DIPS: looking for new recipes for yummy dips for chips and veggies for all the upcoming...?!

Hummus

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
1/2 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly


Mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.

In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar.

The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita bread or pita chips.



Curry Veggie Dip


1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped



Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables. Allow to sit over night. Serve with chips. If you leave out the celery and cucumber this also make a fantastic dip for veggies.




Black Bean Dip


2 large garlic cloves, minced
1/2 large green bell pepper, chopped
1/2 medium onion, chopped
1 teaspoon vegetable oil
two 15-ounce cans black beans, rinsed and drained well
3 tablespoons fresh lime juice
1/4 cup packed fresh coriander sprigs, washed well and spun dry
1 teaspoon ground coriander seeds
1 teaspoon ground cumin, or to taste
1/2 teaspoon cayenne, or to taste
1/4 teaspoon salt, or to taste
freshly ground black pepper to taste
2 tablespoons water


In a large non-stick skillet cook garlic, green bell pepper, and onion in vegetable oil over moderately low heat, stirring, until onion is translucent. Remove skillet from heat.


In a food processor blend beans, lime juice, coriander sprigs, spices, and water until smooth, adding up to 2 tablespoons more water if necessary to reach desired consistency. Add onion mixture and blend until smooth. Chill dip, covered, at least 3 hours and up to 1 day.


Serve dip with tortilla chips. This also makes a great filling for veggie enchiladas or burritos.



Warm Chili Cheese Dip



12 oz. Cream Cheese
14 oz. can Chile con carne no beans
2 cup Cheddar and Monterey Jack shredded cheese blend
1/4 cup Chopped green onions
1/4 cup Sliced black olives


Preheat oven to 350oF. Lightly coat the inside of a 9-inch round Pyrex dish (1 1/2 - 2 inches deep) with food release spray and then evenly spread cream cheese on the bottom.


On top of the cream cheese, layer the chile con carne, then the shredded cheese and finish with the green onions and black olives. Bake in oven for about 15 –20 minutes or until the cheese and chile mixture begins to bubble. Remove from oven and t set 5 minutes before serving. Mixture will be extremely hot. Serve with tortilla chips or mini tacos

Here is one I tried when I was in Canada on vacation, they serve it with taco chips. I asked around when I got home and a friend said she had a recipe for it. Its called Knorr, Hot spinach and artichoke dip recipe is on the back of the package, Your friends will love it, I also make this without the artichokes. Knorr vegetable soup is the name of the dry soup mix used to make cold or hot spinach dip.

Knorr Hot Spinach Dip Hot Cheesy Spinach Dip Ingredients 1 box frozen chopped spinach, thawed and drained 1 (16 ounce) container sour cream 1/3 cup mayonnaise 1/2 package Knorr vegetable soup mix 1/2 cup cheddar cheese 1/2 cup shredded parmesan cheese (NOT the powdered kind) tortilla chips or salsa Directions 1 In mixing bowl, stir together spinach, sour cream, mayonnaise, soup mix, and cheeses. 2 Transfer to casserole dish. 3 Bake at 350 F for 15-17 minutes. 4 Serve with tortilla chips and salsa, if desired.

Fruit Dip

Ingredients
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme

Directions
1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Vegetable Dill Dip

Ingredients
1 cup sour cream
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon minced onion
1 tablespoon dried parsley
1 teaspoon Beau Monde ? seasoning

Directions
1. Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ? seasoning in a bowl. Cover and refrigerate 8 hours or overnight.

Mexican Layered Dip

Ingredients
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
1/2 cup chopped green onions
1/4 cup chopped black olives

Directions
1. Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

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Layer this in a 9 X 13" pan in this order:

1 can bean dip
Mix 1 pkg taco seasoning with 1 large sour cream
layer of guacamole
chopped tomatoes
sliced ripe olives
chopped green onions
top with shredded cheddar cheese

Let sit overnight if you can. Then the flavors get all blended together

Serve with Fritos corn chips, or tortilla scoops

This recipe is great. It's a must for all of our family gatherings.

My idea of a good dip recipe is one that’s simple. It’s very possible you’ve tried some of these before, but I’ll give them anyway, just in case.

Ranch Veggie Dip - The staple. Mix a packet of Hidden Valley Ranch dip mix with a pint of sour cream.

Plain Old Chip Dip - My mother’s favorite. Like most things that come out of my mom’s kitchen, it doesn’t really have a recipe. You just mix the ingredients together until it tastes good. To make a big batch, she uses 3 bricks of cream cheese, part of a regular white onion minced really finely, and a couple tablespoons of milk to thin it to the right consistency. Soften the cream cheese first or you’ll drive yourself crazy trying to get it to mix. Really, potato chips aren’t complete without Mom’s cream cheese and onion dip.

Salsa Dip - Another great chip dip. Double or triple the recipe depending on how much you want. Mix a brick of cream cheese with about 12 or so ounces of medium-heat chunky salsa, like Old Dutch. (The cream cheese really mutes the heat, so it won’t end up being all that spicy.) Use a mixer or you’ll go mad trying to beat the lumps out of the cream cheese. I could eat this stuff straight from the bowl with a spoon.

Bean Dip - OK, this doesn’t really qualify as easy when you compare it to my other recipes. Still, it’s worth it. I think this recipe originally came from Allrecipes.com, but I couldn’t say for sure...and it’s probably morphed into my own creation since then anyway.

Ingredients:
1 can black beans
1 tsp. oil
1/2 - 1 small onion, minced
2 or 3 cloves garlic, minced or pressed
3/4 c. frozen corn
1 regular or 2 roma tomatoes, chopped
1/2 c. picante sauce
1-1/2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
3/4 c. pepperjack cheese
juice of 1 small lime
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Directions
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1. Drain and rinse the beans and let the rinse water drain off so they’re fairly dry. Put them in a bowl and mash them.
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2. Saute the onion and garlic in the oil for a couple of minutes, on medium heat. Add everything else except the cheese and the lime juice and cook for five to ten minutes or until the corn is hot.
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3. Put in a bowl and add the cheese and lime, and stir together until the cheese is melty.


Chili Dip - This is an outstanding winter dip. Put a can of beanless chili (with beans would work fine too), a brick of cream cheese and a 4 oz. can of diced mild green chilis (drained) into a crock pot. Heat on low, stirring occasionally, until the cheese has melted. Double the recipe if there are lots of people, and serve with those "scoopable" chips to maximize the dip:chip ratio.

Watkins Dip - Aside from Hidden Valley Ranch dip, I’m not usually a big fan of dip mixes. Homemade just tastes better. But. There’s a company near my home that makes all kinds of food products, and they have dip mixes for sale too. I’m not crazy about most of them, but their Salsa & Sour Cream dip is to die for. You just mix it with sour cream, and it’s great on both veggies and chips. Here’s a link to their website.

Hope this helps!