Бесплатный фрагмент - 300 Outstanding Dip Recipes

300

Outstanding Dip Recipes Nishant Baxi

CONTENTS

Amaretto Fruit Dip

Ambrosia Fruit Dip

Amish Dip

Anchovy Olive Dip

Anne’s Vegetable Dip

B-L-T Dip

Baba Ganouj (Tangy Eggplant Dip)

Bacon-Cheese Dip

Bagna Cauda (Garlic Dip)

Baked Party Dip

Clam & Olive Dip

Clam Dip

Classic Lipton Onion Dip

Classic Pace Con Queso Dip

Cottage Cheese Sun-Dried Tomato Dip

Country Club Sour Cream & Dill Dip

Country Honey Mustard Dip

Crab & Clam Dip

Crab Dip

Crab Dip — Light

Crab Vegetable Dip

Cranberry-Orange Hazelnut Dip

Cream Cheese & Garlic Dip With Pita Toasts

Cream Cheese Apple Dip

Cream Cheese Chip Dip

Cream Cheese Dijon Dip

Cream Cheese-Deviled Ham Dip

Cream Herb Dip

Delicious Dip

Desperation Diet Dip

Deviled Dip

Diablo Dip

Dijon Drambuie Dip

Dijon Party Dip

Dijon Tofu Dip

Dill Dip

Dill Veggie Dip

Dilly Dip

Dipping Sauce

Down & Dirty Apple Chutney Dip

Dried Split Pea Dip

Eve’s Miso-Tahini Dip

Famous Crab Dip

Famous Rotel Cheese Dip

Famous Taco Dip

Fantastic Artichoke Dip

Fantastic Feta Dip

Fava Bean Dip

Favorite Garlic Dip

Festive Herb Dip

Festive Roasted Pepper Dip

Feta Cheese Spinach Dip

Feta Dip (Ostmaestaren)

French Dip

Fresh Fruit Dip

Fresh Garlic Vegetable Dip

Fried Red Pepper Dipping Sauce

Fried Shrimp Dip

Fruit Dip 1

Fruit Dip 2

Ginger Dip

Gingered Fruit Dip

Cucumber Avocado Dip

Guacamole Dip

Guacamole Dip 2

Guacamole Dip 3

Hacienda Dip

Hamburger Broccoli Dip

Harlequin Dip

Hazelnut Cheddar Cheese Dip

Healthy Choice Crab Dip

Hearty Party Dip

Herb Tofu Dip

Herbed Vegetable Yogurt Cheese Dip

Herbed White-Bean Dip

Maritime Crab Dip

Hotter Than Hell Horseradish Dip

Hummos (Chick Pea Dip)

Humus Tahini Dip

Layered Black Bean Dip

Layered Derby Day Dip

Layered Shrimp Dip

Layered Tex-Mex Dip

Layered Tostada Dip

Lemon Sesame Dip

Melon With Yogurt And Ginger Dip

Parma Dip

Party Dip

Peanut Cilantro Dip

Peanut Dip

Peanut Lime Dipping Sauce — Midsummer Thai Di

Peppered Channa Dip

Pepperoni Pizza Dip

Persian Cucumber Dip

Pesto Cheese Dip

Picante Con Queso (Cheese Dip)

