What is a great dip recipe or idea for crackers or chips?

Answer 1

Hey Lexi,

If you like pizza, you will love this recipe.

Equal parts of:

Kraft Miracle Whip (Don't use mayonnaise, you need the tang of Miracle Whip)

Shredded Mozzarella Cheese (Don't use the expensive fresh.).

Diced or Sliced Jalapenos, In a can, Drained, Liquid set aside.

Artichoke Hearts with liquid.

Add all ingredients into oven safe dish, mix together, taste. If it needs a little more heat, add some of the liquid that you saved from the canned jalapenos.

Bake at 300-350 for about 1/2 hour. If you need to re-heat through your party/event -- this microwaves well. If you didn't want to use your oven, microwave from beginning for about 10 minutes, it will taste just as good.

Good Eating,

James in San Diego

p.s. I just remembered another one:

2 Packages of Cream Cheese - Room Temperature.

1 Jar (5 or 6 oz.) of Sun Dried Tomatoes (in oil, drained) OR
1 Jar (5 or 6 oz.) of Roasted Red Peppers

Put cheese and Tomatoes (OR peppers) into Food Processor (You can use a blender, but you'll have to keep scraping the sides, more than you would have to the food processor).

When finished, refrigerate.

That one is sinful!

James

Answer 2

1

Answer 3

Easy Dip For Crackers

Answer 4

My favorite is Kitchen Sink Dip. Start with sour cream and add some garlic (powder, minced, or mashed) and some onion (powder, minced, or finely chopped.) Start with just a little. Stir in some dried vegetable bits, the kind intended for making soups. Then go hunting around the kitchen for fun add-ins. Grated cheese works well, bacon (cooked, of course, and finely crumbled or use bacon bits) is great, and anything else you think you'd like. If you're not sure, take out just a little dip and add a smidgen of the prospective add-in. Taste. Once everything but the kitchen sink is in it, salt and pepper the dip to taste. This dip works great until someone asks for your recipe!!!

Answer 5

1 lb of bacon cooked crisp and crumbled
1 C mayo
1 C sour cream
1 large tomato seeded and diced

Combine all ingredients and keep in refridgerator for a couple of hours or overnight(better). Serve with Wheat Thins crackers.

Easy and so good. Everyone loves this dip!!!! I forgot to say that this is called BLT Dip and so far its the only recipe on here thats not repeated. Give it a try.

Answer 6

HEY..you really have a lot of tasting to do gal!....so far you have over 300 dips...LOL....
My Mom and I used to make this many years ago back in the 1950's and I still get a taste for it...

Here it goes " Jazzy Geri's...1950's chip dip......"

1 large pkg creamed cheese 8 ounces
1 cup sour cream
1/2 cup mayonnaise
1 clove garlic minced or more to taste
1/4 cup green onions chopped or more
1 Tablespoon of Worcestershire sauce
dash of salt and pepper
1//4 cup fresh Italian parsley washed and chopped

Directions:
Mix all ingredients in a food processor and scrape into a serving bowl and refrigerate 4 hours before serving for best flavor.

Get out the chips...and drinks...Go baby!

Answer 7

People ask me to bring this dip to parties...it is awesome!!!

White bean dip with pita chips

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Answer 8

This is a variation of an earlier answer......

Great for tortilla chips or can be put on almost anything.

1 Large box Velveeta
1 lb. Italian sausage or seasoned pork sausage
2 cans Rotel

Brown the sausage in a skillet while melting the cubed Velveeta mixed with the Rotel in the microwave. Once the sausage is ready, add it to the melted cheese mixture and enjoy.

Answer 9

My favorite dip is Hidden Valley Ranch dip made with sour cream. It has different flavors than the salad dressing. I usually serve it in a red bell pepper that I've carefully cut the top off (leave the green stem on before cutting), then I core and devain the pepper, pour the dip in and top it with the top of the pepper I cut off. It's a great and easy dip, but the presentation makes it. It's important to carefully choose your pepper so that it will stand on it's own and not lean over too much once the dip is in it.

Answer 10

For crackers: Cream cheese on the crackers, then dip them in Rasberry Chipoltle.
For Chips: Sour Cream with salsa mixed in.

Answer 11

I'm gonna give you my super secret recipe for Chile con Queso. Don't tell anyone else, OK?

Large box of processed cheese. Not Velveeta, the other stuff.
1/3 cup milk (keeps it from getting hard)
1 large onion
1 large tomato
Jalapenoes to taste (I use a small can or 3/4 of a jar)
1 stick butter or margarine

Put the cheese and milk in a large casserole dish and sick it in the microwave on low. You want to melt it easy so it doesn't burn.

Chop up the onion, tomato and jalapenoes. Throw them in a blender or food processor and blend to relish consistency. You want it kind of thick, not runny.

Throw the butter in a medium sauce pan, put it on medium heat and melt it. Throw in the onion, tomato, jalapeno mix. Cook till it all kind of blends together, 10 or 15 minutes.

Throw the mix in the cheese, stir well and voila, Chile con Queso.

This not only goes great with chips but is heaven on a baked potato.