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Great Dips, From Beans to Cheese and Many Favorites
Many Dips for you, some Salsa and Sauces to. Anchovy, Artichoke, Avacado and Cheese. Bacon, Bean, Broccoli and Mushroom plus many more. Texas, Tex Mex, Mexican Dips. All the flavors of the South. Plus our Archives of flavors. OH THERE ALL SO SO GOOD!
( 1 ) Anchovy Olive Dip: ( 2 ) Artichoke And Green Chili Dip: ( 3 ) Artichoke Chili Dip: ( 4 ) Avocado Bacon Dip: ( 5 ) Avocado Cream Cheese Dip: ( 6 ) Avocado Dip: ( 7 ) Bacon Cheese Dip: ( 8 ) Bacon Dip: ( 9 ) Bacon Horseradish Dip: ( 10 ) Bacon Cheddar Dip: ( 11 ) Bean Dip 1: ( 12 ) Bean Dip 2: ( 13 ) Bean Dip 3: ( 14 ) Black Bean Dip: ( 15 ) Blue Cheese Dip 1: ( 16 ) Blue Cheese Dip 2: ( 17 ) Broccoli And Mushroom Dip: ( 18 ) Cheesy Broccoli Dip: ( 19 ) Cheddar Cheese Dip: ( 20 ) Cheese and Chili Dip: ( 21 ) Chili Con Queso: ( 22 ) Chili Cheddar Dip: ( 23 ) Chili Cheese Dip: ( 24 ) Chili Cream Cheese Dip: ( 25 )Chili Dip 1: ( 26 ) Chili Dip 2: ( 27 ) Chili Dip 3: ( 28 ) Mexican Bean Dip: ( 29 ) Mexican Cheese Dip 1: ( 30 ) Mexican Cheese Dip 2: ( 31 ) Mexican Crockpot Dip: ( 32 ) Mexican Party Dip:
( 1 ) Anchovy Olive Dip:
  1       cup dairy sour cream
     1/2 cup finely chopped stuffed green olives
  1 1/2  tablespoons anchovy paste
     1/2  teaspoon grated onion

Combine ingredients; mix well. Chill

( 2 ) Artichoke And Green Chili Dip:
     2/3  cup nonfat mayonnaise
     1/2  cup plain low fat yogurt
      14  ounces artichoke hearts drained and chopped
  4        ounces green chilis drained and chopped
     1/4  cup parmesan cheese grated
  1        garlic clove minced
     1/4  teaspoon hot sauce
  1        shot vegetable cooking spray
  2        tablespoons parmesan cheese grated

Combine mayonnaise and yogurt in a medium bowl stiring until smooth. Add chopped artichoke hearts and next 4 ingredients stiring well. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake uncovered , at 350 for 25 minutes. Sprinkle with 2 tablespoons Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 minutes or until lightly browned. Garnish with green chili slices, if desired. Server with whole wheat toast points, breadsticks, unsalted crackers, melba toast rounds, and fresh vegetables!

( 3 ) Artichoke Chili Dip:
  1      can artichoke hearts drained and chopped (14-oz)
  1      cup grated parmesan cheese
  1      can green chili peppers chopped
(4-oz)
  1      cup mayonnaise

Tortilla chips for dipping In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips.

( 4 ) Avocado Bacon Dip:
  6       slices bacon crisply fried and crumbled
  2       tablespoons lemon juice
     1/4 small onion
  2       medium avocados cubed
  1       teaspoon salt
     1/4 teaspoon Tabasco sauce

Put all ingredients except bacon into blender container, cover and process at high speed ("mix") until smooth. Add bacon and continue to process until mixed.

