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Back To Top  Artichoke Dip  Ingredients: 1/2 cup Dijon mustard 1/4 cup mayonnaise 1 tbsp. seasoned salt 2 12-oz. cans water packed artichoke hearts, drained and chopped 2 lbs. cream cheese, softened Preparation: Mix mustard, mayonnaise, salt and artichokes; add cream cheese and blend well. Microwave 35-40 seconds. Serve warm with chips. Back To Top Artichoke Dip Five-Ways  This recipe gets nothing but compliments. It's so easy and doesn't require any fancy ingredients. 1 14-ounce can artichoke hearts, chopped 1 cup regular or lowfat mayonnaise 6 to 8 ounces shredded Parmesan cheese dash Tabasco sauce Preheat oven to 350 degrees F. Combine all ingredients and place in a small baking dish. Bake for 30 minutes, until bubbly. Serve with plain crackers. Variation 1: Chile Cheese Artichoke Dip Substitute shredded cheddar cheese for the Parmesan and add a 4-ounce can of diced green chiles. Serve with corn chips for dipping. Variation 2: Crab and Artichoke Dip Prepare standard recipe adding: 1 2-ounce jar chopped pimentos, drained 8 ounces crab meat, picked over 1 4-ounce can diced green chiles Combine all ingredients and pour into baking dish. Top with 1/3 cup toasted sliced almonds and serve with pita triangles or plain crackers Variation 3: Spinach Artichoke Dip Prepare standard recipe adding, 1 10-ounce packaged frozen chopped spinach, thawed and 3 ounces of softened cream cheese. Serve with tortilla chips or plain crackers. Variation 4: Cold Artichoke Dip Prepare standard recipe, decreasing mayonnaise to 1/2 cup and mashing artichokes well with a fork. Chill before serving with crackers. Variation 5:Artichoke Dip 14 oz. can of artichoke hearts, drained and chopped 3/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1 teaspoon lemon juice dash of garlic powder salt and pepper to taste Heat oven to 350 degrees F. Combine all ingredients thoroughly in a medium bowl. Spread in an ungreased 9 inch quiche or pie pan or 1 quart shallow casserole. Bake for 25 to 30 minutes or until thoroughly heated. Serve hot or cold with crackers or vegetable dippers. Back To Top Avocado Dip With Sour Cream
processor with sour cream, chopped tomatoes, green onion, lime juice, and hot sauce. Cover and process until smooth. Chill thoroughly and serve avocado dip with crackers, crusty bread, or vegetables dippers. Back To Top Baba Ghanoush (Middle Eastern) (Makes: About 2 Cups) 2 medium eggplants, about 1 pound total 4 garlic cloves, coarsely chopped 1/4 cup tahini (sesame seed paste) 1 lemon, juiced 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped roasted pistachios, for garnish Pita bread, cut into wedges, for dipping Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them. For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.) When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible. In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping. Back To Top Bacon & Cheese Dip Ingredients: 6-8 rashes bacon - diced and cooked (or buy ready diced bacon) 500 sour light cream Chopped chives Pepper and salt 8 spring onions - chopped 1 onion - finely chopped 250 grated tasty cheese 250 grated Mozzarella cheese Preparation: Cut off top of cob loaf, remove bread from inside cob loaf, so as cob loaf is hollow, being careful not to break outer crust. Mix all ingredients together, then fill hollow cob loaf with mixture. Place on tray in oven (approx 180*) for 30 - 40 minutes. Break bread and top which has been cut off the loaf into 2-3 cm pieces. 10 minutes prior to cheese dip being ready to remove from oven, place pieces of bread on oven tray to brown and crispen. Crispy bread can now be dipped into tasty cheesy mixture and enjoyed by your guests. Your guests will love this dip, it is quite different, if you want some yourself, get in quick, because it will all be gone in a flash. It can easily be re-heated by placing back in the oven for just a couple of minutes. Back To Top Bacon & Onion Dip (Makes: 16 Servings) Ingredients: 1 pint sour cream 2 scallions, chopped 2 Tbsp bacon bits * 1/2 pkg Hidden Valley Ranch Dip Mix Mix dip mix (be sure to use only 1/2 pkg.) into sour cream. Add chopped scallions, reserving a small portion for garnish. Serve dip in a flat bowl and sprinkle bacon bits and reserved scallions on top. Serve with pork rinds and celery sticks. * Be sure to use REAL bacon bits and not the artificial "salad topper" variety. Back To Top Bacon Cheese Dip 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 2 cloves garlic, minced 1/4 cup green onions, chopped 3 ounces real bacon bits 1 cup sour cream 1 tomato, chopped Combine cheeses, garlic, onions, bacon bits and sour cream in a baking dish and mix well. Bake at 350 degrees F for 45 minutes. Top with chopped tomato and serve with crackers and/or tortilla chips. Back To Top Bacon & Tomato Spread 
