Dips

Rhubarb Chutney

April 7, 2016

Try this gently spicy chutney alongside roasted or grilled meats, or with a cheese plate.

Cajun Bean Dip

December 26, 2015

Try this great party dip to satisfy everyone, including those who are looking for healthy alternatives.

Zucchini Guacamole

September 4, 2015

Holy Guacamole! You can’t be serious? Sure, why not?! What else are you going to do with all of that late summer zucchini?

Avocado Lime Dip

February 1, 2015

This avocado dip is a tangy alternative to the usual party time guacamole. Serve with the chili pita chips for a tasty pre-game dip.

Creamy Dill Dip

January 27, 2015

Chunks of hearty bread are wonderful with this cool and creamy party dip. Vegetables also make delicious dippers. Try an assortment such as cherry tomatoes, whole mushrooms, carrot and celery sticks, broccoli and cauliflower florets, and zucchini slices. This dip also goes well with grilled shrimp. Dip may be stored in a covered container refrigerated for up to 2 weeks, which makes a perfect “make ahead” dish.

Gorgonzola Dip

December 13, 2014

Everyone loves their vegetables with a nice dip. Your crudité tray should have a beautiful array of fresh vegetables that are just begging to get dipped in this delicious Gorgonzola Dip.  It’s so good you’re going to have to keep an eye out for those double dippers!

Kalamata Olive Tapenade

September 25, 2014

Recently a friend of mine asked me for a tapenade recipe. Tapenade is easy to make and super versatile. It can be used as a dip, for bruschetta, or for a sandwich spread. Often times I will coat a chicken breast with it and roast in the oven. You can use any kind of olives that you want, except canned olives. Make sure that all pits are removed. 

Chickpea Spread

July 22, 2014

Try this Greek spread with pita wedges and topped with feta and dill.

 

 

Dips

February 1, 2014

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

Crunchy Egg Dip

August 27, 2013

Blue Cheese Salad Dressing 2Crunchy Egg Dip

Bacon and eggs are more than just a breakfast staple; here they combine with cream cheese, blue cheese crumbles and crunchy vegetables to make a tempting dip.

INGREDIENTS

8 Ounces Softened Cream Cheese

4 Hard Boiled Eggs (Finely Chopped)

4 Strips Bacon (Cooked, Drained, Crumbled)

1 Tablespoon Blue Cheese Crumbles

1 Chopped Dill Pickle

1/2Chopped Medium Green Bell Pepper

1/2 Cup Thinly Sliced Green Onions (Including Tops)

1 Tablespoon Milk

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a medium-size bowl, stir together the cream cheese, eggs, bacon, blue cheese, pickles, green pepper, and green onions.  Stir until well combined.  Stir in the milk, salt, and pepper.  Cover and place into the fridge for at least 2 hours or overnight.  Transport to the cooler if you are taking on a picnic.  Makes about 3 cups.

Latest Recipes

Standing Rib Roast With Jus

Standing Rib Roast With Jus

Lighter Pasta Alfredo

Lighter Pasta Alfredo

Sheet Pan Eggnog Pancakes

Sheet Pan Eggnog Pancakes

Sweet Potato Casserole With Marshmallows

Sweet Potato Casserole With Marshmallows

Bacon Wrapped Turkey Breast

Bacon Wrapped Turkey Breast