Favorite Dip Recipes?

[chef21]

What are some of your favorite dip recipes?

[NOCHEF&JUSTLOVESFOOD.YUM]

I Know that many crab, spinach etc recipes will follow, but I love artichokes and will find any exscuse to use them:

HOT ARTICHOKE DIP

2/3 cup grated Parmesan cheese
1/3 cup half and half cream
2/3 cup mayonnaise
1/2 green pepper, chopped
1 tablespoon pimento pepper, chopped
1 (6 1/2 oz.) jar marinated artichoke hearts
1 (4 oz.) can diced green chilis
Tortilla chips

Drain jar of artichoke hearts. Chop coarsely.
Combine Parmesan cheese, cream, and mayonnaise in a medium mixing bowl. Add peppers, artichoke hearts and green chilis.
Let set in frig for two hours to meld.

Serve with tortilla chips.

[chef21]

I Know that many crab, spinach etc recipes will follow, but I love artichokes and will find any exscuse to use them:

HOT ARTICHOKE DIP

2/3 cup grated Parmesan cheese
1/3 cup half and half cream
2/3 cup mayonnaise
1/2 green pepper, chopped
1 tablespoon pimento pepper, chopped
1 (6 1/2 oz.) jar marinated artichoke hearts
1 (4 oz.) can diced green chilis
Tortilla chips

Drain jar of artichoke hearts. Chop coarsely.
Combine Parmesan cheese, cream, and mayonnaise in a medium mixing bowl. Add peppers, artichoke hearts and green chilis.
Let set in frig for two hours to meld.

Serve with tortilla chips.


That does sound good, here is one from the philly website www.creamcheese.com that is similar to yours that you might enjoy...

Layered Hot Artichoke and Feta Dip

1 pkg. (8 oz.) philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup kraft Shredded Parmesan Cheese
2 cloves garlic, minced
3/4 cup chopped red peppers (about 1 small)
1 pkg. (3.5 oz.) athenos Crumbled Reduced Fat Feta Cheese
1 Tbsp. sliced pitted ripe olives
pita thins Toasted Chips Original



PREHEAT oven to 350°F. Mix Neufchatel cheese, artichokes, Parmesan cheese and garlic until well blended.
SPREAD into 3-cup ovenproof serving dish; top with peppers and feta cheese.
BAKE 20 min.; top with olives. Serve with the chips.

[Smart Cook]

Cream Cheese, Sour Cream and Bacon . . . Yummy dip for chips and crudite.

Put softened cream cheese (1 cup or 1/2 lb) in your mixer bowl, and using the paddle attachment, mix until smooth. Add 1 1/2 cups of sour cream, a lot of bacon bits (fried crisp) and garlic (if you like the flavor). Instead of garlic, you can also use chopped onions. You can add chopped parsley for color.

[NOCHEF&JUSTLOVESFOOD.YUM]

A couple of my favorites:


Hot Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

----------------------------------------
Kidney Bean Dip


2 cloves garlic, chopped fine
3/4 c. chopped onion
3 tsp. horseradish
1/2 tsp. dry mustard

3/4 c. mayonnaise
1/2 c. relish
large can kidney beans

Mix garlic, onion, horseradish, dry mustard, mayonnaise and relish in a bowl and refrigerate 6-24 hours. Drain beans and add to mixture. Serve with crackers.
-------------------------

Melanzana (Eggplant Puree)


3 eggplant, halved lengthwise
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons minced red onion
1 garlic clove, chopped
1 tablespoon roughly chopped basil
1 tablespoon red wine vinegar


Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.

[Liketobake]

Hi no Chef

you just posted a recipe for my favourite dip!

I have never made it before. I usually but it for about $4.99 a container. Anyways just a question about the recipe. 11/2 cups thawed, chopped frozen artichoke hearts. First of all do these need to be frozen? Second are they easy to find? I have never bought any type of artichoke before. The only time I have eaten them is in my favourite dip! What would happen if fresh ones were used?

Thanks
:D

[NOCHEF&JUSTLOVESFOOD.YUM]

I think fresh ones would be ok. I would steam or boil them quickly to "cook" them first though. You can get frozen ones in any main grocery store chain in the US.

