I need help on making some dips?!


Question:

I need help on making some dips?

How do you make the best chili and salsa? Not mixed together but seperate of course and the best Nacho cheese dip I wanna throw a party and I want a variety of dips to have out for people. (plz I need recipes not websites for recipes)


Answers:
Here are three more different dips for you!

Clam Dip

1 can clams -- minced, reserve juice
8 ounces cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

With electric mixer, mix clams, cream cheese, Worcestershire sauce, and lemon juice in a small mixing bowl. Add clam juice to thin to desired thickness. Serve with potato chips as an appetizer.

Note: For best flavor, make 3 to 4 hours before serving and refrigerate.
///////////////////////////
White Bean Dip
4 cloves garlic
2 teaspoons olive oil
1 12-oz can white beans
2 Tablespoons unsweetened applesauce
Water, as desired
2 teaspoons chopped fresh parsley or your favorite herb
Salt and pepper

Wrap the garlic cloves and the olive oil in aluminum foil and bake in the oven at 350 degrees F for 20 minutes until golden and soft.
Drain and rinse the white beans.
Place the beans, applesauce, and garlic in food processor and purée until smooth. Add a little water, if necessary, to loosen the blades.
Stir in the parsley (or your favorite herb) and season with salt and pepper.
Serve with celery and carrot sticks or your favorite chips.
/////////////////////////////
Creamy Taco Dip

2 - 8 ounce cream cheese -- softened
1 cup sour cream
8 oz taco sauce or salsa
2 teaspoons ground cumin
15 ounces refried beans
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 medium tomato -- diced
1/4 cup ripe olives -- chopped
1/4 cup canned green chilies -- chopped
tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 13x9x2" dish. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.
Yield: 16-20 servings.

Enjoy! ~-~

La Hacienda Salsa

Ingredients:
1 (12 ounce) can peeled tomatoes
1 (12 ounce) can crushed tomatoes
1/4 cup chopped onions
2 green jalapeno peppers, chopped
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon cumin
chopped fresh cilantro, as desired
Procedure:
In blender, blend both cans tomatoes(the 2 types have different flavors says the owner). Gently mix remaining ingredients by hand. Serve with tortilla chips.

Cheese Nachos

Serve some cheese nachos before a meal, or make them some afternoon just to munch on.
2 or 3 dozen whole tortilla chips OR 12 fresh corn tortillas
1/2 pound Longhorn cheese or Monterrey Jack cheese (or combination of each)
1 jar pickled jalape?o chile slices
4 scallions, finely chopped
Salt
You can fry your own tortilla chips, or use store-bought. To make your own, stack a dozen fresh corn tortillas on a cutting board and cut into 3 pie-shaped pieces, making 36 pieces. Heat 1/2 inch of oil in a heavy skillet to approximately 375F degrees.
Place the tortilla wedges in the skillet, 4 to 6 at a time. If they puff up, just mash them flat. Turn them over so they crisp on both sides. Chips will cook in 45 to 60 seconds. When crisp, drain on paper towels. Shake in a brown bag to which salt has been added.

To make the nachos, place crisp tortilla chips on a cookie sheet. Cover the tops with the grated cheese, a thin slice of jalapeno and some chopped scallions. Broil for about 5 minutes, or until the cheese becomes bubbly.

Chili Dip

1 lb ground beef
1/4 cup chopped onions
1 (12 ounce) bottle chili sauce
1 (15 ounce) can chili without beans
2 cans chili beef soup
1 cup shredded cheddar cheese

1.Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble.
2.Drain.
3.Stir in chili sauce, chili, and soup.
4.Spoon into a 2 quart baking dish; bake uncovered at 350 degrees for 20 minutes.
5.Sprinkle with cheese.
6.Serve hot with tortilla chips.

This is the best Nacho dip ever! My mom started making this 15 years ago,and people expect it now at parties Buy a small package of velvetta cheese.Put velvetta in a pan with a little milk until the cheese is melted.Once the cheese is melted add a can of Queso,and 2 cans of bean with bacon soup.Stir until warm.If you want you can put the dip in a crock pot on low to keep it warm.Serve with tortilla chips This is one delicious dip.My husband begs me to make it all the time.Enjoy!

This isn't one on your list but is fabulous! I make it for freinds and they fight over it:

Buffalo Hot Wing Dip:
1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast (You can buy the packaged chicken breast to save labor)
chunky bleu cheese dressing OR Ranch (your choice)
hot wing sauce
1 package shredded Monterey Jack cheese (about 2cups)

Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing (or ranch) over chicken mixture and top with Monterey Jackcheese.

