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bored with clam dip--football season, need inspiration PLEASE

For the past (too many) years , we have been eating clam dip during our ritual football game watching. I'm bored with it now. I love dips with corn or potato chips and must have this easily eaten food at the game. I need inspiration. I have looked up dips on Google,Kraft foods, websites etc. There are hundreds.I have also checked out dip topics on this board as well. Was hoping that you CH's have some tried and true, cream cheese, sour cream "type" dips that you can pass on.

Oh, can't use nuts and can't be too spicy

Thanks for your help!!!!

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  1. Hi Rockles.....not sure if you've seen this Super Bowl thread from last year, but you might find some of those dip recipes, and other non-dippy treats that are still easy to eat. (Some suggestions do relate to the teams playing, but hey, I'd love a New Orleans muffaletta during a game even if the Saints don't make it!)

    http://chowhound.chow.com/topics/685304

    7 Replies
    1. re: 4Snisl

      I did, but so many posts and not all dips. Thanks...I have been reading through them in my "spare" time

      1. re: ROCKLES

        I love dill dip. I add all the spices to a zip-lock bag, mix them up and then when I want to make the dip, I just add a couple heaping tablespoons to some cream cheese and mayo. So good and easy. Especially when unexpected company pops in.

          1. re: pilotgirl210

            I love dill dip too - HelluvaGood used to make the BEST dill dip ever, but they discontinued it I think. To make it at home I use half mayo, half sour cream, dill, onion powder, garlic powder, salt, pepper, etc. I've actually added dill to onion soup mix as well, which made a pretty good dip. Still not as good as HelluvaGood though!

        1. re: 4Snisl

          I don't have time to write out all the recipes, but some great dips I love to make for football season include:

          - Buffalo chicken dip
          - Hot crab dip
          - Hot corn dip
          - Cold BLT dip

          1. re: Misscastle

            Hot corn dip?
            cold blt dip sounds good too

            Thank you!!

            1. re: ROCKLES

              For the record, I use Ranch dressing, not blue cheese in my buffalo chicken dip. But that just might be because I dip my wings in Ranch and not blue cheese.

        2. I made this blue cheese and caramelized shallot dip recently to rave reviews. It comes out very thick as written, though, so if you like a soupier dip I would increase the proportion of sour cream to cheese, or perhaps add a little half and half to thin it. I also doubled the shallots, and I would probably add a splash of port or balsamic vinegar (or both) during the caramelizing process next time.

          http://www.epicurious.com/recipes/foo...

          I also make a sundried tomato dip that everyone I know goes wild for - I use equal amounts of mayo and sour cream, then chop up some nice oil-packed sun-dried tomatoes (one of my grocery stores carries delicious marinated ones on their olive bar), kalamata olives if you like, fresh and/or roasted garlic, onion powder and salt to taste. Throw it all together and enjoy. It's also good with some fresh basil.

          Finally, though it pains me to admit it because I hate her with a passion unceasing - this Pizza Dip by Rachael Ray is really, REALLY good. I never measure anything with this and it's very forgiving - really, the more cheese the better!

          http://www.rachaelraymag.com/Recipes/...

          5 Replies
          1. re: biondanonima

            sounds like the blue cheese will be this weekends try!!

            Thank you

            1. re: biondanonima

              i hate rachel ray too. ugh. since you do too, that makes your suggestion even more intriguing. ;)

              1. re: raygunclan

                I know, I first had it at a party and while I was inhaling it, the host (who is a big RR fan but knows how I feel about her) took great delight in informing me where the recipe came from. I didn't want to give him the satisfaction of seeing me enjoy an RR recipe, but I was a goner by then and just kept shoveling it in. I try to tinker with the recipe enough to make it my own when I make it, just so I don't have to feel bad about the source, LOL!

              2. re: biondanonima

                I can imagine the first one you posted with salty, ruffled chips. yum!

