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Appetizers - Dips - Sauces

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« Reply #45 on: September 22, 2009, 12:09:14 am »

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Hot Taco Dip

2-8 oz. pkg. softened cream cheese
1-16 oz. container French Onion dip
1 lb. ground beef or sirloin
1 pkg. hot taco seasoning
1 large green pepper - diced
1 small onion - chopped (optional)
3-4 small or 2 large tomatoes (diced)
1-8 oz. bag finely shredded cheese (I like 4 Cheese Mexican, use your own preference)
Bag of your favorite tortilla chips
If you want it more spicy, add a chopped Jalapeno to either the meat or vegetables.

Preheat oven to 375.   Spray Pam on 13x9 inch baking pan. Spread softened cream cheese on bottom of pan.
Spread French Onion Dip on top of cream cheese.   Brown and drain ground meat.  Add taco seasoning to meat and mix well together. Spread meat evenly over French Onion Dip.   Sprinkle peppers, onions and tomatoes over meat. Spread shredded cheese on top. Bake uncovered in oven until bubbling in the middle.
Remove from oven and dig in with Tortilla Chips!
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« Reply #46 on: September 22, 2009, 10:59:00 pm »

Yummy Spinach Dip

2 boxes of chopped frozen spinach, cooked according to package directions, well drained
8 oz sour cream 
8 oz cream cheese (softened)
1/4 c. Parmesan cheese
1 medimum onion (chopped)
1/2 stick of butter
pepper jack cheese
salt and pepper to taste

Saute onion in butter. Add cream cheese, sour cream and parmesan cheese, heat until creamy. Add spinach and mix well. Salt and pepper to taste.

Pour into a baking dish.  Heat at 350 degrees until hot and bubbley. Shread pepperjack cheese on top and heat just till cheese is melted. Serve hot with wheat thins. 
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« Reply #47 on: September 23, 2009, 10:47:07 pm »

Bacon and Tomato Dip

1 package of bacon
8 oz. of sour cream
8 oz. of mayonnaise
1 tsp. garlic powder
1 pinch of salt (to preferred taste)
4 - 6 medium tomatoes (diced to bite sized pieces)

Cook bacon until crisp, drain of all grease, and crumble into small pieces. Dice tomatoes into small bite sized pieces. Mix together all ingredients and serve with veggie crackers or chips. Can be served with regular potato chips.
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« Reply #48 on: September 24, 2009, 10:10:23 pm »

Fiesta Dip

1 10 oz can rotel tomatoes
1 11 oz can shoepeg white corn
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 avacodo, diced
1/2 large bottle Italian dressing (more if needed)

Mix all ingredients together and serve with tortilla chips.
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« Reply #49 on: September 25, 2009, 09:31:20 pm »

Sunburned Dip

1 8 oz pkg light cream cheese
1/3 cup finely chopped sun dried tomatoes
1/4 cup plain yogurt
1 tbls chopped chives
4 tbls Tabasco

Mix ingredients in a microwave safe bowl until well blended.  Heat about 6 minutes, until hot then serve with your choice of chips, crisp crackers, bread or veggies.
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« Reply #50 on: September 26, 2009, 09:08:26 pm »

Black Bean Dip

1-15 oz canned Organic Black Beans
1/4 cup Onion
1-2 Garlic cloves (peeled)
1/2 cup Red Bell Pepper
2 TBS Balsamic Vinegar
Cayenne to taste (optional)
2 Stalks Celery chopped fine
1/2 Zucchini chopped fine
1/4-1/2 Cucumber chopped fine
1 Carrot chopped fine
Sea Salt to taste

Mix all ingredients together.  Chill for at least 1 hour before serving.
Serve with corn chips of your choice.
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« Reply #51 on: September 27, 2009, 06:00:58 pm »

Another Pizza Dip
 
Layer the following ingredients in a round glass pie dish:

8 oz cream cheese
1 jar Pizza sauce
2 cups mozarella cheese
Pepperoni
Olives and chopped onions

Bake at 350 for 25-30 minutes

Serve with Fritos scoops
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« Reply #52 on: September 28, 2009, 09:47:54 pm »

Sundried Tomato Dip

1/4 cup sundried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz cream cheese at room temperature
1/2 cup sour cream
1/2 cup regular mayonnaise
10 dashes hot red pepper sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.  Add the scallions and pulse four or five times.  Serve at room temperature.
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« Reply #53 on: October 31, 2009, 01:46:20 pm »

Another Stuffed Mushroom

24 large mushrooms
1/4 c. sliced green onions
1 clove garlic minced
1/4 cup butter
2/3 cup plain bread crumbs (in the baking aisle)
1/2 cup shredded cheddar cheese


Preheat oven to 425. rinse and drain mushrooms. remove stems and set the caps aside while you chop the stems to make 1 cup.  In medium saucepan cook stems, green onions, garlic and butter until tender. stir in bread crumbs and cheddar cheese. Spoon crumb mixture in mushroom caps.  Arrange mushrooms in a 15x10x1-inch bake pan. Bake 8-10 minutes or until heated through.
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