mayonnaise until smooth. Add garlic salt and tomatoes. Cook bacon until crispy; drain well and crumble. Add bacon to cream cheese mixture when ready to serve. Serve as spread with party rye rounds or as a dip (thin with a little milk if necessary). Back To Top Baked Clam Dip Ingredients: 1 envelope vegetable soup mix (such as Lipton) 2-8oz. pgks cream cheese, softened 2-6 1/2oz. cans minced or chopped clams, drained, reserve 1/2 c. liquid 1/2t oregano 1/8t pepper 6 slices bacon, crisp-cooked and crumbled (or substitute 1T bacon bits) buttered bread crumbs Preparation: Preheat oven to 350 degrees F. Combine soup mix, cream cheese, clams, reserved liquid, oregano and pepper in a bowl. Beat with electric mixer until smooth. Stir in bacon. Turn into lightly greased 1-quart casserole, then top with bread crumbs. Bake uncovered 20 minutes or until heated through. Microwave Directions: Prepare mixture as above. Heat uncovered at high for 4 minutes or until heated through. (When I microwave this dip, what I do is take my buttered bread crumbs and brown them in the oven in advance. Then I sprinkle them on the dip. Otherwise they don't get that nice brown look. Back To Top Black Bean Salsa With Exotic Fruit & Vegetable Chips  This quick and easy recipe is a different twist to salsa. Great with your meal and great for snacking. Prep Time: 10 minutes Makes: 2 1/2 Cups Salsa; 6 Servings 1 (15-ounce) can black beans, drained & rinsed 2 plum tomatoes, seeded and chopped 1/4 red onion, finely chopped 1 jalapeno pepper, seeded and finely chopped 1 clove garlic, finely chopped 1 lime, juiced Salt A few dashes hot sauce, to your taste Chopped cilantro leaves, optional 1 bag (5 ounces) plantain chips (recommended: Goya brand) 1 bag root vegetable chips (recommended: Terra Chips, any variety) Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping. Back To Top BLT Dip 1 tomato - de-seeded and diced 1 - jar real bacon bits (Oscar Meyer) 1 - cup sour cream 1/2 - cup mayo Mix all the above ingredients together let chill. Toast bread and cut in quarters - serve with dip. Note: You can toast bread ahead of time, but do not store in plastic container, wrap in aluminum foil - keeps the moisure out. Back To Top Blue Cheese Dip  (Makes: About 3 1/2 Cups Of Blue Cheese Dip)
salt and white pepper; stir well. Add blue cheese; stir gently. Chill blue cheese dip for at least 1 hour. Serve with assorted vegetables, crackers, or as a topping for baked potatoes. Back To Top Blue Cheese Dip For Buffalo Wings (Makes: About 1 1/2 Cups)
chill for an hour or two. Serve as a dip for the Buffalo wings. Back To Top Blue Cheese Dressing 1 3oz pkg cream cheese 1 1/2 ounces crumbled blue cheese 1 8oz carton sour cream 1 tsp lemon juice 1/4 tsp onion powder 1/4 tsp salt 2 tbsp milk Soften cream cheese and combine with blue cheese. Stir in sour cream and remaining ingredients. Cover and chill for 2 hours or more. Back To Top Cajun Smoked Salmon Dip  (Makes: 1 1/3 Cups) 1/2 cup sour cream 3 ounces cream cheese, softened 1/2 packet ranch dressing mix 4 ounces smoked salmon, flaked 1 green onion, chopped 1 teaspoon chives, minced 1/2 teaspoon cayenne 1/8 teaspoon chipotle chile powder, optional Puree everything in a food processor until smooth. Serve with crackers. Back To Top Caramel Fruit Dip 8 oz. cream cheese, softened 3/4 cup packed brown sugar 1 cup sour cream 2 tsp. vanilla extract 2 tsp. lemon juice 1 cup cold milk 1 small package instant vanilla pudding mix In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the rest of the ingredients; beating after each addition. Cover and chill for at least 1 hour. Serve with an assortment of fruits. Back To Top Cheese & Artichoke Dip
Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips. Back To Top Cheese Dip Ingredients: 1 lb. ground beef 1 lb. Velveeta cheese, cubed 1 (8 oz.) jar picante sauce Chips
Brown ground beef and drain well.
