Favorite Dips thread from Baking Circle

[S_Wirth]

swirth on October 31, 2011 at 3:40 pm

Taco Dip
Submitted by: KathyD

• 1 - 1 1/2 lbs ground beef
• 1 pkg taco seasoning (can be mild, med or hot)
• 1 12-16 oz jar salsa
• 1 can refried beans
• Cheese for the top!

Scramble and cook the hamburger until it's done. Drain the fat and add the taco season to the meat. Toss it around and coat it well. Then add the jar of salsa and the can of refried beans. Mix until thoroughly combined. Put mixture in a pie plate or an oven proof dish that not too deep. Top with cheese and bake in a 350° oven until the cheese is melted.

I usually use Monterrey Jack cheese but Cheddar or Pepper Jack is nice too.
This can be made ahead and refrigerated until the Superbowl. If I make this ahead I do not top it with cheese and refrigerate covered with foil. I then throw the dip still covered with foil in the oven for 10-15 min. Then I remove the foil and top with the cheese and continue baking until the cheese is melted and its heated all the way through.

If you have leftovers the next day it's pretty good on a baked potato or over hot dogs for chili dogs!
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reply by: Mrs Cindy on October 28, 2011 at 11:36 pm

This is a really odd sort of dip. A friend brought it over, he uses it as a topping on his cheesecake, but we have used it for so many other things. Great on anything you would use in a chocolate fountain. Fruit, cake cubes, cookies, pretzels. Sounds weird, but very good. You can adjust the consistency by using more or less milk. He calls it The Liquidy Substance. We call it The White Chocolate Sauce! 🙂
~Cindy
White Chocolate Sauce

Ingredients:

1 sm pk white chocolate instant pudding
1 tsp Vanilla extract
1 can Borden eagle brand sweetened condensed milk
Milk (up to 1 cup)

Directions:

Make pudding as directed. Add can sweetened condensed milk, vanilla extract and enough milk to reach the consistency you want. Beat for 2 min. Add more milk if needed.
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reply by: Mike Nolan on October 28, 2011 at 12:18 pm

I have a spinach-artichoke dip posted in my recipes.

It does not have garlic in it, IMHO it is not needed! This dip is one that several people have requested I make in bulk for them, along with cocktail rye bread. I use artichoke hearts that I get in large jars at Sams Club, these are NOT marinated in oil and spices. The ones you get in cans taste metallic.
Then of course there's the old standby from the 1960's:

8 ounces Philadelphia cream cheese
1 jar Kraft Roka Blue Cheese spread (available again)
1 jar Kraft Old English Cheese spread
1 jar Kraft Pimento Cheese spread
Mix in a mixer or food processor. Best if mixed, refrigerated, and allowed to warm back up again.

My son LOVES to mix this cheese dip with salsa.

My wife had a Pampered Chef party this summer where she made a (garlic-free) black bean dip:

1 can of black beans
1 can of diced tomatoes
3 tablespoons of jalapeno peppers, diced.
We use a food processor or stick blender to chop everything up. Serve warm.
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by: Sheryle on October 28, 2011 at 12:10 pm

Here a couple of my favorites. Will try to add a few more later.

Pumpkin Dip

1 package cream cheese, (8oz.) softened
2 cups confectioners' sugar
1 can pumpkin, (15 oz.)
1 Tbs pumpkin pie spice
1 tsp orange extract
1/2 tsp ground ginger

1. In a food processor, blend cream cheese and confectioners' sugar until smooth. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly.
2. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies. May also be served with Red Delicious apples or pears, cored and cut into slices. Toss fruit with a little lemon juice mixed with water to prevent browning.

Yield: 2.5 cups
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Onion Dip

2 large yellow onions
4 Tbs unsalted butter
1/4 cup vegetable oil
1/4 tsp ground red pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 oz cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
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reply by: cwcdesign on October 28, 2011 at 9:36 am

Here are a couple of dips we like. The Caramel dip is great with strawberries, but also pineapple chunks, grapes, apples.

