I love to have parties and what party is complete without a good selection of different dips?? Many of these I have tried, and the others are on my to try list. Look for the 
to see the one's that are Tried and True by Lu !
This document last modified July 23, 1999
Appetizer Cheese Ball
Ingredients:
8 ounces cream cheese -- room temp.
4 ounces blue cheese -- crumbled
4 ounces cheddar cheese -- shredded
2 tablespoons mustard -- dijon-style
1 tablespoon worcestershire sauce
1/8 tablespoon garlic powder
1/4 tablespoon salt
1/2 cup pecans -- finely chopped
2/3 cup currants
3/4 cup parsley -- chopped
***DIPPERS***
1 assorted crackers
1 apple wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the che
ese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
Notes & SuggestionsTried Dec 23/98 for potluck at lunch. Left out currants and chopped nuts. Used cold ingredients in the food processor. Shaped into a pinecone, covered with almonds, and added a plastic holly berry at the top for a stem. This was very cute !
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Artichoke Appetizer
Ingredients
2 small jars of marinated artichoke hearts
1/4 cup mayonnaise
1/2 cup parmesan cheese
paprika - to taste
¼ tsp. cayenne pepper
General Info:
Preheat oven to 350 degrees
Using a pretty oven to table casserole dish eliminates
extra dishes.
Instructions:
- Chop up artichoke hearts (I put them in the food
processor) and mix with all other ingredients.
- Put in casserole dish and bake for 20 minutes
Serving Suggestions & Notes:
This dish is not particularly colorful if served
as is.
Try dressing it up with sprigs of fresh parsley.
I've also had success with sprinkling diced roasted
red peppers on top!
Serve with Tortilla chips, flat bread(lavosh), melba
toast, wheat crackers or baby pita breads.
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Avocado Dip
Ingredients
2 ripe avocado
3 tbs. lemon juice
1(2 oz.) small can chilli peppers
1 tbs. onion, minced
Hot Sauce to taste
Salt to taste
Instructions:
- Mash peeled avocados well. Add remaining ingredients and mix well.
- Refrigerate covered for at least 1 hour before serving.
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Baba Ghanoush
Ingredients
3 large eggplants
2-4 cloves garlic,or to taste
Salt to taste
½ cup tahini or less, depending on size of eggplants
Juice of 3 lemons, or more to taste
½ tsp ground cumin (optional)
2 tbs finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to
garnish
Instructions:
- Cook the eggplants over charcoal or under a gas or
electric broiler. Roast until skins are black and start to blister
with the flesh soft and juicy on the inside.
- Remove from oven, and rub skins off under cold water taking care
to remove any charred pieces. Gently squeeze out as much of the
juice as possible.
- Crush the garlic cloves with salt.
- Mash the eggplants with a fork, add the crushed garlic and a
little more salt. Place mixture in a blender and puree until smooth.
- Add the tahini and lemon juice alternatively, blending for a few seconds between each addition.
- Taste and add more salt, lemon juice, garlic, or tahini as desired.
Serving Suggestions and Notes:
Pour the puree into a bowl and garnish with chopped parsley,
black olives or tomato wedges.
Serve with warmed baby pitas.
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Bacon Cheese Ball
Ingredients:
1 Pound Bacon
8 Oz Cream Cheese, softened
8 Oz Cheddar Cheese, shredded
1/4 Teaspoon Onion Powder
1/8 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
Chopped Nuts
Instructions:
- Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball.
- Roll in nuts and refrigerate. Serve at room temperature.
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Basil Cheese Spread
Ingredients
6 fresh basil leaves
3 cloves garlic
8-oz. pkg. cream cheese, softened
1 cup grated parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil
Instructions:
- Position knife blade in food processor bowl; add basil and
garlic.
- Process until finely chopped. Add cream cheese and next 3
ingredients; process until smooth.
- Transfer mixture to a serving bowl. Garnish with fresh basil
if desired.
