Recipes For Dips
- Thread starter Wobbles
- Start date
HERBED SOUR CREAM BLUE CHEESE DIP 1 cup sour cream
8 oz Philadelphia Cream Cheese, softened
1/3 cup blue cheese (or blue cheese crumbles)
2 tablespoons fresh chives or scallions, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)
2 teaspoons fresh garlic, finely minced
1 teaspoon Mrs. Dash (optional)
1/4 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper
Allow cream cheese to sit at room temperature for 20-30 minutes before using.In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well.
Cover and refrigerate one hour before serving.
Serving Suggestion:
Serve accompanied by tortilla chips, celery sticks and cucumber strips, lemon and tomato wedges and a small bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.
8 oz Philadelphia Cream Cheese, softened
1/3 cup blue cheese (or blue cheese crumbles)
2 tablespoons fresh chives or scallions, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)
2 teaspoons fresh garlic, finely minced
1 teaspoon Mrs. Dash (optional)
1/4 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper
Allow cream cheese to sit at room temperature for 20-30 minutes before using.In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well.
Cover and refrigerate one hour before serving.
Serving Suggestion:
Serve accompanied by tortilla chips, celery sticks and cucumber strips, lemon and tomato wedges and a small bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.
Iwantone!!!
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to add to jase dips if u like mango add mango in to it it lovelt it gives a fresh and summer feeling and instead of using tin toms add fresh chopped toms when adding mango yumyumyum
codiontour
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this is the best dip EVER!
you need:
1 cube of frozen spinach (thawed)
1 cup of sour cream
1 cup of mayonnaise
1 package of Dry Vegetable Soup Mix (such as Lipton or Knorrs)
mix and chill for at least 2 hours...
i served it in a Hawaiian bread bowl and with veg crisps.
you need:
1 cube of frozen spinach (thawed)
1 cup of sour cream
1 cup of mayonnaise
1 package of Dry Vegetable Soup Mix (such as Lipton or Knorrs)
mix and chill for at least 2 hours...
i served it in a Hawaiian bread bowl and with veg crisps.
codiontour
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or
https://www.cooks.com/rec/doc/0,181,144163-236204,00.html
https://www.cooks.com/rec/doc/0,181,144163-236204,00.html
T
Tilly
Guest
yum yum
You want home made? You can get a jar of pesto (or make it - basil, olive oil, pine nuts, garlic and lemon I think lol) and stir in some creme fraiche, makes a nice dip.
Humous - better off buying it but still quite simple to make.
Garlic butter - Crush your garlic cloves, mix into butter.. very simple and delicious.
Simple onion salad - Onion (really?), tomato, cucumber.. mm
BeachPrincess
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I have a favorite dip!!
First one is Rotel Dip..
1 lb of ground beef
2 cans Rotel chillies
1 block of velveta cheese
chopped jalepenos to taste
brown ground beef. add garlic power, chili powder, and pepper. drain fat. drain rotel chilies and add to meat.. chop up cheese into chunks and add jalepenos... cook on low heat and stir so it doesn't brown the cheese!! Use Tostitos Scoops and enjoy!! MMM!!
I LOVE to cook!!
First one is Rotel Dip..
1 lb of ground beef
2 cans Rotel chillies
1 block of velveta cheese
chopped jalepenos to taste
brown ground beef. add garlic power, chili powder, and pepper. drain fat. drain rotel chilies and add to meat.. chop up cheese into chunks and add jalepenos... cook on low heat and stir so it doesn't brown the cheese!! Use Tostitos Scoops and enjoy!! MMM!!
I LOVE to cook!!
tasha41
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Roasted red pepper & feta dip (for breads, pita, veggies)
1 jar roasted red peppers, drained (313mL size)
1/2 (125mL) cup Hellmann's Real or 1/2 The Fat Mayonnaise Type Dressing
1/4 lb (125g) feta cheese, cubed
1/4 tsp (2mL) black pepper
Cut peppers into chunks.
In food processor or blender, purée pepper chunks. Add mayonnaise, feta cheese and pepper; process until smooth. Cover and refrigerate until ready to use.
Tip:
For a softer texture, allow dip to come to room temperature before serving.
1 jar roasted red peppers, drained (313mL size)
1/2 (125mL) cup Hellmann's Real or 1/2 The Fat Mayonnaise Type Dressing
1/4 lb (125g) feta cheese, cubed
1/4 tsp (2mL) black pepper
Cut peppers into chunks.
In food processor or blender, purée pepper chunks. Add mayonnaise, feta cheese and pepper; process until smooth. Cover and refrigerate until ready to use.
