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Easy Dips & Spreads for Quick but Memorable Snacking





Don't be a "dip" when serving dips to your eaters; let them know right away that you know your way around exciting and tasty ways to "set them up" for the rest of the meal.

What I mean is, don't just whip out that herb dip in the plastic container or the Lipton onion soup mixed with sour cream; Set 'em up for your main

event with a dip or spread that really gets their attention and praise.

Some dips require cooking, but don't worry, you'll only find quick ones here. So go ahead, take a dip into one of these quick and easy creations.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

DIPS WITH VEGGIES
Romesco Spread
Layered Mexican Chip Dip
Rosemary-Parsley Hummus
Artichoke-Parmesan Dip
Black Olive Pate
Herb & Garlic Bean Dip
Baked Spinach-Artichoke Dip
Anchovy Olive Dip
Tzatziki(Yogurt & Garlic Dip)
Bean Dip in Basic Black
Black Bean Hummus
3-Tier Chip Dip
Chile & Choke Dip
Multi-national Tomato Relish
Baba Ghannoush
Lotsa Peppers and Black Bean Salsa
Hummus a la Peter Pan
Spinach Dip with a Thai Twist
Hummus Just Like Grandma's
Onion-Dip-Not-From-An-Envelope
Herby Bean Spread (or is it Beany Herb?)
Artichoke & Parmesan Dip
Light Black Bean Dip
Made-It-Myself Bean Dip
Light Black Bean Dip

DIPS WITH FRUIT
Best Fruit Salsa Ever
Creamy Asian Avocado Dip
Blueberry & Honey Cheese Spread
Peachy Salsa
Mango Salsa
Avocado Salsa

DIPS WITH OTHER STUFF
Bacon & White Bean Dip with Pita Chips
Buffalo Chicken & Blue Cheese Dip
Hot Sausage Dip
Basil-Walnut Spread
Crab Dip with a Kick
Low-Fat Ranch Dip
Martini Cheese Dip
Torum
Hot Pizza Dip
Corned Beef & Swiss Dip


RECIPE SEARCH
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below
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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is. ___________________________________________________________

***NEW***
Best Fruit Salsa Ever
Makes a lot

Dip a lightly toasted baguette slice into this fabulous concoction (when’s the last time you saw “concoction” in a recipe?) or maybe a non-salty cracker. Or put some into bowls and serve it for a dessert. Whatever you do with this, wouldn’t it be a delicious way to get lots of fruit into you and your family?

2 Granny Smith apples
2 red apples
1 pear, peach or plum (or all three
) 1 can light cherry pie filling (optional)
1/2 can crushed pineapple
2 tsp cinnamon
3 tsp brown sugar (more if you think it’s needed)

Peel apples and other fruit, dump into your food processor and zap in 10-second pulses until roughly chopped. If you choose to add it, this is when you add 1/2 can cherry pie filling; pulse until it becomes just this side of a puree. Empty into a serving bowl. Stir in the pineapple, cinnamon, and sugar. Done.


Bacon & White Bean Dip with Pita Chips
Makes 8 Servings of 3 Tbsp

You certainly could make this process quicker if you buy a bag of pita chips (like Stacy’s) and warm them in the microwave just before serving. The made-by-you dip is really enough to garner admiration as a good cooker.

1/2 tsp dried crushed rosemary
1/4 tsp each salt, garlic powder & black pepper
3 (6-inch) pitas, each cut into 8 wedges
2 bacon slices, chopped
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-oz) can cannelini beans, drained
1/4 cup chopped green onions
1 Tbsp fresh lemon juice
1/2 tsp hot sauce
1/8 teaspoon each salt & paprika

Preheat oven to 350F.

Combine the rosemary, garlic, salt & pepper and set aside. Arrange pita wedges in a single layer on a baking sheet and lightly coat with cooking spray. Sprinkle evenly with the rosemary mixture and give them another light spray. Bake for 18 minutes or until golden. (Or ignore this whole paragraph and nuke up some store-bought pita chips.)

While they’re baking, cook bacon in a small saucepan over medium heat (or faster in your microwave) until crisp, then remove and set aside. Add garlic to the tasty drippings in the pan; cook half a minute, stirring frequently, then add broth and beans; bring to a boil, reduce heat, and simmer, uncovered, 8 - 10 minutes.

Combine this bean mixture, onions, and the rest of the ingredients in a food processor, and pulse until smooth. Spatulize (another fancy cooker term) into a bowl; stir in 1 Tbsp of the reserved bacon; sprinkle with the remaining bacon just before serving.

Serve with the pita chips you’ve just taken out of the oven.


Buffalo Chicken & Blue Cheese Dip
Makes 2 & 1/2 cups

Frank’s (used to be “Durkee’s”) really IS the “official” wing sauce from the Anchor Bar in Buffalo.

1 8-oz pkg. cream cheese, softened
2 9.75-oz cans chunk chicken breast, drained
1/2 cup Frank’s Red Hot Sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
fresh crunchy vegetables and/or corn chips

In a glass 9-inch deep pie dish, combine all ingredients and zap in the microwave until hot and bubbly, about 4-6 minutes. Stir well and serve with veggies and/or chips.


Creamy Asian Avocado Dip
Makes 1 to 1 & 1/2 cups

When ‘cados cost more than two dollars each, you want get max mileage out of them. Here’s one really easy way; amazing what a little fresh ginger and some cilantro can do.

2 ripe avocados
1/4 cup. + 1 Tbsp sour cream
1/2 tsp salt
1 Tbsp chopped fresh cilantro
1 & 1/2 tsp fresh grated ginger
juice of 1/2 lime

With a dinner fork, mash the avocado in a bowl until it’s almost but not quite smooth Add the remaining ingredients and mix until smooth. Serve with tortilla chips or other crunchy munchies.


Blueberry & Honey Cheese Spread
Serves 10 as appetizer

This one is worth photographing – before everyone digs in, which they will.

1 (10.5-oz) goat cheese log, softened
1/2 cup roasted, salted sunflower seeds
1/4 cup honey
1 pt fresh blueberries
Garnish: fresh mint leaves
Assorted crackers

Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including the ends. Place the cheese on a serving platter with any remaining seeds and drizzle with honey.

Sprinkle with berries and make sure some stick to the honey. Pretty, easy and impressive..

Garnish (or don’t) and serve with assorted crispy things.
Click here if you need more quick and easy appetizer ideas


Romesco Spread
Makes about 2 cups

Just take a look at those ingredients and tell me this won't be one of your future favorites.

1/2 cup roasted almonds
1/2 cup grated Parmesan
1 garlic clove
12-ounce jar roasted red peppers, drained
2 Tbsp e.v. olive oil
1 Tbsp red wine vinegar
1/4 tsp kosher salt

In your food processor, pulse first 3 ingredients until finely chopped. Add the rest and blend until smooth.

Serve with slices of French bread baguettes and sliced veggies.


Layered Mexican Chip Dip
Makes about 8 cups

How can you make this classic dip in 15 or 20 minutes with all those tasty ingredients? Well, you don’t cook it; you just mix and spread stuff – that’s how.

1 16-oz can retried beans
2 tsp taco seasoning mix
1 6-oz container guacamole
1 8-oz container sour cream
1 4.5-oz can chopped ripe olives, drained
2 large tomatoes, diced
1 small onion, diced
1 4-oz can chopped green chiles
1 & 1/2 cups (6 oz) shredded Monterey Jack cheese
tortilla chips

Stir together beans and taco seasoning and spread it into an 11- x 7inch (approx.) dish. Spread guacamole, then sour cream evenly over the bean mixture. Mix together the next 5 ingredients and evenly sprinkle ontop. Serve with tortilla chips, of course.

.


Rosemary-Parsley Hummus
Makes about 1 & 1/2 cups

This yummy dip can also serve as a sandwich spread, but go easy on the rosemary or it’ll overpower the other ingredients, and you could end up with a rosemary sandwich. And if you’re not into “spicy” use paprika for a splash of color instead of cayenne.

2 (7-oz) containers hummus
1 garlic clove, minced
2 Tbsp fresh lime juice
2 tsp chopped fresh parsley
1 tsp chopped fresh rosemary
1/2 tsp cracked black pepper
1 Tbsp extra virgin olive oil
Ground red pepper to taste

Combine first 6 ingredients. Drizzle with olive oil, and sprinkle with red pepper (or paprika) to taste. Serve with veggies and/or crispy chips.