                1. re: lilgi

                  Yes, it was good that way - I also really enjoyed it scooped into endive leaves. Something about the fresh bitterness worked well with all that rich blue cheese. I put it on pear slices as well!

              3. I LOVE Ina's carmelized onion dip.

                4 Replies
                  1. re: smilingal

                    I tried to make that once, it didn't come out. The onions were too sweet (they were not vidalia), and it lacked any cohesiveness.

                    1. re: Snorkelvik

                      it's not the flavor of the traditional Lipton's onion soup package - so if that was what you might have been expecting....? Maybe try it again - it is always a hit.

                  2. I've never even heard of clam dip!

                    1. I'm a big fan of spinach dip made with water chestnuts for sweetness and crunch. Beer cheese, pimento cheese, chorizo queso are also good cheesy dips to have on hand.

                      1. keeping seafood in the dip... an artichoke dip (with shrimp or crab) is always good.

                        1 Reply
                        1. re: dave_c

                          I love crab dip with articoke...warm with grated parm on top...yummmy! goes better with corn chips or baugette than chips tho.

                        2. Here are a couple of old posts that have a lot of ideas. You'll have to edit out the ones using nuts and/or might be spicy.

                          http://chowhound.chow.com/topics/434619

                          http://chowhound.chow.com/topics/614319

                          1. Believe it or not, the recipe for the spinach dip on the back of the Knorr vegetable soup mix is actually pretty tasty. Here's a link: http://letsmakeknorr.com/Recipes/6200...

                            7 Replies
                              1. re: gilintx

                                my girls love that dip! we serve it with a big round of king's hawaiian bread!

                                1. re: gilintx

                                  Yes its very good, I have made it several times, just not for football.
                                  I save that one for family get togethers.

                                  Thanks

                                  1. re: gilintx

                                    when i was in high school, i was served this dip once in a hawaiian bread. i asked my friend where her mom got the recipe, or what was in it. she said, "oh it's my mom's secret recipe." years later, i realized what it was. yeah, her secret recipe... along with a zillion other people's "secret recipes."

                                    1. re: Emme

                                      it has a cult -- er, um, avid -- following.
                                      i love it and always double the amount of scallions, and incorporate the tender green.

                                      it must sit overnight in the fridge to come together….

                                      in all of its glorious dippiness.

                                      and eaten from a bread bowl…the squishy bread on the bottom is a special treat.

                                      1. re: alkapal

                                        Saved a virtual place for you Alkapal, we had this recently during crazy holiday week.

                                        And I admire your comments (this is a cult isn't it??), luv that you add in extra greens from the scallions, I always end up making double the amount because one is never enough and open up an extra can of the water chestnuts because we like the crunch - just a little more in there is good - YEAH!!!

                                        Strangely though I don't like it after it sits overnight in the fridge and if I have to make it in advance I freshen with sour cream before serving - it really makes a big difference when you loosen it up, I think you like yours a bit thicker. And you need, NEED, more of that extra crusty bread to serve it with and always have more on hand. mmmmm - squishy bread from that leftover bowl....

                                        1. re: lilgi

                                          thanks, lilgi, i'll take that virtual place and happily eat the virtual dip.

                                          i always double the recipe, too. i mean, if you're gonna make it, make it big!

                                          extra water chestnuts is always a good idea. and i use a full bunch of scallions.

                                          i've toyed with the idea of adding minced artichoke hearts. i said *toyed* because i have been afraid to mess up a great thing…or…possibly make it even *more* delicious and addicting. (some of you will understand this concept. LOL).

                                          i'm wondering how it would be as a hot dip? like the famous and easy spinach-artichoke casserole with parmesan….what about adding in the soup packet and also the onions and water chestnuts? i don't need a drop of it but could happily eat it ALL.

                                  2. while technically not a dip dish ...i like frito pie...

                                    chili,cheese and fritos ....with beans or without...onions..whichever variations u like...

