Please share your favorite dip recipe - I've been invited to a party and
- Thread starter lisainla
- Start date
REC: ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES
Fine without the parsley. I usually dip baguette slices instead of the fennel.
http://www.epicurious.com/recipes/recipe_views/views/11811
Fine without the parsley. I usually dip baguette slices instead of the fennel.
http://www.epicurious.com/recipes/recipe_views/views/11811
cynupstateny
Well-known member
REC: Smoked Salmon Spread- I really like this one- fast and delicious
INGREDIENTS
1 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
4 dashes Worcestershire sauce
4 drops hot pepper sauce
2 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
2 teaspoons minced capers
a squeeze of fresh lemon juice (I sometimes add a bit of zest, too)
Mix it all together.
Serve with veggies, crackers or toasted baguette slices.
INGREDIENTS
1 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
4 dashes Worcestershire sauce
4 drops hot pepper sauce
2 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
2 teaspoons minced capers
a squeeze of fresh lemon juice (I sometimes add a bit of zest, too)
Mix it all together.
Serve with veggies, crackers or toasted baguette slices.
I have served Rec: Sylvia's Domain Chandon Cheese Spread
I made it for a wine tasting party. I served it on individual endive pieces and added chopped walnuts on top on a silver platter. Beautiful presentation and tasted oh so good!! ((Thx again Sylvia!))
Regards,
Barb
Domain Chandon Cheese Spread
8 oz cream cheese, softened
2 oz. blue cheese
1 T toasted walnuts or pecans (I like more)
1 T chives, chopped
1 T parsley, chopped
Sour dough bread
Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy, add blue cheese and walnut mixture and blend until thoroughly combined. Do not over mix.
They served this with sliced sour dough bread. Great appetizer for sitting around
drinking wine.
I made it for a wine tasting party. I served it on individual endive pieces and added chopped walnuts on top on a silver platter. Beautiful presentation and tasted oh so good!! ((Thx again Sylvia!))
Regards,
Barb
Domain Chandon Cheese Spread
8 oz cream cheese, softened
2 oz. blue cheese
1 T toasted walnuts or pecans (I like more)
1 T chives, chopped
1 T parsley, chopped
Sour dough bread
Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy, add blue cheese and walnut mixture and blend until thoroughly combined. Do not over mix.
They served this with sliced sour dough bread. Great appetizer for sitting around
drinking wine.
Curried Egg and Artichoke Dip
I made this years ago, as part of a holiday appetizer spread. The recipe came from Gourmet, but I have been unable to find that one anywhere. This one is basically the same, without specific quantities of seasonings.
At the time, I did not eat hard-boiled eggs, as they were one of the few things I disliked. However, this dip I liked!
Title: Curried Egg And Artichoke Dip
Yield: 1 Servings
Ingredients
2 to 3 hard boiled eggs
1 (10 oz.?) can unmarinated (plain) artichoke hearts
mayonnaise
sour cream
cumin powder
curry powder
Instructions
Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to your taste @ 2 parts curry to one part cumin. I like it spicy myself, but you
don't want to overwhelm the delicate flavour of the artichoke. Exceedingly popular at parties, and goes quickly; I make a batch, put it in the
refrigerator, and gnosh my way through it in a day or so!
http://recipes.chef2chef.net/recipe-archive/15/086775.SHTML
I made this years ago, as part of a holiday appetizer spread. The recipe came from Gourmet, but I have been unable to find that one anywhere. This one is basically the same, without specific quantities of seasonings.
At the time, I did not eat hard-boiled eggs, as they were one of the few things I disliked. However, this dip I liked!
Title: Curried Egg And Artichoke Dip
Yield: 1 Servings
Ingredients
2 to 3 hard boiled eggs
1 (10 oz.?) can unmarinated (plain) artichoke hearts
mayonnaise
sour cream
cumin powder
curry powder
Instructions
Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to your taste @ 2 parts curry to one part cumin. I like it spicy myself, but you
don't want to overwhelm the delicate flavour of the artichoke. Exceedingly popular at parties, and goes quickly; I make a batch, put it in the
refrigerator, and gnosh my way through it in a day or so!
http://recipes.chef2chef.net/recipe-archive/15/086775.SHTML
dawn_mo
Well-known member
REC: Mexican Clam Dip, Caviar Egg Torte, Warm Blue Cheese, Bacon and Garlic Dip
Here are a few T & T recipes.
