Artichoke Spinach Dip
2 cups frozen cut leaf spinach
1 14 ounce can artichoke hearts, drained and chopped
1/2 cup refrigerated Alfredo sauce
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1 to 3 quart slow cooker. Cover and cook on low setting for 2 to 3 hours.
Avocado Dip
2 large avocados, mashed
2 cups nacho cheese sauce
1 teaspoon lemon juice
1 small jalapeno, finely chopped
dash of paprika
1 large garlic clove, minced
1 teaspoon lemon pepper seasoning
Mash avocados, mix well with other ingredients. Chill before serving.
Black Bean Dip
2 14.5 ounce cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro, optional
1/2 cup chopped red or yellow onion
1/4 cup chopped red bell pepper, optional
1 to 2 tablespoons minced jalapeno pepper
1/4 teaspoon salt, optional
1/2 cup nonfat sour cream
baked or fat free tortilla chips
Drain beans, reserving liquid and set aside. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry. Add salt, onion, red pepper and jalapeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with nonfat sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.
Black Eyed Pea Dip
1/4 cup butter or margarine
2 15 ounces cans black eyed peas, drained, reserving 1/4 cup liquid
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blackened seasoning
1 teaspoon Creole seasoning or to taste, optional
1/3 cup green onions, chopped
1/3 cup red bell pepper, chopped
3/4 cup cooked ham, chopped small cubes
Microwave butter in a 2 quart microwave safe bowl on High for 30 seconds or until melted. Stir in peas and all the ingredients with the exception of the reserved liquid and ham. Microwave on high for 7 to 8 minutes or until cheese melts, stirring every 2 minutes. Add the reserved liquid a little at a time if mixture seems too thick. After mixture has melted and is the consistency you desire, add the ham. Serve warm with big scoop corn chips.
Blue Cheese and Bacon Dip
8 ounces blue cheese, crumbled
1 1/2 cups sour cream
1/2 cup yogurt
1 pound bacon bits, cooked
1/4 teaspoon cayenne pepper
Mix all ingredients together well and refrigerate for at least two hours before serving. Serve this dip with battered and breaded mushrooms or veggies of your choice.
Chambord and Amaretto Dip
1 3 3/8 ounce package vanilla instant pudding mix
3 cups cold milk
1/4 cup Chambord Liqueur
1/4 cup Amaretto Liqueur
2 cups frozen whipped topping, thawed
Mix pudding and milk on low speed of electric mixer until blended. Continue mixing until smooth and creamy, about two minutes. Divide into 2 bowls. Add Chambord liqueur to one bowl and Amaretto liqueur to the second bowl. Fold 1 cup whipped topping into each bowl. Chill until serving time. Serve with ladyfinger toast and fresh fruit.
Cheese Fondue Dip
1/2 pound Swiss cheese
1/2 pound gruyere cheese
1 cup flour
1 clove garlic
2 cups dry white wine
dash nutmeg
dash white pepper
Cut cheese into one inch squares. Pour flour into paper bag. Dredge cheese squares in flour. Keep floured cheese in refrigerator for at least one hour. Rub a heavy sauce pan with clove of garlic. Pour in white wine. Heat uncovered over moderate heat. When wine starts to bubble but not yet boiling, add cheese gradually. Stir constantly. Do not boil. Heat until thick. If it does not thicken, mix 1 teaspoon cornstarch with 1/2 cup water and add to cheese mixture. Season with nutmeg and pepper. Transfer to fondue pot. Serve warm with French bread or crudites.
Chile Con Queso Dip
1 pound ground pork or ground beef
1 14 1/2 ounce can Mexican tomatoes, drained
1 small package Mexican Velveeta cheese
1 small can green chiles, diced
1/4 pound Cheddar cheese, grated
1 onion, diced
1 tablespoon grated garlic
salsa to taste
Brown pork and onion until brown; drain off grease. Add garlic, drained tomatoes, chilies, cheeses and salsa; heat until cheeses are melted. Serve in warming dish and keep at low heat. Serve with tortilla chips or crackers.
Clam Dip
1 8 ounce package cream cheese
1/2 cup Miracle Whip
2 hard boiled eggs, cut up small
1 onion shredded
1 package imitation clam sticks cut in small pieces
Cream together cream cheese and Miracle Whip. Mix in eggs, onion and clam sticks. Warm in microwave dish and put in hollowed out bread loaf. Use bread and cracker to dip.
