I’m famous for a particular dip that I’m always being asked to bring for every function. I’d like to learn another good 'un or two though as I get tired of making that one- it’s messy as hell and can be a bit pricey depending on the amount. So I’ll show ya mine if you’ll show me your’s.
It’s a very very strong taste, but everywhere I’ve taken it the host or hostess has asked for the recipe, there was at least one person saying “My precious” over it for every person who took a bite and went “ewww aahh… yuk!”, and I’ve yet to bring any home because if it wasn’t eaten at the party then someone specifically asked for the leftovers. So, hopefully someone else will like it.
2 blocks cream cheese, softened in the microwave
dehydrated onion (if you don’t feel like mincing) to taste (at leat a couple of tsps)
chives to taste
dehydrated pepper flakes to taste - I like it very spicy
2 cans drained crab meat
salt to taste
Mix well
Garnish with parsley flakes and serve
or
You can line a mold with plastic wrap, fill with dip, then refrigerate.
Turn onto pretty plate, remove plastic wrap and serve with good crackers
I go the easy cheap route. Can of refried beans, block of chedder, hot sauce, and salsa. I usually heat up the beans with shittons of cheese in there to melt the cheese, than liberally apply hot sauce and salsa (pico de guillo, the chunky fresh kind of salsa, none of this canned crap they try and pawn off). Eat with tortilla chips, though if I had to tell you that you should stomp on your own foot… now… i’m waiting!
ETA: You can also add (more) fresh onion and cilantro for more goodness, though admittedly those should be in the pico
Also, that feta dip sounds delicious, might have to try… oh wait, that’s right, I live in japan, where “natural” is a flavor of cheese… stupid japaneses…
-Chopped cooked spinach
-mayo
-shredded white cheese (mozz, swiss, monterey jack, strange odd remnants in the fridge door)
and
Garlic and dried onion as appropriate, nuke 2 minutes. For reasons unknown to food science, dried onions work better than fresh in this.
Equal parts sour cream and salsa, the classic Florida party dip. At least the people I knew in Fla used that recipe. It’s extremely simple, but really really good with tortilla chips!
1 pkg of Velveeta (or your preferred processed cheese block)
1~2 cans of Rotel diced tomatoes (depending on personal preference) (can substitute any diced tomato and jalapeno mix in a can, I often use Kroger brand)
1 lb ground beef or sausage (sausage is better, but ground beef is okay in a pinch)
Brown sausage and drain (no need to get all that fat in an already horribly unhealthy dip). Add canned tomatoes to sausage, slice the velveeta into the pan, cook slowly and stir often until completely melted. Serve with or on top of tortillas of choice. These are the stovetop directions, but it is even better made in a crockpot if you have one.
You can leave it as is or add onions, beans, etc. However, I think dips should err on the side of simplicity.
My unique worldview does not allow for cheese-based dips not made from pasteurized, processed cheese-like products.
ETA: Further confirming my belief that Ohio is the Florida of the Midwest and Florida is the Ohio of the Southeast, I also often had the sour cream and salsa dip. My mother and I, being the lazy sort, would often just put tortilla chips in a bowl and top them with equal parts salsa and sour cream, and eat this with a fork.
1 tbsp olive oil
4 cloves of garlic (or more if you love garlic)
1/2 package frozen spinach (thawed and drained)
1 block/package cream cheese
1 cup sour cream
1 can artichoke hearts (preferably packed in water, not marinated)
Saute garlic and diced artichoke hearts in olive oil. Add spinach to pan and cook/stir until heated through. Add sour cream and cream cheese (the cream cheese melts in easier if it’s already at room temperature and cut into smaller pieces). Cook until everything is well mixed and melted.
Serve warm, with something to dip/spread it on. I like sliced baguette or slices of pita bread.
Two tins Nestle Extra Thick Cream (also known as Reduced Cream)
1 packet Maggi Cream of Onion soup powder.
Mix soup powder with reduced cream, add vinegar or lemon juice to taste.
Allow to mature for 6 hours in the fridge before use.
