11 ounces whole kernel corn, drained
5 ounces sliced olives, drained
1 ounce ranch dressing mix
1 (8 ounce) package fat free cream cheese
1 (8 ounce) package low-fat cream cheese
4 ounces chopped mild green chilies, drained
1 small red bell pepper, chopped
Mix the dressing mix into the cream cheeses until blended.
Mix in the remaining ingredients.
Chill for at least 1 hour.
I like the standby of Ro-tel tomatoes with Velveeta zapped in the microwave.
My go-to dip is an Onion Dip I make...
2-3 onions halved lengthwise and thinly sliced
1 clove garlic
2 T olive oil
salt and pepper
Worchesthire sauce (yep, that's misspelled)
Tabasco Chipotle sauce if you have it on hand.
1 pint container sour cream (preferably Daisy or Friendship brand).
Heat oil and add onions and cook over medium-low heat for 30-45 minutes or more until carmelized. Add garlic about halfway through process. Add salt, pepper and sauces to taste. Let cool. Combine with sour cream and adjust seasonings. Let chill for a few hours before serving.
First my aunt's famous green onion dip; it's divine.
1 8-oz. package of cream cheese
1 bunch green onions
1/4 c. boiling water
2 beef bouillon cubes
Finely chop tops only of green onions. Dissolve bouillon cubes in boiling water. Add broth to cream cheese and beat well. Add green onions. If the dip is too thick, add a few drops of water. Make ahead for best flavor.
In my family we tend to find a great new recipe, beat it to death for a year or so until a new favorite comes along. Here's my current favorite. BTW, I cut WAY down on the olive oil to make this a pretty healthy dip.
1 16-oz. can Italian plum tomatoes, chopped (I use San Marzanos.)
1/2 cup marinated artichoke hearts, drained and chopped
1/2 cup roasted red peppers, chopped
1/3 cup olive oil
1/3 cup capers
2-4 cloves garlic, minced
1/4 cup minced fresh Italian parsley
Fresh lemon juice, salt and pepper to taste
Combine all in processor and do several quick pulses so as not to destroy all the texture. Serve with crostini. Can prepare up to 5 days in advance and refegerate, or freeze for up to 6 months.
One of my favorites is dill weed dip but for a change from veggies and dip, I make one of the fresh vegetable "pizzas" . The recipe either calls for a bisquick base or unrolled crescent rolls. After baking the crust, it is spread with a cream cheese mixture. If dill weed isn't specified, I add it. Then decorate with cherry tomato halfs, shredded cheddar cheese, chopped broccoli and sliced mushrooms - or whatever you want.
I am also crazy for hummus. One of the Moosewood cookbooks has a great recipe for roasted red pepper and bean dip. Use bread sticks or toasted pieces of pita bread.
I just made one that was a huge hit--don't quite get it, though. I used cream cheese, bacon, french fried onion rings (the ones from a can almost as a joke since my husband's family always has that green bean casserole as an excuse to eat the fried fake onions--I'd try caramelized onions for myself), eggs, green onions, worcestershire sauce; sprinkle top w/ more onion rings and green onions and bake. People put it on everything, and ate it by itself.
re: sarah galvin
re: sarah galvin
I generally use a recipe for a guideline when it comes to spice blends, and tweak it to my taste. I tend to like a lighter clovey taste, but a strong galangal flavor for a garam masala, so I use less clove, and more galangal. Find a recipe, and tweak it. What I might like, you might not. I will tell you this, tho - I bought a jar of "Spice Islands" garam masala last year, and tried it...once. The stuff I use now when I don't make my own is some non-descript brand I got at an Indo/Pak grocer for like 1.49 which was 10 times the amount of product I could get at penzey's or the spice house, and better IMO.
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.
A dip that always keeps my guests grazing around the chips and dips has such a great name and an even better flavor, Dragon's Breath Dip! Don't be put off by the amount of garlic. It actually has a nutty and sweet flavor.
2 heads garlic (Yes, entire heads not cloves)
1 Tbsp. olive oil
8 oz. Brie cheese
1/2 tsp. seasoned salt
dash white pepper
Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processor, process Brie cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.