Appetizers – Dips

BLT Dip

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There is something about bacon and tomatoes that is just plain good.

Ingredients:

  • 1 c sour cream
  • 1 c Miracle Whip
  • 1 lb bacon, cooked and crumbled
  • 3 plum tomatoes, chopped
  • 2 green onions, chopped
  • lettuce
  • Assorted crackers or chips

Directions:

  1. Set aside a small amount of bacon, tomato, and green onion for garnish.
  2. In a large bowl, combine the sour cream, mayonnaise, remaining bacon, tomatoes and onions.
  3. Refrigerate overnight.
  4. Serve in a lettuce lined bowl.

Serves: 3 cups.

Source: Taste of Home 2014, Emalee Payne, Eau Claire, Wisconsin

Tuna and Caper Dip

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Tuna is a somewhat neglected ingredient for appetizers but can be very tasty.

Ingredients:

  • 1 can (5 ounces) tuna drained
  • 1/3 c sour cream
  • 1/3 c Miracle Whip
  • ¼ c fresh parsley leaves, chopped
  • 2 tsp capers, rinsed and drained
  • 1 tsp fresh lemon juice
  • 1 Tab brandy
  • ¼ tsp garlic salt
  • Pinch red-pepper flakes
  • Coarse salt and ground pepper
  • potato chips and vegetable chips.

Directions:

In a medium bowl, flake tuna.

  1. Mix together tuna, sour cream, Miracle Whip, parsley, capers, lemon juice, brandy, garlic salt and red-pepper flakes.
  2. Season with salt and pepper.
  3. Refrigerate in an airtight container overnight.
  4. Bring to room temperature and stir before serving.
  5. Serve with chips.

Serves: Makes 2 cups.

Source: Based on Welcome to MarthaStewart.com Everyday Food, January/February 2011 with a nod to Food.com.

Mustard Dip

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This is also good on a ham sandwich.

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Meaty Chicken Dip

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Another good use for blue cheese!

  • Ingredients:
  • 3 c diced or shredded cooked chicken
  • 1 c mayonnaise
  • ½ tsp. garlic powder
  • ¼ c Frank’s hot pepper sauce
  • 1 c shredded Monterrey Jack cheese
  • 4 Tab green onions, minced
  • 1 Tab. freshly squeezed lemon juice
  • ½ c crumbled blue cheese
  • ½ c sour cream
  • 2 Tab diced chilies
  • 2 Tab chopped fresh Italian parsley
  • corn chips

Directions:

  1. In a small slow cooker combine chicken with all ingredients except blue cheese.
  2. Cook on medium for 2 hours, siring occasionally.

Alternately use a an oven proof dish in a 375° oven for about 20 minutes until cheese is bubbly.
When ready to serve sprinkle blue cheese over the top.

Serve warm with corn chips.

Serves: 10

Source: COOKS.CO, CrockPotGirls.com

OJ Honey Mustard Sauce

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This is really good with pork or ham. Also works with chicken and fish – all round useful sauce.

Ingredients:

  • 1/3 c orange juice
  • 1 c mayonnaise
  • 1/4 c Dijon mustard
  • 2 Tab honey
  • 1 Tab white vinegar
  • 1/8 tsp paprika

Directions:

  1. Mix well.
  2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012

Florida Citrus

Piña Colada Sauce

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For something different with your Easter ham.  Or try it as a dip for little ham cubes.  It also would be good on shrimp or chicken.

Ingredients:

  • 1 2/3 cups cream of coconut
  • 1 cup crushed pineapple, drained
  • 1 1/8 cups sour cream
  • 1/3 cup coconut flakes

Instructions:

Place the cream of coconut and sour cream in a bowl. Stir until smooth and add the remaining ingredients. Store in the fridge .

Notes: Cream of coconut is actually quite easy to find. Just head to the alcohol section of your local grocery store and it will be by the margarita mixes etc.

Serves:  About 3 cups

Source: ohsweetbasil.com

Lime Cilantro Cream

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This could be used as a dip for chicken bits.  I would add about 1/4 c cream cheese to thicken it a bit.

Ingredients:

  • 1/2 c sour cream
  • 1/4 c chopped cilantro
  • Juice of 1/2 lime
  • Pinch of salt

Directions:

Mix sour cream, cilantro, lime juice and salt.

Serves: A little more than half a cup

Source: allrecipes,com

Orange Curry Dip

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This goes with the Coconut Shrimp but is also good with skewered chicken bits.

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade/ apricot preserves
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Warm Blue Cheese Dip

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This is one of my favorites – good, easy, and it freezes!  I had cooked bacon and chives in the freezer so used that and store bought chopped garlic. Just mixed them in with the rest of the ingredients. I baked it and then reheated it later in the microwave.

Ingredients:

  • 1 lb bacon, diced
  • 4 cloves garlic, minced
  • 16 oz cream cheese, softened (I discovered the “spreadable” cream cheese does not work as well as the block cream cheese — it melts!)
  • ½ c heavy cream
  • 6 oz blue cheese, crumbled
  • 4 Tbs fresh chives, chopped
  • 4 Tbs almonds, chopped
  • Crackers or sliced baguette for serving

Instructions:

  1. Preheat oven to 350°
  2. In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp. Drain bacon and wipe skillet dry
  3. Return bacon to pan, add garlic and cook over medium heat until bacon is crisp, about 2 minutes. Make sure garlic doesn’t burn.
  4. Drain on paper towels
  5. Using paddle attachment of electric mixer, beat cream cheese until smooth
  6. Add cream, beat well to mix
  7. Fold in bacon, garlic, blue cheese, and chives
  8. Transfer to 1 quart baking dish, top evenly with almonds.
  9. Bake about 30 minutes or until heated through.
    Serve with crackers, baguette slices or vegetables

Serves: Makes 4 cups, serves 20

Source: Reader’s Digest from Morton’s the Cookbook by Klaus Fritsch

Comments:  I had cooked bacon and chives in the freezer so used that and store-bought chopped garlic. Just mixed them in with the rest of the ingredients. I baked it and then reheated it later in the microwave.