Mom’s Tomato Soup Dip

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Mom’s Tomato Soup Dip takes all the flavors of the classic soup and sammy and turns them into a deliciously cheesy dip. The best part about this recipe is that everything gets mixed together right in the baking dish.  Because this is an old recipe, some of the can volumns might be different.  That’s ok  This recipe is a guide not a chemical formula.

Ingredients:

  • 1 (10.75 oz) can condensed tomato soup
  • 1 (28 oz) can crushed (or diced) tomatoes, drained
  • 8 oz velveeta, cubed (or chedar/Swiss grated)
  • 1 (8 oz) package cream cheese, cubed
  • 2 cups mozzarella cheese, shredded, divided
  • 2 teaspoons basil
  • 1 teaspoon garlic powder
  • Toasted bread or crackers for serving

Directions:

  1. Preheat oven to 375°.
  2. In an 8×8-inch baking dish (2 quarts, 8 cups), combine tomato soup and crushed tomatoes.
  3. Place cubed cheese and cream cheese on top.
  4. Bake for 15 minutes, or until cheese is soft.
  5. Mix in 1 cup of mozzarella, basil, and garlic powder.
  6. Top with remaining mozzarella cheese. (I think 1/2 cup is enough.)
  7. Return to oven and bake for 20 more minutes or until top is
    bubbling.
  8. Serve with toasted bread, bagel chips, or crackers.  Would this be good over chicken?

Servings: 8-10
Source: 12 Tomatoes

10 Ways to Eat Dip for Breakfast, Lunch, and Dinner

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Chip dips can turn a few basic ingredients into full, satisfying meal.  Chip dip is a flavorful swimming pool in which assorted crunchy foods can dive and swim, but it’s also an excellent ingredient for building substantial meals. Usually packed with seasonings, herbs, cheeses, and plenty of salt, dip can transform the flavor and texture of other ingredients to make a filling meal. From eggs to casseroles, here’s a collection of dip-packed, non-snack recipes, so you can eat dip for dinner, no matter the size of your appetite.

French onion dip chicken chili
French onion dip and chicken chili is the power couple that you want in your life. The dip adds a velvety consistency and a subtle hit of umami, thanks to the deeply caramelized onion flavor. If you make homemade onion dip, you can boost the umami even further by making sure your onion dip has at least five onions in it.

Boiled eggs with dip
Simple doesn’t have to mean boring. Elevate the humble boiled egg with a dollop of flavorful dip. Eggs have enough protein to shoo away hunger for a couple hours, but they can be a little bland on their own. Eating should bring at least some pleasure to your taste buds, so dunk a few halved eggs into french onion dip, babaganoush, tahini dip, or roasted red pepper hummus to turn two ho-hum eggs into a much more satisfying nosh.

Pasta dip casserole
Creamy dips often have a base layer of sour cream, mayonnaise, yogurt, or cream cheese, and all of these take to heat surprisingly well. Mix a tub of dip into cooked pasta, add an egg, extra cheese, and bake. The dip will unite the other flavors around the pasta, making for a delicious, sliceable, shareable casserole. Use any creamy dip you like; pasta is really just the vehicle to carry dip to your mouth, so make sure it’s one you enjoy.

Chip ‘n’ dip omellete
Since dip and eggs have a good thing going, why not invite chips back to the party. Afterall, chips were the host for so long, and they add a lot of flavor and texture. In this chip ‘n’ dip omelette, the dip and egg fuse together to create a creamy, savory united front, while the chips soften slightly in the mix and impart their salty, potato-y flavors into every slice.

Spinach dip strata
Giving leftover or stale, ingredients a second life is a great way to save money. This spinach dip strata makes good use of (spoiler alert) spinach dip, but onion dip, horseradish dip, ranch, buffalo chicken, and any creamy variety will work just as well. Marry the dip with eggs to make a custard and pour it over stale hunks of bread before baking.

Dip pasta sauce
You can meal-prep for the week with a pasta and dip casserole, or keep it simple and use your favorite dip as a quick pasta sauce. Call it “humble” or “low-budget” if you must, but it’s not that far removed from elbows and yellow cheese sauce. Boil a serving of macaroni, and while it’s still hot, toss with a couple tablespoons of your dip du jour. Dress it up with some shredded cheese and freshly ground black pepper. Enjoy.

