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Let's go dippin' now, everybody's learnin' how: Favorite Dip Recipes

kattyeyes Apr 23, 2009 07:59 AM

Let's collect dip recipes. I see them here and there on CH, but not in a consolidated place.

goodhealthgourmet's Spicy Black Bean Dip is an obvious classic:

Any of the layered dips that start with cream cheese, then add chili meat and shredded cheese on top are always big hits (I like it even better when I make it with my own taco/chili meat).

What are your tried and true favorite dips--hot or cold, savory or sweet? I recently got hooked on Pretzel Crisps and this is as good a time as any to look for new ways to dip 'em!

  1. n
    newfoodie Apr 23, 2009 08:07 AM

    I just tried the Barefoot Contessa Pan-Fried Onion Dip that everyone raves about. I have to say that it was fine enough, but certainly not amazing. Perhaps I didn't cooked the onions enough...

    8 Replies
    1. re: newfoodie
      irishnyc May 2, 2009 08:02 PM

      I was underwhelmed by that one too. It needed more... something. It was very dull and lacking any brightness.

      1. re: irishnyc
        kchurchill5 May 3, 2009 03:58 AM

        I love Ina, but I tried it too, a while ago and ...

        Carmelize the onions well, that is KEY. Not carmelized makes it boring and flavorless. I also added black pepper and a dash or red pepper flakes to give it a kick. But the carmelization is the key. I did mine for over 30 minutes to get a good rich flavor.

        1. re: kchurchill5
          irishnyc May 3, 2009 09:12 AM

          I did too, because that's how I like onions done. Maybe it was the onions I used? I'd definitely give it another try before writing it off completely.

          1. re: irishnyc
            kchurchill5 May 3, 2009 12:09 PM

            Same here, I used a good yellow onion and carmelized really good. But that is a key

      2. re: newfoodie
        foxy fairy May 5, 2009 08:36 AM

        I was disappointed. Same reaction as you, irishnyc and I did caramelize the onion well. Maybe it's just not my thing... but then, I'm always into wildly rich dips and onion flavors!

        1. re: newfoodie
          DishDelish Jul 25, 2009 07:49 PM

          This is good to know because it was on my list of things to make soon. Have you found a better recipe yet, or have you tried it again after caramelizing your onions more?

          1. re: DishDelish
            baxterwayne Aug 1, 2010 08:53 AM

            I was disappointed in Ina's version too. This one from William Sonama never let's me down. It also gets better with time. http://www.williams-sonoma.com/recipe...

            1. re: baxterwayne
              DishDelish Aug 20, 2010 10:16 PM

              thank you, I will try! :)

        2. maplesugar Apr 23, 2009 08:17 AM

          My fave, aside from hummus and tzatziki, is this Romesco dip: http://dinnerwithjulie.com/2009/04/21... a delicious way to use up leftover bread. :)

          1 Reply
          1. re: maplesugar
            kattyeyes Apr 23, 2009 08:25 AM

            That does look fab--and I love your other faves, too. Another goodie is the pureed cannelini beans with garlic. Mmmmm!

          2. bayoucook Apr 23, 2009 08:38 AM


            One of my favorites - hot crab dip. We don't buy the lump crabmeat, though - we catch our own crabs off our dock (lots cheaper that way!). But so delicious. Also love the addicting spinach dip made with Knorr's vegetable soup mix, and homemade hummus with toasted pine nuts. And that stupid velveeta cheese-rotel tomato dip in the crock pot.
            Maybe with an added can of Hormel chili.

            15 Replies
            1. re: bayoucook
              kattyeyes Apr 23, 2009 08:43 AM

              Oh, sure, rub it in that you can catch your own crabs from your own dock--I'll bet it's out of this world! I like all the trash, too--the Knorr's spinach dip (alkapal, we're calling you!!!) AND the Velveeta one. I get that it's not real cheese, but I just don't care--it TASTES SO GOOD! :) I never added the can of chili, but am sure that's great, too. We used to make a meal out of the Velveeta dip when I was in college.

              1. re: kattyeyes
                bayoucook Apr 23, 2009 09:08 AM

                We did too! My cousins and I still do sometimes.
                I do love that we can catch our own crabs - it seems silly not to. We always have because we lived on a natural beach before Katrina took it away. No matter how cheap they are I can't bear to pay for them except for the occasional lb. of lump for special recipes. Most times, we're lucky enough to catch our fish dinner here too - redfish, trout, flounder - if the bugs don't eat us first!

                1. re: kattyeyes
                  coliwoggle May 5, 2009 01:04 PM

                  I stopped eating Velveeta when I found out what colour it is before they add the artificial food colouring.

                  It's clear. Yuk.

                  1. re: coliwoggle
                    bayoucook May 5, 2009 02:26 PM

                    Tlhat won't stop me, but that's weird!

                    1. re: bayoucook
                      kchurchill5 May 5, 2009 07:09 PM

                      Definitely wierd, but with rotel and chips ... sorry I still will eat every last bite, clear or not. But other than that, not much else

                    2. re: coliwoggle
                      lollya May 5, 2009 02:40 PM

                      what colour is it? white?

                  2. re: bayoucook
                    kchurchill5 Apr 23, 2009 09:51 PM

                    Hot crab yes
                    The stupid spinach dip in a bread bowl. I could eat that for dinner, yes bayoucook, I agree
                    Fresh hummus is totally addictive
                    velveeta cheese, rotel, yes bayou, I'm right there, the whole bowl just set it in front of me
                    I love cream cheese salsa and pepper jelly
                    Cream cheese, pesto and sun dried tomatoes
                    Chick peas and roasted garlic and onions
                    Artichoke dip
                    Roasted red pepper and Cream cheese dip
                    Seven layer Mexican dip

                    These are my favorites ... and will never change. Most my own recipe, but I'm sure they are just from the package or hand me downs so I can't take much credit for originality, but they are standards that I love.

                    I will always and continue to make them all the time as it isn't just me that love these standards, everyone does. And I'm sure I missed some.

                    1. re: kchurchill5
                      bayoucook Apr 24, 2009 05:04 AM

                      K! How could I forget 7 layer dip!? I must be losing it!

                      1. re: bayoucook
                        kchurchill5 Apr 24, 2009 07:45 AM

                        Classic, I could eat the entire thing if you let me!!

