Homemaking - Recipes
Dips
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Yummy Dip
Posted by: Mary Jo in FL
One package of Hidden Valley Ranch Dip Seasoning
One large container of Daisy sour cream
One package of Hormel bacon bits
2 cups of Kraft shredded cheddar
Mix it all up and refrigerate overnight and voila! You have a crowd pleaser.
Cheese Dip
Posted By: SoCalPam
I use Campbell's cream of cheddar soup. The recipe is so simple: one can of soup, half can of milk and half a jar (or so) of the salsa you like. Mix together while heating, then serve with tortilla chips. You can make it thinner or thicker depending on the type of milk you use, the water content in the salsa, etc.
Corn Dip
Posted By: Sherri
3 c. sharp cheddar cheese, shredded (I buy the Kraft 3 c. bag already coarsely shredded)
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. green onions, chopped
1 can Mexi-corn, drained (12 oz)
Mix all ingredients and chill. Serve with Fritos Scoops.
Dried Beef Dip
Posted By: Dadia
8 oz. cream cheese
1 small jar dried, chipped beef
1 small, flat can black olives, sliced, drained ( I don't usually use the whole can)
2-3 small green onions
Shred/finely chop the chipped beef and add to rest of ingredients.
Dried Beef Dip #2
Posted By: Shelly
1 pkg. cream cheese
1 pkg. thin beef (like carl budding)
green pepper and onion to your liking
Mix it all together and bake at 350 until warm and can easily stir with a spoon. Serve warm.
Baked Spinach Artichoke Dip
Posted By: Sheril
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly.
Bean Dip
Posted By: Sheril
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Cucumber Party Canapes
Posted By: Laura in MO (the chicken lady)
1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 cucumber
1 loaf Canape French Bread
1 cup cherry tomatoes, halved
1. In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.
2. Thinly slice remaining cucumber sections using Ultimate Slice and Grate; cut each slice in half. Slice canape bread into eighteen 1/2-inch slices using Serrated Bread Knife.
3. To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with 1 cucumber slice and 1 tomato half. Serve immediately.
Yield: 18 canapes Nutrients per serving: (1 canape): Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g (c)The Pampered Chef, Ltd. 2003
Eggplant and Pepper Dip
Posted By: Karla B
This is so good scooped up on bell pepper slices or used as a sauce for meats.
1 lg. bell pepper
1 md. eggplant
1/3 c. olive oil or more to taste
1/2 tsp. salt
1 Tbl. ground cumin
Heat oven to 350. Lightly spray bottom of cookie sheet. Split both eggplant and pepper in half; seed pepper. Lay both on cookie sheet and cook for 1 hour. Peel eggplant. Chop both. Put both into blender or food processor with oil, salt and cumin. Process until you have a rough puree, adding more oil if necessary.
Yogurt Fruit Dip
Posted By: nina in TX
Take 3 oz cream cheese and beat until fluffy and add 2/3 c. of strawberry yogurt (can be any flavor) gradually. Mix together until smooth. Cover and chill. Serve cold with fruit and squares of angel food cake.
Hot Artichoke Dip
Posted By: nina in TX
1 c. Miracle Whip Dressing
1 can (14 oz) artichoke hearts, drained/chopped
1c (4oz) grated parmesan cheese
1 clove garlic, chopped
chopped tomato and sliced green onions
Mix all ingredients except tomato and onions. Spoon into a 9-inch pir plate or quiche dish. Bake at 350`F uncovered for 20-23 minutes or until lightly browned. Sprinkle with tomato and onion pieces when taken out of oven. Serve with crackers. Make about 2 1/2 cups. You can make it ahead and refrigerate it, but not bake it until you need it.
Yogurt Fruit Dip
Posted By: Liz
Mix plain yogurt with honey and lemon or orange rind. If it sits in the fridge a while the rind flavors develop more. You could add vanilla if you wanted.