( 5 ) Avocado Cream Cheese Dip:
  1      ripe medium-size avocado peeled and pitted
  2      Teaspoons fresh lemon juice
  1      Package cream cheese
(3 oz.)
  2      Tablespoons mayonnaise
  2      Teaspoons finely chopped chives or green onion tops
  1      Tablespoon finely chopped fresh parsley
    3/4 Teaspoon salt
  1      Dash cayenne red pepper

Add lemon juice to avocado mash and mix with cream cheese. Blend in mayonnaise, chives or onion tops, parsley, salt and cayenne. Chill.

( 6 ) Avocado Dip:
 1       medium  ripe avocado peeled pitted
                        and mashed
     1/2 cup prepared best foods house dressing salad
                        dressing
  1       tablespoon chopped chilies drained
  2       teaspoons  worcestershire sauce
  1       teaspoon  lemon juice

In medium bowl stir together all ingredients until blended. Cover, chill. Makes about 1 1/2 cups

( 7 ) Bacon Cheese Dip:
 16     slices bacon diced fried & drained
 16     ounces cream cheese softened & cubed
  4      cups shredded cheddar cheese
  1      cup half and half
  2      teaspoons Worcestershire sauce
  1      teaspoon dried minced onion
     1/2 teaspoon dry mustard
     1/2 teaspoon salt
  1       dash hot sauce

Put all ingredients in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.

( 8 ) Bacon Dip:
  1       pkg. cream cheese (3 oz.)  softened
     1/4 cup sour cream
  2       teaspoons catsup
  1       teaspoon prepared mustard
     1/8 teaspoon ground ginger
  8       slices bacon cooked and crumbled

Combine first 5 ingredients, beat at medium speed of an electric mixer until smooth. Stir in bacon; serve with assorted crackers.

( 9 ) Bacon Horseradish Dip:
    1/2 cup miracle whip
  1       cup sour cream
     1/4 cup real bacon bits
     1/4 cup prepared horseradish

Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups.

( 10 ) Bacon Cheddar Dip:
  12      ounces  cream cheese
      2/3 cup  half and half
      3/4 cup  mayonnaise
   2       teaspoons  fresh lemon juice
   2       teaspoons  onion
      1/2 teaspoon  tabasco sauce
      1/2 teaspoon  worcestershire sauce
      1/2 teaspoon  sharp cheddar cheese
     1/4  cup  bacon bits

Soften cream cheese in a mixer gradually beat in half and half to thin add remaining ingredients-mix well cover and chill serve slightly chilled or at room temperature

( 11 ) Bean Dip 1:
   1        29 ounce can refried beans
   1        4 oz can chopped ripe olives
       1/2 cup chopped onion
       1/4 cup taco sauce
    1       teaspoon garlic
    1 1/4 cups grated cheese

Mix and bake at 350 degrees for 30 minutes. Good as dip with tortilla chips or veggies. Would make a great burrito. 

( 12 ) Bean Dip 2:
      1/4 cup green chilies diced
      1/4 cup tomato sauce or mild chili salsa
(green or
            red)
   4       green onions chopped
      1/4 teaspoon to 1/2 ts cumin
      1/2 garlic clove minced
   1       30 ounce can refried beans
 
This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired.
( 13 ) Bean Dip 3:
  1     pound  ground beef
  1     can  refried beans
  1     cup  chunky salsa
  8     ounces  grated cheddar cheese
  1     teaspoon  taco seasoning mix
 
Brown and drain ground beef. Add remaining ingredints and stir. Cook in oven, crockpot or microwave until cheese melts and is heated through. Serve with tortilla chips.
( 14 ) Black Bean Dip:
   1       can  black beans rinsed and drained
      1/2 cup  miracle whip free dressing
      1/2 cup  reduced calorie sour cream
   1       can  chopped green chiles drained
   2       tablespoons chopped cilantro
   1       teaspoon chili powder
      1/2 teaspoon  garlic powder
            few drops of hot pepper sauce

Mash bean with fork. Stir in remaining ingredients until well blended; refrigerate. Serve with tortilla chips.

