Dip Recipe Collection

Anne's Vegetable Dip

noreply@blogger.com (happyzaman) — Thu, 20 Nov 2008 06:19:00 +0000

1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove - peeled and -finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile. To serve, garnish with chopped parsley.

Yield: 2 cups

Clam & Olive Dip

noreply@blogger.com (happyzaman) — Mon, 10 Nov 2008 10:19:00 +0000

* 1 cn black olives, drained
* 1 cn chopped or minced clams, drained
* 1 pt sour cream
* 1 salt
* 1 powdered garlic
* 1 cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Yield: 6 servings

Bagna Cauda (Garlic Dip)

noreply@blogger.com (happyzaman) — Mon, 10 Nov 2008 10:18:00 +0000

* 1/2 c olive oil
* 1/4 lb butter (1 stick)
* 5 garlic cloves, chopped fine
* 6 anchovy fillets, chopped or mashed
* 1 ds pepper

Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The Bagna Cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.

Yield: 8 servings

Amish Dip

noreply@blogger.com (happyzaman) — Mon, 10 Nov 2008 10:14:00 +0000

To prepare this amish dip we need the following ingredients:

* 8 oz cream cheese
* 1/2 c mayonnaise
* 1 c tuna
* 1/2 c pitted olives
* 2 tb lemon juice
* 1 black pepper

mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.

Yield: 6 servings

Hot Spinach Dip Recipe

noreply@blogger.com (happyzaman) — Sun, 02 Nov 2008 06:41:00 +0000

* 2 (10 oz.) pkgs. frozen chopped spinach
* 1 lg. jar jalapeno Cheez Whiz
* 1 can cream of mushroom soup
* 1 (3 oz.) pkg. cream cheese
* 2 tbsp. dried minced onion

Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.

Spinach and Artichoke Dip

noreply@blogger.com (happyzaman) — Sun, 02 Nov 2008 06:36:00 +0000

* 2 bags (1 lb. each) fresh spinach
* 1/8 lb. butter − not margarine
* 1 tsp. minced fresh garlic
* 2 tbls. minced onions
* 1/4 cup flour
* 1 pint heavy cream (whipping cream)
* 2 teas. fresh squeezed lemon juice
* 1/2 tsp. Tabasco sauce (to taste)
* 1/2 tsp. salt
* 2/3 cup fresh grated Parmesan cheese
* 1/3 cup sour cream
* 1/2 cup grated Monterey Jack cheese artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3−5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.

Hot Crab Dip

noreply@blogger.com (happyzaman) — Sun, 02 Nov 2008 06:33:00 +0000

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup sour cream
* 2 tablespoons mayonnaise
* 1 tablespoon lemon juice
* 1 1/4 teaspoons Worcestershire sauce
* 1/2 teaspoon dry mustard
* 1 pinch garlic salt
* 1 tablespoon milk
* 1/4 cup cheddar cheese, grated
* 1/2 lb. crabmeat paprika

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers. Hot Crab Dip 16

Crockpot Cheese Dip Recipe

noreply@blogger.com (happyzaman) — Sun, 02 Nov 2008 06:20:00 +0000

* 2 lb. Velveeta cheese
* 2 cans Rotel tomatoes and chilies
* 1 can cream of mushroom soup
* 1 sm. jar picante sauce
* 1 tsp. garlic powder
* Dash of Worcestershire
* 1 lb. premium ground beef
* 1 med. onion, chopped
* 1 lb. sausage

Mix all of the liquids and cheese together in a Crock Pot set on low
until the cheese melts. While this is cooking, brown meats and
chopped onion. Drain grease off of meats and add spices, then add to
Crock Pot and stir. Cook on low 2 to 4 hours, keep on low to serve with
chips and crackers.

Creamy Spinach Dip

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 07:03:00 +0000

* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme

Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes.

Serve with raw vegetables, crackers, or bread pieces.

Chili Cheese Taco Dip

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 07:02:00 +0000

* 1 lb. hamburger
* 1 can chili (no beans)
* 1 lb. mild Mexican Velveeta cheese, cubed or shredded

Brown hamburger; drain and place in slow cooker. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Serve warm with taco or tortilla chips.

Broccoli Dip Recipe

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 06:57:00 +0000

* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce

Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

Broccoli Cheese Dip Recipe

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 06:55:00 +0000

* 2 (10 oz.) boxes of frozen chopped broccoli
* 2 cans cream of mushroom soup
* 1/4 c. sour cream
* 1/2 lb. Mexican Velveeta cheese
* 1/2 lb. reg. Velveeta cheese
* 1 tbsp. garlic salt

Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.

Serve as dip with tortilla chips.

Best Dip Ever

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 06:51:00 +0000

* 1 (1 pound) package Velveeta
* 1 can Chili - no beans
* 1 pound medium or spicy sausage, browned and crumbled

You can heat this on the stove until the cheese melts and it all mixes together OR I usually put it in the Crock Pot on low until blended and then keep it there to serve.

Bacon Cheese Dip

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 06:46:00 +0000

* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 4 cups shredded cheddar cheese
* 1 cup half-and-half
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* dash hot sauce

Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

Serve with cubed or sliced French bread.

Artichoke & Cheese Dip

noreply@blogger.com (happyzaman) — Sat, 25 Oct 2008 06:06:00 +0000

* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions

Mix ingredients together. Bake in casserole at 350 degrees for 20-30
minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on
(high) for about 1 hour.

Serve with broken up French bread or wheat crackers.