Dip Appetizers

Dip Appetizers

Care to take a dip?

    * 1-2 tablespoons butter
    * 2 cups fresh or canned corn
    * 1-2 tablespoons butter
    * 1/2 cup yellow onion
    * 1/4-cup bell pepper (or not)
    * 1/4 cup green onions
    * 1 jalapeno, diced (I only used 1/2 a jalapeno.)
    * 1 clove garlic, diced
    * 1/4-cup mayo
    * 1/4-teaspoon cayenne pepper
    * 1-2 handfuls Monterey jack cheese
    * 1-2 handfuls cheddar
    * Salt and pepper, to taste

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
Makes about 3 cups

6 thick slices lean hickory-smoked bacon
Two 8-ounce packages cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh chives
2 tablespoons prepared horseradish
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Chips or crackers of your choice strong enough to stand up to this dip.
1/4 pound extra-sharp cheddar cheese, finely grated
Plenty of kosher salt

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.

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
2 medium avocadoes
1-2 tsp chopped garlic
juice of one lime
2 cups sour cream
1 envelope taco seasoning
2 tomatoes, chopped
1-2 cans cheddar chip dip (regular or jalapeno)
1-2 cup shredded cheddar cheese
1 can medium black olives, sliced
3-4 green onions chopped
cilantro

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.
first layer- bean dip (if using refried beans, I jazz mine up with a little cumin) spread out on bottom
second layer – on beans, place chopped ripe avocadoes, drizzle lime juice all over avocadoes, sprinkle with dried garlic, garlic salt or fresh garlic (your preference)
third layer- mix taco seasoning envelope with the 2 cups sour cream. Carefully spread on avocadoes.
fourth layer – on sour cream, place chopped tomatoes. Salsa is over seasoned for this dish. It will over power and kill all the delicate levels of flavor.
fifth layer- when i first used this recipe it called for one can cheese dip, it wasn”t enough. I started using two. But once in a pinch I when i had only one can cheese dip, I used the shredded cheese to fill the holes. I liked this new addition.
sixth layer- placed sliced olives all over cheese layer.
seventh layer- place sliced green onions all over black olives
eighth layer- add cilantro* for garnish

*If you are ones of those people who LOVE cilantro. You may want to do this….
sixth layer green onions, seventh layer black olives, eighth layer chopped cilantro

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
2 T. butter
1/4 t. salt
1 pkg. (8 oz.) creamed cheese, softened
2 T. milk
1 jar (5 oz.) dried beef, finely chopped
1/4 c. finely chopped green pepper
2 T. onion flakes
1/2 t. garlic powder or 1/2 t. pressed garlic
1/2 c. sour cream
1/4 t. Beau Monde seasoning

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.
(serves 4-6)

Prep: 15 min

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT THICK “N SPICY Original Barbecue Sauce
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup diced green pepper
1/3 cup sliced green onions
1-1/2 cups KRAFT Shredded Cheddar Cheese

SPREAD cream cheese on 12-inch platter or pizza pan; top with
barbecue sauce.

SPRINKLE with bacon pieces, tomato, green pepper, onions and
cheddar cheese.

SERVE with scoop-shaped corn chips or tortilla chips.

Makes 20 servings

TGI Friday’s 9 Layer Dip

Ingredients:
2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Preparation:
Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.

1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
Diced tomatoes
Diced cilantro
Black olives
Sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of
their shells into a large bowl. Immediately add the
lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and
toss well. Using a sharp knife, slice through the avocados in the bowl
until they are finely diced. Add the tomatoes. Mix well and taste for salt
and pepper.

1/2 small yellow or 1/4 red onion, minced
2 cloves garlic
1/2 teaspoon kosher salt
2 ripe Hass avocados
1 lime, juiced
2 to 3 tablespoons roughly chopped fresh cilantro leaves
1 ripe plum tomato, cored and diced
1/4 to 1/2 jalapeno (with seeds), 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.

4 boneless, skinless chicken breasts, poached and shredded
1-12 ounce bottle of Frank’s Red Hot or Frank’s Buffalo Wing Sauce
1-1/2 cups finely chopped celery
2 T olive oil (I used 1 T)
2 – 8 ounce packaged cream cheese (room temperature)
1 12-14 ounce bottle of good quality bleu cheese dressing (I used 12 ounces)
8 ounces shredded sharp cheddar cheese

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).

Dip:
Preheat oven to 350 degrees.

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
From Noble Pig from Big Red Kitchen

2 – 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 – 4 ounce can chopped green chilis (do not drain)
1 – 4 ounce can sliced jalapenos (do not drain) – double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

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.

Makes: 16 (2-Tbsp.) servings

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 cups KRAFT Shredded Cheddar Cheese
1/2 cup dried cranberries
2 Tbsp. port wine
1/2 cup PLANTERS Chopped Pecans
1/4 cup maple-flavored syrup

MIX cream cheese, cheddar cheese, cranberries and wine until well blended; cover.
Refrigerate 1 hour.

SHAPE into ball or other desired shape; coat with pecans. Place on serving plate;
drizzle with syrup.