Artichoke-Parmesan Dip
Makes about 2 cups

This will be another of those too-fast-to-be-believed items, and a very classy one at that.

1(14-oz) can of artichokes, drained
1/2 cup Freshly grated Parmesan
3/4 cup Mayonnaise
1/4 cup Plain yogurt
1 Clove of garlic; mashed with a pinch of salt
2 tsp Lemon juice
1 Chopped scallion
Hot pepper sauce to taste

In a food processor, blend everything including hot pepper sauce to taste. Serve with French bread slices or pita chips.


Black Olive Pate
Makes about 1/2 cup

This is another one where you should use that small, expensive bottle of extra virgin olive oil. Fresh oregano is recommended as well. And, of course, it's okay to use green olives; just change the name.

8 oz pitted black olives
2 Tbsp olive oil
1 Tbsp dried oregano or 2 Tbsp fresh, chopped
salt (careful, olives may be salty)

Add olives, oil and oregano to your blender and, that’s right, blend. For a firmer paste, add 2 Tbsp of fine breadcrumbs to the blender before mixing the ingredients.

Place the pate in a serving dish, garnish with parsley and, right again, serve up.

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Herb & Garlic Bean Dip
Makes about 1 & 1/2 cups

You're probably thinking of “Alouette" brand dip here, but just as tasrty - in my opinion - is a similar product sold by many supermarket chains. Wal-Mart is one and their price is a lot lower than Alouette's.

15 oz can cannelini beans (or any white bean)
4 oz container garlic herb spread, any brand
1/2 tsp salt
1/4 tsp Tabasco sauce, or similar
2 tsp fresh chives, minced

Place beans and their liquid in food processor along with garlic herb cheese spread, salt and hot sauce.

Process until smooth. Spoon into serving bowl and sprinkle with chives.

Serve with your favorite dipping item.

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Baked Spinach-Artichoke Dip
Serves 10

You and all your eaters will be very happy to "eat your spinach" when you present it in this tasty form.

2 (6-oz) packages fresh baby spinach
1 Tbsp butter
1 (8-oz) package low-fat cream cheese
1 garlic clove, chopped
1 (14-oz) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Fresh pita wedges or baked pita chips

Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels and ghop it up.

Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3-4 minutes, stirring constantly, until cream cheese melts.

Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until mozzarellae melts.

Transfer mixture to a 1-qt shallow baking dish. Sprinkle with remaining '/4 cup mozzarella cheese.

Bake at 350F for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

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Anchovy Olive Dip
Makes about a cups

This is the kind of recipe that’s here strictly for you guys –I don’t like olives and I’m not too crazy about anchovy. But I just know that some of you will find this super-easy dip super-good.

1 cup Dairy sour cream
1/2 cup Finely chopped stuffed green olives
1 & 1/2 Tbsp Anchovy paste
1/2 tsp Grated onion

Combine it all, mix well and serve.

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Tzatziki(Yogurt & Garlic Dip)
Makes about 2 cups

The all time classic Greek dip that you might usually enjoy on a gyros sandwich. If I had a quick and easy gyros recipe I’d certainly offer it with this recipe but real gyros is a major project and it’s even hard to find the real thing outside of a big city.

2 cups plain yoghurt
1 small cucumber
5 crushed garlic cloves
2 Tbsp olive oil
Salt & pepper to taste
1 Tbsp lemon juice
1 Tbsp dill or mint fresh parsley for garnish

Grate the cucumber unpeeled. Place it in a strainer and squeeze it well to remove its excess moisture.

Now, mix all in a bowl until creamy smooth. Place it in a serving bowl, sprinkle with parsley and serve with triangles of pita bread.

Click here for more recipesf rom Greece and the world _________________________________________________________________

Bean Dip in Basic Black
Makes about 1 & 1/2 cups

Very fashionable as well as really, really tasty.