Mexican Dip
Spread a tin of refried beans in a dish.
Sprinkle a packet of Taco mix powder over the beans (you choose the heat)
Cover with a jar of salsa
Top with 50/50 Sour Cream/Mayonnaise.
Refrigerate for 6 hours, then serve.
1 16 oz. container of sour cream
1 envelope Italian Salad Dressing and Recipe Mix (the dried stuff – Good Seasons is the name brand)
1 14 oz. can of artichoke hearts, drained, chopped
1 10 oz. package of frozen spinach, thawed, well drained
1/2 chopped red pepper
1/4 cup chopped green onions
Mix all ingredients until well blended, cover. Refrigerate several hours until chilled.
Heat dressing and hot sauce in a sauce pan. Add cream cheese and stir until there are no lumps. Add chicken and cheddar and stir 'til smooth. Pur into a baking dish and bake at 350 for 30 minutes.
I like this dip so much I started a thread about it!
Ingredients:
1 8oz package cream cheese
1 can cream of potato soup
1 4oz can tiny shrimp
1/2 tsp horseradish
1/2 tsp salt/pepper/seasoning salt
2 Tbsp finely minced onion
1/3 cup slivered almonds
6 oz shredded cheddar cheese*
Directions:
Blend cream cheese, cream of potato soup and shrimp in food processor until smooth.
Add onions, horseradish, salt and pepper and mix well.
Spread one half of shrimp mixture into the bottom of buttered 8x8 baking dish.
Sprinkle with almonds and half of shredded cheddar cheese.
Add remaining shrimp mixture. Sprinkle remaining cheddar cheese on top.
Bake at 350F for 30-35 minutes. Serve hot with crackers or thick potato chips.
The amount of cheese used may vary depending on the size of the baking dish you use. The top layer should be light so it does not form a hard shell and puff up during baking.
I’ve been trying to think of something other than almonds to put in the middle for nut-allergic people, but I haven’t decided on anything yet. It probably wouldn’t be a big deal to leave them out, but they give the dip a little texture.
(EEK! Stonebow left his account signed in! This is actually FaerieBeth!)
I’ve had really good luck with this dip recipe during the holiday season. It’s something different, at any rate. I stumbled upon it at my local Williams Sonoma store, and thought it tasted divine.
Williams Sonoma Pumpkin & Cream Cheese Dip
1/2 jar of Williams Sonoma Pecan Pumpkin Butter
8 oz Cream Cheese, softened
1/2 cup chopped pecans
3 strips of bacon, cooked and crumbled
Green onions to taste
Mix it all together, and serve with crackers or little toasts.
When I make it, I use neufchatel, instead of full fat cream cheese, and center cut bacon (which has less fat than regular bacon). Also, you can use canned pumpkin pie mix instead of the fancy Pecan Pumpkin butter -it will take about 1/2 the can.
I also tend to double the recipe, as this stuff goes fast! Enjoy!
Ro-Tel, of course, is the holy grail for Canadian cooks who have been to Texas and want to educate our fellow Canucks on two things:
1 - Barbeque is a noun, not a verb, and is NOT grilling
and
2 - Queso is the perfect food for all occasions, and no matter how much you futz around with assorted recipes, there is NO greater queso mix than 1 can of Ro-Tel and 1 block of Velveeta.
Annoyingly, you can NOT get Ro-Tel anywhere in Canada AFAIK and this leads to constant trips to Buffalo to scoop however many cans of the stuff Tops happens to have on the shelf at any given time.
I don’t make too many dips, but I have helped make cheese balls. My Favorite is a Braunschweiger Cheese Ball…
Braunschweiger Cheese Ball
8 ounces braunschweiger sausage (liver sausage)
8 ounces cream cheese
1 tablespoon worcestershire sauce
1 dash garlic salt
2 chopped green onions
1/4 cup chopped walnuts
Let Braunschweiger and cream cheese reach room temperature. Mix first five ingredients together and form a ball. Refrigerate for 15-20 minutes. Roll in the walnuts and serve with crackers.
