Care to take a dip?
Hot Corn Dip
* 1-2 tablespoons butter
1. Melt butter in pan and add corn. Season with salt and pepper to taste. Cook for about 5 minutes, until corn starts to brown, stirring occasionally. Set aside.
3. Melt butter in pan and add onions and bell pepper. Cook for about 2 minutes, until onions are soft.
4. Add in the jalapeno, green onions, and garlic. Cook another two minutes, until softened.
5. Dump jalapeno and onion mixture into the bowl of corn. Add in 1-2 handfuls of Monterey jack cheese, mayo, and cayenne pepper. Stir to combine.
6. Spread in a baking dish and cover the top with shredded cheddar cheese.
7. Bake for about 15 minutes, or until warmed through and the top has browned.
8. Serve warm with tortilla chips. Die happy.
Bacon, Cream Cheese, and Horseradish Dip
6 thick slices lean hickory-smoked bacon
1. In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble finely.
2. In a bowl, blend the cream cheese and half-and-half till smooth, add the bacon and remaining ingredients except crackers, and mix till well blended. Cover the dip and let stand about 1 hour before serving with crackers.
Ms MacK’s 12 Layer Dip
Whenever I have party or ask if I can bring something to a party, this is what my friends request…
2 cans bean dip or 1 large can refried beans
The amounts on this recipe vary for a reason…depending on the pretty container you choose to display your dip will depend on the amounts. I have this one bowl I only use for this dip for, so I have my recipe down to a science.Pick a clear bowl/decorative dish, I”ve noticed that other recipes have said a flat dish but it doesn”t show off all the colors this way; try it for a even more beautiful display.
*If you are ones of those people who LOVE cilantro. You may want to do this….
NOW you are saying UM, I thought this was a 12 layer dip. OH YES… 8 visible layers. But 12 layers of flavor, I promise you. Now a company makes those heavy duty tortilla chips…FINALLY I have been waiting !!! Place your dip in the fridge for several hours before your event. Your guests won”t stay away from this appetizer.
CHIPPED BEEF DIP
1/2 c. chopped pecans
In a small skillet, heat pecans in butter and salt; heat through and set aside. Blend cream cheese with milk in a mixing bowl. Add remaining ingredients and turn into an (8 inch) glass pie plate. Sprinkle with pecans and bake 325° for 20 minutes. Serve with party rye or crackers.
Seven Layer BBQ Bacon Dip
Prep: 15 min
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
SPREAD cream cheese on 12-inch platter or pizza pan; top with
SPRINKLE with bacon pieces, tomato, green pepper, onions and
SERVE with scoop-shaped corn chips or tortilla chips.
Makes 20 servings
TGI Friday’s 9 Layer Dip
To built 9 layer dip place ingredients in this order.
1/2 C. shredded cheese
Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.
The Barefoot Contessa
Yield: 3 Cups
4 ripe Haas avocados
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of
Recipe courtesy Food Network Kitchens
1/2 small yellow or 1/4 red onion, minced
Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
On a cutting board, lightly sprinkle the garlic with 1/4 teaspoon of salt and smash it into a paste with the side of a cook”s knife. Transfer the paste to the bowl with the onion.
Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds but place in bowl. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocado.Keeping the pit in the bowl with the cut avocado will help lime/lemon juice to prevent the avocado from turning brown.
Add the lime juice, cilantro, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately.
If storing for use later on the day, cover with plastic wrap with the plastic directly on the surface of the guacamole preventing any oxidation. Be sure to dig out the pit before you serve.
Burp! Buffalo Chicken Dip
From Noble Pig by Burp, Where food happens
4 boneless, skinless chicken breasts, poached and shredded
Mix chicken with hot sauce and set aside. This can be done a day or two ahead (place in a container and refrigerate if not using right away).
Heat olive oil in a sauté pan over medium heat. Add celery and sauté just until tender. Take pan off heat. Add chicken mixture and combine.
In a large bowl, beat cream cheese until fluffy. When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken-celery mixture and mix thoroughly.
Place dip in a large casserole dish (I used a 12 x 9). Bake uncovered for 20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through.
Serve with additional sticks of celery and slices of crusty French bread or tortilla chips for dipping.
Jalapeno Popper Dip
2 – 8 ounce packages cream cheese, room temperature
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish.
In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.
The Perfect Cheese Ball
Makes: 16 (2-Tbsp.) servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
MIX cream cheese, cheddar cheese, cranberries and wine until well blended; cover.
SHAPE into ball or other desired shape; coat with pecans. Place on serving plate;
SERVE with an assortment of cut-up fresh vegetables, such as carrot and celery
Prepare cheese mixture as directed. Divide into 3 different-sized balls (1 small, 1 medium and 1 large). Coat balls with Kraft 100% Grated Parmesan Cheese. Place largest ball at bottom of serving plate for base of “snowman.” Place medium-size ball at top of large ball, and then smallest ball at top for “snowman”s head.”