                    2. re: bayoucook
                      raygunclan Apr 24, 2009 02:49 PM

                      next time try the queso with velveeta, rotel, and fried up sausage (the kind that comes raw in the plastic wrapper). that is a standard for us during football season!

                      1. re: raygunclan
                        bayoucook Apr 24, 2009 04:03 PM

                        Yum. I will. Seems like you can do all sorts of things to that one.

                        1. re: bayoucook
                          kchurchill5 Apr 25, 2009 08:54 AM

                          I stir in some sour cream at the end, creamy and makes it just YUMMY, but hey it is velveeta and tomatoes, what could be bad about that. Cream cheese is also good added in.

                          My friend makes a dip (never got the recipe, but she makes it in a small casserole dish of, Sausage (spicy) sauteed with onions, then a layers of the velveeta, then a layers of salsa or rotel, then a layers of something mixed with cream cheese and I think it was green chilis, just a small can but I can't be sure, then repeat. Then she bakes just for a few minutes until everything heats up. She always served it in a glass bowl and it is so pretty and amazing ... I wish I knew how to contact her to get the recipe.

                          Same basic idea but it is like a seven layer with a twist.

                          1. re: kchurchill5
                            bayoucook Apr 25, 2009 09:01 AM

                            I could eat that right now!

                            1. re: bayoucook
                              kchurchill5 Apr 25, 2009 09:04 AM

                              same here. never got the recipe but you could tell basically what it was. She came to our football parties and it was always gone, just with tortilla chips. She moved and none of us or her friends ever heard from her. She said she was moving to the Bahamas but that was 6 yrs ago, MIA? But her recipe definitely lives on.

                        2. re: raygunclan
                          jmckee May 5, 2009 11:13 AM

                          *sigh*. Yum. I can feel my veins occluding already. Sounds heavenly.

                      2. folprivate Apr 23, 2009 12:04 PM

                        Feta Artichoke Dip that ironically came from the Athenos Feta package lid

                        Buffalo chicken dip from the Frank's hot sauce website

                        1. Botch Apr 23, 2009 12:59 PM

                          Spinach and smoked salmon dip. And since smoked salmon is too expensive for me, here's my recipe:

                          1 can salmon (not smoked). I find it cheap at trader joes
                          1 tin kippers or anchovies (drained)
                          a teaspoon or 2 of smoke flavor
                          fresh or dry dill to taste (I usually find a big handfull of fresh or a tablespoon of dried is about right)
                          A good amount of fresh pepper
                          Juice from 1/2 a lemon (about 1-2 tablespoons)
                          2 bunchs of fresh spinach (well, frozen's fine too). If fresh, into the boiling water until just wilted, then chopped fine and squeezed really well.
                          Equal amounts cream cheese and mayo. Maybe some sour cream or yogurt if I have them in the fridge.

                          So far I've not told anyone but you guys I don't use real smoked salmon, hehe. It's always a big hit at parties and disappears.

                          1. g
                            gfr1111 Apr 23, 2009 02:52 PM

                            Egg, Olive and Onion Dip

                            3 8 ounce packages of cream cheese
                            6 hardboiled eggs, coarsely chopped, whites and yolks
                            1 cup coarsely chopped green olives with pimento in brine, drained to lower the salt level
                            1/2 cup finely chopped white onion
                            3 cloves of garlic, minced or run through a garlic press
                            worcestershire sauce to taste
                            2 tablespoons milk, approximately, to soften the cream cheese

                            Mix the milk and cream cheese with a mixer until smooth and soft. Beat in the garlic and worcestershire briefly. If the cream cheese mixture still seems too hard, add some more milk or worcestershire sauce. Add the eggs, olives, white onion and garlic. Fold them in gently so that they are still lumpy in the cream cheese mixture.

                            This is best served after it has been sitting out about half an hour. When it is real cold, it will break your potato chips. The brine from the green olives can make this dip too salty, but I like some salt in my dip. I suggest tasting the dip frequently to make sure the salt level stays acceptable to you.

                            1. n
                              nemo Apr 23, 2009 09:38 PM

                              Bumping this thread because it's such a good idea to consolidate, Kattyeyes.

                              Hot Reuben Dip

                              8 oz cream cheese
                              1/2 up sour cream
                              2 T mayonnaise
                              2 T Thousand Island dressing*
                              1 T ketchup*
                              1 T Dijon mustard
                              2 tsp finely minced onion
                              1 cup sauerkraut, rinsed and drained
                              1/2 pound, or more, deli corned beef, chopped fine
                              1 cup grated Swiss cheese

                              Mix all ingredients. Bake at 350 in ungreased 8x8 or 9x9 pan, or two 2-cup ramekins, covered with foil for 30 minutes. Remove foil and bake and additional 5 minutes or until bubbly and browning.

                              Serve with rye crackers, rye melba toasts, toasted rye bread points, or party rye.

                              I use Heinz chili sauce in place of Thousand Island and ketchup.
                              I also use more minced onion, up to a quarter cup.
                              I like the two ramekins approach so one can be baking while one is out for eating.
                              Don't be shy with the corned beef. Grind it in the food processor.

                              1 Reply
                              1. re: nemo
                                kattyeyes Apr 24, 2009 05:06 AM

                                Thanks for adding this one--I've been eyeing it on other threads!

                              2. l
                                lexpatti Apr 24, 2009 05:48 AM

                                great idea, I love dips although lately trying to find healthier ones. My latest healthy one is a carrot - thai curry dip that I could eat with a spoon!

                                my all time favs are the 7 layer mexican dip, cream cheese and pepper jelly and the knorrs spinach.

                                My sister makes a greek layered dip that is fantastic too:

                                another sister makes that fantastic hot artichoke dip:

                                I would love a great seafood dip.

                                10 Replies
                                1. re: lexpatti
                                  Katherine H Apr 24, 2009 11:30 AM

                                  The carrot-Thai curry dip sounds interesting - do you have a recipe you can post? Thanks!

                                  1. re: Katherine H
                                    lexpatti Apr 24, 2009 08:34 PM

                                    It's in a "Dressings, Sauces and Dips" book but found one on line that is exactly the same:

                                    It's soooooo delish! I used the Thai Red Curry Paste.

