Dips

Artichoke Crab Meat Dip
Baked Onion Dip
Broccoli Dip
Cheese Dippers
Cheese Glop
Chili Dip
Chili Con Queso
Clam Dip
Crab Dip
Crawfish Dip
Cream Cheese Log
Crudite Platter and Curry Dip
Jezebel Dip
Mexican Bean Dip
Nacho Cheese Dip
Pineapple Pecan Cheese Dip
Shrimp Dip
Southern Caviar
Spinach Dip
Taco Dip
Texas Caviar
Veggie Dip

Artichoke Crab Meat Dip

Here are two of my most requested dip recipes. I usually serve them with club crackers or Ritz crackers (don’t get turned off by the name, most that loved this were unaware that they actually liked artichokes or even crab!!! Many wives warned me to never tell their DH so they could use the recipe, too.)

1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crab meat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper

Just mix everything and bake at 350 for 25-30 minutes. Makes 4 cups (16 servings) – from Pampered Chef

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Baked Onion Dip

1 cup mayonnaise
1 cup chopped sweet onion
1 Tbsp. grated Parmesan cheese (I prefer fresh)
1/4 tsp. garlic salt
1 cup (4 oz.) shredded Swiss cheese
Minced fresh parsley, optional
Assorted crackers

In a bowl, combine mayo, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1 qt baking dish. Bake, uncovered, at 325 degrees for 40 minutes. Sprinkle with parsley, if desired. Serve with crackers.

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Broccoli Dip

1 cup fresh broccoli florets – chopped (about 6 ounces)
2 tablespoons onion — chopped
2 tablespoons red bell pepper – chopped
1/4 cup Parmesan cheese – grated
1 clove garlic – pressed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/8 teaspoon black pepper
4 pita bread rounds

Preheat oven to 375. Combine broccoli, onion, bell pepper, 2 tablespoons Parmesan cheese, garlic, sour cream, mayonnaise and pepper. Spoon into small baking dish. Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over top. Serve with pita chips.

For chips: Preheat oven to 400. Cut pita bread in half. Slice open and then cut each half into 4 triangles. Cover flat baking stone with bread triangles. Bake 8-10 minutes or until lightly browned and crisp.

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Cheese Dippers

1 can of refried beans
1 bag of tortilla chips
1 8 oz bag of shredded cheese (any kind)

Lay out whole chips (don’t use the crumbled ones) on cookie sheet. Spread each chip with beans. Top with cheese. Bake at 350 degrees until cheese is bubbly.

Can be served with salsa or sour cream or eaten plain. A variation: put a slice of jalapeno before adding the cheese.

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Cheese Glop

Ingredients:

2 Cans of Campbells Cheddar Cheese Soup. Not Diluted
1 – 16 oz package Kraft Mexican Velveta Diced
2 Packages frozen chopped spinach, Thawed but not drained
2-3 teaspoons Worcestershire sauce
1 teaspoon(more or less) Dry Mustard, slurried in a little liquid first
1/4 teaspoon (more or less) Cayenne pepper
1/4 teaspoon (more or less) Garlic Powder

Directions:

Heat together all but the spinach– add that last. Simmer, then let cool. Reheat and serve warm

This recipe is from Robert – FlyLady’s Sweet Darling!

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Chili Dip – Skyline Chili

1 package (6oz) cream cheese
2 cans Skyline chili
1 package (12oz) Cheddar Cheese

Evenly spread cream cheese on the bottom of a casserole dish.
Pour chili dip over top.
Add cheese to cover.
Heat in microwave about 4 minutes.
Serve with nacho chips

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Chili Con Queso

1 large onion, chopped
3-5 jalepenos (depending on heat desired), chopped
1-2 cloves garlic, minced
1-2 tbs butter
cumin to taste
1 large can diced green chilis
1 bunch cilantro, chopped
1 can diced rotel tomatoes
1 15 oz. can diced tomatoes
1 2lb. box Velveeta cut into chunks

Saute chopped onions, jalepenos and garlic in butter until tender. Add cumin, cilantro, green chilis, and tomatoes and heat to simmering. Turn heat to low and add Velveeta stirring constantly. It will look like you have made a mistake until the Velveeta is completely melted. NOTE: If I put this in a crock pot to serve from for too long, even set on low, the cheese gets grainy. I prefer to transfer small amounts to a serving bowl and leave it set on very low on the stove to keep warm. Serve with tortilla chips.

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Clam Dip

This clam dip recipe is quick and easy to put together. It is frequently requested by friends and family as a favorite. Even people who do not like clams will think it’s delicious. If you do want a stronger clam taste or the texture of the larger clam bits, you can substitute cans of chopped clams instead of minced.

