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Artichoke Dip

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

Mix mustard, mayonnaise,
salt and artichokes; add
cream cheese and blend well.
Microwave 35-40 seconds.
Serve warm with chips.
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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.
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Avocado Dip With Sour Cream
  • 2 large ripe avocados,
    peeled and pits removed
  • 16 ounces sour cream
  • 2 medium tomatoes, chopped
  • 3 green onions, chopped
  • 1 1/2 tablespoons fresh lime juice
  • a few drops of Tabasco or
    other hot sauce
Cut avocados into pieces; place in a food
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.
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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.
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Bacon & Cheese Dip

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

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.
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Bacon & Onion Dip

(Makes: 16 Servings)

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.
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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.
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Bacon & Tomato Spread

  • 1 package cream cheese, softened, (8 oz)
  • 1 tablespoon mayonnaise
  • garlic salt, to taste
  • 1 tomato, peeled & chopped
  • 6 to 8 slices bacon
Blend cream cheese and
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).
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Baked Clam Dip

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

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.
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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
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
Terra Chips, any variety)

Mix first 8 ingredients and
garnish with cilantro, optional.
Serve with plantain chips and
root veggie chips for scooping.
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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.

You can toast bread ahead of time,
but do not store in plastic container,
wrap in aluminum foil -
keeps the moisure out.
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Blue Cheese Dip

(Makes: About 3 1/2 Cups Of Blue Cheese Dip)
  • 2 cups sour cream, 16 ounces
  • 1 1/2 cups mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 ounces crumbled blue cheese
Combine sour cream, mayonnaise,
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.
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Blue Cheese Dip For Buffalo Wings

(Makes: About 1 1/2 Cups)

  • 3/4 cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons finely
    chopped fresh parsley
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar
  • 1/2 cup crumbled blue cheese
  • salt and pepper
Combine all ingredients;
chill for an hour or two.
Serve as a dip for
the Buffalo wings.
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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.
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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.
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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.
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Cheese & Artichoke Dip
  • 8 ounces process American cheese
  • 1 can (10oz) 98% fat-free cream of mushroom soup
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup evaporated milk
  • 1 teaspoon dry mustard
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 to 1/2 cup chopped roasted red pepper
  • 1 can artichoke hearts, drained and coarsely chopped
Combine all ingredients in a crock pot.
Cover and cook on low for
2 to 3 hours, until melted.
Stir well and serve with assorted
crackers, bread cubes, or chips.
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Cheese Dip

1 lb. ground beef
1 lb. Velveeta cheese, cubed
1 (8 oz.) jar picante sauce

Brown ground beef and drain well.
Melt cheese and add picante sauce.
Combine meat and cheese mixture.
Serve hot with tortilla chips
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Chile Con Queso Cheese Dip

  • 1/4 cup butter or margarine
  • 1/2 cup finely chopped onion
  • 1 can (about 15 ounces)
    diced tomatoes with liquid
  • 2 cans (4 ounces each)
    chopped mild green
    chiles, drained
  • 1/2 teaspoon salt
  • 16 ounces Monterey
    Jack cheese, cubed
  • 1/2 cup heavy cream
In a large skillet over medium
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.
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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.

If you don't want to use raw jalapenos,
use jalapenos in escabeche instead.
In other words, pickled, in a can!
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Clam Dip 1

  • 2 small packages
    (6 ounces total) cream cheese
  • 3/4 cup mayonnaise
  • 1 small clove of garlic,
    crushed and finely minced
  • 1 can (7 oz) minced clams, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • dash ground cayenne pepper or
    hot pepper sauce
  • 1 teaspoon Worcestershire Sauce
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.
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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.
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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.
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Cottage Cheese-Herb Dip

(Makes: 1-1/3 Cups Dip)
  • 1 Cup Cottage cheese, creamed
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons Milk
  • 2 Tablespoons Low Fat
    Salad Dressing or Mayonnaise
  • 2 Tablespoons Green onions, chopped
  • 1/4 Cup Parsley, coarsely chopped
  • 1/2 Teaspoon Tarragon leaves
  • 1 Dash Pepper

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.
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Crab Dip

(Makes: About 2 Cups Of Crab Dip)

  • 1 can (7 1/2 ounces) crab meat,
    drained and flaked
  • 1 hard cooked egg, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Combine crab, hard cooked egg, mayonnaise,
and remaining ingredients; mix to blend well.
Cover and chill crab dip.
Serve crab dip with assorted crackers.
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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.
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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.
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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.
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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.
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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.
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Cucumber Dill Dip

(Makes: About 2 1/4 Cups)

  • 1 cucumber
  • 2 cups sour cream,
    reduced fat is fine
  • 1/4 teaspoon salt
  • 1 tablespoon dried dillweed or
    3 tablespoons fresh chopped dill

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.
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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.