Portuguese Garlic Dip

Pot Sticker Dipping Sauce

Quick Queso Dip

Ranch Dip For Vegetables

Ranch-Style Dressing & Dip Mix

Raw Vegetables With Olive Oil Dip

Ro*tel Famous Cheese Dip

Roasted Garlic Bean Dip

Roasted Garlic Puree Dip

Roasted Red & Green Pepper Dip

Roasted Red Pepper Dip

Romesco-Style Roasted Pepper Dip

Rosy Caraway Cheese Dip

Sesame Soy Dip

Seven Layer Dip

Seven Layer Fiesta Dip

Sherry Tuna Dip

Apple Dip

Artichoke Dip

Artichoke Dip 2

Artichoke Spinach Dip

Avocado And Raisin Dip

Aztec Pyramid Avocado Dip

Bacon Horseradish Dip

Bacon-Flavored Dip Mix

Banana Bread Dip

Bavarian Liverwurst Dip

Bean And Garlic Dip

Bean Dip A La Dr. Pepper

Black Bean Dip

Black Bean Dip 2

Bloomin’ Sauce And Dip

Brandied Gorgonzola Dip

Broccoli And Mushroom Dip

Bye-Bye Birdy Curry Dip

Byron’s Famous Killer Cheese Dip

Caesar Mayo Dip

Caramelized Onion Dip

Caviar, Dill And Purple Onion Dip

Cayenne Mayonnaise Dip

Chalupa Dip

Cheese Dip

Chile Con Queso (Chile Cheese Dip)

Chili Con Queso Dip

Chili Dip

Chunky Kidney Bean Dip

Clarence’s Krabdip

Classy Mustard-Garlic Mayonnaise Dip

Cocktail Crab Dip

Cold Clam Dip

Cold Spinach Dip

Contemplating Cape Cod Clam Dip

Corn And Walnut Dip

Cottage Cheese Dip

Cottage Cheese-Herb Dip

Country Club Sour Cream And Dill Dip

Crab Dip

Creamy Avocado With Bacon Dip

Creamy Purple Onion And Basil Dip

Cumcumber Dill Dip

Curried Garlic Dip

Curried Yogurt Dip

Curry Dip

Curry Garlic Dip

Curry-Lime Dip

Cypress Bayou Dip

Debbie’s Chalupa Dip

Delightful Dip

Diabetic Onion Dip

Dill Dip

Domesticated Chick-Pea Dip

Drunken Tuna Dip

Easy Nacho Dip

Eggplant Caviar Dip

Far East Peanut Dipping Sauce

Fennel Seed-Onion Dip

Fiesta Dip

French Onion Dip

Fresh Vegetable Dip

Fruit Dip

Garbanzo Dip (No Tahini)

Garlic Mayonnaise Dip

Garlic, Cheese, And Nut Dip

Gacky Clam Dip

Garlicky Garbanzo Bean Dip

Ginger Lime Dip

Golden Citrus-Raisin Dip

Green Chili Salsa Dip

Green Onion Dip

Guacamole (Avocado Dip)

Guacamole 2 (Avocado Dip)

