Appetizers – Dips

Ranch Cheese Spread

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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

Christmas Cream Cheese

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It is embarrassing to write this recipe down!  Red jelly and green jelly for Christmas, but raspberry, apricot or peach work anytime.

Ingredients:

  • 1 (8-ounce) package cream cheese
  • 1 jar Red Pepper Jelly or Jalapeño Pepper Jelly

Instructions:

  1. Place block of cream cheese on serving plate.
  2. Pour Pepper Jelly over cream cheese.
  3. Serve as a spread for bagels or crackers.

Serves:    I don’t know – what else is on the table?

Source:  tabasco.com

Pesto and Sun-Dried Tomato Torte

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This can be made up to three days in advance.  Added secret bonus – Mix all the leftover stuff together for a tasty dip.
Ingredients:

  • 3 packages (8 oz each) cream cheese, softened (To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.)
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • 1 container (7 oz) refrigerated basil pesto
  • 1 jar (8 oz) minced oil packed sun-dried tomatoes, well drained
  • basil sprigs
  • toasted pine nuts
  • Baguette slices

Instructions:

  1. In food processor, place cream cheese, Parmesan cheese and garlic.
  2. Cover and process until blended.
  3. Divide into thirds (about 1 cup each).
  4. Line 5-cup mold or 8×4-inch loaf pan with plastic wrap. (It helps to spray with a little oil first.)
  5. Spoon one-third of the cheese mixture in bottom of mold.
  6.  Smooth top with spatula.
  7. Spoon pesto evenly over cheese layer.
  8. Spoon one-third of the cheese mixture over pesto layer.
  9. Smooth top with spatula.
  10. Spoon tomatoes evenly over second cheese layer.
  11. Spoon remaining cheese mixture over tomatoes.
  12. Strike filled mold on counter to pack down.
  13. Cover and refrigerate at least 24 hours.
  14. When ready to serve, turn mold upside down onto serving platter.
  15. Remove plastic wrap.
  16. Garnish with basil sprigs and toasted pine nuts.
  17. Serve torte with baguette slices.

Serve: 40

Source:  bettycrocker.com

Roasted Corn Dip

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A recipe is just a suggestion – feel free to add your own touch.

Ingredients – corn:

  • 3 ears of fresh corn, husked
  • 1 Tab olive oil
  • garlic salt
  • coarse black pepper
  • cayenne pepper

Directions – corn:

  1. Preheat oven to 400°.
  2. Line a baking sheet with a rim  with foil.
  3. Rub oil over each ear of corn.
  4. Sprinkle with garlic salt, black pepper and cayenne.
  5. Line ears of corn up on prepared baking sheet.
  6. Bake for 15 – 20 minutes, turning halfway through.  If not brown enough turn on the broiler – but watch carefully.
  7. Set aside to cool.
  8. When cool, cut the kernels off the cobs.

Ingredients – dip:

  1. 8 oz cream cheese, softened
  2. 1/2 c mayonnaise
  3. 1 1/2 c (6 oz) Mexican cheese blend (or other finely grated cheese)
  4. 1 clove garlic, minced
  5. 1/2 c diced chilies (4 oz)
  6. 1/4 c chopped chives
  7. 1/4 c sun-dried tomatoes, chopped
  8. 5 drops Frank’s Hot Sauce (more, depending on how spicy your taste is)

Directions – dip:

  1. Preheat the oven to 350°.
  2. Cream together the cream cheese, mayo, grated cheese.
  3. Add grated cheese, garlic, chilies, chives, tomatoes, and hot sauce.
  4. Mix well.
  5. Add corn.
  6. Place in oven-poof dish.
  7. Bake for 20 – 25 minutes, until bubbly and golden brown.
  8. Serve with tortilla chips or study crackers like Triscuits.