For frozen artichokes try your local Mediterranean or Middle Eastern store (Lebanese, Egyptian etc...) - they usually carry them frozen in plastic bags.

You should be able to find artichoke hearts packed in water and rinse them before use. Probably not as good, but a reasonable substitute.

The best canned brand I like is Reeses.

[chef21]

Here is another, and the good one about this one it's low fat and low calories.

Salsa Shrimp Dip

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (6 oz.) tiny shrimp, drained
1/2 cup chopped celery
1/4 cup sliced green onions
Reduced Fat Baked Snack Crackers



BEAT Neufchatel cheese in small bowl with electric mixer until creamy. Gradually add salsa, beating until well blended after each addition. Stir in shrimp, celery and onions until well blended; cover.

REFRIGERATE at least 1 hour.

SERVE as a dip with the crackers.

[Liketobake]

Hey Nochef I just finished making your dip (this one)

A couple of my favorites: (Nochef)


Hot Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.


The things I modified are as follows:
First of all everything was fresh not frozen. I used fresh artickoke and fresh spinich. I must say finding the artickokes heart was an adventure...I did look up for to cut an atrichoke, but I am still not sure I did it right. I know I found the heart but I think I cut too much of it off with my peeling. What was left that was the heart was soooo tiny. Anyways it was hard as it said it should be on this site:
http://www.cheftalk.com/content/display.cfm?articleid=121&type=article

so I went ahead and boiled it with my spinich. I estimated to use 2 cups of fresh spinich for the one cup of frozen....I boiled my spinich until it was nice and tender. Since my artichoke heart was still hard I let it boil by itself for a little bit longer until it got nice and tender. Then I added the rest of the stuff (although I will admit I did not measure the spices). Any ways it is now in the frigde (letting the spices meld). I sampled a bit from the spoon before it went in and yes it is oh so fabulous! I can't tell if it is the same as the one I buy in the store, but either way it is very yummy! Nice recipe NoChef!!

:p

:D

[NOCHEF&JUSTLOVESFOOD.YUM]

Hi Liketobake !

Sounds like you put a lot of effort into it! I love artichokes but yes, they are a hassle and a "learned" technique. I also love to use fresh ingrediants, especially herbs.

Maybe we should do a whole thread on appetizer recipes? Sometimes when I go out to eat I just get two appetizers and a salad.

take care

No Chef

[Spiritwolf]

This is a recipe that I made up myself when my older boys were just starting kindy. Everybody in our family loves curried eggs, so I use to make this up for them for their sandwiches to take with them for lunch. Then someone said to me that it would make a great dip for crackers and chips, so I gave it a go just adding a bit more moisture to it in the way of more mayo or creme cheese, what ever u like really, and it was a success, so here it is, I dont have a name for it, but it is made out of eggs, so I guess I will call it just another egg dip.
MUMS EGG DIP:
6 hardboiled eggs
1/2 capsicum, diced finely
1/2 onion, diced finely( optional )
grated carrot
grated zuccini
diced chilli to taste (optional)
1/2 - 1 teaspoon curry powder
a good dollop of mayonaise
butter to taste (optional )
S & P Creme cheese if you like.
Herbs of choice. I use parsley,spring onions,basil ( occassionly )
all of these herbs add a flavour of their own, just add what u like.
Mash up the hard boiled eggs to a fine consistency.
Add the rest of the ingredients, leaving the wet till last.
Then mix in all the wet,(mayo,butter,and creme cheese )
You may have to add more or less wet ingred. depending on how u like it.
Not to sloppy but not too dry, just right as they say.
Mix in well, add fresh chopped parsley to garnish on top when finished.
Try and hopefully u will enjoy, please let me know what you think.
You can add or delete whatever u like, its not set in concrete.

[chef21]

Hi Liketobake !

Sounds like you put a lot of effort into it! I love artichokes but yes, they are a hassle and a "learned" technique. I also love to use fresh ingrediants, especially herbs.

Maybe we should do a whole thread on appetizer recipes? Sometimes when I go out to eat I just get two appetizers and a salad.

take care

No Chef

Hey back to the dips!

I think you are right. We can write a whole book on just recipes and How-To's! Any good publishers in here? jajaj wink wink ;)

Do you guys prefer your dips chilled or warm?