1 Tbsp olive oil
1/4 cup chopped onion
1 tsp finely chopped garlic
3/4 tsp cumin
1 15 oz can of black bean
s1 Tbsp lime juice
salt & freshly ground black pepper to taste
6 pieces pita bread, cut into triangles

Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook until the onion begins to soften, about 4 minutes.

Add the cumin and cook until the onions are completely soft, about 3 minutes more then rinse and drain the black beans.

Puree the beans in a blender or processor with onion mixture, lime juice, salt and pepper.

Serve with pita triangles. _________________________________________________________________

Black Bean Hummus
Makes about 2 cups

If you are a big fan of the standard hummus this might be a refreshing change – then again, it might make you appreciate the standard version more. Try it and see.

3 garlic cloves
1/2 cup packed fresh cilantro leaves
1 can (15 oz) black beans
1 Tbsp peanut oil or other vegetable oil
3 Tbsp creamy peanut butter
Juice from 1 to 2 limes, to taste
Fresh vegetables and pita bread for dipping

Put it all in the processor and make it smooth. Serve warm or at room temp.

Click here for a trip around-the-world - of recipes, that is. _________________________________________________________________

Hot Sausage Dip
Makes 10-12 appetizer servings

Only the very timid might be afraid of this tasty warm dip, but even they will come around if you can coax them into trying it.

1 lb ground hot Italian or pork sausage
1 (10-oz) can diced tomato and green chiles
1 (8-oz) package cream cheese, softened
3/4 cup (3 oz) shredded sharp Cheddar cheese
Corn chips

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink, about 4-5 minutes; drain well. Meanwhile, drain diced tomato & chiles, reserving 1/4 cup liquid.

Stir together sausage, tomato and chiles, reserved liquid, and cream cheese.

Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese and bake at 350° for about 20 minutes or until bubbly. Serve with corn chips.
Click here for tons of easy appetizers _________________________________________________________________

3-Tier Chip Dip
Makes about 6 cups

If you want to really make a statement at your next social gathering spend about 20 minutes putting together this fabulous layered dip – remember “ET”?

Tier I
2 16-oz cans low fat refried black beans
1⁄4 cup cilantro, chopped
1⁄2 tsp freshly grated lime peel
2 Tbsp fresh lime juice
1 tsp Chipotle Tabasco sauce, or similar
1 tsp minced garlic

Tier II
2 large, ripe Hass avocados (or a cup of bought-guacamole)
2 Tbsp fresh lime juice
2 Tbsp minced red onion
1 tsp salt
1/2 tsp Chipotle Tabasco sauce
1 Tbsp cilantro, chopped

Tier III
1 cup reduced-fat sour cream
1 cup (4 oz) pre-shredded Monterey Jack cheese blend
2 cups your-favorite-salsa (from a jar)

Tier I: Mix everything together and mound it in the middle of big serving plate, at least, 12 inches. With a spatula, shape into a flat 9-in. square.

Tier II: Halve and seed avocados; scoop flesh into a medium bowl (or put in your bought-guacamole). Add lime juice, red onion, salt and hot sauce and mash until you get a dip consistency. Mound in center of bean layer; spread it leaving an inch of the beans around the edges. Sprinkle chopped cilantro on top.

Tier III: Now spread sour cream, again leaving a border of Tier II exposed. Sprinkle with cheese, and – you guessed it - let some sour cream show. And now you fancy it up: pour off the salsa’s liquid and spoon three lines of salsa diagonally across the cheese. Put some cilantro sprigs and lime slices around it and take a bow.

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Chile & Choke Dip
Makes about 3 & ½ cups

This could be a bit pricey but the result will only add to your rising reputation as a Cooker.

1 can (14 ounces) water-packed artichoke hearts, drained and chopped 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped 1 can (4 ounces) chopped green chiles 3 cups (12 ounces) shredded cheddar cheese 1/4 cup mayonnaise Assorted crackers or tortilla chips

In a bowl, combine the artichokes, chiles, cheese and mayo. Transfer to a greased 8-in. square baking dish and bake, uncovered, at 350F for about 20 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. _________________________________________________________________

Multi-national Tomato Relish
Makes about 1 & ½ cups

Make this chunky, kicky dip for pita triangles and call it “Greek” or “Middle-East” Relish. Slap it on a piece of toasted Italian bread and it’s “Mediterranean Relish” or …I could go on, but you get the message.

