Curry Garlic Dip A mayonnaise base is seasoned with cury, garlic, and Worcestershire sauce which blend together for an unusual flavor. This dip is always a smashing success. It's also fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp! 1 pint mayonnaise 3 tbsp chili sauce 1 tbsp curry powder 1 tbsp garlic powder 1/4 tsp salt 1/4 tsp pepper 1 tbsp grated onion 1 tbsp Worcestershire sauce 1. Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. (This dip will keep refrigerated for 2 to 3 weeks.) 2. Present with an assortment of lightly blanched and raw vegetables. About 2 cups of dip Some Favorite Crudites Artichoke hearts Asparagus Broccoli Carrots Cauliflower Celerty Cherry tomatoes Cucumber Mushrooms Peppers(green, red, yellow and orange) Radishes Snow Peas Zucchini ******************************************************************************** ******************************************************************************** COLLECTION: Diverse Dips Contents * African Red Dip With Shrimp (Ata Sauce With Shrimp) (Stephanie da Silva) * Anchovy-Garlic Dip (Bagna Cauda) (Stephanie da Silva) * Artichoke Dip (Stephanie da Silva) * Avocado And Raisin Dip (Stephanie da Silva) * Bean And Garlic Dip (Stephanie da Silva) * Caesar Mayo Dip (Brett Jones) * Clam Cheese Dip (Janet "Mostly Harmless" Morrissey) * Corn And Walnut Dip (Stephanie da Silva) * Curry Dip (Stephanie da Silva) * Dill Dip Or Sauce (Michelle A McNichol) * Eggplant Dip (Baba Ghannooj) (Stephanie da Silva) * Guacamole Dip (Stephanie da Silva) * Herb Curry Dip (Janet "Mostly Harmless" Morrissey) * Refried Bean Dip (Stephanie da Silva) * Soft Cheese Dip (Stephanie da Silva) * Spicy Tuna Dip (Stephanie da Silva) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% AFRICAN RED DIP WITH SHRIMP (ATA SAUCE WITH SHRIMP) =================================================== West African Ata Sauce is based on a homemade red pepper paste, complex with the flavors of many spices. Red Pepper Paste: ----------------- 1/4 cup dry red wine 1 tsp ground red pepper 3/4 tsp salt 1/4 tsp ground ginger 1/8 tsp ground cardamom 1/8 tsp ground coriander 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp black pepper 1/8 of a med onion 1 small clove garlic 1/4 cup paprika Sauce: ------ 1 cup chili sauce 12 chilled cooked and peeled shrimp Instructions: ------------- To prepare Red Pepper Paste, process all Paste ingredients except paprika in blender until smooth, scraping sides of blender frequently. Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool. To prepare Sauce, mix together chili sauce and only 2 tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at another time). Serve Sauce with chilled cooked shrimp. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ANCHOVY-GARLIC DIP (BAGNA CAUDA) ================================ Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal, with lots of fresh bread for dipping. Ingredients: ------------ 2 cans (2 oz each) anchovy fillets 1/2 cup margarine or butter, softened 2 cloves garlic, cut into halves Snipped parsley Vegetable Dippers (See NOTE) or Italian bread sticks Instructions: ------------- Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley. Serve at room temperature with Vegetable Dippers. Note: ----- These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ARTICHOKE DIP ============= Ingredients: ------------ 1 pkg frozen artichoke hearts (10 oz) 1 cup sour cream 1 cup mayonnaise 1/2 cup grated Parmesan cheese Instructions: ------------- Preheat oven to 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% AVOCADO AND RAISIN DIP ====================== Ingredients: ------------ 2 avocados, peeled, pitted and chopped 1/2 cup raisins 1/2 cup oil 1/4 cup lime juice 1 tsp sugar 1 tsp salt 1/4 tsp freshly ground pepper Instructions: ------------- Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% BEAN AND GARLIC DIP =================== Ingredients: ------------ 2 cup cooked pinto beans 1/4 cup mayonnaise or salad dressing 1 clove garlic, finely chopped 1 1/2 tsp ground red chiles 1/4 tsp salt Dash pepper Tortilla chips Instructions: ------------- Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CAESAR MAYO DIP =============== (Servings: 4) Ingredients: ------------ 2 Anchovy Fillets 1 tsp Dijon Mustard 1/4 tsp Black Pepper 1 tblsp Lemon Juice 1 1/2 cup Mayonnaise 1 tsp Worcestershire Sauce 2 tblsp Parmesan Cheese Instructions: ------------- Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip Suggested Dippers: ------------------ Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas Submitted by Johnna Hartz %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CLAM CHEESE DIP =============== Ingredients: ------------ 1 8-oz package cream cheese, softened 1/2 cup crumbled bleu cheese 1 tblsp finely chopped green onion 1/4 tsp salt a few drops of hot sauce 1 7 1/2-oz can minced clams. Instructions: ------------- Mix all ingredients except the clams, and beat until smooth. Drain clams and gently stir into chesse mixture. If necessary, a bit of milk or sour cream can be added if the texture is too thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CORN AND WALNUT DIP =================== Ingredients: ------------ 2 pkg (8 oz each) cream cheese, softened 1/4 cup oil 1/4 cup lime juice 1 tblsp ground red chiles 1 tblsp ground cumin 1/2 tsp salt Dash pepper 1 can (8 3/4 oz) whole kernel corn, drained 1 cup chopped walnuts 1 small onion, chopped (about 1/4 C) Instructions: ------------- Beat all ingredients except corn, walnuts and onion in large bowl on medium speed until smooth. Stir in corn, walnuts and onion. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CURRY DIP ========= Ingredients: ------------ 1 cup mayonnaise 1 1/2 tsp curry powder 1/2 tsp dry mustard 2 tsp lemon juice 1/8 tsp salt Fresh cut vegetables or seafood Instructions: ------------- Blend together mayonnaise, curry powder, mustard, lemon juice and salt. Chill and serve as dip for fresh cut vegetables or seafood, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% DILL DIP OR SAUCE ================= Ingredients: ------------ 1 cup (250 mL) sour cream 1 cup (250 mL) mayonaise (or miracle whip or...) 3 cloves chopped garlic 3 (or more) tblsp (45 mL) chopped fresh dill salt to taste ( I use just a pinch) Instructions: ------------- Mix ingredients and let sit hour or more. Enjoy with chips, fresh veggies etc. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% EGGPLANT DIP (BABA GHANNOOJ) ============================ Ingredients: ------------ 1 medium eggplant (about 1 lb) 1 small onion, cut into fourths 1 clove garlic 1/4 cup lemon juice 1 tblsp olive or vegetable oil 1 1/2 tsp salt Vegetable Dippers (See NOTE) Instructions: ------------- Pierce eggplant 3 or 4 times with fork. Bake at 400F until very soft, about 40 minutes. Cool. Pare eggplant and cut into cubes. Process eggplant, onion, garlic, lemon juice, oil and salt in blender on high speed until smooth. Serve with Vegetable Dippers. Note: ----- These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% GUACAMOLE DIP ============= Ingredients: ------------ 1 avocado, peeled and seeded 1 tblsp lemon juice 2 tblsp chopped canned green chiles 1/2 cup chopped tomato 2 tblsp mayonnaise 1 tsp salt 1/8 tsp garlic powder 4 drops hot pepper sauce Cooked artichokes, chilled (optional) Instructions: ------------- Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% HERB CURRY DIP ============== Ingredients: ------------ 1 cup mayonnaise 1 tblsp fresh parsley, chopped 1/2 cup sour cream 1 tblsp onion, grated 1 tsp fines herbs, crushed 1 1/2 tsp lemon juice 1/4 tsp salt 1/2 tsp Worchestershire sauce 1/8 tsp curry powder 2 tsp capers, drained Instructions: ------------- Mix all ingredients together and chill thoroughly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% REFRIED BEAN DIP ================ Ingredients: ------------ 1 (29-oz) can refried beans 1 (4-oz) can chopped ripe olives 1/2 cup minced onion 1/4 cup bottled taco sauce 1 tsp garlic salt 1 1/4 cup shredded cheddar cheese Tortilla chips Instructions: ------------- Combine refried beans, olives, onion, taco sauce, garlic salt and 1 cup cheese. Spoon into 1-quart baking dish and sprinkle with remaining 1/4 cup cheese. Bake at 350F 30 minutes. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% SOFT CHEESE DIP =============== Ingredients: ------------ 1/4 cup butter or margarine, softened 1/2 lb mild cheddar cheese, shredded 2 tblsp minced parsley 1 1/2 tblsp minced jalapeno chile 1/2 tsp hot pepper sauce 1 tblsp Worcestershire sauce Instructions: ------------- Cream butter until light and fluffy. Add cheese, parsley, jalapeno chile, hot pepper sauce and Worcestershire and beat until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% SPICY TUNA DIP ============== Ingredients: ------------ 1 (13-oz) can tuna 1 (6.5-oz) jar or can jalapeno chiles, chopped 1 onion, minced 1/2 cup mayonnaise Chopped cilantro Tortilla chips (optional) Instructions: ------------- Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion to tuna mixture. Stir in mayonnaise until consistency is mushy. Sprinkle cilantro on top and serve with tortilla chips, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Keiko's Tex-Mex 7-Layer Dip The trick to keeping the dip from being runny is to drain and (in some cases) pat dry with paper towels everything. Layer 1: 2 large cans bean dip (preferrably Frito Lay) - drain any water from cans and spread on bottom of a rectangular cake dish Layer 2: 3 avocados peeled and crushed 2 tbsp. lemon juice sprinkling of garlic salt - mix 3 ingredients well and spread over bean dip Layer 3: 16 oz. sour cream 1 pkg. taco seasoning mix - mix well and spread over avocado layer Layer 4: 1 bunch green onions, chopped fine - spread over sour cream layer Layer 5: 2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced - spread over onions Layer 6: small can sliced black olives, drained, patted dry, and chopped - spread over tomatoes Layer 7: 4-8 oz. cheddar cheese, grated - spread over black olives Spinach Dip 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 3/4 cup mayonnaise 2 tsp. Dijon-style mustard 2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend 1 can (8 oz.) sliced water chestnuts, chopped 3 green onions, chopped 1 Hollowed bread round Combine spinach, sour cream, mayonnaise and mustard in a large bowl. Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and green onions. Cover and refrigerate at least 2 hours. To serve, stir well and spoon into hollowed bread round. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping. Source: McCormick (Note: There is often a recipe for a dip on the box but it is not the same as this one. I have made this one twice and it has received rave reviews both times.) ************************************************************************ Addicting Chip Dip Makes 8 servings Prep Time: 1 Hour 5 Minutes Ready in: 1 Hour 5 Minutes " Otherwise known as "Goop," this chip dip is the most delectable dip you'll ever taste! It was created by my late aunt. Folks can't seem to get enough of it. Don't tell them the ingredients till they've tasted it! Serve with potato chips, pretzels or your favorite vegetables. They'll be licking the bowl! Note: you can add more or less of the anchovy paste and onion to suit your tastes. If you like a thinner dip, add a little more milk. " Ingredients 2 (8 ounce) packages cream cheese, softened 1/4 cup milk 1 1/2 teaspoons anchovy paste 3 tablespoons grated onion 1 pinch garlic powder Directions In a medium-sized mixing bowl, combine cream cheese and milk until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste and onion into the mixture. Cover and refrigerate this dip at least one hour before serving. ************************************************************************** ************************************************************************** Baby Shower Raspberry Dip Makes 24 servings Prep Time: 5 Minutes Ready in: 35 Minutes " This easy, sweet dip is excellent on a fruit platter. I usually serve this dip at baby showers because it has a lovely pastel pink color. The taste can easily be altered by using your choice of extract flavorings. Also, the dip is thick enough that it can also be used as a tea sandwich filling. This is my own creation. " Ingredients 1 cup sour cream 1 (8 ounce) package Neufchatel cheese, softened 1/2 cup white sugar 1 tablespoon raspberry extract 1/2 cup fresh raspberries Directions In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve. ************************************************************************** ************************************************************************** Bacon Cheddar Spread Makes 3 cups prep Time: 20 Minutes Cook Time: 5 Minutes Ready in: 1 Hour 25 Minutes " This cheesy bacon spread is great on buttery, round crackers! " Ingredients 10 slices bacon 2 cups shredded Cheddar cheese 1 tablespoon grated onion 1 cup creamy salad dressing Directions 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. 2. In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving. ************************************************************************* ************************************************************************* Bagel Dip Makes 5 cups Prep Time: 10 Minutes Ready in: 1 Hour 10 Minutes " Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces. "  Ingredients    1 (16 ounce) package sour cream 2 cups mayonnaise 2 tablespoons monosodium glutamate (MSG) 2 tablespoons dried dill weed 2 tablespoons dried parsley 1 onion, chopped 2 (2 ounce) packages dried beef, chopped ************************************************************************* ************************************************************************* Basil Parmesan Spread Makes 10 servings Prep Time: 20 Minutes Ready in: 1 Hour 20 Minutes " Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving. "    Ingredients 1 cup chopped fresh spinach 1 cup chopped fresh basil 1 teaspoon minced garlic 1/4 cup olive oil 1 cup freshly grated Parmesan cheese  salt and pepper to taste 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package feta cheese, crumbled 2 tablespoons sun-dried tomato paste  Directions 1. In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. 2. Blend cream cheese and feta cheese in a medium bowl. 3. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. ************************************************************************* ************************************************************************* Absolutely the Best Nacho Dip Ever Makes 2 quarts Prep Time: 20 Minutes Ready in: 2 Hours 20 Minutes      " This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist. "    Ingredients 1 (8 ounce) package cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup cocktail sauce 1 cup mild salsa 3/4 cup diced green onion 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 2 cups shredded Cheddar cheese 2 cups shredded lettuce 1 cucumber, thinly sliced  Directions    1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. 2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. 3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. ******************************************************************* ******************************************************************* Cold Crab Dip Makes 4 cups Prep Time: 15 Minutes Ready in: 15 Minutes " A great appetizer that will sure to be a hit and tradition for parties to come!! "    Ingredients    2 (8 ounce) packages cream cheese, softened 3 tablespoons milk 2 green onions, finely chopped 2 tablespoons prepared horseradish 2 (6 ounce) cans crabmeat, drained and flaked  Directions    1. In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving. ******************************************************************* ******************************************************************* Shrimp Dip Makes 1 cup Prep Time: 15 Minutes Ready in: 1 Hour      " A shrimp dip recipe without cream cheese! This is my mom's famous recipe. If you love shrimp, this is for you. Prepared from ingredients you have in your pantry, you can whip this up anytime. The secret is the curry powder and the canned, not fresh, shrimp. Try this -- you'll love how easy it is to make, and your guests will love the rich shrimp flavor! "    Ingredients         1 (6.5 ounce) can small shrimp, drained 3 tablespoons creamy salad dressing, e.g. Miracle Whip ™1 tablespoon minced onion1/8 teaspoon curry powder  paprika  Directions    In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving. *********************************************************************