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Guacamole Recipe


  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • Salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground pepper

Mash together the avocados, lime juice, and salt in a medium bowl.
Mix in onion, cilantro, tomatoes, and garlic. Stir in pepper.
Refrigerate 1-2 hour for best flavor, or serve immediately.

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Hot Caprese Dip Recipe


  • 10 ounces fresh mozzarella
  • 3 small roma tomatoes, seeded and juiced
  • 3 tablespoons fresh basil


  1. Chop up all of your ingredients
  2. In a small baking dish, combine all the ingredients and mix well.
  3. Bake at 375 degrees for 15-20 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers.
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White Queso Dip Recipe


  • 2 blocks of cream cheese
  • 1/2 cup of chopped onions (can be frozen)
  • 1/2 cup of mayo
  • 1 (8 ounce) package of shredded monterrey jack cheese – about 2 cups
  • 1 (8 ounce )package of shredded parmesan cheese – about 2 cups


  1. First, put the two blocks of cream cheese in a microwaveable bowl and zap them for 1 minute to soften.
  2. Add your chopped onions. I believe the original recipe called for frozen, but I use whatever I have. If you’re not a big “onion person” I would suggest the frozen ones.
  3. Add your mayo and the shredded parmesan cheese
  4. Add the monterry jack cheese
  5. Mix it all up well with a fork until it’s blended,Spoon the mixture into a baking dish or pie pan.
  6. Use the back of a spoon to spread it out evenly.
  7. Bake at 425 for 20 minutes or until the top is browning and bubbly.
  8. Enjoy with tortilla chips!




  • 6 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 8 ounce container fresh lump crab meat, picked over, cartilage discarded
  • 1 1/4 cups shredded sharp white cheddar
  • 1 teaspoon fresh lemon juice
  • 4 scallions, thinly sliced
  • 2 jalapeno chiles, seeds removed, finely chopped


Heat oven to 400 degrees F. In a medium saucepan, melt butter over medium-high heat and add garlic. Cook, stirring, until just fragrant, about 30 seconds. Stir in flour and slowly whisk in milk. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in crab, 3/4 cup cheese and the juice. Reserve 2 tablespoons scallion and 1 tablespoon jalapeno; stir remaining scallion and jalapeno into crab mixture. Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese. Bake until heated through, about 20 minutes. Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes. Sprinkle with reserved scallion and jalapeno. Serve warm. Makes 2-1/4 cups.

Yield: 2-1/4 cups
Prep Time: 20 mins
Total Time: 50 mins

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  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 (1-lb.) package hot ground pork sausage
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 1 (8-oz.) package cream cheese, softened
  • 1 (6-oz.) package fresh baby spinach, coarsely chopped
  • 1/4 teaspoon salt
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • Serve with: Corn chip scoops, red bell pepper strips, pretzel rods


  1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
  2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
  3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
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• 1 lb. cream cheese, at room temperature
• 1/4 cup garlic chili paste
• 1/2 cup Frank’s Red Hot sauce
• 3 shots of tequila, two for the mix and one for yourself


Just put everything into the bowl of a mixer…

Let ‘Er Rip

…and just let the mixer run for a good five-to-ten minutes, until the cream cheese and all of the ingredients are totally combined.

Break out the bag of chips. Enjoy.

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  • 3 cups mozzarella cheese, shredded (you may use low fat)
  • 1 cup Parmesan cheese, shredded
  • 1 1/2 cups dry white wine
  • 2 tablespoons cornstarch
  • 3 garlic cloves
  • 1/2 cup fresh basil leaves (chopped)
  • 1/4 cup almonds, toasted (can sub pine nuts or walnuts too)
  • ground pepper to taste

Put basil, almonds and garlic in blender or food precessor. While blending add 1/4 cup of wine and blend until thick. Set aside.

In a large saucepan, add the pesto mixture and remaining white wine until it reaches a slow rolling boil.

In a large bowl, toss the shredded mozzarella and parmesan cheese with the cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.

Season with salt and pepper.
You might not need any salt, cheese is super salty as it is.

Transfer to a cheese fondue pot and keep warm with a burner. Serve right away, fondue is not something you make and wait to eat.

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  • 1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces1/4 teaspoon paprika
  • 1 cup italian cheese blend
  • French-bread baguette slices, toasted


Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.  Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled). Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with toasted baguette slices.




  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving


  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Cook’s Note

The recipe can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

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  • 2/3 cup reduced-fat 2-percent cottage cheese
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried thyme
  • One 15.5-ounce can cannellini beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons good quality olive oil
  • Pinch smoked or sweet paprika
  • Chopped chives, for garnish

Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.

Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.