3 roma tomatoes, seeded and finely chopped
1/3 cup finely chopped red onion
1/2 cup chopped, pitted kalamata olives
2 Tbsp olive oil
1 Tbsp snipped fresh oregano
1 Tbsp red wine vinegar

Combine all the ingredients and season to taste with tiny increments of cayenne pepper. Of course, you could “season to taste” yourself through a whole cup of this good stuff, so don’t make a career of it, okay?
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Baba Ghannoush
Serves 4-6

This stuff is so Middle-East that it should be on my "World" recipe page, but it's such a sensational dip that here it stays.

1 large eggplant
2 crushed garlic cloves
1/2 cup tahine (ground hulled sesame paste)
juice of 3 lemons
salt (to taste)
1 tsp cumin
2 Tbsp olive oil
2 Tbsp chopped fresh parsley

Cut 1 inch slits in eggplant so it won’t explode in your nuker while baking - I hate when that happens. Bake it about 8-10 minutes on high, or until tender.

If you don’t like nuclear cooking, boil it for 15 minutes on the good-old safe and reliable stove.

When soft, split eggplant open and scoop out the inside pulp together with the juice. Place pulp and juice in a food processor, add all the above ingredients except olive oil and parsley and blend for about 20 seconds or until you have a smooth, creamy dip.

Add salt or lemon juice, if you like (I like) and place in a salad bowl. Pour olive oil to just cover the top and garnish with parsley and tomato slices.

Serve cold or at room temperature with pita bead triangles for dipping or spreading.
Click here for a trip around-the-world - of recipes, that is. _________________________________________________________________

Lotsa Peppers and Black Bean Salsa
Makes about 3 cups

You may wonder what a “lotsa pepper” is, but check the ingrediments, as my grandmother used to say, and you will see three, count 'em, three kinds of peppers - that's lotsa pepper.

1 (15-oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
¼ cup chopped green onion
¼ cup chopped fresh cilantro
2 to 3 jalapeno peppers, seeded and minced
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 tsp. minced garlic
1/2 tsp kosher salt
1/2 tsp freshly ground Peppercorns

Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve. _________________________________________________________________

Hummus a la Peter Pan
Makes about 2 & 1/2 cups

On the spur of the moment, I decided to whip up a dish of hummus, but guess what? Didn't have or couldn't find the tahini. How could I get that peanutty taste without it?

A-ha! Substitute peanut butter! Brilliant! Here's the result.

2 cups canned garbanzo beans, drained
1/3 cup creamy peanut butter
1/4 cup lemon juice
1 tsp salt
2 garlic cloves, halved
1 Tbsp olive oil
1 pinch paprika
1 tsp minced fresh parsley

Place the first five ingredients in a food processor or blender and blend until smooth.

Transfer to a serving bowl, drizzle it with the olive oil, sprinkle it with paprika and parsley, and serve it with your head up and your chest out - you did good.

. _________________________________________________________________

Peachy Salsa
Serves 6-8

You could certainly use nectarines if you choose, and you might try it with raisins if currants aren't "currant-ly" available.

4 peeled and diced fresh peaches
2 oz black currants
2 oz diced red Bermuda onion
a pinch of cayenne pepper(Wash "pinching fingers" after)
1 to 2 Tbsp fresh lemon juice

Combine all ingredients and serve with just about anything: warm tortilla, burrito, pita quarters or just some kind of chip.

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Mango Salsa
Makes About 1 & 1/2 cup

Ridiculous! This may be the quick-est and easy-est recipe in QuickEats Plus.

1 cup fresh or jarred salsa
1 mango, diced (about 1/2 cup)

Combine the salsa and mango. Serve with tortilla chips.

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Spinach Dip with a Thai Twist
Makes About 2 & 1/2 cup

Talk about healthy – you’re dipping vegetables in a dip made of spinach, honey and yogurt! This could become your favorite health food.