Hamburger Bean Dip

Hamburger Dip

Hickory-Smoked Cheese Dip

Horseradish Dip Chicago-Style

Hot Cheddar Bean Dip

Hot Chili-Cheese Dip

Hot Crab Dip

Hotter Than Heck Horseradish Dip

Hungarian Spiced Cheese Dip

Jalepeno-Cheese Dip — Texas Style

Kristi Yamaguchi’s Crowd Pleasing Classic Dip

Layered Bean Dip

Lemon-Tarragon Dip

Linda’s Bean Dip

Longhorn Quick Chili Dip

Madras Dip

Mango Cream Dip

Mary Anne’s Spinach Dip

Mashed Bean Dip

Mexican Cheese Dip

Mexican Pinto Bean Dip

Mild Chip Dip

Nacho Dip Texas-Style

Neighbor’s Cucumber-Dill Dip

Not Miss Lily’s Olives Dip

Onion Dip, Lo Cal

Onion-Cheese Dip Mix

Open Sesame-Ginger Dip

Orange-Ginger Dip

Oriental Dip

Patout’s Hot Crab Dip

Peanut Butter Dip

Peanut Chili Dip

Pineapple-Walnut Dip

Popular Artichoke Dip

Quick Bacon-Spinach Dip

Randy Red Salsa Dip

Raw Vegetable Dip

Sensational Broccoli Dip

Red Bean Dip

Rich And Creamy Refried Bean Dip

Richer Ro*tel Dip

Roasted Eggplant Dip

Roasted Red And Green Pepper Dip

Roquefort Cheese Dip

Rotel Cheese Dip

Rotel Dip

Salmon Dip

Salsa Dip

Sausage Dip

Sesame-Cheese Dip Mix

Sherried Cheddar Cheese Dip

Shrimp & Cheese Dip

Shrimp Dip

Shrimp Dip #2

Shrimp Dip Delight

Shrimp Louis Dip

Shrimp Mousse Dip

Siam Chili Dipping Sauce

Silky Apricot Cheese Dip

Smooth And Spicy Boursin Cheese Dip

Smooth And Tasty Kidney Bean Dip

Spicy Dip For Vegetables

Spicy Peanut Yogurt Dip

Spinach Dip

Spinach Dip 2

Spinach Vegetable Dip

Spinach-Artichoke-Parmesan Dip

Splendiferous Guacamole Dip

Spring Herb Dip

Swiss Chalet Dip

Taco Dip

Tangy Blue Cheese Dip

Tex-Mex Dip

Tex-Mex Dip 2

Unstuffed Mushroom Dip

Vegetable Dip

Vegetable Dip Mix

Velveeta Classic Nacho Dip

Velveeta Salsa Dip

White Bean Dip

Yogurt Dip

Zesty Italian Zucchini Dip

Zippy Kidney Bean Dip

Armenian Eggplant Dip

Carlos & Charlie’s Tuna Dip

Cathe’s Shrimp Dip

Caviar Dip

Championship Chickpea Dip

Cheddar Dip

Creamy Horseradish Dip

Crunchy Cheese Dip

Crunchy Spinach Dip

Crustacean Dip

Cuban Black Bean Dip

Cucumber Dip-Ada

Curried Egg & Artichoke Dip

Dairy Delicious Dip

Dallas Dip (Mexican Cheese Dip)

Edie’s Dilly Dip

Fife & Drum Dip

Florida Keys Black Bean Dip

24 Hour Dip

7-Layer Taco Dip

Barbecue Dip

Berry Delite Fruit Dip

Broccoli & Mushroom Dip

Honey-Mustard Dip

Jiffy Jack Cheese Dip

Joy’s Crawfish Dip

Julie’s Molded Crab & Cracker Dip

Cincinnati Beer-Cheese Dip

Calavo Guacamole Dip

Crockpot Refried Bean Dip

Dubliner Dip With Rustic Vegetables

Mexi-Cali Layered Dip

Multilayered Mexican Dip

Three-Layer Deck-The-Halls Dip

Vidalia Onion Dip

Wagonwheel Layered Dip

Amaretto Fruit Dip

16 oz Cool Whip — thawed in

3 3/8 oz Lemon Jello Instant

1/4 c amaretto

Gently whisk together sour cream and amaretto in a medium sized bowl.

Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.

Cover and refrigerate several hours or overnight to combine flavors.

Serve with sliced fresh fruit.

Ambrosia Fruit Dip

8 oz cream cheese; softened

1 c plain lowfat yogurt

1 ts vanilla extract

1 ts grated lemon rind

14 packets equal sweetner

Blend cream cheese & yogurt until smooth. Stir in remaining ingredients. Chill. Makes 2 cups or 8 servings.

Amish Dip /

Yield: 6 servings

8 oz cream cheese

1/2 c mayonnaise

1 c tuna

1/2 c pitted olives

2 tb lemon juice

mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.

Anchovy Olive Dip

Yield: 6 servings

1 c dairy sour cream

1/2 c finely chopped stuffed green

1 1/2 tb anchovy paste 1/2 ts grated onion

Combine ingredients; mix well. Chill

Anne’s Vegetable Dip

Yield: 2 cups

1 c homemade mayonnaise

1 c sour cream

1 lg garlic clove — peeled and

— finely chopped

1 tb finely chopped green onion

1 tb dijon mustard

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile.

To serve, garnish with chopped parsley.

B-L-T Dip

1 lb bacon

1 c mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.

Baba Ganouj (Tangy Eggplant Dip)

Yield: 6 sandwiches

2 md eggplants

2 tb tahini

1 juice of 1 lemon

1 black pepper to taste

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4—6 sandwiches or serves 6—8 as a dip.

Bacon-Cheese Dip

1/2 c sour cream

1/4 lb cheese, roquefort

3 oz cream cheese

1/4 ts tabasco sauce

4 sl bacon cooked crisp

1 sm garlic cloves diced

1/4 ts celery seed, whole

Put all ingredients into electric blender and blend until smooth.

