Whut He Really Meant Wuz...

Artichoke Appetizer

Avocado Dip

Baba Ghanoush

Basil Cream Cheese Spread

Beer Cheese Spread

Blue Cheese Spread

Camembert Spread

Clam Dip

Chili con Queso Dip

Chopped Liver

Cucumber Dip

Curry Dip

Dill Dip

Hot Artichoke Dip

Healthy Spinach Dip

Herb Dip

Jalapeno Bean Dip

Pesto Dip

Guacamole Dip

Triple Cheese Artichoke Dip




Guacamole Dip With Fresh Crudites

Ingredients

1 envelope Knox Unflavored Gelatine
1 cup cold water
1 (16-ounce) container nonfat dairy sour cream
1 cup peeled, pitted and chopped ripe avocado
1/2 cup chopped green onions
2 tablespoons lemon juice
1 teaspoon liquid hot pepper seasoning
(0.7-ounce) packet dry Italian dressing mix
1/3 cup chopped tomato
1/4 cup sliced ripe olives

Assorted cut-up fresh vegetables (carrot, celery, red, green, yellow pepper strips)

Instructions

In small saucepan, sprinkle gelatine over water; let stand 1 minute. Over low heat, stir until gelatine dissolves, about 5 minutes. Remove from heat; cool slightly. In electric blender container, combine sour cream, avocado, green onions, lemon juice, hot pepper seasoning and Italian dressing packet; blend on low speed. Gradually add gelatine mixture and blend until smooth. Pour into serving bowl. Chill several hours or until set.

Serving Suggestions & Notes:
To serve, garnish with tomato and olives; serve as a dip with vegetable pieces.


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Herb Dip

Ingredients

1/2 lb. shallots, finely chopped
1 Tbs. oil
2 cloves garlic, finely minced
1/4 cup white wine
2 cups cream cheese
1/2 tsp. tarragon
salt & pepper to taste

Instructions:
  1. Heat oil in a medium frying pan and sauté shallots, garlic and wine for about 10 minutes.
  2. Once most of the wine has evaporated and the shallots are lightly browned remove from heat.
  3. In a medium bowl mix together softened cream cheese, shallots and seasonings; stir well
  4. Refrigerate at least one hour to allow flavours to blend.
Serving Suggestions & Notes:
Bring to room temperature before serving. You can garnish this with chopped parsley for a more festive look.


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Pesto Dip

Ingredients

1 cup whipped cream cheese
3 Tbs. pesto
2 Tbs. sour cream or yogurt
1 clove garlic, minced
pepper to taste
dash of paprika

Instructions:
  1. Combine cream cheese, sour cream or yogurt, pesto and garlic; mix well.
  2. Allow to sit at room temperature for at least one hour to allow flavours to blend.
  3. Sprinkle with paprika.

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Artichoke Appetizer

Ingredients

2 small jars of marinated artichoke hearts
1/4 cup mayonnaise
1/2 cup parmesan cheese
paprika - to taste
¼ tsp. cayenne pepper


General Info:
Preheat oven to 350 degrees
Using a pretty oven to table casserole dish eliminates extra dishes.

Instructions:
  1. Chop up artichoke hearts (I put them in the food processor) and mix with all other ingredients.
  2. Put in casserole dish and bake for 20 minutes

Serving Suggestions & Notes:
This dish is not particularly colorful if served as is.
Try dressing it up with sprigs of fresh parsley.
I've also had success with sprinkling diced roasted red peppers on top!
Serve with Tortilla chips, flat bread(lavosh), melba toast, wheat crackers or baby pita breads.


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Baba Ghanoush
Ingredients

3 large eggplants
2-4 cloves garlic,or to taste
Salt to taste
½ cup tahini or less, depending on size of eggplants
Juice of 3 lemons, or more to taste
½ tsp ground cumin (optional)
2 tbs finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to
garnish

Instructions:
  1. Cook the eggplants over charcoal or under a gas or electric broiler. Roast until skins are black and start to blister with the flesh soft and juicy on the inside.
  2. Remove from oven, and rub skins off under cold water taking care to remove any charred pieces. Gently squeeze out as much of the juice as possible.
  3. Crush the garlic cloves with salt.
  4. Mash the eggplants with a fork, add the crushed garlic and a little more salt. Place mixture in a blender and puree until smooth.
  5. Add the tahini and lemon juice alternatively, blending for a few seconds between each addition.
  6. Taste and add more salt, lemon juice, garlic, or tahini as desired.

