 1 jalapeno chile, seeded and chopped fine 2 10-ounce cans Ro-Tel tomatoes, drained 1/2 small onion, chopped fine 1 10-ounce package frozen spinach, thawed and squeezed dry 3 cups shredded sharp cheddar cheese 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch-square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Scrape into baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve. (Dip can be assembled and refrigerated for 24 hours prior to baking) Fri Jun 19 07:31:54 -0700 2009 2878059 277927 cholderby 1 4798793 I made this for a party a month or so ago and towards the end of the party a very drunk Aussie wandered around with the bowl and forced people to try it because he said it ws the best think he had eaten in his life. Smoked Salmon Dip 8 ox cream cheese 1 4 oz package smoked salmon. ( I used to use the fancy stuff from Whole Foods, but I actually like the Chicken of the Sea smoked salmon in the foil package better for this.) 1 tsp creamy horseradish sauce, juice of 1/2 a lemon 1/4 C chopped red onion. pepper to taste Toss it all in the stand mixer, and mix until pretty uniform in color. Pile it into a bowl, sprinkle with more onion or capers and let it chill for several hours so that the flavors meld. I have made this with leftover poached salmon, or canned salmon instead of the smoked, and it's pretty good that way as well. Tue Jun 23 12:17:58 -0700 2009 2878059 86221 lulubelle 2 4851036 that sounds good enough to stuff a cherry tomato with! Sun Jul 12 09:33:03 -0700 2009 4798793 50431 chef chicklet 1 4852166 New dip find for me: http://voices.washingtonpost.com/mighty-appetite/2006/07/zukeamole.html Zucchini guacamole, although mine turned out a bit more like green salsa...really fantastic, and uses up those bumper crops of summer zucchini. Sun Jul 12 18:25:21 -0700 2009 2878059 42934 ScarletB 2 4870257 That looks great! My zucchini is just budding now, so I'll have to remember it. Sat Jul 18 12:38:32 -0700 2009 4852166 277927 cholderby 1 4862675 Ok, I haven't had time to read the whole thread, so sorry if I repeat something. Here is the taco dip that always completely disappears at parties. It's especially good for Super Bowl or something like that. Definitely not my proudest recipe, but people love it. TACO DIP Layer 1: Brown 1# ground beef, drain. Mix with 1 packet of taco seasoning (no water) and one can of refried beans, and layer into a 9x11 baking dish. Layer 2: Mix one small bottle of Ortega hot taco sauce and one pint sour cream. Layer on top of meat/beans layer. Layer 3: 2 cups shredded cheddar and 2 cups shredded monterey jack. Layer on top. Bake at 350 for 30-35 minutes until bubbly. Serve with tortilla chips. Wed Jul 15 19:43:02 -0700 2009 2878059 28323 MrsCheese 1 4870658 There are 2 and both are really simple. Avocado Chevre Dip This one always gets raves. I got the recipe from a friend I think she told me once where she got it but I can't remember anymore.. One lg ripe avocado. about 1/3 cup Chevre cheese 1Tablespoon fresh squeezed lemon juice Kosher salt and pepper to taste in a flat soup or pasta bowl mash avocado with fork until there are no lumps (you could probably use a food processor for this but I never have..) add lemon juice as you go to keep avocado green add the goat cheese and combine until the mixture is well blended (it will be a beautiful pale green color and about the consistency of hummus) stir in salt and pepper to taste smooth evenly in the bowl serve with toasted baguette slices I think I'm going to have to make this one soon..I'm craving it now! Bacon Horseradish dip 4-6 strips cooked bacon chopped pretty fine 2 cups sour cream Prepared Horseradish to taste (we like alot..) Salt (not too much since the bacon is salty) and Cracked black pepper Combine and serve chilled. Potato chips are the best thing with this..Everyone really loves it. Sat Jul 18 16:35:05 -0700 2009 2878059 71299 cherrylime 1 5002420 I have had great success with this recipe. Absolutley delicious. The only trick is that is needs to be made in advance to let flavors meld and the dip to achieve the right consistnecy. (Make at least 4 hours in advance). Beer Dip 8oz cream cheese 8oz sour cream 8oz shredded cheddar 1 bag real bcon bits such as hormel or oscar mayer (or use 5 slices crumbled bacon) 1 pack dry rach dressing mix 1/2 bunch of scallions chooped (white and green parts) 8 oz beer Let cream cheese soften first for easier combination. Mix all ingredients, then add beer. Stir well. Consistency will be thin. Cover and refrigerate 4 hours to overnight (best). Dip will thicken up to the perfect consistency. Serve with small pretzels (my favorite), tortilla chips or crackers. Thu Sep 03 10:52:23 -0700 2009 2878059 1106643 garliconionbrat 2 5004349 what kind of beer do you use? this scares me and intrigues me. :) Fri Sep 04 06:07:12 -0700 2009 5002420 99136 AMFM 2 5005363 also scared and intrigued, but what is the consistency that makes it perfect. Fri Sep 04 12:09:21 -0700 2009 5002420 50431 chef chicklet 3 5005985 this "scared and intrigued" business makes me think of kiroc ("key-rock"), the unfrozen cave man lawyer, who'd claim that our world "frightens and confuses" him -- while he's answering his cell phone. ;-). http://listoftheday.blogspot.com/2008/08/classic-snl-clip-of-day-unfrozen.html watch till the end. hilarious. food related (well, booze-related) -- honest! Fri Sep 04 16:08:01 -0700 2009 5005363 105717 alkapal 1 5004137 There is another very similar thread: http://chowhound.chow.com/topics/614319 Thu Sep 03 23:50:38 -0700 2009 2878059 179628 toveggiegirl 1 5007047 The Elote (corn) dip from Elote Cafe in Sedona, AZ. It's one of those dishes my wife and I had to try to replicate at home. Our take is this: About a cup of mayo thinned with water and a touch of vinegar, diced shallots and chili peppers, a dash of honey, and fresh or frozen corn kernels (small bag) roasted on a skillet. Lots of interesting variations are possible, like adding smoked paprika, cilantro, chipotles, etc. Edit: I just checked the website, and they use lime and cotija cheese. We generally use sherry vinegar cuz we love it. Need to try this with the cheese now.... http://www.elotecafe.com/sedona-restaurant-dinner-menu.html Sat Sep 05 07:36:03 -0700 2009 2878059 130812 Hombre