                                    1 Reply
                                    1. re: srsone

                                      I remember these from Sonic Drive In...always very good

                                    2. Here are a couple ol' faithfuls:

                                      Crabmeat Dip

                                      Mix together:
                                      1 1/3 cup sour cream
                                      2/3 cup mayonnaise
                                      Add:
                                      6 chopped scallions
                                      6 oz crabmeat
                                      1 can (8 oz) water chestnuts, drained & chopped very fine
                                      1 heaping tablespoon dill weed ( I use lots of it, since I love dill)

                                      Refrigerate 4 hours or more to blend flavors. Serve with tortilla chips.

                                      Reuben Dip
                                      6 oz cream cheese
                                      1/2 cup sour cream
                                      1 cup grated swiss cheese
                                      8 oz diced corned beef
                                      1/2 cup chopped drained sauerkraut
                                      4-6 Tbs milk.

                                      Heat on low in saucepan, thin with milk till creamy. Serve warm or chill for 1 to 2 hours before serving with Pumpernickel or Rye sticks.

                                      5 Replies
                                      1. re: jmcarthur8

                                        Never heard of the Reuben Dip, these I have to try...Thank you

                                        1. re: jmcarthur8

                                          Thanks for the Crabmeat Dip recipe. I made it to serve to friends when we shared a cottage in Maine last weekend. Got the dip ready to go, adding sour cream and fresh crabmeat when we got to the cottage. Everyone loved it. My husband especially liked the crunch from the water chestnuts which I didn't not chop very fine.

                                          1. re: dfrostnh

                                            Glad you liked it! The stuff is totally addictive.

                                          2. re: jmcarthur8

                                            Reuben dip came out great.

                                            Thanks

                                            1. re: ROCKLES

                                              That stuff is good, isn't it? And not the same old same old..
                                              You're very welcome.

                                          3. i know it's mentioned on other threads, but Bonnie's Buffalo Chicken Dip always up and disappears like a fart in the wind.

                                            7 Replies
                                            1. re: Emme

                                              Omg...I just read the thread about the Bonnies Chicken dip thingy...I want to make this NOW!

                                              I rarely get out to pubs for wings any more and will not buy a deep fryer. I want to live to 50 and have no self control when it comes to deep fried cheese, wings, well anything really.

                                              This I will be making on Friday. Dang you BONNIE!

                                              1. re: Luna2372

                                                Luna - PLEASE ASPIRE to live longer than to 50!!! Your journey will be taking you up many different paths!

                                                1. re: smilingal

                                                  LOL...that's why there is no FryDaddy in my kitchen! I have enough bad habits with out the temptation to throw everything in the fryer! Ummm....homemade beignets...deep fried prawns...STOP THE MADNESS!

                                                  And thank-you for the lovely thoughts!

                                              2. re: Emme

                                                hmmm not sure I could handle the hot sauce...I wonder how it would be without that and maybe black pepper instead...Love the spice, but it doesnt love me

                                                1. re: ROCKLES

                                                  it's not all that spicy, but cut back... or make half a batch with, half without, for those that do and don't want it...

                                                2. re: Emme

                                                  LOL! This is *just* the recipe link I was going to post but I scrolled down to see what had been posted. And this post pretty much describes what EVERYONE has said who tried it - it's *devoured* wherever it's served. :-)

                                                  1. re: LindaWhit

                                                    YEP, I made it and it was just as good as everyone said. Though I made the Ina onion blue cheese for me, I did try a little of the chicken and yep--great stuff

                                                3. Just to give you another idea, there's the ever so popular 7 layer dip. Here's 2 versions for you:

                                                  http://www.browneyedbaker.com/2011/01...

                                                  http://savorysweetlife.com/2010/02/se...

                                                  If you do a search you'll come up with many more. There's one from the NYTimes that uses rice, and some use ground beef.