Mashed potatoes and dip
Coming from a childhood of Thanksgivings eating mashed potatoes fortified with sour cream, I can fully vouch for the creamy texture it brings. Adding dip, however, is a full level up for your spuds. Maybe you’ve noticed our inclination toward onion dip, but don’t let it stop you from scooping in creamy ranch, or a roasted garlic dip. You’ll immediately notice a creamier texture, subtle tang, and the whisper of flavor from the star ingredient of the dip you chose. For those looking for more than a whisper, top off your scoop of mash with little extra dip.

Spinach and artichoke dip egg bake
Baked egg dishes are my downfall where temptation is concerned. Beware, this spinach and artichoke dip egg bake is intended to serve four, but will disappear at an alarming clip, even if you live alone. But don’t worry, you can always make more; this egg bake is affordable, and quick to prepare.

Salsa shakshuka
We’ve given a lot of love to the creamy dips, but tomato-based dips are also deserving of our attention. Switch up your breakfast bake with this quick shakshuka made with a couple eggs and half a jar of salsa. Pour the salsa into an oven-proof skillet or small cake pan, or divide it across a few cupcake pan divots. Drop a couple eggs into the salsa and bake. The eggs will cook into the bright and salty tomato salsa, which is perfect for scooping up with some toasted bread.

Pull-apart bread with dip
This pull-apart bread is made with one loaf of sourdough (or other crusty loaf of your choosing), a tub of caramelized onion dip, and melty cheese. Don’t be afraid to explore other options within these three components. Try Hawaiian rolls, or switch out caramelized onion for roasted garlic dip, or use muenster if you have it. It’s party friendly, and pairs well with soup, chili, charcuterie, or more dip.

Source:  ByAllie Chanthorn Reinmann lifehacker

Trick-or-Treat Cheesecake

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A treat for those who think they are too old to Trick-or-Treat!  Plan ahead, it needs to refrigerate overnight. The recipe should work as a bar cookie in a 9×13 pan too.

Ingredients:

  • 1 1/2 c crushed chocolate wafer cookies (about 25 cookies)
  • 1/3 c sugar
  • 1/3 c butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 eggs
  • 2 tsp vanilla
  • 20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups of cut candy)

Directions:

  1. Heat oven to 300°.
  2. Spray a 9-inch springform pan with cooking spray.
  3. To minimize cracking, place a shallow pan half full of hot water on lower oven rack. (Optional)
  4. In medium bowl, mix cookie crumbs, sugar and butter.
  5. Press on the bottom of the pan.
  6. In a large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth.
  7. Beat in eggs, one at a time, just until blended.
  8. Stir in vanilla and candy.
  9. Pour over crust.
  10. Bake 40 to 50 minutes or until the edge of the cheesecake is set at least 2 inches from the edge of the pan but the center of the cheesecake still jiggles slightly when moved.
  11. Run a small metal spatula around edge of pan to loosen the cheesecake.
  12. Turn oven off.
  13. Open door at least 4 inches.
  14. Let cheesecake remain in oven 30 minutes.
  15. Cool in pan on cooling rack 30 minutes.
  16. Refrigerate at least 6 hours or overnight.
  17. Just before serving, run small metal spatula around edge of pan.
  18. Carefully remove side of pan.
  19. Cover and refrigerate any remaining cheesecake.

Serves: 12

Source: Betty Crocker via Jackie Wolfgang

Million Dollar Dip or Neiman’s Marcus Dip

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Not quite sure what a million dollars tastes like but according to Ree Drummond, her Pioneer Woman million dollar dip is as close as it gets.  Loaded with all of the best things in life, like bacon, cheese, toasty almonds and cream cheese, it’s no surprise this dip has garnered a reputation as a crowd-pleasing party recipe. The dip is also known as The Neiman’s Marcus’Dip, created for Neiman’s Marcus’s original restaurant in Texas in the 1950’s by Helen Corbitt. The dip was then published in her cookbook and has been a classic, holiday staple since. This dip also goes by the name “Million Dollar Dip”, because it is just that good and well loved.  Take your pick!