Serving suggestions:
Serve with melba toasts, crostini or fresh french bread
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Beer Cheese Spread
Ingredients
¾ lb. Shredded Cheddar cheese
3 oz. Cream cheese
2 Tbs. butter
1/3 cup beer
2 tsp. dry mustard
¼ cup fresh parsley
Instructions:
- Beat cheddar cheese, cream cheese and butter in food
processor or mixer until smooth.
- Gradually add beer and mustard.
- Refrigerate about 2 hours, until firm enough to shape.
- Roll into a ball and place in a bowl.
- Cover and refrigerate until ready to serve.
- Chop parsley very fine and roll cheese ball in parsley.
Serving Suggestions & Notes:
Serve with crackers or French bread.
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Blue Cheese Spread
Ingredients
1/4 lb. blue cheese
6 oz. pkg cream cheese
1/2 cup chives
2 Tbs. mayonnaise
1 tsp. worchestershire sauce
1 clove garlic, minced
Instructions:
- Combine all ingredients, whip unitl fluffy.
- Refrigerate to blend flavours, 1 hour; bring to room temperature & serve.
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Blue Cheese Walnut Spread
Ingredients:
4 ounces blue cheese, softened
4 ounces cream cheese
2 tablespoons butter
2 tablespoons sherry
1/4 cup English walnuts, chopped
Instructions:
- Beat cheeses and butter together. Add sherry and walnuts.
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Boursin
Ingredients:
2 Tablespoons Unsalted Butter -- softened
1 Large Garlic Clove -- put through press
1/2 Teaspoon Dried Dill Weed
1/4 Teaspoon Dried Thyme
2 Tablespoons Dried Parsley -- minced
1 Tablespoon Dried Chives -- minced
8 Ounces Cream Cheese -- softened
3 Tablespoons Milk
Instructions:
- Mix together all ingredients until well combined.
- Place in ramekins and refrigerate for at least 2 hours to allow flavours to blend.
- Bring to room temperature before serving.
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Camembert Spread
Ingredients
8 oz. Camembert cheese
8 oz. Cream cheese, softened
3 tbsp dry white wine
¼ tsp. Worcestershire sauce
½ cup ground pecans
General Info:
There is enough mixture for 7 to 8 dozen canapes.
Instructions:
- In mixing bowl, combine camembert cheese and cream
cheese till smooth.
- Gradually beat in win and Worcestershire sauce.
- Add in ground pecans. Mix well.
Serving Suggestions & Notes:
Fill pastry bag with cheese mixture and squeeze cheese
spread onto melba toast, crackers or French bread.
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Cream Cheese With Jalapenos - Chili Con Queso
Ingredients:
2 tablespoons butter
1 large onion -- finely minced
2 seeded peeled tomatoes -- chopped
8 ounces cream cheese
3/4 cup heavy cream
1 cup pickled jalapeno's chopped
1/2 teaspoon salt
4 slices bacon -- cooked and crumbled
Instructions:
- Melt butter in a sklillet and cook the onion until soft.
- Add the tomatoes and cokk for 15 minutes over medium heat until sauce is thick.
- Add the cream cheese,c ream and jalapeno peppers. Stir over low heat until cheese had melted completely; do not boil. Season with salt.
- Pour into serving dish and spinkle with crumbled bacon
Notes:
Tried 12/24/98 for Christmas Eve party. Easy to make this dip is a nice orange colour and has a nice spicy kick to it.
Made 07/10/99 for engagment party.
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Chili Con Queso #2
Ingredients
½ cup chopped onion
¼ cup butter
1 tomato, chopped
4 oz. Green chilli peppers
½ tsp salt
½ lb. Sharp cheddar cheese, grated
Instructions:
- In frying pan, sauté onions in butter until
tender. Do not brown.
- Stir in tomatoes, chili peppers and salt.
- Simmer for 15 minutes. Cube cheddar cheese. Add cheese
a handful at a time into frying pan and stir until all the cheese is melted.