Caramel Dip for Fresh Fruit

1/4 cup butter
3/4 cup brown sugar
8 ounces sour cream
1 tsp vanilla

Melt butter and brown sugar together. Stir in sour cream and vanilla.

Stir over medium heat until smooth. Place in refrigerator for a few
hours to thicken. Serve with fresh fruit
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This one is quick and easy and you can have the ingredients on hand

White Bean Dip with Rosemary

yield: 1 1/2 cups

1 15-ounce can cannellini beans, rinsed and drained
1/4 cup olive oil, more for drizzling
2 tbl. lemon juice
1 teaspoon fresh rosemary, chopped (or fresh thyme)
1 small garlic clove, minced
salt to taste
freshly ground, pepper to taste

Puree all ingredients in a food processor (will fit in a mini) until smooth. Pour into
serving bowl and drizzle with olive oil. Serve with baguette, pita chips or crudites.

Garnish with rosemary (thyme) sprigs if desired.

*I like to let it sit for a while to meld the flavors

*You can use dried herbs in a pinch, but it is not as good
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reply by: elsa on October 27, 2011 at 9:29 pm

Here is an Artichoke Dip which we like:

1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5) oz jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika

Preheat oven to 350 degrees

In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichokes, mozzarella and garlic powder. Transfer the mixture to an 8 x 8 inch baking dish.

Bake 30 minutes or until the surface is lightly browned and bubbly.
Sprinkle with paprika and serve warm.

I like to bake this dip in an attractive, ceramic pie pan.

One of the first times I served it, it disappeared quickly and a guest brought the empty dish back to the kitchen saying, "No one liked this!"
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reply by: RonB on September 16, 2012 at 7:46 pm

Here's a simple dip:

ONION DIP

1 pkg Lipton's Beefy Onion Mix
1 pt sour cream
1 heaping tbs mayo

Mix and let sit for at least 30 min, (if you can - LOL).

Serve with your favorite chips, vegis, or even with pretzels.
Ron
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White Bean Dip with Pita

Submitted by: sweetielola

White Bean Dip with Pita Chips

Recipe courtesy Giada De Laurentiis

1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F. (I do 375)

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet.

Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Watch carefully.

Serve the pita toasts warm or at room temperature alongside the bean puree.
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Spinach Artichoke Dip

Submitted by: nloxford

• 1 can quartered artichoke
• 1/2 box frozen chopped spinach, thawed and drained
• 2 packages (3 ounces) parmesan cheese (not the stuff in the box)
• 1 cup sour cream
• 1 cup mayonaise
• garlic powder for seasoning

You can bake it in an 8 or 9 inch pan at 350 until nice and bubbly. I usually do it in a 9 by 13 (it cooks faster)
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Queso cheese spinach dip

Submitted by: nloxford

• 5 lbs of white American cheese
• 1 quart of half and half
• 1 pint of whipping cream
• 1 box of spinach, thawed and drained
• 1/2 - 1 cup of chopped jalapeno

Melt the cheese then add the rest of the ingredients. I use my biggest crock pot. It fills it up completely.

This dip is outstanding even non spinach eaters like it and it makes a huge amount.
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Pumpkin Dip

Submitted by: carla

• 8-oz Cream Cheese, Softened
• 2 C Powdered Sugar (make sure there are no lumps)
• 15-oz Can Pure Pumpkin (Not pumpkin pie mix)
• 1 tsp Ground Ginger
• 1 tsp Allspice
• 2 tsp Cinnamon

Blend cream cheese and sugar together; mix in remaining ingredients. Makes about 3 cups.