SERVE with an assortment of cut-up fresh vegetables, such as carrot and celery
sticks, and NABISCO Crackers.

Snowman

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.”
Decorate with peppercorns or sliced pitted ripe olives for the snowman”s “eyes,” “mouth” and “buttons.” Add a baby carrot for the “nose. ”

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.”

Wreath

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.

1/2 pound white Cheddar cheese, shredded
1/2 cup sour cream
1/8 cup mayonnaise
3 scallions, minced
5 fresh jalapeno peppers, seeded and minced
1 tablespoon lemon juice
1/2 teaspoon white pepper
Pinch of salt
Hot pepper sauce to taste

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

FROM CRACKER BARREL

This dressing is delicious served over green salads.
Makes: 1 PINT
1 c. mayonnaise
1 c. chopped cumber
2 tsp. chopped chives
1 tsp. chopped parsley
1/2 tsp. salt
1/2 tsp dill weed

Combine all ingredients and chill.

1 1/2 cups dried black beans, picked over and rinsed
8 cups water, plus 1/4 cup
2 cloves garlic
3 tablespoons vegetable oil
1 large green bell pepper, finely chopped, reserving about 1 teaspoon for garnish
1 small red onion, finely chopped, reserving about 1 teaspoon for garnish
2 teaspoons ground cumin
2 tablespoons cider vinegar
Salt and pepper
1 plum tomato, finely chopped
1 small red chile, finely chopped
Fresh cilantro leaves, for garnish
Dollop sour cream, for garnish
Serving Suggestion: Tortilla chips

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

1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
2. Crumble bacon into small pieces and add to mixture.
3. Add chopped tomato and stir well.
4. Garnish with shredded lettuce just before serving, if desired.
5. Serve with Townhouse crackers or Wheat Thins.
4. Also good served in a bread bowl with bread cubes to dip.

8 slices bacon
6 ounces cream cheese
1/2 cup sour cream
1/4 cup plus 1 tablespoon chopped fresh chives
2 tablespoons prepared horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Hot pepper sauce, to taste

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

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

Yield:
1 1/2 cups spread

Ingredients

1 package (8 oz.) cream cheese, softened
1 stick unsalted butter, softened
4 teaspoons lemon-pepper (or to taste)
6 lemon slices
1 sprig fresh parsley
1 box Crackers

Directions
1. In medium-size mixing bowl, combine cream cheese and butter; stir in lemon-pepper. Spoon into serving bowl or mold; cover and refrigerate.

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.

Yield:
3 cups spread

Ingredients

1 package (8 oz.) cream cheese
1 tablespoon seltzer water
1/2 cup grated sharp Cheddar cheese
1 teaspoon dry Mexican or taco seasoning
1 tablespoon salsa
2 tablespoons finely chopped red pepper
1/4 cup chopped green onion
1/4 cup corn (optional)
1 tablespoon canned jalapeno pepper (optional)

Directions
1. In an electric mixer bowl, mix cream cheese, seltzer water, Cheddar cheese, and seasoning on medium speed until smooth.

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

• 1 (14 ounce) can artichoke
• hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 1/2 cups shredded Monterey Jack cheese

3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro 1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

Directions

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
1 cup shredded Cheddar cheese
1 cup extra sharp Cheddar cheese, shredded
1 cup shredded Pepper Jack cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 cup chopped pecans

Directions
1 In a large bowl, stir together cream cheese, Cheddar,
sharp Cheddar and Pepper Jack cheeses, onion powder, garlic
powder, mayonnaise, and Worcestershire sauce. Cover and
refrigerate mixture 1 hour.
2 Shape mixture into a ball. Roll ball in chopped pecans.

1 lb. Bob Evans Zesty Hot Roll Sausage
1 package (16 oz.) pasteurized process cheese spread
1 small tomato, diced
1 can (4.5 oz.) chopped green chiles, drained
Tortilla chips

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.

CHEDDAR-CHILE CHEESECAKE

1 1/2 T. butter
1/4 C. fine breadcrumbs, toasted
1/4 C. Cheddar cheese, finely grated
6 oz. ham, thinly sliced
1 1/2 lb. cream cheese (at room temperature)
3/4 lb. sharp Cheddar cheese, grated
1 C. cottage cheese
3/4 C. chopped scallions
4 eggs
3 T. jalapeño pepper, minced
2 T. milk
1 clove garlic, halves

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
1 C. sour cream
2 tomatoes, diced and drained
1 lb. bacon, fried crisp, drained and crumbled
Shredded lettuce
1 (1 lb.) loaf sourdough bread, cut into bite-size chunks

In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of a pie
plate or other small serving dish. Top with shredded lettuce and serve with bread chunks. Makes 3 cups.

Ingredients

3/4 cup whole cranberrysauce
1 apple cored and coarsely chopped
1/2 yellow onion, chopped
1/2 cup chopped pecans
2 tbsp. Chopped fresh cilantro
2 tbsp. Lime juice
1 tsp. Red pepper flakes
salt and pepper

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.
Servings: 1 1/2 cups