Category: Appetizers – Dips

Dukkah

Add a little Middle Eastern exotica to your meal.  Too easy!   Usually served with cubed French bread dipped in olive oil, this is also good on green salads or cooked squash or cauliflower.  I have even breaded chicken with it – nice crunchy crust.

Ingredients:

  • 6 Tab sesame seeds
  • ¼ c coriander seeds
  • 1 Tab cumin seeds
  • ¼ c roasted, salted pistachios
  • 2 Tab roasted hazelnuts
  • ½ tsp kosher salt
  • 1/8 tsp peppercorns

Directions:

  1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes.
  2. Pour into a bowl.
  3. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes.
  4. Pour into bowl. Let cool.
  5. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.

Serves: Makes about 1 cup

Source: Sunset Magazine

Spiced Tomato Jam

Good on meat loaf, pork chops,chicken  or goat cheese spread on toast.

Ingredients:

  • 6 large tomatoes (about 4 cups) peeled and coarsely chopped
  • 1 whole orange, thinly sliced, slices cut in 1/8th
  • 1 whole lemon, thinly sliced, seeds removed, slices 1/8th .
  • 2 c sugar
  • 2 Tab cider vinegar
  • 1 stick cinnamon
  • ¾ tsp whole cloves
  • salt

Directions

  1. In a large saucepan, combine the tomatoes, orange, lemon, sugar, vinegar, cinnamon, cloves.
  2. Bring to a boil and simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes.
  3. Remove cinnamon stick and cloves
  4. Let cool and season with salt.

Serves: Make about 2 ½ cups

Comments:   Jam can be refrigerated up to 2 weeks.

Source: Farmstead at Long Meadow Ranch, Sheamus Feeley

Herbed Cheese Spread Chablis

Winemakers know good food!

Ingredients:

  • ½ lb Port d’Salut or Jack Cheese
  • 16 oz cream cheese (two 8 oz packages)
  • 1 c shredded Parmesan cheese
  • ½ tsp crumbled dry marjoram
  • ½ tsp dried dill
  • ½ tsp hickory smoked salt or seasoned salt
  • 3 Tab soft butter
  • ½ c Chablis
  • pita chips
  • grapes

Directions:

  1. Grate the cheese very finely.
  2. Combine grated cheese, cream cheese, herbs, salt, butter and beat until well blended.
  3. Beat in wine until mixture is quite smooth.
  4. Place in 3 cup serving dish.
  5. Cover and chill overnight.
  6. Serve with pita chips
  7. Garnish with grapes.

Serves: Makes 3 cups

Source: Favorite Recipes of California Winemakers, Keith Nylander, DiGiorgio Wine Company

Curried Beet Hummus

Add a little color to your dip tray.

Ingredients:

  • cooking spray
  • 1 lb beets, de-stemmed and washed (red or golden)
  • 6 cloves garlic, peeled
  • ¼ c tahini (sesame seed paste)
  • ¼ c lemon juice
  • 2 Tab sweet curry powder
  • whole wheat pita chips
  • crudités – carrots, celery, zucchini, asparagus, cucumber, etc

Directions:

  1. Preheat oven to 375°.
  2. Place unpeeled beets and garlic on a large sheet of foil on a baking sheet.
  3. Spray generously with cooking spray & fold foil to make an airtight packet.
  4. Place in oven and bake for 45 minutes or until beets are fork tender.
  5. Set aside to cool, then peel the beets.
  6. Place beets, garlic, tahini, lemon juice, and curry powder in a food processor and blend until smooth.
  7. Place in serving bowl.
  8. Prepare vegetables for serving.
  9. Serve hummus at room temperature or chilled with crudités and pita.

Serves: Makes 4 cups, 16 servings

Comments:  Check Trader Joe’s for pre-roasted beets.
If you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor.
Hummus can be made up to three days in advance. Can be frozen.

Source : MyFoodAdvisor –Recipes for Healthy Living

New Orleans Hot Crab Dip

A good change from the hot artichoke/spinach dip- a bit up scale too.

Ingredients:

  • ½ lb lump crab meat
  • 8 oz cream cheese, room temperature
  • ½ c mayonnaise
  • ¼ c Parmesan cheese
  • 3 Tab minced green onion (green and white parts)
  • 2 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 2 Tab lemon juice
  • 1 tsp Old Bay Seasoning
  • ½ tsp hot sauce
  • salt and pepper
  • plain white crackers and/or toast points

Directions:

  1. Combine ingredients.
  2. Place in heat proof dish.
  3. Bake at 325° for 35-40 minutes.
  4. Serve hot with crackers and/or toast points

Serves: 1 ½ cups

Source: Carolyn Reichert

Comments: To make toast points cut the crust off thin sliced white bread and toast both sides in the oven. Cut into 4 triangles.

Cashew Avocado Spread

Sounds odd but is really tasty.

Ingredients:

  • 1 ½ c cashews, coursely chopped
  • 1 c avocado, mashed
  • 8 oz cream cheese, softened
  • 1/2 c shredded sharp cheddar cheese
  • 2 tsp fresh lime juice
  • 1/2 tsp Worcestershire sauce
  • 1 clove garlic, crushed
  • 1/8 tsp Tobasco sauce
  • 1 drop green food coloring
  • paprika to taste
  • crackers (your choice)

Directions:

  1. In a bowl combine cream cheese and green food coloring.
  2. Add avocado, cashews, Cheddar cheese, lime juice, Worcestershire sauce, garlic and hot sauce. Mix well with spoon.
  3. Place in serving bowl.
  4. Chill covered for several hours.
  5. Dust with paprika.
  6. Serve with crackers

Serves: 3 cups

Source:  Texas Ties – Recipes and Remembrances From The Junior League of North Harris County.