Dilly Ranch Dip
16 ounces fat free sour cream
1 tablespoon chopped onion
1 teaspoon Worcestershire Sauce
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper seasoning
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
3/4 teaspoon onion powder
Mix all ingredients until well blended. Serve as a dip.
Fiesta Party Dip Recipe
16 ounce carton sour cream
2 tablespoons chili spice blend
2 green onions, finely chopped
4 ounce can chopped green chiles
Blend all the above ingredients well, chill 60 minutes before serving. Serve with nachos or raw vegetables as dippers. Makes an excellent topping for a taco salad. Makes over 2 1/2 cups.
French Onion Dip
1 16 ounce container sour cream
1 cup mayonnaise
1 package French Onion soup, dip and recipe mix
Mix all ingredients in a medium bowl. Cover, then chill for several hours. Stir before serving. Serve with chips, crackers or fresh vegetables.
Ginger Dip
1 8 ounce package Nuefchatel cheese, softened
2 tablespoons orange juice
2 tablespoons blood orange premium spread
1/8 teaspoon ground ginger
assorted fresh fruit
Combine ingredients, mixing until well blended. Chill and serve with fruit. For a breakfast treat, serve dip with fruit muffins or nut bread.
Green Goddess Dip
1 cup mayonnaise
1 cup sour cream
1/4 cup lemon juice
1/4 cup chopped parsley
1 clove of garlic, minced
2 tablespoons chopped green onion
2 teaspoons fresh chives
2 teaspoons dried tarragon leaves
salt and pepper to taste
Combine above ingredients and chill for 3 hours. Serve with chips or on vegetables. Makes 3 cups.
Green Onion Cheese Dip
2 cups lowfat cottage cheese
2 tablespoons mayonnaise regular or low fat
1/2 cup coarsely chopped green onions crisp green tops included
1/4 cup parsley leaves
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce or to taste
1 tablespoon fresh lemon juice
Put all ingredients into the food processor. Pulse on and off until onions and parsley are finely chopped and cheese is smooth. Cover and chill for at least one hour. Serve with fat free chips or crisp dipping vegetables. Makes about 2 1/2 cups.
Herb Dip
1 8 ounce package cream cheese
1/4 cup butter, softened
1/2 cup sour cream again
1 tablespoon chopped parsley
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons milk
In a small bowl, beat cream cheese, butter and sour cream. Stir in seasonings and thin to desired consistency with milk. This dip is particularly good with bread sticks, such as rye sticks, but also good with fresh veggies.
Hot Crab Dip
16 ounces cream cheese, softened
1/2 cup whipping cream
6 ounces crab meat, not imitation be sure to remove any shells
1/2 teaspoon Worcestershire sauce
salt to taste
Combine all the ingredients in a casserole dish and bake uncovered at 350F til bubbly about 20 minutes.
Italian Dip
2 cups cottage cheese
1/4 cup black olives
1/4 cup green pepper chopped
1/4 cup grated cheddar cheese
1/4 cup dry Italian dressing mix
3 tablespoons mayonnaise
Combine cottage cheese, black olives, green peppers and cheddar cheese. Blend until well mixed. Add Italian dressing and mayonnaise and mix. Serve with pizza crackers.
Layered Crab Dip
1 8 ounce package cream cheese
1 tablespoon grated onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoon lemon juice
1/2 cup chili sauce
1/2 pound crab meat
2 tablespoons fresh parsley
Mix cheese, onion, Worcestershire and lemon juice together. Spread in a serving dish. Spread chili sauce over top. Spread crab over chili sauce. Sprinkle with parsley.
Mexican Dip
1 pound ground beef
1/2 cup onion chopped
1 clove garlic crushed
1/2 teaspoon salt
1 8 ounce can tomato sauce
1/4 cup catsup
1/2 teaspoon oregano, crushed
1 teaspoon sugar
1 8 ounce package cream cheese
1/3 cup Parmesan cheese
1 green chili pepper
Brown beef with onion, garlic and salt. Drain add remaining ingredients. Heat in crock pot. Serve with dip chips or crackers.
Old Bay Hot Crab Dip
1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoon Old Bay Seasoning, plus a dash more
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 pound lump or backfin crab meat
Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay Seasoning, Worcestershire sauce and dry mustard. Carefully fold in crab meat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350F for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.
Pink Dip
1 8 ounce package cream cheese
2 tablespoons prepared French dressing
2 tablespoons minced onion
1/4 cup ketchup
Combine all ingredients and mix until creamy. Great with carrot sticks and on crackers.