I guess it all depends on what you will pair your dip with i.e. chips, crackers etc.

[heavyG]

I love my dips warm... and we will entertain guests as an excuse to have a meal that revolves around apps.
Shameless.

G.

[chef21]

jaja. I think i plan to do that this weekend. I have been craving Chili for a bit now and apparently it happens to mix well with a little Cream Cheese :p

So I guess party at my house.

Here is the recipe for those who want to try it.

http://www.kraftfoods.com/philly/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cream%20cheese%20chili&u3=**19*45&wf=9&recipe_id=63787


P.S. Oh and B.Y.O.B.:cool:

[Liketobake]

Hey Nochef

I made your Hot Spinach and Artichoke Dip again today. I made many modifications to it as usual (different then my first time).
Here are some of them:

I used canned artichoke hearts this time! Actually I only used one. I was amazed at how big they are. I really butchered the fresh atrichoke I used the first time......Anyways I just used the one and froze the rest for next time.

This time I also used frozen spinich (from our garden this year). It is sooo much easier to work with then the fresh stuff. Cooking time was also really reduced using the canned artickoke and the frozen spinich......

Taste wise it is still amazing as usual but a slightly differnet taste then last time. I would assume it is for a few reasons. One there is way more artichoke then last time. Secondly I never measure spices. It is just a few shakes of this and a few shakes of that......Anyways it is a house hold favourite here....

:D :D :D

[NOCHEF&JUSTLOVESFOOD.YUM]

Hey Nochef

I made your Hot Spinach and Artichoke Dip again today. I made many modifications to it as usual (different then my first time).
Here are some of them:

I used canned artichoke hearts this time! Actually I only used one. I was amazed at how big they are. I really butchered the fresh atrichoke I used the first time......Anyways I just used the one and froze the rest for next time.

This time I also used frozen spinich (from our garden this year). It is sooo much easier to work with then the fresh stuff. Cooking time was also really reduced using the canned artickoke and the frozen spinich......

Taste wise it is still amazing as usual but a slightly differnet taste then last time. I would assume it is for a few reasons. One there is way more artichoke then last time. Secondly I never measure spices. It is just a few shakes of this and a few shakes of that......Anyways it is a house hold favourite here....

:D :D :D

Liketobake,

I usually use 2 canned hearts and a box of frozen spinach that has been defrosted and then squeezed of all the water. As you noted, it does change the taste and it will not last as long before it goes bad. Of course that is not usually an issue. :)

[chef21]

Speaking more about spinach, this also looks really good and quick to do:D


Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled



COMBINE ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

[layla17]

I know this thread is a little old, but I'm not sure how many of you are Rachel Ray fans. She makes a delicious blue cheese dip. Here is the recipe:

1 cup sour cream
1/2 cup heavy cream
4 ounces cream cheese, at room temperature
1/4 cup chopped onions
1 tablespoon minced garlic
8 ounces blue cheese, crumbled (recommended: Bayley Hazen Blue Cheese)
1 teaspoon hot sauce
1 teaspoon salt
1/8 teaspoon cayenne
1/4 cup finely chopped fresh parsley leaves, optional
Chopped fresh vegetables, such as celery, carrots, and cherry tomatoes, for serving

Combine all the ingredients, except the chopped vegetables, in a large bowl. Blend with an electric mixer until smooth. Transfer the mixture to a serving bowl, cover, and chill at least 1 hour or up to 3 days before serving. Serve with fresh vegetables

[chef21]

i forgot about this post. Thanks Layla17 that sounds really good i love Racheal Rays recipes too

[Liketobake]

Hey back to the dips!

Do you guys prefer your dips chilled or warm?

I guess it all depends on what you will pair your dip with i.e. chips, crackers etc.

I prefer my dips warm, but I am just as happy to have them chilled usually....

:D

[NOCHEF&JUSTLOVESFOOD.YUM]

Next week, before everyone is on holiday, we usually get together at work and have a "rolling buffet" of sorts and eat all week! Besides my favorite Spinach and Artichoke dip I also bring others and vary them day by day. I save the hot cheese dip until Friday when we have had our full of sweets. :) I know it is simple, and yes it is made with Velveeta cheese and is hardly "gourmet" food, but Gosh I love it. From vegetables, bread, and those little weiners, it makes for a great time !

