pudgygroundhog
Pearl Clutcher
Posts: 4,652 
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 14:57:18 GMT
Hot, cold, savory, sweet - would love to hear your favorite dip recipes!
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Post by paperaddictedpea on Dec 14, 2015 14:59:56 GMT
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 15:10:58 GMT
I love onion dip! Looks yummy. |
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smartypants71
Drama Llama
Posts: 5,992
Location: Houston, TX
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Post by smartypants71 on Dec 14, 2015 15:37:13 GMT
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 15:47:17 GMT
I've never heard of that, but it looks delicious. |
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Post by compeateropeator on Dec 14, 2015 16:00:39 GMT
Well this is not my favorite but it is the one that I am asked to bring by family and friends. I am hesitant to post it because I don't have exact amounts, but it is easy so I am sure that someone could guess the amounts. We call it by the exotic name of "bread dip".  1 container of sour cream 1 cup of mayo onion powder garlic powder dill weed (I use about the same of the onion and garlic, maybe a little less of the garlic. An then less of the dill weed.) 2 packages of Budig Beef chopped pretty fine (this type of product is found with the prepackaged sandwich meats. I originally had it with chipped beef, but in my opinion that is very salty. ) i serve with small pieces of bread. I usually just get my favorite basic supermarket bakery baguette. But if trying to step it up I will use a variety if breads including a rye or pumpernickel and put the dip in a hollowed out bread boule. But many times I just bring it in a plastic container with a ziplock bag of bread pieces. . |
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 16:04:06 GMT
Well this is not my favorite but it is the one that I am asked to bring by family and friends. I am hesitant to post it because I don't have exact amounts, but it is easy so I am sure that someone could guess the amounts. We call it by the exotic name of "bread dip". 1 container of sour cream 1 cup of mayo onion powder garlic powder dill weed (I use about the same of the onion and garlic, maybe a little less of the garlic. An then less of the dill weed.) 2 packages of Budig Beef chopped pretty fine (this type of product is found with the prepackaged sandwich meats. I originally had it with chipped beef, but in my opinion that is very salty. ) i serve with small pieces of bread. I usually just get my favorite basic supermarket bakery baguette. But if trying to step it up I will use a variety if breads including a rye or pumpernickel and put the dip in a hollowed out bread boule. But many times I just bring it in a plastic container with a ziplock bag of bread pieces. . I've never made anything with chipped beef/beef product. Will have to take a look! |
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valincal
Drama Llama
Southern Alberta
Posts: 6,225
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Post by valincal on Dec 14, 2015 16:06:48 GMT
We like the Knorr spinach dip recipe.
1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream*
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix (or soup mix here in Canada)
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
DIRECTIONS
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
*TIP: To lighten up dip, substitute 1 container (16 oz.) nonfat plain Greek yogurt.
I usually slice up French baguette, pumpernickel and sourdough to serve along with this.
ETA...the water chestnuts are NOT optional in my version. They give it a nice crunch.
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Post by compeateropeator on Dec 14, 2015 16:15:07 GMT
Well this is not my favorite but it is the one that I am asked to bring by family and friends. I am hesitant to post it because I don't have exact amounts, but it is easy so I am sure that someone could guess the amounts. We call it by the exotic name of "bread dip". 1 container of sour cream 1 cup of mayo onion powder garlic powder dill weed (I use about the same of the onion and garlic, maybe a little less of the garlic. An then less of the dill weed.) 2 packages of Budig Beef chopped pretty fine (this type of product is found with the prepackaged sandwich meats. I originally had it with chipped beef, but in my opinion that is very salty. ) i serve with small pieces of bread. I usually just get my favorite basic supermarket bakery baguette. But if trying to step it up I will use a variety if breads including a rye or pumpernickel and put the dip in a hollowed out bread boule. But many times I just bring it in a plastic container with a ziplock bag of bread pieces. . I've never made anything with chipped beef/beef product. Will have to take a look! I think it is a real dip so hopefully someone will have a recipe with amounts. But I would guess less than a teaspoon of garlic and onion and less than a half of teaspoon of dill. I mix the dip part first and adjust the seasoning to taste. Once I have that I then add the meat. I know that you are in the east so the Budig brand might be in your supermarket. The packets are cheap - I think just about a dollar. It really is good and so so easy to make and you can make a fancy presentation or just a basic bowl of dip and basket of bread pieces.  |
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Post by bc2ca on Dec 14, 2015 18:26:09 GMT
Our hot mustard crab dip is super rich and always devoured.