- Pour into chafing dish or fondue pot. Keep warm.
Serving Suggestions & Notes:
Serve with corn chips.
Thin mixture with a little milk if it's too thick.
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Chopped Liver
Ingredients
1 large onion
chicken fat
1/2 lb. chicken liver
2 hard boiled eggs
salt & pepper to taste
Instructions:
- Saute onion in chicken fat for 2 minutes; add liver, place lid on pan and stem until tender.
- Remove from heat, put through a food mill. Add salt & pepper and eggs.
- Mash together unitl very fine.
Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.
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Cilantro Guacamole
Ingredients:
2 large avocados -- seeded & peeled
1 small tomato -- finely chopped
1/2 small red onion -- finely chopped
1/2 small red pepper -- finely chopped
1 jalapeno chili -- finely chopped
3 tablespoons lime juice
2 cloves garlic -- minced
1/4 cup fresh cilantro -- finely chopped
1/2 teaspoon cumin
1/4 teaspoon salt
Instructions:
- Mash avocados in a mixing bowl.
- Stir in remaining ingredients and dash of pepper.
- Cover and chill up to 8 hours.
Notes: Makes 2 cups, serve with tortilla chips.
Tried: 07/03/98 Used lemon instead of lime juice as I didn't have limes. Increased cilantro from 1 Tbsp to 1/4 cup. We like cilantro at our house, but for those of you can leave it out. The cumin in this adds nice flavour.
Per serving: 186 Calories (kcal); 16g Total Fat; (68% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 148mg Sodium
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Clam Dip
Ingredients
2 cloves garlic, minced
2 Tbs. Worcestershire sauce
2 tsp. lemon juice
1 8oz pkg. cream cheese
1 8oz. can baby clams, minced
1/4 cup clam juice
salt & pepper to taste
Instructions:
- Drain clams reserving just under 1/4 cup of juice. Rinse and mince well.
- Add minced clams, juice ans seasonings to softened cream cheese; mix well.
- Chill to combine flavours at least 1 hour. Remove from fridge and serve at room temperature.
Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.
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Cumin Hummus
Ingredients:
1 can garbanzo beans -- drained
3 tablespoons tahini
1/4 cup lemon juice
2 cloves garlic -- minced
1 teaspoon cumin powder
salt -- to taste
- Using a food processor, puree the garbanzo beans. Add the remaining ingredients and process until smooth.
- Put in a serving dish and make a depression in the center. Pour olive oil into the depression. Garnish with cumin
Notes:
This can be served at room temperature with pita bread, corn chips or fresh vegetables.
The quantities listed are a guide only, I always cook to taste.
Tried on: March 7, 1998 - split into two batches.. added curry to one half along with the cumin. For the other I left out the cumin, added hot sauce and some cayenne for a spicy version. Both very good.
Cucumber Dip
Ingredients
1 cup sour cream
½ tsp lemon juice
½ tsp salt
1 tsp minced garlic
1 tbs. chopped green onion
1 ½ cups grated cucumber
Instructions:
- Grate cucumbers and remove all the moisture.
- In small mixing bowl, blend sour cream, lemon juice
and salt.
- Add cucumbers, garlic and scallions.
- Refrigerate overnight.
Serving Suggestions & Notes:
Serve with crudites, mini pita bread, pita chips,
or your favourite cracker.
Also delicious as a topping on BBQ'd lamb, beef or pork kebabs.
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Curry Dip
Ingredients
2 cups mayonnaise
½ cup sour cream
¼ cup fresh chopped parsley
½ tsp garlic powder
3 tsp. sugar
2 tbs curry powder
Instructions:
- Mix all ingredients together. Allow dip to set overnight.
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Dill Dip #1
Ingredients
3 oz cream cheese
1 Tbs pimento-stuffed green olive (finely chopped)
1 tsp. grated onion
1/4 tsp dried dill
salt to taste
2 tbs. light cream
General Info:
Makes 2/3 cup of dip
Instructions:
- Combine cream cheese, green olives, onion and dill.