Sun-Dried Tomato Dip

3 (8 oz) packages cream cheese
1 cup finely chopped sun-dried tomatoes
3/4 cup plain yogurt
3 TBS chopped fresh chives
3 tsp tabasco sauce

Directions:

Mix all ingredients until well blended. Heat for about 8 minutes in microwave on medium heat, stir well every 2 to 3 minutes. Once cheese is hot and fully melted–it’s ready to serve.
-----------------------------
Tasty Shrimp Dip

1 (8 oz) container sour cream
1 (8 oz) package cream cheese, softened
1 1/2 cups mayonnaise
3 TBS Worcestershire sauce
3 TBS dried parsley
1 1/2 tsp onion salt
1 1/2 tsp celery salt
1 pinch garlic salt
1 (4 oz) can small shrimp, drained

Directions:

Mix all ingredients until well blended, leaving shrimp to be folded in last. Cover and chill for at least 4 hours (overnight is better).

----------------------------
Crockpot Salsa Dip

2 lbs Velveeta cheese
2 lbs hamburger, cooked and drained
1 large jar Salsa (hot is more flavorful, but use your favorite)
1 large onion, finely chopped

Directions:

Set cheese on bottom of crock pot so it will melt first, add the rest on top. Stir as cheese melts, eventually all ingredients will be well blended. Serve when hot. Try with taco/tortilla chips or corn chips.
----------------------------
Yummy Crab Dip

1 pkg Cream Cheese
1/3 cup Mayonnaise
1 can Crabmeat (6 ounces)
2 TBS Ketchup
2 Green Onions, chopped
1 TBS hopped Parsley (optional)
1/2 tsp Salt
1/8 tsp Pepper

Drain the can of crabmeat and flake with a fork. Add ketchup, green onions, parsely, salt and pepper to the crabmeat-mix very well. In a separate bowl blend the cream cheese and mayonnaise until smooth. Then add to the above ingredients and beat until light and fluffy. Chill first for best flavor.

[stefcap]

It may sound strange, but I love my hot clam dip:

4 cans (10 ½ ounces each) minced clams with juice
3 cloves garlic
1 small yellow onion
1 teaspoon Italian seasoning
1 teaspoon salt
1 ¼ cups seasoned bread crumbs
2/3 cup olive oil
¼ cup grated Romano cheese
1 tablespoon lemon juice

Finely mince the onion and garlic. Put in a mixing bowl. Add rest of ingredients. Place mixture in a 2 quart glass baking dish or 9 inch pie pan (Pyrex). Sprinkle the top with 1 TB of cheese. Bake at 375 for 20 minutes. Then broil on low until the top is golden brown. Serve with sliced French or Italian bread, bread sticks, or crackers.

[NOCHEF&JUSTLOVESFOOD.YUM]

sounds great,, thanks !!!

[simply delicious]

I love those cheesy artichoke dips and that classic crab - cocktail sauce - cream cheese dip. It's a lot like nochef's. And don't forget fun dessert dips. Everything is so much fun when you can dip. Why is that? Dip Recipes (http://www.fasteasyrecipe.com/dishes/recipes/dip)

[chef21]

There are some really good recipes for dips on http://bp0.blogger.com/_m429EfBgTDM/RvqFku66wFI/AAAAAAAAAH4/5t4E-EnTfQQ/s1600-h/Margarita_Dip.jpgwww.LoveMyPhilly.com

[Barksdale]

There are some really good recipes for dips on http://bp0.blogger.com/_m429EfBgTDM/RvqFku66wFI/AAAAAAAAAH4/5t4E-EnTfQQ/s1600-h/Margarita_Dip.jpgwww.HateMyPhilly.com

You are a cream cheese spammer. Scram.

[Nikki1278]

A good brand is Pastene for artichokes/in glass jar in any grocery store.You can get them plain or marinated,which I use for any dip.

[NOCHEF&JUSTLOVESFOOD.YUM]

I agree, just rinse them really well. Any other recipes to offer??