Chill and serve with potato chips or crackers. Yeilds 1—1/2 to 2 cups.

Bagna Cauda (Garlic Dip)

Yield: 8 servings

1/2 c olive oil

1/4 lb butter (1 stick)

6 anchovy fillets, chopped or

1 ds pepper

Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The Bagna Cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.

Baked Party Dip

Yield: 6 servings

1 ea round loaf dark bread

5 ea green onions, chopped

6 ea garlic cloves, crushed

2 tb butter

8 oz cheese, cream

2 c cream, sour

12 oz cheese, cheddar, shredded

1 cn artichoke hearts

Bread should be unsliced. Preheat oven to 350. Cut a hole about 5» in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet, saute green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1—1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!

Clam & Olive Dip

Yield: 6 servings

1 cn black olives, drained

1 cn chopped or minced clams,

— drained

1 pt sour cream

Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you’ve got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Clam Dip

2 cn minced clams

1 cn drained clam juice

1 ts horseradish sauce

1/2 c chopped green onions

1 ts worcestershire

Heat thoroughly until cheese melts in crock pot or similar. Cook on low heat 3—4 hours. Serve hot.

Classic Lipton Onion Dip

1 ea lipton onion recipe

1 ea sour cream

1/2 c grated cheese

1 c plain yogurt

2 ts pickle relish

1 ts worcestershire sauce

Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire

Classic Pace Con Queso Dip

8 oz pace picante sauce or

8 oz pace thick & chunky salsa

1 lb velveeta cheese food, cubed

In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes — just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips

and, if you’re so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.

Cottage Cheese Sun-Dried Tomato Dip

1/4 c green pepper; finely chopped

1/8 ts cracked pepper

Combine all ingredients in blender; process until smooth, stopping once to scrape sides. Serve with green, red and yellow pepper squares or other fresh veggies. Yield 2 cups

Country Club Sour Cream & Dill Dip

Yield: 6 servings

3 tb fresh dill; chopped, or

1 tb dried dill; crushed

1 tb lemon juice

1 c sour cream

1 ts salt

1/2 ts white pepper

2 tb white onion; grated

1 c mayonnaise

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

Country Honey Mustard Dip

1/2 c salad dressing

1/2 c sour cream

2 tb country dijon mustard

2 tb honey

In small bowl combine all ingredients. Mix well and refrigerate.

Makes 1 1/2 cups.

Crab & Clam Dip

Yield: 4 servings

8 oz package cream cheese

5 tb soft butter or margarine

5 tb french dressing

8 oz can minced clams, drained

6 oz frozen crabmeat, thawed and

— drained

1 dr (few) tabasco sauce

In a medium-sized mixing bowl, blend together cream cheese, butter or margarine and French dressing with an electric mixer, until smooth.

Add drained clams and crabmeat. Stir to combine.

Add Tabasco sauce to taste. Mix well.

Spread on melba toast rounds.

Place on a heat-resistant, non- metallic serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2 cups dip

Crab Dip

Yield: 8 servings

1 lb crabmeat

1/2 c mayonnaise or salad dressing

2 ts prepared mustard

2 ts powdered sugar

2/3 c white wine

Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.

Crab Dip — Light

Yield: 3 cups

1/2 c low-fat sour cream

1 tb skim milk

1 tb prepared horseradish

1/2 ts dry mustard

1/2 ts worcestershire sauce

1/4 ts hot sauce

8 oz nonfat cream cheese product

1/2 lb fresh lump crabmeat, drained

1/8 ts paprika

Directions: Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks.

Nutritional Info: CALORIES 18 (45% from fat); PROTEIN 2.1g; FAT 0.9g (SAT 0.4g, MONO 0.2g, POLY 0.1g); CARB 0.4g; FIBER 0g; CHOL 7mg; IRON 0mg; SODIUM 56mg; CALCIUM 36mg

Crab Vegetable Dip

1/2 c chili sauce

1/2 c mayonnaise

1 c garlic

1/2 ts dry mustard

1 ts worcestershire sauce

1/2 ts tobasco sauce

1/2 ts salt

Mix all ingredients together and let sit overnight.