Serving Suggestions and Notes:
Pour the puree into a bowl and garnish with chopped parsley, black olives or tomato wedges.
Serve with warmed baby pitas.


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Fresh Basil Cheese Spread

Ingredients

6 fresh basil leaves
3 cloves garlic
8-oz. pkg. cream cheese, softened
1 cup grated parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil

Instructions:
  1. Position knife blade in food processor bowl; add basil and garlic.
  2. Process until finely chopped. Add cream cheese and next 3 ingredients; process until smooth.
  3. Transfer mixture to a serving bowl. Garnish with fresh basil if desired.

Serving suggestions:
Serve with melba toasts, crostini or fresh french bread


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Beer Cheese Spread
Ingredients

¾ lb. Shredded Cheddar cheese
3 oz. Cream cheese
2 Tbs. butter
1/3 cup beer
2 tsp. dry mustard
¼ cup fresh parsley

Instructions:
  1. Beat cheddar cheese, cream cheese and butter in food processor or mixer until smooth.
  2. Gradually add beer and mustard.
  3. Refrigerate about 2 hours, until firm enough to shape.
  4. Roll into a ball and place in a bowl.
  5. Cover and refrigerate until ready to serve.
  6. Chop parsley very fine and roll cheese ball in parsley.
Serving Suggestions & Notes:
Serve with crackers or French bread.


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Camembert Spread
Ingredients

8 oz. Camembert cheese
8 oz. Cream cheese, softened
3 tbsp dry white wine
¼ tsp. Worcestershire sauce
½ cup ground pecans

General Info:
There is enough mixture for 7 to 8 dozen canapes.

Instructions:
  1. In mixing bowl, combine camembert cheese and cream cheese till smooth.
  2. Gradually beat in win and Worcestershire sauce.
  3. Add in ground pecans. Mix well.

Serving Suggestions & Notes:
Fill pastry bag with cheese mixture and squeeze cheese spread onto melba toast, crackers or French bread.


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Chili Con Queso

Ingredients

½ cup chopped onion
¼ cup butter
1 tomato, chopped
4 oz. Green chilli peppers
½ tsp salt
½ lb. Sharp cheddar cheese, grated


Instructions:
  1. In frying pan, sauté onions in butter until tender. Do not brown.
  2. Stir in tomatoes, chili peppers and salt.
  3. Simmer for 15 minutes. Cube cheddar cheese. Add cheese
    a handful at a time into frying pan and stir until all the cheese is melted.
  4. Pour into chafing dish or fondue pot. Keep warm.


Serving Suggestions & Notes:
Serve with corn chips.
Thin mixture with a little milk if it's too thick.


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Cucumber Dip

Ingredients

1 cup sour cream
½ tsp lemon juice
½ tsp salt
1 tsp minced garlic
1 tbs. chopped green onion
1 ½ cups grated cucumber


Instructions:
  1. Grate cucumbers and remove all the moisture.
  2. In small mixing bowl, blend sour cream, lemon juice and salt.
  3. Add cucumbers, garlic and scallions.
  4. Refrigerate overnight.

Serving Suggestions & Notes:
Serve with crudites, mini pita bread, pita chips, or your favourite cracker.
Also delicious as a topping on BBQ'd lamb, beef or pork kebabs.


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Curry Dip

Ingredients

2 cups mayonnaise
½ cup sour cream
¼ cup fresh chopped parsley
½ tsp garlic powder
3 tsp. sugar
2 tbs curry powder


Instructions:
  1. Mix all ingredients together. Allow dip to set overnight.

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Dill Dip #1

Ingredients

3 oz cream cheese
1 Tbs pimento-stuffed green olive (finely chopped)
1 tsp. grated onion
1/4 tsp dried dill
salt to taste
2 tbs. light cream


General Info: Makes 2/3 cup of dip

Instructions:
  1. Combine cream cheese, green olives, onion and dill.
  2. Stir in cream and mix well. Add extra cream as required to make the mixture have dipping consistency.
  3. Chill.

