Taking a Dip

Hot Broccoli Cheese Dip

• 1 onion, chopped fine
• 1 jar sliced mushrooms
• 1 tbsp butter
• 1 can cream of mushroom soup
• 16 oz Kraft jalapeno cheese
• 20 oz broccoli, cooked and drained

Saute onions and mushrooms in butter. Add mushroom soup, cheese, and broccoli; stir until cheese is melted and mixture is hot. Serve with corn chips.

Curry Vegetable Dip

• 1 cup mayonnaise
• 2 tsp vinegar
• 1 tsp curry powder
• 2 tsp chili powder
• 2 tbsp dried minced onion
• salt, pepper, and thyme to taste

Mix all ingredients together and chill for 24 hours before serving; present with vegetables.

Smoked Salmon Dip

• 8oz cream cheese, room temp
• 1/3 cup milk
• 5 oz smoked salmon, cut into pieces
• 2 tbsp lemon juice
• 3 tbsp fresh dill (or 1 tbsp dried dill)

In food processor or blender, cream together the cream cheese and milk until uniform. With machine running, add smoked salmon, lemon, and dill; puree until smooth. Serve chilled, garnish with additional dill.

Tex-Mex Dip

• 3 medium ripe avocados
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper
• 8 oz sour cream
• 1/2 cup mayonnaise
• Taco seasoning packet
• 2 cans jalapeno bean dip
• 1 bunch green onions, chopped
• 2 medium tomatoes, chopped and drained
• 2 cans black olives, chopped
• 8 oz shredded cheddar
• Tortilla chips for serving

Peel, pit, and mash avocados with lemon juice, salt, and pepper in a large bowl. In a separate, smaller bowl, combine and cream together sour cream, mayo, and taco seasoning.

To assemble, spread bean dip on a shallow serving platter (or 9 by 13 pan). Top with avocado mix, then sour cream mix. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Chill, and serve with tortilla chips.

Easy Mexican Dip

• 1 can refried beans
• 1 packet taco seasoning
• 8 oz sour cream
• 8 oz Kraft avocado dip
• 1 chopped tomato
• 4 oz shredded cheese
• 1 cup shredded lettuce
• 2 tbsp chopped jalapenos
• Tortilla chips for serving

Mix together beans and taco seasoning, and spread in the bottom of a pie plate. Later on top sour cream, then cheese, then lettuce, and add peppers on top. Serve with chips.

Crab Dip

• 1/2 lb crab meat
• 8 oz cream cheese, room temp
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 5 drips Worcestershire sauce
• 1 tsp Old Bay seasoning
• pinch of salt
• 1 tbsp milk
• 1/4 cup grated cheddar cheese
• paprika for garnish

Mix together the sour cream, mayo, lemon juice, Worcestershire sauce, milk, cheese, and seasonings. Cream this into the cream cheese. Fold in crab meat. Place mixture into a greased casserole dish and bake at 325 F for 25-30 minutes (until brown and bubbly). Garnish with paprika, and serve hot with crackers.

Crab-Almond Dip

• 8 oz cream cheese, room temp
• 13 oz crab meat
• 1 minced garlic clove
• 1/2 cup mayonnaise
• 2 tsp powdered sugar
• 1 tsp dry mustard
• pinch of seasoned salt
• 1/4 cup sherry
• /2 cup toasted slivered almonds

Cream together all ingredients, and bake in a casserole dish at 350 F until heated through. Serve hot with crackers.

Crab Dip, Simplified

• 8 oz cream cheese, room temp
• 1/2 cup mayo
• 8 oz crab meat
• 1 tsp dill weed
• pinch of garlic salt
• 3 drops Worcestershire
• 1 cup sour cream

Cream together everything but sour cream; fold in sour cream last. Serve cold with crackers.

Spicy Crab Dip

• 1 1/4 cup mayonnaise
• 1 cup crab meat
• 1/2 cup shredded cheddar cheese
• 1 tbsp horseradish
• 4 tbsp French dressing

Cream together all ingredients; serve cold with crackers.

Cold Eggplant Dip

• 1 large eggplant (3 cups diced)
• 1 medium onion, chopped
• 1/3 cup minced green bell pepper
• 3/4 cup sliced mushrooms
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 can tomato paste
• 2 tbsp red wine vinegar
• 1/4 cup water
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 tsp sugar
• 1/2 cup green olives with pimentos

Peel and cube eggplant, and chop pepper and onion; slice mushrooms. Saute vegetables and garlic in a skillet with olive oil; cover, and cook for 10 minutes, stirring every 2-3 minutes. In a separate bowl, blend together tomato paste, vinegar, water, sugar, and spices. Add tomato paste blend to skillet when vegetables are done. Fold in olives and simmer, covered, on low heat for 30 minutes. Chill at minimum overnight, and serve cold with crackers.

Artichoke Dip

• 1 can plain artichoke hearts, drained and mashed
• 1 package Good Seasons Italian dressing mix
• 1 cup mayonnaise

Mix all ingredients together and chill; serve with crackers

Shrimp and Artichoke Dip

• 2 cans artichoke hearts, drained and mashed
• 2 cans mini shrimp (New Orleans purple label), rinsed and drained
• 1 cup sour cream
• 1 cup mayonnaise
• 1 bunch green onions, sliced thin
• seasoned salt to taste

Mix all ingredients and chill; serve with crackers

Sausage and Cheese Dip

• 1 lb sausage
• 1 medium can refried beans
• 10 oz can tomatoes and green chilis
• 1 lb Velveeta
• 1 small can black olives
• 1 medium onion, diced
• 1 pint sour cream
• Optional: hot sauce to taste

Brown sausage and saute onions until soft; drain fat and return into a LARGE saucepan. Drain and dice the olives. Add all other ingredients, stirring until cheese has melted. Serve with tortilla chips.

Rye Bread Dip

• 1 1/3 cup sour cream
• 1 1/2 cup mayonnaise
• 2 tbsp Beau Monde
• 2 tsp dill seed
• 2 tbsp dried minced onion
• 2 tbsp dried parsley
• Rye bread, not sliced

Scoop out the center of the rye bread to form a shell; cube the removed portion. Mix all other ingredients and place into bread shell; serve with cubed bits of bread.

Pizza Dip

• 8 oz cream cheese, softened
• 14 oz jar pizza sauce
• 1/3 cup chopped onions
• 1 1/2 cup shredded mozzarella
• 6 oz black olives, drained and chopped
• 2 oz pepperoni, diced
• Corn chips for serving

Preheat oven to 350 F. Press cream cheese into the bottom of a pie dish. Spread pizza sauce over cream cheese; sprinkle with shredded mozzarella, olives, and pepperoni. Bake for 25 minutes or until cheese is melted and slightly browned; serve with corn chips.

Hot Cheese Dip

• 1 lb Velveeta
• 3 tomatoes, diced
• 2 onions, diced
• Jalapeños to taste, diced

Melt together all ingredients in a double boiler and simmer for 30 - 60 minutes. Serve hot with Fritos.