Preheat oven to 350 (I use the convection toaster oven)
Mix 8 oz softened cream cheese with 1/4 cup spicy mustard, 1-2 tbsp white wine (can substitute milk), 1 can drained lump crabmeat and 1/2 cup slivered almonds. Bake until heated through (15-20 min) and serve. You can easily play with this basic recipe depending on what flavor you want. Lemon zest and juice or crushed garlic or 1 tsp of Worcestshire sauce are all good additions.
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Post by brookeq on Dec 14, 2015 18:41:36 GMT
Jalepeno popper dip
Swiss dip
Pizza dip
Pepperonni dip
Buffalo chicken dip
Chocolate chip cheeseball
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 18:47:44 GMT
We like the Knorr spinach dip recipe. 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry 1 container (16 oz.) sour cream* 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix (or soup mix here in Canada) 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) DIRECTIONS Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people. *TIP: To lighten up dip, substitute 1 container (16 oz.) nonfat plain Greek yogurt. I usually slice up French baguette, pumpernickel and sourdough to serve along with this. ETA...the water chestnuts are NOT optional in my version. They give it a nice crunch. When I make spinach dip, this is my go to recipe! |
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 18:48:14 GMT
Our hot mustard crab dip is super rich and always devoured. Preheat oven to 350 (I use the convection toaster oven) Mix 8 oz softened cream cheese with 1/4 cup spicy mustard, 1-2 tbsp white wine (can substitute milk), 1 can drained lump crabmeat and 1/2 cup slivered almonds. Bake until heated through (15-20 min) and serve. You can easily play with this basic recipe depending on what flavor you want. Lemon zest and juice or crushed garlic or 1 tsp of Worcestshire sauce are all good additions. Mmm, sounds good! |
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Deleted
Posts: 0
Aug 18, 2025 21:35:52 GMT
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Post by Deleted on Dec 14, 2015 18:53:50 GMT
Neiman Marcus dip on pretzel flips. It's all over Pinterest.
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 18:55:33 GMT
Neiman Marcus dip on pretzel flips. It's all over Pinterest. Haven't heard of that one - will have to take a look. |
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Post by shelledpea on Dec 14, 2015 18:58:21 GMT
I made this Cranberry Salsa dip for a family party over the weekend. It was sooo good! Pretty funny as family members kept trying to figure out what was in it...not knowing sure didn't stop anybody from eating more of it! |
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Post by jenjie on Dec 14, 2015 19:32:45 GMT
I heart spinach dip. And ranch dip.
Here's not a dip but a spread:
Drain 1 can crabmeat.
Mix with 8 oz cream cheese
Form into a ball
Coat with cocktail sauce
Serve with crackers
I love it but am now allergic to the crabmeat. So you can have my recipe. And no, fake crab doesn't cut it. At all.
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 20:29:51 GMT
I made this Cranberry Salsa dip for a family party over the weekend. It was sooo good! Pretty funny as family members kept trying to figure out what was in it...not knowing sure didn't stop anybody from eating more of it! Oh wow - that's a new one and it looks terrific. I love cranberries and what an interesting recipe. |
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 14, 2015 20:30:44 GMT
I heart spinach dip. And ranch dip. Here's not a dip but a spread: Drain 1 can crabmeat. Mix with 8 oz cream cheese Form into a ball Coat with cocktail sauce Serve with crackers I love it but am now allergic to the crabmeat. So you can have my recipe. And no, fake crab doesn't cut it. At all. Spreadable is good too.  Had a laugh at "you can have my recipe". I will hold you to your word that you are not omitting a crucial ingredient. ;-) |
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Post by jenjie on Dec 14, 2015 21:08:22 GMT
I heart spinach dip. And ranch dip. Here's not a dip but a spread: Drain 1 can crabmeat. Mix with 8 oz cream cheese Form into a ball Coat with cocktail sauce Serve with crackers I love it but am now allergic to the crabmeat. So you can have my recipe. And no, fake crab doesn't cut it. At all. Spreadable is good too. Had a laugh at "you can have my recipe". I will hold you to your word that you are not omitting a crucial ingredient. ;-) LOL! I pea promise no missing ingredients. I will add that we always served it with Triscuits but I don't think they are mandatory. |
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janeinbama
Pearl Clutcher
Posts: 3,257
Location: Alabama
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Post by janeinbama on Dec 14, 2015 21:49:30 GMT
I make that crab dip also. We just press crabmeat into cream cheese brick and cover with cocktail sauce.
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Post by cindyupnorth on Dec 14, 2015 23:55:36 GMT
Oh thanks for posting! I love dips!