Cranberry-Orange Hazelnut Dip

Yield: 1 recipe

1/2 c cranberry-orange relish

1/4 ts ground nutmeg

1/4 ts ground ginger

1/2 c roasted & chopped hazelnuts

— (oregon; hazelnuts)

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks.

Cream Cheese & Garlic Dip With Pita Toasts

Yield: 12 servings

2 tb low calorie mayonnaise

1 juice of 1/2 lemon

3 lg garlic cloves — pressed

1/4 sm onion — finely minced

1 ts dried dill

1 ts herbal salt substitute

1 tabasco sauce — to taste

— — — — — — — — — — — — — — — — Pita Toasts — — — — — — — — — — — — — — — — —

In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut

top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.

Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.

Makes 12 wedges.

Cream Cheese Apple Dip

Yield: 12 servings

24 oz cream cheese

6 tb milk

2 1/4 c brown sugar

3 ts vanilla

Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.

Cream Cheese Chip Dip

3 pk cream cheese

1 md onion

1 ds salt

1/2 c milk

Let cream cheese get to room temperature. Add milk and salt. Beat until smooth, about 4 minutes. Add onion.

Cream Cheese Dijon Dip

Blend any variety Grey Poupon with cream cheese and serve as a spread on crackers or as a dip for vegetables.

Cream Cheese-Deviled Ham Dip

Yield: 10 servings

1 pk cream cheese, softened (8oz)

1 cn deviled ham (4 1/2oz)

1/4 c dry red wine

3 tb finely chopped dill pickle

1 ts instant minced onion

1 ts worcestershire sauce

1/4 ts instant minced garlic

1/4 ts dry mustard

Beat cream cheese, deviled ham and wine in small mixer bowl until creamy. Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread.

Cream Herb Dip

1 c light/reduced calorie

2 tb finely chopped green onion

2 tb finely chopped parsley

2 ts dried dillweed

1/4 ts salt

1/4 ts hot pepper sauce

Combine all ingredients. Cover and chill.

Delicious Dip

1/4 c cottage cheese

2 tb grated cheese

1/4 ts dill weed

1/2 ts worcestershire sauce

1/4 ts salt

In a bowl mash with a fork the cottage cheese and grated cheese. Add the dill weed, salt and worcestershire sauce. Mix well. Dip raw vegetables and eat.

Desperation Diet Dip

Yield: 6 servings

3 lg cloves of fresh garlic, -minced

1 1/2 tb finely chopped parsley

Mix all the ingredients together (you can even beat this mixture until smooth if you’re going to be dipping things like cauliflower in it). Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from

refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color.

Deviled Dip

1/2 c mayonnaise

2 tb parsley minced fine

1 tb onion minced fine

1 ds msg

4 dr tabasco sauce

With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Makes about 1—1/3 cups.

Diablo Dip

Yield: 12 servings

2 tb taco seasoning

8 oz monterey jack cheese, grtd**

4 oz chopped green chiles, opt.

8 oz sharp cheddar, grated

**Cheese should be grated. If spicier result is desired, use

Monterey Jack cheese w/jalapeno peppers.

Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives.

Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage

Dijon Drambuie Dip

3/4 c mayonnaise

1/4 c dijon mustard

1/4 c drambuie liqueur

Makes about 1 1/4 cups.

In a small bowl, whisk together all ingredients until smooth. Serve with large, cooked, icy cold shrimp; assorted bite sized vegetables and bread sticks.

Dijon Party Dip

Yield: 1 small bowl

1 c sour cream or plain yogurt

1/3 c mayonnaise

1/4 c dijon mustard

Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into

serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.

Dijon Tofu Dip

Yield: 5 servings

16 oz tofu block — drained

2 tb soy sauce, low sodium

4 ts dijon mustard

1/2 ts horseradish — powder

1 ts dill weed

1/2 ts onion powder

2 ea garlic cloves

4 tb coriander leaves — chopped

Combine all ingredients in a blender or food processor. Process until smooth. Add a little water if necessary for ease in preparation.

Dill Dip

1 c mayonnaise

1 c plain yogurt

1 tb onion — dried, minced

1 tb parsley flakes

1 tb accent® seasoning mix

1 tb dill weed

1 tb worcestershire sauce

Mix all ingredients together. Best when made the night before needed.