1 small onion, minced
1 stick butter or margarine
2 6-1/2oz. cans minced clams with juice
1 tsp. garlic powder
1/2 tsp Tabasco (optional–I don’t use it)
1/8 tsp. pepper
2 T. lemon juice
1 c. Italian (seasoned) breadcrumbs
1/2 tsp. oregano
4 oz. mozzarella, shredded (reserve some to sprinkle on top)

Melt butter or margarine in small saucepan, saute onion in butter until soft. Meanwhile mix rest of the ingredients in ovenproof dish. Do NOT drain juice from canned clams. Add onion and butter, mix well. Sprinkle with reserved mozzarella cheese and paprika. Bake at 350 for 15-20 minutes. Serve with Ritz crackers (or other favorite cracker).

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Crab Dip

1 lb. imitation crab meat
1 1/2 c. mayonnaise (1 cup will do)
1 1/2 c. Pepperidge Farms Herb stuffing
1 c. diced celery
1 small onion diced
3 tblsp. Worcestershire sauce
3 tblsp. ketchup
salt/pepper to taste

Mix. Put in buttered casserole. Dot with butter. Bake at 350 for 45 minutes. Serve hot. Serve with crackers.

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Crawfish Dip

2 – 8 oz. pkgs. cream cheese
1 stick butter (not margarine)
1 – 12 oz. pkg frozen crawfish tails (or salad shrimp)
1 bunch green onions, sliced
Creole seasoning to taste
1 can Rotel tomatoes, drained

In a medium microwave safe bowl, melt cream cheese and butter. Stir until smooth. Add thawed crawfish tails, green onions and tomatoes. Add seasoning to taste. Serve hot with Fritos. I keep mine warm in a small crock pot.

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Cream Cheese Log

1 pkg. cream cheese, softened
1/2 cup mayonnaise
1 tsp. prepared horseradish
1 cup shredded Swiss cheese
2 oz. chopped processed beef
1 tbs. drained chopped pimentos
1/2 cup finely chopped green onions, divided

Mix everything except 1/4 cup of onions, shape into log in plastic wrap. Refrigerate at least 2 hours (will keep for 2 days). Spread remaining onion on wax paper; unwrap the log and carefully roll in onion, coating it. May also roll in crushed nuts. Refrigerate until ready to serve.

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Crudite Platter and Curry Dip

Celery, baby carrots, broccoli and cauliflower florets, pepper strips, radishes – whatever veggies you like. Dip them in this super fabulous curry dip.

Curry dip:
1 pint mayonnaise
1 tsp. curry
1 Tbs. Worcestershire sauce
3 Tbs. chili sauce
¼ tsp. salt
¼ tsp. pepper
1 Tbs. dried onion flakes
1 Tbs. garlic powder

Combine all ingredients and mix well. Allow the flavors to ripen in the fridge for at least 4 hours before serving.

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Jezebel Dip

10 oz apricot or apple preserves
4 oz horseradish
2 TBSP grey poupon mustard
1 TBSP black pepper

Mix it up and let it chill for a couple of hours. Then pour over cream cheese and serve with crackers We think this is best served with those Pepperidge Farm crackers that are shaped like Butterflies. Very simple, very tasty, and people love it!

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Mexican Bean Dip

2 cans chili with beans
2 8oz containers of whipped cream cheese (Temptee) — I microwave for 45 seconds to soften
12 oz shredded cheese (I use a Mexican 4-cheese finely shredded from Sargento)

In a 9 X 13 inch pan spread chili evenly, then spread softened whipped cream cheese on top of the chili and top with the shredded cheese. Heat on oven at 275 for about 15 minutes or until top layer of cheese is melted. Serve with tortilla chips (I prefer the small round chips rather than the full size triangle chips, as the dip is thick and the larger chips break in the dip). This recipe can be made in the microwave also, as I had done for years, but a couple of years back the microwave was in use and the oven was on, so I popped the bean dip in the over. The cheese melted better, so now I only use the microwave to “reheat”, that is if there is any left over! Serving suggestion: set out some small plates and spoon some dip on the plate.

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Nacho Cheese Dip

1 lb ground beef
taco seasoning packet
1 can Ro-tel diced chilis and tomatoes
1 loaf Velveeta

Prepare taco meat according to package directions. Melt cheese with Ro-tel (I do this in separate pans so that it’s done at the same time, but you can melt the cheese in the pan with the taco meat once it’s cooked to cut down on dirty dishes). Mix all together and serve with tortillas.

