What are the best home-made dip recipes?

Answer 1

Hot Crab Dip

Makes 4 cups

Ingredients:

1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish

Preparation:

Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers.



Reuben Dip

8 oz. cream cheese, softened
1 1/2 c. sour cream
12 oz. shredded Swiss cheese
15 oz. can sauerkraut, drained
8 oz. corned beef, chopped

Mix all ingredients, combining well. Warm on medium power in microwave until cheese melts (but is not too hot). Serve with rye crackers or pumpernickel or rye party bread.



Asiago Cheese and Kalamata Dip
.

Makes 4 cups

Ingredients:

1/3 cup crumbled feta cheese
1/4 cup finely chopped parsley
1/4 cup pitted and chopped kalamata olives
1/4 cup finely chopped pimentos
14 ounces sour cream
6 ounces Asiago cheese, grated
1 teaspoon granulated garlic
1/2 cup breadcrumbs
1/4 cup Parmesan cheese

Preparation:

Preheat oven to 350 degrees.

Mix first 7 ingredients in a bowl. Transfer to an oven-proof casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Bake until the mixture is golden brown on top and just beginning to bubble, about 30 minutes.

Mediterranean Pita Chips

Makes 4 servings

Ingredients:

3 large pita bread rounds
2 tablespoons melted butter
3 teaspoons grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon granulated garlic
3/4 teaspoon paprika

Preparation:

Cut pita bread into triangle pieces and lay on a cookie sheet. Brush pita triangles with melted butter.

Combine all dry ingredients in a bowl and mix. Evenly sprinkle mixture over pita triangles.

Preheat oven to 350 degrees. Place pita in oven and bake for 5 minutes or until pita is toasted.

Answer 2

This is my take on the classic cold spinach dip made with Knorr’s Vegetable Soup and Recipe mix. I’m not a huge fan of water chestnuts [de rigueur in the original recipe] and have replaced them with shredded jícama*, which provides the contrast in texture, but too a level of sweetness that matches with the King’s Hawaiian Bread with which I always serve this [too, though, blue corn tortilla chips are a nice alternative]. I also add a little bit of richness by substituting some of the sour cream with crème fraîche.

Properly made this dip is deceptively light, but as you can see, there is plenty of fat and calories here.

This recipe is doubled and therefore great for a party. Four loaves of King’s Hawaiian Bread for this amount of Spinach Dip is just about perfect. Cube the bread and store it in the bread bags the loaves come in [discarding the metal pan]. During the party you can replenish the bread basket simply by opening a bag and pouring it in.

For serving, I like to take out my biggest wooden salad bowl, put the bowl with the dip in the middle and put the cubed bread in the salad bowl around the bowl with the dip.

Ingredients
2 10 oz. box frozen, chopped spinach [thawed, drained and squeezed dry of all excess moisture]
1 cup best-quality sour cream
1 cup crème fraîche [available at specialty markets and some grocery stores or make your own]
2 cups Hellmann’s or Best Foods mayonnaise [no substitution]
1 cup finely grated jícama
2 [1.4oz.] Knorr brand vegetable soup and recipe mix

Method
Combine spinach with sour cream, crème fraîche, mayonnaise, jícama, and vegetable soup mix. Mix all ingredients together well. Cover. Chill at least 2 hours to blend flavors [I often make this first thing in the morning before an evening party].

Remove from refrigerator and stir well before serving with cubed King’s Hawaiian Bread or blue corn tortilla chips.


* Often referred to as the Mexican potato, jícama is a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. When cooked, jícama retains its crisp, water chestnut – type texture.

Answer 3

Baked Cheddar Bacon Spread
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 medium onion, chopped
2 tablespoons mayonnaise
1 pound sliced bacon, cooked and crumbled
4 cups shredded Cheddar cheese, divided
Assorted crackers
DIRECTIONS
In a mixing bowl, beat the cream cheese, sour cream, onion and mayonnaise until smooth. Fold in bacon and 3 cups of cheddar cheese. Transfer to a 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375 degrees F for 30 minutes or until lightly browned. Serve with crackers.

I am asked to make this for every occasion my family can think of.

Answer 4

An easy hummus-type dip that's low in fat-
Drain a tin of chick peas and blend in food processor with a clove of garlic, 1/2 a tsp each of cumin and chilli powder, as much chopped fresh coriander or mint as you like, the juice of one lime or lemon and salt and pepper to taste. Also lovely as a sandwich filling in pitta bread with salad and yoghurt mixed with a little mint sauce from a jar. Yum!

Answer 5

Bacon cheese dip

16 ounces sour cream
1/2 cup cheddar cheese
1/2 cup Parmesan cheese
1/3 cup bacon bits
3 green onions

mix together and bake at 350 for 20-25 minutes until hot and bubbly.

Answer 6

aubergine dip.....

wash & peel a couple of aubergines.
peel 2 small onions.
boil these 2 ingredients together.

peel a clove of garlic.
chop finely

when the aubergines & the onions have cooked properly,sift them from the water & mash them. add the garlic & put in olive oil!!!! let the mixture cool.....

i usually eat LOADS of bread with this.....

Answer 7

Guacamole (blend two ripe avocados, two salad sized tomatoes, two cloves of garlic, a little salt, pepper, tabasco and lime juice)

and

Hummus (blend a can of drained chickpeas with two cloves garlic, a good glug of olive oil, juice of one lime, salt, pepper, a little tahini (optional) and a handful of flat parsley leaves (optional))

Never understood why anyone buys these!

Answer 8

So easy and so yummy:)
Bacon and cheese dip

sour cream
real bacon bits(not fake)
shredded cheddar
mix all ingredients to desired texture and flavor.
Great for crackers

Answer 9

Sour cream mixed with Liptons onion soup mix is awesome.

Answer 10

Ripe avocado mashed with garlic lemon juice and chillis YUM