I need some new dip recipes!!! Hot or cold....all will be great!?

Answer 1

Mustard-Mayo Dip

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.


Chili Dip Recipe

INGREDIENTS:
2 large ripe avocados, peeled and pitted
16 ounces sour cream
2 tomatoes, cored, seeds removed, coarsely chopped
4 green onions, with green, coarsely chopped
4 teaspoons lemon juice
a few drops of hot pepper sauce, such as Tabasco

PREPARATION:
Cut avocado into chunks; place in food processor with sour cream, tomato, green onion, lemon juice, and hot pepper sauce. Pulse until smooth. Cover and refrigerate for an hour to chill. Serve with chops or vegetable dippers.
Makes about 4 cups of dip.


PREPARATION:
Cut avocado into chunks; place in food processor with sour cream, tomato, green onion, lemon juice, and hot pepper sauce. Pulse until smooth. Cover and refrigerate for an hour to chill. Serve with chops or vegetable dippers.
Makes about 4 cups of dip.

PREPARATION:
Cut avocado into chunks; place in food processor with sour cream, tomato, green onion, lemon juice, and hot pepper sauce. Pulse until smooth. Cover and refrigerate for an hour to chill. Serve with chops or vegetable dippers.
Makes about 4 cups of dip.

Cucumber Dill Dip

INGREDIENTS:
1 cucumber
2 cups sour cream, reduced fat is fine
1/4 teaspoon salt
1 tablespoon dried dillweed or 3 tablespoons fresh chopped dill

PREPARATION:
Peel cucumber; halve lengthwise, remove seeds, and grate. Squeeze excess liquid from grated cucumber. Combine with remaining ingredients. Chill cucumber dip thoroughly before serving. Serve with assorted crackers or veggie dippers. Makes about 2 1/4 cups of cucumber dip

Answer 2

warm crab dip Many crab dip recipes call for imitation crabmeat, yet there isn't any place for "krab" right here. purely actual lump crabmeat makes it flavor suitable. Serve it at the same time because it particularly is warm with crackers, bite-length products of bread, or veggie sticks. it could additionally be provided in a bread bowl and served with a tray of unpolluted broccoli, carrots, zucchini, or crackers. Servings: Makes a million a million/3 cups. join connoisseur aspects One 4-ounce equipment cream cheese, softened a million/2 cup mayonnaise a million/4 cup finely chopped onion a million tablespoon sparkling lemon juice a million/2 teaspoon warm pepper sauce a million/2 teaspoon previous Bay seasoning or different pro salt 6 ouncesfresh or canned lump crabmeat, drained coaching Preheat the oven to 350°F. place each and all the climate different than the crab in a medium bowl and combine inclusive of a spatula. Stir interior the crab. turn the dip right into a a million-quart casserole and bake, uncovered, for half-hour, or until heated by way of.

Answer 3

Like "Who Knew" I'm only allowed to bring "The Dip" to parties. Everyone who gets the recipe is surprised at the combination of ingredients, but it is SO good and REALLY easy. (it also serves well at room temperature, which is always a plus for a party!)

Italian Dressing Dip:

1 lb. Monterey Jack Cheese, finely shredded (very important that it is FINELY shredded)
2 tomatoes, chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 (4 oz.) can chopped green chiles
1 (4 oz.) can chopped black olives
1 prepared recipe Good Seasons Italian dressing mix

Mix all ingredients; chill thoroughly. Serve with tortilla chips.
Nobody will know what the base is. Everybody will love it!

Answer 4

Seafood Dip

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper

Preheat oven to 325 degrees F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Answer 5

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.


Hot Crab Dip
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 cup mayonnaise
1 tablespoon prepared horseradish
1 (6 ounce) can crab meat, drained
1/8 teaspoon Old Bay Seasoning TM, or to taste
1 (1 pound) loaf French bread
1 cup shredded white Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay Seasoning ™. Mix until creamy. Spread mixture into an 8x12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
Remove mixture from oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a medium baking sheet, and bake in the preheated oven 45 minutes, or until the cheese is melted. Serve hot with bread pieces on the side.

Answer 6

Spinach Dip
1 envelope dried Knorr Spring Vegetable Soup
1 small can water chestnuts chopped
2 green onions all parts chopped.
1. 5 cups sour cream
1 (10) package frozen chopped spinach thawed and water pressed out.
1 cup Hellman's Mayonnaise
1 teaspoon Beau Monde seasoning (Spice Islands makes it)
1 round large crusty bread loaf (rye, pumpernickel are the best)

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

Answer 7

The joke among my friends is that they only invite me to parties to bring this dip! It's called Buffalo Chicken dip.

Take one pound boneless, skinless chix breast and boil it in salted water until it's tender (and completely done). Shred it and layer it in the bottom of a 9 X 12 pan.
Pour one bottle of Franks Buffalo Wings Hot Sauce (12 oz, I think, but it probably only comes in one size) over the chix.
In a saucepan, melt two squares of Philly cream cheese and one bottle Hidden Valley Ranch Original salad dressing until they are well blended. Then layer the mixture over the chix and hot sauce.
Finally, pour a layer of finely shredded sharp chedder over the top of the mixture.

When party time comes, stick it in the oven on 350 degrees until the cheese is melted and it's hot all the way through. Serve with very sturdy tortilla chips.

BTW, I've experimented with brand names a lot on this recipe, and I've included the ones that produce the best results.

Enjoy!!! I promise this will be a big hit -- all my friends love it!

Answer 8

Spinach Dip

1 cup sour cream
1 cup mayonnaise
10 ounces frozen spinach, thawed and drained
8 ounces water chestnuts, canned, chopped fine
1 package Knorr vegetable soup and recipe mix, dry
1 cup small shrimp

Mix. Store in refrigerator. Serve in scooped out sourdough breadbowl where the bread chunks can be used for dipping

Answer 9

Reconstructed Black Bean Dip

Ingredients
2 14 oz. cans refried black beans
juice of one lime
zest of one lime, optional
1 cup sour cream
1 cup grated cheese [Monterey Jack, Sharp Cheddar, Chihuahua]
2 cloves garlic, thinly sliced
1 medium summer or plum tomato, seeded and chopped
1/4 cup chopped black olives
1/2 medium white onion, diced
1 chile pepper, diced [seeds and veins removed as desired (see Note)]
1 teaspoon cumin
1 teaspoon coarse salt

Method
Heat oven to 350°

In a baking dish, combine the refried black beans, lime juice, lime zest and sour cream and cheese. Mix well. Stir in the garlic, tomato, onion and chile. Add cumin and coarse salt to taste and mix again.

Bake 25 – 30 minutes until hot and bubbly and the edges develop a nice crust. Remove from oven and set aside 10 minutes before serving.

Serve with your favorite tortilla chip.

Note: The heat in chiles is contained in the seeds and veins. You could also substitute your favorite hot sauce to taste.

Answer 10

Betty's Cheeseball

1/2 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 pkg cream cheese (softened)
chopped walnuts

Mix the onion, green pepper, celery and cream cheese together and form into a ball.
Roll the cheese ball in the walnuts and refrigerate for an hour or more.

This cheese ball tastes great just like this but you can also add seasonings if you like (i.e. garlic powder, celery salt.....)

I serve with crackers.....yum!

Answer 11

Here is mine:
1 can of spicy refried beans
1/3 pound of velveeta cheese
1/4 cup milk
1/4 cup hot taco bell sauce.
Blend all together, and microwave for 4 minutes, or until cheese is fully melted.