614319 Thu Apr 23 07:59:34 -0700 2009 96 31 Home Cooking 0 4621254 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: http://chowhound.chow.com/topics/611939?tag=highlight-4600718;post-content-4600718#4600718 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! Thu Apr 23 07:59:35 -0700 2009 249664 kattyeyes 1 4621291 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... Thu Apr 23 08:07:09 -0700 2009 4621254 75862 newfoodie 2 4649174 I was underwhelmed by that one too. It needed more... something. It was very dull and lacking any brightness. Sat May 02 20:02:02 -0700 2009 4621291 11778 irishnyc 3 4649558 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. Sun May 03 03:58:03 -0700 2009 4649174 232829 kchurchill5 4 4650010 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. Sun May 03 09:12:50 -0700 2009 4649558 11778 irishnyc 5 4650345 Same here, I used a good yellow onion and carmelized really good. But that is a key Sun May 03 12:09:31 -0700 2009 4650010 232829 kchurchill5 2 4655617 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! Tue May 05 08:36:56 -0700 2009 4621291 56490 foxy fairy 2 4890714 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? Sat Jul 25 19:49:52 -0700 2009 4621291 1081227 DishDelish 1 4621342 My fave, aside from hummus and tzatziki, is this Romesco dip: http://dinnerwithjulie.com/2009/04/21/romesco-dip/ a delicious way to use up leftover bread. :) Thu Apr 23 08:17:09 -0700 2009 4621254 138472 maplesugar 2 4621389 That does look fab--and I love your other faves, too. Another goodie is the pureed cannelini beans with garlic. Mmmmm! Thu Apr 23 08:25:01 -0700 2009 4621342 249664 kattyeyes 1 4621454 http://www.emerils.com/recipe/6820/Hot-Crab-Dip 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. Thu Apr 23 08:38:21 -0700 2009 4621254 253735 bayoucook 2 4621472 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. Thu Apr 23 08:43:07 -0700 2009 4621454 249664 kattyeyes 3 4621592 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! Thu Apr 23 09:08:03 -0700 2009 4621472 253735 bayoucook 3 4656633 I stopped eating Velveeta when I found out what colour it is before they add the artificial food colouring. It's clear. Yuk. Tue May 05 13:04:30 -0700 2009 4621472 271412 coliwoggle 4 4656933 Tlhat won't stop me, but that's weird! Tue May 05 14:26:27 -0700 2009 4656633 253735 bayoucook 5 4657726 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 Tue May 05 19:09:32 -0700 2009 4656933 232829 kchurchill5 4 4656975 what colour is it? white? Tue May 05 14:40:23 -0700 2009 4656633 57801 lollya 2 4624033 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. Thu Apr 23 21:51:29 -0700 2009 4621454 232829 kchurchill5 3 4624281 K! How could I forget 7 layer dip!? I must be losing it! Fri Apr 24 05:04:32 -0700 2009 4624033 253735 bayoucook 4 4624630 :) Classic, I could eat the entire thing if you let me!! Fri Apr 24 07:45:37 -0700 2009 4624281 232829 kchurchill5 2 4626058 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! Fri Apr 24 14:49:45 -0700 2009 4621454 266222 raygunclan 3 4626248 Yum. I will. Seems like you can do all sorts of things to that one. Fri Apr 24 16:03:55 -0700 2009 4626058 253735 bayoucook 4 4627673 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. Sat Apr 25 08:54:51 -0700 2009 4626248 232829 kchurchill5 5 4627684 I could eat that right now! Sat Apr 25 09:01:17 -0700 2009 4627673 253735 bayoucook 6 4627691 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. Sat Apr 25 09:04:47 -0700 2009 4627684 232829 kchurchill5 3 4656208 *sigh*. Yum. I can feel my veins occluding already. Sounds heavenly. Tue May 05 11:13:46 -0700 2009 4626058 113176 jmckee 1 4622314 Feta Artichoke Dip that ironically came from the Athenos Feta package lid Buffalo chicken dip from the Frank's hot sauce website Thu Apr 23 12:04:52 -0700 2009 4621254 216123 folprivate 1 4622566 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. Thu Apr 23 12:59:00 -0700 2009 4621254 285579 Botch 1 4623060 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. Thu Apr 23 14:52:05 -0700 2009 4621254 22427 gfr1111 1 4624020 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. Notes: 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. Thu Apr 23 21:38:38 -0700 2009 4621254 84890 nemo 2 4624285 Thanks for adding this one--I've been eyeing it on other threads! Fri Apr 24 05:06:08 -0700 2009 4624020 249664 kattyeyes 1 4624349 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: http://www.recipezaar.com/Greek-Layered-Dip-169607 another sister makes that fantastic hot artichoke dip: http://www.staceysnacksonline.com/2008/11/best-hot-artichoke-dip.html I would love a great seafood dip. Fri Apr 24 05:48:51 -0700 2009 4621254 49588 lexpatti 2 4625467 The carrot-Thai curry dip sounds interesting - do you have a recipe you can post? Thanks! Fri Apr 