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
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.
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenosin a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Hot Curry & Mustard Dip
Makes about 2 cupsIf you know your eaters will get "positively" excited when you tell them what's in this dip, make it just like this. If you're not sure, reduce it by half and add a second dip from my page. Better to be safe than "sari" - I know, that pun was truly pun-ishable.
2 cartons (6 oz) plain low-fat yogurt
1/2 cup reduced fat mayonnaise or salad dressing
1 tsp curry powder
1 tsp prepared mustard
Mix all ingredients in 1-quart saucepan, and heat just to boiling. Serve with baguette slices and/or fresh vegetables.
E.V. Olive Oil & Parmesan Dip
Makes about 2 cupsI shouldn’t have to tell you this – I probably don’t – but please don’t use that powdery Parmesan stuff in this recipe; use the good quality freshly grated kind.
1 & 1/4 cups extra-virgin olive oil
1 cup freshly grated Parmesan cheese
1/2 cup minced fresh Italian parsley
2 Tbsp minced fresh oregano (or 1 Tbsp dried)
1 garlic clove, minced
1/4 tsp each salt, ground black pepper & dried crushed red pepper
Mix all ingredients in large bowl to blend. Serve dip at room temperature
Best Fruit Salsa Ever
Makes a lotDip 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 cupsFrank’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 cupsWhen ‘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.