Great with:

Ginger Snaps
Graham Stix
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Pepperoni Pizza Dip

Submitted by: lsb

• 1 8-oz. pkg. cream cheese, softened
• 1/2 cup sour cream
• 1 tsp. oregano
• 1/8 tsp. garlic powder
• 1/8 tsp. crushed red pepper
• 1/2 cup pizza sauce
• 1/2 cup pepperoni, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup green onion, choppped
• 1/2 cup mozarella cheese

Beat together first five ingredients. Spread into a 9 inch pie pan. Spread pizza sauce over top. Sprinkle with pepperoni, green pepper, and green onion. Bake for 10 minutes at 350 degrees. Top with cheese and bake for an additional five minutes. Serve with tostitoes.
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Fruit Dip...A.K.A Cream Cheese Dip

Submitted by: carla

• 2 C Marshmallow Cream
• 8-oz Cream Cheese, Softened
• 1 T Orange Rind
• Dash of Ginger, optional but good

Gradually add marshmallow creme to softened cream cheese. Mix well. Add the orange rind and ginger. Whip until fluffy. Serve with fresh fruit.
Great with:

Apples
Grapes
Bananas
Pears
Strawberries
Graham Stix
Ginger Snaps
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Dillweed Dip

Submitted by: naschol

I got this recipe many years ago out of a cookbook. It has always been a big hit served with lots of vegetables for dipping.

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tbsp. minced onion flakes
• 2 tsp. Spice Island Beau monde seasoning
• 2 tsp. dill weed

Mix and serve with chips or vegetables. Tastes best when made ahead.
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Curry Dip

Submitted by: CWalde

This is a great veggie dip. Cheryl

• 1 c mayonnaise
• 1/2 c sour cream
• 2 T green onion slices
• 1 t curry powder

• Combine ingredients; mix well. Serve with chips or fresh vegetable dippers. Serve with a platter of assorted vegetables. Makes 1 1/2 c.
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Caramel Apple Dip

Submitted by: carla

• 8-oz pkg Cream Cheese, Softened
• 3/4 C Brown Sugar, Packed
• 1/2 C Butter, Softened
• 1 tsp Vanilla

Combine all, mixing well. Refrigerate for 2 hours. Makes 2 cups
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Black Bean and Roasted Red Pepper Dip
Submitted by: CWalde

• We made this for Superbowl Sunday. This is so easy! I love beans and I have to say that it was hard to stop eating this. I think you'll love it. Cheryl

• 1 pkg. Lawrys taco spices and seasonings
• 1 can (15 oz) black beans, drained
• 1 jar (7 oz) roasted red peppers, drained
• 12 oz. cream cheese
• 1 T chopped cilantro
• 1-2 t. lime juice

• garnishes---chopped tomoato and fresh cilantro

• In food processor combine all ingredients except garnishes, mix thoroughly. Serve with tortilla chips and/or assorted raw vegetables. Makes 1 1/2 c Only takes 10 minutes to prepare!
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Bacon-Horseradish Dip

Submitted by: CWalde

• This is my absolute favorite dip! I like to add a bit more garlic salt to taste though. Hope you enjoy! Cheryl

• 1 (8oz) pkg cream cheese
• 2 T prepared horseradish
• 1 c sour cream
• 3 t finely cut chives
• 8 strips bacon, cooked crisp
• dash of garlic salt or more to taste
• dash of red pepper

• Soften cheese at room temperature. Blend with horseradish, sour cream, and chives. Crumble bacon; add half to mixture. Season with garlic salt and pepper. Sprinkle remaining bacon over top of dip.
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Vegetable and Chip Dip

Submitted by: CWalde

• This is one of the easiest dips. It has a strong garlic flavor and I love it. If you would like it less strong, add more mayo and sour cream, but I like it as is. May substitute unflavored yogurt for sour cream for a lighter version. Cheryl

• 1 (6oz) pkg dry Good Seasons Italian dressing mix
• 1/4 c mayonnaise
• 1 pt. sour cream

• Mix thoroughly. Use with any chip and vegetable. Suggestions are: cauliflower, broccoli, cucumber, carrots, jicama, chickory, celery, mushrooms, radishes, multi colored peppers, blanched green beans or asparagus.
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Creamy Spinach Dip and Artichoke Dip

Submitted by: grandmoogie

I found these recipes in my crock pot book.They look really good! -Moogs

CREAMY SPINACH DIP

12oz cream cheese,cubed
1/2C heavy whipping cream
10oz frozen chopped spinach
1 envelope dry onion soup mix
1 tsp prepared hot sauce
1/2C green onios, finely sliced
1tsp fresh lemon juice