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.
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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)
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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.
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Deviled Ham Dip

  • 1 jar (5 ounces) pimiento cheese spread
  • 1 small can (4 1/2 ounces)
    deviled ham or devilled
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely minced onion
  • 3 to 4 drops Tabasco sauce or
    other hot pepper sauce
Combine pimiento cheese spread,
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.
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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.
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Fresh Salsa

2 large tomatoes
2 red peppers
2 hot chili peppers
2 cloves garlic (pressed)
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 green onions

Finely chop all ingredients and mix well.
Refrigerate at least 3 hours.
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Garlic Dip For Potato Skins

6 cloves garlic, finely minced
4 teaspoons Dijon-style mustard
2 egg yolks, slightly beaten
1/2 cup vegetable oil
1/2 cup olive oil
1 tablespoon lemon juice
salt and pepper to taste

In a small bowl, combine the garlic, mustard,
and egg yolks and stir until well blended.
Combine the vegetable and olive oils
and slowly add the oils, a drop at a
time at first, beating constantly.
As the mixture begins to thicken,
add oil a little faster and beat
until the mixture is smooth.
Add the lemon juice, salt and pepper.
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Garlic Guacamole

Prep Time: 10 minutes
Makes: 4 Servings

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Cut avocados in half around the pit.
Separate the halves.
Pop out pit with spoon,
then scoop flesh of avocados into a bowl.
Squeeze the juice of a lemon over the avocados.
Squeeze the juice with the lemon halves facing cut-side up,
allowing the juice to spill down over the sides of the lemon into the bowl.
This method keeps the seeds in the lemon and out of the guacamole.
Add garlic, jalapeno, tomato, onion and salt to the bowl.
Mash and mix the ingredients into a chunky dip using a fork.
Serve with blue corn tortilla chips.
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Green Goddess Dip

Prep Time: 8 minutes
Makes: 4 Servings

1(2-oounce) can anchovies fillets, drained
1 small shallot, chopped or a small,
2-inch piece red onion or onions
1/2 cup flat-leaf parsley, 3 handfuls
12 blades fresh chives,
chopped, about 3 tablespoons
2 tablespoons chopped
tarragon leaves, 3 sprigs
3 tablespoons white wine or
tarragon vinegar - eyeball it
1/2 lemon, juiced
1/3 cup extra-virgin
olive oil, eyeball it
1 cup sour cream
Black pepper

3/4 pound "baby" carrots
1 celery heart, cut into 4-inch sticks
1 red bell pepper, seeded
and sliced into 1/2-inch strips
1 package bread sticks,
any flavor or variety

In a food processor,
combine first 6 ingredients.
Turn processor on and stream in evoo.
Transfer dip to a bowl and stir in
sour cream and black pepper.
Serve with veggies and
breadsticks for dipping.
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Prep Time: 15 minutes
Makes: about 2 1/2 cups

1/2 small yellow or
1/4 red onion, minced
2 cloves garlic
1/2 teaspoon kosher salt
2 ripe Hass avocados
1 lime, juiced
2 to 3 tablespoons roughly
chopped fresh cilantro leaves
1 ripe plum tomato,
cored and diced
1/4 to 1/2 jalapeno
(with seeds), minced

Soak the onion in cold
water for 15 minutes.
Drain and transfer to a large bowl.

On a cutting board, lightly sprinkle the
garlic with 1/4 teaspoon of salt and smash
it into a paste with the side of a cook's knife.
Transfer the paste to the bowl with the onion.

Using a knife cut the avocados in half,
rotating around the seeds.
Remove the seeds and discard.
Using the knife, carefully make
several slashes in the avocado flesh.
Using a spoon, scoop the avocado flesh
into the bowl with the onion and garlic.
Repeat with the remaining avocado.

