What's a great dip recipe to serve at a party?!
Answers:
A great dip for fruit is 1 12oz container of vanilla or pineapple yogurt, 1 small can of crushed pineapple drained and 2 tablespoons of Splenda or sugar!. Mix it all together and refrigerate for about 2 hours!. Serve with any kind of fruit!. I like it with cantaloupe and apples!.Www@FoodAQ@Com
9Layer Dip
1 box Cream Cheese
1 pkg (any brand) Taco Seasoning
1 can Refried Beans
2 cups any Guacomole Dip
1 bag shredded cheddar cheese
lettuce (diced)
Tomatoes (diced)
1 can black olives (chopped)
green onions
Mix cream cheese and taco seasoning in bottom of 9 x13 aluminium pan for bottom layer
add refried beans over it for next layer
layer on guac
layer on cheese
then lettuce
then tomatoes
then cheese again
then chopped green onions
then black olives
Really you can layer it any way you want with whatever you want!.!.!.its fun!.!.!.tastes and looks great!.
Better if you let it stand for a couple of hours before you serve!.
Serve with chipsWww@FoodAQ@Com
1 box Cream Cheese
1 pkg (any brand) Taco Seasoning
1 can Refried Beans
2 cups any Guacomole Dip
1 bag shredded cheddar cheese
lettuce (diced)
Tomatoes (diced)
1 can black olives (chopped)
green onions
Mix cream cheese and taco seasoning in bottom of 9 x13 aluminium pan for bottom layer
add refried beans over it for next layer
layer on guac
layer on cheese
then lettuce
then tomatoes
then cheese again
then chopped green onions
then black olives
Really you can layer it any way you want with whatever you want!.!.!.its fun!.!.!.tastes and looks great!.
Better if you let it stand for a couple of hours before you serve!.
Serve with chipsWww@FoodAQ@Com
I get requests for this one all the time:
Buffalo Chicken Dip
2 8 oz pkgs Cream Cheese
1/2 Cup Sour Cream
2 cups of diced chicken (can be leftover, I use the precooked strips in the sandwich meat section at the grocery store)
1 Cup Wing Sauce (I use Nance's) - as hot as you like
1 Cup Ranch or Blue Cheese Dressing
1 1/2 cups of Cheese (I use Monterey Jack or Cheddar Jack)
Mix cream cheese and sour cream together (use electric mixer), then spread in a 9x9 baking dish, top that with the chicken, wing sauce, dressing and cheese!. Bake @ 350 for about 30-40 minutes!. Serve warm with torilla chips!.
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Buffalo Chicken Dip
2 8 oz pkgs Cream Cheese
1/2 Cup Sour Cream
2 cups of diced chicken (can be leftover, I use the precooked strips in the sandwich meat section at the grocery store)
1 Cup Wing Sauce (I use Nance's) - as hot as you like
1 Cup Ranch or Blue Cheese Dressing
1 1/2 cups of Cheese (I use Monterey Jack or Cheddar Jack)
Mix cream cheese and sour cream together (use electric mixer), then spread in a 9x9 baking dish, top that with the chicken, wing sauce, dressing and cheese!. Bake @ 350 for about 30-40 minutes!. Serve warm with torilla chips!.
Www@FoodAQ@Com
Artichoke Cheese Dip
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Preheat oven to 350 degrees F (175 degrees C)!.
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts!. Mix well and pour into a 2 quart baking dish
Bake uncovered for 30 minutes!. Serve with toasted French bread or garlic breadWww@FoodAQ@Com
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Preheat oven to 350 degrees F (175 degrees C)!.
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts!. Mix well and pour into a 2 quart baking dish
Bake uncovered for 30 minutes!. Serve with toasted French bread or garlic breadWww@FoodAQ@Com
this is crab dip and it is delicious when warm !. I never have any left !.
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper!. Spread mixture into a 1 quart baking dish!.
Bake for 20 minutes in the preheated oven!. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl!. Tear the removed bread into pieces for dipping!.
Remove baked crab dip from the oven, and stir well!. Spoon the mixture into the hollowed out loaf!. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes!. Serve hot!.
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11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper!. Spread mixture into a 1 quart baking dish!.
Bake for 20 minutes in the preheated oven!. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl!. Tear the removed bread into pieces for dipping!.
Remove baked crab dip from the oven, and stir well!. Spoon the mixture into the hollowed out loaf!. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes!. Serve hot!.