( 15 ) Blue Cheese Dip 1:
   1      package blue cheese (4oz)
   1      package cream cheese softened
(8oz)
     1/3 cup sweet white wine
   1      tablespoon snipped parsley
   1      teaspoon worcestershire sauce
   1      dash garlic powder
   2      tablespoons snipped parsley

Mix blue cheese and cream cheese in small mixer bowl,  stir in wine gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the Worcestershire sauce and garlic powder. Cover and refrigerate until ready to serve. Garnish with 2 tablespoons parsley.

( 16 ) Blue Cheese Dip 2:
   2       oz Blue cheese crumbled
     1/2   cup Mayonnaise
     1/2   cup Sour cream

Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings

( 17 ) Broccoli And Mushroom Dip:
   2       cups broccoli chopped
   1       tablespoon vegetable oil
   1       garlic clove
      1/2 onion chopped
      1/4 pound mushrooms chopped
      3/4 cup cottage cheese low fat
      1/4 cup yogurt low fat plain
   1       pinch salt and pepper to taste
 
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate.
( 18 ) Cheesy Broccoli Dip:
   1       package frozen chopped broccoli
   1       16 ounce box velveeta cheese
     1/8  teaspoon garlic salt

Microwave broccoli in a 2 quart bowl on high for 3 minutes. Drain. Add cheese and garlic salt, and melt 2 to 3 minutes in microwave. Stir well, and serve in hallowed out round bread.

( 19 ) Cheddar Cheese Dip:
  12      ounces  cream cheese
      2/3 cup milk
      3/4 cup mayonnaise
   2       teaspoons fresh lemon juice
   2       teaspoons onion
      1/2 teaspoon tabasco sauce
      1/2 teaspoon worcestershire sauce
   1       cup sharp cheddar cheese

Soften cream cheese in a mixer gradually beat in milk to thin add remaining ingredients-mix well cover and chill serve slightly chilled or at room temperature.

( 20 ) Cheese and Chili Dip:
   1       package cream cheese softened (8 oz.)
   1 1/2 cups shredded mild Cheddar cheese
(6 oz.)
   1      tablespoon lemon juice
   1      tablespoon chicken flavored bouillon granules
   1      dash hot sauce
   1      medium tomato chopped
   1      can chopped green chilis drained 
   1      tablespoon finely chopped onion

Combine first 5 ingredients in a mixing bowl; beat at medium speed of electric mixer until smooth. Stir in next three ingredients. Chill.
( 21 ) Chili Con Queso:
   1       cup american cheese grated
   1       medium  tomato chopped
      1/2 cup cheddar cheese grated
   1       can green chili chopped
      1/8 teaspoon garlic powder
      1/4 cup cream approximately
 
In medium-weight pan melt cheese on low heat. Add cream and stir constantly to prevent scorching. Stir in tomato, chili, and garlic powder. Add more cream if needed to reach dipping consistency. Serve warm with tostados
( 22 ) Chili Cheddar Dip:
     3/4 pound  cream cheese
     2/3 cup  milk
     3/4 cup  mayonnaise
  2       tablespoons  fresh lemon juice
  2       tablespoons  onion
     1/2 teaspoon  tabasco sauce
     1/2 teaspoon  worcestershire sauce
  1       cup  sharp cheddar cheese
  4       ounces  diced green chilies

Soften cream cheese in a food processor or mixer gradually beat in milk to thin add remaining ingredients-mix well cover and chill for at least 4 hours, serve slightly chilled or at room temperature.

( 23 ) Chili Cheese Dip:
   1       cup low fat cottage cheese
   3       tablespoons grated parmesan cheese
      1/4 cup chili sauce
      1/4 teaspoon onion powder
      1/4 cup skim milk

Whirl all ingredients in blender until smooth. Chill. Serve with raw veggies.

