What is the best dip you ever had and the recipe?
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?
This can be a dip or a schmear: PIMIENTO CHEESE: In Cuisinart process 10-12 oz extra-sharp Cheddar cheese, 3 oz cream cheese, 1/3 cup mayonnaise, 2-4 tablespoons Dijon mustard, 1 tsp Coleman's mustard powder, and a pinch of hot dried ground chili pepper. When this is smooth, add 1 cup canned pimientos and pulse on and off to chop them as fine as you want them. Taste and correct seasoning---should have a strong cheese flavor as as much bite as you like. If you live where Trader Joe's has a store, their jar of roasted sweet red peppers is perfect for this---I drain and use the whole jar.
Caramelized onion and bleu cheese dip. Adapted from the noble pig blog. I use 3 medium sweet onions, 1-2 cloves of garlic. Before cooking garlic and caramelizing onions combine 1/2 cup of mayo, 3/4 cup plain yogurt, 1/2 tbsp. Worcestershire sauce, 1/2 tbsp. balsamic vinegar, and a shake or two each of black pepper, cayenne pepper, garlic powder, and paprika. Stir in about 4 oz. bleu cheese. Stir together and cover in refrigerator. Caramelizing the onions and garlic. Let cool and stir into dip mixture.
My family and friends love Tirokafterí, a Greek spread great with pita, or even crackers. I've never met anyone who didn't like it, but I guess anyone who isn't a fan of feta might not be crazy about it.
1 hot chili pepper (I usually use a seranno)
1 pound feta cheese, cut into cubes
Boil the pepper for 15 minutes, then peel, seed and chop. Puree with the cheese, drizzling in olive oil until a dip consistency, about 1/4 cup.
That's it. super simple, simply delicious.
Milk mayonnaise! I'm surprised no one's mentioned this. I follow the pretty foolproof recipe on Leite's Culinaria (first hit for the term on Google).
To turn it into a dip, add chopped olives (as suggested on said site) and maybe some chopped herbs. I like to use those bright green Italian olives that are so sweet and meaty (castelvetrano?). Serve with crusty bread and prepare to level-up to Coolest B*tch on Earth, cuz this sh*t's that damn good.
Also, revel in the fact that this dip doesn't use sour cream or a seasoning packet. There is a time and a place for that, but sometimes you just gotta stick it to Mom's Dip in a fit of filial rebellion.
Reading this thread's upates all of a sudden reminded me of a dip i haven't made since 2006 - i know because i did a search for it in old emails and that was the last mention of it! i can only paraphrase it, because i can't remember all the amounts:
package of finely shredded (not the thick stuff, it will ruin the texture) cheddar and/or mexican blend cheese
softened cream cheese
2-3 sliced scallions, green and white parts
blend all together. it should be thicker rather than soupy. i remember it used to get raves everywhere i brought it. ridiculously trashy and delish. i need to make this again.
Kicked Up Hummus Dip
Here's something that I make frequently in the summer, good hot weather food. This recipe has a few more ingredients than the average Hummus, but I think it tastes so much better!
I take this to family get-togethers (Armenian) and it gets raves and requests for the recipe.
1 (15oz) can Chick Peas, drained - rinsed (save 2 Tbs chick pea juice)
2 Tbs chick pea juice
4 Tbs lemon juice (fresh or bottled OK)
2 Tbs lime juice (fresh or bottled OK)
2 Tbs olive oil
2 Tbs Tahini paste (If you don't have it, it's ok to leave it out, this hummus recipe has a lot of flavor without it.)
2 cloves garlic (or 1 tsp crushed garlic from jar)
1 tsp granulated garlic powder
1 tsp toasted sesame oil
1/2 tsp ground cumin
1/2 tsp ground coriander
dash cayenne pepper
2 dashes ground black pepper
salt to taste
Place in food processor. Blend until smooth.
Serve with crackers, pita bread, pita chips, tortilla chips, etc.
I'm glad someone revived this thread as we head into entertaining season. Here's a dip I made up last fall that was very good and quite popular at our housewarming party. Sorry, a couple of the amounts aren't exact.
1 acorn squash, halved and seeded
2 large garlic cloves, unpeeled
2 small shallots, unpeeled, halved
olive oil, for tossing
pinch of cayenne
salt and pepper, to taste (go heavy on the salt)
1/2 tsp. dried rosemary, crumbled
4 fresh sage leaves, minced
2 tsp. fresh parsley, minced
1/3-1/2 c. heavy cream
1/2-3/4 c. freshly grated Monterey Jack cheese
1/4 c. freshly grated Parm. Reggiano
3 Tbsp. or so of whipped cream cheese
dash of nutmeg
dash of Worcestershire sauce
good pinch of hot pepper flakes
1. Preheat the oven to 450F. Microwave the squash halves just long enough to be able to scoop the flesh out of one half with a big spoon. Cut the other unpeeled half into wedges.
2. Toss the squash with the 8 following ingredients and roast until soft and golden. Cool.
3. While the squash cools, grate the cheeses.
4. Peel off the remaining squash skins and squeeze the roasted shallots and garlic out of their skins into a microwaveable bowl. Mash with a potato masher until smooth.