Decorated Christmas Tree
Prepare cheese mixture as directed; drop by spoonfuls onto small platter in triangular shape. Smooth with spatula to resemble Christmas tree shape. Add a few pretzel sticks for “tree trunk” and chopped red, green and yellow peppers for “tree decorations.”
Prepare cheese mixture as directed; drop by spoonfuls around drinking glass on serving plate to form ring. Smooth top with spatula; remove glass. Garnish with finely chopped fresh parsley and red peppers to resemble Christmas wreath.
White Cheddar and Jalapeno Spread
1/2 pound white Cheddar cheese, shredded
Let shredded cheddar get to room temp while cutting and measuring other ingredients, so that it blends with other ingredients easily. Then, blend all ingredients until smooth. Best when allowed to refrigerate for at least 2 hours before serving. Makes about 1 1/2 cups
CREAMY CUCUMBER DRESSING
FROM CRACKER BARREL
This dressing is delicious served over green salads.
Combine all ingredients and chill.
Southwestern Black Bean Dip
Recipe courtesy Gourmet Magazine
1 1/2 cups dried black beans, picked over and rinsed
In a large saucepan, let the beans soak in enough cold water to cover for 1 hour and drain. Return the beans to the pan with the 8 cups of water and garlic. Bring the water to a boil, lower the heat, and simmer until tender, about 1 hour.
Meanwhile, heat the oil in a large heavy skillet over moderate heat. Add the pepper, onion, and cumin and cook, stirring, until softened.
Drain the beans and reserve 1/2 cup of them. Add the remaining beans to the pepper mixture with the remaining 1/4 cup water, and simmer, covered, until very tender, about 15 minutes.
In a food processor, blend bean mixture with the vinegar and pulse until well combined but not pureed smooth. Season the dip with salt, pepper, and vinegar. Transfer to a serving bowl, and stir in the reserved 1/2 cup beans. Let the dip cool to room temperature or chill.
When to serve, garnish the dip with the reserved bell pepper, onion, tomato, chile, cilantro leaves, and sour cream. Serve with the tortilla chips.
Cook”s Note: This dip may be made 2 days in advance and kept covered and chilled
Yield: about 3 cups
Awesome Bacon-Tomato Dip
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese
1/4 cup chopped onions
1/4 cup diced green peppers
1 large tomato, seeded and diced
1 lb bacon, cooked crisp,cooled and drained
1/2 teaspoon garlic powder
black pepper, to taste
shredded lettuce (, to garnish) (optional)
1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
Creamy Oven-Cooked Bacon Dip
8 slices bacon
Preheat the oven to 350 degrees F.
Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.
In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.
Serve with the oven baked potato chips.
Yield: about 1 1/2 cups
Fresh Tomato and Black Bean Salsa
4 cups chopped vine-ripened tomatoes
2 cups dried black beans, cooked in salted water until tender, cooled
1 cup small diced red onions
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
Freshly ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
80 crispy corn tortilla chips
Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.
Yield: 6 to 8 servings
Lemon Pepper Spread
1 package (8 oz.) cream cheese, softened
2. Remove from refrigerator 1 hour before serving. Garnish with lemon slices and parsley. Serve with Keebler® Townhouse® Crackers.
Note: To soften cream cheese and butter, cut into pieces and microwave on HIGH in microwave-safe container for 15 seconds.
Fiesta Cracker Spread
1 package (8 oz.) cream cheese
2. Fold in the remainder of the ingredients. Cover and chill.
3. To serve, garnish with additional cilantro leaves, red pepper, or jalapeno slice. Serve with Crackers.
Spinach and Artichoke Dip
Watermelon Fire and Ice Salsa
Juicy watermelon replaces tomatoes in this salsa that’s simultaneously cool and spicy hot — perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
3 cups chopped watermelon
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic powder. Mix well and serve.
Hot Pepper Cheese Ball
1 (8 ounce) package cream cheese
Sausage Con Queso Dip
1 lb. Bob Evans Zesty Hot Roll Sausage
In large saucepan, crumble and brown sausage over medium heat. Drain on paper towel then return sausage to saucepan. Cut cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomato and green chiles.
Serve warm with tortilla chips.
Makes 4 cups.
1 1/2 T. butter
Preheat oven to 325ºF. Butter a 9-inch springform pan.
Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixture into pan, turning to coat. Refrigerate.
Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours.
Turn oven off and cool cheesecake about 1 hour with door ajar.
Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.
1 C. mayonnaise
In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of a pie
Apple Cranberry Salsa
3/4 cup whole cranberrysauce
1. In a medium bowl combine the cranberry sauce, apple, onion, pecans, cilantro, lime juice, red pepper flakes, salt and pepper to taste. Serve with quesadilla or your favorite tortilla chips.
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