                                                  1 Reply
                                                  1. re: lilgi

                                                    Yes Ive been researching and there are hundreds out there, thats why I wanted to know the ones CHers have tried and liked...thank you

                                                  2. Gosh I haven't made clam dip in ages. I have a couple of dips that I make once in awhile (other than the ones mentioned) that everyone really likes.

                                                    Hummus using a ritz crackers, delicious
                                                    Dog Team Tavern Dip (made with cottage cheese, sour cream, ground smoked ham, wasabi powder or in a tube)( got this out of Bon Appetit or Gourmet years ago.

                                                    6 Replies
                                                    1. re: chef chicklet

                                                      Hey that one sounds good..should I google it or do you have it written the way you like it?

                                                      1. re: ROCKLES

                                                        You know I really gravitated to this recipe in the first place because I loved the name!
                                                        I see that there are others out there, but they use horseradish, bet that's good too.
                                                        Here it is:
                                                        1 1/2 cup cottage cheese
                                                        1/2 cup sour cream
                                                        1/2 cup coarsely chopped smoked ham (ground-is good)
                                                        1T or to your taste - wasabi powder or (use the tubed) S&B)
                                                        Mix the all of the ingredients well, and spoon into a crock, refrigerate overnight for best flavors. Serve with crackers or raw vegetables. When I put this out for my family for sporting events (football, basketball or hockey) it disappears. I wish i could remember which magazine because it would say where it originated. I love any dip I can use celery sticks to scoop with.

                                                        1. re: chef chicklet

                                                          Thanks chef, I googled it and the Tavern came up, but looking in their recipes and I didn't see this dip...thanks again. I look forward to trying it

                                                          1. re: ROCKLES

                                                            Anytime! hope you like it - we all love wasabi, so I might add the recipe comes with a warning! Um I've forgotten to mention the wasabi and surprised a few guests with it, oh well.

                                                            1. re: chef chicklet

                                                              Dog Team was a hit, although I tripled the amount of Wasabi for our taste.

                                                              Thanks again

                                                              1. re: ROCKLES

                                                                Good for you, I would of told you to do that, but was afraid I 'd scare you. You know with guests and all... lol!

                                                    2. 3 easy ones here:
                                                      Blue cheese = sour cream, crumbled blue cheese, garlic powder, dash o cayenne pepper, black pepper, salt. Some add mayo to it, I do not. thin it down with milk if you like it thinner for dipping.

                                                      Shrimp dip = canned tiny shrimp, (2 cans), sour cream, shake or 2 of tabasco, dash o cayenne pepper, catsup, just enough to make it pink and give it some sweetness. Maybe salt, your call. Make this in a food processor or with a mixer to smash up the shrimp.

                                                      South of the border = sour cream, hot salsa, tsp of sugar, and some chopped pickled jalapenos. This stuff just disappears like magic, and couldn't be easier.\\

                                                      Enjoy!! btw the blue cheese is great on salad too!!

                                                      1 Reply
                                                      1. re: Nanzi

                                                        these sound good, there are 18 weeks to go so these will definitely be tried out

                                                        thank you

                                                      2. Layered Taco dip- browned ground beef with taco seasoning, refried beans, taco sauce, shredded cheese, sour cream dollops.
                                                        Hummus is good and good for you. I make it with a can of chickpeas, 2-3 heaping tablespoons of tahini, squirt of lemon, evoo, sun dried tomatoes and feta. Whir it up in the food processor and add water to thin to likeness.

                                                        1 Reply
                                                        1. re: monavano

                                                          i like that layered taco dip, too. i've seen it made like a giant pizza -- covering a pizza pan.

                                                        2. If you enjoy garlic, then Lebanese garlic sauce, toum is for you:
                                                          http://thefoodblog.com.au/2010/04/fas...

                                                          I roast a large pan of potatoes and zuchinni sliced longwise as well as a bunch of asparagus spears until fork tender and serve them with the toum. Delicious.

                                                          6 Replies
                                                          1. re: HillJ

                                                            hillj - do you make the first or second recipe?

