300 Outstanding Dip Recipes

300 Outstanding Dip Recipes

300 Outstanding Dip Recipes – Mouthwatering Dip Recipes you cannot RESIST!

Amaretto Fruit Dip

16 oz Cool Whip — thawed in : refrigerator
3 3/8 oz Lemon Jello Instant
: Pudding/Pie Filling
8 oz sour cream
1/4 c amaretto

Gently whisk together sour cream and amaretto in a medium sized bowl. Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip. Cover and refrigerate several hours or overnight to combine flavors. Serve with sliced fresh fruit.

Ambrosia Fruit Dip

8 oz cream cheese; softened
1 c plain lowfat yogurt
1 ts vanilla extract
1 ts grated lemon rind
14 packets equal sweetner
Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

Amish Dip / Yield: 6 servings
8 oz cream cheese
1/2 c mayonnaise
1 c tuna
1/2 c pitted olives
2 tb lemon juice
1 black pepper

Mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.

Anchovy Olive Dip

Yield: 6 servings
1 c dairy sour cream
1/2 c finely chopped stuffed green
– olives
1 1/2 tb anchovy paste
1/2 ts grated onion

Combine ingredients; mix well. Chill.

Anne’s Vegetable Dip

Yield: 2 cups
1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove – peeled and
-finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.

B-L-T Dip

1 lb bacon
2 tomatoes, ripe, diced
1 c sour cream
1 c mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.

Baba Ganouj (Tangy Eggplant Dip)

Yield: 6 sandwiches
2 md eggplants
2 tb tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tb chopped fresh parsley (opt)
1/2 ts salt
1 black pepper to taste

Preheat oven to 300’F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

Bacon-Cheese Dip

1/2 c sour cream
1/4 lb cheese, roquefort
3 oz cream cheese
1/4 ts tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 ts celery seed, whole

Put all ingredients into an electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yield’s 1-1/2 to 2 cups.

Bagna Cauda (Garlic Dip)

Yield: 8 servings
1/2 c olive oil
1/4 lb butter (1 stick)
5 garlic cloves, chopped fine
6 anchovy fillets, chopped or
– mashed
1 ds pepper

Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The Bagna Cauda is kept hot in the middle of the table. Guests dip celery cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.

Baked Party Dip

Yield: 6 servings
1 ea round loaf dark bread
5 ea green onions, chopped
6 ea garlic cloves, crushed
2 tb butter
8 oz cheese, cream
2 c cream, sour
12 oz cheese, cheddar, shredded
1 cn artichoke hearts

Bread should be unsliced. Preheat oven to 350. Cut a hole about 5″ in diameter in the top of the bread. (If you wish, make decorative zigzag pattern.) Reserve the crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet, sauté green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers.

Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious
ingredients. Just break the bread up and pass it around!

319 More Recipes Included

Baba Ganouj (Tangy Eggplant Dip)
Bacon-Cheese Dip
Bagna Cauda (Garlic Dip)
Baked Party Dip
Clam & Olive Dip
Clam Dip
Classic Lipton Onion Dip
Classic Pace Con Queso Dip
Cottage Cheese Sun-Dried Tomato Dip
Country Club Sour Cream & Dill Dip
Country Honey Mustard Dip
Crab & Clam Dip
Crab Dip
Crab Dip – Light
Crab Vegetable Dip
Cranberry-Orange Hazelnut Dip
Cream Cheese & Garlic Dip With Pita Toasts
Cream Cheese Apple Dip
Cream Cheese Chip Dip
Cream Cheese Dijon Dip
Cream Cheese-Deviled Ham Dip
Cream Herb Dip
Delicious Dip
Desperation Diet Dip
Deviled Dip
Diablo Dip

And Much More!

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Coyalita Linville

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