Dill Vegie Dip

Yield: 6 servings

1/2 c sour cream

1/2 c mayonnaise

2 tb finely chopped dill weed

Refrigerate for several hours, serve with fresh vegetables for dipping.

Dilly Dip

Yield: 6 servings

1 c mayonnaise

1 c sour cream

2 tb parsley — dried

3 tb onion — dried, minced

1/2 ts dill weed

2 ts lawry seasoned salt

Mix well, and chill overnight. Serve with pretzels, chips, or fresh veggies.

Dipping Sauce

1 tb tamari soy sauce

1 ts dark sesame oil

1 ts rice vinegar

1/4 ts chili oil

1/4 ts honey

1 tb water

Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator.

Down & Dirty Apple Chutney Dip

Yield: 2 servings

1 c chunky applesauce; unsweeten

1/4 c honey

1/4 c raisins

4 ts lemon juice

1 1/4 ts curry powder

1 ts celery salt

1 tb tarragon vinegar

2 tb dark brown sugar

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

Dried Split Pea Dip

Yield: 12 servings

3 1/2 c water

8 oz green split peas

1/4 c finely chopped green chiles

1 lemon; juiced

1 chinese chili oil

1 salt

6 pita breads (6-inch)

Saute the onion in 2 tablespoons of the oil in a 1—1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand

Eve’s Miso-Tahini Dip

Yield: 4 servings

1/4 c tahini (sesame seed paste)

3 tb rice wine vinegar

2 tb miso (soy bean paste)

2 tb vegetable stock

2 ts honey

2 ts dark sesame oil

In a food processor or blender, puree the tahini, vinegar, stock, honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins (or a brand with oat bran added).

Serve with fresh fruit.

Famous Crab Dip

Yield: 2 cups

6 oz pkg. frozen king crab

2 tb mayonnaise

1/4 c yellow onion — chopped

4 tb heavy cream

Directions:

Combine all ingredients and place in a casserole dish and bake at 350 degrees for about 30 minutes or hot throughout.

Famous Rotel Cheese Dip

Yield: 4 cups

1 lb pasteurized processed cheese

— tomatoes and; green chilies

In saucepan combine ingredients; stir over low heat until cheese spread is melted. Serve with tortilla chips, crackers or vegetables. Makes about 3 1/2 cups dip.

Microwave: Place ingredients in a covered casserole. Microwave on HIGH until cheese spread is melted, about 5 minutes, stirring once.

Famous Taco Dip

Yield: 8 servings

1 cn bean dip

1 cn avocado dip, frozen

1 pk taco seasoning mix

4 tb sour cream

6 tb mayonnaise

1 c cheese, cheddar; shredded

1 c cheese, monterey jack; shre

— dded

1 tomato; chopped

1 cn olives, black, canned (small

Layer ingredients starting at the top of the list. Mix together the taco seasoning mix, sour cream and mayonnaise.

Fantastic Artichoke Dip

8 oz cream cheese

12 oz shredded mozzarella

1 c mayonaise

1 c grated parmasean

2 cl garlic; finely chopped

2 jars marinated artichoke hea

2 of pita bread

Drain artichokes well and tear them apart with your fingers. Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash. Bake in a uncovered casserole dish for approx 30 minutes @

350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread.

Fantastic Feta Dip

Yield: 10 servings

1 ts minced jalapeno pepper

4 oz feta cheese

4 oz cream cheese

1/2 ts salt

1 tb buttermilk — (1 to 3)

Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli.

Fava Bean Dip

Yield: 2 cups

1 lg tomato, coarsly chopped

1 md onion, coarsly chopped

2 cloves of garlic

2 tb soy sauce

4 tb chili powder

2 tb ground cumin

2 c cooked pinto beans or — fava

Place tomato, onion, pepper, garlic, soy sauce, chili powder and

cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans & process on medium until well blended. Add remaining beans and blend again until smooth. Serve with Torilla chips or crackers.

Yield 2 cups

Favorite Garlic Dip

Yield: 6 servings

8 oz package cream cheese

3 tb milk

1 salt

1 parsley

1 paprika

With for, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.

