Category: Appetizers – Dips

Brazilian Drunken Angry Shrimp

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

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

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

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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Five Minute Million Dollar Dip

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

Brie Spinach Dip

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

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

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