dip recipes?

Discussion in 'Teacher Time Out' started by silverspoon65, Dec 31, 2009.

  1. silverspoon65

    silverspoon65 Enthusiast

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    Dec 31, 2009

    So as I posted in another thread, I was volunteered to make buffalo chicken dip for a party tonight but I am sick of it since I have made it so much lately. I want another idea for a dip that I can take, particularly a warm dip I can do in the crockpot. Any recipes? Thanks!
     
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  3. Aliceacc

    Aliceacc Multitudinous

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    Dec 31, 2009

    In a microwave safe bowl (I use Corning) layer:

    cream cheese
    salsa
    grated cheddar cheese.

    Microwave till the cheese is melted.


    I also have a baked clam dip that's easy. But the cookbook is in my room and Peter's still asleep. I'll post it later if you want.
     
  4. MrsC

    MrsC Multitudinous

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    Dec 31, 2009

    Here are a couple I like:

    Artichoke Dip:
    1 can artichoke hearts, drained
    1 cup parmesan
    1 cup mayonnaise
    Few drops Worcestershire

    Lightly mash artichokes. Add remaining. Heat in microwave or crockpot.

    Hot Swiss Almond Spread
    1 8-ounce package cream cheese
    1 and 1/2 cups grated swiss cheese
    1/3 cup mayonnaise or Miracle Whip
    1/3 cup sliced almonds, toasted
    1 green onion, finely chopped

    Combine all ingredients and bake for 15 minutes at 350F. (you can also heat this in a crockpot.)
     
  5. TeacherNY

    TeacherNY Phenom

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    Dec 31, 2009

    Spinach Artichoke Dip
    1 cup mayonnaise or salad dressing
    1 cup freshly grated Parmesan cheese
    1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
    1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
    1/2 cup chopped red bell pepper
    1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
    Toasted baguette slices or assorted crackers, if desired

    1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
    2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
    3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

    Chipotle Black Bean Dip
    2 large dried chipotle chiles
    1 cup Old El Paso® Thick 'n Chunky salsa
    1/2 cup jalapeño black bean dip
    2 tablespoons chopped fresh cilantro
    1 cup shredded Colby-Monterey Jack cheese (4 ounces)
    2 medium green onions, chopped (2 tablespoons)
    Sweet red cherry chile half, if desired
    Tortilla chips, if desired

    1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
    2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
    3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

    Roasted Eggplant dip

    2 medium eggplants, peeled
    1 red bell pepper, seeded
    1 red onion, peeled
    2 garlic cloves, minced
    3 tablespoons good olive oil
    1/2 teaspoon cayenne pepper
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons lemon juice
    2 tablespoons tahini
    3 tablespoons chopped parsley, plus extra for garnish
    Directions
    Preheat the oven to 400 degrees F.

    Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

    Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
     
  6. Mrs.DLC

    Mrs.DLC Comrade

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    Dec 31, 2009

    Reuben Dip
    1 can sauerkraut,drained
    1 8oz. cream cheese,cubed
    2 cups Swiss cheese
    4 or 5 oz. corned beef, chopped
    3 Tablespoons Thousand Island dressing
    Combine all ingredients in small crock pot. Cover and cook until melted.(stir to blend)
    Serve with party rye or rye crackers. You can add more corned beef, if desired.
     
  7. silverspoon65

    silverspoon65 Enthusiast

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    Dec 31, 2009

    Does anyone know one that uses chipped beef? I can't find this one recipe that my aunt has made before. It had cream cheese too.
     
  8. reverie

    reverie Companion

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    Dec 31, 2009

    I have it........ AHHHH it is so yummy...

    Hot Beef and Cheese Dip

    2.5oz sliced dried beef
    8oz cream cheese
    3 green onions, chopped
    1/3 cup green pepper, chopped
    1/2 cup sour cream
    2 tbs. milk

    Chop everything, mix together, and put in a mini crock pot. Mmmm!!

    Edit: If you use the Pillsbury french loaf bread with it, it's like heaven on a plate!
     
  9. JaimeMarie

    JaimeMarie Moderator

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    Dec 31, 2009

    Simple Spinach Dip (from real simple magazine)
    Serves 6 Hands-On Time: 05m Total Time: 15m
    Ingredients

    * 4 pitas
    * 2 tablespoons olive oil
    * 1/4 teaspoon kosher salt
    * 1 10-ounce box frozen spinach, thawed
    * 1 1/2 cups store-bought hummus (from two 8-ounce containers)

    Directions

    1. Heat oven to 350° F.
    2. Brush both sides of each pita with some of the oil and sprinkle with the salt. Cut each pita into 6 triangles and transfer to a baking sheet. Bake until golden, about 10 minutes.
    3. Meanwhile, squeeze the spinach to remove any excess water. In a food processor or blender, puree the spinach and hummus. Spoon into a dish and serve with the pita chips.
     
  10. janlee

    janlee Devotee

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    Dec 31, 2009

    You stated that you want to eat healthier. Why not try a WW dip that you can enjoy as well as everyone else. Check out the WW website. They have a lot of choices. Fresh veggies with a lo-cal dip or cut up fresh fruit in a big bowl would be a great choice.
     
  11. czacza

    czacza Multitudinous

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    Dec 31, 2009

    Roasted Garlic and Rosemary dip:
    1 bulb garlic
    1 tablespoon butter
    1 teaspoon lemon juice
    4 ounces cream cheese, softened, cut into 1 inch wedges
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    1/2 teaspoon dried rosemary, crushed
    kosher salt and pepper to taste
    Preheat oven to 400 degrees.
    Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Remove from oven and allow to cool completely.
    Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.
    Remove from refrigerator, stir. Serve.

    You could make it figure friendly by using fat free or low fat versions of the cream cheese, sour cream, and mayo.
     
  12. czacza

    czacza Multitudinous

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    Dec 31, 2009

    Hot crab dip....I would lick the bowl clean.

    2 PKG CREAM CHEESE- SOFTENED
    2 CANS CRABMEAT-DRAINED, FRESH IS BETTER
    1/2 CUP PARMESAN CHEESE
    1/4 CUP GREEN ONIONS - SLICED
    2 TBS WHITE WINE, SOMETHING YOU WOULD DRINK
    2 TSP PREPARED HORSERADISH
    HOT SAUCE TO TASTE


    MIX ALL INGREDIENTS UNTIL WELL BLENDED. BAKE AT 350 FOR 30 MINUTES, SERVE WITH CRACKERS OR CRUSTY BREAD, ENJOY!!
     

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