low heat, melt butter. Sauté onion until tender. Add tomatoes, chiles, and salt, mashing tomatoes with a fork. Simmer, stirring a few times, for about 15 minutes. Add cheese cubes, stirring until cheese is melted. Stir in cream. Continue to cook, stirring constantly, for 2 minutes longer. Remove from heat and let stand for 10 minutes. Serve in chafing dish, slow cooker, or other dish with heat. Serve chile con queso dip with corn chips or vegetable dippers. Sauté a little chopped jalapeno or serrano pepper with the onion for hotter dip. Back To Top Chili Dip  2 pounds ground beef 2 medium onion, chopped 3 jalapeno peppers, chopped 3 tablespoons chili powder 1 can tomato soup 1 (16 oz) can tomato sauce Salt and pepper to taste 1 pound Velveeta cheese Saute meat, onion, and jalapenos. Drain off fat. (I blot with paper towels. Add chili powder, tomato soup (rinse can with water and add), and tomato sauce (rinse can with water and add). Add Velveeta in small chunks and stir until cheese melts. Serve hot with chips. Keeping this warm in a crock pot is ideal. Recipe is easy to cut in half or freeze. Also good on hot dogs for chili dogs! Very versatile. Hint: If you don't want to use raw jalapenos, use jalapenos in escabeche instead. In other words, pickled, in a can! Back To Top Clam Dip 1 
Mix the cream cheese, mayonnaise, and garlic together until smooth. Add minced clams and blend in with remaining seasonings. Chill clam dip thoroughly. Serve clam dip with chips, crackers, or vegetable dippers. Back To Top Clam Dip 2  Clam Dip is an easy and delicious party food. The trick to a great clam dip to make it the day before giving the flavors a chance to blend. two 6 1/2 oz. cans of minced clams 8 oz. cream cheese, softened 1/4 cup sour cream 2 Tbsp. minced shallots 1 Tbsp. minced parsley 2 tsp. fresh lemon juice 1 tsp. Worcestershire sauce 1 tsp. Tabasco sauce dash of cayenne pepper dash of salt dash of freshly ground black pepper Drain minced clams, reserving the liquid. Combine 3 Tbsp. of clam liquid, cream cheese, sour cream, shallots, parsley, lemon juice, Worcestershire, Tabasco, cayenne pepper, salt and black pepper in a food processor until mixture is well combined. Transfer mixture to a medium bowl and stir in minced clams. Cover and refrigerate overnight. Serve cold with chips, crackers and/or crudits. Garnish with minced parsley, if desired. Back To Top Clam Dip 3  4 cans minced clams, drained 1 8-ounce bar philadelphia cream cheese 1 small onion, chopped fine 1 tablespoon mayonnaise 3 tablespoons lemon juice 2 tablespoons ketchup 2 tablespoons Worchestershire sauce salt to taste Mix the first 3 ingredients together. All the seasonings listed are approximate and should be adjusted for your particular taste buds. Add seasonings slowly, until taste is good to you. Refrigerate before serving. Back To Top Cottage Cheese-Herb Dip  (Makes: 1-1/3 Cups Dip)
Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and reblending as required until mixture is smooth and creamy. Serve with fresh vegetable sticks. Back To Top Crab Dip  (Makes: About 2 Cups Of Crab Dip)
and remaining ingredients; mix to blend well. Cover and chill crab dip. Serve crab dip with assorted crackers. Back To Top Crabmeat Dip  1 pound white crab meat 1 cup mayonnaise 1 can cream of mushroom soup 1/2 cup onions (chopped fine) 1 cup cheddar cheese (shredded) 1 teaspoon salt 1 teaspoon Pepper Put all ingredients in a slow cooker on low and cook about two hours. Stir ever 20 minutes. Keep mixture warm. Best served with crackers or in small pastry puffs. Back To Top Creamy Horseradish Dip 1/2 Cup Sour Cream 2 Tbsp. Horseradish Combine ingredients and refrigerate for minimum of 1 hour before using. Great to dip Beef, Lamb, Pork or Chicken. Back To Top Creamy Mint Sauce Dip 1/2 Cup Sour Cream 2 Tbsp. Mint Jelly Combine ingredients and refrigerate for minimum of 1 hour before using. Great for dipping Lamb. Back To Top Creamy Swiss Chicken Dip 1 Can Cream of Chicken Soup 1/2 Cup White Wine 1/3 lb. Swiss Cheese Grated 1.) Combine all ingredients into a microwave safe bowl. 2.) Microwave on high for 2 minutes or until cheese is melted, stirring half way through. 