Category: Appetizers – Dips

Rodger’s Artichoke Dip

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

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

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

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

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

 

Artichoke and Shrimp Dip

You can leave out the shrimp (or use crab instead) in this doctored up ready made dip.  The Costco dip is good and you can keep it in the frig/freezer  for emergencies. 

Ingredients:

  • 1 30 oz Costco artichoke and spinach dip
  • 1 lb bay shrimp (or other shrimp chopped)
  • 1 4 oz can diced chilies
  • 4 green onions – sliced thin, green and white parts
  • 1 Roma tomato – diced
  • Wheat Thins

Directions:  

  1. Mix dip, chilies, onion, tomato.
  2. Serve with Wheat Thins.

Serves:  20 or so

Source:  Because anything “store-bought” can be improved.

Luau Mayonnaise

Tartar sauce. Aioli. Remoulade. These beloved spreads are possible thanks to mayonnaise and mayonnaise alone.  They are all made with the same mayonnaise base: eggs, oil and mustard. It’s an odd combination that makes the loveliest condiments possible.  However, unless you are a fanatic you have discovered store bought mayo is a lovely, time saving substitute.  (Caution, those devoted to Miracle Whip – salad dressing need to know it is not always a substitute for mayo.)  You can mix just about anything with mayonnaise and call it a dip.

Ingredients:

  • 1 c mayonnaise
  • 1 Tab pineapple juice
  • 1 tsp maraschino cherry juice (for the color)

Directions:

  1. Mix the pineapple juice into the mayonnaise – slowly until it is a good dipping consistence.
  2. Add the cherry juice for a nice color.
  3. Serve with a variety of fruits.

Serves:  1 cup

Source:  needed quick and easy

Honolulu Dip

This dip calls for just cream cheese.  We have found that the addition of an equal amount of mayonnaise makes it more “spreadable”.  This is good with crackers or fruit – an appetizer or dessert!

Ingredients:

  • 8 oz cream cheese
  • 1 8 oz can crushed pineapple, well drained
  • 1 handful fresh mint chopped

Directions:

  1. Combine all ingredients in a bowl.
  2. Serve with crackers.

Notes:
The easiest way to make this is to use disposable gloves and mix the ingredients with your hands. (unless adding mayo – then a mixer works.)

This is best made 24 hours before it is required to allow the mint flavor to go through the other ingredients.

Serves:  2 cups

Source:  BestRecipes.com, recipe by TrishJ

Fruit Salsa

Sometimes a fruity salsa just seem right.  Serve it with grilled fish or chicken, or even those cute little tortilla chip cups. – try cinnamon chips (homemade or store bought).  The fruits can vary – what is ripe today?  The key is a little sweet and a little sour.  Kick it up with a little diced red onion and jalapeno pepper, seeded and minced.  Skip the onion/pepper and serve it over ice cream or angel food cake.

Ingredients:

  • 1 cantaloupe – peeled and diced
  • 3 peaches or 5 kiwi or 1 basket of strawberries or ???
  • 5-6 c watermelon – peeled and diced
  • 1/4 c lime juice
  • 1/4 c brown sugar
  • juice of 1 grapefruit
  • 1/4 c chopped basil

Directions:

Put everything in a bowl and let mellow in the frige for a couple of hours.

Serves:  who knows – what else is there?

Source:  Many internet sites – a recipe is just a suggestion, a starting point.