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

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

Liptauer (pronounced lip – tower) a classic Austrian spread, is shared between Slovakia and Austria, from their shared history from the Austro-Hungarian Empire. Its name comes from the northern Slovak region of Liptov. Traditionally, liptauer is made with bryndza, which is a sheep’s milk cheese, but you can also see it made with cottage cheese, quark and other goat cheeses. These cheeses are not widely available,  cream cheese is the suggested substitute..

If you ever travel to Austria, you’ll be sure to find this cheese dip in Austrian heurigers, or wine taverns. Each tavern and restaurant will have their own house spread. Each recipe is a little different from the next!

Ingredients:

• 4 ounces cream cheese
• 1 Tab butter soft
• 1 tsp Dijon mustard
• 1 1/2 tsp paprika – the traditional, sweet kind of paprika made from bell peppers,  not the Hungarian or smoky kind.
• 1/4 tsp caraway seeds ground
• 1/4 tsp salt
• Pinch of black pepper
• 1 Tab of pickles minced
• 2 Tab yellow onion minced
• 3 Tab of red bell pepper minced
• Dill to garnish (optional)

Directions:

1. Mix the cream cheese and softened butter together in a bowl.
2. Then add in the Dijon mustard, paprika, ground caraway seeds, salt, and pepper.
3. Fold in the pickles, chopped onion, and 2 tablespoons red pepper.
4. Garnish with remaining red pepper and dill.

Serves: 4 – 6
Source: Globally Flavored

This dip is intended for pretzels but would be great with chips and vegetables.  Sweet and creamy and not a variation on onion dip.

Ingredients:

• 1/2 c   mayonnaise (real)
• 1/2 c  Dijon mustard
• 1/4 c  honey
• 1 Tab yellow mustard

Directions:

1. Mix together mayonnaise, Dijon, honey and yellow mustard until smooth.
2. Serve in a small bowl with fresh soft pretzels.

Serves: 1 1/4 cup

Source: Elizabeth Marek, Sugar Geek Show

Cream cheese dip is always a crowd favorite! It’s super creamy, cheesy, and perfect with any dippers you may be serving, from chips to veggies!

Ingredients:

• 8 oz cream cheese softened
• ½ c sour cream
• ½ c salsa
• 1 package taco seasoning
• 1 c sharp cheddar cheese or Mexican cheese blend, finely shredded
• 2 green onions sliced
• ¼ c jalapenos finely chopped and drained (optional)

Directions:

1. Mix cream cheese, sour cream, taco seasoning and salsa with a hand mixer until fluffy.
2. Fold in cheddar, onions and jalapenos if adding.
3. Refrigerate 1 hour before serving.

Servings: 8
Source:  SpendWithPennies.com. Holly Nilsson

Simple, tasty, fast – doesn’t get any better.  Add this to your list of shrimp dipping sauces.  Also works with just about anything you can dip!

Ingredients:

• 1/2 c mayonnaise (or Miracle Whip)
• 1/4 c sour cream
• 2 Tab finely chopped or snipped chives
• 1/4 tsp grated lemon zest
• 2 Tab fresh lemon juice
• 1/2 tsp kosher salt plus more to taste

Directions:

1. Whisk the ingredients together in a small bowl.
2. Refrigerate until used.

Serves:  2-4

Source: Leite’s Culinaria

This delicious and decadent easy shrimp dipping sauce. Sweet and mellow, Marie Rose sauce is so easy to make. Prep takes  5 ingredients –  5 minutes! It’s the perfect dish for relaxed entertaining!  Be extravagant and offer a choice of two or three dips.  Think outside the box!  Serve shrimp, several dipping sauces, a green salad, and good crusty bread and call it dinner.

Ingredients:

• ½ c mayonnaise
• 1 tab ketchup
• 1 tab lemon juice
• Dash Tabasco Sauce
• 1 tsp Brandy – optional secret ingredient!

Directions:

1. Mix all the ingredients together in a small bowl.
2. Add a small splash of brandy to taste if you choose to use it.

Serves:  6-8

Source:   Family Food Kitchen

You can’t go wrong with ranch flavor and cheese. This delectable dip is perfect for vegetables or crackers. Or even chicken tenders.  Or maybe taquitos.  Or maybe . . . .it’s your turn.
Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 2 cups fine shredded cheddar/jack cheese
• 1 envelope ranch salad dressing mix
• Assorted crackers and/or fresh vegetables

Directions:

1. Combine cream cheese, sour cream and ranch dressing mix in a food processor and pulse until mixed.
2. Add cheese and pulse until almost smooth.
3. Transfer to a small bowl.
4. Refrigerate for at least 1 hour.  Better overnight.
5.  Serve with crackers and/or vegetables.

Serves:  Makes 2 cups

Source:  The internet long ago – no longer there but probably Tillamook Cheese