3.) Keep warm for dipping. Back To Top Creole Dip 8 ounces cream cheese (softened) 1/2 cup Hellman's Mayonnaise 1 Tbsp. Creole seasoning 1 green bell pepper - chopped 1 red bell pepper - chopped garlic powder and cayenne pepper to taste Blend Well. Serve on crackers with a slice of black olive on top. Back To Top Cucumber Dill Dip (Makes: About 2 1/4 Cups)
Peel cucumber; halve lengthwise, remove seeds, and grate. Squeeze excess liquid from grated cucumber. Combine with remaining ingredients. Chill dip thoroughly before serving. Serve with assorted crackers or veggie dippers. Back To Top Cucumber Sour Cream Dip Prep Time: 10 minutes Makes: 1 Quart 2 large cucumbers, peeled, seeded and finely grated 2 pints sour cream 1/2 cups chopped herbs (parsley, chives, tarragon, mint, dill, etc., or combination) Kosher salt and freshly ground black pepper In a strainer, squeeze out excess liquid from the cucumbers. Mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use. Variations: Substitute 1 pint good-quality whole milk plain yogurt for one pint of the sour cream. Omit herbs and add one clove minced garlic and approximately 1 tablespoon cumin, to taste. Or add 4 or 5 finely minced scallions, greens included. One to 2 tablespoons Dijon mustard can be added to either combination. Back To Top Curry Garlic Dip This dip is fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp! (Makes: About 2 cups of dip) 1 pint mayonnaise 3 tbsp chili sauce 1 tbsp curry powder 1 tbsp garlic powder 1/4 tsp salt 1/4 tsp pepper 1 tbsp grated onion 1 tbsp Worcestershire sauce 1. Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. (This dip will keep refrigerated for 2 to 3 weeks.) 2. Present with an assortment of lightly blanched and raw vegetables. Some Favorite Veggies: Artichoke Hearts, Asparagus, Broccoli, Carrots, Cauliflower, Celery, Cherry Tomatoes, Cucumber, Mushrooms, Radishes, Snow Peas, Zucchini, Peppers (green, red, yellow and orange) Back To Top Dairy Fruit Dip (Makes: 2 Cups) 1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 1/4 cup sugar 1/4 cup packed brown sugar 1 to 2 tablespoons maple syrup In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste, beat until smooth. Chill. Serve with fresh fruit. Back To Top Deviled Ham Dip
deviled ham and all other ingredients; beat with electric hand-held mixer until smooth and well blended. Chill devilled ham dip - or deviled ham dip. Serve deviled ham dip with crackers or chips. Makes 1 3/4 cups of deviled ham and pimiento cheese dip. Back To Top Dip For Fresh Fruit 1 - 8 oz. package cream cheese 4 oz. sour cream 1/4 cup milk 1/2 box vanilla instant pudding Mix cream cheese & sour cream together. Blend vanilla pudding into milk. Combine with the cream cheese and sour cream mixture. Refrigerate until ready to serve. If too thick, thin with a little milk. Serve with fresh fruit. Back To Top Fresh Salsa
2 large tomatoes
6 cloves garlic, finely minced
In a small bowl, combine the garlic, mustard,
Preparation:
Mix sour cream and seasoning. Layer avocado mixture, sour cream mixture, and remaining ingredients in order. Serve with chips. Back To Top Hawaiian Fruit Dip  1/2 cup sour cream 1 cup milk 1 package (3.4 ounces) instant vanilla pudding 1 can (8 ounces) crushed pineapple, undrained 1/3 cup shredded coconut Combine sour cream, milk and pudding in bowl with whisk until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving. Fill center of cantaloupe melon with dip. Serve with fruit. Back To Top Hot And Spicy Salsa  (Prep Time: 10 minutes) (Makes: 8 Servings) 2 fresh jalapenos 1 bunch fresh cilantro leaves 1 clove garlic 1 banana pepper 1 lime, juice 1 teaspoon House Seasoning, recipe follows 1 can diced tomatoes Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips. Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Back To Top Hot Clam Dip  (Makes: 12 Hors d'oeuvre Servings) Ingredients: 8 ounces cream cheese, softened cup mayonnaise cup sour cream 1 tablespoon prepared horseradish 2 teaspoons Worcestershire sauce 1 clove garlic, minced or pressed Hot pepper sauce, to taste 1 10.5-ounce can minced clams, drained Crackers, pita chips, bagel chips or rippled potato chips Preparation: Preheat oven to 350 degrees. Stir together all ingredients except clams until well blended. Fold in clams and pour into a baking dish. Bake for 20 to 30 minutes, until bubbly. Serve with crackers, pita chips or bagel chips. Back To Top Hot Crab Dip  Prep Time: 15 minutes Cook Time: 40 minutes Makes: 4 Cups 1 pound jumbo lump crabmeat, free of shells 1 cup grated pepper jack cheese 3/4 cup mayonnaise 1/4 cup grated Parmesan 1/4 cup green onions, minced, optional 5 to 6 roasted garlic cloves or 2 cloves minced 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon or lime juice 1 teaspoon hot pepper sauce 1/2 teaspoon dry mustard Salt and pepper Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points. Back To Top Hot Crab Party Dip (Makes: 2 cups) 6 oz. crabmeat 1/2 cup sour cream 3 oz. cream cheese 1 T. lemon juice 1 tsp. prepared horseradish 2 T. minced green pepper 1 T. minced pimento dash Worcestershire sauce Drain crabmeat, check for foreign particles, set aside. In saucepan, combine sour cream, cream cheese, lemon juice & horseradish, stirring to blend. Add green pepper, pimento & Worcestershire sauce. Add crab meat. Stir over low heat until bubbly. Serve with chunks of French bread, crackers or Ruffles. Back To Top Hot Seafood Dip Ingredients: 3 8 oz. packages cream cheese 6 TBLsps. milk 2 TBLsps. Worcestershire sauce 1 (6 1/2 oz.) can crab meat
Soften cream cheese
Add mayonnaise, Worcestershire, lemon juice and seasonings. Spread evenly in a circle onto a round glass or silver serving platter. Refrigerate while preparing other toppings. 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Add other ingredients. Cook until heated through. Serve with crackers or chips. Back To Top Onion Dip (Makes: About 2 Cups) 1 1/2 cups sour cream 2 tbsp. dry onion soup mix 2 oz. crumbled bleu cheese 1/3 cup chopped walnuts Thoroughly combine the sour cream with the onion mix. Stir in remaining ingredients. Back To Top Pan-Fried Onion Dip  This recipe is similar to the popular California Dip, except it's the real deal. Vidalia Onions and Cayanne Pepper add a great combination of flavors to this dip. And can also be served with potato chips, fresh vegetables, crackers, pizza, salad or grilled chicken. (Makes: 2 Cups) 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Back To Top Pepperoni Pizza Dip 1 pkg. (12 oz.) light cream cheese 1 tsp. Italian seasoning 1/8 tsp. garlic powder 2 cups grated mozzarella cheese 1/2 cup prepared pizza sauce 2 T. finely chopped bell pepper 1/2 cup diced pepperoni Blend cream cheese and seasonings in a food processor or blender. Spread on the bottom of an 8" or 9" inch glass pie or cake pan. Top with 1/2 of the mozzarella, then the pizza sauce, then then remaining mozzarella, then the chopped bell pepper and diced