                                                            1. re: smilingal

                                                              smilingal, 2nd version with the blender. For all the reasons the blogger said.

                                                                1. re: smilingal

                                                                  Wonderful. The toum goes really well with crisp potatoes, veggies and toasted bread points. I hope you enjoy it.

                                                            2. re: HillJ

                                                              Wow, this looks so interesting - I'll have to give it a try! I would never have thought to use an egg white for emulsification.

                                                              1. re: biondanonima

                                                                You wind up with a super whipped, light and airy garlic dip. A nice departure from thicker, heavier dips.

                                                            3. our family makes a Shrimp dip

                                                              can of Campbell's Cream of shrimp soup (this is the hardest to find)
                                                              block of cream cheese; softened
                                                              chopped green onion to taste
                                                              1 tsp worchestershire sauce
                                                              salad shrimp (you pick the amount but use a bunch) or a can of tiny shrimp

                                                              5 Replies
                                                              1. re: Atochabsh

                                                                My sister in law makes a similar version to yours Atochabsh that doesn't include the hard to find cream of shrimp soup.

                                                                block of cream cheese
                                                                prepared or homemade cocktail sauce
                                                                1 can of tiny shrimp
                                                                1 bag of dried shrimp
                                                                1 chopped green onion

                                                                Toss the can of baby shrimp into the cream cheese and fold until well blended.
                                                                Add this mixture to a serving bowl
                                                                Pour cocktail sauce over cream cheese mix
                                                                Sprinkle dried shrimp & chopped green onion over that
                                                                And serve cold
                                                                We put out an assortment of crackers and endive cups

                                                                1. re: HillJ

                                                                  I have made similar to these a few times when I was bored with clam dip
                                                                  Though I have never added cream of shrimp soup (i admit to not knowing that existed)
                                                                  and I have never used dried shrimp

                                                                  New suggestions to try

                                                                  Thank you

                                                                  1. re: ROCKLES

                                                                    The Campbell's Cream of Shrimp soup does add a lot of flavor. Since it is more expensive then other Campbell's soup, I buy a can and split it. Freeze 1/2 and make a 1/2 recipe of the dip.

                                                                2. re: Atochabsh

                                                                  i went to a party during the holidays years ago and it was a sort of potluck appetizer thing.
                                                                  One of the guests that couldn't attend sent a shrimp dip. I thought I was going to eat the whole bowl it was that good. However it's a little different than yours. It had shrimp, was pinkish in color, had onion, celery, and parsley but the kicker was cheddar cheese. I can't say that it had Campbell's soup in it because I don't know. Whatever - it was sooooo good. I was promised the recipe, (and the host said everyone always asks for it) and of course as things go, I never got it. Man was it good. I've been on an ongoing search for about 15 years now....

                                                                  1. re: chef chicklet

                                                                    This dip tends to have a pinkish color to it, due to the cream of shrimp soup. So maybe you are getting closer to your desired recipe. :-)

                                                                3. and another favorite

                                                                  Joes Crab Shack Crab Dip
                                                                  2 oz Cream Cheese (softened)
                                                                  4 tsp. Diced Yellow Onion
                                                                  1 Tbsp. Butter (softened)
                                                                  4 tsp. Finely Diced Green Pepper
                                                                  1/4 C. Sour Cream
                                                                  1/4 tsp. Seasoned Salt
                                                                  1/8 tsp. Paprika
                                                                  1 Tbsp. Mayonnaise
                                                                  1/4 C. Shredded Mozzarella Cheese
                                                                  1 (6 oz.) can Crab Meat (drained)
                                                                  Fresh Diced Green Onion (garnish)
                                                                  Fresh Chopped Parsley (garnish)

                                                                  Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad.

                                                                  3 Replies
                                                                    1. re: Atochabsh

                                                                      that crab dip does sound delicious!

                                                                      1. re: alkapal

                                                                        I made this one and it was very good!!

                                                                    2. Love buffalo dip. That is a football classic around here. I also make chili dip (layer cream cheese, chili, and shredded cheddar in a dish and bake), andouille dip with crispy bits of sausage and black beans, layered Mexican dip (layers of refried beans, diced tomatoes, shredded cheddar, sour cream, scallions, and guacamole), and hummus with lemon and garlic.

                                                                      2 Replies
                                                                      1. re: Njchicaa

                                                                        I assume you mean chili sauce? I think the others in my group will like this one!

                                                                        thanks

                                                                        1. re: ROCKLES

                                                                          no I meant actual chili. I make it when I have some leftover from the week. My sister and aunts make it with canned chili and it tastes fine that way too. I serve with Tostitos Scoops.

                                                                      2. Skordalia — I like both the bread and potato variations. Best with veggies or pita chips, though I can see eating it with fritos.

                                                                        5 Replies
                                                                        1. re: odkaty

                                                                          Reminds me of eating mashed potatoes on a chip. How is the consistency? Is it grainy like mashed potatoes or is creamy? Would it be good with sour cream or creme fraiche added to thin it out? Served warm or cold?

                                                                          1. re: ROCKLES

                                                                            I've always had it room temperature. With the right potatoes (don't go all fancy, use basic russets, and use a potato ricer rather than a food processor/mixer) or bread it has a nice and creamy consistency. Like mashed potatoes, you don't want to over-beat either version or run the risk of ending up with paste.

                                                                            As for the cream, it doesn't need to be thinned out. The sour cream lover in my house says on the side, definitely not mixed into the skordalia.

                                                                            1. re: odkaty

                                                                              this sounds really good...I love 'taters.

                                                                              All though this may not be right for the event...my freinds and I love Thanksgiving dip...bake some french fries...then put them in a deep dish...top with turkey, then stuffing, then gravy then grated cheese...bake it till it bubbles...eat with a fork and a good beer!

                                                                              1. re: Luna2372

                                                                                Luna - OMG - it immediately made me think it is something my late husband would have loved with Thanksgiving leftovers!

                                                                                1. re: smilingal

                                                                                  That's a lovely thing to say. I don't know just what else to say.

                                                                          1. re: Uncle Bob

                                                                            :::Psssttt...The OP said "can't use nuts"::::: :-(

                                                                            1. re: LindaWhit

                                                                              except peanuts are a legume not a nut :)

                                                                              1. re: LaLa

                                                                                True. But peanuts are the usual culprit in "nut allergies" so that's why I said it.

                                                                                1. re: LindaWhit

                                                                                  and its hard to dip a chip in a peanut... : )

                                                                                  Thanks Uncle Bob!!

                                                                          2. I would like to know about your clam dip!

                                                                            5 Replies
                                                                            1. re: LaLa

                                                                              We have several different types of clam dip. The base is the recipe on the side of the canned clams...I think Mortons clams? From there we have improvised several different ways, adding shrimp or crab, adjusting the heat, adding basil instead of parsley, more sour cream, more or less cream cheese, more clam juice, real clams instead of canned, mussels, artichokes etc etc . Its been doctored up and down so much. One dip that we love is just an 8oz cream cheese and the small can of clams with juice-blended-thats it. Its so rich this way that its hard to eat much, but hard to stop eating.

                                                                              1. re: ROCKLES

                                                                                another version - that has been a favorite for decades - is a can of clams minced or chopped in with the juice, a browned onion done in butter,, a cup and a half of crushed ritz crackers, and some more melted butter - all mixed together then baked till browned - about 1/2 hour at 350.
                                                                                serve with ritz - always a winner!

                                                                                1. re: smilingal

                                                                                  Sounds great...I will give that a try when we are ready for the clam dip again!!

                                                                                  thanks

                                                                                    1. re: LA Buckeye Fan

                                                                                      Is there any cream cheese or sour cream added? Sounds good, but not sure what you do with it once it comes out of the oven, do you dip crackers into it?