Www@FoodAQ@Com
cream cheese and chives is my fave, it also depends on wat u serving: veggies, cold meats, chips!?
Avocado Dip
4 large avocados
1 tablespoon grated onion
1/2 cup sour cream
1/4 teaspoon salt
1 teaspoon hot chili sauce
Cut the avocados in half lengthwise and remove the seeds!.
Scoop out the meat and mash with a fork!.
(Do not process in a food processor or blender!. It bruises and browns the avocado meat!.)
Stir in the onion, sour cream, salt and hot sauce!.
Serve immediately with tortilla chips, taquitos, whatever!. Makes 3 cups!.
Note: Avocados do not keep well, but adding a tablespoon of lemon juice helps preserve the color!.
(Cold) Spinach Dip
1 cup chopped cooked spinach (1 10 oz!. frozen pkg!.)
1 cup sour cream
1 cup mayonnaise
6 green onions, chopped
1 8-ounce can water chestnuts, finely chopped
2 cloves garlic, minced
1/2 cup chopped parsley
2 tablespoons lemon juice
2 teaspoons pepper
Salt to taste
Squeeze the spinach dry and pat it down with paper towels!.
In a medium bowl stir together all ingredients until well combined!.
Cover and refrigerate for at least 2 hours!.
(This recipe can be prepared in a food processor and/or a day ahead with great results!.)
Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips!. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers!.
Makes about 3 cups!.
Spinach Artichoke Dip:
Add 1 cup chopped artichoke hearts to the recipe above!.
Roasted Red Pepper Hummus
1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/4 cup lemon juice
2 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup -3/4 cup roasted red peppers (depending on taste)
Preparation:
In a food processor, combine beans, tahini, lemon juice and olive!. Process until smooth!. Add red peppers and garlic until desired consistency!.
Garnish with parsley!. Serve warm with hot pita bread or toasted pita chips!.
Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator!. Heat up in microwave or on stovetop to serveWww@FoodAQ@Com
Avocado Dip
4 large avocados
1 tablespoon grated onion
1/2 cup sour cream
1/4 teaspoon salt
1 teaspoon hot chili sauce
Cut the avocados in half lengthwise and remove the seeds!.
Scoop out the meat and mash with a fork!.
(Do not process in a food processor or blender!. It bruises and browns the avocado meat!.)
Stir in the onion, sour cream, salt and hot sauce!.
Serve immediately with tortilla chips, taquitos, whatever!. Makes 3 cups!.
Note: Avocados do not keep well, but adding a tablespoon of lemon juice helps preserve the color!.
(Cold) Spinach Dip
1 cup chopped cooked spinach (1 10 oz!. frozen pkg!.)
1 cup sour cream
1 cup mayonnaise
6 green onions, chopped
1 8-ounce can water chestnuts, finely chopped
2 cloves garlic, minced
1/2 cup chopped parsley
2 tablespoons lemon juice
2 teaspoons pepper
Salt to taste
Squeeze the spinach dry and pat it down with paper towels!.
In a medium bowl stir together all ingredients until well combined!.
Cover and refrigerate for at least 2 hours!.
(This recipe can be prepared in a food processor and/or a day ahead with great results!.)
Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips!. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers!.
Makes about 3 cups!.
Spinach Artichoke Dip:
Add 1 cup chopped artichoke hearts to the recipe above!.
Roasted Red Pepper Hummus
1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/4 cup lemon juice
2 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup -3/4 cup roasted red peppers (depending on taste)
Preparation:
In a food processor, combine beans, tahini, lemon juice and olive!. Process until smooth!. Add red peppers and garlic until desired consistency!.
Garnish with parsley!. Serve warm with hot pita bread or toasted pita chips!.
Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator!. Heat up in microwave or on stovetop to serveWww@FoodAQ@Com
7 layer Mexican dip!.
2 large cans refried beans
2 cans jalapenos or chiles
2 tomatoes, or more, diced
1 onion, (optional)
16 ounces sour cream
2 avocados
2 packages taco seasoning
1 cup shredded cheese, mozzarella and cheddar
1 can olives
Mix the refried beans and taco seasoning together (I also mix the chiles in with this, but some people make the chiles a layer) Mix this really well!. This is the first layer!. Spread into a deep sided glass bowl large enough to hold all ingredients!.
Next put a layer of well mixed and mashed avocados over the refried bean layer!. Spread a layer of sour cream over the avocado layer!. Sprinkle with the shredded cheese!.
