Does anyone know any good dip recipes.?!
Does anyone know any good dip recipes.?
Answers:
Copenhagen, Skoal, Kodiak
I myself don't use dip.
But for everything I actually dip (from plain nacho chips to pieces of bread), I adore regular ol' canned and processed tuna.
Tastes like heaven. And no messy mixing required.
ONION DIP
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups sour cream
3/4 cup Miracle Whip
1 1/2 cups onions, diced
1 clove garlic, minced
1/3 tsp sea salt
1/4 tsp onion powder
1/4 tsp pepper
In a small saucepan, melt butter in olive oil and brown the onions with a pinch of salt. As the onions begin to take on color, add the garlic, being careful not to brown the garlic. Remove onions from heat and allow to cool.
In a small bowl, stir together remaining ingredients and add the cooled onions.
Before serving, adjust seasonings to taste.
Serve garnished with several rings of red onions or curled green onions, and sprigs of fresh parsley or cilantro with a sprinkles of paprika over top.
To make curled green onions, slice a few scallions lenthwise, remove the green stalk, and plunge them into ice water just before serving.
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RO - TEL (CON QUESO) DIP
1 to 2 cans Ro-Tel tomatoes with chilies
2 lb. Velveeta cheese
Melt Velveeta over low heat; mix in tomatoes until warm. Enjoy as a dip for tortilla chips. Also if you are on a budget, 2 cans of Cheddar cheese soup can substitute for Velveeta.
A quick and delicious dip.....mix one container sour cream with one package of taco seasoning.
Go here for all your dipping needs
http://tastefullysimple.com/web/dgoodacr...
spinach,cream cheese,bacon and french onion soup mix,mix all together can be served hot or cold
Artichoke and Spinach Dip
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned
Preheat the oven to 400 degrees F. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
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Roasted Red Pepper and Goat Cheese Dip
1 large red pepper
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream
1 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use.
There's always the classic French onion dip with an envelope of Lipton's soup mixed into a pint of sour cream. But a little secret for an even tastier version is to use plain yogurt (no sugar or flavor!) instead of the sour cream. We did this once when we'd promised the dip, it was the last minute and the nice new carton of sour cream had blue fur when we opened it. We liked it better with the yogurt and so did all the guests.
Some dips don't even require mixing. Soften a block of cream cheese to room temperature (low fat or fat free work fine) and add a topping. Three easy and tasty ones are jalapeno jelly spooned over the block, or some Pickapepper sauce, or spread the cream cheese out flat, spread on some prepared seafood cocktail sauce and top with crab meat shreds, even canned (well drained) will work. If you don't have a jar of red sauce, just mix prepared horseradish, lemon juice and ketchup to taste.
More ambitious is clam dip, but it's a standard and a good one. Buy a small can of minced clams and drain them well. (Save the juice for thinning or fish stock.) To the clams add a tablespoon of finely minced onion or about 1/2 tablespoon of the cried minced onion, 1/2 to 1 teaspoons Worchestershire sauce (Lea and Perrins if at all possible) and a tablespoon of lemon juice and a dash of salt and pepper. Add these to either an 8 ounce block of softened and whipped cream cheese or a cup or two of sour cream. If you use the bream cheese, you may need to thin it with the juice and if you use the sour cream, you may want to reduce the lemon juice. This is much better if made several hours in advance and chilled to let the flavors mix, or overnight is fine, too.
my mum makes a yummy dip,by mashing an avocado and mixing in natural yogurt.healthy too!
Caramelized Onions
1 tablespoon unsalted butter
1 tablespoon vegetable oil
? teaspoon salt
1 teaspoon light brown sugar
2 pounds onions, halve onion pole to pole, peel and slice 1/4 inch thick
1 tablespoon water
Ground black pepper
Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)
Bacon, Scallion, and Caramelized Onion Dip
Fry 6 slices (about 6 ounces) bacon, cut into 1/4-inch pieces, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel-lined plate and set aside.
Combine caramelized onions, 4 scallions, minced, 1 teaspoon cider vinegar, 1 & 1/2 cups sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)
Take a whole head of garlic cut it in half width wide. Then brush is with olive oil and salt and pepper. Roast it in the oven for about 30 minutes until you see it get golden brown. If you squeeze the the heads of garlic the cloves they should just pop right out. Let them cool, it only takes about 5 minutes and then smash them up. Add one container of sour cream, 1 cup of mayo, a dash of salt and pepper. It's good with veggies, crackers and chips.
A hot dip I make that sounds nasty but is delicious only uses 2 containers of cream cheese and one jar of salsa. Spread the chream cheese in the bottom of a glass baking dish and top it with the salsa. Bake on 350 for about 10 minutes. You just want it warm not bubbling hot. Serve with corn chips. I prefer scoops.
My husband loves this dip and insists that I make it for almost every party we go to.
Pizza Dip
-1 Containter Philadelphia Garlic & Herb Cream Cheese
- Pizza sauce
- handful of pizza pepperoni, chopped
- green pepper, chopped small
- shredded cheddar & mozzerella cheese mixture (I like to use the Nacho mix)
Note: I don't use specific measurements...just make sure the layers are well covered.
Layer ingredients in order in a 9x13" glass pan and bake at 350F for 20 minutes or until cheese bubbles. Serve with nacho chips or crackers of your choice.
Take a can of chili with no beans and a 8 oz of cream cheese put togeather in a microwaveable bowl. I microwave it for 2 minutes and stir and if it needs to be cooked again for anothe 2 minutes until the cream cheese has melted. And get you a bag of chips and enjoy. Sometimes I add some pecante sauce in it as well to give it a little kick.
Buffalo Chicken Dip
1 pie plate full 35 min 5 min prep
2 (5 ounce) cans chickens, drained ((by the tuna in the grocery store))
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
shredded cheddar cheese, you decide how much
Frito corn chips, scoops
Beat cream cheese, ranch dressing, and red hot sauce.
Fold in shredded chicken.
Spread mixture into pie plate sprayed with Pam.
Bake at 350 degrees for 15 minutes.
Add cheddar to top and bake an additional 10-15 minutes.
Serve hot with Frito scoops.