Appetizers – Dips

Five Minute Million Dollar Dip

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The Five Miniute Million Dollar Dip is only 5 ingredients and they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be the biggest hit wherever it goes! (And you can have everything in your cupboard/fridge/freezer for emergencies.)

Ingredients:

  • 5 green onions chopped (in a pinch use dried onions or those great French’s crispy fried onions)
  • 8 oz cheddar cheese shredded
  • 1½ c mayonnaise
  • 1/2 c real bacon bits
  • 1/2 c slivered almonds

Directions:

  1. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl.
  2. Mix until combined and chill for at least 2 hours.
  3. Serve with your favorite crackers.

Serves:  Makes about 2 cups

Source: therecipecritic.com

Chips and Onion Dip

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Too simple – and always disappears. You can dip anything – all kinds of chips, veggies, bits of meat – anything!

Ingredients/Directions

Mix 1 envelope Lipton Onion Soup with 1 16 oz container of sour cream, serve with potato chips.

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Brie Spinach Dip

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This Brie Spinach Dip will be one of the best spinach dips you’ve ever made and/or tasted!  Its rich, creamy cheesy, packed with flavor and the brie fancies it up for every party AND you can make it all ahead!  It freezes and reheats in the microwave.  If you don’t love brie then use half brie and half cream cheese or  all cream cheese. (and why are you looking at this recipe!!)  Added bonus – leftovers (there won’t be any) can be thinned with a little milk and servered over pasta.

Ingredients:

4 Tab butter
1/4 onion, chopped
2-3 garlic cloves, minced
1/4 c all-purpose flour
2 c milk
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp cayenne
1/2 c sour cream
1 10 oz. pkg. frozen spinach, thawed, squeezed dry in a towel (2 minutes in the microwave works) or 1 lb fresh spinach sauted and squeezed dry.
1 c (12 oz. jar) chopped roasted red peppers thoroughly drained/patted dry (optional)
1 13 oz. pkg. brie cheese, rind removed, cubed (place in freezer 1/2 hr to firm it up)
1 cup freshly grated mozzarella cheese divided
3/4 c freshly grated Pepper Jack cheese divided
1/2 c freshly grated Parmesan cheese divided

Directions: 

  1. Preheat oven to 375°.
  2. Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9” pie pan/dish to bake).
  3. Add onions and cook, while stirring for 3 minutes.
  4. Add garlic and saute 30 seconds.
  5. Stir in flour, and cook, while stirring, for 2 minutes.
  6. Turn heat to low and slowly stir in milk, Worcestershire sauce and all spices.
  7. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
  8. Remove from heat and stir in sour cream until smooth.
  9. Stir in spinach and roasted peppers followed by brie, 1/2 cup mozzarella, 1/2 cup Jack cheese, and 1/4 cup Parmesan.
  10. Smooth dip into an even layer (or transfer to prepared pie pan and smooth).
  11. Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted.
  12. Broil until cheese is golden.
  13. Let sit at least 5 minutes then serve hot with bread, crackers, etc.

Serves: 15

Source:  CarlsbadCravings.com

Pesto Cheese Dip

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Doesn’t get any easier!  And it might even be healthy.

Ingredients:

  • 1 cup whole-milk ricotta
  • 1 cup cream cheese
  • 1/2 c pesto
  • cucumbers – cut is rounds
  • red bell pepper – cut in strips
  • bread sticks or pita chips

Directions:

  1. Mix the cream cheese and pesto
  2. Stir in ricotta.
  3. Serve with cucumbers, red peppers, bread sticks or pita chips.

Serves:  Makes 1-1/3 cups.

Source:  www.familycircle.com

Easy Shrimp Dip

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Hot or cold –  too easy!  Vary with crab.  Hey, go for lobster!  I might try corn next time.

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1 (4.5 ounce) can small shrimp, drained (or chopped fresh shrimp )
  • 1 (8 ounce) jar cocktail sauce

Directions:

  1. Place the cream cheese in the center of a serving platter.
  2. In a small bowl, gently blend the shrimp and cocktail sauce.
  3. Pour the mixture over the cream cheese.
  4. Refrigerate until serving.
  5. To serve hot place in heatproof dish and heat 15 minutes ant 350°. (optional)

Serves:  They say 10.  Depends on what else there is.

Source:  Kraft

Mexican Street Corn Dip

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Smoky, sweet, spicy, and tangy dip version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we charred the corn on the stove top, though a trip to the grill wouldn’t hurt.  Margie charred hers in the oven.  It can be made ahead and heated at the party.