Serving Suggestions & Notes:
Serve in a hollowed-out whole loaf of bread. Cut the center of the bread into bite size pieces and use for dippers.


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Hot Artichoke dip

Ingredients

1 cup mayonnaise
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
garlic powder to taste
sprinkle paprika

General Info: Preheat oven to 350
Using a pretty oven to table baking dish eliminates extra dishes.

Instructions:
  1. Cut artichoke hearts into small pieces.
  2. Mix all ingredients together EXCept paprika.
  3. Put into baking dish and sprinkle paprika on top for color.
  4. Bake for 20 minutes or until bubbly.

Serving Suggestions & Notes:
Serve hot out of the oven and serve with crostini,
flat bread, tortilla chips, baby pita bread or other cracker of your choice.


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Triple Cheese Artichoke Dip

Ingredients

8 oz. cream cheese
12 oz. shredded mozzarella
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars marinated artichoke hearts (drain well)
2 bags of pita bread

General Info:
Preheat oven to 350
Using a pretty oven to table baking dish eliminates extra dishes.

Instructions:

  1. Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).
  2. Combine all other ingredients and mash, use a food processor or a wooden spoon.
  3. Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.

Serving Suggestions & Notes:
Serve hot out of the oven and scoop up dip with pita bread.
This dish travels well and is always a success at parties.


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Healthy Spinach Dip

Ingredients

1 box (10 ounces) frozen chopped Spinach
1 medium onion, finely diced
3 tablespoons grated Parmesan Cheese
3 tablespoons ranch dressing, low fat or regular
1/2 cup light sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder

General Info:
Yield: 1-3/4 cups.
Prep time: 10 minutes

Instructions:
  1. Cook spinach according to package directions; drain well and chill.
  2. Combine all ingredients in bowl; mix well. Serve chilled.

Serving suggestions & Notes:
Serve in a hollowed out pumpernickel bread.
cut the inside of the bread into cubes and use as dippers.


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Avocado Dip

Ingredients

2 ripe avocado
3 tbs. lemon juice
1(2 oz.) small can chilli peppers
1 tbs. onion, minced
Hot Sauce to taste
Salt to taste


Instructions:
  1. Mash peeled avocados well. Add remaining ingredients and mix well.
  2. Refrigerate covered for at least 1 hour before serving.

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Jalapeno Bean Dip

Ingredients

1 small onion, chopped
1 tsp. butter
1 16-ounce can of refried beans
1/4 to 1/2 pound Cheddar cheese shredded
4-oz. can jalapeno chiles, drained and chopped
Salt and pepper to taste
Intstructions:
  1. Sauté onions in butter; add other ingredients and stir over low heat. Serve warm with corn chips.

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Blue Cheese Spread

Ingredients

1/4 lb. blue cheese
6 oz. pkg cream cheese
1/2 cup chives
2 Tbs. mayonnaise
1 tsp. worchestershire sauce
1 clove garlic, minced


Instructions:
  1. Combine all ingredients, whip unitl fluffy.
  2. Refrigerate to blend flavours, 1 hour; bring to room temperature & serve.

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Chopped Liver

Ingredients

1 large onion
chicken fat
1/2 lb. chicken liver
2 hard boiled eggs
salt & pepper to taste


Instructions:
  1. Saute onion in chicken fat for 2 minutes; add liver, place lid on pan and stem until tender.
  2. Remove from heat, put through a food mill. Add salt & pepper and eggs.
  3. Mash together unitl very fine.


Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.


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Clam Dip

Ingredients

2 cloves garlic, minced
2 Tbs. Worcestershire sauce
2 tsp. lemon juice
1 8oz pkg. cream cheese
1 8oz. can baby clams, minced
1/4 cup clam juice
salt & pepper to taste


Instructions:
  1. Drain clams reserving just under 1/4 cup of juice. Rinse and mince well.
  2. Add minced clams, juice ans seasonings to softened cream cheese; mix well.
  3. Chill to combine flavours at least 1 hour. Remove from fridge and serve at room temperature.


Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.

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