Tip:
For a softer texture, allow dip to come to room temperature before serving.
Winafred
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Here are two recipes that are great:
1 can of Stagg Chili (can get at ASDA)
1 package of Cream Cheese
slowly melt them together and then eat with Frito's or Tortilla Chips.
Guacamole
2-3 ripe Avacodos
1 package of cream cheese (softened at room temp)
1/2 cup of mayo
1/2 cup of cheddar cheese
1 or 2 tomatos
season to taste (i like garlic powder or Lawry's Seasoning salt)
Mash up avacado until it's very fine, combine the cream cheese and mayo. Add cheese and chopped up tomato. Season to taste, very easy and tasty.
1 can of Stagg Chili (can get at ASDA)
1 package of Cream Cheese
slowly melt them together and then eat with Frito's or Tortilla Chips.
Guacamole
2-3 ripe Avacodos
1 package of cream cheese (softened at room temp)
1/2 cup of mayo
1/2 cup of cheddar cheese
1 or 2 tomatos
season to taste (i like garlic powder or Lawry's Seasoning salt)
Mash up avacado until it's very fine, combine the cream cheese and mayo. Add cheese and chopped up tomato. Season to taste, very easy and tasty.
countessbump
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LOL, most of these are american............
can't get branded ingredients in the UK like Stag chili...
Used to be a chef, let's see how many I can remember.....
Spinach Dip:
2 bags fresh baby spinach leaves
1 can sliced waterchestnuts
500g soured cream
1/2 small packet philly creamcheese
1/2 tsp nutmeg
2 cloves crushed garlic
salt + pepper to taste
Puree them all together with a stick blender or in a food processor - great with anything to dip in it, bread chunks, veggies, roasted chicken chunks, tortilla chips..... Using fresh spinach and keeping it raw means this dip will be a brigh green, not olive.
Roasted Red Pepper Dip:
2 red peppers
300g philly creamcheese
3 tbsp grated fresh parmesan (or to taste)
1/2 bunch fresh basil, shredded
salt + pepper to taste
2 tbsp lemon juice
Heat oven to 200'C put the peppers on a baking tray and sprinkle with veg oil and salt + pepper, roast until soft, let cool slightly and take off the skins. Puree everything together except for the basil, stir that in once everything is smooth - if the peppers are large, add more creamchesse. Great with veg or stuffed into jalapeno peppers or mini profiteroles (empty ones, not filled with custard already!) or piped onto little toast rounds.
Homous:
1 400g can chickpeas, drained
2 cloves garlic, peeled
2 tbsp sesame paste (tahini)
salt + pepper to taste
olive oil
1/2 bunch basil, shredded
salt + pepper to taste
Puree the 1st 3 ingredients together, then start pouring in the olive oil - how much depends on how thick you want it, you can use water as well (not the water from the can) to make it lower calorie. Add slt + pepper and the basil once smooth. You can add in a roasted pepper as well.
Roasted Butternut Squash Dip:
Cut a butternut squash in half, then cut slits into the halves, scooping out the seeds. Put in each slit a clove of garlic, or half if they are large - how many depends on how much garlic you want to use. Sprinkle with salt + pepper, drizle with olive oil, then wrap in foil separately. Bake in a 200'C oven35-45 minutes or until soft. Scoop out the flesh, then puree with salt + pepper, grated parmesan, and ground nutmeg. Drizzle in some olive oil to desired thickness.
Spread over bread slices, sprinkle with more parmesan and grill to melt the cheese. Or use for bread chunks or veggies.
Satay Dip:
150g chunky peanut butter (try to use one that doesn't have extra sugar)
1 400g can coconut milk
1 tbsp red thai curry paste
Put in a pot and heat slowly over low heat, can brush over raw meat skewers and bake them, or bake the skewers plain and use as a warm dip..... good on pan-fried sesame-coated tofu chunks as well.
Salsa:
1 400g chopped tomatoes
3 large vine-ripened tomatoes, finely chopped
2 cloves garlic, crushed
1/2 bunch coriander, chopped
1/2 red onion, finely chopped
1/2 red or green chili, deseeded and very finely chopped
dash tabasco sauce *
1 roasted red pepper, finely chopped*
salt + pepper to taste
2-3 tbsp olive oil
Mix everything together, adding in the oil just to coat everything and help it hold together, Should be made in advance and allowed to sit and flavours meld. *Optional
Guacamole:
3 ripe avocados, chopped coarsely
1/2 red onion, finely chopped
1/2 lime, juice and zest
1/2 bunch coriander, chopped
1 tomato, skinned, seeded and finely chopped
salt + pepper to taste
Olive oil
Mix everything together, adding in a little olive oil to help make it more dip-able.