Serves: 6

Source:  This is a major variation on a recipe in the July/August 2020 issue of Colorado Life

Savory Tarragon Cream Cheese

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When you have that last bit of cream cheese from the 3 pound Costco tub – make this.  It keeps well covered and also will freeze.  Emergence party supplies!  Good on crackers, or as a dip for vegetables.  In a pinch you could even spread it on chicken after you roast it.
Ingredients:
  • 8 oz. pkg. cream cheese, softened
  • 2 tab milk or cream
  • 1 clove garlic, finely minced
  • 2 tab dried tarragon
  • 1 tab dried parsley
  • Pinch cayenne pepper
  • Dozen turns freshly ground pepper
Directions:
  1. Cream cheese and milk.
  2. Add herbs.
  3. Refrigerate to blend flavors.
Serves:   makes 1 cup
Source:   cooks.com

Brazilian Drunken Angry Shrimp

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This can also be served over rice as an entree.

Ingredients:

  • 3 ½ lbs shelled de-veined uncooked large shrimp ( 16-20 count)
  • 1 c chopped cilantro ( divided)
  • 10 garlic cloves, minced
  • 4 Tab lime juice
  • 1 1/2 tsp kosher salt (divided)
  • 5 oz good tequila
  • 1 tsp ground fresh chili paste (sambal oelek), found in Asian section)
  • 4 Tab olive oil
  • 3 c jicama ( sliced matchsticks, may substitute water chestnuts)
  • 1 c scallion, sliced

Directions:

  1. Combine shrimp, 3/4 c cilantro, garlic, lime juice, 1 teaspoon salt, and tequila in a glass bowl.
  2. Cover with plastic wrap and refrigerate for 20 minutes.
  3. Heat oil in large nonstick skillet until medium hot.
  4. Cook jicama and green onions 3 minutes.
  5. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally.
  6. Remove from heat.
  7. Stir in remaining cilantro, salt and ground chili paste.
  8. Serve warm.

Suggest serving in individual Asian-style soup spoons with a little of the sauce.

Serves:  15 – 20 as appetizer, 4 as dinner

Source:  Obrigado Brazil! – VPWL November 2014

Green Goddess Mint Dipping Sauce

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This is not a creamy dipping sauce.  It could be if you added some sour cream, yogurt or cream cheese.  This was served with the Vegetable Christmas Tree.

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Creamy Herb Dip

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Not too spectacular but safe.

 Ingredients:

  • 1/2 cup sour cream or crème fraîche
  • 1/4 cup mayonnaise or salad dressing
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely chopped

Directions:

  1. In small bowl, stir together dip ingredients.
  2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Source:  Taste of Australia VPWL December 2014

Christmas Tree Vegetable Platter

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A broccoli and tomato “tree” with pretzel “trunk” and cauliflower “snow” are delicious dippers for a cool and creamy dip.

Creamy Herb Dip Ingredients:

  • 1/2 cup sour cream or crème fraîche
  • 1/4 cup mayonnaise or salad dressing
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely chopped

Directions:

  1. In small bowl, stir together dip ingredients.
  2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Vegetable Platter
Do not be limited by the recommendations below, use whatever is fresh and would look pretty on this “tree”

Ingredients:

  • 3 cups fresh broccoli florets
  • 14 grape tomatoes
  • 1/2 yellow bell pepper, cut into strips
  • 1 1/2 cups fresh cauliflower florets
  • 3/4 oz (about 40) pretzel sticks (from 15-oz bag)

Directions:

  1. Rinse and thoroughly dry vegetables.
  2. Trim broccoli and cauliflower floret stems.
  3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland.
  4. Arrange bell pepper to form star.
  5. Arrange cauliflower to form snow.
  6. If desired, cover and refrigerate up to 4 hours.
  7. Just before serving, arrange pretzels at bottom of tree to form trunk.
  8. Serve with dip.

Source:  Taste of Australia VPWL December 2014

 

 

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Parmesan Cream Dip 

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 Quick and easy, even better the next day.

Ingredients:

  • 2 c sour cream
  • 1 c grated Parmesan cheese
  •  1 Tab red wine vinegar
  •  1 Tab Dijon mustard
  • 1 clove garlic mashed
  • 1 tsp sugar
  • 1/4 c chopped parsley

Directions:

  1. Add all the ingredients to a bowl.
  2. Mix well.

Serves: Makes 2 cups

Source:  Lost years ago.