Bake until cheese is melted and bubbly.

Serve with your favorite crackers or chips. Great for football snacks! Your guests will love this

CONFETTI BEAN DIP

1 round loaf crusty bread


Sour Cream Mixture:

12 oz sour cream
1 tablespoon cream
1 - 2 jalapeno or poblano peppers, minced
2 tablespoons cilantro, chopped
1/4 cup ea. red, yellow, green peppers, chopped finely


Bean Mixture:

3 tablespoons olive oil
1 large onion, chopped
1/4 tsp ground cumin seed
2 16 oz cans dark kidney beans
3 cloves garlic, finely minced
salt and pepper to taste


First, create a bread bowl.
Cut a circle into the crust of the bread near the top. Scoop out the bread from the center leaving a shell about 1/2-3/4 inch thick. Combine sour cream and peppers, cilantro and set aside.

To prepare the bean dip, heat the olive oil in a skillet. Saute onions until lightly browned. Add cumin. Stir and set aside.

Rinse the beans under cold water and drain. Set aside.

Mince garlic in a food processor. Process beans, onions and seasonings to taste. Turn out into bread bowl and stir in the sour cream mixture.

Serve with fresh celery sticks, sliced carrot sticks, tostitos and a bowl of fresh salsa.

Garnish with cilantro, green onions, and a dollop of sour cream.

Variation: For added flavor, coat the peppers and garlic in olive oil and roast at 400F degrees in the oven until slightly browned before using in above mixture.

MEXICAN CHEESE DIP

1 8 ounce package cream cheese, softened
1 8 ounce package shredded cheddar cheese
1 each red, green, yellow chopped peppers
1 jar salsa (any kind)
1 bag of chips or crackers
1 pie dish or a glass baking dish

Spread the softened cream cheese on the bottom of the pie or baking dish.
Layer salsa on top of the cream cheese, followed by a layer of shredded cheese, and finish by topping with the chopped peppers.

Serve with chips or crackers.

This is so simple it's unbelivable, but it is sooooo good!
1 can chopped green chile, mild, medium, or hot, to taste
1 16oz container of sour cream
salt to taste

chill for at least one hour, serve with tortilla chips or corn chips

One that's really easy...buy ready made salsa...or chili...and pour over a large cube of cream cheese...makes a great quick dip.

My favorite recipe that is more original than standard nacho dip:

One package spicy sausage, cooked/drained/crumbled
Two packages cream cheese
One can rotel tomatoes, drained (can be spicy if you want)

Heat all ingredients together until warm and serve with tortilla chips and salsa.

go to the store and buy some

I am salsa queen according to all my friends! Here's the rules:
There are none! Dried, smoked, fresh, frozen, powdered, bottled, or canned ingredients can be used. (Prefer fresh!)
Tomatoes
Peppers (any kind, hot or not)
Onions
Garlic
Cilantro
Tomatillos (makes a 'creamier' taste and texture)
Lime or lemon
Salt to taste (more if hotter, and also enough to preserve if not eaten right away)
Mix as much of whichever you like. Blend in blender, or crush, or however you want. Eat raw (fresh), or cook either before or after blending by boiling, steaming, roasting, or grilling. Serve hot or cold. Make fresh last longer by cooking it before it does go bad on you.
For a thicker paste, use tomato paste, powdered garlic or onions, dried cilantro, and dried chili peppers. Or try straining after cooking. To use dried foods, you can boil or steam them to get them soft again.
Freeze in small amounts if desired.

That sounds like a fun party! I love dips. My mom has always made my favorite nacho cheese dip. It is a pretty common one. You may already know of it, but just in case you don't here it is and it is so good!!!

Nacho Dip

1 lb. sausage (mild or hot)(I usually get Tennesse Pride)
1 can nacho cheese soup
1 can Ro-Tel
1 lg. box of Velveeta

Brown the sausage and drain off the fat. Next, cut up the Velveeta into cubes and place all of your ingredients into a slow cooker. I like to cook mine on low. Stir often. This does not take too long and stays nice and warm! Yum!

Paula Deen's Home made Salsa

2 (10 ounce) cans Rotel Tomatoes (1 hot/1 mild)
1 (14 ounce) can peeled tomatoes
1-2 jalapeno pepper, diced
1 (4 ounce) can green chilies
1/4 cup onions
1 teaspoon garlic salt
1 teaspoon cumin
1/4 teaspoon sugar

In a food processor, add onion and jalape?o and process to your liking (if you want chunky, don't process very long).
Add Rotel, tomatoes and juice, green chilies and process.
Put in bowl and add spices.
Chill for a couple of hours for flavors to combine.
PS If you are brave you can add 2 cans of hot Rotel.

