Category: Appetizers – Dips

Rocky Mountain Smoked Trout Pâté

A nice change from smoked salmon dip.

Ingredients:

  • 12 oz smoked trout
  • 8 oz cream cheese
  • 2 Tab lemon juice
  • 2 tsp onion, grated 1 tsp Worcestershire sauce
  • ½ tsp salt (or less)
  • 1 clove garlic, minced
  • ¼ tsp dill weed
  • 1 dash red pepper sauce
  • fresh dill
  • sprigs crackers (plain, like water crackers)

Directions:

  1. Place ingredients in food processor and blend until creamy.
  2. Put in a bowl lined with plastic wrap (or spray mold with non stick spray).
  3. Refrigerate until well chilled.
  4. Unmold and garnish with dill sprigs
  5. Serve with crackers.

Serves: 2 cups

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

Henderson Edamame and Almond Hummus

Tasty and healthy!

 Ingredients:

  • 1 c toasted slivered almonds
  • 1/3 c water
  • ½ c shelled fresh or thawed frozen edamame
  • 2 Tab sesame oil
  • 2 Tab olive oil
  • 1 ½ lemons – zest and juice
  • 1 clove garlic, minced
  • 1 Tbs cilantro, chopped
  • 2 Tab reduced sodium soy sauce
  • 1 tsp toasted sesame seeds
  • vegetable slices (celery, cherry tomatoes, and broccoli) for dipping
  • rice crackers for dipping

Directions:

  1. Whirl almonds in a food processor until finely ground, scraping inside of bowl as needed, about 2 minutes.
  2. Add 1/3 cup water and the remaining 7 ingredients through soy sauce.
  3. Whirl until well blended, about 3 minutes.
  4. Spoon into a bowl and sprinkle with sesame seeds.
  5. Serve with vegetables and crackers.

Serves: Makes 2 ½ cups

Source: Shelia Piccini, Sunset, October 2012

Comments: Add a drop or two of green food coloring to brighten.

Go Broncos Chili Dip

This is an old (really old) standard but still a favorite.

Ingredients:

  • 8 oz cream cheese, softened
  • 1 can chili without beans (15 oz)
  • 2 Tab diced green chiles
  • ¼ c onion, diced
  • ½ c cheddar cheese shredded
  • corn chips for dips

Directions:

  1. Mix all ingredients in a heat proof bowl (except the cheddar cheese).
  2. Heat in microwave or oven (350°).
  3. Top with cheese.
  4. Serve with corn chips.

Serves: 12

Source: cdkitchen.com

VPWL GourmetDecember, 2012

Beer-cheese Dip

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

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

Domenico’s Garlic Dressing

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

Update:  I have had this recipe since the 80’s.  Julie was one of my Girl Scouts.  Just recieved a correction for the spelling of the name and the addition of pepper to the recipe from a reader who grew up next door to the restauraant.  It is still in business and still receiving 5 stars on Yelp.  The wonders of the internet!

Ingredients:

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

Instructions:

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

Serves:  Makes 1 quart

Friendship Dip

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

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

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

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