Festive Herb Dip

2 tb fine chopped green onion

Combine ingredients in a bowl. Chill at least 1 hour.

Festive Roasted Pepper Dip

1 ea roasted red peppers, drained

1/2 ts garlic powder

In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups.

Feta Cheese Spinach Dip

Yield: 96 servings

8 oz cream cheese

10 oz feta cheese

10 oz spinach

1/4 c milk

1/2 onions, chopped

1 ts worcestershire sauce

1 tb thyme 1/4 ts salt

4 coriander seeds

1 tb honey

1/4 c bread crumbs

Put the cheeses into a blender, and mash them down. You’ll need to add milk to get them to blend. Add just enough so that they blend well. Then, put the spinach in in small clumps. Blend, and put more spinach in, until the whole bunch is gone. You’ll have a nice green goo.

At this point, if you have a blender specifically for strong veggies, you can put the veggies in with the spinach.

Pour the cheese mix into a medium saucepan. Mix the remaining ingredients in. Add milk to taste. Bring it slow boil, and cook until it’s a little more liquidy than you want: it’ll thicken as it cools.

Eat with dipping chips. Tortilla chips work great, too.

Feta Dip (Ostmaestaren)

Yield: 4 servings

200 g feta

6 tb milk

2 tb parsley

1 ts lemon juice

1/2 ts oregano

Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano and black pepper and mix it. Place in the refrigerator for 30 minutes. Serve with cherry tomatoes, olives and sticks of different vegetables.

French Dip

Yield: 8 servings

3 lb chuck roast — trimmed

2 c water

1/2 c soy sauce

1 ts dried rosemary

1 ts dried thyme

1 ts garlic powder

8 french rolls — split

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5—6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

Fresh Fruit Dip

Yield: 6 servings

2 ts grated lemon peel

2 tb lemon juice

Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc.

Fresh Garlic Vegetable Dip

1/3 c peeled and chopped cucumber

1/3 c chopped zucchini

1 pk 8 oz. cream cheese, softened

1/2 c sour cream

2 lg cloves fresh garlic, minced

1/2 ts salt

1/2 ts dill weed

Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups.

Fried Red Pepper Dipping Sauce

1 cn tomato paste, 8oz.

1 ts salt

Soak the ancho peppers in warm water until soft, then grind them into a paste. Heat the oil in a frying pan, adding the chopped onion, the ground peppers, tomato paste and salt. Fry for about 1 minute.

Fried Shrimp Dip

Yield: 4 servings

Blend above ingredients to desired taste and serve with fried shrimp.

Fruit Dip 1

3/4 c brown sugar

8 oz sour cream

8 oz cream cheese

8 oz cool whip

6 oz chopped unsalted peanuts

1/3 c kahlua

Combine all ingredients together except fruit. Refrigerate overnight.

Use fresh fruit to dip.

Fruit Dip 2

Yield: 2 cups

7 oz jar marshmallow topping

1 tb lemon juice

8 oz pkg. cream cheese

Blend together. Use to dip strawberries, pineapple, blueberries, etc.

Ginger Dip

Yield: 6 servings

1 c mayonnaise chilled

1 c dairy sour cream

1/4 c fine chopped onion

1/4 c minced parsley

1/4 c fine chopped canned water

— chestnuts

1 tb to 2 tb fine chopped candied

— ginger

Combine mayonnaise and sour cream. Stir in remaining ingredients.

Offer sesame seed crackers or potato chips.

Gingered Fruit Dip

Yield: 1 1/2 cups

1/2 lb cream cheese

2 tb icing sugar

1 tb approx. milk or cream

1/4 c chopped preserved ginger

In bowl, cream cheese with icing sugar until light and fluffy, adding enough milk to give consistency for dipping. Mix in ginger. Makes about 1 1/2 cups.

Cucumber Avocado Dip

Peel, seed and dice tomato. Peel, split lengthwise, seed and dice cucumbers. Thoroughly drain all liquid from tomato and cucumbers. Mix all the ingredients and chill before serving.

Serve with chips or vegetables.