( 24 ) Chili Cream Cheese Dip:
   1      block cream cheese
   1      can chili with no beans

Put in crockpot and stir occasionally until melted. Serve with tortilla chips. If you had a big crowd you could double or triple the recipe.

( 25 )Chili Dip 1:
   2       cans chili without beans (15 oz.)
   1       can tomatoes (14 oz.) mashed
   1       pound process cheese spread cut into 1 inch
            cubes
   1       tablespoon Worcestershire sauce
      1/4 teaspoon hot sauce

Combine all ingredients in top of double boiler. Cook over low heat, stirring frequently until cheese melts. Serve warm with taco chips.

( 26 ) Chili Dip 2:
  2       cups  sweet red onion
  1       teaspoon  garlic
     1/2 cup  green bell pepper
  4       ounces  canned diced mild green chil
  2       tablespoons  jalapeno chile
  1       cup  plum tomato
  1       cup  light brown sugar
  1       teaspoon  cumin
 
Combine ingredients-mix well cover and chill for at least 3 days, allowing flavors to meld serve slightly chilled or at room temperature .
( 27 ) Chili Dip 3:
   2      cans chili with no beans large
   1      pound cheddar cheese shredded
   1      cup sour cream
   1      cup picante sauce

Microwave chili until hot. Add shredded cheddar cheese and mix until cheese is melted. Return to microwave if needed. Add sour cream and picante sauce (I use hot). Mix well. Serve with nacho chips or plain corn chips.

( 28 ) Mexican Bean Dip:
   4      slices bacon small pieces
  31     ounces pork & beans in tomato sauce
     1/2 cup shredded sharp cheddar
   1      teaspoon garlic salt
   1      teaspoon chili powder
     1/2 teaspoon salt
   2      teaspoons vinegar
   2      teaspoons worcestershire sauce
           cayenne pepper (how much is your choice)

Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces.

( 29 ) Mexican Cheese Dip 1:
  1       Package (1 pound process cheese food)
  1       Teaspoon  taco seasoning
     1/2 Can  tomatoes and green chilies (10-ounce size)

Cube cheese and place in crock-ette. Cover and cook 1-1 & 1/2 hours until melted. Stir in tomatoes and green chillies and seasoning. Cover and continue cooking 1 to 1 and one half hours...Serve with taco chips or corn chipe.

( 30 ) Mexican Cheese Dip 2:
   2      tablespoons butter
   1      onion small
   1      garlic clove minced
   2      tablespoons jalapeno or chili pepper
   2      tablespoons all purpose flour
   1      cup milk
   1      tomato medium chopped
   1      cup cheddar cheese shredded
 
Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened. Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies.
( 31 ) Mexican Crockpot Dip:
   1      pound Jimmy Dean (mild, medium or hot) sausage
   1      pound lean ground beef
   1      medium pkg. velveeta cheese
   1      medium pkg. velveeta cheese mexican style
   1      medium jar pace picante sauce (mild, medium or hot)  
   1      15 oz can crushed tomatoes drained

Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpot to low heat and add tomatoes.

( 32 ) Mexican Party Dip:
   1       package  cream cheese softened
      1/2 cup  Mayonnaise
      2/3 cup  salsa
(mild, medium or hot)
   1       cup  diced ham
      3/4 cup  shredded Cheddar cheese
      3/4 cup  shredded Monterey Jack or mozzarella
           cheese
      1/2 cup  chopped green pepper
      1/4 cup  sliced black olives

In bowl beat cream cheese and mayonnaise together until smooth. Spread evenly in a 12 x 8 inch (30 x 20 cm) rectangular or 12 inch (30 cm) round platter. Spread salsa on top, leaving a small border around edge. Sprinkle ham, cheeses, green pepper and olives on top. Cover and chill 30 minutes or until ready to serve. Tip: When ready to serve, sprinkle chopped fresh parsley around edge of layered dip. Serving Suggestion: Serve with plain nacho, corn, or tortilla chips to complete the Mexican theme.

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