* Exported from MasterCook *
CAVIAR-EGG TORTE
Recipe By : Women's Day or Family Circle
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 eggs, hard-boiled -- shelled
1/4 cup butter -- at room temperature
1/2 cup green onions -- finely chopped
1 cup sour cream -- light or regular
4 ounces cream cheese -- light or regular
-- at room temperature
3 1/2 ounces caviar -- black or red
water crackers
Place just the rim of an 8 or 9- inch springform pan upside down on the plate you intend to serve the caviar pie on. Finely chop eggs in food processor. Add butter and process until completely blended. Spoon into springform rim and spread with the back of spoon into an even layer. Cover and refrigerate at least one hour or until firm. Sprinkle egg layer with chopped green onions. Mix sour cream and cream cheese until well blended. Spoon over green onions and spread evenly without disturbing the green onions. Cover and chill at least 4 hours or up to two days. Up to 8 hours before serving: in a small fine strainer, rinse, and let the caviar drain at least 15 minutes. Spoon evenly over sour cream mixture. Run a thin knife around inside of springform rim, open rim and remove gently. Refrigerate pie until ready to serve. Garnish with more green onion. Serve with water crackers.
Dawn's note: this is another recipe I love. Depending on your guests, this will either disappear or you will have yummy leftovers for a couple days. (This is not a bad thing) I have halved this recipe and made it in a small springform pan. I just buy the caviar that is available at the grocery store. You could also use masago (smelt eggs, available at Asian markets). If I remember correctly, during the holidays I used red and black caviar to top this torte.
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* Exported from MasterCook *
MEXICAN CLAM DIP
Recipe By :Sharon Buck, Big Pine Key, FL
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method12 ounces cream cheese -- room temperature
3/4 cup purchased green chili salsa (salsa verde) -- (about 6 ounces)
1 can diced green chilies -- (4 ounce)
1/2 cup chopped fresh cilantro
3 cans chopped clams -- (6.5 ounce) drained
well
Corn chips or tortilla chips
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.) Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes. Place bowl of dip on platter. Surround with chips and serve.
Makes about 2 cups.
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* Exported from MasterCook *
Warm Blue Cheese, Bacon, and Garlic Dip
Recipe By :Karen/No. Calif.
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method7 slices bacon -- chopped
2 cloves garlic -- minced
8 ounces cream cheese -- softened
1/4 cup half and half
4 ounces blue cheese -- crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
Cook bacon until almost crisp. Drain excess fat from skillet. Add garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture,
blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil. Bake until heated, about 30 min. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps, or French bread. This dip may be prepared one day in advance. Refrigerate. Bring to room temp. before baking.
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Here are a few T & T recipes.
* Exported from MasterCook *
CAVIAR-EGG TORTE
Recipe By : Women's Day or Family Circle
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 eggs, hard-boiled -- shelled
1/4 cup butter -- at room temperature
1/2 cup green onions -- finely chopped
1 cup sour cream -- light or regular
4 ounces cream cheese -- light or regular
-- at room temperature
3 1/2 ounces caviar -- black or red
water crackers
Place just the rim of an 8 or 9- inch springform pan upside down on the plate you intend to serve the caviar pie on. Finely chop eggs in food processor. Add butter and process until completely blended. Spoon into springform rim and spread with the back of spoon into an even layer. Cover and refrigerate at least one hour or until firm. Sprinkle egg layer with chopped green onions. Mix sour cream and cream cheese until well blended. Spoon over green onions and spread evenly without disturbing the green onions. Cover and chill at least 4 hours or up to two days. Up to 8 hours before serving: in a small fine strainer, rinse, and let the caviar drain at least 15 minutes. Spoon evenly over sour cream mixture. Run a thin knife around inside of springform rim, open rim and remove gently. Refrigerate pie until ready to serve. Garnish with more green onion. Serve with water crackers.
Dawn's note: this is another recipe I love. Depending on your guests, this will either disappear or you will have yummy leftovers for a couple days. (This is not a bad thing) I have halved this recipe and made it in a small springform pan. I just buy the caviar that is available at the grocery store. You could also use masago (smelt eggs, available at Asian markets). If I remember correctly, during the holidays I used red and black caviar to top this torte.
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* Exported from MasterCook *
MEXICAN CLAM DIP
Recipe By :Sharon Buck, Big Pine Key, FL
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method12 ounces cream cheese -- room temperature
3/4 cup purchased green chili salsa (salsa verde) -- (about 6 ounces)
1 can diced green chilies -- (4 ounce)
1/2 cup chopped fresh cilantro
3 cans chopped clams -- (6.5 ounce) drained
well
Corn chips or tortilla chips
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.) Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes. Place bowl of dip on platter. Surround with chips and serve.
Makes about 2 cups.
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* Exported from MasterCook *
Warm Blue Cheese, Bacon, and Garlic Dip
Recipe By :Karen/No. Calif.