1 cup seriously chopped fresh spinach
1 8-oz carton low-fat sour cream
1 8-oz carton plain low-fat yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped peanuts
1/4 cup peanut butter
1 Tbsp honey
1 Tbsp low-sodium soy sauce
1 to 2 tsp crushed red pepper
Veggies, like baby carrots, zucchini sticks, jicama sticks & cucumber sticks

In a medium bowl combine everything, then put it in the freezer for 20 minutes or so to chill – or if you’re in a big hurry just set it out with the veggies and watch it disappear even at room temp.

Click here for more quick and easy World recipes _________________________________________________________________

Basil-Walnut Spread
Makes About 1 & 1/4 cup

This “spread” could be a “dip” but only if you’re dipping a something sturdy like a pretzel or bagel chip; flimsy potato chips just won’t work. You could use those "kettle-fried" chips but they're so greasy - I love 'em!

1 cup canned garbanzo beans(about 1/2 of a 15-oz can)
1/2 cup chopped walnuts
1/2 cup lightly packed basil leaves
2 Tbsp olive oil
2 to 3 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
Pita chips for dipping

Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl, combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt, and pepper.

Cover and blend until nearly smooth.(Scrape sides and add additional reserved liquid if mixture appears stiff.) Serve on pita chips or oven-toasted pita triangles.

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Avocado Salsa
Makes About 1 cup

Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!

2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion

Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.

Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.

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Hummus Just Like Grandma's(If you happen to be from the Middle East)
Makes 2 Cups

Compare the cost of 2 cups of prepared hummus (not "humus"-that's garden stuff: decayed leaves, vegetable matter; definitely not good to eat) with the cost of a can of beans, tahini, etc. and you'll feel even better about this easy appetizer recipe for a delicious dip.

If you make it without garlic it might need a flavor-upper such as a pinch of cayenne pepper or cumin.

15 oz can garbanzo beans, drained
3 Tbsp fresh or frozen lemon juice
1/4 cup tahini (sesame paste)
4 cloves garlic, minced (optional)
1 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
2 Tbsp fresh basil or parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita

In a blender combine beans, lemon juice, sesame or tahini paste, garlic(if used), olive oil, salt, and pepper. Process until smooth.

Transfer to serving bowl & sprinkle loosely with basil or parsley and paprika.

After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good and you can load more hummus on them.

Click here for a trip around-the-world - of recipes, that is. _________________________________________________________________

Crab Dip with a Kick
Serves 4-6

There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding it.

8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained

Preheat the oven to 400°F.

In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.

Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.

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Onion-Dip-Not-From-An-Envelope
Serves 4

Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.

1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice

Blend sour cream and lemon juice and add scallions and stir. Just provide each person with 1/2 cup, or so, of blanched vegetables for dipping and smile proudly.

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Herby Bean Spread (or Beany Herb Spread)
Serves 4

This will never be mistaken for refried beans, at least not after one taste

3 cloves garlic
2 15 oz cans great Northern beans, drained and rinsed
3 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp fresh basil, coarsely chopped
1 Tbsp fresh thyme
1/2 tsp kosher salt
1/2 tsp ground black pepper

With motor running, drop garlic cloves into a food processor. Add beans, lime juice and olive oil, and puree until smooth. Add basil, thyme, salt and pepper, and pulse until incorporated.

Now, as that famous, bubbly, cheer-leader/chef would say, "How easy was that?"

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Light Black Bean Dip
Makes 1 & ½ Cups

Now I don’t mean that this dip is light black – that would make it “gray” dip and who would eat that! No, “light” refers to the inclusion of low-fat yogurt or sour cream. This way when you dip those wonderfully greasy potato chips into it you won’t feel so guilty

1 serrano or jalapeno chili,(seeded unless you want HOT)
1 small clove garlic, peeled
1 15 oz can black beans, rinsed, & drained
2 green onions, cut into 1 inch pieces
¼ cup cilantro leaves
1 Tbsp each: plain yogurt and cider vinegar
1 tsp each: cumin, chili powder
Salt to taste

Mince chili and garlic in a food processor. Add remaining ingredients and puree. Easy, eh?

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Low-Fat Ranch Dip
Serves 4

Even if you're not into "low-fat" don’t fight this one; we’re just talking low-fat yogurt and I challenge you to discern the difference from non-low-fat yogurt. So just make the recipe and enjoy it in good health.

