Dips for chips, etc.

[Patience Worth]

For our family Christmas get-together (on New Year's eve - go figure) I am to bring chips and dips. Does anyone one have any much loved dip recipes? I plan to get corn chips, blue corn chips, potato chips... anything else? if a certain chip goes with a certain dip; please specify.

[jali]

1 can crab meat.
Scallions to taste (I use the white and the green parts) or onion finely diced
Dried red pepper or cayenne
1 pkg cream cheese softened

Mix well and nom. This is a thick dip, so corn chips or crackers would be best.

[Panacea]

Yes! I have a pizza dip that is great, also a cheesy one that is divine.

: scampers off for recipe box :

[Panacea]

Mississippi Sin:

1 loaf round bread
1 1/2 cups sour cream
2 cups shredded sharp cheddar cheese
8 oz cream cheese
1/3 cup diced green onions
1/2 cup crumbled cooked bacon
1/3 cup diced green chilies
1/3 teaspoon worchestershire sauce

Slice off top of bread, hollow out inside, take removed bread and cut up/tear into pieces (not the top!). Lightly toast shell, top, and bread pieces.

Mix all other ingredients and pour into shell. Place top on bread and wrap in aluminum foil. Bake in preheated 350 degree oven for 1 hour.

Serve with bread pieces, crackers or chips. This is another one that needs a sturdy dipper. Tostitos scoops would be good; wheat thins; or triscuits.

[Panacea]

Pizza Dip

8 oz cream cheese
14 oz jar pizza sauce
1/3 cup diced onions
1 1/2 cup shredded mozzarella cheese
6 oz diced olives
2 oz diced pepperoni

Preheat oven to 350 degrees. Spread the cream cheese in a pie plate or glass baking dish. Layer with other ingredients. Bake for 25 minutes until bubbly.

This is versatile, you can add all kinds of things like italian sausage, jalapenos, mushrooms, just whatever you like on your pizza.

This is good with those Ritz chips things for dippers.

[AuntiePam]

We use this dip for bacon-wrapped scallops but it's also good with crackers, and it's easy:

1 jar Pimento cheese spread
1 can Hormel deviled ham (the potted meat kind)
finely chopped onions or dried onion flakes

A good base for dips is cream cheese, sour cream, and mayo. Add shredded cheese, chopped olives, canned ham -- whatever suits your fancy.

[Random Precision]

Spanish Olive Dip

1 pint cottage cheese
1/2 pint sour cream
1 can chopped black olives
1 small tomato, diced finely
3-4 green onions, chopped
1 tsp dill weed (or more to taste)
1/4 tsp celery salt (or to taste)

optional - crumbled bacon or a dash or two of Liquid Smoke

Blend all together well and chill. Serve with sturdy chips or crackers. Excellent with Ry-Krisp or similar rye cracker. Also very good with Triscuits.

[Turing Complete]

1 pint sour cream
1 envelope dried onion soup mix

[WednesdayAddams]

YUMMY CRAB DIP!

2 14 oz jars artichoke hearts drained and chopped
16 oz cream cheese softened
1/2 c chopped green onions
1/2 c chopped pimento
1 c Parmesan cheese grated
1 1/2 Tbsp lemon juice
4 tsp Worcestershire Sauce
1 jalapeno, roasted, peeled, seeded & chopped fine
1 teaspoon celery salt
1 lb fresh lump crabmeat

Directions are incredibly easy: Whip the cream cheese until fluffy. Add everything else except the crab meat and incorporate fully. Carefully fold in the crab meat, then spread into baking dish. Bake covered at 375 for about 20-25 minutes. Serve.

[Rebo]

1 lb Velveeta
1 can Rotel tomatoes
Frito Scoops

In a double boiler, melt cheese with Rotel in it. Serve with Fritos.

[whirlingbladesofkick]

Originally Posted by Turing Complete

1 pint sour cream
1 envelope dried onion soup mix

This.

This dip is still one of my all-time favorites! It will always and forever bring back memories of my Grandma Doris who died in 1985.

[Tipsy Imperial Concubine]

Well I got back from dinner late...and a little buzzed...so I am way behind in my cooking and baking. (It is also taking me a really long time to type this without any mistakes!) Luckily I am making two very easy dips that will taste even better tomorrow:

Bean Dip

1 can white beans
Handful of cilantro, more or less (I also add some Italian parsley)
1 or 2 tomatoes, roughly chopped
Salt and black pepper
Juice of 1 or 2 limes

Put it all in the food processor and blend away until it is all pulverized, chill and eat with blue corn chips. Also good spread on tortillas.


Non-onion Onion Dip: I made this one year when I did not have the Lipton mix and everyone liked it so much it is now a standard. It is just sour cream mixed with the following herbs; don't be stingy, use lots of them. Especially the cumin. Serve with any dipping things at all. Best to let it sit for a day.