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Pineapple Pecan Cheese Dip

1 8oz block of cream cheese, softened
4 oz. crushed pineapple (well-drained)
2 Tbs. minced onion
¼ cup crushed pecans + ½ cup crushed pecans

Combine cream cheese, pineapple, minced onion and ¼ cup pecans. Using the mixing spoon, shape mixture into a ball. On a sheet of wax paper, sprinkle about ¼ cup of remaining pecans in a roughly circular shape. Drop cream cheese mixture onto pecans and, using waxed paper (to keep you hands from becoming really gooey), gently roll the cream cheese ball into the pecans so that the entire ball is pecan-encrusted. Refrigerate the cheese ball for a couple hours until it firms up again.

I like to prepare this at least one day ahead so the flavors blend together. It is best served slightly softened – remove from fridge about 30 minutes prior to serving. Great over any type of crackers, but we prefer this spread on Wheat Thin Harvest Crisps and/or Triscuit Thins.

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Shrimp Dip

1 can of Campbell’s Cream of Shrimp Soup
1 Package of Philadelphia Cream Cheese
1 green onion – diced small

Heat soup and cream cheese over the stove until completely mixed together…..then toss in chopped green onions.

Serve with White Tortilla Chips….guests will be baffled as to what is in the dip. They’ll keep eating and loving it.

Warning: Be sure to warn anyone who may be allergic to shell fish of the contents.

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Southern Caviar

2 cans black eyed peas with jalapenos, drained
1 can white hominy, drained
1 can yellow hominy, drained
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 small purple onion, chopped
1 – 8 oz. bottle Kraft House Italian Dressing

Combine all ingredients in a large bowl and refrigerate overnight. Serve with Fritos or tortilla chips. Eat lots for good luck!

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Spinach Dip

8 oz. real sour cream
8 oz. real mayonnaise
1 package Knoor Leek Soup Mix
2 bunches green onions
1 10 oz. package frozen chopped spinach, thawed
1 can sliced water chestnuts, drained
1 package of sourdough bread (I use flutes or dinner rolls)
1 large round bread loaf, top cut off and hollowed out like a bowl (optional)

Mix sour cream, mayonnaise, and Leek Soup mix well and chill while preparing the rest of the items. Chop green onions (white portion and some of the green tops) and water chestnuts into small pieces, mix into dip. Squeeze all of the water out of the thawed spinach until they look like little balls. The spinach must be as dry as you can get it, otherwise the dip will be too watery. Break up the spinach balls into the dip and stir well until all spinach is uniformly mixed. Cut sourdough bread into bite-sized chunks for dipping. The dip makes a nice presentation in the bread bowl (save the top you cut off to place back over the dip), or it can just be put into a serving dish. The dip is better if prepared a day ahead so all the flavors can blend.

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Taco Dip

1 8 oz pkg cream cheese (softened)
1 8 oz. carton sour cream
1 pkg. taco seasoning mix (Old El Paso)
1 jar salsa
1 small tomato, chopped
3 to 4 green onions, chopped grated cheese – mixture of cheddar and monterey jack

Use mixer to blend cream cheese, sour cream and taco seasoning together. Spread mixture in 9x 13 glass baking dish.

Cover mixture with 1 bottle of salsa (use hot or mild). Sprinkle with chopped green onions and chopped tomato. You can add other ingredients like green pepper, etc. Sprinkle grated cheese on top. Serve with tortilla chips.

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Texas Caviar

1 can black-eyed peas (with jalapeno, optional), drained
1 can pinto beans (with jalapeno, optional) drained
1 can black beans
1 jar pimento, chopped
1 cup celery, chopped
1 can white shoe peg corn (or two color corn)
1 cup green pepper, chopped

Dressing:
1 tsp. salt
3/4 cup cider vinegar
1/2 tsp. pepper
1/2 cup oil
1 Tbsp. water
1 cup sugar

Preparation:
Mix beans in large bowl. Boil dressing ingredients together and pour over beans in bowl. Marinate overnight in refrigerator.

When ready to serve, drain.

Serve with “scoop” Fritos or as a relish.

Note– I did not use a whole cup of sugar–only a few teaspoons.

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Veggie Dip

1 8 oz pkg cream cheese
1/3 C Kethcup
2 1/2 T onion flakes
2 T evaporated milk
3 or 4 T French dressing
Dash of Tabasco or favorite hot sauce

Combine and refrigerate 24 hours. Serve with raw cauliflower, carrots, cucumbers, celery, broccoli, etc.

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