Dips...

[MassMama]

Football season is almost over but it does not mean we can't plan for next year  which is in a few hours..

Frito lay bean dip
1 (15  ounce) can refried beans 
5  slices bottled jalapenos (nacho slices) 
1  tablespoon brine, from bottled jalapeno slices 
1/2  teaspoon salt 
1/2  teaspoon granulated sugar 
1/4  teaspoon onion powder 
1/4  teaspoon paprika 
1/8  teaspoon garlic powder 
1/8  teaspoon cayenne pepper 

Beans Dip appetizer
Copycat Dip appetizer
Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving.

[duh]

Well I won't remember which Dips I've gotten from here, but I can post the ones I have.

Artichoke Dip

                           Makes 10 servings

1 pkg      Cream Cheese, softened
1 can      Artichoke hearts, drained, chopped
2 Tbsp   Butter, melted
1 Clove   Garlic, Minced
1/4 cup   Grated Parmesan Cheese

Spread cream cheese onto bottom of microwaveable 9 inch pie plate.

Mix artichokes, butter and garlic; spoon evenly over chream cheese.  Sprinkle with Parmesan cheese.

Microwave on High 1 min. or until heated through.  Serve with Triscuit Thin Crisps.

NOTE: For a pretty presentation, sprinkle with paprika before serving.

[duh]

Cheesy Chili Dip

         Makes 24 servings

1 lb   Velveeta Pasteurized Prepared Cheese Product, cut up
1 can   Chili with or without beans (15 oz)

Mix velveeta and chili in 2 qt microwaveable bowl.  Microwave on high 5 minutes or until velveeta is melted, stirring after 3 minutes.

Serve hot with tortilla chips or Ritz toasted chips.

[duh]

Creamy Horseradish Dip
Makes 1 1/2 cups
3/4 cup mayonnaise
3/4 cup cup sour cream
2 Scallions, sliced thin
1/4 cup prepared horseradish, squeezed of excess liquid
1 Tbsp minced fresh parsley leaves
1/8 tsp ground black pepper

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)

[duh]

               Italian Dip

                        Makes 24 servings

1 pkg      Cream cheese, softened
1 pkg      Mozzarella cheese, Shredded
1/3 cup   Mayonnaise
1 clove   Garlic, crushed and minced
1/2 cup   Tomatoes, dried, oil-packed chopped
1 cup      Artichoke hearts, marinated, drained & chopped
1 cup      Red peppers, roasted, drained, sliced

Preheat oven to 350*F.  Mix cream cheese, mozzarella cheese, mayo and garlic in medium bowl until well blended. 

Spoon into 9 inch pie plate or casserole dish.

Bake 10 minutes.  Stir.  Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 seperate sections.  Bake an additional 10 minutes.  Serve with crackers.

[duh]

Parmesan Confetti Dip

                           Makes  20 servings

1 cup      Sour Cream
1/2 cup   Grated Parmesan Cheese
1/2 cup    Mayonnaise
1/2 cup   Finely chopped green pepper
1/2 cup   Finely chopped red pepper
1/2 tsp      Garlic powder

Mix all ingredients; cover.  Refrigerate until ready to serve.  Garnish with additional 1 tsp chopped peppers if desired.

Serve with Wheat thins Snack Crackers.

[duh]

Rye Bread Dip

1 cup sour cream
1 tsp. Beau Monde seasoning
1 Tbls. Dry onion flakes
1 cup mayonnaise
1 Tbls. Dill Weed
1 Tbls. Parsley flakes
1 loaf round rye bread, unsliced

Hollow out center of rye bread. Stir ingredients together, place in hollowed out bread when ready to serve. Tear off remaining bread as dippers. When all pieces of bread are gone, start tearing right off the loaf of bread. Also good as a dip for crisp, raw vegetables.

Note: Unless I'm taking this to a party, I always use a Chip and Dip platter and put the dip in the bow, then I lay the torn bread around it, so the bread doesn't get soggy from the dip. This way the bread that doesn't get eaten can be put in a zip lock bag to keep it fresh for the next day and used with the leftover dip.

[duh]

              Sweet Fruit Dip

                           Makes 16 servings

4 oz      Cream Cheese, softened
1 cup   Cranberry sauce, whole berry
1 cup   Cool Whip Whipped Topping, thawed

Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended.  Gently stir in whipped topping; cover.

Refrigerate at least 1 hour or until ready to serve.

Serve with strawberries, red and green grapes, pineapple or kiwi cut into bite-sized pieces for dipping.

[patches]

Duh, I love the rye dip and we had that one New Year's Eve.    The Sweet Fruit Dip sounds terrific, and I'm thinking it would be great with peaches when they are in season.  

[duh]

everything is great with peaches lol.  I suprised myself by being up for New Years.  If I had known I'd be awake I might have fixed myself an appetizer for the event.  Oh well, maybe next year zzzzzzzzz lol.

[patches]

Hey, this one is always a favorite any time of the year. 

Tex-Mex Dip

Prep/Total Time: 20 min.

Ingredients:
2 cans (9 ounces each) bean dip
3 medium ripe avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning (I use Taco Bell, but any kind will do)
2 cups (8 ounces) finely, shredded cheddar cheese
1 cup sliced ripe olives
4 green onions with tops, sliced
1 large tomato, diced
Tortilla chips or Mini-taco shells

Directions:
Spread bean dip on a 12-in. serving plate.  In a small bowl, mash avocados with lemon juice, salt and pepper and spread over bean dip.  Combine the sour cream, mayonnaise and taco seasoning and spread it over the avocado layer.  Sprinkle with cheese, olives, onions and tomato.  This is great when served with tortilla chips or the mini-taco shells. If you use the taco shells, you will need to heat them according to directions, but they don't have to be served hot.   

Makes: 8-10 servings.