Category: Appetizers – Dips

Drunken Tuna Dip

A great dip that can double as a sandwich spread.  Easy ways to change it up – smoked tuna, Mircle Whip, Greek yogurt.  You might even sneak in canned chicken instead of tuna.  You can serve it served at room temperature or chilled.

Ingredients:

  • 1 1/2 Tab brandy
  • 1 c cream cheese, softened  (8 oz)
  • 1/4 c sour cream
  • 1/4 c mayonnaise
  • 3/4 c fresh tuna, flaked, or 6 1/2 oz tuna, well drained
  • 2 Tab green onion, minced, use all
  • 1 Tab lemon juice
  • 1/8 tsp hot sauce
  • 1/8 tsp salt

Directions:

  1. Beat the brandy and cream cheese to a smooth and creamy consistency.
  2. Blend in the sour cream and mayonnaise.
  3. Mix in the tuna and green onion, blending well.
  4. Add the remaining ingredients.
  5. Blend until almost smooth.

Serves:  Makes about 2 1/2 cups of dip.

Source:  An old newspaper clipping in the bottom of the file folder.

Suggested dippers: onion crackers, French bread cubes, cheese crackers, celery, cucumber, radishes, Monterey jack cheese sticks.

 

Garlic Dipping Sauce

Try this with just about anythng you would dip – shrimp, veggies, tater tots, etc.

Ingredients:

  • 1/3 c mayo
  • 1/4 c sour cream
  • 2 tsp ninced garlic
  • 1/4 tsp smoked paprika
  • pinch of salt
  • 1/4 tsp black pepper

Directions:

  1. Mix mayo and sour cream.
  2. Add rest of ingredients
  3. Best chilled for several hours or over night

Serves: makes abut half a cup

Source:   Somewhere on the internet – can’t find it again.

 

Authentic Greek Tzatziki

“What is Tzatziki sauce?” This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill.  It’s super simple to make and a hit at any get-together.  Also, if you are looking for a vegan tzatziki sauce or a dairy free tzatziki sauce, then just use coconut milk yogurt instead of Greek yogurt.

Ingredients:

  • 1/2 of a large cucumber, unpeeled
  • 1 1/2 c plain full-fat Greek yogurt
  • 2 large garlic cloves, finely minced
  • 2 T extra virgin olive oil
  • 1 T white vinegar
  • 1/2 tsp salt
  • 1 T minced fresh dill (Use 1 tsp dried dill instead of 1 T of fresh dill.)

Directions:

  1. Grate 1/2 of a large cucumber, unpeeled.
  2. Drain the grated cucumber through a fine mesh sieve.
  3. Allow the grated cucumber to drain overnight in the fridge by placing the sieve over a bowl and covering with plastic wrap. If you don’t have time to do the overnight drain, just press the cucumber in the sieve to press out more of the liquid.
  4. Add Greek yogurt, garlic cloves, finely minced, extra virgin olive oil, white vinegar and salt into a large bowl.  For  best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.  The longer the garlic rests in the yogurt, the better it will taste.
  5. Mix the yogurt and other ingredients well.  The yogurt mix should be smooth.
  6. Cover and refrigerate the yogurt mix overnight.
  7. The next day, when you are ready to serve the tzatziki, mince the fresh dill.
  8. Take the yogurt mixture out of the refrigerator and transfer the grated cucumber (but not the water) and fresh dill into the yogurt mixture.  Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
  9. Stir well to combine in the cucumber and dill.
  10. Serve chilled with pita bread and veggies for dipping.

Generally, it should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving.

You can freeze tzatziki sauce; however, it won’t have the same consistency as when it was freshly made. The cucumbers can get mushy in the freezer

Serves: Makes 2 cups
Source:  thewanderlustkitchen.com

Mississippi Sin Dip

 No one seems to know where the name came from.  Great quick dip – all you do is measure and mix.

Ingredients:

  • 1 bread bowl or 1 French bread loaf
  • 8 oz cream cheese softened (not whipped/spreadable.)
  • 16 oz sour cream – 2 cups
  • 2 c cheddar cheese shredded – 1/2 lb
  • 1 c bacon crumbles (cooked) about 8 slices – use readymade
  • 1 Tab hot sauce
  • 2 tsp garlic paste/chopped
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp pepper
  • scallions or chives, for garnish

Directions:

  1. Preheat the oven to 350°.
  2. In a large bowl, cream sour cream and cream cheese with a hand mixer until fluffy – about 3 minutes.
  3. Add shredded cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings.
  4. Mix well.
  5. Cut the top off of the bread and remove the insides. Reserve the top and insides for serving.
  6. Place the hollowed bread loaf on a baking pan.
  7. Scoop the cheese mixture into the middle.  (Or use heatproof bowl but the bread bowl is traditional)
  8. Bake for 30-35 minutes until bubbly and hot.
  9. Remove from the oven and rest 5 minutes before serving.
  10. Garnish with chives if desired.
  11. Serve with the hollowed out bread, crackers and veggies.

Serves: 12 people – 4 cups
Source:  SpendWithPennies.com. Holly Nilsson

Notes:

  • For a milder flavor, swap garlic for ½ teaspoon of garlic powder.
  • When cutting the bread, save the top for dipping. Also use crackers, chips, veggies, and more.
  • Hot sauce can be increased to taste.
  • Mix the cream cheese with a hand mixer. This adds more air to the dip making it more “scoopable”.
  • Pre-shredded cheese works well in this recipe (and saves time).
  • Swap out bacon for bacon bits or even sausage crumbles.  The original Mississippi Sin Dip had diced ham.

 

Quick Sundried Tomato and Feta Dip

All you need is a block of feta and a jar of sundried tomatoes to make this 2-minute super creamy sundried tomato and feta dip. And you can serve it immediately.  I keep a blockof feta in the freezer just in case.  Pondering adding garlic.

Ingredients:

  • 1 block of feta (typically 200g/7oz)
  • 1/2 c sundried tomatoes, plus 1 tablespoon chopped, to garnish
  • 3 Tab oil (from the sundried tomatoes jar or use olive oil)

Directions:

  1. Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender).
  2. Blitz until the sundried tomatoes break down and the dip is super smooth. This will take a couple of minutes. If you find it’s not moving well (this will depend on the strength of your food processor), stop the motor and break up the feta with your spoon then try again. If that doesn’t work, add another tablespoon of oil and continue.
  3. Garnish and serve.

Notes:

No food processor?  You can make the dip without equipment – you’ll need to chop the sundried tomatoes finely and crumble up the feta, then mix it with the oil with a fork or a small whisk in a bowl. It won’t be as smooth, but it’ll have the same flavour.

Serving Suggestions:  Enjoy the dip with your favourite crackers, crisps, pita chips or a platter of crudites, or use it as a spread on sandwiches, and flatbreads or dollop it on pizza or on top of shakshuka! It’s also great tossed with baby potatoes for a delicious non-mayo potato salad, used as an easy no-cook pasta sauce or served with grilled chicken or steak. It’s super versatile!

Like it runnier?  Just add another couple of tablespoons of oil, or use 1/4 cup of Greek yogurt to thin out the dip if that’s the texture you prefer.

Non dairy?  Use a can of white beans in stead of the feta cheese.  Save some of the can liquid to thin the dip.

Serves:  6

Source:  Kate Alexandra – dishedbykate.com

Retro Shrimp Dip – The Best Shrimp Dip Ever

This Retro Shrimp Dip is always a hit at parties. And, you can keep everything on hand (except maybe the cream cheese) – canned shrimp, cream cheese, chili sauce, mayo, seasoning and green onions. Delicious!

Ingredients:

  • 1 (8 oz) block cream cheese, softened to room temp.
  • 1/3 c mayonnaise (or Miracle Whip – slightly sweeter)
  • 1/2 tsp lemon juice
  • 3 Tab. chili sauce
  • 1/4 tsp Worcestershire sauce
  • 1 Tab dried minced onion
  • 1 (4 oz) can tiny shrimp (or frozen tiny Bay shrimp)
  • sliced green onions, for topping (optional)

Directions:

  1. In a medium bowl beat together the cream cheese and mayonnaise until smooth.
  2. Add the lemon juice, chili sauce, Worcestershire sauce and dried onion.
  3. Beat until smooth.
  4. Chop up the shrimp into chunks.
  5. Stir chopped shrimp into the cream cheese mixture.
  6. Garnish with sliced green onions.
  7. Keep chilled.
  8. Serve with Ruffles potato chips (or your favorite cracker).

Serves: 10
Source: Brandie @ The Country Cook

Cracked Out Corn Dip

Couldn’t resist the name!

Ingredients:

  • 1 (8-oz) package cream cheese, softened
  • 1 (1-oz) package Original Ranch dressing mix
  • 3/4 c cooked chopped bacon
  • 2 c shredded cheddar cheese
  • 1 (16-oz) container sour cream
  • 3½ c frozen corn kernels, thawed (10 oz = 2 cups)

Instructions:

  1. Preheat oven to 400º.
  2. Lightly spray a 2qt baking dish with cooking spray.
  3. In a bowl, combine all ingredients.
  4. Mix well.
  5. Transfer to 2-quart baking dish.
  6. Cover with aluminum foil.
  7. Bake dip 25 to 30 minutes or until hot and bubbly.
  8. Serve dip with Fritos or tortilla chips.

You can prepare dip through step 6 and refrigerate overnight. When baking after refrigerating, you will need to add 5 to 10 minutes to the cooking time.

Serves: 10 people
Source: Plain Chicken

Tarragon Aioli

Real aioli is a great sauce/dressing/dip made by mixing the mayonnaise from scratch – egg, oil etc.  Not really necessary when we have quite decent mayonnaise in a jar and can easily add a little garlic, lemon and seasoning.  Tarragon goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

Ingredients:

  • 2 cloves garlic, sliced
  • 1 pinch kosher salt
  • 1 Tab chopped fresh tarragon
  • 1/2 c mayonnaise
  • 2 tsp fresh lemon juice
  • 1 pinch cayenne pepper, or to taste

Directions:

  1. Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  2. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Serves:   Makes 1/2 cup

Source:  Allrecipes.com Recipe By Chef John

Cheesy Cheddar Lobster Dip

Once the chopping is done this goes very quickly.  You could also use langoustine, shrimp (especially bay shrimp – no chopping) or crab.  You can substitute old bay, lemon pepper or any of your favorite seasoning combinations for the paprika.  Make it different every time.  A recipe is just a suggestion!  Random, out of the box, thought – use this to stuff a small/large Portobello mushroom.  It can be frozen.

Ingredients:

  • 6 oz cooked lobster meat
  • 1 clove garlic minced
  • ¼ c chopped red onions
  • 1 tsp horseradish
  • 1/2 tsp smoked paprika
  • sea salt and black pepper to taste
  • 6 oz  grated Cheddar cheese (I used Costo’s Mexican Blend)
  • 8 oz cream cheese softened
  • ½ c sour cream
  • 2 teaspoons Dijon mustard

Directions:

  1. Preheat oven to 375 °.
  2. Chop the lobster finely, it has to be picked up on a chip.  Or, not so finely, and serve it with crackers.
  3. In a mixing bowl combine the cream cheese and sour cream.
  4. Add the salt, pepper, horseradish, mustard and smoked paprika.
  5. Add the lobster, onion, garlic. most of the grated cheese.
  6. Mix well.
  7. Spoon mixture into an oven-safe baking dish, spreading mixture evenly.
  8. Lightly sprinkle remaining  cheese on top.
  9. Garnish with paprika.
  10. Bake for 20-25 minutes at 375° or until cheese is golden and bubbly. Small ramekins take about 15 minutes.

Serves: 6 – 8

Source: Liberties taken on a recipe from Insanely Good Recipes – Chef Dennis Littley

 

 

 

Bacon & Tomato Dip

The best recipes come from someone else – usually at a party or event.  Ros brought this to a Stanford event and thoughtfully (and wisely) brought a copy of the recipe.  Thank you Ros!

Ingredients:

  •  9 slices bacon fried crisp and cooled
  • 3 small tomatoes, cored and quartered
  • 3 tsp prepared mustards
  • 1 (8 oz) package cream cheese, quartered
  • 1/4 tsp Tabasco sauce
  • 11/2 c blanched almonds
  • 3 Tab chopped green onions
  • chips or crackers

Directions:

  1. Place tomatoes, cream cheese and Tabasco in a blender or food processor fitted with a metal blade.
  2. Blend until smooth.
  3. Add almonds, green onions and bacon.
  4. Process just until almonds are chopped.
  5. Refrigerate several hours or up to two days.
  6. Serve with chips or crackers.

Serves:   Makes 3 cups

Source:  Rosalind Morris