Combine the cream cheese and whipping cream in crock pot. Cover and heat on High until the cheese is melted. about 45 min. Add spinach,soup mix and prepared hot sauce, and stir thoroughly. Cover; cook on high for 30min Shortly before serving, add the green onions and lemon juice and mix thoroughly again.
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ARTICHOKE CHEESE DIP

1 lb.Mozzarella cheese, shredded
1C Parmesan cheese, grated
1C mayo
1C artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped
2 cloves garlic, minced

Add all ingredients to the crock pot and mix thoroughly. Cover; cook on high about 1 hour. Makes enough dip for 15 people.
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Berry Good Fruit Dip

Submitted by: hickeyja

• 1 cup strawberries, fresh or frozen that have been thawed
• 3/4 cup fat-free vanilla yogurt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 of 8-ounce container frozen light whipped topping, thawed
•
• Apple wedges, pear wedges, canned pineapple chunks (drained) or other fruit suitable for dipping.

1. Place strawberries in a blender or food processor. Cover and blend or process till smooth.
2. In a bowl, stir together strawberries, yogurt, cinnamon and ginger. Fold in dessert topping. Chill for up to 24 hours. Serve with fruit dippers.

Makes 12 servings
Per serving (without fruit): 38 cal., 1g fat, 6g carbs, 1mg cholesterol, 17 mg sodium
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Blue Cheese Dip

Submitted by: hickeyja

This recipe, from http://www.williams-sonoma.com, pairs potato chips and vegetables with blue cheese.

• 1/2 of an 8-ounce package of cream cheese
• 1 cup sour cream
• 4 ounces blue cheese
• 2 Tbsp chopped fresh chives
• Potato chips or crudités

In bowl, using electric mixer, beat cream cheese on medium speed until sort and creamy. Reduce speed to low, add sour cream and beat until combined. Add blue cheese and beat until cheese is crumbled and no large lumps remain. Stir in chives and pepper.

Transfer dip to small serving bowl, cover with plastic wrap and refrigerate at least 30 minutes or up to 1 week.

Serve with potato chips or crudités.
Makes about 2 cups.
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Artichoke Dip

Submitted by: macy

• 1 can artichokes (canned not marinated), mashed
• 1 cup mayo (quality counts here)
• 1 cup grated parmesan cheese (the "sawdust" kind like Kraft in the can seems to melt the smoothest without separating)

Stir together. Place in oven-safe dish. Heat gently in the oven or microwave.

The oil will separate if you bake too long, so just til heated through and starting to brown lightly on top.

Serve with buttery crackers.
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"International" Sun-dried Tomato Dip

Submitted by: datadame

I begged this recipe from a friend after having it at her house. My son, a student at University of Alabama at Birmingham, loved it and asked me to make a double recipe for him to take to a party for international students. He also asked me to write out the recipe. The dip was a huge hit. Students from all over the world took digital pictures of the recipe card, and emailed their friends and families.

It was several weeks before I shared this with my friend only to discover she'd taken the recipe from one of Ina Garten's books. So Ina, if you run across a recipe for "Donna's Sun-dried Tomato Dip" and it looks familiar . . . it is.

• 1/4 C. sun-dried tomatoes in oil, drained and chopped
• 8 oz. cream cheese at room temperature
• 1/2 C. sour cream
• 1/2 C. mayonaise
• 10 dashes Tobasco sauce
• 1 tsp. Kosher salt
• 3/4 tsp. ground pepper
• 2 scallions, thinly sliced

Puree everything except the scallions in a food processor or blender.

Add scallions and pulse twice. Serve at room temperature.

Goes well with pita triangles, bagel chips, or lavash crackers (Peter Reinhart has a good recipe in BBA).
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Feta Black Olive Dip

Submitted by: hickeyja

This recipe, courtesy of Graasch Foods in Brookfield, WI, is a popular offering the store’s deli case.
• 1 pound crumbled plain feta cheese
• 1 cup pitted whole black olives, drained well
• 1 tsp garlic powder
• 1/4 tsp dried thyme
• 1 to 1 1/3 cup mayonnaise
•
• Pita triangles or small French bread rounds

Combine feta cheese, black olives, garlic powder and thyme in food processor and process until finely chopped. Add enough mayonnaise to make mixture a spreadable consistency.