I found the above recipe on recipezaar.com and I have made it. It was so good!!! I added in some cilantro for a little flair and it was awesome!

Hope these help you out! Have a Blessed day! :)

This dip is a favorite with my crowd. Cook some chorizo sausage (without the casings) and chopped onions in a non-stick skillet. Add a can or two of green Ortega chilis and a teaspoon of Mexican Seasoning. When sausage is cooked through, drain the excess liquid from the pan and add a large can of refried beans, stirring well until blended with the other ingredients. Add a few chunks of Velveeta cheese...as much as you like. Stir into sausage/bean mixture until melted and blended. This is an original recipe, and I never use exact measurements, so play with it and you'll see it's very versatile and forgiving. If you like hotter chilis, use them instead. This dip is good either hot or cold, and also makes a really good filling for flour tortillas. Just add shredded lettuce and chopped tomatoes, maybe some sliced black olives, and you have a yummy wrap.

here are all the recipes you asked for:-

**CHILI DIP

1 can of chili (no beans)
1-2 pkg(s) creme cheese
shredded cheese
salsa

Spread creme cheese in bottom of pan. Pour chili on next, then salsa and desired amount of cheese on top.
Bake at 350 for 10-15 mins, or until all cheese is melted.

Serve hot with tortilla chips.

**SALSA DIP

1 (8 oz.) pkg. cream cheese
1 (4 oz.) pkg. cream cheese
1 bottle Chi-Chi's salsa - med. (med. size)
1 bottle Chi-Chi's salsa - hot (med. size)

Soften cream cheese and mix with salsa mix, using either 1/2 bottle each of medium and hot for a spicy dip or add less medium and more hot salsa for hotter tastes. Serve with any type of corn chips.

**NACHO CHEESE DIP

1 can El Rio mild cheese sauce
1 can El Rio hot cheese sauce
1/2 lb. sausage, browned and drained
1/2 lb. ground chuck, browned and drained

Mix meats and cheese sauces. Microwave until warm, stirring often.

Velvetta cheese melted with cooked jimmy dean sausage in it,

Chili:
get 2cans of hormel chili, put it in a pot, and add:
fresh chopped oions
a dash of hot shot
a 1/4 cup water
some green, red, and yellow peppers ( to make it a bit color full)
mix the in a pot and you have a kickin' chili sause!!!!!
_________________________
Nacho Cheese:
get some velveta and some hot sause:
put it in a pot not the microwave and add 2/4 cup of water and mix really good and put it in a sause dish and serve it up to your geust!!!!!!



everytime i'm invited to a party so all my dips and desserts!!!!!!! so i hope it the same with you!!!!! Good Luck!!!

already made dips are cheaper than making them..go to the store.

if you can pick a good tomato you can make a good salsa or pico de gallo. get about a # of tomatoes,1bunch cilantro, 1or2 jalapeno peppers,onion, lemon juice,s&p.. seed the peppers as well as the tomatoes snip off about a third of the cilantro, half of a med. sized onion and pulse in a food processor to a small size, don't over process, should be kind of chunky and adjust to taste with the s&p and lemon juice, just a little juice. if it's too hot add more tomatoes

I make a queso (cheese dip) by grating cheddar and jack cheese, melt them in the microwave and add La Victoria mild or spicy salsa, mix well. Microwave a little more, pour over warm tortilla chips mixed with diced green chilies and cooked taco filling (either chicken or beef) . Nachos!
Use a food processor, blender, or stick blender to chop and combine onion, green tomatillos, various flavors of tomato, cilantro, and jalapenos to make salsa. Add lime and salt to taste.
Wonderful.
The best dip is guacamole: remove the pulp from 2 or 3 ripe Hass avocados. Mash with lime or lemon juice, fresh cilantro, diced tomatoes (optional) Jalapenos, and garlic and onion. Chill well.

Bleu Cheese
Dip and Salad Dressing
4 oz. Bleu cheese crumbled
16oz. Sour cream
3 tbls. Hellmann's mayonnaise
dash of red wine vinegar
1/8 tsp. ground pepper
Directions:

Blend all ingredients
Refrigerate at least 30 minutes to allow flavors to blend
Serve with chips or use as a salad dressing

try cream cheese and salsa served with doritos




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources