Appetizers – Dips

Dave’s Dill Dip

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This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!
Ingrediets:
  • 2 cups mayonnaise
  • 2 cups sour cream
  • 1 tablespoon dried parsley
  • 3 tablespoons grated onion
  • 3 tablespoons dried dill weed
  • 1 1/2 tablespoons seasoning salt

Directions:

  1. In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt.
  2. Mix all together.
  3. Cover, and refrigerate overnight.

Serves:  Makes 4 cups

Source:  Allrecipes.com, Recipe dkennedy

Hot French Onion Dip

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More goodness with onion soup mix and sour cream!

Ingredients:

  • 1 envelope onion soup mix
  • 1 container (16 oz.) sour cream
  • 2 c shredded Swiss cheese
  • 1/4 c mayonnaise

Directions:

  1. Preheat oven to 375°.
  2. Combine soup m ix, sour cream, 1-3/4 cups Swiss cheese and mayonnaise in 1-quart casserole.
  3. Bake 20 minutes or until heated through.
  4. Sprinkle with remaining 1/4 cup Swiss cheese.
  5. Serve with your favorite dippers.

Serves:  Makes 2 cups

Source:   Lipton Soup

Crab Dip

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This is really just the leftovers from Crab Pizza.

Ingredients:

  • 2 lbs crab (use the imitation stuff)
  • 3 c cream cheese
  • 1/2 c cocktail sauce
  • a little milk

Directions:

  1. Mix it all together.
  2. Thin with milk if need.

Serves:   25

Source:   Leftovers

Trailer Trash Dip

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We once did a camp out with the theme “Trashy Trailer Park” .  It was probably one of the most fun to plan food for!

Ingredients:

  • 8 oz. cream cheese
  • 1 c sour cream
  • chives
  • 1/2  teaspoon Worcestershire
  • 1 pkg Buddig beef –  4 oz – chopped (scissors work great.)

Instructions:

  1. Mix the first five ingredients together.
  2. Refrigerate.
  3. Serve with chips.

Serves:  Makes about 2 cups.

Source:  Lyndia at the Bank

Barbara Sayers makes the same dip but adds garlic to it.

Buddig Beef is a dried chipped beef available in other brands.

Layered Fiesta Dip

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One of dozens of layered Mexican dips.  Vary to suit your whim!

Ingredients:

  • 1 c (16 oz ) refried beans
  • 1 container (12 oz) refrigerated guacamole
  • 16 oz sour cream
  • 1/2 c salsa
  • 1 cup shredded Cheddar and Monterey Jack cheese blend
  • 1 small can  sliced ripe olives, drained
  • 1/4 cup sliced green onions
  • 2 Roma tomatoes, diced and drained
  • Tortilla chips

Directions:

  1. Spread beans in 8×8-inch glass baking dish or round casserole dish.
  2. Top with guacamole.
  3. Blend together sour cream and salsa in small bowl.
  4. Spread over guacamole.
  5. Top evenly with layers of cheese, olives, green onions and tomatoes.
  6. Chill 2 hours prior to serving.
  7. Serve with tortilla chips.

Serves:  8

Source:  All those recipes everyone gives you for layered dips.

 

Rodger’s Artichoke Dip

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Don’t know who Rodger is but the dip is awesome good.

Ingredients:

  • 8 oz softened cream cheese (the soft stuff works)
  • 14 oz artichoke hearts (or however big the can is now)
  • 2 green onions, thinly sliced
  • 2 Roma tomatoes, diced and drained
  • 1/2 C shredded Parmesan
  • 1 C mozzarella, Shredded
  • Dash hot sauce
  • Dash Worcestershire

Directions: 

  1. Heat up that oven to 350°
  2. Beat the softened cream cheese until it is creamy and smooth.
  3. Add everything else and stir till combined.
  4. Pour into a 1 quart baking dish.
  5. Bake 30 to 40 minutes until nice and browned on the top.
  6. Serve with crackers or french bread.