Guacamole Dip

2 lg ripe avocados

1 tb grated onion

1 tb lemon juice

1/2 ts salt

1/4 ts chili powder

1/3 c miracle whip

Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips.

Guacamole Dip 2

Yield: 6 servings

2 tb chopped canned green chiles

1/2 c chopped tomato

2 tb mayonnaise

1 ts salt

1/8 ts garlic powder

Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired.

Guacamole Dip 3

1/2 c miracle whip

1 lg avocado, peeled and mashed

1 sm chopped tomato

1/4 c minced onion

1/4 c diced green chilies, drained

1 tb lemon juice

1/2 ts salt

Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times.

Hacienda Dip

Yield: 6 servings

1 pk cream cheese, softened

Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with Nacho or Tortilla chips.

Hamburger Broccoli Dip

Yield: 8 servings

1 pk (10oz) frozen chopped

Brown meat and salt; drain. Add cheese and cook until melted. Add tomatoes and broccoli. Warm through and serve with chips.

Harlequin Dip

1/2 c sour cream

1/2 c mayonnaise

1/2 c chopped, ripe olives

1 ts worcestershire sauce

1/2 ts prepared mustard

1/2 ts curry powder

Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip.

Hazelnut Cheddar Cheese Dip

Yield: 1 recipe

2 c finely grated sharp cheddar

1 c unflavored yogurt or- sour

— cream

1/2 c finely chopped hazelnuts

— (roasted o; regon hazelnuts

1 1/2 ts dry mustard

Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable sticks.

Healthy Choice Crab Dip

Yield: 8 servings

1/2 c nonfat yogurt — or sour

2 tb fat free mayo

8 oz fat free cream cheese —

1/2 ts worcestershire sauce 1/2 ts hot pepper sauce

Combine yogurt, mayo, cream cheese, and seasonings. Mix well.

Then, stir in cheddar cheese and crab. Cover and chill for 2 hours.

Sprinkle with Paprika. Serve with crackers, bread sticks or veggies.

Hearty Party Dip

1/4 c open pit special recipe

2 tb minced green pepper

1 pieces

Mix all ingredients, chill. Serve on hearty crackers especially bacon wafers. May also be heated in a saucepan or crockpot, then served on crackers or eaten like soup.

Herb Tofu Dip

1/2 lb tofu (drained)

1/2 c green onion chopped

1 1/4 ts celery salt

1/2 ts dill weed

1 tb parsley, chopped

2 ts herb salt

1/4 ts onion powder

2 cl garlic, pressed

Blenderize first four ingredients until smooth Add remaining ingredients and blend again Serve as a dip for a variety of fresh vegetables Makes 1 1/2 cups

Herbed Vegetable Yogurt Cheese Dip

Yield: 8 servings

3 c yogurt cheese — see

16 oz 1% cottage cheese —

10 oz frozen chopped spinach —

8 oz water chestnuts — drained: and sliced

3 garlic cloves — finely: chopped

6 green onions — chopped

In a large bowl, mix together all ingredients and season to taste

with salt and pepper. Refrigerate at least 4 hours before serving.

Serve with fresh, crisp vegetables, crackers, or toasted pita chips. Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover, and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.

Herbed White-Bean Dip

Yield: 11 servings

15 oz cannellini — (white kidney

— beans) -; rinsed, drained

1 tb fresh lemon juice

1 lg garlic clove; chopped

1 ts olive oil

1/2 ts ground cumin

1/4 ts dried oregano

1 cayenne pepper

1 additional dried oregano

Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Makes about 1—1/3 cups.

Maritime Crab Dip

Yield: 6 servings

4 oz cream cheese [125 g]

1/4 c mayonnaise

3 tb chili sauce

1 ts fresh parsley, chopped

1/2 ts pepper

1/2 ts dijon mustard

12 oz canned crabmeat, drained

— 2x6oz can; s

Serve this warm dip with crackers or with vegetable crudits or pita wedges. It may also be used as a topping for baked potatoes

In bowl, beat together cream cheese with mayonnaise until smooth. Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat and onion; spoon into greased 2-cup ovenproof dish.

In small bowl, stir together bread crumbs with butter until evenly