pepperoni. Bake at 350 degrees F for 15 to 20 minutes. Serve warm with snack crackers or corn chips. Back To Top Philly Classic Dip (Makes 2 Cups) 1 pkg 8 oz Philadelphia Cream Cheese, softened 1 envelope Good Seasons Zesty Italian Salad Dressing Mix 8 oz. Plain Yogurt 1 Tablespoon Milk Beat all ingredients in a small bowl at medium speed with electric mixer until well blended. Refrigerate. Serve with vegetable dippers or as a baked potato topper. Back To Top Pico de Gallo 2 cups vinegar 6 tomatoes 1 large onion Jalapeno Peppers ( the hotter you want it the more you use) cilantro, (approximately a 1/4 cup) 1 tsp. cumin 1 Tbsp. oregano salt and pepper to taste 1/2 cup mashed garlic 1/2 fresh lemon Mix all ingredients in blender or food processor. Keep tightly covered and refrigerated. Back To Top Pizza By The Scoop (Makes: 14-16 Servings) 2 pkgs (8 oz each) cream cheese softened 1 bottle (12 ounces) chili sauce 1 pkg (6 oz) bacon, cooked and chopped 1 small onion chopped 3/4 cup each mozarella and cheddar cheese Corn Chips Spread cream cheese on an ungreased 12 inch pizza pan. Spread with chili sauce. Sprinkle with bacon, onion and cheeses. Serve with corn chips. Back To Top Pizza Dip  (Makes: 8 to 10 Servings)
Spread pizza sauce over cream cheese and layer remaining ingredients in order listed. Bake at 350 degrees F for 25 minutes. Serve with corn chips. Back To Top 7 Layer Nacho Dip This dip is always a big hit at parties. Layer in the order given below, in a shallow 9 X 13 pan. 2 cans bean dip - spread across bottom 2-3 chopped avocados - spread on top of bean dip 12 oz sour cream + 1/2 cup Hellman's Mayo + 1/2 package taco seasoning mixed together Spread The Following Evenly: 1 bunch green onions (entire bunch chopped fine) 1 can chopped black olives 2-3 tomatoes chopped 2 cups shredded cheddar cheese Serve with Nachos Back To Top Salsa 2 cups canned tomatoes (undrained and chopped) 1 medium onion, chopped 2 cloves garlic, minced 1 can (4 oz) diced chiles 1 Tblsp wine vinegar 1 bell pepper, diced 1/2 tsp chilli powder Mix all ingredients together, cover and refrigerate. Back To Top Shrimp Dip 1
Chill thoroughly. Serve with raw vegetables or chips. Back To Top Shrimp Dip 2 (Makes: About 3 Cups)
Mix in remaining ingredients. Chill. Serve with chips or crackers. Back To Top Shrimp Dip 3 Ingredients: 1 can cream of shrimp soup 1 (8 oz.) pkg. cream cheese 1 tsp. lemon juice Dash garlic powder Dash paprika 1 can small shrimp
Preparation:
mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters. May be covered and refrigerated for up to 3 days. Back To Top South Georgia Caviar  Prep Time: 10 minutes Makes: 15 Servings This recipe is easy to make and is always a hit at parties. 2 (15-ounce) cans black-eyed peas, drained 1 (15-ounce) can whole kernel corn, drained 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel) 2 cups chopped red bell pepper 1/2 cup chopped fresh jalapeno peppers 1/2 cup chopped onion 1 (8-ounce) bottle Italian dressing 1 (4-ounce) jar chopped pimentos, drained In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips. This recipe can also be used as a salad to accompany chicken and fish. Back To Top Spicy Guacamole 2-3 avocados, peeled and mixed until fairly smooth. You can use an electric mixer for this. Mix In: 1 tsp. onion salt 1 tsp. garlic salt 1 tsp. pepper 1/2 tsp. cayenne pepper 1/2 tsp. lemon juice 2 Tbsp. Hellman's Mayonnaise You can vary seasonings to taste. Back To Top Spinach Dip 1 Thaw and squeeze 10 ounce package chopped spinach until dry. Stir together spinach, 1 1/2 cups sour cream, 1 cup Hellman's Mayonnaise 1 package onion soup mix 8 ounce can water chestnuts (drained and chopped) 3 chopped green onions Blend well, cover