Category: Appetizers – Dips

Margie’s Salmon Dip

It’s a dip, but it has multiple uses. You can stuff tomatoes with it, place a large dab on a bed of lettuce for a salad, or spread it on toast for a great sandwich.  If you don’t have smoked salmon, use that leftover salmon from dinner and a drop of liquid smoke.  Just a drop-that stuff is strong!

Ingredients:

  • 1 c finely diced smoked salmon
  • 1 c mayonnaise
  • 1 c sour cream
  • 1 small onion finely chopped
  • 2 Tab capers
  • 4 tsp fresh dill chopped
  • 2 tsp dried dill

Directions:

  1. Place salmon in a bowl.
  2. Add the mayonnaise and sour cream.
  3. Stir with a wooden spoon to mix well.
  4. Add the dill.
  5. Add the onion and capers.
  6. Stir to combine.
  7. Adjust to get the texture you desire by adding more mayo or sour cream. With smoked salmon and the capers, salt and pepper are really not needed here. You are looking for a smooth, subtle flavor with a texture that is easily spreadable.

Serves:  Makes about 3 cups

Source:  Margie Kleerup

Hot Artichoke Dip

This is kind of basic (everybody loves it) dip.  Jazz it up with diced chilies, or shrimp, or hot sauce, or . . . . . .

Ingredients:

  • 15 oz artichoke hearts, canned not marinated
  • 8 oz cream cheese
  • 1/2 c mayonnaise
  • 4 oz mozzarella cheese, shredded
  • 1 c Parmesan cheese, grated
  • 1/8 tsp garlic powder

Directions:

  1. Drain artichoke.
  2. Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
  3. Blend well, turn into shallow baking dish.
  4. Bake 15 minutes at 350° or until bubbly.
  5. Serve with Bagel Chips (garlic is very good).

Serves: 12, Yield: 1 bowl

Source:  Donna Schueller

Porter Caramelized Onion and Brie Dip

Because you can’t have too many variations on Onion Dip!

Ingredients:

  • 1 large sweet onion (Maui, Walla Walla Sweet, or Vidalias)
  • 1 Tab butter
  • 1 Tab olive oil
  • 2 tsp  packed brown sugar
  • ½ c porter or stout beer, divided
  • 1 tsp  minced fresh thyme
  • 1 tsp chopped fresh chives
  • 8 oz  double cream brie, room temperature
  • 8 oz  mascarpone cheese, room temperature
  • 1 Tab cornstarch
  • Baguette for serving

Directions:

  1. Thinly slice the onion and add to a pot over medium heat with the butter, olive oil, and brown sugar.
  2. Cook until the onions start to soften.
  3. Add ¼ cup beer.
  4. Cook, stirring occasionally over medium heat until onions have turned dark brown and the beer has evaporated, about 45 minutes.
  5. Add the additional beer and cook until the pan is mostly dry with only about a tablespoon of liquid left (can be made 2 days in advance, store in the fridge in an air tight container).
  6. Trim the rind off the brie.
  7. Cut brie into small cubes.
  8. In a small bowl stir together the thyme, chives, brie, mascarpone and cornstarch.
  9. Add the onions in an even layer to the bottom of an oven safe baking dish.
  10. Top with cheese in an even layer.
  11. Bake at 375° for 15 minutes or until the cheese is bubbly.
  12. Stir to combine.
  13. Serve warm with baguette slices.Notes:  This dip can be a bit oily, don’t be concerned. Think of this like the oil served  alongside bread at an Italian restaurant, it’s part of the flavor of the dip.

Servings: 4 to 6

Source:  the berroness.com

Baked Mozzarella and Marinara Dip

Lacking an oven safe frying pan we just heat in a sauce pan and transfer to oven safe dish.  We ran short of time and used Pieta Chips instead.  Still pretty darn good!  A recipe is a suggestion!

Ingredients:

  • Approximately 3 cups marinara sauce, jarred or homemade
  • 2 big handfuls fresh baby spinach (about 2 cups) (10-12 oz chopped frozen spinach, defrosted and squeezed dry, will work in a pinch)
  • 8 ounce ball fresh mozzarella, cut into approximately 1/4 inch thick slices
  • 1 baguette, sliced
  • Olive oil
  • A clove of garlic (optional)

Directions:

  1. Pre-heat oven to broil.
  2. Lay the slices of baguette cut side down on a baking sheet.
  3. Brush the slices of baguette with olive oil,
  4. Place in the oven and broil until golden, don’t walk away this will happen fast.
  5. Peel a clove of garlic and cut it in half.
  6. Rub the cut side of the garlic all over the top of the warm toasted baguette slices.
  7. Set aside.
  8. In an 8 or 10 inch oven safe skillet, add the marinara sauce and baby spinach.
  9. Heat the sauce over medium high heat, stirring it until the spinach wilts and the sauce is heated through.
  10. Remove the pan from the heat.
  11. Lay the slices of mozzarella all over the top in a single layer.
  12. Place the skillet in the oven and broil until the cheese is melted and bubbly, about 3-5 minutes.
  13. Serve immediately with the slices of baguette.

Serves 6-8

Source: Recipe Runner

Dave’s Dill Dip

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

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

Trailer Trash Dip

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

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.