Sour cream
Cumin
Ground sage
Ground oregano
Dried parsley
Black pepper
Salt, a wee bit

[Panacea]

Originally Posted by Dolores Reborn

1 lb Velveeta
1 can Rotel tomatoes
Frito Scoops

In a double boiler, melt cheese with Rotel in it. Serve with Fritos.

You can also do this in a crockpot. If it's small enough, take the whole thing with you to the party.


Just don't let it turn over onto your feet on the way over there.

[Rabid Renaissance]

Clam dip is a holiday favorite in my family. Somehow my dad turned it into a tradition starting back when I was knee-high to a grasshopper. The recipe is very simple and can be adjusted easily for texture/consistency preferences:

1 6.5 oz can of chopped or minced clams (I prefer chopped)

4 oz (1/2 package) cream cheese

2-4 Tbs of sour cream

1 tsp lemon juice

1-2 tsp garlic powder (to taste)

1-2 tsp salt (to taste)

black pepper (to taste)

===

Throw everything but the clams into a blender or food processor for the base, and mix until desired consistency is reached, adding a bit more sour cream if you want to thin it out. Transfer the base it to a small bowl or tupperware.

Drain clams and stir them into the base. The residual juices on the clams can help to thin it out as well.

Make it the night before you plan on serving so that the garlic has a chance to permeate. Seal and refrigerate

Potato chips are the best to serve with it, but it does well with tortilla chips too, imho. If you like your dip on the thicker side, I recommend using a thicker potato chip.

[BJMoose]

The younger girl whipped up some sort of Velveeta/sausage/salsa dip last night. It's the tastiest thing I've had in months.

[Patience Worth]

All of you folks ROCK!. Am copying the entire thread so I can keep all these yummy sounding recipes. THANKS!!!! You added to our holiday table.

[Metallic Squink]

Originally Posted by BJMoose

The younger girl whipped up some sort of Velveeta/sausage/salsa dip last night. It's the tastiest thing I've had in months.

I've made this many times. It's a great crock pot dip since it needs to stay warm to be yummy.

[Fenris]

• 1 medium jar of (real) mayo--Best Foods/Hellman's. Low-fat is fine, no-fat doesn't work.
• 1 large can/jar of Parmesan cheese--the pre-grated stuff in the green can/jar. Don't get the real stuff for this.
• 2 cans of artichokes--not the marinated kind. As long as they're not the 'hearts only' kind, you need the leaves for this, it doesn't matter what kind (whole, quartered, whatever). Drain them about 95%--reserve just a bit of liquid. Chop 'em up a bit
• (optional) either fresh spinach, finely chopped or some frozen chopped spinach. Not much if you choose to use it--it's mostly for color.
• (optional) 1 can of crab meat.
• triscuits

Mix everything together except for the Triscuits--use the reserved liquid from the artichokes to thin stuff out if it's too thick. Spread it into a shallow baking dish--you want a lot of surface area. Bake at 350^o for about 20/30 minutes until it's golden-brown on top.

Let cool about 10 minutes (the stuff is like napalm and is worse than hot pizza for scorching your mouth). Eat with Triscuits (it's tough to eat this with anything else--toasted baguette rounds would work-because the dip is so thick anything else tends to crumble)

The stuff can also be reheated.

[Tipsy Imperial Concubine]

Ah, clam dip. As a native Massachusettsian, I feel I must post how we did it. I hardly ever eat this anymore yet I am strangely possessive of how it Must Be Done.

1 container sour cream, is it 12 ounces? Dunno.
Third to half a brick cream cheese
1 can chopped clams, reserve the juice
Juice of 1 or 2 lemons
Worcestershire sauce
Finely chopped parsley
Black pepper
Clam juice, as needed

Mix ingredients, adjusting for taste. Serve with Ruffles. OMG I might have to make some for New Years! It's been a couple years at least since I've had this.

[Patience Worth]

I repeat - you folks ROCK!! Did the shopping today for stuff to make for Friday. I have 4 types of chips and am making 5 kinds of dip, thanks to you all. Am keeping all the recipes for future reference. Thanks!!

[Fenris]

Originally Posted by Tipsy Imperial Concubine

Ah, clam dip. As a native Massachusettsian, I feel I must post how we did it. I hardly ever eat this anymore yet I am strangely possessive of how it Must Be Done.

1 container sour cream, is it 12 ounces? Dunno.
Third to half a brick cream cheese
1 can chopped clams, reserve the juice
Juice of 1 or 2 lemons
Worcestershire sauce
Finely chopped parsley
Black pepper
Clam juice, as needed

Mix ingredients, adjusting for taste. Serve with Ruffles. OMG I might have to make some for New Years! It's been a couple years at least since I've had this.

Quibble: 2 cans of chopped clams at least. The problem with this awesome dip is there's never enough clams!!!!!