 

Virginia’s Vidalia Onion Dip

Vidalia onions were discovered by accident in 1931 when a Toombs County farmer named Mose Coleman realized that local soil produced onions that were uniquely flavorful, the crop was first sold at the farmer’s market in the city of Vidalia. Because Vidalia is located midway between Macon and Savannah on busy Highway 280, the market became a favorite stop for travelers, who began to spread the word about the tasty onion being sold there. By the 1950s, Vidalia onions were available in supermarkets, and in 1990 the state legislature declared the Vidalia onion Georgia’s official vegetable. By law, only onions grown in Southeast Georgia can bear the name Vidalia. They are in season from end of summer to early winter.

Ingredients:

  • 2 Vidalia onions, chopped fine (or 4 cups of other sweet onion)
  • 1 c grated Parmesan cheese
  • ¾ c mayonnaise (real mayo)
  • Melba toast or Ritz crackers

Directions:

  1. In a large bowl mix the onions, cheese, and mayonnaise.
  2. Place in a oven proof casserole dish.
  3. Bake at 350 º until bubbly. (Approximately 40 minutes.)
  4. Serve with Melba toast or Ritz crackers.

Serves: 3 ½ cups

Source: The Blue Willow Inn Cookbook, Social Circle, Georgia

Man’s Dip

You can take this anywhere and attract men!

Ingredients:

  • 1 ½ lbs ground beef
  • 1 envelope onion soup mix (2T)
  • 16 oz sour cream (2 cups)
  • 8 oz cream cheese softened
  • 1 c Monterey jack cheese, shredded (4 oz)
  • tortilla chips

Directions:

  1. Set oven at 350°.
  2. Brown meat in frying pan, drain.
  3. Combine next three ingredients in oven proof dish.
  4. Stir in browned beef and ¾ cup cheese.
  5. Sprinkle remaining cheese on top.
  6. Bake 30 minutes.
  7. Serve with tortilla chips.

Serves: 10-12 (maybe!)

Source: Cathy Parrish St. John, More Recipes from Our Friends – Friends of Whitman County Library, Colfax, Washington

Comments:  Can be topped with diced tomatoes if desired.

River City Sheep Dip

You gotta love the name!  The recipe from Georgann Jouflas, was the best selling item at the former River City Cafe. The recipe is the product of her mother’s idea, the chef’s final combination of ingredients, and Georgann’s title. The name was a joke reflecting her father’s 50 years as a sheep rancher. Try it, it’s great and you can freeze some of it for later.

Ingredients:

  • 8 oz water packed artichoke hearts
  • 6 oz asiago or parmesan cheese
  • 3 oz fresh spinach, washed and patted dry (no stems)
  • 1 pt half and half
  • 20 oz sour cream
  • 24 oz cream cheese (the block kind-not whipped)
  • 8 oz whipping cream
  • pita chips

Directions:

  1. Blend together all ingredients, except pita chips, in food processor or blender until smooth (you will still have chunks of artichoke).
  2. Place in heatproof dish.
  3. Heat 350° until hot – about 20 minutes.
  4. Serve warm in chaffing dish with pita chips.

Serves: 3 quarts of dip

Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado

Notes:  The dip was a little soupie. Could be because we used the whipped cream cheese spread stuff.  If you are going to use that, suggest 1 c half and half, 10 oz sour cream, 12 oz cream cheese,1/2 c whipping cream.

Bleu Chicken Dip/Salad

“So, what’s for lunch?”  “I don’t know.  I’ll forage for food.”  So I find a can of chicken breast meat – age unknown (but the can is not bulging so it must be ok.)  Inside the label is a recipe for Chicken Salad boooring.  Oh, but the Bleu Chicken Dip looks interesting.  I left out the butter and used mayonnaise (yes, real) for half the sour cream and made a rather interesting chicken salad.  Should make a wonderful dip.

Ingredients:

  • 3 c Tyson Premium Chunk Chicken Breast, drained (So, any cooked chicken would work, right?)
  • (1/4 c butter) did not use
  • 3 oz bleu cheese (I probably used more – blue cheese is good!)
  • 1 Tab instant minced onions (Again, probably more – we don’t measure for lunch.)
  • 1 c sour cream – used 1/2c sour cream and 1/2 c mayonnaise
  • 1 Tab Worcestershire sauce
  • I added a squeeze of lemon juice (Lucia said “It takes the curse of of canned stuff.”)

Directions:

  1. (Melt butter in skillet and add chicken, crumbled.) Did not bother to do this for the salad.
  2. (Heat on medium heat, stirring constantly until hot.) Probably would just mix everything and heat in oven 350° for 20-30 minutes f for the dip.  If it is too thick for a dip, thin with Ranch Dressing or Blue Cheese dressing.  For salad, just mix and serve cold.
  3. Combine bleu cheese, onion, sour cream, mayonnaise and Worcestershire.
  4. Pour over chicken mixing well.
  5. Heat until bubbling around edge of pan.
    Serve warm on tortilla chips or crackers.

Serves: 4

Source:  Inside the label of a can of Tyson premium Chunck Chicken Breast