                                                                            2. What about the infamous spinach dip?
                                                                              I am surprised no one has mentioned it.
                                                                              Knorr dry vegetable soup mix is what I use as the base, I'm sure many variations exist if you search it

                                                                              2 Replies
                                                                                1. re: pancake

                                                                                  Thanks, I actually find spinach dip a bit boring. I think maybe I have eaten it too much in other settings. Keep those ideas rolling, I almost have a season worth of new dips. We are all excited about these new ideas! If our team can win the games, then we will eat the ones (out of superstition) that we win with.

                                                                                2. So I have a version of Bonnie's Buffalo Dip in the oven.

                                                                                  I did it in an 8"x8" pan, so 4 thighs instead of breasts. And I used crumbled blue cheese and home-made blue cheese dressing...
                                                                                  and....
                                                                                  I USED NO CREAM CHEESE!
                                                                                  Sacrilege...I know...but I made a great home-made blue cheese dressing, and used lots of celery...I want not to feel...ummm..clogged.

                                                                                  Being that i have never had the "real thing' , I hope I like the "light" thing.

                                                                                  But it smells yummy and I'm going to devour it now!

                                                                                  3 Replies
                                                                                    1. re: ROCKLES

                                                                                      I am now just recovering from the experience...LOL...No really...I just loved it. It was slightly to wet...I made it again with breast meat and it was better. Too much juice in the thighs. But man I am dying to make it with a big chunk of cream cheese!
                                                                                      Maybe for Halloween.

                                                                                      1. re: Luna2372

                                                                                        Would love to try it your way ... how much blue cheese/dressing did you use?

                                                                                  1. My friends from Austin TX gave me this recipe 30 years ago... Just don't deviate from it, and it's perfect! The best 7 Layer Dip I ever had.
                                                                                    Ingredients:
                                                                                    1 can of vegetarian refried beans
                                                                                    1.5 cups of good freshly made guacamole
                                                                                    1 16 oz container of sour cream
                                                                                    ½ cup of mayonnaise
                                                                                    1 package of dry chili mix (look for something that has ground chili as it’s 1st ingredient and doesn’t contain msg, or masa).
                                                                                    8-10 oz. of shredded cheddar cheese.
                                                                                    2 large tomatoes seeded and diced
                                                                                    ½ cup of canned sliced black olives
                                                                                    4-5 scallions cut broadly
                                                                                    1 large oval platter around 18” in length
                                                                                    1 large bag of sturdy Corn chips

                                                                                    Preparation:
                                                                                    Mix beans with about 2 tsp. Of chili mix.
                                                                                    Thinly spread bean mixture to cover the entire bottom of the platter
                                                                                    Spread the guacamole over the beans gently so they do not blend, be sure to cover so bean mix is not visible.
                                                                                    Mix sour cream, mayonnaise, and remaining chili mix (some mixes are saltier then others, taste as you go to get the best result, spread mixture over guacamole gently spreading so mixture is not mixing with guacamole. Be sure you can’t see the guacamole.
                                                                                    Sprinkle shredded cheddar cheese over sour cream. Cover the entire dish.
                                                                                    Sprinkle chopped tomatoes over cheese.
                                                                                    Sprinkle black olives on top.
                                                                                    Sprinkle scallions over top.
                                                                                    Dish should appear very colorful.
                                                                                    Chill for at least 4 hours. Overnight works well too.
                                                                                    Serve with chips.

                                                                                    2 Replies
                                                                                    1. re: michele cindy

                                                                                      this sounds great, but I would have to deviate with burger instead of beans (they dont like me much)
                                                                                      and have to go very light on the ground chili

                                                                                      1. re: michele cindy

                                                                                        this is what my cousin brought to a potluck years ago and it was very good -- a big hit.