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method7 slices bacon -- chopped
2 cloves garlic -- minced
8 ounces cream cheese -- softened
1/4 cup half and half
4 ounces blue cheese -- crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
Cook bacon until almost crisp. Drain excess fat from skillet. Add garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture,
blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil. Bake until heated, about 30 min. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps, or French bread. This dip may be prepared one day in advance. Refrigerate. Bring to room temp. before baking.
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dawn_mo
Well-known member
REC: Tuscan Cheese Spread, Tuna Spread With Capers, Pumpkin Dip with Gingersnaps.
And a few more...
* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method
16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
MIx all ingredients together. Serve with crusty bread or crackers.
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* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's tuna log
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
NOTES : Make ahead at least 8 hours so flavors may meld.
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* Exported from MasterCook *
PUMPKIN DIP WITH GINGERSNAPS
Recipe By :Richard in Cincy
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Desserts
Amount Measure Ingredient -- Preparation Method1 can pumpkin -- (30 ounce)
4 cups confectioners sugar
2 8 oz. cream cheeses -- room temp
1 tsp vanilla
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
Combine in a mixer, place in serving bowl, chill. To serve, place bowl on platter and
surround with store-bought gingersnaps. Serve it with some store bought gingersnaps
and it is amazingly simple for something so good.
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And a few more...
* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method
16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
MIx all ingredients together. Serve with crusty bread or crackers.
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* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's tuna logServing Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
NOTES : Make ahead at least 8 hours so flavors may meld.
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* Exported from MasterCook *
PUMPKIN DIP WITH GINGERSNAPS
Recipe By :Richard in Cincy
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Desserts
Amount Measure Ingredient -- Preparation Method1 can pumpkin -- (30 ounce)
4 cups confectioners sugar
2 8 oz. cream cheeses -- room temp
1 tsp vanilla
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
Combine in a mixer, place in serving bowl, chill. To serve, place bowl on platter and
surround with store-bought gingersnaps. Serve it with some store bought gingersnaps
and it is amazingly simple for something so good.
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georgiarose
Well-known member
Michael's Salsa di Parmigiano is always a hit wherever I take it.
http://www.finerkitchens.com/swap/forum2/10_Salsa_di_Parmigiano__by_Michael
http://www.finerkitchens.com/swap/forum2/10_Salsa_di_Parmigiano__by_Michael
REC: Pineapple Dip for Fruit
* Exported from MasterCook *
Pineapple Dip for Fruit Platter
Recipe By :
Serving Size : 0
Categories : Dip Fruit
Amount Measure Ingredient -- Preparation Method
3 Tablespoons sugar
2 Teaspoons flour
1 whole egg -- beaten
1 Tablespoon butter
1 small can crushed pineapple
1 pint whipping cream -- Whipped stiff
Combine all ingredients except the whipping cream, bring to a boil. Stir constantly, until thickened. Cool fold into the whipped cream. Serve with fruit platter. Keeps well, rerfrigerated for 2-3 days.
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* Exported from MasterCook *
Pineapple Dip for Fruit Platter
Recipe By :
Serving Size : 0
Categories : Dip Fruit
Amount Measure Ingredient -- Preparation Method
3 Tablespoons sugar
2 Teaspoons flour
1 whole egg -- beaten
1 Tablespoon butter
1 small can crushed pineapple
1 pint whipping cream -- Whipped stiff
Combine all ingredients except the whipping cream, bring to a boil. Stir constantly, until thickened. Cool fold into the whipped cream. Serve with fruit platter. Keeps well, rerfrigerated for 2-3 days.
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barbara-in-va
Well-known member
And leftovers are great on pasta!
Another smoked salmon idea: Salmon Rillettes
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1316
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1316
How about Bonnie's Buffalo Chicken Dip? It is soooo good
http://www.finerkitchens.com/swap/forum2/64_Buffalo_Chicken_Dip
http://www.finerkitchens.com/swap/forum2/64_Buffalo_Chicken_Dip
This is my favorite- Hot Artichoke Heart Spread
http://www.finerkitchens.com/swap/forum2/7_HOT_ARTICHOKE_HEART_SPREAD
http://www.finerkitchens.com/swap/forum2/7_HOT_ARTICHOKE_HEART_SPREAD
This sounds great, Cyn - I've saved it in my files.You might also like yhe Salmon Canapes
I posted in T&T.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
I posted in T&T.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
REC: Blue Cheese, Port and Walnut Spread: This one's supposed to be great - haven't tried it yet.
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
Source: Internet
Also posted at Recipezaar
http://www.recipezaar.com/77145
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
Source: Internet
Also posted at Recipezaar
http://www.recipezaar.com/77145