What is your favourite dip recipe for a party?

Answer 1

I'd make more than one!

Variety is the Spice of Life!

Here are some for you!

Tofu Hummus

This is an adaptation of a dish from the Mideast which is delicious eaten on its own, served as a dip for raw veggies, or used as a spread for bread or crackers.

If you are not already familiar with tahini (similar to peanut butter, but made from sesame seeds), this recipe will provide you with an opportunity to become so. It is available in some supermarkets, but is most often found in delicatessens and health food stores. Sesame seeds are an ideal protein complement for tofu.

Ingredients:

* 1 lb. soft tofu
* 1 cup tahini
* 3/4 cup lemon juice
* 2 tsp. salt
* 2 cloves garlic

Method:

Mix in a blender until smooth. Use a spatula to keep the mixture in the blades if necessary.

Refrigerate for several hours before serving.

Serve garnished with chopped fresh parsley


Veggie Walnut Pate

This is vaguely reminiscent of chopped liver (in the best way).
Ingredients

* 1/2 cup walnuts
* 8 - 10 button mushrooms
* 2 shallots, chopped
* 1 clove garlic, minced
* 2 cups of a combination of any of the following veggies:
o carrots
o green beans
o zucchini
o broccoli
o cauliflower
o squash (precooked)
o red or green peppers
* 1 teaspoon dried basil
* 1 teaspoon dried marjoram
* Sea salt and black pepper to taste
* 2 tablespoons olive oil
* 1 tablespoon lemon juice

Method

1 Mix all of the ingredients except the olive oil and lemon juice in a food processor to the consistency of coarse bread crumbs.
2. Heat the olive oil in a small skillet and sauté the mixture for 6-8 minutes.
3. Add the lemon juice and serve.

Makes 2-3 cups.

Bacon Stuffed Mushrooms

INGREDIENTS:

* 1 pound medium fresh mushrooms
* 4 Bacon slices diced
* 1/2 cup minced onion, or use part green onion
* 2 tablespoons Minced fresh green pepper
* 1 teaspoon Salt
* 1/8 teaspoon Pepper
* 3 ounces Cream cheese, room temperature
* 1/2 cup fine dry bread crumbs, plain
* 1/4 cup Hot water

PREPARATION:
Clean mushrooms, remove and chop stems; set aside.

Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain.

Add salt and pepper.

Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.
Makes about 2 1/2 dozen stuffed mushrooms.

Festive Sausage Balls

Sausage balls with dips, made with pork sausage, cheese, biscuit mix, and chopped green onions.

INGREDIENTS:

* 1 pound bulk breakfast sausage
* 8 ounces finely shredded Cheddar cheese
* 3 cups biscuit baking mix
* 1/2 cup finely minced green onion
* 1/4 cup finely minced red bell pepper

PREPARATION:
Combine all ingredients and mix well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into small balls and place on a baking sheet (with sides). Bake at 350° for 12 to 15 minutes, until browned on bottoms.

If desired, serve with Mustard-Mayo Dip
and the sweeter Curried Mayonnaise Dip.

Mustard-Mayo Dip

A tasty dip with mustard and mayonnaise, great with chicken wings, sausage balls, or chicken strips.
INGREDIENTS:

* 1 cup mayonnaise
* 2 to 3 teaspoons prepared yellow mustard
* 1 teaspoon Dijon mustard
* 1/4 teaspoon dillweed

PREPARATION:
Combine all ingredients. Serve with sausage balls or similar appetizer. Makes about 1 cup of dip.

Curried Mayonnaise Dip

Use this easy curried mayonnaise dip for chicken strips, chicken wings, sausage balls, or similar finger foods and appetizers. This is easy to adjust for sweetness. Add a little less fruit preserves or a little more mayonnaise if the dip is too sweet for your taste.
INGREDIENTS:

* 1/2 cup mayonnaise
* 1/2 cup pineapple or apricot preserves
* 1/2 teaspoon curry powder, or to taste

PREPARATION:
Combine all ingredients and serve with chicken wings or fried chicken strips, sausage balls, or other appetizer.
Makes about 1 cup.

Hope these help make your party the talk of the town!

Bon Appetit!!

Answer 2

1

Answer 3

TALK OF THE PARTY SHRIMP DIP

2 cans of small shimp, drain one can only but don't rinse
1 jar of mayonnaise
1 regular pkg cream cheese
1 envelope Knox gelatin
1 small bunch of chopped green onions
black pepper
1 can cream of mushroom soup
variety of crackers such as wheat thins or triscuits

In a sauce pan, blend soup and cream cheese to warm (no need to allow to boil). Take off heat and add mayonnaise, shrimp, onions and blend well.

