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Posts Tagged ‘dips’

Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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homemade-guacamole

Homemade Guacamole

Ingredients
3 medium ripe avocados, peeled and cubed
1 garlic clove, minced
1/4 to 1/2 teaspoon salt
2 medium tomatoes, seeded and chopped, optional
1 small onion, finely chopped
1/4 cup mayonnaise, optional
1 to 2 tablespoons lime juice
1 tablespoon minced fresh cilantro

Directions
Mash avocados with garlic and salt. Stir in remaining ingredients. Yield: 2 cups.

Recipe found here: Homemade Guacamole

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Inside-Out Veggie Dip

Inside-Out Veggie Dip

Ingredients
2 large cucumbers
16 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
1 tablespoon finely chopped carrot
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder

Directions
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.

Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.

In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.

Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour. Yield: 3-1/2 dozen.

Recipe found here: Inside-Out Veggie Dip

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Fresh Vegetable Dip

Fresh Vegetable Dip

Ingredients
1-1/2 cups (12 ounces) sour cream
3/4 cup mayonnaise
1 tablespoon dried minced onion
1 teaspoon garlic salt
1 teaspoon dill weed
1 teaspoon dried parsley flakes
Dash Worcestershire sauce
Fresh vegetables

Directions
In a small bowl, mix the first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables. Yield: 2-1/4 cups.

Recipe found here: Fresh Vegetable Dip

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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips, optional

Directions
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

Recipe found here: Buffalo Chicken Dip

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Mexican Mess (Bean Dip)

Ingredients:

1 (16 ounce) can fat-free refried beans
1 cup salsa (I like medium)
4 ounces green chilies
1 cup cheese , shredded (I like a Mexican or taco blend)

Directions:

1 – Spray a pie plate.
2 – Mix all ingredients and place in pie plate.
3 – Bake at 350 degrees for about 15 minutes or hot in the center.
4 – Add extra cheese and anything else you want on top.

Recipe found here: Mexican Mess (Bean Dip)

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artichoke-spinach-dip

Spinach Artichoke Asiago Dip

Ingredients
1 (14 ounce) can artichokes quartered
1 cup spinach blanched or frozen
4 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Directions
shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
add salt, pepper to your taste.
add more shredded cheese to your taste.
best made a day ahead of time to let flavors meld together.

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