                                    1. re: lexpatti
                                      chef chicklet Apr 25, 2009 07:57 AM

                                      I bought a curry carrot dip at one of those farmers market deals about a year ago. I also got ther delicious garlc, spianch nan. I set this out at a swim party as r appetizers along with hummus, and a few other items. The curried carrot dip, flew!
                                      The kids wouldn't get their grubby little mits out of it! Its delicious.So now I'm on a hunt for the recipe, that and the delicious soft flat bread. Better than Trader Joe's, the guys selling it, were charging SO MUCH claiming it was a family recipe and that their mother made it. I bought it anyway, it was just that good. But I figure if they can do it, so can I....good stuff! Healthy too!

                                      1. re: lexpatti
                                        julesrules May 1, 2009 10:16 AM

                                        I can't quite interpret the amount of carrots required? Any hints appreciated!

                                        1. re: julesrules
                                          lexpatti May 1, 2009 04:58 PM

                                          I just checked my recipe (from a little dips, dressings book) and it calls for 3 carrots (grated) with 1 onion (finely chop), grated rind and juice of two oranges, 1 TB hot curry paste - all in a sauce pan, bring to boil, cover, simmer for 10 min. Process in a blender until smooth, leave to cool Sitr in the yogurt(2/3 c plain). Tear teh basil leaves (handful) into small piece and ad most of them to the carrot mixture. Add 1-2 TB fresh lemon juice and tabasco to taste, as well as salt and pepper. (greek yogurt or sour cream could be substituted too - I think I used that greek Fage). Enjoy. it says wheat chips or firery tortillas work great. I ended up with a spoon. :-)

                                      2. re: Katherine H
                                        goodhealthgourmet Jul 25, 2009 08:17 PM

                                        got another carrot dip for you if you want something different:

                                      3. re: lexpatti
                                        raygunclan Apr 24, 2009 02:53 PM

                                        one thing i LOVE to do it put artichoke dip in 1/2'd and seeded jalapenos and bake them. it is FANTASTIC!

                                        1. re: raygunclan
                                          kchurchill5 Apr 25, 2009 08:55 AM

                                          I totally agree. I put grated parm on top and bake

                                        2. re: lexpatti
                                          othervoice Jun 22, 2009 01:22 PM

                                          Hi Lex,

                                          I'm always in search of the healthier, lighter dips and this one, although it sounds a bit off, is surprisingly addictive. But always remember " all good things in moderation."

                                          LowFat Cottage Cheese
                                          1C of finely chopped bell pepper
                                          1/2 Cup light Hellman's mayo
                                          1/2 Cup finely chopped green onion
                                          A little garlic pwd, black pepper, and just about anything else. I try to zip it up with red pepper.
                                          Just mix really well and serve with veggies or thin sliced bacquetts.

                                          1. re: othervoice
                                            content Jun 25, 2009 08:22 PM

                                            Hi othervoice,

                                            How much cottage cheese?


                                        3. r
                                          relizabeth Apr 24, 2009 08:30 AM

                                          This is spinach dip is spectacular. I've made it for many parties and everybody has flipped out over it.

                                          2 Replies
                                          1. re: relizabeth
                                            kattyeyes Apr 24, 2009 08:34 AM

                                            That DOES sound spectacular! It's now on my ever-expanding list of must-try recipes.

                                            1. re: relizabeth
                                              bayoucook Apr 24, 2009 10:04 AM

                                              Just saved that recipe - will try to make this weekend, yum!

                                            2. Peg Apr 24, 2009 11:35 AM

                                              Hot smoked salmon blended with fresh garlic mayo.
                                              It is very rich and works well as a spread if you cut down on the mayo.

                                              1. auburnselkie Apr 24, 2009 03:57 PM

                                                I like this one:

                                                Artichoke Olive Dip

                                                Two 6-ounce jars of whole artichoke hearts, rinsed and drained
                                                1/4 cup olive oil
                                                1 garlic clove, minced & mashed to a paste with 1/4 teaspoon salt
                                                1/2 cup pitted and chopped green olives
                                                1 tsp. sriracha
                                                salt and freshly-ground black pepper to taste
                                                3 tablespoons finely chopped fresh parsley
                                                Fresh parsley sprigs for garnish
                                                Purée the artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, sriracha, and salt and pepper to taste. Chill, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.

                                                I also like my own artichoke dip (I came up with it because a friend refused to eat hot artichoke dip because he loathes mayo):

                                                Baked Artichoke Dip

                                                Preheat oven to 300 degrees

                                                2 6-ounce jars artichoke hearts (drained)
                                                2 packages cream cheese
                                                1 large egg
                                                1 tablespoon fresh lemon juice
                                                2 cups shredded mozzarella cheese
                                                1 cup shredded parmesan cheese
                                                Optional: 1 tsp. Thai chili paste or dashes of hot sauce to taste (I use both)
                                                Salt and pepper, to taste

                                                In a food processor, blend cream cheese and artichoke hearts until smooth. Add egg, lemon juice, and hot stuff (if you like it) and blend again until combined. Turn out into a large bowl. Add the mozzarella, parmesan, salt and pepper, and mix with your hands until combined. Spoon into a 9x13 baking dish, spread evenly, then bake for 1 hour or until top is golden brown. Serve with bagel chips, melba toast, or any other crisp, hearty cracker you prefer.

                                                1. Rubee Apr 24, 2009 05:19 PM

                                                  Some crowd-pleasers when I entertain:

                                                  Blue cheese and caramelized shallots (I use a creamy blue like Saint Agur)

                                                  Wolfert's Muhammara

                                                  Ina Garten's sun-dried tomato

                                                  1. chef chicklet Apr 25, 2009 08:04 AM

                                                    i made a really tasty Spinach Dip last weekend. Used abotu 2 bunches for cleaned fresh spinach, sauteed a 3 or so garlic cloves and some white onion. Into a blender, I tore apart a room temp, brick of cream cheese, added a cup of mayonniase, a cup of grated parm, a couple of swigs of Tobaso, white pepper and salt. I kept tasting it, and then got it to where I liked the salt. Then I whirled that smooth. Then added the cooked garlic, with a tad bit of olive oil, mayve a Tablespoon. Then added some chopped scallions, and finally the spinach and just pulsed that. Dumped it all into a ceramic little baking loaf dish, and topped with more parm. Baked at 350 till it was obviously bubbling hot, and a little golden on top.
                                                    Served it with split mini toasted bagels, was the bomb! Leftovers were terrific on ritz crackers the next day!