- Stir in cream and mix well. Add extra cream as required
to make the mixture have dipping consistency.
- Chill.
Serving Suggestions & Notes:
Serve in a hollowed-out whole loaf of bread. Cut
the center of the bread into bite size pieces and use for dippers.
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Healthy Spinach Dip
Ingredients
1 box (10 ounces) frozen chopped Spinach
1 medium onion, finely diced
3 tablespoons grated Parmesan Cheese
3 tablespoons ranch dressing, low fat or regular
1/2 cup light sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
General Info:
Yield: 1-3/4 cups.
Prep time: 10 minutes
Instructions:
- Cook spinach according to package directions; drain well and chill.
- Combine all ingredients in bowl; mix well. Serve chilled.
Serving suggestions & Notes:
Serve in a hollowed out pumpernickel bread.
cut the inside of the bread into cubes and use as dippers.
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Herb Dip
Ingredients
1/2 lb. shallots, finely chopped
1 Tbs. oil
2 cloves garlic, finely minced
1/4 cup white wine
2 cups cream cheese
1/2 tsp. tarragon
salt & pepper to taste
Instructions:
- Heat oil in a medium frying pan and sauté shallots, garlic and wine for about 10 minutes.
- Once most of the wine has evaporated and the shallots are lightly browned remove from heat.
- In a medium bowl mix together softened cream cheese, shallots and seasonings; stir well
- Refrigerate at least one hour to allow flavours to blend.
Serving Suggestions & Notes:
Bring to room temperature before serving. You can garnish this with chopped parsley for a more festive look.
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Hot Artichoke dip
Ingredients
1 cup mayonnaise
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
garlic powder to taste
sprinkle paprika
General Info:
Preheat oven to 350
Using a pretty oven to table baking dish eliminates
extra dishes.
Instructions:
- Cut artichoke hearts into small pieces.
- Mix all ingredients together EXCept paprika.
- Put into baking dish and sprinkle paprika on top for
color.
- Bake for 20 minutes or until bubbly.
Serving Suggestions & Notes:
Serve hot out of the oven and serve with crostini,
flat bread, tortilla chips, baby pita bread or other cracker of
your choice.
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Jalapeno Bean Dip
Ingredients
1 small onion, chopped
1 tsp. butter
1 16-ounce can of refried beans
1/4 to 1/2 pound Cheddar cheese shredded
4-oz. can jalapeno chiles, drained and chopped
Salt and pepper to taste
Intstructions:
- Sauté onions in butter; add other ingredients
and stir over low heat. Serve warm with corn chips.
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Knorr Spinach Dip
Ingredients:
10 ounces chopped spinach -- frozen
1 package knorr vegetable soup & recipe mix
16 ounces sour cream
1 cup mayonnaise
8 ounces water chestnuts -- chopped
3 green onions -- chopped
- Thaw spinach and squeeze dry. Stir together the soup mix, sour cream, and mayonnaise until well blended.
- Stir in spinach, water chestnuts and green onions.
- Cover; chill 2 hours. Stir before serving.
Notes:
Serve in a hollowed out pumpernickle bread. Use the bread filling and Triscuits as dippers.
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Lu's Baked Clam Dip
Ingredients:
2 tablespoons Onion -- Chopped
3 tablespoons Parsley -- Chopped
2 cloves garlic -- minced
2 tablespoons Worcestershire sauce
Salt and pepper -- To taste
12 dashes Tabasco sauce
16 ounces Cream Cheese -- Room Temp.
3 cans baby clams -- Minced
1 each sourdough bread -- Round, large
1 each French Bread -- Baguette
Instructions:
- Drain clams, reserving 1/2 C. of liquid.
- With electric mixer (not food processor), mix together all ingredients except bread.
- Slice top off of sourdough bread and remove the dough to form a hollow shell.
- Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours.
- Stir in reserved juice if desired.
