Cooks Kitchen - Dips

[Geee]

Bacon Dip

 

16 oz sour cream

3 oz jar bacon bits

2 cups shredded cheddar cheese

8 oz pkg cream cheese, softened

1 cup chopped green onions

 

 

Combine all ingredients, put in 1 quart baking dish and cover. Bake at 400 for 25-30 minutes.

 

 

 

Bean Dip

 

1 small loaf velveeta cheese, sliced

1 large can refried beans

½ small onion, chopped

4 tbsp. hot or mild salsa

1 bag chips

 

 

In a microwave bowl mix beans with onion and 3/4 cheese and 2 tablespoons of salsa. Stir. Put the rest of the cheese on top. Cook in microwave till cheese is melted. Put last 2 tablespoons of salsa on top.

 

 

 

Blue Cheese Dip

1 8 oz pkg cream cheese, softened

1 can condensed cream of celery soup

½ cup crumbled blue cheese

¼ cup diced cucumber

Beat cream cheese until smooth, blend in soup. Stir in blue cheese and cucumber. Chill for 30 minutes. Serve with crackers or chips. It makes 2 1/2 cups of dip.

 

 

 

Hot Crab Dip

12 servings

2 8 oz pkgs cream cheese, softened

¼ cup milk

1 tbsp Worcestershire sauce

1 tbsp chopped parsley

1 tsp horseradish

1 tsp dried mustard

1 tbsp Italian Blend Spice

1 green onion, chopped fine

½ to 1# crab meat

1 round loaf Italian, French or Sour Dough bread

½ cup grated cheddar cheese

paprika

Preheat oven to 350.

Grease a casserole dish and set aside. In a large bowl, combine cheese, milk, worcestershire sauce, parsley, horseradish, mustard, Italian Spices, onion and crab and mix well. Spread mixture into casserole dish and bake for 30 minutes.

While crab is baking, cut a circle out of the top of the bread round and scoop out the inside. With a large serving spoon, spoon crab mixture into hollowed bread. Sprinkle with cheese and paprika. Place bread bowl on baking sheet and bake uncovered for 5 to 10 minutes or until cheese is melted and bubbly.

Serve hot with crackers.

 

 

 

Easy Taco dip

--

1 cup sour cream

1 cup mayonnaise, (can use light varieties)

⅔ tbsp. chili seasoning powder, (buy in packs) to taste

¼ cup salsa

Blend and chill. Serve with taco chips, carrots and celery.

 

 

 

 

Fresh Guacamole

--

5 avocados, mashed

1 small tomatoes, chopped

1+ tbsp. chopped onion

pinch fresh cilantro leaves, torn into small pieces

½ tsp. onion salt

garlic salt to taste

2-3 tbsp. fresh lime juice

 

 

Combine, chill and serve.

 

 

 

Garlic Cream Cheese

--

1 8 oz pkg cream cheese, softened

20 pimento stuffed spanish olives, finely chopped

5 peeled garlic cloves, put through press

 

Mix together, let sit for an hour or more and serve with chips or crackers.

 

 

 

 

Hot Cheesy Artichoke Dip

--

1 #can artichoke hearts, drained

1 cup mozzarella

¼ cup parmesan or romano cheese

1 cup mayonnaise

1-2 cloves garlic, diced & chopped

salt to taste

1 tomato, diced(optional)

 

Chop artichokes, blend with cheese, garlic and mayo. Spread in small baking dish. Bake 375 for 25 minutes until bubbly. Top with tomatoes and serve with crackers or party bread.

 

 

 

 

Layered Chili Bean Dip

 

 

1 # ground beef

1 tbsp. chili powder

1 16 oz can black beans, drained

¾ cup Pace Picante Sauce

1 large(about 1 1/2 cups) tomato, chopped

1 large avacado , peeled, pitted and diced

1 cup(4oz) shredded cheddar cheese

¼ cup pitted ripe olives, sliced

 

In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat. Add beans and picante sauce. Reduce heat to low and heat through. Top with tomato, avocado, cheese and olives. Serve with tortilla chips or warmed flour tortillas for dipping. Makes 7 1/2 cups.

 

 

 

Lime & Honey Dip

--

1 8 oz pkg cream cheese, room temperature

½ cup plain low fat yogurt

2 tbsp. honey

2 tbsp. 1 % or low fat milk

1 tbsp. lemon juice

1 tbsp. vanilla

½ tsp. ground mace or nutmeg

¼ tsp. grated lime rind

 

 

Blend until creamy Cover and refrigerate. Will keep for 2 days. Serve with assorted mixed fruit.

 

 

 

Shrimp Dip

--

1 8 oz pkg cream cheese

1 can cream of shrimp soup

1 can small shrimp

 

Heat cream cheese and soup in bowl in microwave just long enough to make both easy to mix together. Add shrimp; chill. Serve with crackers.

 

 

 

Spinach Dip

--

10 oz pkg frozen chopped spinach, thawed and drained

pkg Knorr vegetable soup mix

8 oz can water chestnuts, chopped

3 green onions , tops too

12 oz pkg cream cheese, softened

1 to 2 cups Miracle Whip or Mayo

 

 

Mix cream cheese and 1 cup Miracle Whip or Mayo until smooth. Add spinach, soup, chestnuts and onions. Chill for at least an hour before serving. Add more Miracle Whip or Mayo to desired consistency, thinner for dipping, thicker for spreading. Spread in cocktail rye or crackers. Great with veggies, pretzels or corn chips.

 

 

 

Tangy Veggie Dip

--

¾ cup cottage cheese

2 tbsp. horseradish

2 dashes tabasco

1 tbsp. parsley

2 tbsp. chopped onion

¾ cup cocktail sauce

 

 

Mix all together, then serve with fresh vegetables(carrots, celery, cherry tomatoes, cucumbers, etc.)

 

 

 

Honey Mustard Pretzel Dip

6 oz Dijon style mustard

6 oz Honey

6 oz K.C, Masterpiece Honey Dijon BBQ Sauce

tbsp. paprika

Whisk all together. If it seems too runny, transfer to saucepan and add 1 tablespoon Minute Tapioca. Let cook, adjust thickness with water or more heating with more tapioca as needed. Serve with pretzels.