Need a good dip recipe!?

Question

I am looking for a good easy dip..something different..any suggestions?

Answer 1

here are a few


Spicy Cream Cheese Dip


Ingredients: One 8-oz block of cream cheese and three tablespoons of pepper jelly.
Blend cream cheese together with pepper jelly using a food processor or blender.


Cream Cheese Dip


Ingredients: One 8-oz block of cream cheese, a little milk to make creamy, garlic salt, Spanish olives-chopped.
Mix until smooth - add milk as needed.




Beer Cheese Dip


Ingredients: 2 8 oz. pkgs. softened cream cheese, 2 cups sharp shredded cheddar, 1 pkg. buttermilk ranch dressing mix, 1/2 cup warm beer, 6 sliced green onions.
Mix 1st three ingredients together. Add beer & mix some more. Garnish with green onions on top.



Crab Dip


Ingredients: One 8 oz block of softened cream cheese, 1 tbls milk, 1 tbls horseradish sauce, 1 can white crab meat, 1/4 - 1/2 white onion (to taste).
Mix all ingredients together, spread into a small baking dish, and bake at 350 for 20 min. or until top is slightly browned.


Mexican Sausage Dip

Ingredients: 11 oz. Cream Cheese, 1 pound Bulk Sausage, 1 can (10 oz.) Ro-Tel tomatoes and green chilies.
Fry sausage until brown. Drain. Add cream cheese and Ro-Tel tomatoes. Heat thoroughly

Answer 2

I love to make rotel dip - especially for parties. Take 1 block of Velveeta mild mexican cheese, add 1 can of rotel dip & a splash of taco sauce. Heat in crockpot til melted thru, then serve warm with tortilla chips.....You can also add 1 lb browned hamburger or sausage for a different twist.......Goes great with margaritas!!

Answer 3

Mozzarella Dip:

10 min 10 min prep
60 servings

2 cups mayonnaise
1 cup sour cream
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
1 tablespoon dried onions, minced (or 1 tsp. onion powder)
1 teaspoon sugar
1 dash garlic salt (I use 1/4 tsp.)
1 dash seasoning salt (I use 1 tsp.)

1. In a bowl, combine all ingredients; mix well.
2. Cover and chill for at least 1 hour.
3. Serve with raw vegetables, tortilla chips or potato chips.

Answer 4

Quick, Easy -N-Fast Sunset Dip Recipe

1(8 oz.) package cream cheese, softened
1C. shredded Cheddar cheese
1 C. chuncky salsa

Spread cream cheese in a 9- inch microwave-safe pie plate.Sprinkle with cheddar cheese.
Microwave on high power 2 to 3 minutes or until cheddar cheese melts. Top with salsa. Serve with totilla chips. Makes four to five servings.

Answer 5

Spinach dip...recipe on the back on the lipton or knorr veggie soup box ...really yummy with veggies or in the center of a ROUND BREAD.

Answer 6

Try the spinach dip recipe on the box of lipton vegetable soup mix . . . its great. . .

Answer 7

Drain salsa and mix with sour cream,refried beans mixed with salsa,roi-tel tomatoes with Velveeta,or sour cream with ranch packet dressing.....Enjoy, but remember when and how hot it will be when you serve your dips....

Answer 8

this is the simplist dip recipe i know for fresf fruit....sour cream and brown sugar to taste.

Answer 9

Hot Crab and Artichoke Dip
-Serves 8
-Start to finish: 1-¾ hours. (That includes baking)

• 1 (9-ounce) package frozen artichoke hearts (I used the marinated artichokes in the jar for additional flavor. I drained them first, but it does add extra calories. The advantage is you do not have to take the artichokes. I just put them in the food processor with the red bell pepper.)

• 3 tablespoons unsalted butter
• 1 red bell pepper, cored, seeded and finely chopped
• 2 tablespoons all – purpose flour
• 1 ¼ cups half and half
• 3 scallions, thinly sliced
• ½ cup finely grated Parmigiano – Reggiano or parmesan (I have used both)
• 1 ½ teaspoons fresh lemon juice, or to taste
• 1½ tablespoon minced drained pickled jalapeno chilies
• ½ teaspoon salt
• ¼ teaspoon celery salt
• ¾ pound jumbo lump crabmeat, picked over for shells and cartilage – I threw in a pound and it was fine.

-ACCOMPANIMENT: Pita Toasts (works best), or crackers

Put a rack in middle of oven and preheat oven to 375 degrees. Butter a 1-½ quart shallow baking dish. Cook artichoke hearts according to package instructions; drain well and finely chop. If you use the marinated artichokes, just drain and chop.
Melt 1-tablespoon butter in a 2 to 3 quart heavy saucepan over moderately low heat. Add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer to a bowl. If you used marinated just put both in pan and sauté.
Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat. Add flour and cook, stirring, for 3 minutes, to make a roux. Add half and half in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, whisking, for 3 minutes.
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmesan, lemon juice, jalapenos, salt and celery salt. Gently stir in crab. Transfer to buttered baking dish and sprinkle with remaining Parmesan.
Bake dip until bubbling, 20 to 25 minutes. Serve warm with pita toasts or crackers.

Answer 10

INGREDIENTS
1 pack low fat yogurt
3.5 ounce green & black olives
1 ounce cucumber pickle
1 jalapeno pepper, seeded
DIRECTIONS
blend the yogurt, olives,j alapeno & cucumber pickles in a mixer.keep in a bowl and chill for at least one hour before serving. enjoy bon appetite.