5. Stir in the cheeses and all the remaining ingredients and microwave, stirring occasionally, until smooth. Check for seasoning and serve with blue corn chips.
Here is one that is always a hit at my home. It can be made and served in a mini-crockpot.
Hot Bacon & Cheese Dip
8 slices bacon, diced
8 oz cream cheese, cubed
2 cups shredded cheddar cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon onion salt
dash Tobasco sauce
6 tbsp half & half cream
Fry finely diced bacon in skillet until crisp; drain on paper towells and set aside.
Place cream cheese, cheddar cheese, half and half, Worcestershire sauce, mustard, onion salt and "Tabasco in the slow cooker. Set on low and allow cheese to melt slowly, stirring occasionally for about 1 hour. Taste and adjust seasonings. Just before serving, stir in bacon and serve directly from the slow cooker. If mixture becomes too thick, add more half and half to thin.
Good with sliced baguette, chips or fruit. If using apples and pears to dip, brush fruit slices lightly with lemon to prevent browning.
This is my go to dip. It's good with pita chips, red bell pepper strips, carrots, and other veggies. I don't really have a recipe but it's so easy and you can make it to taste...
Rosemary Feta Dip
Combine in a food processor..
fresh chopped rosemary
cow's milk feta (seems milder but regular feta works also)
enough milk to thin
salt and pepper to taste
I've also seen that Daisy dip recipe and thought it sounded good.
Have you tried the variation (baking it in a bread loaf) as you mention below? I'm always afraid of losing flavors into the bread with this approach.
Warm and Creamy Bacon Dip
Adapted by vttp926 from Daisy Sour Cream
8 ounces softened cream cheese
2 cups sour cream
3 ounces bacon bits
2 cups shredded Cheddar cheese
1 cup chopped green onion, more for garnish
Chopped bacon for garnish, optional
Bring cream cheese to room temperature. Preheat oven to 400 degrees. In a bowl, combine all ingredients. Place in a 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
Serving Option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 agree oven for 30 minutes.
Thanks for such a great post/request! I can't wait to try some of these recipes! Here is mine:
I bunch fresh Cilantro, washed and chopped, large stems removed
1 cup sour cream
1/3 cup cream cheese
juice of 1/2 lemon
1 small can salsa verde
hot sauce to taste (I use chili paste, 1-2 tsp)
Place all ingredients in blender and blend until combined (and bright green)
stir in finely chopped green onions (1-2)
This is such a delicious dip- great with tortilla chips, veggies, crackers (as well as on grilled fish or chicken!), and I get requests for it regularly!
Artichoke Green Chile Cheese Dip
It's great when garnished with chopped green onions and tomatoes
1 (14-ounce) can artichoke hearts, drained and chopped
½ cup mayonnaise
1 ½ cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers
Optional: add ½ teas. granulated garlic
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese, and green chile peppers. Scoop the mixture into an 8” square baking dish.
Top with the remaining 1/2 cup of Parmesan.
3. Bake for 25 minutes or until bubbly and slightly browned. Serve warm.
I can't possibly pick ONE dip as the best I've ever had but for the best selection of homemade, road tested and repurposed dips on the blogshere, it has to be Kevin from Closet Cooking. This home cooks knows his way around a list of ingredients and consistently finds new subs and combos for dips. http://www.closetcooking.com/ A real treasure trove.
my favorite dip of the moment is lebanese toum! If you love garlic, this is an amazingly light dip perfect for everything.
The best I have ever had looked kinda yucky b/c it was a bit brownish in color, but was amazing. It was:
8 oz. chopped mushrooms
1 medium white onion sliced
2 cloves chopped garlic
2 blocks of cream cheese
1/3 cup parm cheese.
You sautee the onion in about 1 tbsp olive oil and tbsp butter on medium until caramelized and very soft. Next, add the mushrooms to the onions and cook until browned. At the end, add the garlic and cook 1 minute. Next, turn the heat on low and add the cream cheese. Stir until melted and mixed well, salt and pepper to taste. Transfer to an oven safe dish and sprinkle 1/3 cup of grated parm over the top. Place under broiler for a minute or two until bubbling and cheese is just a tiny bit brown.
I can see some chopped, cooked bacon putting this over the top.
Moroccan Carrot dip (search on recipezaar), hold the olives. My friends were fighting over it.
Also Pizza dip (you need strong dippers though like melba toast or crostini):
one layer cream cheese (2 small blocks)
one layer sauce (2 cups)
one layer sliced olives (optional, though hardly noticable, one small can)
one bunch sliced scallions (basically same layer as olives)
8 oz shredded mozz. cheese (as next layer)
1 lb. Italian sausage, remove from casing cook and crumble as top layer)
Bake at 350 for 30 min.
This is a great dip for fall. Spread a softened block of cream cheese in a bottom of a pyrex dish. Blend in a sprinkle of cinnamon or all spice. Top with a drizzle of caramel sauce and spread that evenly over the cream cheese to form a thin layer. Sprinkle your choice of granola. Dip granny smith apple slices in the mixture and enjoy.