1 15-oz can Great Northern beans, rinsed and drained
1/4 cup water
1/2 cup plain low-fat yogurt
1/2 tsp garlic powder
pinch cayenne pepper
1/4 tsp black pepper
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
1/4 tsp dried tarragon
1/4 tsp salt
1 Tbsp lemon juice

Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl. During the fianl half-minute add the other ingreidents.

Any easy pretty thing to do would be to put the dip - in a bowl, of course - in the midlle of a large platter surrounded by all sorts of dip-able veggies.

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Martini Cheese Dip
Serves 4

"Martini" because dry vermouth is an important part of this yummy "adult" dip. It goes together quick and if you don't also eat it quick the cheese will start to set and your bread stick will get stuck and you won't be happy.

3 Tbsp butter
1/4 cup dry vermouth
8 oz sliced Italian fontina,Gruyere,or Swiss cheese
Bread sticks

Preheat oven to 175°.

Butter an oven-proof platter with a raised edge because you're going to pour the vermouth into the platter and arrange overlapping slces of cheese in concentric circles on top.

Then you're going to bake it for 5 to 8 minutes until the cheese melts into the vermouth. Then you're going to quickly serve it up and tell everyone to dip their bread sticks in and e-e-eat 'em up - yum, yum.

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Made-It-Myself Bean Dip
Serves 6-8

Tastes better and costs less. So why not create a bean dip - with a kick – yourself, and leave those little tin cans in the store.

2 Tbsp canola oil
1 large yellow onion, minced
1 large clove garlic, minced
1 15-oz can pinto beans, undrained
3/4 cup shredded Monterey Jack cheese with jalapenos
Hot pepper sauce
Diced avocado
Tortilla chips

Heat oil in a medium-sized saucepan over medium heat. Add onion and garlic. Cook, stirring often, until tender and lightly browned, about 5 minutes.

Puree beans with liquid in a food processor fitted with a metal blade or in a blender. Stir into onion mixture. Stir in cheese and add hot pepper sauce to taste.

Heat dip over low heat just until hot and most of cheese is melted. Garnish with avocado. Serve with tortilla chips or whatever – love that “whatever”.

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Artichoke & Parmesan Dip with Chiles
Serves 6-8

You may want to double this terrific dip if you expect more than a half-dozen eaters. If you’re lucky, you’ll have some left for tomorrow.

1 14 oz can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 4 oz can diced green chiles

Preheat oven to 350F.

Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish. Pretty easy, eh?

Bake for about 20 minutes until lightly browned. Garnish with chopped Italian parsley and serve.

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Torum
Serves 4

The fresh garlic gives this simple but delicious dip a real kick. And that’s probably what you’ll get if you try to get romantic after consuming this traditional Lebanese dip. Serve with breath mints on the side - powerful ones.

4 cloves fresh garlic, peeled
1/4 cup e.v. olive oil
1 pinch salt
1 lemon, juiced

Crush garlic in a mortar and pestle with a pinch of salt. (What? No mortar and pestle? Ok, use your mini-blender.) Mix in oil a teaspoon at a time until the oil has just saturated the garlic.

Stir in the lemon juice. Serve at room temperature with pita bread. Add hummus and /or tabbouleh for dipping variety.

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Hot Pizza Dip
Serves 4-6

Serve this zippy dip with whole wheat breadsticks or crackers or anything – it’s so good no one will care what they’re dipping with.

6 oz cream cheese
1/2 cup sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded
1 Tbsp red pepper flakes
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9- inch pie plate or quiche pan. Top with combined pizza sauce, shredded cheese, pepper flakes and onions.Bake at 350F for 10 minutes, or until cheese has melted.

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Hot Corned Beef & Swiss Dip
Serves 10-12

Hey, it's corned beef and swiss with sauerkraut and thousand island on rye - without the rye, so you've dropped at least 5% of the calories. Feel better?

1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 oz sauerkraut, rinsed and squeezed dry
8 oz shredded corned beef
16 oz shredded Swiss cheese

Preheat oven to 350F.

Combine mayonnaise and dressing.

Spread sauerkraut into a 9x13-inch baking dish and layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.

Bake for 20 to 25 minutes and serve.


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