Serve with pita triangles or small French bread rounds. Makes 3 cups
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Shrimp and Avocado Dip

Submitted by: hickeyja

Serve this tangy dip with tortilla chips, suggests “The Big Book of Potluck” by Maryana Vollstedt.

• 1 pound cooked small bay shrimp
• 1 large avocado, peeled and diced
• 2 ounces crumbled goat cheese, such as Montrachet
• 1 cup thinly sliced green onions, including some of the tender green tops
• 1/4 cup chopped cilantro or parsley
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 1/2 cup chili sauce
• 1/4 tsp salt
• 1/4 tsp ground pepper

• Tortilla chips

Put shrimp, avocado, cheese, green onions and cilantro in medium bowl.

In a small bowl, whisk together lemon juice, olive oil, chili sauce, salt and pepper. Add to shrimp mixture and toss lightly.

Serve with tortilla chips.
Makes about 4 cups of dip.
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Wisconsin Asiago and Artichoke Dip

Submitted by: hickeyja

Asiago cheese is a hard cheese with a taste similar to aged cheddar and Parmesan. This recipe, from the Wisconsin Milk Marketing Board, recommends Asiago cheese made in Wisconsin.

1 1/2 cups finely grated Wisconsin Asiago cheese
1 package (8 ounces) cream cheese, room temperature
1 1/4 cups oil-packed sun-dried tomatoes, drained and chopped
2 Tbsp chopped parsley
1/4 tsp freshly ground black pepper
1 can (14 ounces) artichoke hearts, drained and chopped

Toasted French bread rounds or rye chips

Preheat over to 350ºF.

In a small mixing bowl, combine Asiago and cream cheese; blend thoroughly. Add tomatoes, parsley and pepper and blend. Stir in artichokes.

Place in 1-quart casserole dish or ovenproof container. Bake in preheated oven about 25 minutes or until hot.

Serve with bred rounds or rye chips.
Makes 6 to 8 servings.

Note: For a creamier dip, add 2 to 4 tablespoons additional cream cheese or mayonnaise before baking.
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Grandmoogies Yummy Bean Dip

Submitted by: grandmoogie

This dip is a hit at any party or picnic!

30oz can refried beans
6 tablespoons salsa
3 ripe avacados
1 1/2 T lemon juice
1/2 teas. ea. salt & pepper
3/4 cup sour cream
3 tablespoons mayo
1/2 teas. garlic powder
2 sm cans black olives, drained ,save some for top
3 med. tomatoes, coarsely chopped
3 green scallions, finely diced
8oz or 1C shredded sharp cheddar cheese

#1-Blend in bowl beans and salsa spread in a shallow platter.
#2-Mix well avacados,lemon juice,salt& pepper(spread on above layer)
#3-Mix sour cream, mayo, and garlic powder(spread on above layer)
#4-Mix blk olives, tomatoes,and scallions(spread on above layer)
#5-Sprinkle cheese(evenly on above layer)
#6- top with remaining black olives

Refrigerate at least one hour.

Serve with tortilla chips

Enjoy-Moogs
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Kim's Cheese Dip

Submitted by: navlys

Caution: This dip can become addictive.

• 8 oz. sour cream
• 1/2 cup of mayonnaise (light)
• 2 Tbls. flour
• 1/2 to 1 tsp minced garlic
• 1 1/2 cups shredded Monterey Jack cheese with jalapenos

• Garnish:

• 1 2 oz jar pimento chopped
• 1/4 c sunflower seeds
• 1 sliced scallion (green part)
•
• Stir all dip ingredients together. Turn into a 7" microwave-safe dish. Cook uncovered on med-hi power for 4-6 minutes, stirring twice. Garnish as desired. Serve with crackers or bread slices

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