Smoked salmon Dip:
1 120g packet smoked salmon ( or a packet of bits)
300g creamcheese (or more if salmon is salty)
1/2 packet dill, chopped
2 tbsp grated parmesan
2 tbsp lemon juice
Pepper to taste (NO SALT)
Puree the smoked salmon and add in everything else except dill. Stir in dill and add in pepper to taste. Doesn't need salt as the smoked salmon is salty enough. Good for spreading on toast or piping on melba toast rounds, or piped into profiteroles.
can't get branded ingredients in the UK like Stag chili...
Used to be a chef, let's see how many I can remember.....
Spinach Dip:
2 bags fresh baby spinach leaves
1 can sliced waterchestnuts
500g soured cream
1/2 small packet philly creamcheese
1/2 tsp nutmeg
2 cloves crushed garlic
salt + pepper to taste
Puree them all together with a stick blender or in a food processor - great with anything to dip in it, bread chunks, veggies, roasted chicken chunks, tortilla chips..... Using fresh spinach and keeping it raw means this dip will be a brigh green, not olive.
Roasted Red Pepper Dip:
2 red peppers
300g philly creamcheese
3 tbsp grated fresh parmesan (or to taste)
1/2 bunch fresh basil, shredded
salt + pepper to taste
2 tbsp lemon juice
Heat oven to 200'C put the peppers on a baking tray and sprinkle with veg oil and salt + pepper, roast until soft, let cool slightly and take off the skins. Puree everything together except for the basil, stir that in once everything is smooth - if the peppers are large, add more creamchesse. Great with veg or stuffed into jalapeno peppers or mini profiteroles (empty ones, not filled with custard already!) or piped onto little toast rounds.
Homous:
1 400g can chickpeas, drained
2 cloves garlic, peeled
2 tbsp sesame paste (tahini)
salt + pepper to taste
olive oil
1/2 bunch basil, shredded
salt + pepper to taste
Puree the 1st 3 ingredients together, then start pouring in the olive oil - how much depends on how thick you want it, you can use water as well (not the water from the can) to make it lower calorie. Add slt + pepper and the basil once smooth. You can add in a roasted pepper as well.
Roasted Butternut Squash Dip:
Cut a butternut squash in half, then cut slits into the halves, scooping out the seeds. Put in each slit a clove of garlic, or half if they are large - how many depends on how much garlic you want to use. Sprinkle with salt + pepper, drizle with olive oil, then wrap in foil separately. Bake in a 200'C oven35-45 minutes or until soft. Scoop out the flesh, then puree with salt + pepper, grated parmesan, and ground nutmeg. Drizzle in some olive oil to desired thickness.
Spread over bread slices, sprinkle with more parmesan and grill to melt the cheese. Or use for bread chunks or veggies.
Satay Dip:
150g chunky peanut butter (try to use one that doesn't have extra sugar)
1 400g can coconut milk
1 tbsp red thai curry paste
Put in a pot and heat slowly over low heat, can brush over raw meat skewers and bake them, or bake the skewers plain and use as a warm dip..... good on pan-fried sesame-coated tofu chunks as well.
Salsa:
1 400g chopped tomatoes
3 large vine-ripened tomatoes, finely chopped
2 cloves garlic, crushed
1/2 bunch coriander, chopped
1/2 red onion, finely chopped
1/2 red or green chili, deseeded and very finely chopped
dash tabasco sauce *
1 roasted red pepper, finely chopped*
salt + pepper to taste
2-3 tbsp olive oil
Mix everything together, adding in the oil just to coat everything and help it hold together, Should be made in advance and allowed to sit and flavours meld. *Optional
Guacamole:
3 ripe avocados, chopped coarsely
1/2 red onion, finely chopped
1/2 lime, juice and zest
1/2 bunch coriander, chopped
1 tomato, skinned, seeded and finely chopped
salt + pepper to taste
Olive oil
Mix everything together, adding in a little olive oil to help make it more dip-able.
Smoked salmon Dip:
1 120g packet smoked salmon ( or a packet of bits)
300g creamcheese (or more if salmon is salty)
1/2 packet dill, chopped
2 tbsp grated parmesan
2 tbsp lemon juice
Pepper to taste (NO SALT)
Puree the smoked salmon and add in everything else except dill. Stir in dill and add in pepper to taste. Doesn't need salt as the smoked salmon is salty enough. Good for spreading on toast or piping on melba toast rounds, or piped into profiteroles.
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