and refrigerate 2 hours. Stir before serving. Great on "Toasteds" Crackers. Back To Top Spinach Dip 2 1 box Frozen Chopped Spinach, cooked and drained 1 pkg. Leek Soup mix 1 small can Water Chestnuts, drained and chopped 1 cup mayonnaise 1 cup sour cream 3 green onion tops, chopped Mix all ingredients together. Cut off the top of 1 1/2 pound loaf of round Sour Dough Bread. Hollow out inside of loaf (saving top and pieces of bread for dip). Fill bread with dip and refrigerate until ready to serve. Back To Top Spinach Dip 3 16 oz. Sour Cream 1 package Knorr Swiss Vegetable Soup 1/2 Small Onion (finely chopped) 8 oz. Mayonnaise 10 oz. Frozen Chopped Spinach Cook spinach and drain well. Add other ingredients. Cover. Refrigerate at least 8 hours. Serve in scooped out pumpernickle. Back To Top Spinach & Artichoke Dip (Makes: 4 Cups) This hot dip is delicious served with tortilla chips, vegetable sticks or crackers. 1 1/2 cups marinated artichoke hearts, chopped 2 cups Smart & Final frozen chopped spinach, thawed and squeezed dry 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup Parmesan cheese, grated 1 teaspoon fresh garlic, minced 1 cup jack cheese, shredded Preheat the oven to 350 degree F. In a large mixing bowl stir together the artichoke hearts, spinach, sour cream, mayonnaise, Parmesan cheese, garlic and 3/4 cup of the jack cheese. Transfer the mixture to an ovenproof casserole dish. Top with the remaining cheese. Bake the dip for 20 to 30 minutes or until heated through and bubbly. Note: Presentation is everything! Look to offer dips or sauces in "edible bowls. " Hollowed-out vegetables, such as purple or green cabbage, bell peppers, pumpkins and melons make excellent edible containers! Back To Top Stovetop Spinach & Artichoke Dip  This yummy dip with great presentation reheats wonderfully and is great for get togethers. Prep Time: 10 minutes Cook Time: 8 minutes Makes: 8 Servings 2 tablespoons extra virgin olive oil, 2 turns of the pan 1 tablespoon butter 3 cloves garlic, chopped 1/2 onion, chopped 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried 1/2 small red bell pepper, seeded and chopped 2 tablespoons all-purpose flour 1/2 cup dry white wine 1 cup chicken or vegetable stock 1/2 cup half-and- half or heavy cream 1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped 2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market Salt and pepper 1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl 1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Sauté 2 minutes, add chopped red pepper. Sauté mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste. Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip. Back To Top Sun-Dried Tomato Dip  Prep Time: 10 minutes Makes: 4 Servings 3/4 pound feta cheese, crumbled 1/2 cup sun dried tomatoes in oil, drained and coarsely chopped 1 clove garlic or 1/2 teaspoon granulated garlic 1 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 3/4 cup milk 1 teaspoon black pepper 1 sack chips (Recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market 1 pound baby cut carrots 1 green bell pepper, cut in strips 4 stalks celery, cut into sticks Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies. Back To Top Sweet Red Pepper Dip  Ingredients: 2 large red peppers 1 cup sour cream 2-3 oz pkgs. cream cheese 1/4 tsp. salt 1/4 tsp. paprika 1/8 tsp. cayenne pepper
Preparation: In a mixing bowl, combine cream cheese, Variation:
according to package directions. Place cooked broccoli and cheese in blender of food processor with sour cream, Parmesan cheese, lemon juice, grated onion, and curry powder. Process until mixture is smooth. Chill thoroughly. Serve with crackers or other dippers. Back To Top |