Dip should be served immediately since the granola tends to get soggy if kept overnight.
I had a Lima Bean Hummus at a local farmer's market and almost died on the spot, it was so good. I went home and immediately googled it to see if I could find it.
(btw, I don't like lima beans, but this recipe calls for baby lima beans which must be why I like them)
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....
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).
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.
re: chef chicklet
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...
watch till the end. hilarious. food related (well, booze-related) -- honest!
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.
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.
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.
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.
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)
ONE MORE AWESOME 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!!
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)
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.
I had both of these recipes published in our local SPCA cookbook...they are popular and I make them regularly. Hope you like!
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.
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.
Super Easy Very Yummy Hot Cheese Dip
1 Brick Cream Cheese
1 tbsp butter
2 Cups Cheddar Cheese, plus more to sprinkle on top
1 Cup Hot Salsa
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.
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
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.
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.
This is a nice change of pace from the cream cheese/mayo type dips, although I do love those too.
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
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....)
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.
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!
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.
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.
My friend's aunt created this recipe and I once won a "dip off" with it. Delicious...
1 package cream cheese
8oz sour cream
1/2 cup parmesan cheese
1/4 cup diced onions
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.
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!
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.
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.
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.
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.
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
1 can garbanzo beans (rinsed) and pureed
lime juice to taste
salt and pepper to taste
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.
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.
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.
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
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
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.
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.
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
re: chef chicklet
re: foxy fairy
re: chef chicklet
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.
re: chef chicklet
re: foxy fairy
re: chef chicklet
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.
re: chef chicklet
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.
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 :)
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.
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.
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!
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.
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.
re: Tom P
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.
re: Tom P
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.
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.
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!
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.
Right on. First time we saw this, we kind of, uh, isn't that too basic? Then no one at the party left it until it was gone. Southeast Colorado has adopted this, whether with or without hamburger. Right on, do not fancy it up. But then again, Pal, why would anyone want a San Angelo Truck Stop enchilada? Unless he was stranded in a blizzard 50 miles outside of Ames, Iowa or something. Go to Rocky Ford, CO and eat real Mexican food instead.
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
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
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.
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!
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!
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.
re: gansu girl
re: gansu girl
re: gansu girl
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.
re: gansu girl
We make something similar. "Branch dressing" from the Herbfarm guy.
Here's what goes into it:
1/4 cup dill sprigs
1/4 cup parsley sprigs
1 tsp thyme leaves
1/4 medium shallot
1/2 clove garlic
1 tbsp fresh lemon juice
1 tsp dijon
1 1/4 tsp kosher salt
1/2 cup canola oil
3/4 cup buttermilk
3 tbsp powdered buttermilk
Puree all ingredients and then refrigerate for at least an hour so it will thicken.
In the book, the Herbfarm guy suggests other herb combinations too.
This will be on our Superbowl menu with vegies.
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.)
re: foxy fairy
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.
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
boucheron (approx 1/4 to 1/3 lbs)
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. :)
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.
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.
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.... :)
re: foxy fairy
re: foxy fairy
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)
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.
re: foxy fairy
Try buying the reduced fat sour cream and fat free mayo. It should help without changing the flavor.
I also put some 1/3 fat cream cheese, reduced fat feta in mine, a big dash of red wine vinegar, and some sun dried tomatoes. (the dry ones in the pack.. soften them by letting them sit in hot water for about an hour.) Sit it in the crock pot for 2 hours, and YUM!
re: foxy fairy
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.
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.
I use a version of this as a super quick sauce for steamed veggies like broccoli, carrots..everything!
2Tbs sour cream
Lemon juice (or milk) to sauce consistency
Curry powder to taste
As yummy as it is easy, if there's any left over (rarely) I toss it in chicken or tuna salad, or drizzle over baked potatoes or even steak. Hmmmm good!
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.
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.
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.
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!
You could use a green chili (verde) sauce which would be milder. You could look at some hot wings recipes that aren't so hot and use that sauce.
However, keep in mind that fat cuts heat from spice. That's why you see blue cheese or ranch dressing with buffalo wings. Otherwise, nobody could eat them. They will take a hot wing and dip it right into that ranch dressing. It is actually a bit of a parlor trick.
So next time, someone invites you to try their firehouse whatever, ask for some queso, quacamole, sour cream or even a glass of milk.
I was at a party the other night. The host came out and put a hot dish of dip on the table along with the tortilla chips. At first I thought it was this dip. It wasn't. It was even better. She took store-bought pimento cheese (although I know she can make a mean version herself!) and added medium shrimp which she had cooked, cleaned and cut in half. Then she sprinkled some Old Bay on top and baked it. It was outrageously good and we did our best to hide it from the other guests until we'd had our fill. So good. Definitely going to be making this a few times this summer. Flies right into the face of my seafood/cheese issue, I know. But so good!
Made this on the weekend for a group of 10 that have a monthly dinner club. I thought it was the best dip ever. In fact I continue to dream about it! However, I was the only one eating it because everyone else couldn't take the spice! My friends are light weights! Just kidding guys.... I love ya anyway! I now have a large tray of this that I'm working my way through!