Ingredients:

  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 c mayonnaise
  • 1/2 c slivered almonds, toasted
  • 1 c shredded sharp cheddar
  • 1 c shredded Swiss
  • 1/4 c blue cheese crumbles
  • 8 slices regular-cut bacon, cooked until crisp and finely chopped
  • 4 green onions, sliced, green and white parts
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • Buttery crackers, pretzels or raw veggies, for serving

Directions:

  1. Toast the nuts over medium-low heat in a dry skillet, stirring often; about 5-7 minutes. Or in the oven 400°.  Don’t walk away!
  2. In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth.
  3. Add the cheeses to the cream cheese-mayo.
  4. Fold in the bacon, toasted almonds, green onions (reserve some for garnish) and spices.
  5. Stir everything together until evenly blended.
  6. Transfer to a serving dish.
  7. Cover and chill for at least 4 hours.
  8. To serve, sprinkle with additional green onions.
  9. Serve with buttery crackers, salty pretzels and/or fresh vegetables of your choice.

If you want to adapt this recipe to your personal taste, kick it up a notch, add some extra cayenne (even a dash of one of these top hot sauces would be nice).  For more bacon flavor, fold in an additional slice or two of bacon.

I found the dip to be too stiff to dip  – ok for a spread. To dip, I added 1/2 – 1 cup sour cream.

Serves:  8-10

Source:  Ree Drummond – Pioneer Woman

Green Chile Grilling Marinade

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We usually just put various seasonings on steaks a couple of hours ahead of the barbecue, not marinades. But I wanted to do something special for Margie’s birthday, and here it is. As noted below, this also isn’t just for steak, but anything you would like to grill.

Ingredients

  • 1 tbsp. lime juice (½ lime’s worth)
  • half-dozen sprigs of cilantro (to taste)
  • 8 oz. green chiles (jar, jug, whatever)
  • 1 tsp. Kosher salt
  • ½ tsp. crushed black pepper
  • ½ cup olive oil
  • 5-7 cloves of garlic (the little lobes from a head of garlic), peeled and chopped.
    ——
  • 2-3 steaks

Directions

  1. Put the ingredients (except the steaks, of course) in a blender.
  2. Gently pulse the mixture until you get a creamy consistency. If needed to achieve that, add more olive oil.
    ——
  3. Put the steaks in a ziplock bag. Pour in the marinade. Seal the bag and work the marinade around so that all the surfaces (including between the steaks) are in contact with the marinade.
  4. Allow to marinade at least 30 minutes; 2 hours is better; overnight works, too.
    ——
  5. Grill the steaks. You can use marinade from the bag to brush onto the flip sides, or, if you have marinade you didn’t use, you can brush it onto the steaks when you take them off to rest.
  6. If you are the type, you can use chopped cilantro and lime wedges to garnish.

Serves: 2-3

Notes: You can use this on any sort of meat (or vegetable) that you want to grill.

Source: Adapted from a recipe by the Zia Hatch Chile Company.

 

Chopped Caprese Salad Recipe

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Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of motzarella balls, basil, olive oil and balsamic glaze – definetly knife and fork food, tricky to serve and quick to look messsy.  For a larger, serve-yourself group, something mixed works better.  Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.  And cheese I can have with each and every bite.  So, here is the results of a conglomerate of recipes, ideas, and trials. 

Ingredients:

  • 2 of the best looking tomatoes you can find (3 if smaller than your fist)
  • 2 Tab olive oil (the best you have, please)
  • 1/2 tsp chopped garlic
  • 2 Tab balsamic vinegar (white balsamic, If you can find it.)
  • ½ tsp sea salt
  • ¼ tsp coarse ground pepper
  • ¼ c small basil leaves (or pesto in a pinch)
  • 1 c grated mozzarella (you know – 4 oz from a bag)
  • balsamic glaze, for serving (buy it or make it)

Directions:

  1. Don’t do anything with the basil until you serve the salad.
  2. Cut the unpeeled tomatoes into 1 inch chunks.
  3. Sprinkle with the salt.
  4. Let sit in a strainer for a while to drain ou excess juice.
  5. Place the tomatoes and mozzarella  in a large serving bowl.
  6. Cover and refrigerate.
  7. In a small jar, shake together the olive oil, balsamic vinegar, garlic. and pepper.
  8. Cover and refrigerate.
  9. An hour or so before the party, pour the dressing over the tomato mixture.
  10. Toss to combine.
  11. Refrigerate until ready to serve.
  12. Add the basil and more salt and pepper to taste.
  13. Drizzle with balsamic glaze if desired.  (You really should, it’s delicious. )

Note:  The daughter suggested adding some day-old bread chunks and pretending it was panzanella.

