Category: Appetizers – Dips

This is one of those dips that is better the next day.  We cut the mayo to 1/2 cup and added 1 cup of cream cheese to make a filling we could mound on toasted  bread rounds.

Ingredients:

• 1/2 c toasted chopped almonds
• 3 slices crispy bacon, crumbled (We use the store bought ones.)
• 1 1/2 c shredded cheddar cheese
• 3/4 c mayonnaise (Miracle Whip makes a good dip too.)
• 1 Tab minced onion (Dried minced onions work too.)
• 1/4 tsp salt

Directions:

1. Combine all the ingredients well.   It can also be mixed in a food processor for a smooth dip.
2. Put in a serving bowl.

Serves::  6 – 8 about 2 cups

Source:  Genius Kitchen, Recipe by celestial_star03

I can’t believe it!  The Los Angeles Times actually published – in the Saturday Section – a recipe for onion soup dip.  Did’t we all “just know” how to make that from about age five?

History: Invented by an unknown Los Angeles chef in 1954 who paired Lipton’s dried soup mix with sour cream (or cream cheese), the concoction was originally called “California Dip” when Lipton promoted it nationally via television and print advertising.

“Lipton onion dip
I like to think that my lifelong love of chips and dip started in the
backyard of my grandmother’s Torrance house in the ’80s with a wooden
bowl, a tub of sour cream and a blue box of Lipton onion soup mix. I’d
spend most summer days in that backyard, lounging on a beach towel in
the shade of my grandmother’s giant, aboveground pool. She would
always saunter out of the house wearing something fabulous — a kaftan
from the ’60s over a one-piece bathing suit — holding a wooden bowl of
onion dip and a larger wooden bowl of chips.
The dip, magically whipped up in two steps and made by following the
directions on the box, has been a fixture at family gatherings ever since. If
we’re sitting down to watch the U.S. Open, the Lakers, the Seahawks (my
dad will follow Pete Carroll wherever he goes) and of course, the Super
Bowl. There’s something comforting in the bits of dehydrated onion and
the sometimes swirls of salty, almost-real-onion flavor that result when
someone has been a little lazy in mixing in the onion powder that day.
When I once tried to make a version from scratch, with actual
caramelized onions, there was an all out chip and dip revolt. So we go
back to the original, every time, and I can’t imagine a Super Bowl party,
or any Harris party, without it. — Jenn Harris

Ingredients:

• 1 envelope Lipton Recipe Secrets Onion Soup mix
• 16 ounces sour cream
• Chips or vegetables, for serving

Directions:

1. In a bowl, stir together the soup mix and sour cream until evenly
   combined.  (Oh, for heaven’s sake, mix it in the sour cream carton!)
2. Chill if desired.
3. Serve with your favorite chips or vegetables, preferably Kettle Salt and
   Pepper chips with ridges.

Serves:  Makes 2 cups dip.

Source:   Los Angeles Times, Adapted from the Lipton Recipe Secrets Onion Soup mix box.”

FYI Google “How much mix in a packet of Onion Soup Mix?  Answers:  2 Tablespoons, or 3 Tablespoons, or 4 Tablespoons – take your pick.

Another variation on the spinach/artichoke dip.  It’s great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita chips.  Delicious cold, too!

Ingredients:

• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped (or half a large jar.)
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 10 oz package frozen spinach, thawed

Directions:

1. Preheat oven to 350°.
2. Drain the spinach.  Squeeze as much water out as you can.
3. In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers.
4. Transfer the mixture to a 9×9 inch baking dish.
5. Bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Serves:  4 – 6  (unless you eat it out of the dish with a spoon!)

Source:  Allrecipes.com  Recipe By:FLIPPERMD2000

Not terribly fancy, but quick and easy.  You probably could have everything in the kitchen anyway.

Ingredients:

• 2 (4 1/4 ounce) cans canned deviled ham
• 2 (8 ounce) packages cream cheese
• Tabasco – how hot do you like it???
• 1⁄2 cup ketchup

Directions:  

1. Blend all ingredients together with mixer. I soften the cream cheese first.
2. Serve with Triscuits or  crinkle potato chips.

Serves:  4-6

Source:  GENIUS IDEAS, SERVED DAILY

A lot of this recipe depends on personal taste. Add a little more cheese or more mushrooms or more garlic or use Miracle Whip to taste. A recipe is just a suggestion!

Ingredients:

• 1 Tab olive or vegetable oil or butter
• 1/2 c diced onion
• 2 tsp minced garlic
• 1 1/2 c loosely packed, fresh, sliced button mushrooms
• 1 can of artichoke hearts (approx 16 oz) packed in water, drained
• 2/3 c shredded Romano cheese
• 1/2 c mayonnaise
• juice from a lemon half
• salt
• pepper

Directions:

1. Preheat oven to 350 °.
2. Saute onion and garlic over medium heat in oil until transparent, about 5 minutes.
3. Add mushrooms and cook until brown and soft.
4. Season with salt and pepper.
5. Set aside.
6. Roughly chop artichoke hearts.
7. Combine artichoke hearts in baking dish with cheese, mayonnaise, lemon juice.
8. Add mushroom mixture and combine well.
9. Season with salt and pepper, if necessary.
10. Bake at 350° until heated through and slightly brown on top.

Serves: 4-8

Source:  Epicurus, submitted by Stinkety

Anything to use up zucchini!

Ingredients:

• 2 medium zucchini or 1 ½ large zucchini
• 1 garlic clove, minced
• 2 Tab olive oil
• juice from ¼ lemon
• 2 tsp capers
• ¼ tsp dried chili flakes
• Salt, to taste

Directions:

1. Slice zucchini and place in a steamer.
2. Steam for 3 – 5 minutes or until zucchini has begun to soften. (Or microwave for a minute)
3. Transfer zucchini to the bowl of a food processor.
4. Add garlic, olive oil, lemon juice, capers and chili flakes and process until the mixture is smooth.
5. Add salt to taste
6. Garnish with capers if desired and serve

Serves:  6

Source:   LadyFingers Private Chef and Catering Service