Southwestern Dip Bowl
Posted By: Michele B
1 9 inch round loaf of dark bread
16 ounces grated sharp cheddar cheese
8 ounces cream cheese
8 ounces sour cream
1/2 cup chopped green onions
1 tsp. Worcestershire sauce
1 can chopped green chilies (4 1/2 ounces)
1 cup chopped ham
Tortilla chips
With a sharp knife, cut the top portion off the bread, reserving top. Scoop out inside of loaf, leaving 1/2-1 inch thick shell. (You can cut the scooped out bread into pieces to use with the dip later) In bowl, combine remaining ingredients except tortilla chips. Mix well. Fill bread shell with cheese mixture. Place on baking sheet, and cover shell with bread top. Bake at 350 degrees for one hour. When ready to serve, remove top and surround with chips and chunks of bread on a platter
Slow Cooker Spicy Cheese Dip
Posted By: Michele B
Salsa: OR BUY PREPARED SALSA
1 (12-ounce) can stewed tomatoes with juice
4 to 6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 to 3 tablespoons chopped fresh cilantro
4 to 6 fresh Roma tomatoes
Kosher salt
Fresh ground pepper
1/2 lime, juiced
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.
1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds Velveeta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips
Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.
CHEESY BLACK BEAN DIP
Posted By: Michele B
6 slices bacon
2 garlic cloves, minced
1 (15 ounces) can black beans, drained, rinsed and mashed
4 ounces cream cheese, softened
1 1/2 cups cheddar cheese or Monterey jack cheese, shredded
2/3 cup Picante sauce
1/3 cup green onions, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon cilantro or parsley, minced (to garnish)
Serve with vegetables or tortilla chips.
Spicy Cheese Dip
Posted By: Michele B
Salsa:
1 (12-ounce) can stewed tomatoes with juice
4 to 6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 to 3 tablespoons chopped fresh cilantro
4 to 6 fresh Roma tomatoes
Kosher salt
Fresh ground pepper
1/2 lime, juiced
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.
1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds velveta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips
Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.
EASY CHEESY DIP
Posted By: SoCalPam
1 can of Campbell's chedder cheese soup
1 package (8 ounce) of shredded chedder cheese
1 cup chunky chipotle salsa (I use Pace)
1 cup whole milk
Stir all ingredients in a heavy medium saucepan over medium heat until shredded cheese melts and mixture is smooth. (In lieu of shredded cheese you can use two cans of soup.) Transfer mixture to fondue pot or chafing dish. Serve with chunks of French bread or white tortilla chips. This takes the place of a traditional cheese tray and is really good as well.
Cashew Pimiento Cheese Sauce
Posted By NMStephanie
Ingredients: 2 C warm water, 1 C clean, raw cashews, 40z jar of pimientos, 2 T lemon juice, 2t salt, 1t onion powder, 1/4 t garlic powder
Blend cashews with 1 c of water until smooth. Add the rest of the ingredients and blend until smooth. Heat grdually on the stove until thinkened. I put this on veggies, tacos, burritos, and use as a dip for chips.
Golden Sauce
Posted By NMStephanie
Ingredients: 1 small potato, 1/2 small carrot, 1 1/3 cups of water, 2T cashews, 1 1/2 T lemon juice, 3/4 t salt, dash of celery salt.
Simmer potato and carrot in the water. When cooked, blend with remaining ingredients including the cooking water, unitl smooth. I use this on veggies, potatoes, rice. It is great!!
Creamy Tomato Gravy
Posted By NMStephanie
Ingredients: 1 qt canned tomatoes, 1/2c cashews, 1/2 c well cooked brown rice, 1 large onion chopped, 1-2 t salt, 1/4t garlic powder, 1/4t oregano, 1/2c water.
Blend cashews and rice with 1 c of tomatoes until very smooth. Add remaining tomatoes and other ingredients except water and blend until smooth. Pour into a saucepan. Rinse blender witht he 1/2 c of water and pour into saucepan. Simmer for 10 minutes stirring frequently. If necessary, thicken with a little corn starch and cold water.