Servs: 6
Source:  GK

This entry was posted in Salads.

Mexican Fondue

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A handful of items and a few moments of prep work are all you’ll need for this festive fondue. Not only does it take advantage of canned goods, but the slow cooker does all the work. Lacking a slow cooker, use the oven.
Ingredients:

  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3 Tab chopped green chiles (use 4 Tab and get rid of the can)
  • 1 tsp chili powder (or 1/2 tsp cayenne
  • 16 oz process cheese (Velveeta), cubed
  • French bread cubes

Directions:

  1. In a small bowl, combine the corn, tomatoes, green chiles and chili powder.
  2. Stir in cheese.
  3. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.
  4. Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes.
  5. Serve warm with bread cubes.

Serves: 4-1/2 cups.
Source: © 2024 RDA Enthusiast Brands, LLC—Nella Parker, Hersey, Michigan

Chilled Tomato Cream

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This is a soup that encourages modification.  First of all, serve it cold or hot.  Secondly vary the topping – croutons, crispy onions, grated cheese, bay shrimp, diced chicken, sliced green onions, and don’t forget bacon bits.  Go even farther – red wine vineger, soy sauce, curry powder, garlic salt, – go for it!
PS It was ok with less lemon and no half and half.

Ingredients:

  • 3 c tomato juice
  • 1 c sour cream
  • 1 1/2 tsp Worcestershire sauce
  • 2 Tab lemon juice
  • dash hot pepper sauce
  • salt and pepper
  • 1 tsp lemon zest
  • 1/2 c half and half
  • whipped or sour cream

Directions:

  1. Add tomato juice gradually to sour cream, blending thoroughly.
  2. Beat in the Worcestershire sauce, lemon juice, hot pepper sauce, salt and pepper to taste, lemon peel and half and half.
  3. Chill thoroughly.
  4. Serve in chilled soup cups.
  5. Top with whipped or sour cream

Serves:  4-6

Source:  A small, aged newspaper clipping.

This entry was posted in Soups.

Poppy Seed Dressing

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You can vary this dressing and make it creamy by adding half a cup of mayonise, sour cream or Greek yogurt. 

Mustard is an emulsifier – it helps keep the oil from separating from the rest of the ingredients.  When I made this with the blender, it became very thick so I stirred in some additional oil by hand.

 Ingredients:

  • 1/2 c sugar
  • 2 tsp finely chopped onion
  • 1/2 tsp salt
  • 1/3 c lemon juice
  • 1 tsp Dijon mustard
  • 2/3 c  oil
  • 1 Tab poppy seed

Directions: 

  1. Using a hand mixer (or blender or food processor) on low speed, combine sugar, onion, salt, lemon juice and mustard.
  2. Add oil in slow steady stream until well blended.
  3. Add poppy seed.

Servings: 12

Source:  Karen Eckardt from the Midway Road Baptist Church (Dallas, TX) cookbook. Also, an old favorite, Betty Crocker.

Caprese Pasta Salad

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This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. Make it ahead of time, the flavors seem to get better after it’s chilled for a few hours.

Ingredients:

  • 1/2 pkg (8 oz) penne pasta (or maybe something smaller)
  • 3 large heirloom tomatoes (about 2 pounds), seeded and chopped (be a big spender and double the tomatoes.)
  • 1 lb fresh mozzarella cheese, cut into 1/2-inch pieces
  • 1/2 c loosely packed basil leaves, chopped
  • 1 1/2 c olive oil
  • 1/2 c lemon juice (or white wine vinegar if you forgot to buy lemons)
  • 1 shallot, finely chopped (or a 1/2 small sweet onion)
  • 2 garlic clove, minced
  • 1 Tab sugar
  • 3/4 tsp salt
  • 1/2 tsp grated lemon zest
  • 1/4 tsp pepper

Directions:

  1. Cook pasta according to package directions.
  2. Drain.
  3. Rinse in cold water.
  4. Transfer to a large bowl.
  5. Gently stir in the tomatoes, cheese and basil.
  6. In a small bowl, whisk the remaining ingredients.  (Or shake them in a jar)
  7. Drizzle over salad.
  8. Toss to coat.
  9. Refrigerate until serving.

Serves:  17

Source: Taste of Home – Debby Harden, Lansing, Michigan

This entry was posted in Salads.
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