Serves: Makes 4 cups
Source:  A take on Paula Deen’s Three Cheese Artichoke Dip from somewhere else.

Shrimp Dip

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This is one of those kind-of bland dips that no one raves over but is always gone at the end of the party.  You can kick it up a bit with some soy sauce, but it makes it an odd color.  Cocktail sauce would make it a better color.

Ingredients:

  • 1 – 8 ounce can sliced, drained water chestnut
  • 1 c sour cream
  • 1/2 c mayo
  • 2 lbs bay shrimp (or other shrimp, chopped or even some crab. Fifty years ago your mother make it with canned shrimp.)
  • 1 green onion, chopped

Directions:

  1. Mix well.
  2. Chill thoroughly before serving.

Serves:   2 cups

Source:   Lost

Hot Bacon Cheddar Dip

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Cheese and bacon – what is wrong with that??  Big hit at game day yesterday!  True confession time.  I used a chunk of leftover cheddar-Colby and a chunk of leftover Gouda with Fenugreek.  Bet any cheese would be good.  Next time, maybe Swiss/Jarlsberg or smoked Gouda.  

Ingredients:

  • 8 oz cream cheese , softened (The soft cream cheese works)
  • 1/2 c sour cream
  • 1/2 c mayonnaise
  • 10 slices bacon , cooked crisp and crumbled
  • 3 dashes hot sauce
  • 4 Tab fresh parsley
  • 1 clove minced garlic
  • 2 c shredded cheddar cheese , divided
  • 4 green onions sliced thin.

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients reserving 1/2 cup of cheese for topping.
  3. Place into a (2 quart) casserole dish or pan.
  4. Bake 25-30 minutes or until hot & bubbly.
  5. Top with remaining cheese.

Serves:  8  (Who knows with a dip??)

Source: Spend with Pennies, Holly Nilsson

Creamy Roasted Radish Dip

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Radishes are not everyone’s favorite, but this dip is a winner.  If it sits overnight it turns a beautiful shade of pink – definitely “different” at t a party!

Ingredients:

  • 1 medium bunch radishes
  • 2 Tab unsalted butter
  • 1 c Greek yogurt
  • 3 Tab thinly sliced chives
  • Zest from 1/2 lemon
  • Salt and fresh-ground black pepper

Directions:

  1. Preheat the oven to 400°.
  2. Clean the radishes, remove the greens and stems.
  3. Cut into quarters.
  4. Place on a parchment-lined baking sheet.
  5. Cut the butter into small pieces and dot over top of the radishes.
  6. Season lightly with salt and pepper.
  7. Roast the radishes for 20 to 25 minutes, stirring once halfway through, until they’re soft and browned.
  8. Remove from the oven and cool.
  9. Transfer the radishes to the bowl of a food processor.
  10. Pulse until broken down into small pieces, but not puréed.
  11. In a medium bowl, mix together the radishes, yogurt, chives, and lemon zest, and season with salt and pepper.
  12. Serve immediately, or store in a covered container in the refrigerator until ready to serve.

Serves: 6 to 12

Source:  thekitchn.com

Hot Mexican Dip

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There is always a need for ANOTHER hot dip!

Ingredients:

  • 8 oz. cream cheese
  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 1/2 c salsa
  • 1/4 c jalapenos
  • 2 c shredded cheddar/jack

Directions:

  1. Brown beef
  2. Add taco seasoning and water called for on the package.
  3. Simmer 15 minutes.
  4. Add salsa and Jalapenos
  5. Spread cream cheese on the bottom of a pie dish.
  6. Pour meat/salsa over cream cheese and top with cheddar cheese.
  7. Bake at 350 degrees for 10 to 15 minutes or until bubbling.
  8. Serve with corn chips (Fritos).

For a vegetarian dip, Spread cream cheese on the bottom of a pie dish. Pour 1 8 oz jar  salsa over cream cheese and top with cheddar cheese.

Serves: 12

Source:  Cathy Painter, from Cooks.com