Dips

Salsa

Dips

When having a party it’s always a great idea to have a variety of dips out especially if you want to create a twist on those old favorites like Americana Pigs in a Blanket! 

Salsa

3 Finely Chopped Medium Tomatoes

1 Small Finely Chopped Red Onion

2 to 4 Fresh Serrano, Habanero, or Jalapeno Chile Peppers (Seeded & Finely Chopped)

2 Tablespoons Lime Juice

2 Tablespoons Snipped Fresh Cilantro

1/4 Teaspoon Kosher Salt

4 Minced Garlic Cloves

In a medium-size bowl stir together the tomatoes, onions, chile peppers, lime juice, cilantro, kosher salt, and garlic. Transfer to serving bowl and cover with plastic wrap. Chill for 2 to 48 hours. Makes about 2 cups

Chipotle Agave Mustard

6 Tablespoons Agave Syrup

6 Tablespoons Dijon Mustard

6 Tablespoons Yellow Mustard

3 Tablespoons Adobo Sauce (From a Can of Chipotle Chiles in Adobo)

1 Teaspoon Freshly Ground Pepper

In a medium-size bowl combine the agave, both mustards, the adobo sauce, and pepper. Mix well. Transfer to serving bowl.  Makes about 1/2 cup.

Crab Dip

1 Cup Cooked Crabmeat

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

2 Tablespoons Finely Chopped Red Onion

1 Tablespoon Snipped Fresh Dill

1 Teaspoon Finely Shredded Lemon Peel

1 Teaspoon Lemon Juice

1 Teaspoon Hot Pepper Sauce

1/8 Teaspoon Ground Cayenne Pepper

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a medium-size bowl combine crabmeat, mayonnaise, sour cream, onions, dill, lemon peel, lemon juice, hot pepper sauce, cayenne pepper, kosher salt and pepper. Transfer to serving bowl. Cover with plastic wrap and chill for 2 to 24 hours. Make about 1 1/3 cups.

Dill Dip

8 Ounces Softened Cream Cheese

8 Ounces Sour Cream

1 Finely Chopped Green Onion

2 Tablespoons Snipped Fresh Dill

1/2 Teaspoon Kosher Salt

1 Tablespoon Milk

In a medium-size bowl beat with an electric mixer cream cheese, sour cream, green onions, dill, milk, and kosher salt. Transfer to serving bowl and cover with plastic wrap. Chill for 1 to 24 hours. Makes about 2 cups.

Creamy Blue Cheese Dip

8 Ounces Softened Cream Cheese

8 Ounces Sour Cream

1 Finely Chopped Green Onion

1/2 Cup Crumbled Blue Cheese

1 Tablespoon Milk

1/3 Cup Finely Chopped Toasted Walnuts

In a medium-size bowl beat with an electric mixer cream cheese, sour cream, green onions, blue cheese, milk and walnuts. Transfer to serving bowl and cover with plastic wrap. Chill for 1 to 24 hours. Makes about 2 cups.

White Bean Dip

1/4 Cup Soft Bread Crumbs

2 Tablespoons Dry White Wine

15 to 19 Ounces Great Northern Beans (Rinsed & Drained)

1/4 Cup Toasted Slivered Almond

2 Tablespoons Lemon Juice

2 Tablespoons Olive Oil

1/4 Teaspoon Kosher Salt

1/2 Teaspoon Ground Cayenne Pepper

3 Minced Garlic Cloves

2 Teaspoons Snipped Fresh Basil

In a small-size bowl combine bread crumbs and wine. Set aside to soak for 10 minutes. In a food processor or blender combine beans, almonds, lemon juice, olive oil, salt, cayenne pepper, and garlic. Cover and process until almost smooth. Add bread crumb mixture and process until smooth. Transfer to a bowl and stir in basil. Cover with plastic wrap and chill for 4 to 24 hours. Garnish with extra basil if you like. Makes about 2 cups.

Creamy Dip For Fruit

Ounces Softened Cream Cheese

8 Ounces Sour Cream

1/4 Cup Packed Light Brown Sugar

1 Teaspoon Vanilla Extract

2 Tablespoons Milk

In a medium-size bowl beat cream cheese with an electric mixer until smooth. Gradually add sour cream. Beat until combined. Add brown sugar and vanilla. Beat just until combined. Stir in milk. Transfer to serving bowl. Cover with plastic wrap and chill for at least 1 hour before serving. Serve with assorted fruit. Makes about 2 cups.

Clam Dip

INGREDIENTS

2 Cups Sour Cream

1 Cup Cooked, Cooled & Chopped Clams

3 Tablespoons Clam Juice

1 1/2 Tablespoons Lemon Juice

1/2 Teaspoon Worcestershire Sauce

1/2 Teaspoon Ground Cayenne Pepper

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

In a medium-size bowl combine sour cream and clams. Mix well. Add lemon juice, Worcestershire, cayenne pepper, kosher salt, and pepper. Transfer to serving bowl. Cover with plastic wrap and chill for at least 1 hour before serving. Makes about 3 cups.

Dips

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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