24 11:30:03 -0700 2009 4624349 11844 Katherine H 3 4626899 It's in a "Dressings, Sauces and Dips" book but found one on line that is exactly the same: http://www.indianchild.com/Recipes/dips_salads_recipe/carrot_dip_recipe.htm It's soooooo delish! I used the Thai Red Curry Paste. Fri Apr 24 20:34:31 -0700 2009 4625467 49588 lexpatti 4 4627567 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! Sat Apr 25 07:57:32 -0700 2009 4626899 50431 chef chicklet 4 4645665 I can't quite interpret the amount of carrots required? Any hints appreciated! Fri May 01 10:16:59 -0700 2009 4626899 12120 julesrules 5 4646951 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. :-) Fri May 01 16:58:27 -0700 2009 4645665 49588 lexpatti 3 4890778 got another carrot dip for you if you want something different: http://yumminessnsues.blogspot.com/2007/03/2-for-1-morrocan-carrot-appetizer-and.html Sat Jul 25 20:17:47 -0700 2009 4625467 103920 goodhealthgourmet 2 4626074 one thing i LOVE to do it put artichoke dip in 1/2'd and seeded jalapenos and bake them. it is FANTASTIC! Fri Apr 24 14:53:43 -0700 2009 4624349 266222 raygunclan 3 4627675 I totally agree. I put grated parm on top and bake Sat Apr 25 08:55:38 -0700 2009 4626074 232829 kchurchill5 2 4795608 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. Mon Jun 22 13:22:54 -0700 2009 4624349 40385 othervoice 3 4807231 Hi othervoice, How much cottage cheese? Thanks! Thu Jun 25 20:22:00 -0700 2009 4795608 19334 content 1 4624781 http://www.nytimes.com/2007/05/23/dining/231arex.html This is spinach dip is spectacular. I've made it for many parties and everybody has flipped out over it. Fri Apr 24 08:30:17 -0700 2009 4621254 22624 relizabeth 2 4624801 That DOES sound spectacular! It's now on my ever-expanding list of must-try recipes. Fri Apr 24 08:34:16 -0700 2009 4624781 249664 kattyeyes 2 4625116 Just saved that recipe - will try to make this weekend, yum! Fri Apr 24 10:04:31 -0700 2009 4624781 253735 bayoucook 1 4625485 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. Fri Apr 24 11:35:00 -0700 2009 4621254 40746 Peg 1 4626232 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. Fri Apr 24 15:57:31 -0700 2009 4621254 86679 auburnselkie 1 4626460 Some crowd-pleasers when I entertain: Blue cheese and caramelized shallots (I use a creamy blue like Saint Agur) http://www.epicurious.com/recipes/food/views/Blue-Cheese-and-Caramelized-Shallot-Dip-104792 Wolfert's Muhammara http://www.leitesculinaria.com/recipes/cookbook/muhammara.html Ina Garten's sun-dried tomato http://www.foodnetwork.com/recipes/ina-garten/sun-dried-tomato-dip-recipe/index.html Fri Apr 24 17:19:40 -0700 2009 4621254 10271 Rubee 1 4627582 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! Sat Apr 25 08:04:37 -0700 2009 4621254 50431 chef chicklet 1 4647051 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! Fri May 01 17:43:52 -0700 2009 4621254 10844 berkleybabe 2 4655656 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. Tue May 05 08:47:13 -0700 2009 4647051 56490 foxy fairy 3 4656228 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. Tue May 05 11:17:17 -0700 2009 4655656 83022 MrsCris 1 4649168 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? Sat May 02 19:58:22 -0700 2009 4621254 138472 maplesugar 2 4649576 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. Sun May 03 04:31:43 -0700 2009 4649168 249664 kattyeyes 3 4649580 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. Sun May 03 04:39:23 -0700 2009 4649576 232829 kchurchill5 4 4649639 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! Sun May 03 05:36:28 -0700 2009 4649580 145206 SSqwerty 5 4649818 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 :) Sun May 03 07:39:02 -0700 2009 4649639 232829 kchurchill5 6 4656271 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. Tue May 05 11:29:15 -0700 2009 4649818 145206 SSqwerty 7 4656425 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. Tue May 05 12:05:36 -0700 2009 4656271 232829 kchurchill5 5 4807443 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. http://www.recipezaar.com/smoked-trout-spread-376230 Thu Jun 25 23:33:02 -0700 2009 4649639 179628 toveggiegirl 6 4807819 Thanks looks good Fri Jun 26 06:16:05 -0700 2009 4807443 232829 kchurchill5 1 4649722 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. Sun May 03 06:42:57 -0700 2009 4621254 57170 Veggo 1 4655901 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. http://chowhound.chow.com/topics/616499 Tue May 05 10:01:03 -0700 2009 4621254 232829 kchurchill5 2 4655975 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. Tue May 05 10:15:47 -0700 2009 4655901 249664 kattyeyes 3 4656069 Cool, thx ... I didn't know that. I saw that but honestly just never bothered to look it up. Thank you for the info. Tue May 05 10:39:10 -0700 2009 4655975 232829 