~~Dip Recipes~~

Bump

BUMP~~~~

Bacon Blue Cheese Dip
Posted by: starshineeliz Replies: 3 Posted on: 2/18/2006 10:03:12 PM
#T639307
Found this one on Recipes from Friends:

Bacon Blue Cheese Dip
1 cup sour cream
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
1/4 cup real bacon bits
1 Tbsp. prepared horseradish
2 Tbsp. chopped fresh parsley
1/4 teaspoon garlic powder

Combine all ingredients. Cover and refrigerate for 2 hours or overnight

Thai Spinach Dip

Source: Better Homes and Gardens


Makes about 2-1/2 cups dip
Prep: 15 minutes
Chill: 2 to 24 hours

Ingredients
1 cup chopped fresh spinach
1 8-ounce carton dairy sour cream
1 8-ounce carton plain fat-free yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped peanuts
1/4 cup peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 to 2 teaspoons crushed red pepper
Vegetable dippers (such as peeled baby carrots, zucchini slices, and/or cucumber sticks)

Directions
1. In a medium bowl combine spinach, sour cream, and yogurt. Stir in mint, peanuts, peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. Serve with vegetable dippers. Makes about 2-1/2 cups dip.

Nutrition facts per serving:
calories: 44
total fat: 3g
saturated fat: 1g
cholesterol: 3mg
sodium: 61mg
carbohydrate: 4g
fiber: 1g
protein: 1g
vitamin C: 5%
calcium: 3%
iron: 2%

Mushroom Dip

This mushroom dip recipe is made with sour cream, cream cheese, mushrooms, spices, and other seasonings.
INGREDIENTS:

1 can (4 ounces) mushroom stems and pieces, drained, minced
2 tablespoons butter
1/4 teaspoon onion powder
dash Tabasco sauce
dash coarsely ground black pepper
1/4 teaspoon nutmeg
1/4 cup sour cream
3 ounces cream cheese, soft
1 teaspoon lemon juice
2 tablespoons milk
PREPARATION:

Sauté mushrooms in butter for a minute. Add onion powder, hot sauce, pepper, and nutmeg. With a fork, mash cream cheese in a bowl; stir in sour cream, lemon juice, and milk. Add mushroom mixture; mix well.
Serve with potato chips or vegetable dippers.
Makes 1 cup

Posted by: casslepier Replies: 18 Posted on: 6/26/2006 9:43:14 AM
#T690210
I made the mushroom dip and OMG it was good! It actually reminded me of my Mom's meatball sauce in the taste! I just dipped tortilla chips in it as I didn't have anything else. I will note changes below. I WILL be making this one again! I love anything with mushroom so this was definitely for me!!!!!!
Thanks Janie!



Posted by: Appy_Girl Replies: 11 Posted on: 6/19/2006 7:43:53 AM
#T687458
It's a screamer. Yes and It's not Low Cal~~

Hot Mushroom Dip
Ingredients
4 slices of bacon
1/2 pound of fresh mushrooms, sliced
1 clove of garlic, minced
1 medium onion , chopped (**I used green onions)
Salt and pepper to taste
2 Tps flour
8-oz cream cheese
2 tsp worcestershire sauce
2 tsp soy sauce
1/2 cup sour cream
(**I added a few dashes of Franks Red Hot for a little "bite")

Fry the bacon and crumble when cooked. Drain and reserve 2 tsp of the bacon fat. Saute the onion and garlic and mushrooms in the bacon fat. Add the salt and pepper and flour. Cook for a few minutes. add the cream cheese and worcestershire sauce and soy sauce. Heat till cheese melts. Remove from the heat and add the sour cream and crumbled bacon.

Serve with toasted bread, crackers or dippers of your choice, Toasted pita bread is good too~ Janie~

R&R~~ Wow~~ What a "Dip"~~ Katemarie's Spicy Slow Cooker Black Bean Dip~~
Posted by: jcz04 Replies: 0 Posted on: 7/11/2006 7:05:13 AM
#T695914
Forget the tortilla chips, just use a spoon~~ That's what Dh did~ No kidding, this is so different and absolutely tasty,tasty~~ Of coarse I did not use some of the ingredients but subbed what I could to fit my whimpy degree of heat~~ You hot lips out there this is a major heads up~~
Thanks Kate for sharing this wonderful dip recipe~` Janie~