Add the lime juice, cilantro, tomato,
and jalapeno, to taste, to the avocados.
Using a rubber spatula or large fork,
mix until just combined,
keeping the guacamole chunky.
Season with salt, to taste.
Serve immediately.
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Guacamole Dip 1

(Makes: 4-6 Servings)

2 ripe avacados
1 finely minced slice of onion
4 tsp. salt
1/4 tsp. chili powder
1 finely minced garlic clove, if desired
4 strips bacon

Fry bacon, crumble, and set aside.

Mash 2 ripe avocados, add onion,
2 dashes tabasco, salt, pepper,
chili powder, and garlic.
Stir together well, put in small bowl
and cover top completely with
mayonnaise so no air reaches avocado.

Just before serving, stir mayonnaise
and bacon into avocado mixture.
Add more seasoning if desired.
Serve with king size Fritos.
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Guacamole Dip 2

Prep Time: 10 minutes
Makes: 4 Servings

1 ripe Hass avocado
1/3 cup sour cream
1 tablespoon chopped red onion
1 small clove garlic, minced
1 tablespoon finely chopped
fresh cilantro leaves
1 teaspoon fresh lime juice
1 pinch cayenne pepper
Salt and pepper

Cut the avocado in half around the pit and remove pit.
With a spoon, scoop the avocado pulp out
of the skin into a medium bowl, and mash the pulp.

Add all other ingredients and mix together until blended.
Season with salt and pepper, to taste.
Cover surface of guacamole with plastic wrap,
and refrigerate until ready to serve.
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Guacamole Dip 3

2 medium avocados,
peeled and mashed
1 tbsp. lemon juice
1 tbsp. grated onion
1 tsp. salt
1/4 tsp. chili powder
1/3 cup mayonnaise
3 slices bacon

Combine avocado, lemon juice, onion, salt and chili powder.
Spread mayonnaise over top of avocado mixture to seal.
At serving time blend mayonnaise into mixture.
Garnish with bacon curls made by partially
cooking bacon then wrapping around tines of a fork,
then cooking longer until they hold their shape.
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Guacamole Pie

(Makes: 12 Servings)

  • 1 large avocado -- mashed
  • salt
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 1 package taco seasoning mix
  • 1/4 cup grated Monterey Jack
    or Cheddar cheese
  • 1/4 cup grated onion
  • 1/4 cup sliced black olives
  • 1 tomato -- seeded & chopped
  • tabasco sauce -- to taste
Mix avocado with salt and lemon juice.
Mix sour cream and seasoning.
Layer avocado mixture,
sour cream mixture,
and remaining
ingredients in order.
Serve with chips.
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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.
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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.

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.
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Hot Clam Dip

(Makes: 12 Hors d'oeuvre Servings)

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

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.
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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.
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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.
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Hot Seafood Dip

3 8 oz. packages cream cheese
6 TBLsps. milk
2 TBLsps. Worcestershire sauce
1 (6 1/2 oz.) can crab meat

Soften cream cheese
to room temperature.
Mix all ingredients.
Bake 15 minutes at 350 degrees F.
Serve with chips or crackers.
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Hot Spinach & Artichoke Dip

2 jars (6 oz. each) marinated artichoke hearts
1 pkg. (10 oz.) frozen chopped spinach
(thawed and drained -
I actually squeeze it over the
sink to get all the water out)
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese
3 cloves garlic
Optional for those who
like things a bit spicy:
1 jalepeno pepper
diced very finely

Drain and coarsely chop artichoke
hearts with a food chopper.
Mix artichoke hearts
with remaining ingredients.
Bake 25-30 minutes in a
lightly greased casserole dish.
Serve warm with veggies, crackers,
or pieces of crusty bread.
Works well in a bread bowl.
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Hot Spinach Dip With Cheesy Chips

Nothing quite beats the combination
of rich and creamy spinach dip
and crunchy warm tortilla chips.
Serve this at your next party or as
a midday snack on a cool afternoon.

