Archive for the ‘Dips’ Category

White Pizza Dip

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup (1 oz.) chopped pepperoni
1 loaf Italian or French bread, sliced

***Preheat oven to 350 degrees***

1.  In shallow 1-quart casserole, combine Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, sour cream, cream cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese.

2.  Bake uncovered 30 minutes or until heated through. Serve with bread.

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Green Dip

4 avocados; pitted and mashed
16 oz light sour cream
1 can Rotel
1 T. garlic powder
4 oz (can) green chilis
2 tsp. Salt
1 tsp. lemon juice
3 oz light cream cheese
2 jalapeno peppers; diced
2 T. cilantro; chopped

1.  In a blender, combine all ingredients and blend until smooth.

2.  Refrigerate for 2-3 hours before serving.

Healthier Chili Con Queso

  • 2 tsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 T. minced  garlic
  • 1/2 cup pale ale, or other light-colored beer
  • 1 1/2 cups low-fat milk, divided
  • 3 T. cornstarch
  • 1 3/4 cups shredded sharp Cheddar, preferably orange
  • 1 10-ounce can diced tomatoes with green chiles (drain about half the juice out)
  • 2 tablespoons lime juice
  • 1 tsp. salt
  • 1 tsp. chili powder
  • Cayenne pepper, to taste  (optional)
  • 1/4 cup sliced scallions
  • 2 tablespoons chopped fresh cilantro

1.  Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

2.  Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Homemade Salsa

1 medium onion, finely diced

1 can diced tomatoes (14oz), drained

1 medium tomato

Jalapeños (canned), about 4-5

1 T. minced garlic

1/4 cup cilantro leaves

juice of 1/2 a lime

1/4 tsp ground cumin

1/2 tsp salt

sprinkling sugar

 

Add all ingredients, except the onion, to a food processor. Mince it to preferred texture and pour into a bowl. Add onion and more salt, garlic powder, and onion powder to taste. Continue reading

Chuy’s Jalapeno Dip

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2-3 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Chile Con Queso

1/2 onion, diced (about 1/2 cup)
4 cloves of garlic, minced
3 Serrano peppers, diced
3 jalapeno peppers, diced
2 T. butter
2 T. flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

***Seves four***

Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

Connie’s Crab Dip

**Recipe from my mother-in-law***

 

1 pkg (8 oz) cream cheese, softened

1/4 cup finely chopped green pepper

1/4 cup finely chopped red pepper

1/4 cup finely chopped green onions

1/4 cup mayo

1 T. parsley

1 can crabmeat – any kind

1/2 cup swiss cheese

salt & pepper to taste

Mix together.  Cook in a 350 degree oven until bubbly.

(cut up a small jalapeno and add if you like spicy, or some Texas Pete.