kchurchill5 1 4656593 Layered Asian Dip Just wonderful. TOPPING 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 SAUCE 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 BASE 2 packages (8 oz. each) 1/3-less fat cream cheese (Neufchatel) 1 TB milk GARNISH 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. Tue May 05 12:52:49 -0700 2009 4621254 109905 laliz 2 4656930 Two big YUMS! Tue May 05 14:25:45 -0700 2009 4656593 253735 bayoucook 3 4657340 I second that emotion--thank you, laliz! :) Tue May 05 17:00:09 -0700 2009 4656930 249664 kattyeyes 1 4657509 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 Tue May 05 18:03:18 -0700 2009 4621254 15691 mcel215 2 4728077 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. Sat May 30 12:12:45 -0700 2009 4657509 49588 lexpatti 1 4657749 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: http://chowhound.chow.com/topics/434619 Tue May 05 19:15:45 -0700 2009 4621254 249664 kattyeyes 2 4657803 Oh nice! Thanks for pointing that out, I hadn't noticed it either. Tue May 05 19:37:21 -0700 2009 4657749 10271 Rubee 1 4726925 this thread is like reverse liposuction. Fri May 29 19:57:15 -0700 2009 4621254 266222 raygunclan 1 4793975 i came across this recipe for roasted artichoke and spinach dip, and it looks delicious. http://goodthingscatered.blogspot.com/2007/11/roasted-artichoke-and-spinach-dip.html Mon Jun 22 04:38:33 -0700 2009 4621254 105717 alkapal 2 4797095 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. Tue Jun 23 01:53:11 -0700 2009 4793975 50431 chef chicklet 3 4797694 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? Tue Jun 23 07:41:45 -0700 2009 4797095 105717 alkapal 1 4794146 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. Mon Jun 22 06:17:52 -0700 2009 4621254 261368 Caffeine826 1 4794163 i'd forgotten this tasty smoked oyster dip/spread: http://chowhound.chow.com/topics/429770#2832194 the thread is about dips and spreads, too. Mon Jun 22 06:23:47 -0700 2009 4621254 105717 alkapal 1 4794697 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. http://allrecipes.com/Recipe/Southwestern-Corn-and-Walnut-Dip/Detail.aspx 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. Mon Jun 22 09:08:50 -0700 2009 4621254 232829 kchurchill5 1 4795433 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! :) Mon Jun 22 12:39:43 -0700 2009 4621254 195113 jenwee 1 4797099 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? Tue Jun 23 01:55:06 -0700 2009 4621254 50431 chef chicklet 2 4797563 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. --------------------------------------------------------- http://coconutlime.blogspot.com/2009/01/clam-dip-gonna-have-clam-dip-clam-dip.html 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. Tue Jun 23 07:02:52 -0700 2009 4797099 232829 kchurchill5 3 4810904 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 :) Sat Jun 27 10:33:18 -0700 2009 4797563 56490 foxy fairy 4 4810965 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 Sat Jun 27 11:11:03 -0700 2009 4810904 232829 kchurchill5 1 4808287 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. Fri Jun 26 08:55:25 -0700 2009 4621254 22427 gfr1111 2 4808377 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. Fri Jun 26 09:21:22 -0700 2009 4808287 249664 kattyeyes 1 4890785 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. Sat Jul 25 20:22:36 -0700 2009 4621254 103920 goodhealthgourmet 1 4891385 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! Sun Jul 26 08:35:20 -0700 2009 4621254 16407 Jane917 2 4891575 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 Sun Jul 26 10:08:28 -0700 2009 4891385 179628 toveggiegirl 3 4892056 OoooooHH! That might be it! Thanks. The only difference that strikes me is the serving size. 3 crackers? Are you kidding me? :) Sun Jul 26 14:23:48 -0700 2009 4891575 16407 Jane917 4 4892134 I think there is a reason serving sizes are "suggested". ;-) Let me know if it matches your memory. Sun Jul 26 14:57:28 -0700 2009 4892056 179628 toveggiegirl 4 4895300 makes 3 x 40 crackers, total, i think. 120! Mon Jul 27 16:21:54 -0700 2009 4892056 105717 alkapal 5 4895315 Yes, I'm sorry I though that was clear. 3 crackers per person. Mon Jul 27 16:30:00 -0700 2009 4895300 179628 toveggiegirl 6 4895423 3 per person. then i count myself as about 8 persons ;-). that'll be dinner! Mon Jul 27 17:12:03 -0700 2009 4895315 105717 alkapal 7 4895971 Or you can have just 3 crackers with about 3 tablespoons of dip on each! Mon Jul 27 21:30:42 -0700 2009 4895423 179628 toveggiegirl 8 4896199 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! {;^D. 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. Tue Jul 28 03:37:34 -0700 2009 4895971 105717 alkapal 1 4891930 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. Sun Jul 26 13:17:22 -0700 2009 4621254 179970 meleyna