Dilute the gelatin with 1 tablespoon of cold water and then stir into the dip. Add black pepper to taste.

Pour the dip into the final serving container and allow to sit several hours if not overnight.

Always use a heavy cracker for dipping as potato chips are not strong enough to handle the thickness, yet creaminess of this dip.

Also, I always leave a few of shrimp and chopped green onions sitting on top of the dip so that people will be able to distinguish that the dip is shrimp and green onions.

It also serves as a good presentation.

P.S. I might as well warn you ahead of time to take copies of this dip recipe with you to your gatherings as everyone is gonna bug you for the recipe.

Answer 4

Shrimp Dip, it's great and I have had tons of compliments on it. It is very easy!

2- 8oz Philadelphia Cream Cheese,softened
1 Can Tiny Shrimp
Scallions, sliced very thin
Dash of Salt & Pepper
Dash of Onion Powder

Mix all of the ingredients until smooth.
I usually split the green tops with a knife two times so they curl up and place the scallion standing up on the dip for a decoration. It looks as nice as it tastes.
I normally double the recipe and serve with good crackers or broken off bread pieces.

Answer 5

Awesome Spinach and Artichoke Dip Made Over

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup KRAFT 100% Grated Parmesan Cheese

3/4 cup KRAFT Mayo Light Mayonnaise

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder


PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Recipe can be found at: http://www.kraftfoods.com/recipes/AppetizersSnacks/HotDips/AwesomeSpinachandArtichokeDipMadeOver.html

Answer 6

The Pampered Chef ®
Hot Broccoli Dip
Recipe

350 g (12 oz) broccoli florets, chopped
1 small onion, chopped
1 red pepper, seeded and chopped
55 g (2 oz) fresh Parmesan cheese, grated, divided
2 cloves garlic, pressed
225 g (8 oz) cheddar cheese, grated
8 tablespoons half-fat crème fraîche or soured cream
8 tablespoons reduced-fat mayonnaise
Freshly ground black pepper
Stoneware-Baked Pitta Crisps (optional, see below)

Preheat oven to 190°C/37°F/Gas 5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Grate Parmesan cheese using Deluxe Cheese Grater; add 4 tablespoons to vegetable mixture (reserve remaining Parmesan cheese for topping). Press garlic using Garlic Press; into bowl. Add remaining ingredients; mix well.


Spoon mixture into Deep Dish Baker. Bake 25-30 minutes or until heated through. Sprinkle remaining Parmesan cheese over top and surround with Stoneware-Baked Pitta Crisps for serving.


Yield: Serves 16

Per serving: 260 kJ (63 kcal), protein 3 g, carbohydrate 1 g, fat 5 g, fibre 0,4 g, Sodium 0.08 g

Answer 7

"Clam Dip" - 1 1/2 cups

1 (7 1/2-8 oz.) can minced clams
1 (8 oz.) pkg. cream cheese; softened
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon chopped parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 drops liquid hot pepper sauce

Drain clams and reserve liquor. Cream the cheese. Add seasonings and clams to cheese; mix thoroughly. Chill at least 1 hour to blend flavors. If necessary to thin dip, add clam liquor gradually. Serve with chips, crackers or crisp vegetables.

Answer 8

7-Layer Fiesta Party Dip

2 (16 ounce) cans refried beans (nonfat, if you prefer)
1/2 cup salsa
1 (1 ounce) package powdered taco seasoning (and cayenne, to taste)
16 ounces sour cream (lowfat or substitute, if you prefer)
3-4 cups guacamole
1 1/2 cups grated cheddar cheese
1 1/2 cups grated monterey jack cheese (or pepper jack)
2 roma tomatoes, chopped
2 (4 ounce) cans of chopped black olives (small cans, about 3/4 to 1 cup)

1. In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
2. (You can add cayenne and/or ancho powder to taste.) Spread the mixture into a large rectangular glass lasagna dish.
3. (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!) In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
4. Spread the sour cream mixture on top of the refried beans.
5. Taking your guacamole, spread it carefully on top of the sour cream mixture.
6. Take care not to mix the two together.
7. Toss the two types of grated cheese together, then spread them on top of the guacamole.
8. Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
9. You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
10. The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans.
11. Note: when I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!

Answer 9

Hot Crab Dip

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired


1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Answer 10

16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers. bacon and cheese dip