Notes:
Use the bread scooped out of bread round for dipping. Tear into bite size pieces. Cut the baguette into bite size pieces for dipping.
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Pesto Dip
Ingredients
1 cup whipped cream cheese
3 Tbs. pesto
2 Tbs. sour cream or yogurt
1 clove garlic, minced
pepper to taste
dash of paprika
Instructions:
- Combine cream cheese, sour cream or yogurt, pesto and garlic; mix well.
- Allow to sit at room temperature for at least one hour to allow flavours to blend.
- Sprinkle with paprika.
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Roasted Garlic DipIMG SRC="1363.gif" WIDTH="40" HEIGHT="40" BORDER="0">
Ingredients:
3 tablespoons chopped almonds
12 cloves garlic -- peeled
3 tablespoons peanut oil
1 8 oz pkg cream cheese -- at room temperature
1/4 cup sour cream
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon dried rosemary
2 large shallots -- chopped
salt and pepper -- to taste
milk -- to thin
Toast almonds in a preheated 325ø F oven for 10 minutes. Remove from oven, lower heat to 275ø.
In an ovenproof dish with a cover, place the oil, then the garlic cloves. Cover and bake at 275ø for 40 minutes, or until tender but not brown. Let garlic
cool.
Place garlic and oil in a blender or food processor. Whirl for a few seconds.
Add cream cheese, Worcestershire, mustard and sour cream. Blend well.
Add the parsley, almonds, rosemary, shallots and salt and pepper. Blend again. Check consistency. If too thick, add a little milk and blend.
Scoop out into a serving bowl and chill at least 2 hours.
Notes:
Lu's notes: Tried 07/10/99 for engagement cocktail party I hosted. This is a nice dip, with complex flavours. A good change from the standards,and I'll make it again.
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7-Layer Dip
Ingredients:
1 can bean dip
3 medium avocados
1/3 cup picante sauce
2 tablespoons lemon juice
8 ounces sour cream
1 package taco seasoning mix
1/4 cup green onions
1 small roma tomato -- chopped
1/2 cup cheddar cheese -- finely grated
1/4 cup sliced black olives
-
In an 8 or 9 inch square pan, spread can of bean dip to completely cover the bottom of the pan.
- Next, mash the avocados, and add the lemon juice, and picante sauce to it; mix well.
- Spread the avocado mixture over the bean dip.
- Mix the sour cream and the taco seasoning mix together and spread over the avocado mixture.
- Sprinkle green onions, chopped tomatoes, cheddar cheese, and black olives over all. Refrigerate for at least 3 hours.
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Traditional Artichoke Dip
Ingredients:
2 cans artichoke hearts -- chopped
2 cans green chiles
1 cup parmesan cheese
1 cup mayonnaise
- Mix and bake at 300 degrees for 25 minutes.
Notes:
Great with tortilla chips
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Triple Cheese Artichoke Dip
Ingredients
8 oz. cream cheese
12 oz. shredded mozzarella
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars marinated artichoke hearts (drain well)
2 bags of pita bread
General Info:
Preheat oven to 350
Using a pretty oven to table baking dish eliminates
extra dishes.
Instructions:
- Cut up pita bread into chip size triangles, separate
and bake on a cookie sheet until crispy (approx 5 minutes).
- Combine all other ingredients and mash, use a food
processor or a wooden spoon.
- Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serving Suggestions & Notes:
Serve hot out of the oven and scoop up dip with pita
bread.
This dish travels well and is always a success at parties.
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White Bean And Red Pepper Spread
Ingredients:
16 ounces white beans -- 1 1/2 cups cooked
1/3 cup roasted red pepper
1 clove garlic -- minced
2 tablespoons fresh lemon juice -- up to 3
2 tablespoons fresh parsley -- chopped
salt and pepper to taste
Instructions:
- Combine beans, red pepper, garlic and lemon juice in a food processor.
- Blend until smooth.
- Stir in parsley, salt and pepper.
- Variations: Use roasted garlic. Substitute baisl or dill for parsley.
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