Category: Appetizers – Dips

Guacamole (Dip)

This is an old recipe from before the time you could by 15 different kinds of guac in the store.

Ingredients:

  • 2 avocados, large, ripe, mashed
  • 2 Tab lemon juice
  • 1 tsp instant onion
  • 1/2 tsp salt
  • 12 c sour cream (1 pint)
  • 1 c salsa
  • 1 c cheddar cheese, grated
  • 1 c jack cheese, grated
  • 1/2 c green onions, chopped
  • 1/2 tomatoes, seeded and chopped.

Directions:

  1. Combine mashed avocados, lemon juice, onion and salt.
  2. Layer avocado mix with other ingredients.
  3. Serve with or over tortilla strips.

Source:  Gerrie Hastings and others

Chinese Mustard/Hot Mustard

This is the stuff you dip egg rolls and won-tons in at your favorite Chinese restaurant/takeout.

Ingredients:

  • 6 Tab dry mustard
  • water
  • dash of oil

Directions:

  1. Place mustard in small bowl.
  2. Stir in enough cold water until the consistency becomes paste-like.
  3. Add a dash of oil to add sheen and prolong shelf life.

Spinach Dip

Always a favorite – with many variations on a theme.You can forget the bread and just use this as a dip.  The flavor improves over night.  If you have trouble finding Knorr ‘s Vegetable Soup Mix, try Lipton’s – they bought Knorr.

Ingredients:

  • 10 oz frozen chopped spinach
  • 1 cans sliced water chestnuts, drained, chopped
  • 2 Tab Knorr’s vegetable soup mix
  • 3/4 c sour cream
  • 1/2 c Miracle Whip
  • 2 green onions, tops and white
  • 1 loaf French bread, round

Directions:

  1. Finely chop spinach (while still frozen). Or buy it already chopped – duh)
  2. Thaw.
  3. Squeeze dry.
  4. Mix sour cream, Miracle Whip, soup mix.
  5. Stir in spinach, water chestnuts.
  6. Mix well.
  7. Slice top off bread.
  8. Pull out insides of loaf, leaving shell.
  9. Fill with mixture.
  10. (You can bake it, wrapped in foil, at 350° for 30 minutes or until hot.)
  11. Use bread chunks for dipping.

Serves:  12????

Source:  Many

 

Sweet and Sour Sauce

I took a dim sum class in Adult Ed back in the 70’s (They had fun courses back then!) Wei-ling Louie was the instructor and we made many wonderful Chinese dishes.

Ingredients:

  • 1/2 c sugar
  • 1/4 c vinegar
  • 1/4 tsp salt
  • 2 tsp soy sauce
  • 1/4 c catsup
  • 2 Tab cornstarch
  • 1 c water

Directions:

  1. In a sauce pan combine sugar and cornstarch.
  2. Add rest of ingredients and cook over medium heat until bubbly and thickened.
  3. Serve with won ton strips or dim sum.

Serves: about 1 1/2 cups.

Source: Wei-ling Louie

Chunky Crawfish Spread

A rather more interesting dip.

Ingredients:

1 package (16 ounces) frozen cooked crawfish tails, thawed (Sure! use shrimp)
1 package (8 ounces) cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 teaspoon Creole seasoning
1/2 teaspoon salt
6 to 12 drops hot pepper sauce
Assorted crackers

Directions:

1. Chop crawfish.
2. Pat dry.
3. In a small bowl, beat cream cheese until smooth.
4. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish.
5. Cover and refrigerate for at least 2 hours.
6. Serve with crackers.

Yield: 3 cups.

Source:  Taste of Home

Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Emerald Sauce

This is the sauce for the Arizona Cardinals Chicken Quesadillas but would make a nice salad dressing, especially one with chicken or shrimp.

Ingredients:

  • 1/4 c chopped fresh ginger
  • 3/4 c chopped green onion
  • 2 tap salt
  • 1 c vegetable oil

Instructions:

Combine all ingredients in a blender or food processor and puree.

Serves: 1 1/2 cups

Source: sportsglutton.com

French Cream

Use as a dressing for fruit salad/dessert or a dip for fruit pieces.

Ingredients:

  • 8 oz cream cheese
  • 1 c powdered sugar
  • 1 c whipping cream
  • 1/4 c granulated sugar
  • 1 lemon, zested and juiced
  • Pineapple juice

Directions:

  1. Soften cream cheese and then whip with powdered sugar.
  2. Whip cream and sugar together until it forms soft peaks.
  3. Combine beaten cream cheese, whipped cream, lemon juice and zest
  4. Continue to beat, adding just enough pineapple juice to achieve desired consistency.
  5. Serve French Cream in pineapple shell.

Serves: Makes 3 cups

Source: foodnetwork.com – Paula-Deen

Cumin Raita

A nice change for a sauce/dip with seafood or chicken.

Ingredients:

  • 2 c plain Greek yogurt
  • 1/3 c seeded cucumber, finely diced
  • 1/4 c red onion, finely diced
  • 1 clove garlic, minced
  • 2 Tab fresh lime juice
  • 3 Tab capers, minced
  • 3 Tab cilantro, minced
  • 3 Tab dill, minced
  • 1 Tab cumin, ground
  • Kosher salt
  • Freshly ground white pepper

Directions:

  1. In a medium bowl, combine all of the ingredients and mix well.
  2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Curry Sauce/Dip

This is a good basic sauce/dip that is good on chicken, fish, shrimp and lamb as a main dish.

Ingredients: 

  • ½ c mayonnaise
  • ½ c sour cream
  • 1 Tab curry powder
  • 4 Tab chopped Major Grey chutney
  • 2 tsp grated orange peel

Directions: 

  1. Mix all ingredients until smooth.
  2. Cover and refrigerate for at least 1 hr.

Serves: 1 cup+

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA