Suggestions wanted for really nice tasty dips for a dinner party?!
1 tablespoon butter
2 cloves diced garlic
1/4 cup Chardonay
1 cup baby spinach (packed)
4 ounces light plain cream cheese
1/2 cup light sour cream
chili sauce to taste (I prefer Light Santa's A** On Fire, find it on the Internet)
salt and pepper and Bragg's (gain, Internet) to taste
1/4 parmigiano reggiano, 1/2 cup mozzarella, 1/2 cup cheddar
1 cup artichoke hearts (Defrosted if you don't want to cook them yourself)
1 cup cut up fresh lump crab meat
2 diced green onions
Melt the butter in a pan. and add the garlic for about 30 seconds then add wine (it's ok to taste a little while cooking) and the spinach and heat until the spinach wilts, about 1-2 minutes.
Mix the spinach, cream cheese, sour cream, chili sauce, salt and pepper in a food processor.
Mix in the artichoke hearts, crab, green onion, parmigiano reggiano, mozzarella, and cheddar cheese. and put the mixture into a baking dish.
Bake in a preheated 350F degree oven until bubbling and golden, about 20-30 minutes. Serve in a hollowed out Hawaiin Bread with chips and crackers also.
Salmon dip: 1/4 pound smoked salmon, 1 can of salmon, 4 oz.light cream cheese, 1/4 cup softened butter, little bit of diced red onion Mix together and serve with some little toasted Bagel Bites on a fish shaped platter.
Creole Dip: 1 stick of butter,1 large diced onion, 1 diced bell pepper, 1 minced clove of garlic, 1/4 C. fresh chopped ,1 pound crawfish tails that are cooked and peeled and chopped, 8 oz cream cheese, salt and pepper and Braggs and favorite hot sauce to taste
You can also consider fresh homemade guacamole and salsa, these are generally well accepted by all.
7-layer dip, serve in a pretty glass or crystal dish so the layers are obvious.
Olive Oil with Rosemary and Salt & Pepper served with Focaccia bread,
Cook and peel and cut up some shrimp and add it to some diced tomatoes, cucumbers, avocados and let it marinate overnight so it becomes kinda soupy and serve with chips. Serve in a huge margarita glass for extra uumph.
Plain yoghurt and dill mixed together served with veggies.
Cream cheese and salsa, just mix and microwave.
Velveeta and salsa, microwave.
You could roast your own red peppers for this dip.
Roasted Red Pepper Dip
1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
3 tablespoons butter
2 cloves garlic, peeled and chopped
1 bunch baby spinach, rinsed
1/2 cup white wine
salt and pepper to taste
hot sauce to taste
1/2 cup chopped green onion
3 cups shredded mozzarella cheese
1/2 cup mayonnaise
1/2 cup half-and-half
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.
Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Amount Per Serving Calories: 48 | Total Fat: 4g | Cholesterol: 8mg
Chicken Fiesta Dip
what you need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkt. (1-1/4 oz.) TACO BELL? HOME ORIGINALS? Taco Seasoning Mix
1-1/2 cups chopped cooked chicken
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
4 green onions, sliced
1 small tomato, chopped
1/4 cup sliced black olives
WHEAT THINS Big Snack Crackers
HEAT oven to 350°F.
MIX first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
SPOON into 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with crackers.