                                                    1. b
                                                      berkleybabe May 1, 2009 05:43 PM

                                                      You can never go wrong with California onion dip on the Lipton's box--classic! A new fave is Bonnie's Buffalo Wing dip -- cream cheese, blue cheese dressing, hot sauce, shredded chicken and hot sauce, with diced celery for crunch. My college kids and their friends inhale it!

                                                      2 Replies
                                                      1. re: berkleybabe
                                                        foxy fairy May 5, 2009 08:47 AM

                                                        Do you cook the chicken yourself or grab one of those rotisserie chickens or that chicken in a can? I would NEVER think of using the canned chicken, but here on chow I see that lots of people use it for that buffalo wing dip.

                                                        1. re: foxy fairy
                                                          MrsCris May 5, 2009 11:17 AM

                                                          I poach chicken breasts and shred them with a fork. I used to buy that canned chicken for my old dog and it wasn't too bad, for a canned meat product, and in this recipe you can't much taste the chicken - it's more a texture/body kind of thing.

                                                      2. maplesugar May 2, 2009 07:58 PM

                                                        Looks like Chow is gettin' dippy too http://www.chow.com/stories/11633

                                                        I'm curious about the Cobb Salad dip...but I just can't do blue cheese (I tried I promise) Would a soft goat cheese work do you think?

                                                        8 Replies
                                                        1. re: maplesugar
                                                          kattyeyes May 3, 2009 04:31 AM

                                                          That's funny--do you think we inspired them? :)

                                                          Re the cheese, if blue cheese doesn't work for you, sub what you like. But I'd almost think to get the zip of flavor they're after, you're better off with something sharp...like maybe cheddar.

                                                          1. re: kattyeyes
                                                            kchurchill5 May 3, 2009 04:39 AM

                                                            I make the same dip but I use gorgonzola, blue is too strong and even the gorgonzola is a bit much, but with the celery, etc is good and the bacon really counteracts the flavor. I also served mine with good pumpernickle bread cubes along with the celery and carrots I did and mushrooms slightly roasted, just lightly along with grape tomatoes. It all was really good. Also, I made 10 skewers of grilled chicken. Just a herb marinade with a kick, some chili powder, cumin and red pepper and then put 3 small cubes on each skewer and grilled them. This was great with the dip. Normally don't like blue, but this was great.

                                                            1. re: kchurchill5
                                                              SSqwerty May 3, 2009 05:36 AM

                                                              Thanks for the Greek layer dip! Will try this out sometime soon. Here's one that's always a hit. You can increase it to feed more; this makes one cup:

                                                              SMOKED TROUT DIP
                                                              Serve with melba toast or carrot and celery sticks. Also serve with Scandinavian martinis --vodka martinis with a dill head in each glass.

                                                              3/4 lb. smoked trout (Supermarkets carry this in the deli section. Actually, any smoked fish will do, even smoked salmon. Smoked cod is really good, too.)
                                                              1/2 pound (8 ounces) softened cream cheese
                                                              1 bunch green onions, finely chopped
                                                              1 Tablespoon chopped fresh dill
                                                              2 Tablespoons fresh lemon juice
                                                              grated rind of one half lemon
                                                              1 Tablespoon chopped parsley

                                                              If the trout is whole, remove the head and the bones. Be very careful that you get ALL the bones.
                                                              Combine all ingredients and mix until smooth. I use a fork for this.
                                                              Store in an airtight container overnight. The dip can be molded if you use regular cream cheese. If you use light cream cheese, it's very soft, so it's a dip.

                                                              Sometimes I find these bite-sized phyllo dough cups in the supermarket freezer case, and I bake them, then stuff them with this. Wonderful!

                                                              1. re: SSqwerty
                                                                kchurchill5 May 3, 2009 07:39 AM

                                                                I love smoked fish, you are talking to a girl who grew up fishing in northern michigan in summers. Lots of coho, kings, brown, walleye, and down here trout, grouper and you name it. My ex loved to fish but couldn't fillet a fish to save his life, lol.

                                                                I haven't made smoked fish spread in a long time. Yours doesn't have mayo mine did. I like it more without the mayo. One of our friends made a dish with cooked and smoked fish a combination and it was the best ever. Unfortunately I never got his recipe. More cream cheese based. I plan on going out fishing this week and hopefully get a couple of trout. I smoke a lot of fish, maybe I could add some mackerel to it as well.

                                                                I love baking it in the phyllo, you could make mini cups too. You could probably use crescent rolls too. I make a shrimp dip and sometimes as a last minute will fold them around shrimp salad and bake them. Who knows.

                                                                Well my excuse for playing on the water and with my smoker this week is ... all ssqwerty's fault for reminding me of smoked fish dip :)

                                                                1. re: kchurchill5
                                                                  SSqwerty May 5, 2009 11:29 AM

                                                                  Hahahaha! I'm originally from Michigan, so I guess smoked fish is mother's milk to us --please excuse the hideous mixed metaphors. Will have to fire up the smoker soon myself. We spend summers in New York State now and smoked trout is easy to do and a wonderful summer app. We should have a "Thank you for smoking!" thread.

                                                                  1. re: SSqwerty
                                                                    kchurchill5 May 5, 2009 12:05 PM

                                                                    Smoked fish, still a fave. I still love perch, coho, steelhead, but make do with grouper and mackerel and amberjack. And I get whole filets of salmon and still smoke those. Love it!!

                                                                    Where is MI?, Dearborn Detroit, summer home south of Traverscity. I am blessed with year round smoking capabilities as well as grilling.

                                                                2. re: SSqwerty
                                                                  toveggiegirl Jun 25, 2009 11:33 PM

                                                                  I like this slightly healthier version from the Mayo Clinic's cookbook. It uses low fat cottage cheese rather than mayo or cream cheese so you get less fat and more protein but it's still tastes great.

                                                                  1. re: toveggiegirl
                                                                    kchurchill5 Jun 26, 2009 06:16 AM

                                                                    Thanks looks good

                                                          2. Veggo May 3, 2009 06:42 AM

                                                            My oyster dip is easy and tasty.

                                                            Poach 1/2 pint shucked oysters in their liquor with a little butter, turning a couple times. Remove and place on chilled plate.Reduce liquid and pour on oysters. Coarsely mince them with knife and fork. Chill 10 minutes in freezer. Mix with 6-8 oz. whipped cream cheese, splash of Worcestershire, zest from 1 lemon. Serve with scoop-size Fritos or chicharron pieces. I made a batch for the Derby coverage yesterday and ate the whole thing.

                                                            1. kchurchill5 May 5, 2009 10:01 AM

                                                              This is a great dip I have been making for a few years. A different and unique version of the traditional spinach dip but so much better.


                                                              2 Replies
                                                              1. re: kchurchill5
                                                                kattyeyes May 5, 2009 10:15 AM

                                                                Kim, just FYI--if you click on "Permalink" in the post you want to highlight, it will take everyone to the exact part of the thread you're talking about...click "Permalink," then copy the URL that comes up after you do. Handy tip.

                                                                1. re: kattyeyes
                                                                  kchurchill5 May 5, 2009 10:39 AM

                                                                  Cool, thx ... I didn't know that. I saw that but honestly just never bothered to look it up. Thank you for the info.

                                                              2. l
                                                                laliz May 5, 2009 12:52 PM

                                                                Layered Asian Dip
                                                                Just wonderful.


                                                                1 cup cubed cooked chicken

                                                                2/3 cup shredded carrots

                                                                1 tablespoon chopped fresh parsley

                                                                1 clove garlic, finely chopped

                                                                2 TB soy sauce

                                                                1/4 tsp ground ginger

                                                                WONTON DIPPERS

                                                                30 wonton skins (about 3 1/4 inch squares)

                                                                Cooking spray

                                                                2 TBS packed brown sugar

                                                                2 tsps cornstarch

                                                                1/2 cup water

                                                                2 TBS ketchup

                                                                1 TB rice wine vinegar

                                                                2 TSPS Worchestershire sauce

                                                                4 drops red pepper sauce


                                                                2 packages (8 oz. each) 1/3-less fat cream cheese (Neufchatel)

                                                                1 TB milk


                                                                1/3 cup unsalted cashews, chopped

                                                                4 medium green onions, sliced (1/4 cup)

                                                                1. In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.

                                                                2. Meanwhile, heat oven to 400 degrees F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp.; cool.

                                                                3. In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sace ingredients with wire whisk. Cook over medium heat about 4 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.

                                                                4. In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diamter. Just before serving spoon topping over cheese; drizzle with sauce and sprinkle with cashews and green onions. Serve with crisp wontons.

                                                                30 servings (2 TB dip and 2 wontons each)

                                                                80 calories

                                                                4.5 g fat

                                                                160 mg sodium

                                                                fiber 0
                                                                1/2 starch; 1 fat

                                                                1/2 carb choice

                                                                Cooks' notes: I used frozen thighs and cooked them in the microwave; I used julienned carrots and chopped them into shorter pieces; I used parsley herb blend in the tube, it's more expensive but it lasts longer; I always use fresh garlic, for me there is no equal substitute ever; I could only find round wontons so we had half moons instead of triangles which was just fine. For curved wontons (which looke nicer) slightly crumple a piece of foil and place on cookie sheet, spray with cooking spray and arrange wonton skins in single layer. Spray wontons with cooking spray and bake as directed. Be very careful on timing, I burned an entire tray and had to throw them out. We didn't keep the leftover wontons ~~ I don't think they keep. The next day we had leftover dip with cucumber rounds. I did not beat cream cheese and milk with mixer, just used a fork on room temp cream cheese, worked fine.

                                                                REALLY ONION DIP
                                                                2 cups mayonnaise
                                                                3 medium onions, 2 unpeeled, 1 peeled
                                                                1 cup extra-virgin olive oil
                                                                1/2 cup sour cream
                                                                1 tablespoon white wine vinegar
                                                                2 teaspoons kosher salt
                                                                2 scallions (white and green parts), minced
                                                                Freshly ground black pepper
                                                                Hot pepper sauce
                                                                Potato chips, for serving
                                                                Preheat oven to 425 degrees F.
                                                                Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes
                                                                Cool and peel.
                                                                Finely dice the peeled raw onion. Heat a large skillet over medium-high heat; add
                                                                remaining oil and heat until quite hot. Add diced onion and cook, stirring occasionally,
                                                                until edges begin to brown, about 5 minutes. Turn to medium-low and cook until onion
                                                                is golden brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over a
                                                                bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained oil.
                                                                Puree roasted onions in a food processor. Add mayonnaise, sour cream, vinegar,
                                                                and salt; pulse until smooth. With the motor running, drizzle in 1/4 cup of the
                                                                flavored reserved oil. Transfer to a serving bowl. Stir in scallions, pepper, and
                                                                hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over
                                                                the top just before serving with potato chips.

                                                                2 Replies
                                                                1. re: laliz
                                                                  bayoucook May 5, 2009 02:25 PM

                                                                  Two big YUMS!

                                                                  1. re: bayoucook
                                                                    kattyeyes May 5, 2009 05:00 PM

                                                                    I second that emotion--thank you, laliz! :)

                                                                2. mcel215 May 5, 2009 06:03 PM

                                                                  This is so easy and so good, love the sweet and savory.

                                                                  White Cheddar Raspberry Spread

                                                                  1- 8 oz. block white cheddar cheese... grated( I used Cabot brand Sharp)
                                                                  3 tbs. diced red onion (or to taste)
                                                                  2 or 3 tbs. mayonnaise (just enough to hold it together)
                                                                  Raspberry jam (seedless)

                                                                  Mix first 3 ingredients together in a bowl adding mayo just to bind together.

                                                                  Line a small bowl with plastic wrap, draping ends over the side of the bowl. Pour mixture into bowl and tap down with a spoon. Cover the bowl with the overlapping plastice wrap.
                                                                  Refrigerate overnight or for several hours.

                                                                  Unmold onto a serving plate. Spread a thin layer of Raspberry jam over cheese.
                                                                  Place crackers around cheese and serve

                                                                  1 Reply
                                                                  1. re: mcel215
                                                                    lexpatti May 30, 2009 12:12 PM

                                                                    That sounds fantastic and pretty presentation - I do a similar one where you do layers of cream cheese mixed with herbs and parm, then a layer of pesto, then another layer of the cream cheese mix, then a layer of sun dried tom, then another layer of cream cheese ( all in a small bowl lined in plastic wrap - same as yours, fridg then unmold onto a plate.

                                                                  2. kattyeyes May 5, 2009 07:15 PM

                                                                    Today is the first day I noticed links to similar threads on the right-hand side of the screen...and a link to an older dip thread, so I'm sharing it here (it's an '07-'08 thread):
                                                                    "What is the best dip you ever had and the recipe?"
                                                                    Besides the ones we've shared already, there are some additional goodies here:

                                                                    1 Reply
                                                                    1. re: kattyeyes
                                                                      Rubee May 5, 2009 07:37 PM

                                                                      Oh nice! Thanks for pointing that out, I hadn't noticed it either.

                                                                    2. raygunclan May 29, 2009 07:57 PM

                                                                      this thread is like reverse liposuction.

                                                                      1. alkapal Jun 22, 2009 04:38 AM

                                                                        i came across this recipe for roasted artichoke and spinach dip, and it looks delicious. http://goodthingscatered.blogspot.com...

                                                                        2 Replies
                                                                        1. re: alkapal
                                                                          chef chicklet Jun 23, 2009 01:53 AM

                                                                          That's a nice touch roasting the artichoke hears, or at least crisping them up.
                                                                          Love artichoke dip, and this is a nice combination of my two faves.

                                                                          1. re: chef chicklet
                                                                            alkapal Jun 23, 2009 07:41 AM

                                                                            hey chef c! the roasting is what makes it stand out. now, why aren't we also roasting the garlic in the recipe alongside the artichokes? it's getting better and better! i'd even think of adding in hearts of palm. (i've never roasted them, though, but why not? down in florida, at the swamp cabbage festival, they cook big pots of swamp cabbage (hearts of palm, freshly hacked) over hickory wood fires. yummy, savory, smoky.

                                                                            ps, are you recovered from your back surgery?

                                                                        2. c
                                                                          Caffeine826 Jun 22, 2009 06:17 AM

                                                                          Ooh, too many dips to name.

                                                                          Olive Stuff (not so much a recipe, but really, really yummy)
                                                                          Finely chop up a bunch of olives (garlic stuffed, jalapeño stuffed, kalamata, whatever) and throw in a bowl. Add a few tablespoons of extra-virgin olive oil and sprinkle generously with Italian seasoning. Stir everything together, and chill for a few hours. Spoon over cream cheese and spread on bread or crackers.

                                                                          Shrimp Dip (Not exactly classy, but always a hit).
                                                                          8 ounces softened cream cheese
                                                                          3 tablespoons mayonnaise
                                                                          1 tablespoon Worcestershire sauce
                                                                          1 tablespoon fresh lemon juice
                                                                          1 small can peeled deveined shrimp, drained and rinsed
                                                                          salt, to taste

                                                                          In a small bowl, combine everything but shrimp until smooth. Stir in shrimp. Chill for at least an hour before serving. Serve with Fritos.

                                                                          1. alkapal Jun 22, 2009 06:23 AM

                                                                            i'd forgotten this tasty smoked oyster dip/spread: http://chowhound.chow.com/topics/4297...

                                                                            the thread is about dips and spreads, too.

                                                                            1. kchurchill5 Jun 22, 2009 09:08 AM

                                                                              This is a great easy dip I found in Southern Living a couple of years ago. Really good and simple. I served it with tortilla chips. Very addicting and takes minutes to make. It also can be found onAllrecipes.com.

                                                                              2 (8 ounce) packages cream cheese softened
                                                                              1/4 cup vegetable oil
                                                                              1/4 cup lime juice
                                                                              1 tablespoon red chile pepper
                                                                              1 tablespoon cumin
                                                                              1/2 teaspoon salt
                                                                              1/4 cup onion minced
                                                                              15 oz frozen corn or 1 can (I prefer frozen
                                                                              )1 cup chopped walnuts

                                                                              With a hand mixer, mix everything except the corn and walnuts. Once smooth, add the corn and walnuts and stir to combine and chill. Let it soften a little before serving. Tortillas are great but even a good hearty cracker or even pits chips.

                                                                              1. jenwee Jun 22, 2009 12:39 PM

                                                                                My new favorite is Jalapeno Popper Dip...its so artery clogging but good! :)

                                                                                2 (8 ounce) packages cream cheese, softened
                                                                                1 cup mayonnaise
                                                                                1 (4 ounce) can chopped green chilies, drained
                                                                                2 ounces canned diced jalapeno peppers, drained
                                                                                1 cup grated Parmesan cheese

                                                                                bake at 375 degrees F (190 degrees C) for about 30 minutes.

                                                                                Delish! :)

                                                                                1. chef chicklet Jun 23, 2009 01:55 AM

                                                                                  Years ago, like a lot of people we would have clam dip at almost every single function. Yes they used canned clams etc. But wondering is there any really good updated versions of this dip around?

                                                                                  3 Replies
                                                                                  1. re: chef chicklet
                                                                                    kchurchill5 Jun 23, 2009 07:02 AM

                                                                                    This is probably old school, but it the only clam dip I have used.

                                                                                    2 cans of clams, I have used Snows and another from a local market but don't remember. Snows was good.
                                                                                    2 packages cream cheese
                                                                                    8 oz 1 container of sour cream (don't use the light or fat free)
                                                                                    2 teaspoons lemon juise
                                                                                    1/2 teaspoon sugar
                                                                                    1/2 tsp Accent
                                                                                    pinch of s/p

                                                                                    With a mixer, blend the cream cheese and juice from one can of clams. Remove mixer and add in the other ingredients and mix by hand. Chill and serve.

                                                                                    This is an old standard, but still good.


                                                                                    This is good twist on clam dip. I found one very similar a couple of years ago and lost it but found this in Jan or Feb which was really similar. Very good. I made it for a "DIP" Party. An entire party of dips and dipping sauces which was a lot of fun.

                                                                                    Baked, I think this is pretty traditional, but always good as well.

                                                                                    2 cans minced clams; 1/2 cup Parm; 8 teaspoons of minced garlic; 1/2 cup butter; 1/2 cup dry bread crumbs; 1 small onion diced; dash of worcestershire and hot sauce; parsley; and 1 6-8" round bread loaf.

                                                                                    Mix all and stuff inside a round bread loaf. Bake for about 30 minutes until bubbly at 350. Very traditional but always good.

