Food court 9-26

Dips are always great to get things started when you are having an open house, a party or when the guys are coming over for football. Dips are also great even if you’re just having a few folks over for dinner for an evening of games, TV and/or conversation.

B.L.T. Dip

1 cup (8 ounces) sour cream

1 cup mayonnaise

1 cup (4 ounces) shredded cheddar cheese

1 cup chopped seeded tomatoes

6 bacon strips, cooked and crumbled

1 tablespoon chopped green onion

In large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until ready to serve. Garnish with onions. Serve with assorted crackers. Makes 3 cups.

Knorr Spinach Dip

1 10-ounce package frozen chopped spinach, thawed (do not use fresh)

1 1/2 cups sour cream

1 cup mayonnaise (I use Hellmann’s)

1 4-ounce package Knorr vegetable soup mix

1 8-ounce can water chestnuts, finely chopped

3 green onions, finely chopped

Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite-size pieces. Butter inside of bread shell, fill loaf with dip and place in platter and surround with bread pieces and variety of raw vegetables. Then get out of the way! After the dip is eaten, enjoy the dip soaked bread shell.

Green Olive Dip

1 pound ground beef

1 medium sweet red pepper, chopped

1 small onion, chopped

1 16-ounce can refried beans

1 16-ounce jar mild salsa

2 cups (8 ounces) shredded part skim mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

1 5 3/4-ounce jar sliced green olives with pimientos, drained

Tortilla chips

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink, drain. Transfer to a greased 3-quart slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low for 3 to 4 hours or until cheese is melted, stirring occasionally. Serve with chips.

Slow Cooker Cheese Dip

1 pound ground beef

1/2 pound bulk spicy pork sausage

2 pounds process cheese (Velveeta), cubed

2 10-ounce cans diced tomatoes and green chilies

Tortilla chips

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in cheese and tomatoes. Cover and cook on low for 4 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips.

Warm and Creamy Bacon Dip

8 ounces softened cream cheese

2 cups sour cream

3 ounces cooked bacon, crumbled or bacon bits

2 cups cheddar cheese, shredded

1 cup chopped green onion

Bring cream cheese to room temperature. Preheat oven to 400°. In a bowl, combine all ingredients. Place in 1-quart baking dish, cover and heat 25 to 30 minutes or until hot. Serve with sliced French bread, cracker and or chips. You may also place dip in hollowed out round sourdough loaf bread wrapped in foil and heat in 400° degree oven for 30 minutes.

Breakstone’s Creamy Layered BLT Dip

1 16-ounce container Breakstone’s sour cream

1/2 teaspoon onion powder

1 21-ounce package Oscar Mayer ready to serve bacon

1/2 cup Kraft shredded cheddar cheese

2 medium tomatoes, chopped, divided

1 cup shredded lettuce

Mix sour cream and onion powder. Spoon onto bottom of shallow serving dish. Heat bacon as directed on package. Cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup of the tomato and the lettuce, sprinkle with the remaining tomato. Serve with Ritz toasted chips Original or fresh vegetable dippers.

7 Layer Taco Dip

1 pound Bob Evans original roll sausage

1 16-ounce can refried beans

1 1.25-ounce package taco seasoning mix

2 cups (8 ounce) shredded Mexican cheese blend

1 16-ounce container sour cream

1 4.5-ounce can chopped green chilies

1 large tomato, diced

1 6-ounce can sliced black olives

1 bunch green onions, chopped

1 11-ounce jar salsa

Tortilla chips

In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7-by-11-inch serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers. Serves 8.

Cheesy Spinach Dip

1/2 pound hot pepper jack cheese

1 pound Monterey Jack cheese

10 ounces frozen chopped spinach

2 ounces pimento peppers

1 medium chopped onion

1 cup milk

1/2 teaspoon garlic powder

1/8 teaspoon salt

1/2 teaspoon pepper

1 cup sour cream

1 package corn tortilla chips

Cut the cheese into small chunks. Defrost spinach and drain well. Drain pimentos. Cook onions until opaque. Mix all of the ingredients, except for the sour cream and corn chips. Microwave on low heat, stirring often until the cheese melts and mixture is smooth, 7 to 10 minutes. Before serving, stir in sour cream. Serve with corn chips. Serves 10.

Southwestern Dip Mix

1/2 cup dried parsley flakes

1/3 cup dried minced onion

1/3 cup chili powder

1/4 cup ground cumin

2 tablespoons dried minced chives

1 tablespoon salt

2 tablespoons paprika

1/2 teaspoon crushed red pepper flakes

Combine all the ingredients. Store in an airtight container in a cool dry place for up to 6 months. To prepare a batch of dip, add 2 tablespoon of mix to 1 cup of mayonnaise and 1 cup of sour cream, stir until blended. Serve with chips or vegetables.

Layered Blue Cheese Spread

3 8-ounce packages cream cheese, softened, divided

1 cup (4 ounces) crumbled blue cheese

1/4 cup plus 1 tablespoon sour cream, divided

2 tablespoons minced fresh parsley

1 tablespoon minced fresh cilantro

1 tablespoon minced chives

1/2 teaspoon coarsely ground pepper

1/2 cup chopped walnuts

Assorted breads and crackers

On a serving plate, spread two packages of cream cheese into an 8-inch circle. In a small bowl, combine the blue cheese, 1/4 cup sour cream, parsley, cilantro, chives and pepper until blended. Spread over cream cheese layer to with in 1/2 inch of the edge. In a small bowl, beat remaining cream cheese and sour cream until smooth. Spread over blue cheese layer to within 1 inch of the edges. Sprinkle with walnuts just before serving. Serve with breads or crackers. Makes 4 cups.

If you have any recipes you would like to share with our other readers, you can email then to me at judyd2313@frontier.com. Have fun!

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