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( 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: |
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( 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 |
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( 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! |
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( 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. |
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( 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. |
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( 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. |
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( 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 |
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( 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. |
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( 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. |
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( 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. |
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( 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 |
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( 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. |
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( 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. |
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( 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. |
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( 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. |
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( 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. |
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( 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 |
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( 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. |
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( 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. |
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( 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. |
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( 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.
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( 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 |
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( 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. |
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( 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. |
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( 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. |
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( 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. |
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( 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 . |
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( 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. |
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( 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. |
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( 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. |
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( 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. |
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( 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. |
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( 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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Do you have a Dip recipe you would like to share? We will post it for others
to use. |