                                                                                    1. re: kchurchill5
                                                                                      foxy fairy Jun 27, 2009 10:33 AM

                                                                                      What were the stars of the show at the DIP party??? I'm so curious. I could eat dips all day. Okay, and then more all night :)

                                                                                      1. re: foxy fairy
                                                                                        kchurchill5 Jun 27, 2009 11:11 AM

                                                                                        There was a baked crab and shrimp dip which was awesome

                                                                                        spinach but she made them in little tiny rolls for individual bites which was fun.

                                                                                        A baked black bean dip layers with chilis and cheese topped with sour cream.

                                                                                        A roasted red pepper dip

                                                                                        A creamy cheesey corn dip with corn chips

                                                                                        There was another with ricotta, honey, walnuts and mint, but don't remember the rest. And they served with fresh fruit skewers.

                                                                                        Blue cheese and spinach, and olives but unfortunately it was someone I didn't know and none of us could remember who brought it. Girlfriend of one of the guest. We all loved it. She served crackers with it.

                                                                                        Those were the highlights, but I think all the dips were gone. It was soo much fun, the seafood, meat and chicken also had dips as well. Even the corn patties on the side had a sauce, the potato planks a spicy homemade ketchup sauce, remoulade for seafood, chicken had typical BBQ sauce and steak a onion sauce.

                                                                                        It was an amazing idea for a party

                                                                                  2. g
                                                                                    gfr1111 Jun 26, 2009 08:55 AM

                                                                                    Roasted Red Pepper and Garlic Dip

                                                                                    1 quart (2 pounds) Cabot (or other brand) Greek Style Yogurt
                                                                                    4 12 ounce bottles roasted red peppers, drained
                                                                                    5 cloves of garlic run through a garlic press or finely minced
                                                                                    16 ounces of bottled, pre-pitted green olives in brine, drained (brine reserved)

                                                                                    Pulse the drained red peppers in a food processor for three seconds. Add the yoghurt. Add the pressed or minced garlic. Being careful to drain the olives beforehand, add the olives to the yoghurt. Process the entire mixture in the food processor until the pieces in the dip seem about the right size for a dip. (Danger: people who make this dip tend to overprocess it and it is very satisfying to have a chunky dip. So don"t over process the dip. A few seconds of processing is all that is required.)

                                                                                    Adjust the salt level to taste, either by adding brine or additional salt. Of course, the brine makes the dip thinner, too. Some hypersensitive salt people may find this dip plenty salty from the brined green olives alone, so be careful! Refrigeration will lower the salt level, a bit, so retaste at the temperature you plan to serve the dip at.

                                                                                    A note about Greek style yogurt: It is a full fat yogurt and a totally different animal than the plain low fat yogurts sold most places. It is considerably tangier and much, much thicker. In Florida, where I live, you can get Cabot's Greek Style Yogurt at Publix and, I assume that since Cabot is a Vermont-based company, you can get it in New England, too.

                                                                                    Otherwise, you may have to go to a Greek or Middle Eastern deli to get full fat yogurt.

                                                                                    1 Reply
                                                                                    1. re: gfr1111
                                                                                      kattyeyes Jun 26, 2009 09:21 AM

                                                                                      Two comments for you:
                                                                                      1. Yummmmmmmmmmmmmm--thanks for this one!
                                                                                      2. I didn't know Cabot makes Greek-style yogurt. I love their products. Ironically, I'm much closer to VT than you are (I'm in CT) and have never seen it, but I'll be on the lookout.

                                                                                    2. goodhealthgourmet Jul 25, 2009 08:22 PM

                                                                                      white bean dip is great because you can go so many ways with the seasonings. i also love minted pea dip...and i'm surprised no one mentioned tapenade or baba ghannouj!

                                                                                      oh, and for the record, kattyeyes, i just found this thread tonight when someone's reply bumped it back into the mix, and i have to say, you're too kind. every time one of you praises my recipe so generously it warms my heart.

                                                                                      1. j
                                                                                        Jane917 Jul 26, 2009 08:35 AM

                                                                                        A few years ago I cut out a recipe from the back of a Ritz Cracker box. It was the year Rachel Ray was formulating recipes for Nabisco. Regardless, the dip was wonderful. Somehow the recipe got lost in a couple of moves. I can't find it anywhere on Nabisco sites or Rachel Ray sites. Does anyone remember it? I am quite sure it had smoked salmon. It was a hit everywhere I took it!

                                                                                        16 Replies
                                                                                        1. re: Jane917
                                                                                          toveggiegirl Jul 26, 2009 10:08 AM

                                                                                          I think it might be this recipe. Does it sound familiar?

                                                                                          Smoked Salmon Spread:

                                                                                          1 brick (8 oz) cream cheese, softened
                                                                                          2 tbsp. heavy cream
                                                                                          1/4 cup finely chopped chives
                                                                                          1/2 lb. smoked salmon or lox, diced
                                                                                          1 tsp. lemon zest
                                                                                          1/8 tsp. black pepper
                                                                                          1/2 cup sour cream
                                                                                          Ritz crackers

                                                                                          Mix cream cheese and heavy cream until smooth.

                                                                                          Stir in chives, salmon, lemon zest, pepper & sour cream.

                                                                                          Chill. Top crackers with 1 tsp. salmon spread

                                                                                          MAKES 40 servings, 3 topped crackers each

                                                                                          1. re: toveggiegirl
                                                                                            Jane917 Jul 26, 2009 02:23 PM

                                                                                            OoooooHH! That might be it! Thanks. The only difference that strikes me is the serving size. 3 crackers? Are you kidding me? :)

                                                                                            1. re: Jane917
                                                                                              toveggiegirl Jul 26, 2009 02:57 PM

                                                                                              I think there is a reason serving sizes are "suggested". ;-) Let me know if it matches your memory.

                                                                                              1. re: Jane917
                                                                                                alkapal Jul 27, 2009 04:21 PM

                                                                                                makes 3 x 40 crackers, total, i think. 120!

                                                                                                1. re: alkapal
                                                                                                  toveggiegirl Jul 27, 2009 04:30 PM

                                                                                                  Yes, I'm sorry I though that was clear. 3 crackers per person.

                                                                                                  1. re: toveggiegirl
                                                                                                    alkapal Jul 27, 2009 05:12 PM

                                                                                                    3 per person. then i count myself as about 8 persons ;-). that'll be dinner!

