what is your favorite dip?

Answer 1

I love dips! Here's a few of my favorites:

Lay's Jalapeno Cheddar when I'm being lazy

Dixie Chili Dip (This is with a Cincinnati style chili but I've seen recipes that call for Hormel)
1 Block of Cream Cheese
1 Can of Dixie chili (or any Cincinnati style)
1 8 oz bag of Shredded Cheddar
Spread cream cheese evenly in bottom of 9 inch pie plate (or similiarly sized dish), spread chili on top, sprinkle with cheese, pop in the microwave for 3 to 4 minutes (until heated through) -- serve warm with Tortilla Chips

7 Layer Taco Dip
1 Can of Refried Beans
1 Tub of Sour Cream
1 Envelope of your favorite Taco Seasoning
1 8 oz package of shredded cheese (cheddar or mexican blend)
1 Tomato Diced
1 Bunch of Green Onions Diced
1 Can of black olives drained
Cilantro if desired
Using a large plate (or small pizza pan/baking sheet), spread beans evenly, then layer on sour cream, sprinkle with entire packet of taco seasoning, sprinkle on cheese, top with tomato and onion, sprinkle on some cilantro -- serve cold with tortillas

Cheese Ball (Serve with Crackers)
1 block of cream cheese
1 package of Budding Beef (cut into 1/2" squares)
1 tbsp green onion (chopped)
1 tsp A1 Sauce
Setting aside enough beef to cover outside -- mix all ingredients well (works best if you use your hands) -- shape into a ball (or any shape you'd like) -- cover the outside with reserved beef

Answer 2

Blue Cheese dip

Answer 3

Caponata is a classic Italian summer treat, ripe with the garden delights of eggplant, tomatoes, peppers, and herbs while garlic and olive oil add health benefits. Your family and friends will love the complex flavor of this robust and versatile dish and you’ll love how easy it is to cook up a big batch.

You can use Caponata as a dip, sandwich filling, topping for crostini or pasta. Any way you serve it, Caponata is a feast!

INGREDIENTS
1 firm medium eggplant
1/2 cup extra-virgin olive oil
8 ribs celery hearts, diced
2 medium onions, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 pounds plum tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons crumbled dried celery leaves
8 large cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon dried oregano
1 cup black olives, pitted
1 cup drained Cerignola green olives
1/4 cup drained capers, rinsed
Freshly ground black pepper to taste

1. Rinse the unpeeled eggplant, chop into 1/2 inch cubes, and set aside.

2. In a large frying pan, heat 1/4 cup of the oil over medium-low heat, and saute the fresh celery until translucent. Remove the celery from the pan and set aside.

3. In another large, 2-inch deep frying pan, heat the remaining oil over medium heat. Saute the onions and peppers until translucent and slightly tender. Add the salt, tomatoes, parsley, dried celery, and garlic, and simmer 20 minutes (the vegetables should be firm). Lower the heat and add the fresh celery and thyme. Stir all the ingredients, cook 5 minutes, remove the mixture from the heat, and set aside.

4. Cook the eggplant in the frying pan used for the celery over medium heat, about 5 minutes (the eggplant should remain firm). Stir in the vinegar. Add the eggplant to the tomato mixture, along with the sugar, oregano, olives, and capers. Season with pepper. Serve at room temperature.

Yields 4 pints.

Answer 4

Ingredients:
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's ® or Best Foods ® Light Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry's ® Garlic Powder With Parsley (optional)
Instructions:

1. Preheat oven to 350°.

2. In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.


VARIATIONS:

For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.

For a Seafood Artichoke Dip...add 1 can (6 oz.) crabmeat, drained and flaked.

For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes.

For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers.

For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.


Also terrific with Hellmann's ® or Best Foods ® Real Mayonnaise, Hellmann's ® or Best Foods ® Canola Real Mayonnaise or Hellmann's ® or Best Foods ® Reduced Fat Mayonnaise Dressing.
Nutrition Information per 1 tablespoon serving
Calories 50, Calories From Fat 45, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g

Answer 5

Salsa with Nacho chips
French Onion dip with plain potato chips
Ranch dip with chicken wings

Answer 6

I love to make the spinach dip on the back of the Knorrs Vetable soup box....and the easiest BEAN DIP in the world...and my husband makes me make it for every get together we have........
1 can of Hormel Chili W/Beans per 1 brick of cream cheese....double for larger parties.
You just empty the chili in a small apn...add the cream cheese and heat till cheese is melted...serve warm with tortilla chips.....its really amazing !!!!!

Answer 7

Taco type Dip that is made with salsa, cream cheese, shredded cheese, olives and peppers if you so desire. Then you throw it in the oven, and it is pure heaven! The recipe is on like the official Kraft recipe site. You cook it in a pie dish; that should help you recognize it if you want it.

Answer 8

Garlic Garlic dip made by Tastefully Simple.

Answer 9

Homemade spinach artichoke dip. Like they have at Olive Garden, but made at home.

Answer 10

Olive dip with whipped cream cheese on celery sticks...yum!