Next sprinkle cut up tomatoes over all and add as many as you like; I like to use at least 2 cut up tomatoes!. Add the onion if using!.
Last, sprinkle with chopped up olives!.
Put in the oven until the cheese is melted!. I use a low heat so that everything else warms up!. Www@FoodAQ@Com
2 large cans refried beans
2 cans jalapenos or chiles
2 tomatoes, or more, diced
1 onion, (optional)
16 ounces sour cream
2 avocados
2 packages taco seasoning
1 cup shredded cheese, mozzarella and cheddar
1 can olives
Mix the refried beans and taco seasoning together (I also mix the chiles in with this, but some people make the chiles a layer) Mix this really well!. This is the first layer!. Spread into a deep sided glass bowl large enough to hold all ingredients!.
Next put a layer of well mixed and mashed avocados over the refried bean layer!. Spread a layer of sour cream over the avocado layer!. Sprinkle with the shredded cheese!.
Next sprinkle cut up tomatoes over all and add as many as you like; I like to use at least 2 cut up tomatoes!. Add the onion if using!.
Last, sprinkle with chopped up olives!.
Put in the oven until the cheese is melted!. I use a low heat so that everything else warms up!. Www@FoodAQ@Com
CON QUESO DIP
1 8-oz!. package cream cheese, softened
2 cans Rotel tomatoes (with or without jalapenos)
8 oz!. shredded cheese
Mix all together and heat until well blended!. Serve hot with tortilla chips
PUMPKIN PIE DIP
1 8-oz!. package cream cheese, softened
2 c!. powdered sugar
1 15-oz!. can pumpkin pie filling
1 tsp!. cinnamon
1/2 - 1 tsp!. ginger
apple & pear slices; ginger snaps (for dipping)
Beat cream cheese & sugar at med!. speed on electric mixer until smooth!. Add pie filling & spices and beat well!. Cover and chill at least 6 hours!. Serve with apple & pear slices & gingersnaps to dipWww@FoodAQ@Com
1 8-oz!. package cream cheese, softened
2 cans Rotel tomatoes (with or without jalapenos)
8 oz!. shredded cheese
Mix all together and heat until well blended!. Serve hot with tortilla chips
PUMPKIN PIE DIP
1 8-oz!. package cream cheese, softened
2 c!. powdered sugar
1 15-oz!. can pumpkin pie filling
1 tsp!. cinnamon
1/2 - 1 tsp!. ginger
apple & pear slices; ginger snaps (for dipping)
Beat cream cheese & sugar at med!. speed on electric mixer until smooth!. Add pie filling & spices and beat well!. Cover and chill at least 6 hours!. Serve with apple & pear slices & gingersnaps to dipWww@FoodAQ@Com
8 oz!. pkg!. cream cheese
1/2 cup blue cheese
1/2 cup Ken's Brand Buffalo Wing Sauce or other brand if your grocer doesn't carry that
1/2 cup crumbled blue cheese
2 cups shredded or finely chopped cooked chicken breast
DIRECTIONS:
1!. HEAT oven to 350°F!. Place cream cheese into deep dish 9-inch pie plate!. Microwave 1 min!. to soften!.
2!. STIR in salad dressing, Buffalo wing sauce and cheese until smooth!. Stir in chicken!.
3!. BAKE 20-25 min!. or until mixture is heated through; stir!. Serve with crackers, tortilla chips or carrots and celery sticks!.
Www@FoodAQ@Com
1/2 cup blue cheese
1/2 cup Ken's Brand Buffalo Wing Sauce or other brand if your grocer doesn't carry that
1/2 cup crumbled blue cheese
2 cups shredded or finely chopped cooked chicken breast
DIRECTIONS:
1!. HEAT oven to 350°F!. Place cream cheese into deep dish 9-inch pie plate!. Microwave 1 min!. to soften!.
2!. STIR in salad dressing, Buffalo wing sauce and cheese until smooth!. Stir in chicken!.
3!. BAKE 20-25 min!. or until mixture is heated through; stir!. Serve with crackers, tortilla chips or carrots and celery sticks!.
Www@FoodAQ@Com
This dip is super easy and really good!. Just get a tub of sour cream and a pack of dry onion soup mix!.!.!.!.add the soup mix to the sour cream and stir it in!. Put it in the fridge for a few hours and then serve with veggies or chips! Www@FoodAQ@Com