                                                                                                    1. re: alkapal
                                                                                                      toveggiegirl Jul 27, 2009 09:30 PM

                                                                                                      Or you can have just 3 crackers with about 3 tablespoons of dip on each!

                                                                                                      1. re: toveggiegirl
                                                                                                        alkapal Jul 28, 2009 03:37 AM

                                                                                                        LOL, that might work, too! i think i'd also put a ritz on top to make a sandwich. or maybe make a ritz-n-dip "napoleon." open wide!

                                                                                                        i love ritz crackers -- they make a great eggplant casserole (with cheddar cheese, onion, one egg to bind, and a can of cream of mushroom soup). also works well with summer yellow crookneck squash. that's good old-fashioned country-style comfort food for summertime.

                                                                                                        1. re: alkapal
                                                                                                          lexpatti Aug 1, 2010 09:45 AM

                                                                                                          if you love ritz Alk, have you done the very rich, delish 3 ingredient dessert with Ritz, condensed milk and skor bits (oh, 4 ingr if you count the cream cheese frosting)?

                                                                                                          OMG it's really to die for and I'm not a real dessert person at all. These are fantastic!

                                                                                                          1. re: lexpatti
                                                                                                            alkapal Aug 2, 2010 02:25 AM

                                                                                                            that is intriguing, lexpatti. my dad loved skor bars.

                                                                                                            1. re: alkapal
                                                                                                              lexpatti Aug 2, 2010 06:37 PM

                                                                                                              these are rich, they were served at a fishing lodge, cut small because they are sooo rich. it's the perfect ending to a great meal.

                                                                                                              1. re: lexpatti
                                                                                                                alkapal Aug 3, 2010 05:49 AM

                                                                                                                i read the reviews and i'm afraid to try it -- so good you want to eat it all. ;-).

                                                                                                                1. re: alkapal
                                                                                                                  lexpatti Aug 3, 2010 06:40 AM

                                                                                                                  lol, fear the skor bits bar!!!! valid fear

                                                                                                                  1. re: lexpatti
                                                                                                                    alkapal Aug 3, 2010 07:07 AM

                                                                                                                    while we are fearing the skor bars, take a look at this frozen dessert recipe: http://www.recipegirl.com/2007/07/29/...

                                                                                                                    1. re: alkapal
                                                                                                                      maplesugar Aug 3, 2010 09:34 AM

                                                                                                                      I have a recipe for trifle that I'm sure I posted on the trashy recipes thread that involves crushed skor bars...I used to make it in university for potlucks(not so much anymore since it's such a calorie-load) the bowl was always picked clean.

                                                                                                                      Bake a chocolate sheet cake, let it cool, poke holes in it and pour or mist a few ounces of kahlua/baileys etc over and let it soak in. Cube the cake, layer with whipping cream (unsweetened) chocolate sauce (or pudding), and crushed skor pieces. Finishing with whipped cream and skor bits on top. :)

                                                                                                                      1. re: alkapal
                                                                                                                        lexpatti Aug 3, 2010 06:59 PM

                                                                                                                        oh yea! thats me for sure, thanks Alk

                                                                                            2. m
                                                                                              meleyna Jul 26, 2009 01:17 PM

                                                                                              My favorite warm spinach dip:

                                                                                              * 2 tablespoons butter
                                                                                              * 2 tablespoons olive oil
                                                                                              * 1 3/4 cups chopped onion
                                                                                              * 3 large garlic cloves, minced
                                                                                              * 2 tablespoons all purpose flour
                                                                                              * 1/2 cup chicken stock or canned low-salt chicken broth
                                                                                              * 1/2 cup whipping cream
                                                                                              * 1 10-ounce package ready-to-use fresh spinach leaves, chopped
                                                                                              * 1 cup (packed) grated Parmesan cheese
                                                                                              * 1/4 cup sour cream
                                                                                              * 1/2 teaspoon cayenne pepper
                                                                                              * Baguette slices, toasted

                                                                                              Saute onion and garlic in the oil and butter until the onion is translucent. Add the cayenne and flour and cook over low for a few minutes. Stir in the stock and cream and heat until simmering. Off the heat, stir in the spinach, cheese, and sour cream. You will have to add the spinach in batches. Sometimes I have to thin things out with some milk, but not always. Salt and pepper to taste, and serve with bread/chips/whatever.

                                                                                              1. Divamac Aug 1, 2010 10:25 AM

                                                                                                Chiming in late, but this is a good one. I had a mess of excellent green beans that I wanted to use, and an Epicurious search landed me at this recipe:

                                                                                                Anchovy Lemon Dip with Green Beans: http://www.epicurious.com/recipes/foo...

                                                                                                The dip was outstanding! It's like of a creamy Banga Cauda, or at least has the garlic/anchovy flavors associated with bagna cauda.

                                                                                                I substituted non-fat Fage yogurt for the sour cream, but no other subs. The dip was so good, I ended up eating it with a variety of veggies for the entire week. It is especially good with mushrooms, and also worked with carrots, peppers, cucumbers, bread. It was addictively good - I am going to make another batch this week to eat with some wonderful fresh summer veggies.

                                                                                                1. alkapal Aug 2, 2010 06:20 PM

                                                                                                  hey sista-kat, my sister just recommended this avocado - feta "salsa" that does sound quite delicious! http://allrecipes.com//Recipe/avocado...

                                                                                                  2 Replies
                                                                                                  1. re: alkapal
                                                                                                    kattyeyes Aug 2, 2010 06:32 PM

                                                                                                    Very nice, alkasis! I have ricotta salata, which I bet would sub nicely for the feta. Thank you! :) Great summer dip idea!

                                                                                                    1. re: alkapal
                                                                                                      kattyeyes Aug 7, 2010 03:27 AM

                                                                                                      Hello again! Wanted to share that your avocado feta salsa inspired a new pasta dish for me. Never thought to put avocados over pasta, but it works! I subbed ricotta salata for the feta. It was yummy and summery--yet another version on pasta alla checca:


                                                                                                    2. onceadaylily Aug 4, 2010 06:18 AM

                                                                                                      This thread just reminded me of what was once a staple in my pantry, Fischer and Wieser's roasted raspberry and chipotle sauce. It had many uses, but mixed with cream cheese and eaten with crackers was my favorite.

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