Prep Time: 15 mins
Cook Time: 20 mins

Makes: 6 Servings

1 (9 ounces) package Stouffer's Frozen Spinach Soufflé
prepared according to package directions
OR 1 package frozen cream of spinach
1 (3 ounces) package cream cheese softened
1/2 plus 1 tablespoon cup (about 2 1/2 ounces)
grated Parmesan cheese divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
Tortilla chips

Diced tomatoes, chopped green onions
and shredded Monterey Jack cheese

PREHEAT oven to 350 degrees F.

COMBINE spinach soufflé, cream cheese,
½ cup Parmesan cheese, mayonnaise and
2 tablespoons green onion in a medium bowl.
Transfer to a small baking dish; sprinkle
with 1 tablespoon Parmesan cheese.
Place baking dish in center of
baking sheet or ovenproof platter.

ARRANGE tortilla chips around dip.
Sprinkle chips with tomatoes,
chopped green onions and
Monterey Jack cheese.

BAKE for 20 to 25 minutes or until dip is
hot and Monterey Jack cheese is melted.

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Layered Mexican Dip

1 can refried beans (fat-free)
2-4 cups shredded cheddar
and/or mozzarella cheese
1 cup sour cream
1/2 cup mayonnaise
1 pkg. Taco Seasoning Mix
2 med. tomatoes, diced
1 can black olives, diced
1 bunch scallions, diced

Mix sour cream, mayo and
seasoning together; set aside.
Mix vegetables together; set aside.

Warm beans, put in a serving dish.
Layer half the cheese on top.

Follow with a layer of salsa,
a layer of sour cream mixture
and a layer of vegetable.
Top with remaining cheese.
Serve with corn chips
(scoops size) or tortilla chips.
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Layered Seafood Spread

  • 8 ounces cream cheese -- softened
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon Worcestershire Sauce
  • juice of 1 lemon
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon lemon pepper
  • 1 jar cocktail sauce -- (12 oz.)
  • 3/4 pound shrimp -- boiled & peeled
  • 1/2 pound Monterey Jack cheese -- grated
  • 3 green onions with tops -- chopped
  • 1/2 green pepper -- chopped
  • 1/2 cup black olives -- sliced
  • salted crackers
Mix cream cheese until smooth.
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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(or microwave) until melted.
Add other ingredients.
Cook until heated through.
Serve with crackers or chips.
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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.
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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.
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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.
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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.

Serve with vegetable dippers
or as a baked potato topper.
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Pico de Gallo

2 cups vinegar
6 tomatoes
1 large onion
Jalapeno Peppers
( the hotter you want
it the more you use)
(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.
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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.
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Pizza Dip

(Makes: 8 to 10 Servings)

  • 1 package cream cheese -- softened (8oz)
  • 1 jar (14oz) pizza sauce
  • 1/3 cup chopped onion
  • 1 1/2 cups mozzarella cheese -- shredded
  • 1 can (6oz) sliced black olives
  • 2 ounces sliced pepperoni
  • corn chips
Press cream cheese in bottom of 9-inch glass pie plate.
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.
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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
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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.
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Shrimp Dip 1

  • 2 small cans shrimp, drained
  • Juice of 1 lemon
  • 1/4 cup finely chopped onion
  • 1 (3-ounce) package cream cheese
  • Mayonnaise, enough to make
    the Shrimp Dip a good
    dipping consistency
Mix all ingredients together.
Chill thoroughly.
Serve with raw
vegetables or chips.
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Shrimp Dip 2

(Makes: About 3 Cups)

  • 2 cups sour cream
  • 1 package (3 ounces) cream cheese, softened
  • 1 envelope dry onion soup mix
  • 1 can (5 ounces) shrimp, drained and chopped
  • 1 tablespoon finely chopped green bell pepper
  • 1 tablespoon chopped pimiento
  • dash sage
Blend sour cream into cream cheese.
Mix in remaining ingredients.
Serve with chips or crackers.
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Shrimp Dip 3

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

Mix cream cheese and can of shrimp soup;
add remaining ingredients and chill.
Serve with large Fritos.
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Shrimp Dip 4

2 cans of broken shrimp, mashed
1 cup crab meat or another can shrimp
1 bottle chili sauce
3/4 cup ketchup
1 tbsp lemon juice
dash Tobasco sauce

Mix ingredients together.
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Shrimp Dip 5

2/3 Cup Mayonnaise
2/3 Cup Green Onion
(very finely chopped)
1/2 Cup Celery
(very finely chopped)
1 Large Cream Cheese
1 Can Tiny Shrimp
1/2 Talblespoon Shrimp Juice
Garlic Salt

Mix all ingredients together
adding garlic salt to taste.
Refrigerate several hours.
Serve with crackers.
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Smoked Oyster Dip

  • 1 8 oz pkg cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic salt
  • 1 dash Tabasco Sauce
  • 1/2 cup chopped ripe olives
  • 1 9 oz can smoked oysters,
    drained and chopped
Combine cream cheese,
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.
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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.
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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.
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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.
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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.
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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.
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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.