Spicy Slow Cooker Black Bean Dip
Posted by Katemarie_la 6/25/06
Ingredients
2(15-oz ) cans of black beans, drained. ( I rinsed as well)
10-oz can of Rotel tomatoes in sauce any flavor
2 chipotle chilies in adobo, finely chopped( used mild green chilies)
1 Tbs adobo sauce( Nope!)
3 Tbs finely chopped onions
1/2 tsp dried oregano
2 Tbs chopped cilantro
2 garlic cloves, chopped
Juice of 1 lime
1/2 cup of Jack cheese or cheese of your choice( used Low Fat Mexicana)

Mix together the first 9 ingredients in a slow cooker. Cook on High for 1 hour or Low for 2 hours( did Low)
Gently mash the beans along the sides of the crockpot with a fork. Sprinkle with the cheese and cook for and additional 30 minutes. Serve with Tortilla Chips~~

Made 1/2 of this recipe and it yielded quite a bit.

To serve: I just place some in a small serving dish~` Now some sour cream and chopped kalamata olives on top would just be dandy~~ Janie~~

Avocado Vegetable Dip


2 lg. ripe avocados
1/2 c. each; raw broccoli, cauliflower, and celery, finely chopped
2 tbsp. lime or lemon juice
1 (6 oz.) pkg. Italian or Caesar salad dressing mix
1/4 tsp. liquid hot pepper or Tabasco sauce
1/2 c. sour cream
1 carrot, shredded
2 green onions, finely chopped
Peel, pit and mash the avocados. Mix in the lime juice, then sprinkle in the dry dressing mix, stir to blend. Also stir in the sour cream, carrot, green onions, broccoli, cauliflower, celery and pepper seasoning. Cover for at least 2 hours or as long as overnight. Makes 4 cups.
For a dip, serve with tortilla chips and crisp celery, carrot sticks, zucchini slices, broccoli or cauliflower florets. For a salad dressing, thin each cup of dip by stirring in 6 to 8 tablespoons milk. Spoon dressing over salad and toss to blend.

Bean Olive Dip

2 cans (7-oz) chili with beans
6 oz cream cheese, cut into small cubes
1/2 cup sliced ripe olives
4 Tbs canned diced green chiles
Sliced green scallions, washed thoroughly

In crockpot, combine chili, cream cheese, olives and
chiles. Cover and heat on low until cream cheese melts,
about 1 hour. Stir very gently to mix ingredients.
Sprinkle with scallions. Serve with blue or white
tortilla chips. Makes approx 12-16 servings.

Cream Cheese Cracker Spread
1, 1 oz. can dry mustard
1, 4 oz. jar horseradish
1 jar pineapple ice cream topping
1, 12 or 14 oz, jar apple jelly
1, 8 oz., pkg. cream cheese

Combine mustard, horseradish, pineapple topping and apple jelly. Refrigerate. Place unwrapped cream cheese on a large plate. Spoon topping over cream cheese. This is a HOT tasting spread. Serve with assorted cracker, like Wheat Thin; Saltine, like Club; and Ritz cracker or any other crackers.

Barbecue Bacon Party Spread or Dip
2 packages cream cheese, softened
1/2 cup barbecue sauce
1 package Oscar Mayer Real Bacon Recipe Pieces -or generic brand
1 small tomato, chopped
1/2 cup chopped green pepper
1/3 cup sliced green onion
1 - 1/2 cups shredded cheddar cheese

Spread cream cheese on large platter; drizzle with barbecue sauce. Top with all remaining ingredients.
Serve with crackers, chips, or veggies.
Treva in Eastern Tenn.

SMOKY EGGPLANT DIP
Servings: 1 1/2 cups dip | Prep Time: 30 minutes | Cook Time: 20 minutes |

Owner/Copyright: 1996 PIL
INGREDIENTS:
1 large eggplant (about 1 pound)
1/4 cup olive oil
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
2 tablespoons peanut butter or tahini paste
1 tablespoon lemon juice
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
Spicy Pita Chips (recipe follows)


DIRECTIONS:

1. Prepare grill. Place eggplant on oiled grid. Grill, over high heat, 15 minutes or until soft and skin is charred, turning often. Remove from grill; cool until easy enough to handle.
2. Peel charred skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel. Press out excess liquid.
3. Place eggplant in food processor. Add oil, Frank's RedHot Sauce , peanut butter, lemon juice, garlic, salt and cumin. Cover; process until mixture is very smooth. Spread eggplant mixture on serving platter. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.


Spicy Pita Chips
Split 4 pita breads in half lengthwise. Combine 1/2 cup olive oil, 1/4 cup Frank's RedHot Sauce and 1 tablespoon minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill over medium heat, about 5 minutes or until crispy, turning once. Cut pitas into triangles.

bump

Bumping

bump