Category: Appetizers – Dips

Piña Colada Sauce

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

Orange Curry Dip

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

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.

 

Creamy Crawfish Dip

I know, it looks like I didn’t really make the recipe – but you go with what you have on hand.  And I had lots of cream cheese spread on hand!

Ingredients:

  • 4 Tab butter (1/2 stick)
  • 1 bunch green onions (white parts only), chopped.  (I used purchased diced onions – about 1/4 c)
  • 1 small red bell pepper, chopped (I used the rest of a jar of pimento – you just need the color)
  • 2-3 cloves garlic, pressed or minced
  • 1 (8oz) package cream cheese (I used cream cheese spread – the soft cream cheese)
  • 3 Tab mayonnaise (I used Miracle Whip)
  • 1 tsp creole seasoning, such as Tony Chachere’s (I only had Cajun seasoning so skipped the cayenne and added a pinch of basil)
  • 1/8 tsp cayenne pepper or more to taste
  • 1 12 oz pkg craw fish tail meat, thawed and drained (sure, everyone has that on hand!  Use cooked Bay shrimp- those tiny ones.)
  • Kosher salt, to taste
  • Crusty bread and Louisiana-style hot sauce, for serving

Directions:

  1. In a medium skillet, melt the butter over moderate heat.
  2. Add onions and bell pepper and cook until softened, about 8 minutes.
  3. Add garlic and saute for another minute.
  4. Stir in cream cheese, mayonnaise, creole seasoning and cayenne.
  5. Whisk until smooth.
  6. Reduce heat to low.
  7. Add the craw fish tail meat and simmer, stirring occasionally for 10 minutes.
  8. Season with salt to taste.
  9. Serve immediately with toasted bread slices and hot sauce.
  10. Garnish with green onion tops if desired.

Serves:  Makes 2 cups

Notes:  Frozen Louisiana craw fish tail meat is available at CajunGrocer.com.  or in the frozen seafood section of a well-stocked grocery store.  If using freshly cooked, whole craw fish, 5-6  pounds will yield 12 ounces of meat.

Source:  TheKitchn.com

Brandy Cheese Dip

So, we have all this leftover cream cheese spread (the soft stuff)- what to do????

Ingredients:

  • 8 oz Gouda Cheese, shredded
  • 8 oz sour cream
  • 8 oz cream cheese (I used cream cheese spread)
  • 3 Tab brandy

Directions:

  1. Preheat oven to 350°.
  2. Combine Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish.
  3. bake for 30 minutes.

Serves:  24 – Makes about 3 cups.

Source:  allrecipes.com, MKATZ1968

Take a Dip

Dunk crisp pretzels here!

Caramelized Onion Dip

Ingredients:

2 c onions diced (3/4# – 3-4 medium onions)
2 Tab oil
½ c sour cream
½ c mayonnaise

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add chopped onion and sauté 10 minutes or until golden brown.
  3. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
  4. Remove onion mixture from heat.
  5. Cool.
  6. Add sour cream and mayonnaise

Beer Dip

Ingredients:

8 oz cream cheese, room temperature (1 pkg)
½ pkg Hidden Valley Ranch dry dressing mix
1 c cheddar cheese, grated
¼ c beer, more if needed
cayenne pepper to taste

Directions:

  1. In a bowl, mash the cream cheese with the dressing mix.
  2. Stir in cheese.
  3. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency.
  4. Season with cayenne pepper.
  5. Refrigerate until thoroughly chilled, at least 1 hour.

Buffalo-style Sour Cream

Ingredients:

Frank’s Red Hot sauce
1 c sour cream

Directions:

“Just add as much Franks Red Hot sauce as you can handle to a container of sour cream and dip away”

Source: tasteofhome.com.

 

 

Baked Reuben Dip

Was not fond of sauerkraut until I tasted this dip!  When you want something different – and good.

Ingredients:

  • 16 oz sauerkraut, rinsed and well drained
  • 5 oz deli corned beef, chopped
  • 1 c sharp cheddar cheese, grated (8 oz)
  • 1 c Swiss cheese, grated (8oz)
  • ½ c mayonnaise
  • 2 Tab Russian salad dressing or chili sauce
  • ½ tsp caraway seeds (optional)
  • Rye crackers or little square rye bread

Directions:

  1. In a large bowl, mix the first six ingredients.
  2. Stir in the caraway seeds.
  3. Transfer to a greased 2 quart baking dish.
  4. Bake at 350° for 25 minutes or until bubbly.

Serves: 4 cups

Source: Taste of Home