Radish Dip
16 ounces sour cream
3/4 cup Miracle Whip
2 cups finely chopped radishes
1/2 teaspoons hot sauce
1/4 teaspoon pepper
raw vegetables
In a bowl, combine the sour cream, Miracle Whip, hot sauce and pepper. Mixing well. Then mix in finely chopped radishes. Cover and refrigerate until serving. Serve with raw vegetables.
Ranch Spinach Dip
1 1 ounce packet ranch dip mix
16 ounces sour cream
10 ounces frozen chopped spinach, thawed and well drained
8 ounces water chestnuts, rinsed, drained and chopped
1 round loaf French bread
fresh vegetable sticks
Stir together dip mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center using firm bread pieces as dippers. Fill bread bowl with dip. Serve with cubed bread and vegetables.
Roasted Red Pepper Dip
2 red bell peppers
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves
1 cup reduced fat sour cream
1 tablespoon mayonnaise
Preheat oven to 400F. Wash the peppers. Place on oven rack in the preheated oven. Roast, turning occasionally, for 12 to 15 minutes or until skin is charred. Remove to a plastic bag and seal. Set aside until peppers are cool. Remove and peel. Cut open and remove stem, seeds and veins. Place the roasted and prepared peppers in the food processor. Add the paprika, cayenne pepper, salt, lemon juice and basil. Process until mixture is pureed. Remove to a bowl. Fold in the sour cream and mayonnaise. Serve with fat free chips or crisp dipping vegetables. Makes about 2 cups.
Reuben Dip
1 16 ounce can sauerkraut, drained and cut into smaller pieces
1/4 cup sour cream
1 3 ounce package cream cheese
1 8 ounces package Swiss cheese, shredded
2 packages corn beef, cut up
Mix and heat. Serve on rye crackers or cocktail bread.
Sardine Dip
2 cans sardines
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup salad dressing
Drain oil; mash sardines with fork. Chop onion finely, add it and remaining ingredients. Salt and pepper to taste.
Sausage Cream Cheese Dip
1 pound bulk pork sausage
2 8 ounce packages cream cheese
1 can Rotel diced tomatoes
Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted. Serve with tortilla chips or flour tortillas.
Seven Layer Dip
2 16 ounce cans refried beans
1 package taco seasoning mix
1 6 ounce carton avocado dip
1 8 ounce carton sour cream
1 4 1/2 ounce can chopped ripe olives
2 large tomatoes, diced
1 medium onion, finely chopped
1 4 ounce can chopped green chilies
10 ounces Cheddar cheese, shredded
Combine beans and taco mix in bowl, mixing well. Spread evenly in 9 x 13 inch pan. Layer remaining ingredients in order listed avocado dip, sour cream, olives, tomatoes, onion, green chilies and cheese. Serve with large taco or corn chips. Makes 8 cups.
Smoked Whitefish Dip
1 8 ounce package cream cheese
1 cup chopped smoked whitefish
1 teaspoon mayonnaise
Mix together and chill for 1 hour. Serve on bagel crisps or mini rye breads. Makes 3 cups.
Southwest Shrimp Dip
1 pound boiled shrimp, peeled and coarsely chopped
2 cups sour cream
2 tablespoons mayonnaise
1 to 2 teaspoons chile powder or to taste
1/2 teaspoon ground cumin
2 tablespoons finely chopped red Spanish onion or other sweet salad onion
2 tablespoons fresh lime juice
1/4 cup chopped cilantro leaves
1 teaspoon brown sugar
salt to taste
extra cilantro leaves for garnish
Stir together all ingredients except garnish. Cover and chill for at least 2 hours. Garnish and serve with fat free chips for dipping. Makes about 4 cups.
Taco Dip
1 pound ground beef
1 package dry taco seasoning
1 6 ounce can tomato paste
1 cup sour cream
1 pound Velveeta cheese
Brown ground beef, drain. Mix in taco seasoning and tomato paste. Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.
Wagon Wheel Dip
16 ounce carton cottage cheese
3 ounces cream cheese
1/4 cup mayonnaise
1/4 cup catsup
1/2 small onion, chopped
dash Worcestershire
1/4 cup sweet relish or sweet pickles, chopped
1/8 teaspoon paprika
salt and pepper to taste
1 small clove garlic, minced
Blend all together and chill. Serve with crackers or vegetable dippers.
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