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!
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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.
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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.
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Sweet Red Pepper Dip

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

Cut peppers in half lengthwise,
remove stem and seed.
Place peppers, cut side down,
in a 8" X 8" baking dish.
Cover and microwave on high for
8 to 10 minutes, or until tender.
Put peppers in cold water and remove skins.
Combine peppers and remaining ingredients in a
food processor or blender and process until smooth.
Refrigerate 12 hours before serving.
Serve with bagel chips or vegetables.
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Swiss & Bacon Dip

(Prep Time: 10 minutes)
(Cook Time: 18 minutes)
(Makes: 6 Servings)

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared
Dijon style mustard
1 1/2 cups shredded Swiss cheese,
available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds,
coarsely chopped
Baby carrots and a
selection of spiced flat breads,
cocktail sized pumpernickel or rye breads,
or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet
over medium high heat.
Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese,
mayonnaise, Dijon, Swiss and
scallions with cooked bacon.
Transfer to a shallow small casserole or
baking dish and bake until golden and
bubbly at edges, 15 to 18 minutes.

Top with chopped smoked almonds.
Place dip on a platter and surround warm
casserole with breads and carrots for dipping.


Swiss & Bacon Dip With Horseradish:

Stir in 2 rounded teaspoons prepared horseradish
when combining cheese and bacon.
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Taco Dip 1

8oz. cream cheese
16 oz. sour cream
1 pkg taco seasoning mix
1 tomato, finely chopped
1c shredded lettuce
1c grated cheddar
1 large jar picante sauce
tortilla chips

Mix cream cheese, sour
cream and seasoning mix.
Spread in 12" square dish.
Spread on picante sauce.
Layer lettuce,
tomato and cheese.
Serve with tortilla chips.
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Taco Dip 2

1 - 16 oz. can refried beans
1 pkg.(4 oz.) taco seasoning mix
1/4 cup green chilies - finely chopped
1/4 cup. black olives - finely chopped
1 small onion - chopped
1 avocado - medium size, mashed
2 tomatoes - medium size, chopped
8 oz. grated cheddar cheese

Combine taco seasoning and refried beans.
Spread in a 9" glass pie pan or similar dish.
Layer other ingredients on top of bean mixture.
Microwave for 1 to 1 1/2 minutes.
Serve warm with taco or tortilla chips.
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Tangy Tomato Dip

450 g (1 lb) ripe tomatoes,
seeded and chopped
2 x 200 g (7 oz) packs of cream cheese
2 tbs Chopped Mixed Herbs
1 tbs tomato puree

Throw the ripe tomatoes, cream cheese,
herbs and puree into a food porcessor
or blender and whiz for a few
seconds until almost smooth.
Season well and spoon into a bowl.
Chill until ready to serve.
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Traveling Taco Dip

1 large can refried beans
1 large container sour cream
1 packages taco seasoning
1 brick sharp cheddar cheese (grated)
1 1/2-2 diced p tomatoes
2 containers guacamole dip
1 can sliced olives

In A Glass Cake Pan:
Spread entire can of beans over bottom of pan
Spread tomoes over beans
Spread guacamole over tomatoes
Mix seasoning into container of sour cream
Seal guacamole with sour cream mixture
Cover top with layer of cheese
Add black olives to the top (if desired)
Let it chill for an hour or more
before serving so that it can set.
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Zesty Broccoli Dip

(Makes: About 1 1/4 Cups Of Broccoli Dip)

  • 1 package frozen broccoli in cheese sauce
  • 1/4 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon grated onion
  • 1/4 teaspoon curry powder, or to taste
Cook broccoli in cheese sauce
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.
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