Collection of Dip Recipes
Source of Recipe
Linda S
Cottage Cheese Dip
2 Cups cottage cheese
1/4 teaspoon grated onion
1/4 teaspoon salt
2 teaspoons lemon juice
2 - 3 Tablespoons sour cream or milk
Blend or mash cottage cheese and other ingredients for dip. Take and chop up green pepper, cucumber, carrots, tomatoes and any other things you may want.
Dilly Dip
2/3 Cup mayonnaise
2/3 Cup sour cream
1 teaspoon salt
3 - 5 drops tabasco sauce
2 teaspoons dry minced onion
1 teaspoon assent
1 Tablespoon dill weed
1 Tablespoon parsley
Mix and cool. Store or keep for 3 - 4 hours before serving.
Holiday Ham and Onion Dip
This easy dip gets rave reviews and is very versatile.
Yield: 4 cups
Ingredients:
2 cups (1 pint) sour cream
1 pkg. onion soup mix
2 4 1/4 oz. cans Deviled Ham Spread
Method:
Combine all ingredients in a small bowl and mix well. Chill. Serve with chips or vegetable sticks.
========================================
Buffalo Chicken Dip
Very tasty hot dip that is great in a small crock pot. This dip will make you the hit of any party.
Serving Size 6
Preparation Time 30 minutes
Ingredients:
1 lb. cooked boneless chicken breasts
1/2 bottle Blue Cheese salad dressing
1/4 bottle hot sauce
1/2 bag shredded cheddar cheese
1 bag Tostitos scoops chips
Method:
Dice or shred chicken breasts. Mix together dressing, hot sauce and cheddar cheese. Serve warm with tortilla chips or vegetable sticks.
=======================================
Spicy Shrimp Dip
Ingredients:
1 8 oz. package cream cheese
1 1/2 tsp A-1 sauce
1 Tbsp fresh lemon juice
2 Tbsp chili sauce
1/2 tsp salt
1/4 tsp Worcestershire sauce
1 1/2 (tsp) freshly grated horseradish
3 cloves of garlic
1/2 medium onion
Dash of Tabasco
Method:
Combine all ingredients in a food processor or blender and puree until smooth. Place in refrigerator until well chilled. Serve with shrimp, vegetable sticks, ect.
========================================
Spicy Shrimp Cocktail Dip
Use for all seafood and great vegetable dip.
Ingredients:
1/2 tsp dry mustard
1/4 tsp garlic salt
3 Tbsp olives, chopped
1 Tbsp gherkins (pickles), chopped
1 Tbsp parsley, chopped
1 Tbsp anchovy paste
1/2 tsp Tabasco sauce
3 hard cooked eggs, chopped
2 Tbsp vinegar
1 tsp onion, chopped
Method:
Combine ingredients and mix well. Serve with chunks of seafood or as dip for vegetable sticks.
========================================
Spicy Mustard Dip
Servings: 6
Ingredients:
1/2 Lbs. Philadelphia Cream Cheese, softened
1/4 cup Grey Poupon Country Dijon Mustard
2 Tbs. Breakstone's or Knudsen Sour Cream
1 finely chopped green onion
4 can (4 oz) tiny shrimp, drained, chopped
3 cup assorted fresh vegetables, cut up (for dipping)
Method:
Thoroughly mix all ingredients. Chill for 1-2 hours. Serve with chips, crackers, or raw vegetable sticks.
========================================
Black-Eyed Pea Dip
Ingredients:
1 15-oz. can black-eyed peas, drained and rinsed
2 cloves garlic, minced
One quarter cup green onions, chopped
One eighth cup butter, melted
1 jalapeño pepper, seeded and sliced
2 Tbsp. fresh parsley
1 Tbsp. fresh lime juice
Salt and pepper to taste
One quarter cup cheddar cheese, grated
One quarter cup Monterey Jack cheese, grated
Method:
Combine black-eyed peas and the next 7 ingredients together in a blender or food processor and blend until smooth. Place mixture in saucepan and add cheeses. Stir over medium heat until cheese melts. Serve with tortilla chips, crackers, crusty bread slices or vegetable sticks.
========================================
Layered Mexican Bean Dip
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeño slices for extra heat.
Servings: 16
Ingredients:
16 oz fat-free canned refried beans
3 medium avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato, chopped
2 medium scallions, sliced
10 medium olives, black, sliced or chopped
2 Tbsp cilantro, fresh, chopped
Method:
Spread beans evenly over bottom of a 9 X 13-inch glass baking dish or a medium-size glass bowl.
Combine avocado, salt and lemon juice in a small bowl. Spread avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
Serve immediately with jicama slices or sticks and other fresh vegetable sticks for dipping, or chill until ready to use. Yields about 1/4 cup per serving.
========================================
Mexican Bean Dip
Servings: 8
Preparation Time: 10 min.
Cooking Time: 15 min.
Ingredients:
2 15 oz cans black beans, drained and mashed
2 tsp. hot pepper sauce
2 tsp. green chili salsa
1/2 cup sour cream
1/2 cup tomato salsa
1/2 Lbs. Monterey Jack cheese
Method:
Preheat oven to 350° F. Mix first 5 ingredients and half the cheese in a bowl. Transfer to a shallow casserole dish. Sprinkle remaining cheese on top. Bake for about 12-15 minutes, or until bubbling. Serve with corn chips, tortilla chips or vegetable sticks.
========================================
Fritos Copycat Hot Bean Dip
Recreate the popular bean dip at home in just a few minutes with a food processor -- just pour all the ingredients in and fire it up. The best part of this recipe is that we can duplicate the taste of the popular dip without any added fat. If you check out the label of the real thing you will see there is hydrogenated oil in there. We can avoid this saturated fat without sacrificing flavor with a home clone that's a perfect healthy choice for dipping. Now bring on the greasy chips.
Makes 1 1/4 cups
Ingredients:
1 15 oz can pinto beans, drained
4 jalapeño slices (bottled nacho slices)
1 Tbsp juice from bottled nacho slices
1/2 tsp salt
1/2 tsp sugar
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp cayenne pepper
Method:
Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
|
Â
Â
Â
|
member logon