Ingredients:

  • 4 Tab bacon fat (or oil if you must)
  • 8 ears fresh corn, shucked, kernels removed or 2 lbs frozen corn (about 6 cups of corn kernels)
  • Kosher salt
  • 2 tablespoons mayonnaise
  • 1 c sour cream
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced  greens onions (about 5)
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:.

  1. Preheat oven 350°.
  2. Heat the bacon fat in a large non-stick skillet or wok over high heat until shimmering.
  3. Add corn kernels.
  4. Season to taste with salt.
  5. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  6. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  7. Continue tossing and charring until well charred all over, about 10 minutes total.  CAUTION this is very messy and the corn will sometimes jump out of the pan.
  8. Transfer 4 cups to a large bowl.
  9. Transfer 2 cups to a food processor and process until creamy/slightly chunky.
  10. Transfer to the bowl.
  11. Add mayonnaise, sour cream,cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  12. Toss to combine.
  13. Taste and adjust seasoning with salt and more chili powder to taste.
  14. Place in 1 quart heat-proof dish.
  15. Bake at 350° for 30 minute, until heated through.  (although it is just as good cold!)
  16. Serve with large corn chips or crackers.

Serves: 10

Source:  GK

Creamy Chevre Dip

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Great on warm summer nights.  Sort of Mediterranean.

Ingredients:

  • 8 ounces soft fresh Chevre (goat cheese)
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1 teaspoon chopped fresh mint
  • pumpernickel bread
  • green bell peppers, cut in strips

Instructions:

  1. Combine the goat cheese and oil in a bleeder or food processor and blend until smooth.
  2. Transfer to a small bowl and mix in the cumin, cayenne, and mint.
  3. Cover and refrigerate until the dip is cold and the flavors have blended, 3 hours to overnight.
  4. Keep chilled until ready to serve.
  5. Drizzle with additional olive oil before serving.

Serves:   makes about a cup

Source:   probably Margie

Hot Melted Caprese Dip

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This is delish! a big hit.  But, fair warning, grated mozzarella (like from Costco) is realllly stringy.  I tried cutting it with Mexi-melt and it was still a challenge.  My guess is it really should be fresh mozzarella cheese.  Next time.

Ingredients:

  • 1 pint cherry tomatoes, halved
  • 16 ounces fresh mozzarella, cut into cubes
  • 1/2 c basil pesto
  • salt and pepper to taste

Directions:

  1. Preheat oven 425°.
  2. Mix everything.
  3. Place in a baking dish.
  4. Bake in a preheated 425° oven until the cheese is melted, bubbling on the sides and lightly golden brown on top, about 15-20 minutes.
  5. Serve with cracker or sliced baguette.

Servings: 4

Source:   Closetcooking

Plum Sauce (Another Duck Sauce)

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While traditionally served with roasted or Peking duck, this also makes a different dipping sauce for different dim sum.  It is also good on chicken (or chicken nuggets)

Ingredients:

1-1/2 c plum jam

1 Tab and 1-1/2 tsp sugar (This is what happens when you translate from metric measurements!)

1 Tab and 1-1/2 tsp distilled white vinegar

5 green onions

3/4 c finely chopped chutney

Directions:

  1. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar, chutney and 2 finely chopped green onions – white part only- in a small serving bowl.
  2. Chop remaining green onions and place them into a separate bowl.
  3. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley.
  4. Use plum sauce and onions for dipping.

Serves:  Makes 2 cups

Source:  Lost

Villa Park Women’s League – GOURMET – January 18, 2014

Curried Dip for Raw Vegetable

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The combination of curry powder and honey gives this dip a sweet, spicy flavor. It’s a nice change from onion and ranch vegetable dips, and it’s also good with chips for dipping.  This dip can also be used as a dressing for crab meat and avocado salad.

Ingredients:

  • 1-1/2 c mayonnaise
  • 2 Tab finely chopped onion
  • 2 Tab lemon juice
  • 2 Tab honey
  • 2 Tab ketchup
  • 1 tsp curry powder
  • 2 to 4 drops hot pepper sauce – optional
  • Assorted fresh vegetables

Directions:

  1. In a small bowl, combine the first seven ingredients.
  2. Cover and refrigerate over night.
  3. Serve with vegetables.

Serves:  Makes 1-2/3 cups.

Source: some charity cook book