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Post by christine58 on Dec 15, 2015 0:06:51 GMT
Hot artichoke dip
1 cup Hellmans (has to be Hellmans)
1 cup parmesan cheese
1 cup chopped artichokes (in water...not oil)
Mix together and bake at 350 for 45 mins....MMMMMM
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ellen
Drama Llama
Posts: 5,129
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Post by ellen on Dec 15, 2015 0:55:10 GMT
We like the Knorr spinach dip recipe. 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry 1 container (16 oz.) sour cream* 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix (or soup mix here in Canada) 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) DIRECTIONS Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people. *TIP: To lighten up dip, substitute 1 container (16 oz.) nonfat plain Greek yogurt. I usually slice up French baguette, pumpernickel and sourdough to serve along with this. ETA...the water chestnuts are NOT optional in my version. They give it a nice crunch. This is my favorite dip too. For a while I was just expected to bring this to every work potluck. |
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Post by Princess Amy on Dec 15, 2015 1:43:54 GMT
My SIL brought this to our family Christmas gathering this past weekend. It was wonderful and didn't last long! I'm not generally fond of spicy foods, but I inhaled this. Creamy Jalepeno Corn Dip |
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Post by mom23sweetpeas on Dec 15, 2015 2:09:01 GMT
ours is an apple dip
1/3 cup brown sugar mixed into a brick of cream cheese
layer caramel ( I prefer dulce de leche) sauce over and top with score bits
serve with granny smith apple slices
delish!!
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pudgygroundhog
Pearl Clutcher
Posts: 4,652
Location: The Grand Canyon
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Post by pudgygroundhog on Dec 15, 2015 2:21:36 GMT
Thanks for posting everybody! It's an ongoing joke with some friends about our love of dip (we joke about a Kickstarter campaign for our dip store ideas, lol), so I'm having a Holiday Dip Extravaganza this weekend. All dips. No dip, no entry. I've gotten some good ideas! |
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,666
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Post by janeliz on Dec 15, 2015 2:35:19 GMT
This might be more of a "spread" than a dip, but it's always been a big hit at parties: Pecan Cheese with Pineapple Preserves 1 lb. grated sharp cheddar 1 small onion, chopped 3/4 cup pecan halves 1 cup mayonnaise 1 jar pineapple preserves Put pecans and onion in a food processor and process until fine. Add the cheese and process. Add the mayo and process until well mixed. Serve topped with pineapple preserves. Ritz crackers or any salty cracker are great with this. Note: the original recipe I have calls for this to be served inside half of a scooped out pineapple, but I've never felt the urge to go that far.  |
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Post by LilyRose on Dec 15, 2015 3:07:18 GMT
This one is quite simple. It's great in a pinch when you need something quick:
BLT Dip
8 oz Miracle Whip
8 oz sour cream
1 tomato, chopped
1 jar Hormel Real Bacon Bits
Combine and chill. I like to serve with bagel chips.
Jezebel Dip
10 oz jar apple jelly
10 oz jar pineapple preserves
4 oz jar prepared horseradish (I use FAR less than this. I start with a little and keep testing)
1 tbsp ground dry mustard
1 tsp cracked black pepper
Brick of cream cheese
Mix together everything but the cream cheese. Cover and refrigerate 8 hours. Serve over cream cheese, with crackers (I prefer Triscuits). I like this one because it keeps for a long time.
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Post by Goldynn on Dec 15, 2015 3:58:26 GMT
I get asked to make this dip all the time; granted it's usually by the teens that are always hanging around here, but no one can ever stop eating this dip! Simple and delicious (if you like pickles): Pickle Dip 1 small jar of Nalley Dill Hamburger chips (drained). Yes, the entire jar, roughly 1 1/2 - 2 cups. 1 pt (16 oz) Sour Cream 3-6 Tablespoons Pickle juice 4 - 6 Heaping Tablespoon of Mayonnaise or Miracle Whip. (A litle more than 1/4 cup adjust to thickness desired) 1/2 - 1 Tablespoon of Worcestershire Drain Pickles on a paper towel VERY well and reserve the juice. It's important to get them as dry as possible or your dip will be runny. Pulse chop them in the food processor. Be careful not to over process. (I always just chop mine with a knife, then blot) Mix Pickles, Sour Cream, Worcestershire and Mayonnaise. Add the pickle juice until dip is a good consistency. Since sour creams vary in consistency you'll need to judge this. But, don't be stingy with the juice. The more juice, the more pickely goodness. On average I use 1/4 cup. Serve with chips. Yum! |
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Had a laugh at "you can have my recipe". I will hold you to your word that you are not omitting a crucial ingredient. ;-)