[cookee]

i have a simple quick dip that i usually use for toasted breadsticks, chips , fries or fried foods.

basically :

1) Bottled chilli sauce
2) pineapple from cans or fresh
3) peanuts
3) sesame seeds ( optional)

pour the chilli sauce onto a small bowl. Any brand will do as long as it suits your taste and level for spice and fiery.

diced the pineapple finely and mixed it into the chilli sauce.

crushed the peanuts into fine bits and sprinkle on top of the sauce.

add in the sesame seeds to add flavour and fragrance.

mixed all together and DIP! The chilli will form a spicy base while the pineapple will give the tangy and sweet taste. The nuts and sesame seeds give it a nice nutty flavour and fragrance

www.crap-recipes.blogspot.com

[NOCHEF&JUSTLOVESFOOD.YUM]

I LIKE THIS ! SIMPLE AND TASTEY Thanks !

[Mama]

Cream 1 (8-ounce) package softened cream cheese with 1 cup of powdered sugar.

In another bowl, whip 1 cup of heavy whipping cream with 1/4 cup granulated sugar until it form soft peaks.

Combine the softened cream cheese with the whipped cream mixture and add the juice and zest of 1 lemon. Beat and add enough pineapple juice until you reach the desired consisitencey. Serve with cut up fruit (kiwi, apples, grapes, strawberries, canteloupe, honeydew, or oranges). YUM!

[pattsywattsy]

7-LAYER DIP

INGREDIENTS:

2 cans refried beans
1 small container salsa
1 bag shredded lettuce
24oz. container sour cream
1 bunch of green onions, chopped
1 small canned sliced black olives
1 package shredded cheese

DIRECTIONS:

1.) In a 9 x 13 pan, spread refried beans.
2.) Cover with salsa.
3.) Spread lettuce over salsa.
4.) Cover lettuce with sour cream (put heaping spoonfuls randomly on top of lettuce & carefully spread).
5.) Sprinkle cheese on top of lettuce.
6.) Sprinkle onions over cheese
7.) Top off with olives.

Hint:

Add some Tabasco to refried beans, mix thoroughly.
Sprinkle 1/2 cup real bacon bits on top.

CHICKEN FAJITA DIP

MIX TOGETHER THOROUGHLY:

1 (10 3/4oz.) can Cream of Chicken Soup
1/2 cup sour cream
3/4 cup salsa
2 cups colby/jack shredded cheese

Hint:

Can be served cold or warm.
Can be doubled, tripled....etc.
Excellent for a large crowd

[she_cookie]

Oh, those recipes sound nice, i read them attentively and i might try some..
I don't think i ever ate something that needs to be dipped. I only ate biscuits dipped in milk :D

[Ralphy]

I only ate Fondue until now.. i never had the chance of trying other dipping recipes.
Fondue is really easy to make and it is delicious. My wife and I rarely eat it but it is a nice treat from time to time.

[Liketobake]

[QUOTE=NOCHEF&JUSTLOVESFOOD.YUM;1948]Next week, before everyone is on holiday, we usually get together at work and have a "rolling buffet" of sorts and eat all week! Besides my favorite Spinach and Artichoke dip I also bring others and vary them day by day. I save the hot cheese dip until Friday when we have had our full of sweets. :) I know it is simple, and yes it is made with Velveeta cheese and is hardly "gourmet" food, but Gosh I love it. From vegetables, bread, and those little weiners, it makes for a great time !

Sun-Dried Tomato Dip

3 (8 oz) packages cream cheese
1 cup finely chopped sun-dried tomatoes
3/4 cup plain yogurt
3 TBS chopped fresh chives
3 tsp tabasco sauce

Directions:

Mix all ingredients until well blended. Heat for about 8 minutes in microwave on medium heat, stir well every 2 to 3 minutes. Once cheese is hot and fully melted–it’s ready to serve.




I made this dip today, it is pretty good and zesty. I made many modifications to it, here is my version..

Sun-Dried Tomato Dip

4 oz light cream cheese approximately
½-¾ cup plain yogurt (no fat)
About 3 green onions finely chopped
5 sun-dried tomatoes finely chopped (blanched in hot water for a min of 5 minutes)
2 tsp Tabasco sauce

I had to scale it down because the portion size in the origional recipe is way to big for the three of us..I also didn't have any chives on hand but had green onions, so I used those instead. :D