                                                                                      2. im thinking about the traditional clam dip recipe, but adding mashed up cannellini beans to it.
                                                                                        i will DEF add garlic, some chili flakes (or tampenade) parsley, evoo and instead of bacon, maybe just some bacon flavored sea salt! (i just got the idea from reading up what the HOLY GRAIL of ingredient
                                                                                        pairings would be for clams. check out the FLAVOR BIBLE> i got it once i entered into chef classes
                                                                                        as a hobby. let me kno if it worx! xoxo

                                                                                        4 Replies
                                                                                        1. re: Hairguru

                                                                                          I like the idea of the bacon salt, but not the white beans. I think it will add a strange texture to something I like to remain creamy.

                                                                                          1. re: michele cindy

                                                                                            im mashing them. the weight of the beans will satisfy my big man guests.
                                                                                            did u chek out the flavor bible i mentioned...? emeril has a recipe i saw similiar to mine-
                                                                                            sans the beans. BUT thats what cooking is all about- CREATIVITY.

                                                                                            thnx for replying- we can all learn from ea. others comments that way! :)

                                                                                            1. re: Hairguru

                                                                                              Looks like a must have book. I'm just not into white bean dip, (I love clam dip) but I love them in soup, with pasta and broccoli garlic and oil, and using them for baked beans. That's about it. Just don't care for them smooshed.

                                                                                              1. re: michele cindy

                                                                                                wowwww gr8! idea- white beans for BAKED BEANS. awesome. cant wait to try

                                                                                        2. This is a delicious dip and it doesn't have to be too spicy:

                                                                                          http://www.cdkitchen.com/recipes/recs...

                                                                                          1. Tzatziki (yogurt, cucumber) with minced dill and mint served with pita wedges.

                                                                                            1 Reply
                                                                                            1. There's a very easy sausage dip --

                                                                                              1 can of Rotel
                                                                                              1 8oz block of cream cheese
                                                                                              1 lb cooked sausage (I use the spicy sausage), cooked

                                                                                              Soften cream cheese and combine ingredients in a crock pot, stirring until well combined (it will take a little while for the cream cheese to get soft enough to stir). It's not the most appetizing looking but it is delicious!

                                                                                              1. This may have been suggested already but, just in case....try a bacon and horseradish dip. It's terrific.

                                                                                                3 Replies
                                                                                                1. re: mucho gordo

                                                                                                  I was going to suggest that. I just use equal parts mayo and sour cream, some horseradish to taste, and bacon pieces (the kind that come in a pouch - like Hormel). So easy - and always gets rave reviews.

                                                                                                  1. re: mucho gordo

                                                                                                    So many different version of bacon horseradish, any suggestions on which one?

                                                                                                  2. My go-to Super Bowl dish is the following 5-layer dip:

                                                                                                    http://www.foodnetwork.com/recipes/el...

                                                                                                    It's by Ellie Krieger, so it's healthier than most. Plus, it uses black beans (with a little chipotle) instead of refried beans. It's delicious - and you don't feel so bad after eating it!

                                                                                                    1. has anyone mentioned taramasalata? that stuff is addictive.

                                                                                                      http://greekfood.about.com/od/dipsspr...

                                                                                                      1 Reply
                                                                                                      1. The OP implies that dips are easily eaten. The thing is, dips are easily served, but not easily eaten. It is distracting to look down to your plate, find the chip and dip the chip.

                                                                                                        I prefer a big bowl of chili or jambalaya and a spoon. I can easily find my mouth without looking away from the action.

                                                                                                        2 Replies
                                                                                                        1. re: GraydonCarter

                                                                                                          LOL.

                                                                                                          a man with D.A.D. -- a "dip attention disorder."

                                                                                                          ps, the remedy: your *own* bowl of dip, and the bag of chips right there at hand.

                                                                                                          alternative and quite likely unacceptable method: get dip bowl, break chips into bowl, eat mindlessly with spoon.

                                                                                                          1. re: GraydonCarter

                                                                                                            thats a good one, but luckily football has enough breaks in the action to eat ALL the dip