Category Archives: dips

Beer and Cheddar Fondue


Ingredients

4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Pretzel dipping sticks and sliced smoked sausage, veggies, etc

Directions

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.

Double Chocolate Fondue Dip


Ingredients

  • 1 cup sugar
  • 2 cans (5 ounces each) evaporated milk, divided
  • 1/2 cup baking cocoa
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Cubed pound cake and assorted fresh fruit

Directions

  • In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
  • In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
  • Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit. Yield: 1-1/3 cups.

Artichoke Dip


I think this is the ONLY purpose for artichokes!

Ingredients
1 can artichoke hearts
1 jar marinated artichoke hearts
1 C . real mayonnaise
1 C . Parmesan cheese
1 pinch white pepper
fine bread crumbs

Directions

Drain the can of artichoke hearts . Also drain the marinated hearts saving some of the marinade . Cut up the hearts and mix with mayonnaise, Parmesan cheese and white pepper . If mixture appears too dry , add the marinade a little at a time until it becomes moist but not
runny . Put in a casserole dish . Cover with fine bread crumbs. Bake at 350 degrees for  20 minutes.

Pizza Dip


1 (8 ounce) container cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped bell pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Layer items in crockette as listed and heat until cheeses are melted.

Serve with bagel chips, tortilla chips or crackers.

9 layer dip


2 Strips Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Nacho Dip


1 can Campbell’s Nacho Fiesta Soup, undiluted
1 can chili
1 small can chopped green chilies
1 (2 1/4 ounce) can sliced black olives, drained

Mix all ingredients in a crockette. Let heat through and serve with tortilla chips.

Spinach – Artichoke Dip


2 cloves garlic – minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach – thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts – drained, coarsely chopped
1/2 cup shredded white cheddar cheese

-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.

Notes: Serve with tortilla chips for dipping and sour cream and salsa.

BLT Dip


1 cup mayo
1 cup sour cream
2 pounds diced tomato
1 pound fried bacon

Serve with crackers or especially good with toasted bread wedges.