Appetizers – Dips

Beer-cheese Dip

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Basically a more involved rendintion of Beer Dip

Beer-Cheese Dip

Ingredients:

  • 3 c cheddar cheese, shredded (Wisconsin cheddar if possible)
  • 1 ½ lb cream cheese (three 8 oz packages)
  • 2 oz blue cheese or 1 pkg ranch dressing mix (1 oz)
  • 1 can beer – more or less
  • 1 chopped green onion
  • ¼ c cheddar cheese, shredded
  • bread sticks
  • carrot and celery sticks

Directions:

  1. Mix first three ingredients in electric mixer.
  2. Gradually add beer until good consistency for dipping.
  3. Place in serving bowl.
  4. Garnish with chopped green onion and ¼ c shredded cheese.
  5. Refrigerate.
  6. Finish beer.
  7. Serve with bread sticks and vegetables

Serves: 10-12

Source: foodnetwork.com

 

 



“Crack Dip” – aka Sweet Onion Dip

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Allison brought this to a KOA party and it was instantly inhaled.  Way good!

Ingredients:

  • 1 8-ounce  package cream cheese (at room temperature)
  • 1 cup mayonnaise (preferably Best Foods brand)
  • 1 cup  freshly grated Parmesean
  • 1 cup diced sweet onion
  • 1 tablespoon freshly cracked black pepper

Instructions:

  1. Preheat the oven to 350°.
  2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion,and black pepper and until everything is thoroughly combined.
  3. Pour the mixture into a 6-inch baking dish or any oven-safe dish.
  4. Bake for 50 minutes to one hour, till everything is melted together.
  5. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
  6. Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.

Serves: 4-6

Source:  WhiteOnRiceCouple.com, from Allison Cozza

Dominico’s Garlic Dressing

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From Julie’s mother’s favorite restaurant in Long Beach.  Also  one of my favorite dressings.

Ingredients:

  • 2 c mayonnaise
  • 3 Tab wine vinegar
  • 7 cloves of garlic, mashed (yes, seven!)
  • 1 can consomme (not beef bouillon)

Instructions:

  1. Mix vinegar and garlic into mayonnaise.
  2. Slowly add undiluted consomme.
  3. Chill.

Serves:  Makes 1 quart

Friendship Dip

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An old tried and true Girl Scout favorite.  We would have each girl bring some of her favorite fruits and all share.

Ingredients:

  • 2 c sour cream
  • 7 oz marshmallow cream
  • assorted fruit – cut in bite size cubes
  • toothpicks

Instructions:

  1. Mix sour cream and marshmallow cream in a bowl.
  2. Use toothpicks to dip fruit.

Serves:  3 Cups – maybe 20 Brownies, 10 Juniors, and 2 Cadettes/Seniors.

Source:  A hundred Girl Scout events/campouts.

 

Basil Mayonnaise

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Another good thing to dip artichokes in.

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (easy to do with a micro file)

Directions:

  1. Mix ingredients in a bowl.
  2. Cover and refrigerate over night.

Serves:  Makes 1 cup.

Source:  Sunset June 2001

 

Ann Brown’s Cheese Dip

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Ingredients:

  • 1½ lb American cheese
  • ½ lb cheddar cheese
  • 1 onion, finely chopped (I use dried chopped onions)
  • 1 clove garlic, chopped.
  • 1 can  tomatoes (#2 size – scant 2 cups)
  • 4 oz can  diced peppers
  • 1 T Worcestershire sauce

Instructions:

  1. Melt cheeses in double boiler.
  2. Drain tomatoes, saving juice, chop fine.
  3. Add tomatoes and other ingredients to cheese.
  4. Slowly add tomato juice until the dip is the correct consistency.
  5. Cook until well blended, about 1 hour.
  6. Serve hot in a chafing dish with corn chips on the side.

Serves: 6 cups

Source:   Ann Brown

Note:  Also good over cooked chicken breast.

Smoked Salmon Spread

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The Junior League of San Francisco got it right. This is a nice spread for crackers or party-size breads. I like the chunks of salmon and tangy onions and capers.

Ingredient:

  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 small Onion — finely chopped
  • 1 tablespoon Capers — drained
  • 2 teaspoons Dill Weed, Fresh — chopped
  • 1 teaspoon Dill Weed, Dried
  • 1/2 cup Smoked Salmon
  • Salt and Pepper

Directions:

  1. Blend Mayonnaise and Sour Cream until smooth.
  2. Mix in Onion and spices.
  3. Shred Salmon into the bowl and fold in lightly.
  4. Salt and Pepper to taste.
  5. Cover and chill.
  6. Garnish with dill sprig.

Note: I used a local hickory-smoked salmon. Lox-style smoked salmon would need to be chopped. A little lemon might be needed to balance the stronger flavor.

Serves: 8-12

Source: San Francisco a la Carte with minor changes by MLK

Supreme Sauce

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Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.